The Official What's Cooking Thread [Food Porn]

[Tony L]

^ No kidding, Tony! ALL of his food looks amazing!!

Yeah it do, but he isn't the only one. All of the food pics look great.

[Jimmy]

Thai curry simmering on the stove. Rice noodles, fresh lime juice and cilantro, and bok choy will finish it off.

I'd love to eat that whole pot of curry.

[jeffsmith]

Thai curry simmering on the stove. Rice noodles, fresh lime juice and cilantro, and bok choy will finish it off.

I'd love to eat that whole pot of curry.

It was damn tasty.

[NASH]

^ No kidding, Tony! ALL of his food looks amazing!!

Nash, I assume you smoked these, correct? What rub/seasoning did you put on them?

I did smoke 'em. I used my favourite Cajun dust rub as follows....

• 1/2 cup paprika
• 4 tablespoons coarse Kosher or sea salt
• 1/4 cup black pepper, coarse ground
• 3 tablespoons basil, dried
• 3 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons oregano, dried
• 2 tablespoons cayenne pepper
• 2 tablespoons thyme, dried

[canuck]

^ Excellent, thanks Nash!

[RubberToe]

Well it's not the best to look at bad man was it ever good. I've been craving pastrami like crazy lately so I whipped some up. I was too hungry so I got a pack of Cavecchi's sausages at the same time (not pictured). They held me off until the pastrami was done, my second plate of food, hah.

This has to be the easiest and quickest way to make pastrami. It's not the cheapest either. I got a pack of Maple Leaf corned beef that comes seasoned in a vacuum pack, rubbed it, smoked it for 2.5 or so hours at 250 or more. My temps were climbing but I didn't give a shit I was starved. It came out great (melt in your mouth!) and really tender with wicked pastrami taste. My rub was simply 2 parts ground coriander to 1 part ground black pepper. When I'm not in so much of a hurry I use a mix of black and white pepper and grind the whole spices.

I had my meal with baby carrots, perogies, and home made sauerkraut. The kraut was really good but I'm going to let it ferment for another week before I try it again.


Pastrami by Hot Pepper Daddy, on Flickr


Pastrami by Hot Pepper Daddy, on Flickr


Dinner, round two! by Hot Pepper Daddy, on Flickr

[bluenose]

Some artificial cheese infused noodles and english dark ale

[RubberToe]

Some artificial cheese infused noodles and english dark ale

What, no ketchup?!

[LeafMan66_67]

Some artificial cheese infused noodles and english dark ale

I can see the what I assume to be freshly ground black pepper!

[LiverDance]

Some artificial cheese infused noodles and english dark ale

The presentation is excellent!

[GAM]

Plus an undisclosed Mason jar of clear liquid!

Sandy

[bluenose]

What, no ketchup?!

I prefer Frank's Red Hot. I put that S*** on everything!

I can see the what I assume to be freshly ground black pepper!

you sir, are correct. Only the best spices used on my generic noodles!

The presentation is excellent!

Thank you!

Plus an undisclosed Mason jar of clear liquid!Sandy

Not moonshine, sadly... it's sterilized water for the baby.

[NASH]

What, no ketchup?!

I prefer Frank's Red Hot. I put that S*** on everything!

I can see the what I assume to be freshly ground black pepper!

you sir, are correct. Only the best spices used on my generic noodles!

The presentation is excellent!

Thank you!

Plus an undisclosed Mason jar of clear liquid!Sandy

Not moonshine, sadly... it's sterilized water for the baby.

[canuck]

BBQ Chicken and Pineapple pizza.

[mr x]

Ribs on deck.

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[mr x]

Rubbed.

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[mr x]

Glazed.

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[mr x]

Finally.

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[Jimmy]

Becky made some "Cupcake Ice Cream Cones"

IMG_0593[1].JPG

[Dirt Chicken]

Oohhh shit, looks killer Robert!! Just about to have my special chilli 6hour low simmer with a smoked chipolte buried in it. X don't know if you picked it up yet, but Mr. Tricket has a NW yeast you ordered at quinpool

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[mr x]

Got it. 1272 it was.

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[mr x]

These were the best ribs I can remember eating in a long time.

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[mr x]

Taters.

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[derek]

These were the best ribs I can remember eating in a long time.

Went to the Propeller/Ratinaud beer-and-food-pairing event on Wednesday. Frederick's sous-vide pork (read: bloody great boar!) ribs were awesome.

[LeafMan66_67]

These were the best ribs I can remember eating in a long time.

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Looks awesome. Hoping to do some beef ribs tomorrow. Reward for taking four kids to the Moose game tonight!