Food Porn

acemaster

That burger look great, now im hungry

J Mysterio

Oblomov wrote: »

That looks rotten. Awful presentation and poor combination.

Darkglasses

What is it?

Oblomov

Inspired by the father of modern French cuisine, Reflections Fine Dining is warming up its stoves and ovens for a one-week Escoffier Menu. The culinary maestro, who established the kitchens of many of Europe’s grand hotels, is revered as the finest master chef of the 20th century. From 22nd to 28th June, diners at Reflections are invited to savour signature Escoffier creations such as Tournedos Rossini, Omelette Arnold Bennett and Cherries Jubilee from an a la carte menu as well as a four-course degustation menu, the latter priced at VND 1,588,000++


Tournedos Rossini is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier.

Oblomov

J Mysterio

It looks like fillet beef w/ mushrooms, haloumi and a sugar snap? Gak

Oblomov

Tournedos Rossini

Created by Georges Auguste Escoffier. Adapted from "Classic French Cooking" by Craig Claiborne and Pierre Franey, Foods of the World series, Time-Life Books, 1970


3/4 cup dry Madeira
2 Tbs truffle juice*
2 cups beef stock
1 Tbs arrowroot (cornstarch may be substituted) mixed with 1/4 cup water
6 Tbs butter
4 slices white bread, cut into rounds about 3 inches in diameter
4 six-ounce beef tenderloin steaks (tournedos), about 1 1/2 inches thick
Salt and freshly ground pepper to taste
4 round slices canned foie gras, about 1/4 inch thick and 2 inches in diameter
4 round slices of black truffle, about 1/8 inch thick and 1 inch in diameter
2 Tbs chilled butter, cut into pieces

* The liquid the truffles are packed in

Combine 1/2 cup of the Madeira, the beef stock, and the truffle juice in a small saucepan and boil over moderate heat until reduced by half. Stir in the arrowroot mixture and simmer, stirring constantly, until the sauce is slightly thickened. Set aside.

Heat 3 tablespoons of the butter in a large, heavy skillet over moderate heat and fry the bread rounds until golden brown on both sides. Drain on paper towels and place on a heated serving platter. In the same skillet, melt 3 tablespoon butter, season the tournedos with salt and pepper, and saute for 3 to 4 minutes on each side, until done to the degree you prefer. Place the tournedos on top of the toast rounds. Saute the foie gras for about 10 seconds on each side and place on top of the tournedos. Place the truffle slices on top of the foie gras. Add the remaining Madeira to the skillet and scrape the brown bits from the bottom and sides of the pan. Add the reserved sauce and cook until the sauce is heated through. Stir in the pieces of chilled butter and season with salt and pepper. Pour over the tournedos and serve immediately.

Yield: 4 Servings

Canis Lupus

Oblomov wrote: »

Inspired by the father of modern French cuisine, Reflections Fine Dining is warming up its stoves and ovens for a one-week Escoffier Menu. The culinary maestro, who established the kitchens of many of Europe’s grand hotels, is revered as the finest master chef of the 20th century. From 22nd to 28th June, diners at Reflections are invited to savour signature Escoffier creations such as Tournedos Rossini, Omelette Arnold Bennett and Cherries Jubilee from an a la carte menu as well as a four-course degustation menu, the latter priced at VND 1,588,000++


Tournedos Rossini is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier.

Oblomov wrote: »

Oblomov wrote: »

Tournedos Rossini

Created by Georges Auguste Escoffier. Adapted from "Classic French Cooking" by Craig Claiborne and Pierre Franey, Foods of the World series, Time-Life Books, 1970


3/4 cup dry Madeira
2 Tbs truffle juice*
2 cups beef stock
1 Tbs arrowroot (cornstarch may be substituted) mixed with 1/4 cup water
6 Tbs butter
4 slices white bread, cut into rounds about 3 inches in diameter
4 six-ounce beef tenderloin steaks (tournedos), about 1 1/2 inches thick
Salt and freshly ground pepper to taste
4 round slices canned foie gras, about 1/4 inch thick and 2 inches in diameter
4 round slices of black truffle, about 1/8 inch thick and 1 inch in diameter
2 Tbs chilled butter, cut into pieces

* The liquid the truffles are packed in

Combine 1/2 cup of the Madeira, the beef stock, and the truffle juice in a small saucepan and boil over moderate heat until reduced by half. Stir in the arrowroot mixture and simmer, stirring constantly, until the sauce is slightly thickened. Set aside.

Heat 3 tablespoons of the butter in a large, heavy skillet over moderate heat and fry the bread rounds until golden brown on both sides. Drain on paper towels and place on a heated serving platter. In the same skillet, melt 3 tablespoon butter, season the tournedos with salt and pepper, and saute for 3 to 4 minutes on each side, until done to the degree you prefer. Place the tournedos on top of the toast rounds. Saute the foie gras for about 10 seconds on each side and place on top of the tournedos. Place the truffle slices on top of the foie gras. Add the remaining Madeira to the skillet and scrape the brown bits from the bottom and sides of the pan. Add the reserved sauce and cook until the sauce is heated through. Stir in the pieces of chilled butter and season with salt and pepper. Pour over the tournedos and serve immediately.

Yield: 4 Servings

You know when someone asks "What is it?', you could just say steak and veg......

Oblomov

You know when someone asks "What is it?', you could just say steak and veg......

ROFL

Yeah, and get ready for the next question..... and the next, and after that.. thwen

This thread has had 36,014 views.. for 278 replies.... averages out at approx 129.546 views per reply..Roughly speaking... So, taking the easy option of an almost monosylabic answer.... Not going to work and only encourage further questions. So...

LOL


Go on, admit it, you really wanted to know that..



FOCL

OHHH when I said approx the reeal figure is 129.54676259, but hey, it's like the recipes... open to the small adjustments.


:)

Canis Lupus

Oblomov wrote: »

ROFL

Yeah, and get ready for the next question..... and the next, and after that.. thwen

This thread has had 36,014 views.. for 278 replies.... averages out at approx 129.546 views per reply..Roughly speaking... So, taking the easy option of an almost monosylabic answer.... Not going to work and only encourage further questions. So...

LOL


Go on, admit it, you really wanted to know that..



FOCL

OHHH when I said approx the reeal figure is 129.54676259, but hey, it's like the recipes... open to the small adjustments.


:)

I'm open to correction but I reckon people aren't as interested in the food pictures you post as much as you think they are...

J Mysterio

Canis Lupus wrote: »

I'm open to correction but I reckon people aren't as interested in the food pictures you post as much as you think they are...

But is this not the fantastic Oblomov's court? Where he deigns to explain to peasants what dining could be, where they able to afford it. Oh, free tuition in the culinary arts.

What a ****.

Oblomov

Glancing down the views and replies for the various threads, the figures have a huge variations. Some as low as 46 views per reply, others as high as 336... The Mods would be able to give better figures. Also, define the regulars and the passers bye, and the growth rate, was the figure lower for the initial replies and increased or visa versa...

But, with a ratio of 129 it seems to fit mid range. Then, the number of "Thanks" LOL No, I'm not going to count them. but, they are there.

LOL

Think of it as a mission, with the very recent World Health Organisation's warning against the food that carries a risk of Cancer, a subtle way of showing there are alternatives.

OK Not very subtle,

Oblomov

ROFLMAO


Thet are none so blind, as those who do not wish to see.

J Mysterio

Oblomov wrote: »

ROFLMAO


Thet are none so blind, as those who do not wish to see.

Indeed

Oblomov

Cheers

aaronjumper

You are fighting a losing battle I think Oblomov. Deep fried Pizza!



There is no hope for me. :pac:

eternal

Oh no! Crusty

aaronjumper

eternal wrote: »

Oh no! Crusty

I've got a spare.

Oblomov

NOO, something different.. caviar on a trinkue bar...

Canis Lupus

Holy **** that pizza looks awesome!

aaronjumper

A Lamb Donor Chip in garlic and chili sauce!

eternal

Starvin Marvin.

Poor Uncle Tom

acemaster

Awesome thread!

Teafor two12345

acemaster wrote: »

Awesome thread!

As soon as I can post pics I am moving in!

Halloweenie stuff please!

Kat1170

Some lovely pic's alright, but some people obviously don't know the difference between a bit of Hot Totty and good Auld Fashioned Porn.

Oblomov

Pumpkin Soup

Star Lord

Poutine! This wonderful Canadian treat is finally available in Ireland, can't wait to get some again! It's chips, cheese curds and a rich, slightly spicy gravy!

J Mysterio

Star Lord wrote: »

Poutine! This wonderful Canadian treat is finally available in Ireland, can't wait to get some again! It's chips, cheese curds and a rich, slightly spicy gravy!

Where can you get it?

colinod0806

J Mysterio wrote: »

Where can you get it?

http://www.irishmirror.ie/whats-on/food-drink-news/ireland-finally-somewhere-dedicated-mouth-6716647

I would love to try these. There's something wrong but oh so right about them.