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Food Porn

1468910

Comments

  • Registered Users, Registered Users 2 Posts: 14,526 ✭✭✭✭Darkglasses


    CRcE1bLWcAAuVfi.jpg

    For Oblomov - Sea Urchin and Oyster as cooked by Michael O'Hare off Great British Menu.


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    42b26830bfc154aee0e178104fdaa087.jpg


  • Closed Accounts Posts: 6,464 ✭✭✭e_e


    tumblr_nwiswx8wya1rzwv55o2_540.jpg
    tumblr_nwiswx8wya1rzwv55o1_540.jpg

    When I saw the first pic I thought some madman put gummy worms on top of salmon or something. But it's actually chocolate. :P


  • Registered Users, Registered Users 2 Posts: 11,035 ✭✭✭✭J Mysterio


    Jesus christ that's disgusting.


  • Closed Accounts Posts: 6,464 ✭✭✭e_e


    More for me!


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    Spooky Chocolate Sticky Rolls

    At first glance, with the black and orange serviette, halloween but hawain ...

    More fitting for the Halloween


  • Registered Users, Registered Users 2 Posts: 13,051 ✭✭✭✭bnt


    There's regular food porn, and then there's the sight of a guy turning fifty shades of grey ... :eek:

    Ye Hypocrites, are these your pranks
    To murder men and gie God thanks?
    Desist for shame, proceed no further
    God won't accept your thanks for murder.

    ―Robert Burns



  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    Le-dessert-de-Noel.jpg


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    helene-darroze.jpg


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    2519-foto-images_1.jpg


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  • Banned (with Prison Access) Posts: 410 ✭✭Teafor two12345


    I love you people! I love you thread!


  • Closed Accounts Posts: 23,495 ✭✭✭✭Billy86


    food-porn-1.jpg


  • Banned (with Prison Access) Posts: 410 ✭✭Teafor two12345


    Bahahahahahahahahahaaaaaa sorry can't quote pics.

    And I am looking through for sweetie pics :-)


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov




  • Registered Users, Registered Users 2 Posts: 9,893 ✭✭✭Canis Lupus


    That was completely fake.


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    Carolina Reaper – The World’s Hottest Pepper
    Official by Guinness World Records. The Carolina Reaper is THE World’s Hottest Pepper.

    This “thing” called the Carolina Reaper (AKA HP22B) is better described as the demon pepper child that was invented by man. There is nothing normal about this pepper. It was bred for heat and that it is. Oddly enough this pepper has excellent flavor as well. Normally superhots have chemical undertones as if you can actually taste the capsaicin. The Carolina Reaper has a sweet and fruity flavor, that is right before the heat kicks in.

    One unique feature shared by a few of the super hot peppers is the “scorpion’s tail” that is very well defined in this pepper. It gets its tail from being a cross between a Pakistani Naga and a Red Habanero. Click the add to cart button above to purchase 10+ seeds. If you don’t have a green thumb, you can always buy Carolina Reaper Powder and try this scorching pepper today!

    Carolina Reaper Information
    Seeds Per Pack 10+
    Scientific Name Capsicum Chinense
    Scoville Heat Units 2,200,000 SHU
    Days to Fruit 90 Days


  • Registered Users, Registered Users 2 Posts: 3,662 ✭✭✭Kat1170


    I think Canis Lupus was referring to the video being fake as opposed to the Pepper/Chilli in it. :)


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    LOL The two videos are both adverts.. and both spoofs...


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    beef-wellington_1827618c.jpg


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  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    Auguste%20Escoffier-main%20Caravelle_14320169127376.jpg


  • Registered Users Posts: 27 acemaster


    That burger look great, now im hungry


  • Registered Users, Registered Users 2 Posts: 11,035 ✭✭✭✭J Mysterio


    Oblomov wrote: »
    Auguste%20Escoffier-main%20Caravelle_14320169127376.jpg

    That looks rotten. Awful presentation and poor combination.


  • Registered Users, Registered Users 2 Posts: 14,526 ✭✭✭✭Darkglasses


    What is it?


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭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.


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    beef-new-12-728.jpg


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  • Registered Users, Registered Users 2 Posts: 11,035 ✭✭✭✭J Mysterio


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


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭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


  • Registered Users, Registered Users 2 Posts: 9,893 ✭✭✭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: »
    beef-new-12-728.jpg
    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......


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭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.


    ;):)


  • Registered Users, Registered Users 2 Posts: 9,893 ✭✭✭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...


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  • Registered Users, Registered Users 2 Posts: 11,035 ✭✭✭✭J Mysterio


    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 ****.


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭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,


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    ROFLMAO


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


  • Registered Users, Registered Users 2 Posts: 11,035 ✭✭✭✭J Mysterio


    Oblomov wrote: »
    ROFLMAO


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

    Indeed


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    10_1.php

    Cheers


  • Registered Users, Registered Users 2 Posts: 14,128 ✭✭✭✭aaronjumper


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

    1438651506-0.jpg

    There is no hope for me. :pac:


  • Banned (with Prison Access) Posts: 8,867 ✭✭✭eternal


    Oh no! Crusty :(


  • Registered Users, Registered Users 2 Posts: 14,128 ✭✭✭✭aaronjumper


    eternal wrote: »
    Oh no! Crusty :(
    I've got a spare.

    Pizza-2.png


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    CInSRtNWIAAzSHZ.jpg




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


  • Registered Users, Registered Users 2 Posts: 9,893 ✭✭✭Canis Lupus


    Holy **** that pizza looks awesome!


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  • Registered Users, Registered Users 2 Posts: 14,128 ✭✭✭✭aaronjumper


    A Lamb Donor Chip in garlic and chili sauce! :D

    keb-10.jpg


  • Banned (with Prison Access) Posts: 8,867 ✭✭✭eternal


    Starvin Marvin.


  • Registered Users, Registered Users 2 Posts: 14,546 ✭✭✭✭Poor Uncle Tom


    Steamed-Mussels_.jpg


  • Registered Users Posts: 27 acemaster


    Awesome thread!


  • Banned (with Prison Access) Posts: 410 ✭✭Teafor two12345


    acemaster wrote: »
    Awesome thread!

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

    Halloweenie stuff please!


  • Registered Users, Registered Users 2 Posts: 3,662 ✭✭✭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. :D


    20140830_100911.jpg


  • Registered Users, Registered Users 2 Posts: 9,672 ✭✭✭Oblomov


    zuppa-di-zucche.jpg

    Pumpkin Soup


  • Registered Users, Registered Users 2 Posts: 30,123 ✭✭✭✭Star Lord


    Poutine-1.jpg

    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!


  • Registered Users, Registered Users 2 Posts: 11,035 ✭✭✭✭J Mysterio


    Star Lord wrote: »
    Poutine-1.jpg

    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?


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  • Closed Accounts Posts: 614 ✭✭✭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.


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