28 Sep 21 by member: -Diablo
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28 Sep 21 by member: sk.17
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you're def one of the top 3 food p#rn posters. that's alot of delicious there.
29 Sep 21 by member: All_Pain_No_Gainz
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29 Sep 21 by member: Baileysmomee
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Wow! 😋😋😋Ich wusste gar nicht wie Pfefferlinge auf Englisch heissen ☺️ Was dazu gelernt👍
29 Sep 21 by member: ALESяJA
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Much appreciated ChangingMyWeighs, Baileyommee 😊 Top 3 is very generous RS 👍
29 Sep 21 by member: sk.17
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"Chanterelles" sind bei uns einfach zu sammeln @alekrz 🍄🍄
29 Sep 21 by member: sk.17
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what's your point? Is this just a great meal or calorie friendly?
29 Sep 21 by member: lourock1
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Depends on your calorie budget @lourock 🤔 WFM
29 Sep 21 by member: sk.17
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I kinda like ppl like Lourock1. They tell us what they're REALLY Thinking. (*_-)
29 Sep 21 by member: Slow Meta
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Incredible amount of beautiful flavors. Someday I want your coffee table book of beautiful meals... Well, I'd rather be able to taste them all! ❤️😋👌
29 Sep 21 by member: melissatwa
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Beautiful, creative and lambiful. Looks like you are still battling TFS (tiny font syndrome).
29 Sep 21 by member: gastropod
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Agree with straight-shooters Slow 👍 This was FlavorTown M 😋❣️ Yes gp. The tiny font gremlins keep swapping my letters 🤣
29 Sep 21 by member: sk.17
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Looks great. At some point I may be able to serve myself a dinner plate without too much kcal damage. Just would need to rebalance plate a bit less potato more green.
That a dinner plate portion right?. Spent a few minutes trying to figure out the kcals for your meal.
It looks so good I'd have to make it for the holidays. Something to look forward to.
Would have to replace chanterelle with other mushroom. Difficult to find around my neck of the woods.
A reverse sear? hmmm...have to look that up.
04 Oct 21 by member: ACBelle
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@ACBelle : I use two methods of reverse searing which is cook low & slow until done, rest, sear hard to get crust. Opposite of many grilling technoques. First method is dous-vide & second method is 200-215F oven for slow part. See Alton Brown/Good Estx for method #2
05 Oct 21 by member: sk.17
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Sous-vide (method #1) 🤦♂️ Freskin tiny font .... Anyway, I prefer sous-vide for chicken breast and flatiron steak. Method #2 for toasted meats & NY Strip
05 Oct 21 by member: sk.17
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Roasted not toasted 🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️
05 Oct 21 by member: sk.17
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Sk1, I've been doing reverse sear for awhile. I didn't know that was the name of the technique 😅
I'm a long time fan of Alton B. I like how his mind works. Also, he's the reason I don't touch artificial sweeteners.
05 Oct 21 by member: ACBelle
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Cool @ACBelle 👍👍 AB is a devious genius ❣️
05 Oct 21 by member: sk.17
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