The true protein pancake
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@tlgains teriyaki ribs
The pic is ugly, but my mum polished off half a rack (there’s 3more in another container)
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You didn’t save any for me Anna? I shall now cry my eyes out like a big baby waaah waaaah cry weep baby noises. Jokes aside, they look delicious.
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More orange food.
Lobster ravioli with garlic, butter, lemon infused evo, and a splash of prosecco, Salmon, and some toast w/oregano+butter, all sprinkled with some parmesan.
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For me, lobster is the food most associated with luxury. Along with maybe truffles and champagne… hmm, I may have just given myself an idea!
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Man! I soooooo wanted to put a little black truffle oil in the sauce for the raviolis!
My wife hates when I “cook weird stuff” though. Like, if it doesn’t taste like Chef Boyardee I screwed up.
I’d go with a few shreds of some real ones though, if that were ever a possibility.
2nd place goes to black trumpet chanterelles. I’ll have to wait till june/july for those.
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Went truffle-hunting in Florence with a dog a few years ago - they made us lunch from the truffle we found. Basically it’s the same as your regular foraging for mushrooms, but with a dog!
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That Is Awesome!
So you’re living My dream?!? If I could, I’d like to check out some of the worlds greatest shroom spots. Truffle regions throughout Europe, the Pacific Northwest, etc. I dont do too bad in western Pennsylvania though.
Thats my old Puppy Wuppy. She was really good at finding chanterelle (griffola frondosa is pictured). She’d get her nose in the air and basically drag me to them.
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What a great dog! Talk about earning your keep!
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Yep. She was amazing. Once in a lifetime kind of dog.
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Thats on the menu for today here too!
A nice braising-
Some yumoins
And the pan was deglazed between each with about ¾ cup of beef broth.
Now for the hard part- waiting!
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Those look awesome!
I just made this-
Trying to maximize the size by making the sauce/cheese area the entire size of the screen, then folding the flaps over to make a crust.
Had a blowout on the one side, but so far, so good.
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Pizza is the ultimate food porn. It looks thin and amazing!
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Its pretty good! I’ve been working on stretching the dough out really nice. I also spread a bit of flour out on the stone, which seems to make like a nice pocket of air underneath and makes the bottom just a tiny bit crispy.
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My mom likes to put grits on the stone/under the dough, gives it a different texture in the end but it’s pretty awesome. I didn’t realize the purpose was for better heat distribution!
More pizza posts needed in this thread!
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I always thought you were supposed to use cornmeal. 
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