Just a question for the collective. Red Velvet Cake. Do you like cream cheese or Ermine frosting?
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Up until this moment, I didn’t realize there was any option aside from cream cheese
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I don’t know what ermine is, but I’ve never been disappointed by anything with cc frosting!
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Ermine is actually the traditional icing.
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Ain’t that the truth! I love cream cheese. 
I’m thinking mini red velvet bundt cakes for the kitty Christmas market.
Agreed.
To me, ermine is this. I guess you could put it on top of a cake. It’s still pretty sweet. But the amount of cake might decrease.
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I like it! Can I pet that dawg?
I had to look that up because I’m technically deficient in cake stuff.
But! It sounds amazing. If you send me a batch I will get back to you with my honest feedback and won’t stall or ask for more samples “to be sure”.
I’d say the ermine might be really interesting (and really good!).
Me & wifey did sandwich cookies (gobs) for a bake sale using chocolate brownie cookies with strawberry icing just for a little change up and people went bonkers for them.
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If I could send them I would!
I have eaten A LOT of Ermine frosting as kid but mom never called it that. She just called it “that white icing”. She would put it on any cake…lol
Pineapple, chocolate, vanilla, strawberry you name it. I think it was cheap and easy.
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Pineapple icing on chocolate cake with coconut flakes would be out of this world!
Two key ingredients of parenthood!
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I genuinely feel bad whenever I post in here, because I am a terrible food pornographer. I don’t take the time to plate the food well. Perhaps I am the “amateur voyeur” of food pornography, where everything is rushed to avoid getting caught. But you are my people who “get me” when it comes to these baby’s first steps of cooking.
Because I broke out my sous vide for the first time yesterday, and it was a blast.
I bought a cheap one on amazon that was on flash sale and delivered to my house at 0400 (so if you ever have a sous vide emergency, know that Amazon had you covered). I repurposed my Instant Pot…pot to cook it in, and then made a cover by cutting a flap into a dish washing mat
For steaks, I had a filet mignon for the Valkyrie. For the kiddo and I, I took a piedmontese grassfed chuck roast and cut it into 1.5” steaks, because we’re not fancy enough for filet mignon. Cooked at 130 for 2 hours, then tossed them on a cast iron pan with some wagyu grassfed tallow, then basted them in Amish buter. The the filet, I used a SPG blend and actually got my first ever crust on a steak. For the chuck steaks, it was just salt, so no real crust opportunity
And then, of course, my abomination of a meal, where I also had some piedmontese grassfed bone-in chuck short ribs on the smoker (covered in tallow and a combination of salt and MSG to form bark) alongside some sunny side up eggs cooked in the tallow rendered from the ribs (imparts a delicious smoked flavor) and some egg whites
I remain an enigma: I love cooking meat, but my family can eat only so much of it. And I have no need for seasonings/spices, even though they are such an integral part of the cooking process. So this sets me up to open the most niche restaurant ever.
Really, what I need is for my kiddo to bring a bunch of carnivore forward friends over sometime so I can have a legit reason to make more meat.
But food pornographers: thank you for hearing my story. I am now prepared to cook everything by sous vide and annoy my family talking to them about it.
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Your food always looks yummy. But it also looks like a case of the meat sweats to me. Not sure I could eat that much meat. Lol.
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Hey that really means a lot: thank you! I’ve had it referred to as “stomach churning” before, so this is a much appreciated compliment.
It’s a weird little bit of biology: I find I get meat sweats when I consume portions like this with a mixed diet (including other foods). When it’s JUST meat though: no issues. Body seems to just settle in and get ready.
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I’m willing to bet I would actually do well on that kind of diet. My body does not seem overly appreciative of lots of veggies and grains.
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Is there any food more pornographic than the meal that is ready when you walk in the door from work?
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Is that an apple smoked pork chop?
Yea or Nay, it all looks very good!
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It’s a pork loin. No apple. But it was grilled. And if we are being honest, my husband is amazing on the grill. And the mashed potatoes were devine. I love when he grills. 
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I guessed by the color. There’s a place nearby that does huge batches of them throughout the year, and they are magnificent.
Masked red potatoes are my favorite thing. I was just talking about them this afternoon.
Very fortunate lady, you are! 
Supposed to be mashed, but I’m just gonna leave it for the comedy.
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Lol. Made me chuckle.
He was funny when he was making the potatoes. He kept asking me how much butter and milk (I’m usually in charge of masked potatoes) I just kept saying “I don’t know, enough”. Very helpful indeed.
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