HereComesTheReignAgain Posted October 4, 2018 Share Posted October 4, 2018 Show some of your finest dishes! 3 Link to comment Share on other sites More sharing options...
Pete Posted October 4, 2018 Share Posted October 4, 2018 Morimoto is the Ron Jeremy of Food Porn Pulpo? Is that your plate? Link to comment Share on other sites More sharing options...
Just Jack Posted October 4, 2018 Share Posted October 4, 2018 Corned beef dinner, all done in a steamer. Steak, potatoes and spinach Breakfast sandwiches 2 Link to comment Share on other sites More sharing options...
Buffalo_Gal Posted October 4, 2018 Share Posted October 4, 2018 I take lots of food pr0n photos. I can't wait to see what is posted! Link to comment Share on other sites More sharing options...
mrags Posted October 4, 2018 Share Posted October 4, 2018 I’d really love to post some pics but I cannot go over the data allowed so I’m screwed. If someone can explain how I can fit pics in that are over size restraints I’ll be happy to. Link to comment Share on other sites More sharing options...
Misterbluesky Posted October 4, 2018 Share Posted October 4, 2018 1 hour ago, Just Jack said: Corned beef dinner, all done in a steamer. Steak, potatoes and spinach Breakfast sandwiches Hit me straight up with number two.we have a place here that makes a steak in the grass sub...it's off the chart.Topped w/mozzarella or provolone ,grilled onions and Italian oil on a baked roll.If you added garlic to those mashed potatoes..you rocked that plate. Link to comment Share on other sites More sharing options...
RaoulDuke79 Posted October 4, 2018 Share Posted October 4, 2018 Is this restricted to food we cook personally or random delicious offerings? Link to comment Share on other sites More sharing options...
Buffalo_Gal Posted October 4, 2018 Share Posted October 4, 2018 45 minutes ago, mrags said: I’d really love to post some pics but I cannot go over the data allowed so I’m screwed. If someone can explain how I can fit pics in that are over size restraints I’ll be happy to. You can resize the images using paint, pickmonkey, canva, lightroom, etc. After resizing, compress them using tinypng.com or compressor.io. That should reduce the image size while not compromising the quality of the image. Link to comment Share on other sites More sharing options...
RochesterRob Posted October 4, 2018 Share Posted October 4, 2018 2 hours ago, Just Jack said: Corned beef dinner, all done in a steamer. Steak, potatoes and spinach Breakfast sandwiches So when do we stop by for dinner? Wish I was whipping up something tonight. Maybe a chuck roast along with carrots and potatoes on the side for the weekend. As far as sandwiches go I always wanted to do a Thanksgiving sandwich. Slice a Kaiser roll and layer with turkey, gravy, mashed potatoes, gravy, then stuffing. The thing would be so big I probably would never get my mouth around it. Anyways, I am better than 2/3 of the way there for stuffed pepper fixings so I might do that as well this weekend. Link to comment Share on other sites More sharing options...
Augie Posted October 4, 2018 Share Posted October 4, 2018 23 minutes ago, Buffalo_Gal said: You can resize the images using paint, pickmonkey, canva, lightroom, etc. After resizing, compress them using tinypng.com or compressor.io. That should reduce the image size while not compromising the quality of the image. So, in other words, voodoo you’re saying? 1 Link to comment Share on other sites More sharing options...
Buffalo_Gal Posted October 4, 2018 Share Posted October 4, 2018 3 minutes ago, Augie said: So, in other words, voodoo you’re saying? SMH It is simple. Link to comment Share on other sites More sharing options...
RochesterRob Posted October 4, 2018 Share Posted October 4, 2018 1 hour ago, Misterbluesky said: Hit me straight up with number two.we have a place here that makes a steak in the grass sub...it's off the chart.Topped w/mozzarella or provolone ,grilled onions and Italian oil on a baked roll.If you added garlic to those mashed potatoes..you rocked that plate. I've done garlic and also sauted onions into mashed potatoes. 1 Link to comment Share on other sites More sharing options...
Augie Posted October 4, 2018 Share Posted October 4, 2018 23 minutes ago, Buffalo_Gal said: SMH It is simple. As am I....... 1 Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 1 hour ago, RaoulDuke79 said: Is this restricted to food we cook personally or random delicious offerings? Anything goes! Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted October 5, 2018 Share Posted October 5, 2018 Smoked chuck roast. Best roast you'll ever eat. 3 Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted October 5, 2018 Share Posted October 5, 2018 (edited) 5 hours ago, mrags said: I’d really love to post some pics but I cannot go over the data allowed so I’m screwed. If someone can explain how I can fit pics in that are over size restraints I’ll be happy to. I use Photo Compress App. It works, but sometimes it's a crap should guessing what % to use... And how it saves the files (Android Phone). Like Buffalo_Gal said. Crop it first, that knocks it down, then compress. The ones I posted in Truck Thread were originally 2-5 Mbs. Board limit is 200kb. So You do gotta compress somewhat. 4 hours ago, Augie said: So, in other words, voodoo you’re saying? Yes! Everytime I compress a pic to get under board limit of 200kb, there is never a rerun. It just magically happens if I Get lucky. Quite a mystery guessing how much to compress! Edited October 5, 2018 by ExiledInIllinois Link to comment Share on other sites More sharing options...
Heavy Kevi Posted October 5, 2018 Share Posted October 5, 2018 Same roast before and after slicing. 20 ounce coulotte. 24 hours in the making. You can't rush perfection! 22 ounce shoulder roast: (that's Bo in the backround eyeing my roast) Backyard smokin' some brisket and 4 pork butt's for my sister's bridal shower: Throwing this in for good measure: 1 Link to comment Share on other sites More sharing options...
Heavy Kevi Posted October 5, 2018 Share Posted October 5, 2018 (edited) 9 hours ago, chknwing334 said: Show some of your finest dishes! I love that you have the knives in the pic. I don't put mine in pics usually, as my fav's aren't fancy. After using tons of chef's knife my favorite to use (and the one I grab most often) is a Victorinox Inox. I was so excited to get the Wustoff, then excited again to get the Global, but I just keep grabbing the Vic. I will also admit my steak knife of choice is a Carbon Morakniv Companion. Been using it for nearly a decade now and it stays sharp as hell with just a few swipes across the strop before each use (I only use it for steak/food). That is a nice set of Bradfords, though. Nice cook on the beef! Edited October 5, 2018 by Shotgunner Link to comment Share on other sites More sharing options...
Seasons1992 Posted October 5, 2018 Share Posted October 5, 2018 (edited) 17 hours ago, chknwing334 said: Show some of your finest dishes! Somebody knows what the hell they're doing......... I see red wine with the squid and mushroom risotto.......I need to know what varietal, please. Edited October 5, 2018 by Seasons1992 Link to comment Share on other sites More sharing options...
Captain_Quint Posted October 5, 2018 Share Posted October 5, 2018 3 Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 9 hours ago, Shotgunner said: I love that you have the knives in the pic. I don't put mine in pics usually, as my fav's aren't fancy. After using tons of chef's knife my favorite to use (and the one I grab most often) is a Victorinox Inox. I was so excited to get the Wustoff, then excited again to get the Global, but I just keep grabbing the Vic. I will also admit my steak knife of choice is a Carbon Morakniv Companion. Been using it for nearly a decade now and it stays sharp as hell with just a few swipes across the strop before each use (I only use it for steak/food). That is a nice set of Bradfords, though. Nice cook on the beef! I've heard very good things about the Inox. Great value and quality knife. I also use my Global for a lot of tasks and find it to be a nice step up from the old set of Henckels that I started with. The Bradfords are my favorite and I managed to get them at a decent price. I have an older Svord carbon steel steak knife that was my go to knife prior to the Bradfords. I have really been drawn in to the higher end knife world and have put together a nice collection of kitchen knives and folders. Link to comment Share on other sites More sharing options...
mrags Posted October 5, 2018 Share Posted October 5, 2018 Thanks to Shotgunner, trying this out. 3 Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 1 hour ago, Seasons1992 said: Somebody knows what the hell they're doing......... I see red wine with the squid and mushroom risotto.......I need to know what varietal, please. I'm pretty sure that was a pinot noir. Probably Josh or Bread And Butter. It could have also been a red blend by Ghostrunner or Los Poetas. a few of my favorite $10-20 wines. Link to comment Share on other sites More sharing options...
Heavy Kevi Posted October 5, 2018 Share Posted October 5, 2018 4 minutes ago, chknwing334 said: I've heard very good things about the Inox. Great value and quality knife. I also use my Global for a lot of tasks and find it to be a nice step up from the old set of Henckels that I started with. The Bradfords are my favorite and I managed to get them at a decent price. I have an older Svord carbon steel steak knife that was my go to knife prior to the Bradfords. I have really been drawn in to the higher end knife world and have put together a nice collection of kitchen knives and folders. As have I, but moreso with folders and boot knives. Have a few nice kitchen knives, but since I usually stick with the Inox, I buy many more pocket knives. Inox surprised me honestly, I bought it for the kitchen (commercially), but I end up using it. I am not the master sharpener, but I can get the Inox crazy sharp, sharper than I have been able to get anything else. Coupled with the light weight and perfect knuckle clearance, I just love the thing. And it was only 40 bucks! Those Swiss got it figured out (I carry several Vic pocket multitools and knives as well). Pocket-wise I'm a little more diverse but prefer American made so my current rotation is a big ZT Hinderer flipper, a Ken Onion Leek, and a Delica 4. Probably have over a hundred counting folders and custom fixed blades (as well as Tops, Ontario, ESEE, Buck, and Benchmade). It's a serious (and seriously expensive) addiction, but at least I always have a blade (or 5) handy! Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted October 5, 2018 Share Posted October 5, 2018 1 hour ago, Captain_Quint said: Man I love me some chicken. 1 Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 8 minutes ago, mrags said: Thanks to Shotgunner, trying this out. There is nothing that compares to a thick tomahawk steak! It is meat perfection! Nicely done! I haven't done it in a while, but every once in a while my butcher will have them in the display and I can't pass by without getting one. Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 6 minutes ago, Shotgunner said: As have I, but moreso with folders and boot knives. Have a few nice kitchen knives, but since I usually stick with the Inox, I buy many more pocket knives. Inox surprised me honestly, I bought it for the kitchen (commercially), but I end up using it. I am not the master sharpener, but I can get the Inox crazy sharp, sharper than I have been able to get anything else. Coupled with the light weight and perfect knuckle clearance, I just love the thing. And it was only 40 bucks! Those Swiss got it figured out (I carry several Vic pocket multitools and knives as well). Pocket-wise I'm a little more diverse but prefer American made so my current rotation is a big ZT Hinderer flipper, a Ken Onion Leek, and a Delica 4. Probably have over a hundred counting folders and custom fixed blades (as well as Tops, Ontario, ESEE, Buck, and Benchmade). It's a serious (and seriously expensive) addiction, but at least I always have a blade (or 5) handy! I don't run into many people that are into folders, or knives in general, around here. If I thought there would be more than two of us in the conversation, I would start a new topic about knives! And you are 100% correct about the expensive part. I just purchased a few Les Georges and a Hinderer folder to add to the collection recently and I have a couple nice Bradford fixed blades that I highly recommend. If you haven't visited bladeforums.com, you should check it out. The exchange forum has led to a lot of $ leaving my bank account. Link to comment Share on other sites More sharing options...
RaoulDuke79 Posted October 5, 2018 Share Posted October 5, 2018 39 minutes ago, chknwing334 said: I don't run into many people that are into folders, or knives in general, around here. If I thought there would be more than two of us in the conversation, I would start a new topic about knives! And you are 100% correct about the expensive part. I just purchased a few Les Georges and a Hinderer folder to add to the collection recently and I have a couple nice Bradford fixed blades that I highly recommend. If you haven't visited bladeforums.com, you should check it out. The exchange forum has led to a lot of $ leaving my bank account. Guns are for show. Knives are for pros. Link to comment Share on other sites More sharing options...
Captain_Quint Posted October 5, 2018 Share Posted October 5, 2018 1 hour ago, joesixpack said: Man I love me some chicken. 5 hrs over a wood fire. The motor is off of an old hay elevator that we welded onto a steel table back in the late 70s. Use it about twice a year and it just always works. Crazy piece of redneck engineering that doesnt quit. 1 Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted October 5, 2018 Share Posted October 5, 2018 9 minutes ago, Captain_Quint said: 5 hrs over a wood fire. The motor is off of an old hay elevator that we welded onto a steel table back in the late 70s. Use it about twice a year and it just always works. Crazy piece of redneck engineering that doesnt quit. That's jesus-level righteous, man. CHICKEN FOR DAYS. Link to comment Share on other sites More sharing options...
Seasons1992 Posted October 5, 2018 Share Posted October 5, 2018 2 hours ago, chknwing334 said: I'm pretty sure that was a pinot noir. Probably Josh or Bread And Butter. It could have also been a red blend by Ghostrunner or Los Poetas. a few of my favorite $10-20 wines. Heard. Excellent work. Try Bota Box Pinot. It's $5 per bottle. Link to comment Share on other sites More sharing options...
Heavy Kevi Posted October 5, 2018 Share Posted October 5, 2018 2 hours ago, chknwing334 said: I don't run into many people that are into folders, or knives in general, around here. If I thought there would be more than two of us in the conversation, I would start a new topic about knives! And you are 100% correct about the expensive part. I just purchased a few Les Georges and a Hinderer folder to add to the collection recently and I have a couple nice Bradford fixed blades that I highly recommend. If you haven't visited bladeforums.com, you should check it out. The exchange forum has led to a lot of $ leaving my bank account. Bladeforums.com is the single biggest enabler of my blade addiction.... And the only other forum I regular. The absolute best place for knife talk with other knife knuts. I even had a problem with my Delica, and Sal Glesser (Spyderco founder) solved it for me personally thanks to bladeforums. Awesome. Link to comment Share on other sites More sharing options...
Misterbluesky Posted October 5, 2018 Share Posted October 5, 2018 3 hours ago, mrags said: Thanks to Shotgunner, trying this out. Very nice...I know you're not a fan of Camillo's,but he has those tomahawks on sale this week,cut to order at 12 bucks a pound. Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 1 hour ago, ShadyBillsFan said: Unless you are a Chef I don’t get the need to take a pic of your dinner. Did you click on this thread just to say that? It probably would have been easier to simply avoid a thread about food pictures than to stop in and tell everyone that you aren't into food pictures... Link to comment Share on other sites More sharing options...
Buffalo_Gal Posted October 5, 2018 Share Posted October 5, 2018 1 hour ago, ShadyBillsFan said: Unless you are a Chef I don’t get the need to take a pic of your dinner. You may want to stay off Instagram and Pinterest. Oh, and stay off food gwaker, taste spotting, foodista, tasteologie, and... I'll stop now, but let's just say food pr0n is very popular. 1 Link to comment Share on other sites More sharing options...
SlimShady'sSpaceForce Posted October 5, 2018 Share Posted October 5, 2018 1 hour ago, chknwing334 said: Did you click on this thread just to say that? It probably would have been easier to simply avoid a thread about food pictures than to stop in and tell everyone that you aren't into food pictures... I clicked on the link for the post above the one you quoted. I hope I didn't hurt your feelings by saying I don’t get it 53 minutes ago, Buffalo_Gal said: You may want to stay off Instagram and Pinterest. Oh, and stay off food gwaker, taste spotting, foodista, tasteologie, and... I'll stop now, but let's just say food pr0n is very popular. I don’t ever go to any of those places. Oh, I get it but I don’t get it. Link to comment Share on other sites More sharing options...
Augie Posted October 5, 2018 Share Posted October 5, 2018 4 hours ago, joesixpack said: That's jesus-level righteous, man. CHICKEN FOR DAYS. ....or an appetizer at Sunday’s tail gate! Link to comment Share on other sites More sharing options...
HereComesTheReignAgain Posted October 5, 2018 Author Share Posted October 5, 2018 1 hour ago, ShadyBillsFan said: I hope I didn't hurt your feelings by saying I don’t get it Don’t flatter yourself. My feelings are in no way influenced by what you post. Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted October 5, 2018 Share Posted October 5, 2018 4 hours ago, ShadyBillsFan said: Winner ^ Unless you are a Chef I don’t get the need to take a pic of your dinner. Let me guess. You prefer d**k pics? Link to comment Share on other sites More sharing options...
SlimShady'sSpaceForce Posted October 5, 2018 Share Posted October 5, 2018 15 minutes ago, Johnny Hammersticks said: Let me guess. You prefer d**k pics? You spelled chick wrong Link to comment Share on other sites More sharing options...
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