The Great Food Pic Thread

Boxman214

World's Okayest Chef
May 10, 2020
90
91
18
I want to see your food! If you have a tasty meal, comment a picture of it and tell us what it is! Whether you made it yourself, someone made it for you, or you got it from a restaurant, it's all good! Just share your food with us!

I'll go first. Last night I made biscuits and Gravy. I made the gravy from scratch. I use both Cain AND sausage. Quarter pound each. I cna make biscuits from scratch, but didn't this time. These are from a Red Lobster Cheddar Bay Boxed mix. Delicious.
Screenshot_20200512-160004.png


Also, apparently Thule forums have a very tiny file size limit. I had to screenshot my own picture and crop it a bit to get it to upload. So watch out for that!
 
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Nekro

Totally Wholesome Magical Girl
Staff member
Robot
Feb 14, 2020
446
533
93
I just bumped up the max file size from 1MB to 2. So hopefully posting photos is a little easier.

EG's tech folks are going to improve it beyond that soon, too <3!

UPDATE: Enthusiast's tech folks work fast! The upload limit is now 8MB.
 
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RiffRaff

Human Person, Maybe
Robot
May 11, 2020
448
408
63
Italy
I cook a loooooot but rarely take photos. I'll try to remember to snap a shot before wolfing down my food the next time I do something interesting.
All y'alls food looks bomb as fuck!!!
 
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Boxman214

World's Okayest Chef
May 10, 2020
90
91
18
Chilaquiles with leftover Carnitas from the other day (see post a few comments above. I love chilaquiles. Topping it with Carnitas just took it to another level!

IMG_20200515_184201437.jpg
 
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Vadicta

Greenish ooze weeping like tears out a butt ulcer
May 10, 2020
35
104
33
Made some more fried chicken biscuit sandwiches. This time the biscuits were bigger, and I coated the chicken thighs in a brown sugar and nutmeg breading and put some honey on the biscuit. Needless to say, some super delicious ass shit here.

IMG_20200516_175800063_LL~2.jpg
 

Boxman214

World's Okayest Chef
May 10, 2020
90
91
18
Made Chile Verde from scratch tonight. Let me tell you, this had some of the deepest and most complex flavor of anything I have ever cooked. It's phenomenal.
IMG_20200517_202107497.jpg
 

Sam

Village Idiot
May 17, 2020
23
40
13
Oh heck yeah.

I made a coffee cake yesterday. Wasn’t terrible, so I’m told.

Finely-diced apples in the batter to keep the sucker moist, with a layer of buttery, brown-sugary pecans on top and in the middle. Could’ve used more of the topping, but it was devoured in a flash.
 

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Sam

Village Idiot
May 17, 2020
23
40
13
You guys are going to get so tired of my food pictures on here it ain’t even funny.

Didn’t feel like eating yesterday... Had plans to make this really good-sounding hot & sour soup; maybe Monday.

So I made a pretty omelette.
03D77BB3-358C-41D7-B94F-892927797785.jpeg
 

Nekro

Totally Wholesome Magical Girl
Staff member
Robot
Feb 14, 2020
446
533
93
Oh heck yeah.

I made a coffee cake yesterday. Wasn’t terrible, so I’m told.

Finely-diced apples in the batter to keep the sucker moist, with a layer of buttery, brown-sugary pecans on top and in the middle. Could’ve used more of the topping, but it was devoured in a flash.
Well, this sounds tasty. M
 
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Sam

Village Idiot
May 17, 2020
23
40
13
The ratatouille.
D56CDE5A-E8DB-47CB-99B6-43E35756B3EE.jpeg

S’okay. I love vegetables, but this didn’t amount to too much; just a lot of diced tomato and eggplant underneath. Garlic and olive oil, of course, but the seasoning that’s on top of the squash there (thyme, basil, etc) should’ve been mixed into the “stew” underneath.

Like 20 times over.
 

RiffRaff

Human Person, Maybe
Robot
May 11, 2020
448
408
63
Italy
I finally took a picture of one of my dishes and can now join in the fun!
Here's a RiffRaff household summer staple: Greek Pasta.
20200525_201434 (2).jpg

And here's the recipe:
For the 'Tzatziki' sauce:
2 cucumbers peeled and diced
1 onion (red or white will do) sliced (or diced if you prefer smaller pieces)
2-3 cloves of fresh garlic minced
400g plain yogurt (I tried with Greek yogurt and it's a bit too thick, plain works best)
salt and fresh course ground pepper (I love black pepper, so I like to go heavy here. White pepper is also nice as well.)
(This will get you about 3 rounds with about 250g of pasta. Stores fine for about 5-6 days)

The rest (for 1, 2 person serving)
250g of pasta (short, tubey pastas work best. Like Fusilli, Penne rigati, and Ziti rigati)
A bunch of cherry tomatoes (or similar small tomato) sliced in half
A bunch of Kalamata olives (or whatever black olives are available)
100g of Feta cheese diced or crumbled

Method:
For the sauce just toss it all in a bowl and mix. I recommend preparing this a few hours in advance to let the flavors marry.
To make the cucumbers even tastier, as you dice them spread them in a layer on top of a paper towel, sprinkle with a little salt, cover with a paper towel, and make another layer till all the cucumber is salted and sandwiched with paper towel. Let sit for about 30 min and then rinse with cold water.

For the pasta, cook it till it's al dente. Drain and chill. If you want the best way to chill your pasta, don't dump a bunch of cold water on it. Instead drain it in the colander and then pour water on the empty pot to cool it off, then put the pasta back in the cool pot and fill your sink with cold water with the pot with the pasta in it and toss the pasta in the pot till cool. This will prevent you from washing away all that sticky starch that makes it tasty and helps the sauce stick to the pasta. Of course if you just want to give the pasta a cold bath that's fine too as the dry cool method is kind of a pain in the ass.
Combine 1/3 of the 'Tzatziki sauce' and the rest of the ingredients. Mix well. Enjoy!
 
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