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Foodgasms

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Delicacy said:
Corny Corn Bread

1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 scant teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 can (approx. 15 ounces) cream-style corn
3 eggs
6 tablespoons butter, melted

(The creamed corn and sour cream makes this super moist. Add chopped jalapeno pepper for more zing.)

Combine dry ingredients in a large mixing bowl. Whisk together the remaining ingredients. Combine mixtures, stirring until all ingredients are moistened. Spread in a greased and floured 9-inch baking pan. Bake at 375° for 35 to 40 minutes.
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Cream corn in cornbread is yummmmmm.
 
tortoise said:
Since my backpacking trip was postponed due to inclement weather, I am going to embrace that inclemency and create one of my favorite dishes for a cool, rainy day: shrimp gumbo. Gumbo is a definite labor of love for me, and I completely immerse myself in the entire process, focusing on it with all of my senses.

Prepping the trinity (onions, celery, bell pepper, chopped into hearty rustic chunks) is the first step. Next, prepping the tomatoes: always whole, canned, excellent quality San Marzano tomatoes, crushed by my impeccably clean (when I'm cooking, anyway) hands. In no other recipe is the mise en place so completely essential as it is in a gumbo, at least the way I prepare it, but more about that later.

Next comes the roux, and I never take any shortcuts with a roux. Doing so would sully the entire experience for me; it would be like "wham bam thank you ma'am" sex. Equal parts (by volume) flour and oil, slowly cooked to a dark mocha brown, stirring all the while. As it progresses through the various stages of its ontogeny (from almost white through pale blond through dulce de leche through peanut butter through cafe au lait to mocha), it gives off a bewildering array of aromas, redolent of every roasted thing under the sun: almonds, peanuts, marshmallows, coffee, chocolate, peppers; you name it, it's in there. All from two of the most humble, simple, basic ingredients on the planet.

Once the roux has reached its culmination, then comes the most transcendental moment of the entire process for me, probably my favorite moment in all of cooking. The roux is searingly, infernally hot by this point, radiating so much heat that it's almost uncomfortable to keep my hand in close enough proximity to stir. Into this vat of fragrant mocha lava, I toss the entire trinity at once, whereupon I experience my ultimate foodgasm. Heart pounding, I savor the sound of the trinity/roux union first, a sizzle so loud and intense that it's almost an electric roar, a swirling maelstrom of sublime white noise. Then. Oh, oh fuck yes, then. The smell hits me. Hard. Like a crashing, thunderous, aromatic wave. The scent of the naked roux was unbelievably complex, but the orgasmic melding of roux and trinity yields a sensory cloud far too sublime and intoxicating for my powers of description to even begin to capture, so I won't even try. Come to my kitchen sometime and experience it yourself. As I stir and probe with my spatula until the trinity reaches its apotheosis, the aromatic explosion deepens and intensifies.

I will continue this, but I... I think I need a moment alone with my thoughts now.

Meanwhile, I encourage you to share your own foodgasms, whether they are achieved by cooking or consuming. Don't be shy, now. You know you wanna.
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Holy SHIT, tortoise...

This is - for real - the first time that I've ever come close to having a man inspire a hard-on for me...

I spent most of my life as a chef... But *this* was inspirational...

~~Heads off the *relieve* some pressure... :D ~~
 
BlackWolf65 said:
Holy SHIT, tortoise...

This is - for real - the first time that I've ever come close to having a man inspire a hard-on for me...

I spent most of my life as a chef... But *this* was inspirational...

~~Heads off the *relieve* some pressure... :D ~~
Click to expand...
I finally got to indulge in this ten days ago. It was truly orgasmic.
 
Collette said:
I finally got to indulge in this ten days ago. It was truly orgasmic.
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I've had gumbo - and the very best. But this description of the process was just...

Sublime...
 
BlackWolf65 said:
Holy SHIT, tortoise...

This is - for real - the first time that I've ever come close to having a man inspire a hard-on for me...

I spent most of my life as a chef... But *this* was inspirational...

~~Heads off the *relieve* some pressure... :D ~~
Click to expand...

Thank you! Cooking gumbo is a very moving experience for me.

Especially when...

Collette said:
I finally got to indulge in this ten days ago. It was truly orgasmic.
Click to expand...

...I get the chance to cook for a loved one. It was an experience I will never forget, even though I plan on cooking countless more meals for (and with) you.

:heart:

Your soup was absolutely mouthwatering, too, baby.
 
tortoise said:
...I get the chance to cook for a loved one. It was an experience I will never forget, even though I plan on cooking countless more meals for (and with) you.

:heart:

Your soup was absolutely mouthwatering, too, baby.
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DISCLAIMER: This is not a euphemism. I really did cook a pot of soup.
 
Collette said:
DISCLAIMER: This is not a euphemism. I really did cook a pot of soup.
Click to expand...

Yes, yes you did.

I must say, though, that your euphemistic soup was finger licking good as well.
 
I have to make 4 dozen Xmas cookies. Nothing too fancy just tasty and relatively attractive. I would appreciate any of your faves...the regular old cut-outs etc. are not inspiring me.
 
Vikingstone said:
I have to make 4 dozen Xmas cookies. Nothing too fancy just tasty and relatively attractive. I would appreciate any of your faves...the regular old cut-outs etc. are not inspiring me.
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I like to make stained glass cookies. They're like regular sugar cookies, except you use a smaller cookie cutter to cut a design in the middle of the cookie. You then crush up different colored hard candies or lollipops and sprinkle them in the center. When the cookie bakes, the candies melt and create a really cool stained glass effect.

http://www.kitchengifts.com/Merchant2/graphics/00000001/staine1.gif

http://www.meals.com/imagesrecipes/29625med.jpg

Another cookie I like to make is like a peanut butter cup. I make regular peanut butter cookie dough and form it in tiny muffin tins so it leaves a hole big enough to put a Reeses miniature peanut butter cup inside. Then I use the dough to cover it. While the cookie bakes, the peanut butter cup gets all melty inside. After they're done & cooled, I drizzle the top with melted semi-sweet chocolate and sprinkle with chopped up peanuts. These are yummy!

I wish I would've known you were going to ask this. I would've brought my cookie recipe folder! :)
 
MMMMMmmmmmm Flank Steak Sandwiches

I marinated a flank steak in olive oil, red wine vinegar, basil, garlic, oregano, rosemary, salt and pepper. Then I grilled it medium rare and sliced it thinly. When I took the steak off the grill, I turned off the heat and added some thinly sliced rings of red onion and let them just start to caramelize.

Then I toasted some onion rolls and stacked lettuce, havarti cheese, horseradish sauce (just horseradish and sour cream), a few slices of steak, a couple slices of grilled onion, more lettuce and the top half of the roll. YUM is all I have to say.
 
Okay, it's the period at the end and/or the lack of emoticon usage that prompts my wariness.

Meet me in Heflin and we'll duke it out.
 
Rambling Rose said:
Okay, it's the period at the end and/or the lack of emoticon usage that prompts my wariness.

Meet me in Heflin and we'll duke it out.
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Oooh, Heflin is an awesome town!!
 
Last edited:
It was not a little pudding burned on the bottom of a pan. It was a fucking pan murder! I loved that pan. The perfect size for heating up leftovers. Square, not round in order to fit all the square foods. She burned it. And not just a little bit.

RIP Corningware 1-1/2 qt square pan.
You will be missed.


:rose:
 
cheesysusie said:
MMMMMmmmmmm Flank Steak Sandwiches

I marinated a flank steak in olive oil, red wine vinegar, basil, garlic, oregano, rosemary, salt and pepper. Then I grilled it medium rare and sliced it thinly. When I took the steak off the grill, I turned off the heat and added some thinly sliced rings of red onion and let them just start to caramelize.

Then I toasted some onion rolls and stacked lettuce, havarti cheese, horseradish sauce (just horseradish and sour cream), a few slices of steak, a couple slices of grilled onion, more lettuce and the top half of the roll. YUM is all I have to say.
Click to expand...

That sounds amazing.
 
SaintPeter said:
It was not a little pudding burned on the bottom of a pan. It was a fucking pan murder! I loved that pan. The perfect size for heating up leftovers. Square, not round in order to fit all the square foods. She burned it. And not just a little bit.

RIP Corningware 1-1/2 qt square pan.
You will be missed.


:rose:
Click to expand...
did it break?

soak it with baking soda... that will loosen and not scratch.
 
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