Re: Sexy, Erotic, Arousing, or Sensual foods

[jacks4u]

Re: Sexy, Erotic, Arousing, or Sensual foods

Whenever we eat at our favorite Chinese Buffet, I savor the flavors and textures of their sushi. The bumpy feel of chilled rice contrasts nicely with the smooth avocado and crisp celery. Or the bumpy/salty/sweet taste and texture of caviar, the earthy flavor of sliced ginger root... Not necessarily arousing, but sensual, to say the least.

But what other foods are sensual, sexual, arousing, or erotic? If it's your own recipe, please feel free to share it. Perhaps describe what it is that 'revs your engine' - is it the look of long pale noodles slipping through ruby red lips? or a certain combinations of textures that play with your tongue? perhaps something that you feel gives you extra 'staying power'?

In this economy, especially when many of us cannot afford to take the apple of our eye out to a feast of sensual or arousing foods, it would be nice to at least be able to create something at home...

 

[Fantasies_only]

Whenever we eat at our favorite Chinese Buffet, I savor the flavors and textures of their sushi. The bumpy feel of chilled rice contrasts nicely with the smooth avocado and crisp celery. Or the bumpy/salty/sweet taste and texture of caviar, the earthy flavor of sliced ginger root... Not necessarily arousing, but sensual, to say the least.

But what other foods are sensual, sexual, arousing, or erotic? If it's your own recipe, please feel free to share it. Perhaps describe what it is that 'revs your engine' - is it the look of long pale noodles slipping through ruby red lips? or a certain combinations of textures that play with your tongue? perhaps something that you feel gives you extra 'staying power'?

In this economy, especially when many of us cannot afford to take the apple of our eye out to a feast of sensual or arousing foods, it would be nice to at least be able to create something at home...

I'd have to say a bowl of cellophane noodles or Angel Hair pasta mixed with peanut butter (creamy) and vegitable oil (peanu tbutter must be smooth and soupy), topped off with crushed peanuts (Pad Thai).

 

[voluptuary_manque]

There's an entire cookbook on this subject called Intercourses. Beautifully (and erotically) photographed with really great real recipes, I heartily recommend that everyone on Lit who cooks gets a copy.

 

[dr_mabeuse]

I don't know if it's the most sensual, but I make a beef carbonnade that's about as butch as food gets. I fancy it tastes like testosterone.

You brown a pound or two of stewing beef in bacon grease then add 3 or 4 sliced onions and as many sliced mushrooms as the pot will hold.(It's impossible to add too many onions or mushrooms. The more, the better.) Chuck in 2-3 bay leaves, a fat pinch of dried thyme, and a bottle of dark beer. Cover and simmer on low for 2-3 hours until the meat is falling-apart tender.

Serve it with Bisquick dumplings so they can soak up some of the liquid, which is sinfully dark and masculine. It's all the mushrooms and onions combined with the beer that give it a musky, feral taste, heavy, dense, and dark.

 

[Fantasies_only]

Another sensual (and sinful) food is peanut butter surprise:

Take a huge malted milkshake glass and pour a little eggnog mixed with flavored seltzer in the bottom (that's the surprise).
Add 1 scoop of vanilla, chocolate mint, chocolate fudge, cookies and cream, or peaches and cream ice cream, chocolate syrup (strawberry if peach ice cream), "Skippy Creamy Peanut Butter", another scoop of ice cream, caramel sauce, more peanut butter, another scoop of ice cream, hot fudge, more peanut butter, layer on some whip cream, add crushed peanuts (alternately chocolate Jimmies), more whip cream, sprinkle crushed malt if you have it (expensive), add a cherry on top.
Now salivate and go "YUM!"

You need a spoon with a long handle, a long bendy straw (or 2), and a napkin dispenser.
This is a lover's treat (for 2) from long ago, but now it's also served for one.

The mom and pop operation specializing in pizza by the slice and foot long hotdogs, went against heavy hitters like Dairy Queen, Friendly's, Checkers, and Burger King.
They finally went out of business.

 

[jacks4u]

There's an entire cookbook on this subject called Intercourses. Beautifully (and erotically) photographed with really great real recipes, I heartily recommend that everyone on Lit who cooks gets a copy.

The web has a bunch of recipes for erotic foods, but they are not YOUR recipes, or favorites, or what trips your trigger... (Unless you write Erotic cookbooks?)

 

[Bianca_Sommerland]

When I developed an allergy to chocolate (yes developed. I was only allergic to dark as a child) and had to stop eating anything with cocoa in it I found that caramel replaced the feeling I got from chocolate nicely. Now anything with caramel does it for me. Hard to find many things now mixed, but most anything sweet drizzled in caramel is sensual as hell.

 

[jacks4u]

Sometimes, just the act of preparing a meal gets me revved up.

I make killer Fajitas, but it's time consuming, and I have no written recipe. I'll try to jot it down, here:

Beef, a fairly tender cut , in strips about 1/4 inch thick, and 2 to 4 inches long. Perhaps a half pound would be enough for two, but more's better. Chicken or pork would also work, cut similarly. Shrimp might work, your mileage may vary...

Two Portabella mushroom caps, sliced thickly, similar to the meat.

Hatch green chiles. I don't want to sound pickey, but toher green chiles, while they may be 'ok', just don't have what the hatch chiles do - flavor. Hot, Mild heat, if there is a choice, you want the flavor, not necessarily the heat.

1/2 of each green, yellow, red bell pepper, seeds and stems removed,.

1/2 red (sweet) onion.

1/2 to 1 clove garlic, thinly sliced.

Sour Cream, or if you have a Mexican market nearby 'crema' (which is actually better tasting...

8 to 10 Flour tortillas, taco sized (4 to 6 inch) .

1/2 tsp Cumin,

Fresh cilantro - about a cup, minced,

lemon - either fresh or juice, about a tablespoon, or the juice of 1 medium sized lemon,

Olive oil (virgin, extra virgin, whatever), but others will do in a pinch. about a table spoon full is all you need

* * *
In a large skillet, add olive oil, medium heat.

Add onions, move them around and cook for a couple minuites.

Add meat, Hatch Chiles, and garlic. Cook until the meat is almost done, stirring frequently.

add mushrooms. Cook until they are soft.

Add cumin - 1/2 to 1 teaspoon, lemon, 1/2 to 1 tablespoon, and abut a tablespoon of minced cilantro.

Mix in the seasonings, add Bell peppers, cook until tender, yet still crisp. turnoff the heat.

I Place the skillet on a couple hot pads, with tongs or similar in the center of the table, so that diners can help themselves.

Serve with sour cream, and Mexican blend (colby/jack) or similar cheese, perhaps some salsa or hot sauce if desired...

* * *
Warm the tortillas (I put them in the microwave for 30 seconds or so, until warm)

To eat, fold a tortilla into a 'U', and fill with meat, mushrooms, peppers. Add a dollop of sour cream, and some cheese - Eat like a taco.

I know it looks complicated, is sooo scrumptious... earthy, spicy flavors, and textures from soft to crispy


Enjoy!

 

[dr_mabeuse]

Where do you get Hatch chilies? You live in New Mexico?

I lived in Albuquerque for a while, and I remember buying sacks of hatch chilies in the late summer and having the guys roast them in big revolving trash barrels, then dump them into plastic bags so they could steam their skins off.

You're right. There's nothing like a Hatch chili. We don't get them up here.

 

[dr_mabeuse]

Another sensual and seductive food is cheese. Good cheese.

There is, of course, the famous cheese fondue, the eating of which borders on the obscene as you dip crusty bread into the melted cheese and drop the stringy bits into your mouth. Tradition says that whoever loses their bread in the pot has to drink a glass of wine. Since you always drink white wine with fondue, you can get nicely buzzed by the time you're done

Or next time you do fancy, go to a good cheese shop and get like 4 different cheeses in chunks, not sliced (they'll let you taste them before you buy). Get some ripe pears and grapes and apples and make a fruit and cheese plate.

Cheeses are terribly sensual, the textures ranging from super creamy like Brie, to hard and crumbly like Parmesan. They contrast beautifully with the fresh, juicy mouth-feel of the fruit, and the flavors are amazingly complementary.

Try pears with blue cheese or gorgonzola, apples with yellow cheeses like cheddar or stilton. Get set for some surprising complexity and subtlety.

 

[Fantasies_only]

By the way, malt powder is pretty cheap, but it's best if you dice and mash the cloves directly.
Malt cloves are expensive because of the cost of shipping them to the US (make sure they are thoroughly washed and cleansed).

 

[ishtat]

Toadback bacon

When I was a kid living in the rural west of England some of the older people still kept a cottage pig (The breed was Gloucester Old Spot) in their gardens and orchards. These pigs were natures environmentalists, they ate practically any organic food waste and provided manure for the garden.

When fat they were butchered mainly for bacon.The old rule was that you never killed a pig when there was not an R in the month because it was hard to keep fresh in summer before refrigeration was common. So what they did was to take the sides of bacon, salt them much more heavily than usual and smoke them at least 4 times as long as normal and ideally in some of the larger farmhouses the bacon could be hung for months slowly drying in the side of a chimney.

The result was a dark brown side of bacon only about 60% of the weight of a normal side. It was called Toadback because the skin got all wrinkled. It is a bit like the Spanish air dried hams but much saltier and smokier.

When you came to eat it the concentrated bacony taste is simply indescribably gorgeous and because it was very salty that would be partially neutralised by covering the bacon in freshly whipped cream(not chilled) made from non-pasteurised fresh milk. A little bit of black pepper if you want but not essential.

My sister has kept curing bacon this way for years but recently she retired as a dairy farmer so no more million calorie breakfasts when I visit. In addition the rotten EU authorities have made selling unpasteurised milk illegal and the pasteurised cream is, well crap in comparasion.

 

[Fantasies_only]

Another sensual and seductive food is cheese. Good cheese.

There is, of course, the famous cheese fondue, the eating of which borders on the obscene as you dip crusty bread into the melted cheese and drop the stringy bits into your mouth. Tradition says that whoever loses their bread in the pot has to drink a glass of wine. Since you always drink white wine with fondue, you can get nicely buzzed by the time you're done

Or next time you do fancy, go to a good cheese shop and get like 4 different cheeses in chunks, not sliced (they'll let you taste them before you buy). Get some ripe pears and grapes and apples and make a fruit and cheese plate.

Cheeses are terribly sensual, the textures ranging from super creamy like Brie, to hard and crumbly like Parmesan. They contrast beautifully with the fresh, juicy mouth-feel of the fruit, and the flavors are amazingly complementary.

Try pears with blue cheese or gorgonzola, apples with yellow cheeses like cheddar or stilton. Get set for some surprising complexity and subtlety.

Take 4 or 5 Pollyo Cheese Sticks: Original (not fat free) and slice them in half the long way (make a small knife cut and pull it appart like you would lobster cartilage).
Place in bean pot in a curled cross hatch (like an asterisk).
Put it in microwave on high for up to 60 seconds in increments of 10 (generally 40 seconds).
When cheese is bubbling, it's just about ready.
Do not let cool!
Dip "Tostitos: Restaurant Tortilla Chips" in the fondue and eat.
Alternately pour Reduced Fat Original Wheat Thins on a small dish and cook only 2 split cheese sticks on the crackers (third split stick between layers).
Be careful, it will be hot, and the cheese will stick to the dish.

"I do not drink, wine."
Bela Lugosi from "Count Dacula"

 

[voluptuary_manque]

Home made chocolate pudding, cooked slowly in a double boiler made with heavy cream and baker's chocolate. Cooled and then topped with fresh whipped cream. Sloooowwwwwlllyyyyyy suck it off the spoon . . .

 

[Fantasies_only]

Home made chocolate pudding, cooked slowly in a double boiler made with heavy cream and baker's chocolate. Cooled and then topped with fresh whipped cream. Sloooowwwwwlllyyyyyy suck it off the spoon . . .

I forgot about that.
I used to have cooked pudding all the time as a kid (used egg beater, whisk, and wooden spoon).
Then I got into powder mix (Royal) which didn't taste very good.
I like Snack Pack though.

 

[dear_prudence]

creme brulee... the smooth slippery almost liquid feel on my tongue...

grapes... (thinking of a recent drive... )

 

[Handley_Page]

Fresh Fish & chips (double fried Maris Piper, or battered).
A squeeze of lemon juice on the fish (or Malt Vinegar to taste)
Mushy peas with a hint of fresh mint.
A buttered bread-cake (Yorkshire recipe).

A glass of really good English Beer (not lager).

Pure Magic.

 

[CharleyH]

Whenever we eat at our favorite Chinese Buffet, I savor the flavors and textures of their sushi. The bumpy feel of chilled rice contrasts nicely with the smooth avocado and crisp celery. Or the bumpy/salty/sweet taste and texture of caviar, the earthy flavor of sliced ginger root... Not necessarily arousing, but sensual, to say the least.

But what other foods are sensual, sexual, arousing, or erotic? If it's your own recipe, please feel free to share it. Perhaps describe what it is that 'revs your engine' - is it the look of long pale noodles slipping through ruby red lips? or a certain combinations of textures that play with your tongue? perhaps something that you feel gives you extra 'staying power'?

In this economy, especially when many of us cannot afford to take the apple of our eye out to a feast of sensual or arousing foods, it would be nice to at least be able to create something at home...

I dunno. When I am to dinner with a woman, sushi, oysters and escargot are aphrodisiacs. Each makes me focus on pussy. When I am out to dinner with a man? King Crab, rare steak and street meat reminds me of cock. However, none make me horny. I am happy to eat all until I burst and then? No possibility of sex or threesomes for hubby. Hubby knows better than to feed me. lol

 

[jacks4u]

Where do you get Hatch chilies? You live in New Mexico?

I lived in Albuquerque for a while, and I remember buying sacks of hatch chilies in the late summer and having the guys roast them in big revolving trash barrels, then dump them into plastic bags so they could steam their skins off.

You're right. There's nothing like a Hatch chili. We don't get them up here.

How sad, but I think, typical. I live in Arizona, and don't often see them in stores either. As I understand, any Chile planted in soil from that region will have a remarkably different taste than it's genetic relatives, grown in more mundane soils.

But as for availability, I think perhaps most are bought up by restaurants, or even canners. I've tasted Hatch Chiles from a can, and adjudged them lacking somewhat.

Jacks

 

[jacks4u]

... I am happy to eat all until I burst and then? No possibility of sex or threesomes for hubby. Hubby knows better than to feed me. lol

Lol, but yea, I'm the same way...

But I once had an appetizer - Strawberries and Bananas in pussy juice...


Jacks