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(Some Food Nut)   Fark Food Thread: When you're ready to indulge, what do you make for yourself? A favorite decadant dessert? Aged steak? Expensive booze? Show us what living the high life (as much as a Farker can) looks like to you   ( belgard.com) divider line
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925 clicks; posted to Main » on 05 Oct 2017 at 5:00 PM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2017-10-05 03:31:54 PM  
I bake.

img.fark.net
 
2017-10-05 03:32:20 PM  
I don't have photos available but I would fancy steak with fancy mushrooms.
 
2017-10-05 03:34:11 PM  
Pan fry a burger with a toasted roll and thousand island dressing.
 
2017-10-05 03:35:12 PM  
I like food that f*cks.
i291.photobucket.com
 
2017-10-05 03:36:11 PM  
Generally it's made-from-scratch brownies. Recipe is ridiculously easy too.
 
2017-10-05 03:40:34 PM  
Made from scratch butterscotch brownies. Grandmas recipe takes me back to childhood.
 
2017-10-05 03:45:23 PM  
When I'm feeling 'fancy' I empty a tin of cocktail wieners in my Kraft Dinner
- and yes, I put fancy Dijon ketchup on it.
 
2017-10-05 03:46:32 PM  
Peanut butter and jelly French toast.
 
2017-10-05 03:53:09 PM  
When I am "ready to indulge" I most certainly do NOT cook my own food. I'd go out to a nice restaurant.
 
2017-10-05 03:53:41 PM  
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2017-10-05 04:01:09 PM  
If and when I want to indulge, I will have my wealthy lady friend take me out and I will order anything I want.

Providing it won't make me gassy in bed later.
Or give me unkissable breath.
Or is too fattening.


fark it.
I'll sleep on the couch *UUUUURRRRPP!*
 
2017-10-05 04:06:39 PM  
I plan the meal around my wine cellar.

In the winter, I'll do a roast or coq au vin, or maybe London Broil.  Cassoulet if I've got a dozen hungry friends.

In the summer, it's most likely something on the grill - pork chops, big steak, etc - with some good roasted veggies.  One of my favorite summer meals is grilled caesar salad with a nice crisp white, followed up by steak.  Nothing says indulgent than opening multiple bottles of vino for the meal.
 
2017-10-05 04:06:45 PM  
filet mignon sweet potatoes and asparagus with a cab or petit syrah followed by a dark chocolate Dove bar and a Manhattan with a touch of Gran Marnier.
 
2017-10-05 04:12:17 PM  
Sous vide smoked brisket.  24 hours in sous vide, 3 hours on the smoker, super easy recipe and it's the best brisket I've ever had.
 
2017-10-05 04:14:26 PM  
I have a food photo battle every night with wearsmanyhats. He is winning but that will change. He is no fancy-dancy  I show him.
 
2017-10-05 04:18:01 PM  
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2017-10-05 04:24:57 PM  

MalloreeH: I bake.

[img.fark.net image 425x425]


I bake.
My ex used to bake.
The girl before her baked.
In fact, I have always dated bakers.

I make napoleons, vol au vent with sweetened, whipped cream and fruit, cookies that stay soft for days, torte cakes, and cheesecakes.

But my specialty is Baklava. I have been honing that into a easy, quick, fool proof recipe that even my Exec Chef cousin is amazed at.

I use a few non-traditional ingredients.
I do use phillo and butter and honey
cinnamon and cloves
Lemon and sugar

But a touch of flavoring to the syrup.
Some extract of pistachio and sassafras.
Just enough to hint, to make you go, "whaaaa....?"

just enough to be a subtle underlying flavor below the cinnamon and clove and lemon blend.
Like the saffron in a bouillabaisse.

It makes you want another piece, so you can try to identify it.
It's a trick, but it's a legitimate trick.
 
2017-10-05 04:54:34 PM  
Something from tthe grill. Steak, scallops. Or maybe a huge bunch of bbq chicken thighs.
 
2017-10-05 05:02:25 PM  
My indulgent food is nothing that fancy.  I big pot of carne guisada, fluffy flour tortillas, and some nice sharp cheddar cheese.

The key is to use chuck roast for the meat, and slow simmer it for hours so all the collagen breaks down into the sauce.
 
2017-10-05 05:02:29 PM  
Del Taco chicken soft tacos
 
2017-10-05 05:06:46 PM  
I visit the cheese shop.
 
2017-10-05 05:06:51 PM  
i.dailymail.co.uk
i.ytimg.com
 
2017-10-05 05:07:16 PM  

ahab: Sous vide smoked brisket.  24 hours in sous vide, 3 hours on the smoker, super easy recipe and it's the best brisket I've ever had.


As an avid sous vide-er, I commend your use of this method to break down a touch cut of meat. As a Texan, I must condemn you to death.
 
2017-10-05 05:07:32 PM  
img.fark.net
 
2017-10-05 05:07:34 PM  
When I lived in Korea, I suddenly found myself alone and not knowing any Korean, so when I went to the grocery store I just kind of bought random stuff and made weird meals out of it. The best was what I have come to call Kevin burgers, which are made with ground pork, cheese, some kind of bread (originally wheat bagels) and BBQ sauce. 

It's now my go to comfort food. The bad news is that my wife is allergic to pork, so I can't make it for us as a meal :(

I actually made a video of me making the dish, if you want to watch: https://www.youtube.com/watch?v=CaoIQPUHo-Q&t=29s
 
2017-10-05 05:07:45 PM  
I just bought a cast iron pan so I could try my hand at steak but I've been too much of a wuss to try it. Apparently you need to treat cast iron like newborn children or it's RUINED FOREVER.

/I wish I was best friends with Gordon Ramsey
 
2017-10-05 05:07:57 PM  

MalloreeH: I bake.

[img.fark.net image 425x425]


I get baked. That way every food I have in the house tastes excellent.
 
2017-10-05 05:08:46 PM  
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2017-10-05 05:09:44 PM  
Grilled Scallops. Yum.
 
2017-10-05 05:10:23 PM  
I will usually take out the wok and make some lo Mein concoction from what I raid from the local Asian markets. Usually marinate some chicken or beef, sometimes fish. Throw in the baby corn and shiatake mushrooms and boil up some noodles and throw it all together. Sometimes it comes out rather well.
 
2017-10-05 05:11:32 PM  
Century egg congee (rice porridge).

Even though I am northern Chinese, I make (according to my wife and mother in law, who came from a restaurateur family) a pretty spectacular Cantonese style congee.

www.memorabledishes.com

Picture isn't mine, but you get the picture.
 
2017-10-05 05:11:52 PM  
I used to work in kitchens for many years so cooking is "work" for me.
If I want to Indulge myself, right now it's hard to beat High Tea at the Rose Garden in the Huntington.
Tower of Sweet/Savory/and Sandwiches, "fancy" sparkling water, really good tea and a glass of Prosecco.

otherwise it is a glass of cheap table wine while scarfing Dark Chocolate Peanut Butter cups from Trader Joes.
 
2017-10-05 05:12:02 PM  

Evil Mackerel: [img.fark.net image 425x282]


Oh, yeah.  Oysters!

I live in AZ so fresh oysters are like three bucks each.  But I do it sometimes anyway.
 
2017-10-05 05:12:26 PM  
I've had anosmia for the past 3 years. Food is no longer fun anymore.

But, twice a week I make chicken tacos. Shredded baked chicken with tons of garlic and cayenne pepper. Heated hardshell taco sells. I hear they're good. from people who like garlic-y over spicy food.

I also slice up 3 red onions. Boil 1 cup of apple cider vinegar, a little lime juice and cayenne pepper. Pour that over the onions in a jar. Let them sit for a few hours. The eat those with the tacos.
Other than that, I fill up on bland veggies, fruit and water just to keep from being hungry.
 
2017-10-05 05:12:33 PM  
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2017-10-05 05:13:17 PM  
I already like to cook and do it pretty often as it is. If I want to indulge, I'll go out and eat somewhere new that's been recommended by others. Good cocktails are a necessity.
 
2017-10-05 05:13:37 PM  

blackminded: I just bought a cast iron pan so I could try my hand at steak but I've been too much of a wuss to try it. Apparently you need to treat cast iron like newborn

step children or it's RUINED FOREVER.

/I wish I was best friends with Gordon Ramsey
 
2017-10-05 05:14:06 PM  
Lunchmeat tacos with ranch dressing.

img.fark.net
 
2017-10-05 05:14:21 PM  

blackminded: I just bought a cast iron pan so I could try my hand at steak but I've been too much of a wuss to try it. Apparently you need to treat cast iron like newborn children or it's RUINED FOREVER.

/I wish I was best friends with Gordon Ramsey


If by "treated like a newborn child" you mean give it a wipe down once in a while and otherwise negelect it..sure..

cast iron is easy. and its really hard to ruin.  washing it like a regular pan would be bad but even that wont ruin it.  Just cook in it. wipe it down with a paper town and maybe some salt if you need to.
 
2017-10-05 05:15:11 PM  

L.D. Ablo: Lunchmeat tacos with ranch dressing.

[img.fark.net image 307x204]


Mmmmm.  Hork.
 
2017-10-05 05:16:55 PM  

RexTalionis: Century egg congee (rice porridge).

Even though I am northern Chinese, I make (according to my wife and mother in law, who came from a restaurateur family) a pretty spectacular Cantonese style congee.

[www.memorabledishes.com image 800x600]

Picture isn't mine, but you get the picture.


You're one of the handful of people I have greened on here. FYI.

Also, I had congee for the first time in Shanghai a few years back. Blew my mind. Good job with your culture and stuff.
 
2017-10-05 05:17:04 PM  
Made a whole duck about two weeks ago. It was really good but took forever and I was surprised at how little meat is on a duck.

Last night I made Honey garlic ribs in the crock pot, au gratin potatoes and a salad. It was damn good.

I like to try new stuff as much as possible. I scan recipe sites for ideas. A regular go to treat though would be a big-ass ribeye or porterhouse with asparagus and mashed potatoes.

Last week I ate an almost 2lb porterhouse with grilled fingerling potatoes and brussel sprouts. I thought I was gonna die. It was delicious but too much food.
 
2017-10-05 05:17:05 PM  

ahab: Sous vide smoked brisket.  24 hours in sous vide, 3 hours on the smoker, super easy recipe and it's the best brisket I've ever had.


Hey, man, did I tell you I just drilled a hole in a 25 quart cooler to use it as a long cook sous vide container? I'm going to probably use it for a 36 hour chashu pork belly cook (once the butchers get my order of it in).
 
2017-10-05 05:19:55 PM  

blackminded: RexTalionis: Century egg congee (rice porridge).

Even though I am northern Chinese, I make (according to my wife and mother in law, who came from a restaurateur family) a pretty spectacular Cantonese style congee.

[www.memorabledishes.com image 800x600]

Picture isn't mine, but you get the picture.

You're one of the handful of people I have greened on here. FYI.

Also, I had congee for the first time in Shanghai a few years back. Blew my mind. Good job with your culture and stuff.


Thanks! Apparently, because of the pressure cooker, it's now easier than ever to make one (previously, it takes me about 1.5-2 hours of simmering). I go a 7 cups of liquid (4 cups of stock, 3 of water) to 1 cup of rice ratio, so if you want to try it on a pressure cooker. 30 minutes on high pressure, then naturally release for 15 minutes before venting. I usually use 2 century eggs and 1 salted duck egg (per one cup of rice) and some pork or chicken, but you can play around with it.
 
2017-10-05 05:20:59 PM  

RexTalionis: Century egg congee (rice porridge).

Even though I am northern Chinese, I make (according to my wife and mother in law, who came from a restaurateur family) a pretty spectacular Cantonese style congee.

[www.memorabledishes.com image 800x600]

Picture isn't mine, but you get the picture.


There are only a couple of legitimately authentic Chinese places here in KC. Our favorite is ABC Cafe.
Every time we go there, we eat family style, except for that dish. My dad orders one for himself and if anyone else wants some, they have to get their own.

My step mom makes him a Lao version and it's called "khao piek" which essentially translates to "wet rice."
 
2017-10-05 05:22:07 PM  
I love making and eating molés. This recipe was pork tenderloin enchiladas with molé verde and some of my sister-in-law's mom's homemade tortillas:

img.fark.net

Forgot to take an 'assembled' pic before we ate so here's an idea of the finished product:

img.fark.net
 
2017-10-05 05:22:31 PM  
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2017-10-05 05:22:46 PM  
I indulge every Christmas Eve since I am by myself:

A decent champagne
Brie en croute
Fancy Belgian chocolates
Fire in the fireplace
Lights off
The original Miracle on 34th Street, then the Alastair Sim's Christmas Carol in the DVD.
 
2017-10-05 05:22:50 PM  
I actually just did indulge - made london broil on the grill, some broccoli and onion rings.  But really indulging would be my cheesecake, apple pie or cake.
img.fark.net
img.fark.net
 
2017-10-05 05:22:50 PM  
Homemade Crispy Chili Rellenos: Mozzarella Cheese, Qeusa Fresca, hatch green chilis rolled in egg wrappers and deep fried.

Dessert: Homemade Potica Bread.  It's an all-day affair, only made 2 times a year, Christmas and Easter (traditionally also made for weddings, but that's a fark-ton of work).  My wife makes her family recipe (polish style).  I'll look for images, nothing online for Potica in GIS even comes close to the sheer size of a loaf.

The only deviation we have added from the original family recipe is adding raisins.
 
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