The pop tarte flambee at Bardot Brasserie in vegas. Holy geez, what a dish!
***FOOD PORN THREAD***
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Last: 1 mo ago by MD1993
I know I've posted trips to Lotus of Siam before, but it's so awesome I'll post again.
From Bouchon:
Salad lyonnaise and a pate
Chicken sausage with black truffle sauce
Salad lyonnaise and a pate
Chicken sausage with black truffle sauce
At this point, literally the only thing I miss about spending 3 weeks a year in Vegas for work. Looks like they moved since I've been there though
Yeah, they moved closer to the strip. The old location had a roof collapse after a heavy rain. Still as good as ever.
The food is still just as good, but I miss the trashy strip center the old place was in. Also, tribute to you as I went to the original based on your recommendation.
BSD, is food a hobby or are you also in the industry? I'm sure others know but I'm curious if you are a wine or truffle importer or something.
4133 said:
BSD, is food a hobby or are you also in the industry? I'm sure others know but I'm curious if you are a wine or truffle importer or something.
I'm just a fat kid who loves to eat.
Awesome
I always enjoy your posts
I always enjoy your posts
Thanks, I enjoy being able to have the experiences to be able post them!
Here is part of the Christmas Eve lunch at Georgia James in Houston.
First up, a black (shaved) and white (microplaned) truffle pizza:
And then the baller board bourguignon:
Here is part of the Christmas Eve lunch at Georgia James in Houston.
First up, a black (shaved) and white (microplaned) truffle pizza:
And then the baller board bourguignon:
Dumb question but how do I post pics from phone?
This is the first time I ever seen this thread. Glad I stumbled across it.
This is the first time I ever seen this thread. Glad I stumbled across it.
2x World Champion Houston Astros!
Use the app UpIt
BSD said:
I know I've posted trips to Lotus of Siam before, but it's so awesome I'll post again.
On the recommendation of this board, we went to lotus when we were in Vegas - place is nails.
We got the shrimp dish they are known for. Amazing
cclearman said:
Use the app UpIt
Is that an iPhone app - searching that yielded zero results
yes. i see it in the appstore
cclearman said:
yes. i see it in the appstore
Ahhh. It's an I not an L (lowercase)
Just some bacon in a skillet. Simplicity at its finest.
Now that we can upload pics from phones, I give to you, the hot dog nachos.
Matsui
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Smoked pork tenderloin I did a couple months ago with an Italian herb rub
Hangar steak. First one I have done. Man that is fantastic.
Sous Vide at 128 for 90 minutes then seared in smoking cast iron and butter. The back half got a board sauce, the front half didnt. There was a double Manhattan but that was gone by the time I plated.
Sous Vide at 128 for 90 minutes then seared in smoking cast iron and butter. The back half got a board sauce, the front half didnt. There was a double Manhattan but that was gone by the time I plated.
These are actually from a couple years ago, but now that we can add pictures, I figured what the heck.
Ribs from 3 weeks ago.
Brisket just went on.
Brisket just went on.
Little salad I threw together.
Not super current but here are some pics from The Shota in SF.
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Some pics of my brisket from yesterday.
Nice! Believe it or not, I smoked my first pork butt yesterday.
I see that box of shells and cheese creepin in that pic. Sinner.
That **** is delicious. Add some Rotel. Or pulled pork. Mmmm mmm!!!!
Look at that flat and point separation. Like butter.
Made this a Thursday night.
The salmon was sprinkled with salt and pepper, then put on a bed of lemon slices. Then I poured a mixture of melted butter, thyme, oregano, and crushed up cloves and baked it. The noodles were boiled in heavily salted water and then finished in a pan that had a butter, garlic, lemon, white wine sauce already reduced.
The salmon was sprinkled with salt and pepper, then put on a bed of lemon slices. Then I poured a mixture of melted butter, thyme, oregano, and crushed up cloves and baked it. The noodles were boiled in heavily salted water and then finished in a pan that had a butter, garlic, lemon, white wine sauce already reduced.
Here's a few from Eculent in Kemah -
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