Top products from r/FoodPorn
We found 41 product mentions on r/FoodPorn. We ranked the 300 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Natural Harvest: A Collection of Semen-Based Recipes
Sentiment score: 0
Number of reviews: 3
Used Book in Good Condition
2. Ad Hoc at Home (The Thomas Keller Library)
Sentiment score: 2
Number of reviews: 3
Artisan Publishers
3. Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook]
Sentiment score: 1
Number of reviews: 3
Franklin Barbecue A Meat Smoking Manifesto
4. The Food Lab: Better Home Cooking Through Science
Sentiment score: 0
Number of reviews: 2
The Food Lab Better Home Cooking Through Science
5. Imperia Pasta Maker Machine - Heavy Duty Steel Construction w Easy Lock Dial and Wood Grip Handle- Model 150 Made in Italy
Sentiment score: 1
Number of reviews: 2
Pasta Maker- Traditional pasta roller lets you make the freshest pasta you've ever tasted right at homePasta Machine- Made of heavy duty, shiny chromed plated steel6-inch wide roller with double cutter head that makes thin spaghetti and wide fettucini noodlesEasy-lock adjustment dial with wood grip ...
6. Kids Cooking: A Very Slightly Messy Manual
Sentiment score: 0
Number of reviews: 2
Recommended for ages 5 and up
7. Dash black Rapid 6 Capacity Electric Cooker for Hard Boiled, Poached, Scrambled Eggs, or Omelets with Auto Shut Off Feature, One Size
Sentiment score: 0
Number of reviews: 2
SATISFACTION GUARANTEED: Dash Rapid Egg Cooker is the ORIGINAL (and most trusted) egg cooker on the market, for perfect eggs, your way, EVERY TIME, we guarantee it!QUICK + EASY: Short on time? Simply choose your preferred eggs and set the timer. The auto-shut off function prevents overcooking, and t...
8. Pure Sodium Citrate ⊘ Non-GMO ❤ Gluten-Free ☮ Vegan ✡ OU Kosher Certified (Molecular Gastronomy) - 400g/14oz
Sentiment score: 2
Number of reviews: 2
100% Food Grade (beware cheap industrial grade products not meant for human consumption)Excellent emulsifier for melted cheese (prevents separation and oily consistency)Use as a pH buffer or sequestrant for Spherification of liquids✡ Highest Quality Assured by Strict Orthodox Union Certification S...
9. Food Styling: The Art of Preparing Food for the Camera
Sentiment score: 0
Number of reviews: 1
10. The Art of Making Fermented Sausages
Sentiment score: 2
Number of reviews: 1
ISBN13: 9780982426715Condition: NewNotes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
11. Three Rivers Cookbook I
Sentiment score: 1
Number of reviews: 1
COOKBOOK RECIPISE NATIONALITY FAVORITES.
12. Tacos: Recipes and Provocations: A Cookbook
Sentiment score: 1
Number of reviews: 1
Clarkson Potter
13. Meathead: The Science of Great Barbecue and Grilling
Sentiment score: 1
Number of reviews: 1
Meathead The Science of Great Barbecue and Grilling
14. Working the Plate: The Art of Food Presentation
Sentiment score: 0
Number of reviews: 1
Houghton Mifflin Harcourt
15. The Wise Guy Cookbook: My Favorite Recipes From My Life as a Goodfella to Cooking on the Run
Sentiment score: 0
Number of reviews: 1
New American Library
16. This Is Why You're Fat (And How to Get Thin Forever): Eat More, Cheat More, Lose More--and Keep the Weight Off
Sentiment score: 0
Number of reviews: 1
17. Light Science & Magic: An Introduction to Photographic Lighting
Sentiment score: 1
Number of reviews: 1
Focal Press
18. Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery
Sentiment score: 1
Number of reviews: 1
19. Dash DMWP001OR Machine for Individual, Paninis, Hash Browns, other Mini waffle maker, 4 inch, Orange pumpkin
Sentiment score: 0
Number of reviews: 1
MORE THAN WAFFLES: Make paninis, hash browns, and even biscuit pizzas! Any wet batter will “waffle” your treats and snacks into single serving portions. Great for kids or on the go!COMPACT + LIGHTWEIGHT: Weighing 1lb+, this is a MUST-HAVE for that first apartment, smaller kitchen, college dorm l...
Not OP, but interesting blurb in the Franklin Barbeque book about different woods for smoking (an amazing book for anyone who's ever spared a thought for how real bbq is made).
>Pecan - Actually a member of the hickory family, pecan is also plentiful throughout East and Central Texas. It doesn't burn as hot as oak, but its gentle, sweet flavor is delicious. Nor does it burn as long as oak, so I like to use it for short cooks. Fish, chicken, and especially pork take to its mildness.
He also mentions that most of the firewood sold in stores nowadays isn't fit for barbecuing because it's kiln dried. Kiln drying makes it incredibly easy to light, but also that the wood will burn quickly with little to no smoke.
Thank you! Yes it's a plate. I love shooting on dark tables, plates, and backgrounds. It can add really nice contrast to an image.
The most important thing for food photography is the styling so being a chef should give you a huge advantage. Grab the book Light Science and Magic to get an understanding of lighting and you will be producing masterpieces in no time!
I hear ya. I didn't get into the habit of making food to look as amazing as it tasted till after I worked in a few restaurants, I still get lazy most of the time and don't dress stuff up. Particularly when its just me eating it.
Taking you at your word of knowing nothing about cooking, despite some evidence to the contrary in an image above, I typed out my standard advice to someone looking to know more about cooking:
I picked up most of my (mediocre but useful) cooking skills primarily from Serious Eats, ChefSteps, and more recently Chef John on YouTube.
The recently published Food Lab book is a great reference as well.
Also, don't be afraid to practice. Most of the time with food, even if you don't get it perfect, you'll have something edible, and you can use the experience of making something less than perfect as a step towards making it better.
In my experience, I've found that following this recipe to the letter yields good results, and although it can be done without it, one of these is basically a necessity. Err on the side of more egg than flour, flour the worksurface nicely, and when you're kneading the dough, knead it like you're trying to make it quantum tunnel through your table. And once you've run it through the cutter and got your first batch of pasta, drape it over a wooden chair, if you have one, or hang it until you're ready to cook all of it.
And jamie's correct about the type of flour you need - tipo 00 or gtfo.
(And since it's a lot of effort to make fresh pasta, a simple and easy sauce is this: Take four tomatoes, fry them in olive oil until they're brown on one side, and then burst them with a wooden spoon. Mix it about, add salt and pepper, and serve with the pasta.)
The do look amazing, the funniest thing is that I looked up the book and on Amazon's website they have the recipe, enjoy!!!
It's a great book by a great guy, I'd highly recommend it if you're into grilling or meat in general really.
https://www.amazon.com/Meathead-Science-Great-Barbecue-Grilling/dp/054401846X
Sorry, I should have mentioned that I cross posted this from /r/52weeksofbaking
Another pic
Recipe from the Ovenly Cookbook. I won't post it publicly because it's not published online, and it really is a great cookbook, but if you want the recipe just PM me.
This recipe is all about the chocolate, so I used a fancy organic fair-trade 60% cacao chocolate.
Now I don't actually like chocolate, especially dark chocolate, so I can't vouch for the taste personally, but others have told me it's pretty good!
I made this recipe out of a book, pretentiously called Tacos: Recipes and Provocations. I strongly recommend this book if you want to have a treasure trove of authentic and fusion taco recipes at hand (I am not affiliated in any way).
I don't wanna post the full recipe, but the general process for the taco filling was this:
First, I made some red chorizo. I toasted a bunch of spices (mexican oregano, canela, black pepper, clove, coriander) and a bunch of dried guajillo peppers. I soaked the toasted peppers in hot water to soften, then strained the liquid. I blended the peppers with some roast garlic and vinegar, then ground the toasted spices to a powder. I mixed all of this into ground pork.
To make the filling, I seared a bunch of sliced onions and garlic in a deep sauce pot using lard. Once soft, I added about a cup and a half of the chorizo, and cooked until crumbly. Then I added 3 12oz cans of lager, mixed, and then added a cow tongue (cut into three pieces so that I could submerge them). I simmered this for four hours, then removed the tongues, to let them cool. I added some diced potato, and simmered for 30 minutes. Finally, I peeled the tongue, diced it, and threw it back into the pot. I mixed it all up and seasoned with salt.
Probably the best lengua I've had ... ever.
Absolutely, if you are a complete beginner this book is great to start with. As you progress this other book will be a good next step. The salt cured pig blog on Facebook has a ton of info on it for home curing. So I’d start with the first book and go from there, you can hit me up with any questions!
Just a tip, I recently discovered the wonders of sodium citrate, an emulsifying salt. It lets you melt cheese in a saucepan without the cheese separating; it becomes a very smooth sauce that you can then pour over nachos. The best part about it is that it's very easy to make and lets you use whatever kind of cheese you like without resorting to velveeta or cornstarch and evaporated milk, or anything artificial. A big bag of it is $11 on amazon and it lasts forever
Sodium citrate is an emulsifier. I got mine at Amazon.com.
An emulsifier is a agent that can bond two different substances that normally wouldn't bond like oil and water. In this case it bonds cheese and water. People often think it help things melt. That isn't really accurate. In this case it turn cheese and water (or beer or cider or white wine) into a cheese sauce by bonding cheese and water molecules together. Eggs are another emulsifier.
https://www.youtube.com/watch?v=u2JSiyolnwo
Also if you can find the episode of Good Eats (Episode: EA1D10) Mayo Clinic, Alton Brown explains it really well.
Sweet, here it is if anyones interested: http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774
I bought one of these and it’s made making soft boiled eggs more consistently a lot easier.
I just bought an Imperia. Hopefully I can add some pictures of the process to http://magnamo.tumblr.com soon.
http://www.amazon.com/CucinaPro-150-Imperia-Pasta-Machine/dp/B0001IXA0I/ref=sr_1_1?ie=UTF8&qid=1341857093&sr=8-1&keywords=imperia
Flavour profile. Onions/avocado/tomato/cheese/fatty meat in a dish is as Mexican as abject poverty and random decapitations. The moment you switch over from recipe cooking to flavour profile cooking (The Flavour Bible is a great introduction) you'll eat so much better.
I wanna say that was what the recipe was called in this cookbook I had growing up: http://www.amazon.com/Kids-Cooking-Slightly-Messy-Manual/dp/0932592147
Of which is “Franklin Barbeque”:
Franklin Barbecue: A Meat-Smoking Manifesto [A Cookbook] https://www.amazon.com/dp/1607747200/ref=cm_sw_r_cp_api_i_q2XBDbABNEF42
It's a recipe from a book called Ad Hoc:
http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774
https://smile.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
http://www.amazon.ca/Natural-Harvest-Collection-Semen-Based-Recipes/dp/1481227041
Guessing it's from this book
Natural Harvest: A collection of semen-based recipes https://www.amazon.co.uk/dp/1481227041/ref=cm_sw_r_cp_apa_i_GrLQCbP5XRXQW
https://www.amazon.com/DMWP001OR-Machine-Pumpkin-Individual-Breakfast/dp/B07V6M95F2
Here are some links for the product in the above comment for different countries:
Link: http://www.amazon.com/Kids-Cooking-Slightly-Messy-Manual/dp/0932592147
This bot is currently in testing so let me know what you think by voting (or commenting).
http://www.amazon.com/Food-Presentation-Secrets-Techniques-Professionals/dp/1554074916/ref=sr_1_1?ie=UTF8&qid=1335573464&sr=8-1
http://www.amazon.com/Working-Plate-The-Food-Presentation/dp/047147939X/ref=sr_1_2?ie=UTF8&qid=1335573464&sr=8-2
http://www.amazon.com/Food-Styling-The-Preparing-Camera/dp/0470080191/ref=sr_1_5?ie=UTF8&qid=1335573464&sr=8-5
http://www.amazon.com/Stacks-The-Art-Vertical-Food/dp/1580080626/ref=sr_1_4?ie=UTF8&qid=1335573464&sr=8-4
There's a cookbook
http://www.amazon.com/This-Youre-Thin-Forever-More/dp/044654860X
Nah this thing:
Dash Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature - Black https://www.amazon.com/dp/B00DDXWFY0/
What is your smoker setup like?
Many of the offset smokers they sell in stores come with a crappy thermometer in a terrible spot (middle of the lid). You can make some light modifications to ensure your meat is actually cooking at the right temp. (~225 for brisket)
If it's too close to the intake, excess heat from the fire will actually cook it at a much higher temperature while the smoke which reaches the built-in thermometer will have already cooled quite a bit.
Apart from that though, brisket is notorious for being the most demanding meat to smoke as it takes about 1.25 hours per pound at a temperature that low. Any major shortcuts and the fat won't render out as effectively. It's not unusual for a rack of ribs or a pork butt to be done in under six hours.
If you're new to smoking, I highly recommend Aaron Franklin's book. It definitely simplifies things for us laymen...
https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200
He's not being pretentious, he actually knows his shit. This is the guy who wrote a #1 bestseller cooking book (New York Times & Amazon)
http://www.amazon.com/The-Food-Lab-Cooking-Through/dp/0393081087
And was called a "cooking savant" by NPR
/r/seriouseats has a lot of his recipes.