Food thread

[Insidious Von]

Heep good burger.

I wish I was well enough to travel. Action Bronson is opening an eatery, must ask Nick Testa if he's related to Tony Testa.

 

[MissCroft]

Asparagus is in season!

You can also serve it chilled on hot days!

 

[MissCroft]

Pasta Primavera!

 

[MissCroft]

Cold Cucumber Soup!

 

[Insidious Von]

Uncle Roger is losing his mojo, he should have made Chef Abi an Auntie by now.

https://www.youtube.com/shorts/33onVheKXiw

 

[Insidious Von]

Chef Abi is known as The Lumpia Queen - Filipino dumplings.

 

[Insidious Von]

I hear crickets in Woodbridge.

This is as close to food porn Chef Molly has done since Jamon Iberico.

She must be loads of fun!

 

[Insidious Von]

Molly goes Sinefeld, she's wearing a puffy dress...why?

 

[Insidious Von]

Still can't figure out why Anal Johnson didn't want the Irish, they're so zany! I used to start my mornings with a Billot Log and a cafe.

 

[Insidious Von]

Miserable Prick and his daughter Tilly make CHIMICHANGA BOMBS with Hugh Jackman and Burt Reynolds. Miserable Prick makes a howling erroraccio!

 

[Insidious Von]

Why the puffy dress, food porn girl is now a mother. New Year's Eve suggestions.

 

[Insidious Von]

Big mother and daughter fantasy: Pasta Queen and Princess.

Italian Mac and cheese.

https://www.youtube.com/shorts/sjMUc1icTP0

 

[Insidious Von]

For those concerned with their health, this is something worth learning. Jacques Pepin taught yours truly.

 

[Insidious Von]

Ultimate eating competition: Nick Wehry vs Tank Costello.

 

[Insidious Von]

Vinnie don't put too many onions in the sauce.

I use more vino than water in my Ragu Napolitan.

 

[Insidious Von]

Massimo Capra, Ragu Bolognese master. Just stay away from his Airport T2 Eatery Boccone.

 

[GameBoy27]

Vinnie don't put too many onions in the sauce.

I use more vino than water in my Ragu Napolitan.

Do you not serve up the beef shank?

 

[Insidious Von]

Do you not serve up the beef shank?

Depends on the type of shank. I'll buy the long ones with the marrow within, it doesn't come out until the marrow has dissolved into the sauce.

He's using Himalayan salt - nice touch.