this post was submitted on 24 Dec 2023
123 points (85.5% liked)

FoodPorn

15907 readers
21 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

[email protected] - A general communty about all things cooking.

[email protected] - All about sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

founded 1 year ago
MODERATORS
[email protected]
[email protected]
123
Pre-Christmas BBQ (files.catbox.moe)
submitted 10 months ago* (last edited 10 months ago) by [email protected] to c/[email protected]
16 comments fedilink hide all child comments
 

It is summer here in Australia and it’s quite common to do this type of food at this time of year. What we refer to as a barbecue is what many would call a grill. And no, we don’t call them shrimp. Whatever you choose to call them, it was all delicious.

Description, clockwise from bottom:

  • Pork and fennel sausages with Argentinian chimichurri
  • Australian banana prawns
  • Corn on the cob (boiled and finished on the grill)
  • Halloumi, onion, red and green capsicum (pepper) and mushroom skewers
  • Potato salad
all 17 comments
sorted by: hot top controversial new old
[–] [email protected] 16 points 10 months ago (2 children)

FYI shrimp and prawns are two different animals, not a different name for the same animal. :)

[–] [email protected] 6 points 10 months ago

True, but rightly or wrongly we still don’t call them shrimp

[–] [email protected] 4 points 10 months ago (1 children)

Yeah but nothing beats a shrimp on the barby

[–] [email protected] 3 points 10 months ago (1 children)

Along with a good Foster's, it's Australian for Beer after all.

[–] [email protected] 2 points 10 months ago

Bee Ahh

[–] [email protected] 6 points 10 months ago

Lookin good m8

[–] [email protected] 6 points 10 months ago

Fookin prawns!

[–] [email protected] 3 points 10 months ago

Shrimp is bugs

[–] [email protected] 3 points 10 months ago (1 children)

Dude, you can't post shit like this without an NSFW tag! My wife could have seen me looking at this.

Looks simply amazing! Thank you for sharing.

[–] [email protected] 1 points 10 months ago

You’re most welcome

[–] [email protected] 2 points 10 months ago

I'm curious how the potato salad turned out.

[–] [email protected] 1 points 10 months ago

Where food

[–] [email protected] 1 points 10 months ago (1 children)

Wow, our food up here is more pale in color, even the green beans aren't very green anymore by the time we are done cooking them.

[–] [email protected] 5 points 10 months ago (1 children)

How do you cook them? Imo all you need is to steam til bright green and a quick saute with butter garlic and lemon

[–] [email protected] 1 points 10 months ago

Sounds similar to a cold sear method, which is my new favorite for things like green beans, broccoli, cauliflower, asparagus, etc. at home. Not great for large group portions, but if you've got a big pan can serve 4. Prepped directly into a cold pan and finished in the same pan with very little fuss, very little oil needed, and a lot of flavor. You're basically steaming them with a couple tablespoons of water and a couple teaspoons of oil under the lid for the first 2/3 of the cook time starting from a cold pan and finishing the sear after a flip with the cover removed until their done to taste. I like the crunchy browned bits. If you balance the heat, water and oil volume, and timing just right they come out crunchy (the browned bits that touched the pan, not raw veg), bright green, and fully cooked in under 15 min. Salt and pepper to taste. Garlic and lemon is a great addition, but I don't need the butter with this method.

[–] [email protected] -2 points 10 months ago

Urgh. Shrimp/prawns; cockroaches of the sea.