Mariah Milano - The Pornstar Foodie :)

[StanScratch]

I love looking at pictures of food...always gives me ideas.
I am not the greatest cook in the world, but I know how to make my own stomach happy. I follow few recipes, I just get ideas from them. However, I am not sure why people insist on spoiling a great meal by putting fungus on it. Sheesh.

 

[Mariahxxx]

you mean mushrooms? I am not a huge mushroom fan either...but I learned some tricks when I was in france where mushrooms are a meal all on their own. some amazing ways to make them so much better. very hot oil and then tossing them in some truffle oil makes them so great.

 

[BCT]

you mean mushrooms? I am not a huge mushroom fan either...but I learned some tricks when I was in france where mushrooms are a meal all on their own. some amazing ways to make them so much better. very hot oil and then tossing them in some truffle oil makes them so great.

You ever had a morel mushroom? Breaded with some flour and fried in butter and you have a meal of its own. You won't regret it.

 

[squallumz]

shrooms are amazing. i think im going to make some portabello caps and a little pasta tonight.

 

[larss]

You ever had a morel mushroom? Breaded with some flour and fried in butter and you have a meal of its own. You won't regret it.

I was lucky enough to have some growing outside my house last autumn. Only 4 of them, but they did taste delicious just fried in a little butter.

 

[Mariahxxx]

I love Morels I get them all the time and soak them in red wine for an hour to rehydrate them then I flash fry them in some olive oil. i also make a cream sauce for steak with them. heavy creme and some morels with garlic and heat it to a boil then simmer til it thickens and then pour over your steak. awesome

 

[squallumz]

personally, i always thought chanterelles were pretty good.

but i can live on portobello caps these days. good price, tasty shroom. especially for veggies like myself.

 

[larss]

personally, i always thought chanterelles were pretty good.

but i can live on portobello caps these days. good price, tasty shroom. especially for veggies like myself.

Lots of chantarelles cooked with a little shallot and garlic with in butter, salt and pepper to taste and then add cream after taking off the heat.

 

[bobjustbob]

Fungus? Sacrilege! How dare you speak ill of the almighty shroom. In a creamy white sauce over chicken or chicken fried steak. Sautéed in butter with onions on top of a burgher or steak. It can even make liver palatable.

I never had the desire to try crawfish. Looks too much like a pain in the ass for just a little meat. Can't find them in NJ and only a handful of restaurants serve it as Crawfish Etouffee.

 

[Mariahxxx]

I had s few friends over tonight and wanted to do chops on the grill so I ran to the butcher. When I walked in right there to meet me were some of the nicest NY strips I've ever seen. Beautifully marbled and about 2 inches thick. They were just brought out of the aging process which my butcher ages wet and for 90 days.

I seared them in a pan for 3 minutes each side to put a nice crust and then took them outside to my wood burning cooker which was primed with some nice oak logs that pump out about 1400 degrees F ok well enough of that! here ya go.....

 

[larss]

Hungry now!

 

[kappy]

Thanks mariah I'm actually in tears here looking at all that wonderful food. Wanna mail me some? Lol

 

[Mariahxxx]

sure thing that steak was one of the best I have ever had, and I've had some good ones. and i LOVE your avatar pic. very sexy

 

[kappy]

Your very sweet, if I ever get the chance I'd rather get an autograph and a hug though I'm glad to hear you enjoyed it, I can rarely afford steak but I do love it. And thank you but your avatar is MUCH sexier lol

 

[Mariahxxx]

I made some great burgers tonight. I recently had a block fire pit for wood grilling that is amazing. The heat and smoke is all channeled up to the meat and I get it to temps up to 1500 degrees. My butcher had some really fatty prime ribeyes that he had yet to trim but had too much fat for my tastes so I had him ground them for me to make patties.

the marbling was so nice and I made 1 1/2 inch thick patties and tossed capers in the meat. I just had some new oak delivered and had a fire that topped at just over 1300 so it sears the meat so very little juices get out. I just added some sea salt and pepper. My friend wanted cheese so I melted some Colby on it.

this is the outcome.......

 

[Teddy X]

Very Kool!!! Nice Mariah!!!

 

[Mariahxxx]

I'll post some pics of the fire pit and me cooking on it after this Storm is over

 

[bobjustbob]

I recently found out about a Polish market a short drive from me. They make everything fresh from the hog and do their own smoking. Have their own name label and wholesale it out too. Dozens of varieties of kielbasa. A variety of hams and cold cuts that they process right there. I'm holding back from going there because if I do, it may take away from my horse money. I haven't eaten fresh kielbasa in years and I know that 8 lbs of it are earmarked for my freezer. Toss a couple of rings into the crock with some kraut and let nature take it's course. God only knows how much more I will want of the other stuff. The horses may have to wait a week before they see my money.

 

[Mariahxxx]

when I was in Prague in January I had kielbasa that was out of this world. and went to this take away authentic polish place when I was there that served the pierogis and mashed potatoes with stuffed cabbage and kielbasa and a dumpling. I was dreading the food in eastern europe but god dayum was that amazingly good! here are a few pics



served through a window in the side of a building in Wenceslas Square.

 

[wdoall]

I've lost 40 pounds in the last year after looking at your site in your pictures here looks like I may put it back on lol