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Happy Hat
Aug 11, 2008

He just wants someone to shake his corks, is that too much to ask??


Hello!

Look at this thread:

http://forums.somethingawful.com/sh...hreadid=3533835

Now look at the thread you're in - the thread you're in is empty...

That other thread isn't!

Now is your time to shine, you goddamn diamond in the rough - dazzle us with your camera abilities - photograph your food in odd settings, perfect lighting, being eaten by LEGO people, just show us what it is that you have done!

People will then either ridicule you or they will compliment you, but one thing is sure - you will inspire many food-porn motivated foodgasms around the world.

But.. rules!

  1. You cannot, ever, claim that your camera cannot capture red - ever...
  2. Salsa chicken is not a thing that exists, and shall be trolled into the ground if it should ever appear
  3. You are not, ever, allowed to post pictures of chicken and cheese in the same frame (if it is in sandwich form)
  4. A hamburger is not a sandwich
  5. You cannot post pictures of food that are based off onion soup mix
  6. You are not allowed to mention onion soup mix
  7. Whenever Gravity posts, the first post thereafter should be a post complimenting him on his camera, never his food
  8. You are allowed to give all the constructive criticism that you want to give, but be prepared to be challenged
  9. You can ask any question you want (except about onion soup mix or salsa chicken or chicken cheese sandwiches)
  10. Pictures are a plus, but not a must, however, do not expect people to think that you're awesome without the picture
  11. Quick and dirty with crappy cell phone pictures are ok
  12. Nicely lit pictures are ok too
  13. Be ready to answer questions - because people will want to copy you
  14. Remember that the people in this thread means well. But most are socially challenged and are not always able to use their inside voice before putting fingers to the keyboard, if you take offense to this, it is you who are in the wrong.

The rules are there for your own protection.

Now post!

Edit: I should mention that by posting herein, you agree to the rules, including that a Hamburger is not a sandwich.

Happy Hat fucked around with this message at Nov 24, 2014 around 18:39

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Pentaro
May 5, 2013

Nonpathogenic until proven otherwise.



Okay!

Forgive me Father, for I have Coq au Vin'd.

baw
Nov 5, 2008
RESIDENT: LAISSEZ FAIR-SNEZHNEVSKY INSTITUTE FOR FORENSIC PSYCHIATRY

Reposted from last post of previous thread

Been able to take some pictures recently, still trying to figure things out:

Pancakes with berries:


Greek Yogurt with Pomegranate and sheep


Piadina with Cus Cus and Salad (and some pomegranate)






Panino with bean burger


I haven't sprung for any software yet but I'm starting to see the limitations of iPhoto so it might be time. I tried setting white balance using the method in the Wiki but things still seem yellow.

baw fucked around with this message at Nov 24, 2014 around 18:34

Nelson Mandela
Jun 3, 2007

SO SHINY
SO CHROME


Dragon noodles with maple-glazed salmon.

Drink and Fight
Feb 2, 2003

hoot, hoot, hoot, hoot hoot hoot hoot hoothoothoothoothoothoothoot hoooohootohtothotootothtoto, hoot


Pentaro posted:

Okay!

Forgive me Father, for I have Coq au Vin'd.

This post terrifies me. Not the food. The whole post.

atomicthumbs
Dec 26, 2010


We're in the business of extending man's senses.


Drink and Fight posted:

This post terrifies me. Not the food. The whole post.

That's the money face. It only happens once every 5,000 years. Show some respect.

Cavenagh
Oct 9, 2007

Grrrrrrrrr.

A Beef Cobbler.


Caesars Salad with Poached Chicken


Unbroached Butternut Squash Lasagna


The lasagna broached

Crusty Nutsack
Apr 21, 2005



Pentaro posted:

Okay!

Forgive me Father, for I have Coq au Vin'd.

hahahaa who's having those mugs made up? Hopefully the same guy from the FB thread in PYF that started it?

sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

Winter = shades of beige




Mushroom bechamel on habanero scones & cavolo nero

Lentil chard soup

Puy lentil, roast acorn squash & chilli herb baked ricotta

Spaghetti with fried lemon, roast garlic and squash.

Edit: my camera only captures brown

sweat poteto fucked around with this message at Nov 24, 2014 around 22:07

Force de Fappe
Nov 7, 2008




You mean kale?

sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

Sjurygg posted:

You mean kale?

Sure, a type of kale.

Horseshoe theory
Mar 7, 2005

by R. Guyovich


Pentaro posted:

Okay!

Forgive me Father, for I have Coq au Vin'd.

Stay safe, poverty ghost.

Bob_McBob
Mar 24, 2007


Paprikashed for the first time in a while.

paraquat
Nov 25, 2006

Burp


Cavenagh posted:

A Beef Cobbler.


wow...never even heard of that, it looks like something I definitely need to eat!
Any recipes/tips/instructions?

cyberia
Jun 24, 2011

Do not call me that!
Snuffles was my slave name.
You shall now call me Snowball; because my fur is pretty and white.

I've been too lazy / busy to eat properly the last few weeks so tonight I made something simple and satisfying. Steak, mashed potatoes and salad:

Humboldt Squid
Jan 21, 2006



My wife got 2gallons of free goat's milk, so I made chevre!

It tastes great (I just added a little salt and fresh rosemary) I think I drained it for a bit too long though, but luckily I have enough goat's milk left over to try again.

Defiance
Jan 1, 2008

by Deplorable exmarx


Humboldt Squid posted:

My wife got 2gallons of free goat's milk, so I made chevre!

It tastes great (I just added a little salt and fresh rosemary) I think I drained it for a bit too long though, but luckily I have enough goat's milk left over to try again.

Not drained too long, cooked too hot. Heat is how you drive moisture out of the curd, even pressing really mostly just solidifies things. Looks nice with the herbs though.

Humboldt Squid
Jan 21, 2006



Defiance posted:

Not drained too long, cooked too hot. Heat is how you drive moisture out of the curd, even pressing really mostly just solidifies things. Looks nice with the herbs though.

I see, thank you.

Cavenagh
Oct 9, 2007

Grrrrrrrrr.

paraquat posted:

wow...never even heard of that, it looks like something I definitely need to eat!
Any recipes/tips/instructions?


Basically it's a rich stew with a dumpling top, in this case a beef, oyster and Guiness stew with horseradish scone dumplings. What I've found that it's best to make the scones thin as if they puff up too much, they can be dry. Plus they're best made with suet. Aside from that, use the scone/dumpling part as a means to add fresh herbs into the mix or other flavours. It's very adaptable and good for winter.

paraquat
Nov 25, 2006

Burp


Cavenagh posted:

Basically it's a rich stew with a dumpling top, in this case a beef, oyster and Guiness stew with horseradish scone dumplings. What I've found that it's best to make the scones thin as if they puff up too much, they can be dry. Plus they're best made with suet. Aside from that, use the scone/dumpling part as a means to add fresh herbs into the mix or other flavours. It's very adaptable and good for winter.

Thank you!!
will definitely be making that...
(I like the horseradish idea)

Suspect Bucket
Jan 14, 2012

SHRIMPDOR WAS A MAN
I mean, HE WAS A SHRIMP MAN
er, maybe also A DRAGON
or possibly
A MINOR LEAGUE BASEBALL TEAM
BUT HE WAS STILL
SHRIMPDOR


paraquat posted:

wow...never even heard of that, it looks like something I definitely need to eat!
Any recipes/tips/instructions?

Ypu can also do a Chicken version. We had a bunch of leftovers to go through, so my mom and I threw together some chicken, veg, mushrooms, cream, and chicken stock in a baking dish, then topped it with my favorite drop biscut recepie. It was delicious. Mild enough for mom, and i just threw on my own hot sauces on my own portions.

Sex Hobbit
Jul 24, 2007

because we are cat


I don't have the minerals to leave the house on National DUI Night, so I'm getting some Thanksgiving prep done.





I doubt there are any holdouts on this in GWS, but just in case: don't buy canned cranberry sauce, making it from scratch takes about 5% more effort than opening a can and tastes 100% better.

paraquat
Nov 25, 2006

Burp


Suspect Bucket posted:

Ypu can also do a Chicken version. We had a bunch of leftovers to go through, so my mom and I threw together some chicken, veg, mushrooms, cream, and chicken stock in a baking dish, then topped it with my favorite drop biscut recepie. It was delicious. Mild enough for mom, and i just threw on my own hot sauces on my own portions.

That sounds great as well, will definitely keep that in mind!
The beef version will come first though, I have an awesome islamitic butcher around the corner with beef that is excellent for stewing...not completely sure what it is they sell, but the beef from my supermarket takes at least 4.5 hours to get near the edible stage and theirs falls apart in 1.5 hours (and is way more delicious)
I am a fan of chicken and mushroms as well, so your version will be next, thanks!

Echeveria
Aug 26, 2014



paraquat posted:

but the beef from my supermarket takes at least 4.5 hours to get near the edible stage and theirs falls apart in 1.5 hours (and is way more delicious)
I am a fan of chicken and mushroms as well, so your version will be next, thanks!

Could be a lot of things. Could be what the cow was fed, the quality of food it was fed, post butchering treatments that bulk chain butchers do (gross). I've stopped buying meat from the grocery store and started buying from local butchers at the farmers market. I buy a hundred or so bucks worth of meat and then freeze it all in my deep freeze.

To contribute, I made a sort of janky white person's stir fry last night.



Casu Marzu
Oct 20, 2008

I'm rude now.




Non-turkey day lunch. Bulgogi jeongal, daikon pickles and cuke kimchi

sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

Roast red cabbage pasta bake

Test Pattern
Dec 20, 2007

Keep scrolling, clod!


Due to illness, had to do a homebound thanksgiving with 22 hours warning. Duck two ways, stuffing, sprouts, roast sweet potato.

Casu Marzu
Oct 20, 2008

I'm rude now.


sweat poteto posted:

Roast red cabbage pasta bake



Interesting. What all did you do?

Rurutia
Jun 11, 2009


(X-posted to the Holiday Thread)






hosed up the mousse cake by pouring the persimmon glass before the mousse was firm enough Excuse the dirty plate and asian instagram filter on the cake picture, courtesy of my 13 yo cousin on her 2nd slice.

Not pictured: Cauliflower and Tomato stew, Thousand egg congee.

Rurutia fucked around with this message at Nov 28, 2014 around 02:48

Casu Marzu
Oct 20, 2008

I'm rude now.


Would eat all that

Leper Residue
Sep 28, 2003

To where no dog has gone before.


sweat poteto posted:

Roast red cabbage pasta bake



Is that a before and after shot? Cause that before shot has me salivating from the colors alone.

sweat poteto
Feb 16, 2006

Everybody's gotta learn sometime

Yep, that's before it went into the oven. Not very photogenic after. I had a bit too much pasta / too little sauce for the size of dish so it appears dry. I like how the cabbage stains the pasta.

Sliced red cabbage (like 1/4" - not too fine) cooked under foil in hot oven with a little oil for 30 mins, then uncovered and turned a few times for 10 mins. Then mix, add cheese and bake. Next time I'll use more sauce and some ricotta cheese.

Rurutia that cake looks amazing.

sweat poteto fucked around with this message at Nov 28, 2014 around 07:57

Saeku
Sep 22, 2010


Cavenagh posted:

Unbroached Butternut Squash Lasagna


I can practically taste the crispy cheese from this photo. Finished under the broiler? Looks amazing.

I am bad at food photography so here's a lovely cell phone photo of dinner, eggplant napoleon with pine nut and pumpkinseed "ricotta."



Not pictured: port cookies and coconut pumpkin cookies, which I forgot to take photos of because I drank too much port while I was making them.

Saeku fucked around with this message at Nov 30, 2014 around 06:24

Major Ryan
May 10, 2008

Completely blank

Finally found some freekeh (in Waitrose, obviously) - made pilaf with roasted veg and a shittonne of herbs, spice and lemon juice.

Recipe said pilaf serves 2-4. It did not. Not pictured: non-healthy still hungry snacks later in the evening...

angor
Nov 14, 2003
teen angst

I can get freekeh pretty much everywhere here, but it's always totally full of stones. Did you have the same problem with the stuff from Waitrose?

That Works
Jul 21, 2006


Fun Shoe



Pecan wood smoked turkeys just done this morning after ~16h in the smoker.

Got a chicken and a pork shoulder on there now for later tonight.

theres a will theres moe
Jan 10, 2007




Hair Elf

That Works posted:



Pecan wood smoked turkeys just done this morning after ~16h in the smoker.

Got a chicken and a pork shoulder on there now for later tonight.

Wow that is pretty amazing looking. does the smoke flavor penetrate the meat even through the skin?

That Works
Jul 21, 2006


Fun Shoe

Juice Box Hero posted:

Wow that is pretty amazing looking. does the smoke flavor penetrate the meat even through the skin?

Yeah it does pretty well. You don't get as visible a ring and a real bite from the smoke like you do with a brisket but it gets in nicely. Also the low and slow keeps it really juicy and tender overall.

Major Ryan
May 10, 2008

Completely blank

angor posted:

I can get freekeh pretty much everywhere here, but it's always totally full of stones. Did you have the same problem with the stuff from Waitrose?

Entirely stone-free; this was in a pouch rather than a pack, essentially ready to eat stuff that I guess has been well processed. First time I've ever seen it so I went for it even though it wasn't exactly how I'd have liked it.

Truth be told though, I didn't even realise stones in freekeh was a thing. If I do find the real stuff, I'll try and make sure it's unadulterated.

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Shifty Pony
Dec 28, 2004

Up ta somethin'


College Slice

I made my first from scratch soup ever. Roasted the turkey, made stock from the carcass, and made the soup with everything fresh except for the egg noodles.



And it is edible! Actually really tasty

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