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Hello! Look at this thread: http://forums.somethingawful.com/showthread.php?threadid=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!
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 19:39 on Nov 24, 2014 |
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Nov 24, 2014 18:47
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| # ? Apr 16, 2024 22:55 |
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Happy Hat posted:Now post! Okay!  Forgive me Father, for I have Coq au Vin'd.
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Nov 24, 2014 19:04
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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 19:34 on Nov 24, 2014 |
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Nov 24, 2014 19:09
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Dragon noodles with maple-glazed salmon.
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Nov 24, 2014 19:33
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Pentaro posted:Okay! This post terrifies me. Not the food. The whole post.
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Nov 24, 2014 19:39
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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.
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Nov 24, 2014 20:50
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A Beef Cobbler. Caesars Salad with Poached Chicken  Unbroached Butternut Squash Lasagna  The lasagna broached 
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Nov 24, 2014 22:23
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Pentaro posted:Okay! hahahaa who's having those mugs made up? Hopefully the same guy from the FB thread in PYF that started it?
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Nov 24, 2014 22:24
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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 23:07 on Nov 24, 2014 |
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Nov 24, 2014 22:48
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sweat poteto posted:cavolo nero You mean kale? 
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Nov 25, 2014 00:30
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Sjurygg posted:You mean kale? Sure, a type of kale.
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Nov 25, 2014 00:43
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Pentaro posted:Okay! Stay safe, poverty ghost.
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Nov 25, 2014 01:03
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Paprikashed for the first time in a while.
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Nov 25, 2014 01:11
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Cavenagh posted:A Beef Cobbler. wow...never even heard of that, it looks like something I definitely need to eat! Any recipes/tips/instructions?
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Nov 25, 2014 09:40
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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:
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Nov 25, 2014 10:52
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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.
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Nov 25, 2014 12:29
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Humboldt Squid posted:My wife got 2gallons of free goat's milk, so I made chevre! 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.
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Nov 25, 2014 16:59
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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.
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Nov 25, 2014 17:35
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paraquat posted:wow...never even heard of that, it looks like something I definitely need to eat! 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.
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Nov 25, 2014 22:28
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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)
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Nov 26, 2014 09:30
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paraquat posted:wow...never even heard of that, it looks like something I definitely need to eat! 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.
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Nov 26, 2014 14:47
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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.
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Nov 27, 2014 02:31
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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!
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Nov 27, 2014 13:09
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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) 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.  
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Nov 27, 2014 16:16
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 Non-turkey day lunch. Bulgogi jeongal, daikon pickles and cuke kimchi
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Nov 27, 2014 21:19
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Roast red cabbage pasta bake 
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Nov 28, 2014 00:27
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Due to illness, had to do a homebound thanksgiving with 22 hours warning. Duck two ways, stuffing, sprouts, roast sweet potato.
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Nov 28, 2014 00:34
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sweat poteto posted:Roast red cabbage pasta bake Interesting. What all did you do?
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Nov 28, 2014 01:07
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(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 03:48 on Nov 28, 2014 |
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Nov 28, 2014 03:45
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Would eat all that
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Nov 28, 2014 03:54
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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.
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Nov 28, 2014 08:38
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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 08:57 on Nov 28, 2014 |
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Nov 28, 2014 08:55
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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 07:24 on Nov 30, 2014 |
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Nov 30, 2014 06:21
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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... 
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Nov 30, 2014 11:05
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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?
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Nov 30, 2014 17:34
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 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.
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Nov 30, 2014 18:51
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That Works posted:
Wow that is pretty amazing looking. does the smoke flavor penetrate the meat even through the skin?
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Nov 30, 2014 19:14
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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.
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Nov 30, 2014 20:00
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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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Nov 30, 2014 23:01
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| # ? Apr 16, 2024 22:55 |
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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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Dec 2, 2014 01:14
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