FWIS3

I'm just trying out the forum's photo capabilities.

Made this last weekend:

And yet again.. you didn't bring enough for the rest of the class...

brite wrote:And yet again.. you didn't bring enough for the rest of the class...

I'm selfish and cold-hearted. How come you don't know that already?

geonuc wrote:

brite wrote:And yet again.. you didn't bring enough for the rest of the class...

I'm selfish and cold-hearted. How come you don't know that already?

I forgot... I'm still basking in my newly found uber geekiness...

Making pork curry tonight the way Morrolan's wife showed me.
We even have found some fresh curry leaf in a store nearby.
Well if you consider 30miles near.

FZR1KG wrote:Making pork curry tonight the way Morrolan's wife showed me.
We even have found some fresh curry leaf in a store nearby.
Well if you consider 30miles near.

Where I am from that's close.

I thought the Army had better accuracy than that.

FZR1KG wrote:I thought the Army had better accuracy than that.

Two Words..... Tactical Nuke.

FZR1KG wrote:Making pork curry tonight the way Morrolan's wife showed me.
We even have found some fresh curry leaf in a store nearby.
Well if you consider 30miles near.

I will point out that this is the Food Porn thread. Photos are usually required.

Oh. Oops.
Already ates it.
Will remember next time.

FZR1KG wrote:Oh. Oops.
Already ates it.
Will remember next time.

No pictures... didn't happen...

brite wrote:

FZR1KG wrote:Oh. Oops.
Already ates it.
Will remember next time.

No pictures... didn't happen...

Are you sure you want a picture of it now??

Oddly, I was thinking that very thing.

made me think of Mike's comment once about food being art, "what is your masterpiece the next day?".
Cracked me right up it did.

Cabbage is underrated, at least in American restaurants. I like it, which must be why I order the cole slaw wherever I can. Peanut cole slaw is my favorite.

I don't make cole slaw, but I do like to put together stuffed cabbage - stuffed with whatever scraps and roadkill happen to be in the fridge at the moment. But it occurred to me that, prior to dumping a tomato sauce on top, the cabbage rolls kinda look alien. Alien brains, maybe.

That looks good mate.

You could make Croatian sarma (pronounce the a's like the u in up and roll the r).
Basically its meat rolled in cabbage but the cabbage needs to be pickled first.
Meat is usually beef&pork mince with some herbs and rice added with some smoked bacon.
It looks almost the same other than it being sour cabbage.

I don't much care for sour cabbage at all though. The smell just gets to me.

FZR1KG wrote:That looks good mate.

You could make Croatian sarma (pronounce the a's like the u in up and roll the r).
Basically its meat rolled in cabbage but the cabbage needs to be pickled first.
Meat is usually beef&pork mince with some herbs and rice added with some smoked bacon.
It looks almost the same other than it being sour cabbage.

I don't much care for sour cabbage at all though. The smell just gets to me.

How do you feel about Kimchi?

You could make it without pickling the cabbage. Or soften the cabbage in a different marinade. Maybe a vinagrette?

geonuc wrote:But it occurred to me that, prior to dumping a tomato sauce on top, the cabbage rolls kinda look alien. Alien brains, maybe.

Alien eggs... and THEY ARE ABOUT TO HATCH!

I love cabbage rolls. Had some really good sauerkraut balls the other day (at a party).

FZR1KG wrote:That looks good mate.

You could make Croatian sarma (pronounce the a's like the u in up and roll the r).
Basically its meat rolled in cabbage but the cabbage needs to be pickled first.
Meat is usually beef&pork mince with some herbs and rice added with some smoked bacon.
It looks almost the same other than it being sour cabbage.

I don't much care for sour cabbage at all though. The smell just gets to me.

If you don't "pickle" the cabbage... you have grumpke... Polish stuffed cabbage... The Poles are just cool like that...

Swift wrote:Had some really good sauerkraut balls the other day (at a party).

Is that something like Rocky Mountain Oysters?

The big astro club get together was this weekend. Main course was some pulled pork, courtesy of the event chairman's brother.
It had been rubbed, slowly lightly smoked, and slowly cooked. There were two sauces available, spicy and mild.
I tried the "dry" (as in, in its own juices, no sauce) and with a touch of mild sauce.
Couldn't make up my mind. They were both absolutely delicious.
Gotta see if I can get the recipe (including both the rub and cooking directions) for here.
My exposure to pulled pork (aka bbq) has to this point been slathered with/cooked in a vinegary tomatoey sauce.
Not complaining, mind you (I'm salivating as I write this), but this stuff was different from what I've had before,
and was a real eye and mouth opener.
Goooooooooooooooooood? Lemme tellya, bubba...

I actually like cabbage, raw or cooked.
I just had my fill of eating what I call rotten cabbage that my parents loved to make.
They would do it in big barrels, add salt and water, nothing more.
Then it would sit in the closed barrel while it basically rotted.

Sounds good eh?
Smells so disgusting that i left the house every time my father would go get another head from the barrel.
YUK.

I got myself some of this, well, because I got a big laugh out of it!

Pic

Roast beast. A sirloin tip, I think. I know little about cow cuts.

Roasted it in a dutch oven for a few hours, along with some carrots and parsnips added later (I actually took them out of the oven after taking the first photo - they would have been cremated). Shredded the cow a bit, added it to wide noodles and served with broccoli blanched in water with sesame oil.

I gotta learn how to do food photography. My outdoor photos are pretty good, if I don't say so myself, but food kicks my ass. For one thing, I have to remember to put the camera on aperture priority. I keep getting narrow depth of field shots. Anyway, this is what I'm eating tonight.



DSC01956 by geonuc, on Flickr


DSC01958 by geonuc, on Flickr


DSC01969 by geonuc, on Flickr

Looks delicious.
For the record, I like narrow DOF for food photography.
High apertures make everything in focus but then there is no depth to the flavours so to speak

There are also tricks in taking pictures, pretty sure you know but I'll point it out anyway.
The food doesn't have to be eaten after a photo shoot, so they enhance it by sprays of water/oil etc.

Makes it hard to compete when us normal folks eat the food afterwards.

FZR1KG wrote:Looks delicious.
For the record, I like narrow DOF for food photography.
High apertures make everything in focus but then there is no depth to the flavours so to speak

There are also tricks in taking pictures, pretty sure you know but I'll point it out anyway.
The food doesn't have to be eaten after a photo shoot, so they enhance it by sprays of water/oil etc.

Makes it hard to compete when us normal folks eat the food afterwards.

Yeah, I know all about professional food photography, but I know foodies who post photos of their creations and theirs always look better than mine. Jokergirl over at BAUT/CQ, for example (she has a foodie blog). Or this person, who is a friend of a friend:

http://www.runningwithtweezers.com/