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That's a very pretty picture. Also looks real good.
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Jan 27, 2017 02:55
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Those are not hotdogs.
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Feb 25, 2017 17:34
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Mexican and Korean fusion is amazing, I know Mexico has it I can only hope Korea does too.
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Apr 21, 2017 06:00
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 Pork tacos, with guacamole, salsa
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Jul 1, 2017 21:20
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Is that a Cuban I see there? How'd you do that pork?
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Jul 24, 2017 04:50
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blixa posted:That is indeed a cuban. Thank you. That looks fantastic by the way. As a Tampa native I'll say it's a shame there's no salami, gonna have to modify that recipe slightly.
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Jul 24, 2017 05:13
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That's good plating (though the mac and cheese seems a little over portioned), I would just say try taking photos from an angle. Experiment with the directions you take pictures from.
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Aug 16, 2017 03:43
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Black and white food looks hilariously unappetizing unless it's an ice cream sandwich
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Aug 19, 2017 00:54
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emotive posted:I enjoyed it very much. I spiced it with cumin seed, coriander and turmeric so it had a lot of falafel vibe to it. The recipe (here: https://www.bonappetit.com/story/cromlet-chickpea-omelet) describes it as kind of a cross between a crepe and an omelet, which describes it perfectly. Well everyone posts here to be told it looks fantastic. It looks fantastic.
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Feb 21, 2018 05:58
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poop dood posted:Next time you make tacos, try toasting your tortillas. Heat up a dry nonstick pan to medium heat and toast them one or two at a time til black spots just start to form. Much better texture and flavor. When I saw those tacos I knew something looked wrong and this is it. Just tossing them in a pan will do wonders for your tortillas.
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Mar 9, 2018 04:10
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Guys a dry nonstick pan works fine. Give it about 30 seconds on medium high and you’ll have some nice toasting.
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Mar 9, 2018 23:47
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TheQuietWilds posted:First time poster ITT Well don’t make yourself scarce, would eat that, it looks great.
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Mar 16, 2018 01:07
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Those all look great, especially the mussels and pasta. The plating is also great, really appreciate the nice photography.
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Apr 24, 2018 22:59
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Troll posted:That roasted kale / beet salad looks awesome. You made your own Cuban bread AND it looks like there’s some salami in there? 😍
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Jun 17, 2018 23:42
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Troll posted:Baking bread is pretty fun, so I like to come up with excuses to do it. The North-West doesn't have a whole lot of options for this kind of sandwich, heh. It’s authentic to it’s home town, Tampa. Miami and Tampa have a long running feud over whether it includes salami and who invented it, with Miami lacking the Italian influence of late 19th century Tampa cigar manufacturing and their Cuban being more of an import from Cuba (via immigrants who would go back and forth between Tampa and Cuba). Unrelated, I made carnitas. 
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Jun 18, 2018 01:35
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poop dood posted:TOAST YOUR TORTILLAS I hit em in a dry pan on high but I have an electric stove so that’s as good as it’s gonna get unless I start running a lighter under them.
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Jun 18, 2018 12:49
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To get back at you all for calling out my undertoasted tortillas enjoy looking at more carnitas 
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Jun 18, 2018 22:59
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BrianBoitano posted:
This looks good but is that a giant avocado or a tiny portion of pozole?
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Aug 16, 2018 12:17
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Are you in Mexico? A lot of those ingredients seem like they’d be hard to source in the US. Is that Oaxacan chicatana powder?
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Sep 4, 2018 23:33
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I don’t like the photo quality (just add more light!), but the plating is just fine. Better than anything I ever post in here.
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Sep 9, 2018 00:14
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yung lambic posted:You’re a gigantic douchebag... I followed the Rick Bayless recipe on a Sunday, pulled it apart, then saved the rendered pork fat. Weeknights I just had to toss some pork fat in a frying pan until it warmed up, then fry up the pork until it was warmed through and crisp. Even better of both worlds.
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Nov 2, 2018 21:50
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camoseven posted:Your link doesn't work, but also how do you save fat? Can you just put it in the fridge? I hear about this all the time, saving bacon fat and stuff, but I don't know how. We pour ours into a glass jar and toss it when it's full which seems like a waste if I can use it for cooking without getting sick. http://www.rickbayless.com/recipe/slow-roasted-pork-carnitas/ You end up with a bunch of fat in the pan. I used a foil pan so I just let it cool to not scalding, drained it into Tupperware by crimping an edge, and tossed it in the fridge. It solidifies into pork lard and you just scoop some out and toss it in the pan.
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Nov 2, 2018 22:09
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Casu Marzu posted:
You finish those in the broiler? I’m usually a summer hot dog man but those are looking good.
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Feb 21, 2019 01:50
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BrianBoitano posted:Yesterday's: Bloodfart McCoy posted:Very quick and easy dinner here. Took longer for the pot to boil than to get the veggies ready. drat, these look like they taste good, and also look good. These are both good photography. Y’all do those on your phones?
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Feb 28, 2019 02:37
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toplitzin posted:Also made 2lbs of Gravlax Triple citrus cure?
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Apr 8, 2019 23:07
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BrianBoitano posted:Austin-style non-dairy creamy jalapeño: How do you get this creamy (looking)? There’s a restaurant near me that does something similar (one jalapeño like this, and a spicier chili de arbol).
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Jul 7, 2019 17:05
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His Divine Shadow posted:Made a sandwich, I got the recipe from the good eats sandwich episode, I really like this sandwich. This looks very nice, is that the pan bagnat here: https://www.foodnetwork.com/recipes/alton-brown/pan-bagnat-recipe-1943313
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Oct 26, 2019 14:14
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atothesquiz posted:Dinner was steak and asparagus. I’m sorry is that a hamburger bun with your wife’s face on it? E: or some man?
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Mar 29, 2020 16:42
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Holy poo poo lmao
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Mar 29, 2020 18:07
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been obsessed with making pizza and I thinking I’m getting good. used little chunks of fresh mozzarella as a change of pace from low moisture and it turned out p good.
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Apr 19, 2020 17:50
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silvergoose posted:
Is that peas and beef with I assume a spice mixture?
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Apr 19, 2020 23:13
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 Bought a basil plant so pizza party
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Apr 22, 2020 01:19
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large hands posted:I'd eat the hell out of some Detroit pizza, never had the chance to try it holy poo poo that bread
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Apr 27, 2020 23:03
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large hands posted:xpost from the pizza thread: Motherfuck. What kind of oven you use?
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May 20, 2020 22:20
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droll posted:No one commented on this I think because it's not clear what it is. This is some kind of sandwich? That appears to be a very delicious looking smash burger on a homemade roll
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Jun 10, 2020 22:27
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  Made some ribs for the 4th. Left is gochujang bbq sauce, right is regular bbq sauce. Gochujang was surprisingly popular. Just mixed some gochujang and bbq sauce and it was spicy as poo poo but really good.
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Jul 6, 2020 23:47
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TontoCorazon posted:WTF It’s not fair of him to go to a restaurant and take pics Seriously that’s incredible looking.
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Jul 10, 2020 00:00
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Tiggum posted:Why is there a whole, unshelled egg? I’m hoping that’s a shelled egg that’s been marinated in soy sauce and mirin
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Jul 12, 2020 13:58
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My friend made a joke about dumping a can of chili on a pizza I made so I wanted to show him up    Surprisingly delicious to be honest, just needed a squeeze of lime juice.
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Jul 18, 2020 01:02
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Bloodfart McCoy posted:Got one last meal out of that pork shoulder. Now it is only a memory oh my
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Jul 20, 2020 23:30
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