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This is to dump quick pictures, descriptions and discuss you dinners... You know what to do! Show the skills, the considerations and the failed experiments that you made - get feedback, get mad props. 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! * You cannot, ever, claim that your camera cannot capture red - ever... * Salsa chicken is not a thing that exists, and shall be trolled into the ground if it should ever appear * You are not, ever, allowed to post pictures of chicken and cheese in the same frame (if it is in sandwich form) * A hamburger is not a sandwich * You cannot post pictures of food that are based off onion soup mix * You are not allowed to mention onion soup mix * You are allowed to give all the constructive criticism that you want to give, but be prepared to be challenged * You can ask any question you want (except about onion soup mix or salsa chicken or chicken cheese sandwiches) * Pictures are a plus, but not a must, however, do not expect people to think that you're awesome without the picture * The opposite of a cactus is two lines of coke and a glass of milk * Quick and dirty with crappy cell phone pictures are ok * Nicely lit pictures are ok too * Be ready to answer questions - because people will want to copy you * 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 the cactus subclause.. Now dazzle me! Happy Hat fucked around with this message at 11:54 on Jan 15, 2017 |
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Jan 15, 2017 11:48
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| # ¿ May 1, 2024 00:26 |
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Last nights dinner... Salmon
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Jan 15, 2017 11:48
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paraquat posted:wow, could you elaborate a bit on the sauce/seasoning and the way you made the sesame seeds stick? Photo taken with a phone, but thanks  Basically - for the glacing of the salmon... Sweet chili sauce, a goodish knob of ginger, 3 cloves of garlic, soy sauce, oil. Mince the garlic - and let it simmer in the oil - mince ginger, add with soy and sweet chili sauce - marinade fish in sauce for a while. Quickly (on a hot pan with oil), sear the upper side of the fish, remove and turn in marinade again. Dip sides in sesame seeds - into oven for 5-10 minutes - add some of the marinade over the top when halfway through. Done..
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Jan 15, 2017 16:40
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therattle posted:I made a version of Sicilian caponata and served it with polenta that I made in the oven (as it's much easier than doing it on the stovetop). I am too lazy to take pictures; it wasn't very photogenic as a dish anyway, but tasted good. I love the sweet-sharp agrodolce of caponata. Can you make a non-vegetarian caponata?
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Jan 15, 2017 21:26
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Jose posted:any idea what i ask a butcher for in the UK if i want tritip? tri-tip's UPC number is 1429 and tri-tip's IMPS/NAMP code is 185C. Just ask for the tip of the rump?
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Jan 15, 2017 21:31
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| # ¿ May 1, 2024 00:26 |
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This thread is still alive... indeed.. Also - after perusing it I enjoyed seeing that everybody are adhering to the cactus rule (it is the most important one after all). Happy Hat fucked around with this message at 20:35 on Nov 28, 2019 |
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Nov 28, 2019 18:56
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