Food Picture Thread (Please Add On)

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I won't lie, I have a food picture fetish. Seriously....ANYways, I would just love it if we shared pics of the meals we prepare. I will go first, just a simple break of the fast. It's just a big version of my profile pic, but I will keep this thread going with everything I create on the fires if I must! Bon Apetit!
 
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We have a photo gallery you can post your pictures. Look at the top of the page and you will see the link.
 
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The presentation isn't the best, and the pork could have been cut nicer, but I wasn't actually planning on taking a picture of it when I was done, and I was cooking at home, so...



This is pork two ways. On the left is a piece of pork that's been poached in apple cider and ginger. On the right is a piece of pork fried in butter. They both rest on fried Oyster mushrooms. In the middle is a row of sautéed potato squares, there are some caramelized apple on the plate, and the sauce is a beurre blanc made from white wine vinegar and apple cider.

Unfortunately I do not have a picture of the mache, apple and fennel salad I served with it.
 
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I shipped in some Pastrami from the Carnegie Deli in New York. This is a picture of the melt in your mouth grilled pastrami on Rye.
 
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Some of the dishes I've been making at school lately:

Roasted rack of lamb with bouquet-garni potato purée, a brandy and mushroom sauce and a blackberry coulis: http://img145.imageshack.us/img145/2692/lamm1.jpg

The same rack of lamb with the same sauce, roasted new potatoes, a drizzle of aged balsamic, truffled breadcrumbs and a radish salad: http://img149.imageshack.us/img149/1343/lamm2.jpg

White wine braised pollock with roasted new potatoes and a lemon-butter sauce: http://img408.imageshack.us/img408/8985/sejy.jpg

An asian-inspired soup. I made a stock from seaweed, dried mushrooms and galangal. A second stock was built from that, with the addition of ginger, chili and fish sauce. I made a "risotto" with arborio rice and the first stock, making sure that it was overcooked. I spread the rice out in a hotel pan and let it cool in the blast chiller. Then I pressed the rice into cakes in ring molds. These cakes were dried in the oven for about ten minutes and set aside to cool again. They were then dredged in egg and panko breadcrumbs and fried.

The rice cake was placed in the middle of the plate, and I mixed the second stock with coconut milk, poured it into the plate and added thinly sliced red peppers, seaweed and tempura fried shrimp: http://img821.imageshack.us/img821/7682/asiatisksoppa.jpg

A sort of deconstructed Carbonara (and yes, I know a Carbonara shouldn't have cream in it, but I added it anyway). I made fresh pasta and filled it with frozen egg yolks. They were cooked and served on top of fried bacon and a very peppery Mournay sauce to get the real Carbonara taste. When you cut the ravioli open the yolk runs out and gets mixed with the sauce. http://img716.imageshack.us/img716/5639/ravioli2.jpg

A burger of ground moose and pork for extra fat content, glazed with a spicy chili glaze, served with couscous, a blackberry coulis, a mint-yoghurt sauce, and a jalapeno-cilantro oil: http://img532.imageshack.us/img532/803/lgbiff.jpg
 
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My wife made a proscuitto, pear & camembert salad for me the other day =).
 
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Hello, my first post. Just joined.

I solved the problem of making bacon wraped scallops, that is, making the bacon crispy without overcooking the scallop.

dcarch

 
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This thread reminds me... where is RPMurphy?
Yes, indeed.  He enjoyed taking photos of food.

As for me, I have been slacking and haven't added any new recipes or pics to any of my websites.  But just for the sake of this thread here's a picture from a while back related to a thread on poaching only egg yolks without the whites.  A slightly different take on steak and eggs, and the wine in the tumbler instead of stemware was related to another thread involving RPM.



mjb.
 
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Banoffe cheesecake (poor quality from a cellphone)



Tomato consomme with spring vegetables (amuse bouche)

 
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Hello, my first post. Just joined.

I solved the problem of making bacon wrapped scallops, that is, making the bacon crispy without overcooking the scallop.

dcarch
   Welcome dcarch!  Great pictures...the scallops look wonderful.

  I had previously had a bacon wrapped scallop and crab Motoyaki that was fantastic.  I've tried to recreate the dish without success.  I'm sure I can improve with some practice...but your scallops look soo good, I have to ask if you would be willing to share the recipe or technique used. 

  If you don't wish to share...not a problem.  Thanks for sharing the pictures.

  dan
 
 
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   Welcome dcarch!  Great pictures...the scallops look wonderful.

  I had previously had a bacon wrapped scallop and crab Motoyaki that was fantastic.  I've tried to recreate the dish without success.  I'm sure I can improve with some practice...but your scallops look soo good, I have to ask if you would be willing to share the recipe or technique used. 

  If you don't wish to share...not a problem.  Thanks for sharing the pictures.

  dan
 
Hi Dan,

I would love to share. I don't want to go off topic here. Give me directions where else I should post my techniques.

dcarch 
 
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check out this website...

 http://www.foodporndaily.com

dcarch, I'm new too but I doubt anyone would care if you spent one post on your technique. I've thought about doing something similar to serve bacon "wrapped" spinach.  My plan is to wrap the bacon around the desired size cookie cutter, and set the next size larger around the outside of the bacon.  Pop in the oven till done.
 
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   Hi dcarch.  That's certainly very kind of you. You can create a new post in the recipe forum.  When you navigate to the forum look for some small print (above the forum header) that reads..."new thread", click on it.  I think you'll like this place after you get used to navigating the site.  

  Welcome Texancook!

I  made a couple of muffuletta sandwhiches at work the other day. I made it generally traditional except I used half mild capicola and half hot. The olive salad was homemade and so was the bread. I still say...a muffuletta starts and ends with the bread. Not too much air, dense yet not too tight and a present crust without being too hard.

The sandwich was served with a couple of melrose peppers on the side and some homemade gumbo using Jacob's andouille.  YUM!

(I should have gotten a picture with the muffuletta cut...next time 
 )
 
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