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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes
Thread started 29 Jan 2015 (Thursday) 07:53
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Cooked and photographed in your home kitchen ...

 
navydoc
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Jan 02, 2017 21:43 |  #421

itsallart wrote in post #18231322 (external link)
Another dish, my mandatory beef Wellington individually wrapped on a bed of spinach, caramelized onions, blue cheese and herbed portabella mushrooms, served with baby potatoes roasted with rosemary, butternut squash with cumin and bacon and green beans with golden bread crumbs in butter. A side salad to go with it.
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forum: Food Photography & Visual Recipes

This looks especially good Renata.


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Conradebner
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Jan 02, 2017 22:52 |  #422

My dad's pralines, I only make them at Christmas!

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itsallart
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Jan 02, 2017 23:01 as a reply to navydoc's post |  #423

Thank you Gene. I know the light is dreadful but I never have time to style or light my food properly: my family just goes at it :)


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Lupo-Lobo
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Jan 03, 2017 00:27 as a reply to post 18231322 |  #424

Looks beautiful Renata ... and as usual, I am now hungry.


Lupo

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F2Bthere
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Jan 03, 2017 00:52 |  #425

Apple Rose:

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itsallart
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Jan 03, 2017 13:12 as a reply to Lupo-Lobo's post |  #426

Thank you Lupo :)
Come over for dinner one night, please.


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navydoc
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Post has been edited 10 months ago by navydoc.
Jan 04, 2017 18:42 |  #427

Leftovers...

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[IMAGE'S LINK: https://flic.kr/p/QmjM​bS] (external link)Leftovers (external link) by Gene (external link), on Flickr

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ajaxthe2nd
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Post has been last edited 10 months ago by ajaxthe2nd. 2 edits done in total.
Jan 05, 2017 14:08 |  #428

the 135mm f2 plus a new grill for Christmas equals some pictures of grilling.

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saea501
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Post has been edited 10 months ago by saea501.
Jan 06, 2017 07:19 as a reply to ajaxthe2nd's post |  #429

Now see.........I like you already. ^

Because you know how to put cheese on a burger. No little thin girlie slice....you put a HUNK on there and melt it over. You're ok.


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Left ­ Handed ­ Brisket
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Jan 08, 2017 11:16 |  #430

Left Handed Brisket wrote in post #17890130 (external link)
Just something i made up and have worked on over the years.

I always cut sweet potato in thin slices across the "grain" when i serve it, keeps it from being stringy. Had leftover in the fridge and took a whisk to it to beat it up a little more.

Then I whisked 4 eggs separately (aim for equal parts cooked leftover sweet potato and egg) and added the the mashed sweet potato to the egg, added some maple syrup, guessing a scant quarter cup, and a 1-2 of tablespoons of vegetable oil. Then sifted/whisked in some AP Baking flour until it was thick, again maybe a quarter cup, i just go by consistency.

Into a not-too-hot buttered cast iron skillet, devour. :D

just made these again today. OMG they are good. This time I made them a little different and they were even better.

more like 60 percent Sweet Potato, 40 egg, but i added some almond milk to thin it since I was out of maple syrup ... added some regular sugar instead. They are so light and fluffy like little sweet potato souffles, lol.

anyway, i'm working on portioning out a 8 pound pork loin and doing some various things to it before vacuum sealing them and putting them in the freezer. Will have some pics for you guys later today, hopefully.

as always, lots of great looking food in here, cheers.


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djr01974
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Post has been edited 10 months ago by djr01974.
Jan 08, 2017 12:46 |  #431

Doing a tri tip on the treager today I will post some pictures later tonight.




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djr01974
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Jan 08, 2017 21:48 |  #432

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ajaxthe2nd
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Jan 08, 2017 22:23 as a reply to saea501's post |  #433

A cheeseburger isn't a cheeseburger without a huge hunk of cheese! :)


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ajaxthe2nd
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Jan 08, 2017 22:25 |  #434

And tonight's masterpiece. Shish Kabobs! I sure am digging this grilling thing as well as the 135mm F2 both of which came for Christmas :)

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ajaxthe2nd
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Jan 09, 2017 20:14 |  #435

Tonight the grill got a break and the stove got abused. lol!

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Cooked and photographed in your home kitchen ...
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