Cooked and photographed in your home kitchen ...

AnnieMacD wrote in post #17972997
Sourdough breads from today.

Gallery photo:
posted by AnnieMacD originally in forum: Flash and Studio Lighting

my favorite of all of the breads...

Annie, I looked at your flicker and I am in awe! You simply rock!
My sourdough is only 8 years old and I haven't bought commercially made bread in the last 8 years. My family will not touch it. I don't blame them at all. My kids have moved out and they both cook from scratch every night which makes me a very proud mother.
BTW I love Peter's recipes but in the meantime I have tweaked his recipes and they are now entirely my own. Some by pure mistakes which turned out to be the best

Do they (ahem) taste like chicken?

Thanks for sharing!

DanangMonkey wrote in post #17974121
Pic 3 BBQ

Pic 4 done

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Your cat, in photo number one, seems to be keeping a very close eye on you

Just curious, but exactly how much of the chicken foot is actually eaten and what other food would you compare it too? Also, what did you season them with? Thanks!

Chickens feet very popular here in Hong Kong too, but served steamed, usually in black bean sauce or similar (often in the AM as Dim Sum). The flesh turns a bit like jelly and you suck it all and then spit out the bones. I actually had them for the first time back home in the UK before I moved to HK.

Lupo-Lobo wrote in post #17974370
Your cat, in photo number one, seems to be keeping a very close eye on you

Just curious, but exactly how much of the chicken foot is actually eaten and what other food would you compare it too? Also, what did you season them with? Thanks!

As Dan said you nibble everything to the bone for enjoyment of the flavor and texture. There really is no meat at all, the tendons and skin are the target for the teeth and the taste buds. The Vietnamese BBQ version tend to be more palatable to Westerners vs. the Chinese steamed versioned that Dan mentioned.

Seasoning: the exact ingredients and the amounts are tough to define; the Vietnamese (as do many Asians) rarely use a set recipe, everything is seasoned to taste.

- The primary liquid added is Nước mắm, which is a fish sauce. This adds a unique Viet flavor and provides the saltiness. I also use Oyster sauce, but that's my own invention. I add some dark soy sauce to add some color, and Hoisan sauce can be used for a thicker glaze.

The amount of Nước mắm added is by choice, Vietnamese don't prefer things very salty while Westerners are usually the opposite. My wife doesn't like frequenting Asian restaurants that cater to Westerners, they often boost the flavor with salt and lots of MSG well beyond the threshold of the Viet palette. --- By the way, if you go to a Chinese buffet and the sign says "No MSG" the jokes on you. 100Kg bags of MSG are frequently delivered to Chinese buffet restaurants in the US, that's how the flavor "punch" is maintained as the food sits in the buffet bins for hours.

- Dry Spices: I'm lazy and use a pre-made packet of spices. You should be able to find the small packets in the spice section of any Asian food store (or for Dan the supermarket). You can use anything marked as chicken or even pork BBQ. Chinese or Korean BBQ Spice packets will work if you cant find the Vietnamese variety. If you want to make your own the actual ingredients are Garlic Powder, Paprika, Potato Starch, Sugar, and a touch of salt.


Just can't stand the thought of chicken feet or the traditional SE Asian flavor?? Here is a Westernized version from Emeril using wings:

http://www.foodnetwork​.com …chicken-wings-recipe.html


----- The cat is keeping a close watch to ensure that he will not become the main entrée..

Dan Marchant wrote in post #17974488
Chickens feet very popular here in Hong Kong too, but served steamed, usually in black bean sauce or similar (often in the AM as Dim Sum). The flesh turns a bit like jelly and you suck it all and then spit out the bones. I actually had them for the first time back home in the UK before I moved to HK.

Dim Sum and steamed chicken feet have become more popular in Da Nang lately with the huge influx of Chinese tourists. Da Nang is trying to compete with Macau by building casinos and hotels that cater to the Chinese.

Thank you both. Very informative and appreciated.

Honey mustard glazed corned beef

This is corned beef and vegatables. From the slow cooker, the corned beef was given a honey mustard glaze and then grilled to create a crust.

IMAGE LINK: https://flic.kr/p/GqSS​WC

Lemon pai

IMAGE LINK: https://flic.kr/p/BVaF​EW

IMAGE LINK: https://flic.kr/p/CBhT​Jx

Looks delicious but I think your WB is off; there is too much magenta because the sugar should be really nice and white and I would bump up the exposure a tad to make the shadows lighter

Thanks for the advise! May be I'll try to process the pics later (those are camera jpgs)

A Flank Steak Sandwich with Couscous and a green salad.

My first attempt at cooking brisket. I had put it on the rack shortly before I took this shot. Hopefully, time, temps and smoke will work in my favor but only time will tell in the end.

Hopefully, I"ll be able to upload an after shot that is mouth watering.

IMAGE LINK: https://flic.kr/p/H4X9​jf

IMAGE LINK: https://flic.kr/p/H85K​G6

Oooohh - fun thread. Both of these were taken with a TS-E 90

Here's a pie by me -

IMAGE LINK: https://flic.kr/p/pMiV​nD

IMAGE LINK: https://flic.kr/p/mPPJ​LP