Post Your Food Photography

Agreed, people were waiting to eat so I had to take a quick shot and put the camera down. Should have gone with a smaller aperture.

I wish that metal skewer wasn't there and the front fillet was more in focus. Yummy dinner BTW. I made linguine clams first time and wanted to take some shots, but ate it first.

Well, here it is, our Moroccan feast, completely made from scratch. While the roast was in the oven I managed to drag out one of my background boards that I used to use while writing a food blog...no longer.
So here it is.
From top clockwise: Balela, green and black Moroccan olives, dolmas (not really Moroccan, but what the heck) pita bread, preserved lemons (don't eat them like that, I use them in that chicken tagine in the center, cucumber and mint yogurt dip, baba ganoush.


Second image is the pork tenderloin roast Moroccan style.

And a jar of Moroccan preserved lemons...naturally home made.

itsallart wrote in post #18781298
And a jar of Moroccan preserved lemons...naturally home made.

Interesting, looks yummy.
What does one use them for?
Eat, Whole?

avondale87 wrote in post #18781323
Interesting, looks yummy.
What does one use them for?
Eat, Whole?

They go into that chicken dish with lemons and olives; it's a flagship dish of Morocco. They lend the dish an incredible tangy but not overpowering flavor.
Here is one recipe, mine is a little different. Commercially made preserved lemons don't even come close.
https://www.foodnetwor​k.com …rved-lemon-recipe-1953250
and a recipe for the lemons
https://www.foodnetwor​k.com …ved-lemons-recipe-1955868

and here is my recipe http://forksncanvas.bl​ogspot.com …lemonsshort-and-long.html

itsallart wrote in post #18781328
They go into that chicken dish with lemons and olives; it's a flagship dish of Morocco. They lend the dish an incredible tangy but not overpowering flavor.
Here is one recipe, mine is a little different. Commercially made preserved lemons don't even come close.
https://www.foodnetwor​k.com …rved-lemon-recipe-1953250
and a recipe for the lemons
https://www.foodnetwor​k.com …ved-lemons-recipe-1955868

and here is my recipe http://forksncanvas.bl​ogspot.com …lemonsshort-and-long.html

Thanks
They sound very delicious.
A blend of ingredients that sits well with my taste buds.
Lemons are such versatile and tasty fruit.

avondale87 wrote in post #18781345
Thanks
They sound very delicious.
A blend of ingredients that sits well with my taste buds.
Lemons are such versatile and tasty fruit.

Richard, the dish is the most fragrant and exquisite I have ever tasted. I could live on it.

Give it a shot one day. I usually triple the marinade ingredients and when frying the chicken i don't remove the marinade at all. I never rinse the lemons or remove the pulp either. The dish is best the next day when the flavors have thoroughly penetrated the meat.

If you ever need any tips or have questions, please PM me and i'll be happy to respond
Happy New Year to you and yours

itsallart wrote in post #18781351
Richards, the dish is the most fragrant and exquisite I have ever tasted. I could live on it.

Give it a shot one day. I usually triple the marinade ingredients and when frying the chicken i don't remove the marinade at all. I never rinse the lemons or remove the pulp either. The dish is best the next day when the flavors have thoroughly penetrated the meat.

If you ever need any tips or have questions, please PM me and i'll be happy to respond
Happy New Year to you and yours

I bet you haven't tried real Indian lemon pickles. They are variations of the preserved lemons but with mustard oil, both sweet and sour types. And yes long method, no short cuts. Growing up grandpa and my aunt used to make amazing pickles. I like how when you read and try different cuisines you see they all so related. I was reading about Turkish desserts book while having coffee at work and was surprised how so many of those we had as a kid in northern India. Going to make these preserved lemons today (short method). Happy New Yr to you and everyone else.

bobbyz wrote in post #18781550
I bet you haven't tried real Indian lemon pickles. They are variations of the preserved lemons but with mustard oil, both sweet and sour types. And yes long method, no short cuts. Growing up grandpa and my aunt used to make amazing pickles. I like how when you read and try different cuisines you see they all so related. I was reading about Turkish desserts book while having coffee at work and was surprised how so many of those we had as a kid in northern India. Going to make these preserved lemons today (short method). Happy New Yr to you and everyone else.

Well, you've lost your bet. I make them and have and posted a pic of my home made ones in another thread but here they are, though the shots are lousy...cellphone
happy New Year.

Image hosted by forum (953131) © itsallart THIS IS A LOW QUALITY PREVIEW. Please log in to see the good quality stuff.

Very nice!! I have a lot of good memories from my stay in Morocco back in 1985

Happy New Year Renata and to all members!!

This is from the NoMad Restaurant here in Vegas, full set can be seen here

https://photography-on-the.net …/showthread.php​?t=1503565

IMAGE LINK: https://flic.kr/p/2cS5​s2y

Taco night any Casa Wilson...