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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes 
Thread started 08 Nov 2008 (Saturday) 12:51
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amairphoto
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Dec 29, 2018 23:42 |  #5521

LoneRider wrote in post #18780603 (external link)
Quick shot of tonight’s dinner. Bacon wrapped filet with loaded mashed taters and gravy


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This would have been way better if the front steak was in focus.


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LoneRider
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Dec 30, 2018 00:34 as a reply to  @ amairphoto's post |  #5522

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.


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bobbyz
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Dec 30, 2018 09:30 as a reply to  @ post 18780603 |  #5523

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.


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itsallart
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Dec 30, 2018 22:02 |  #5524

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.


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itsallart
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Dec 30, 2018 22:03 |  #5525

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


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avondale87
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Dec 30, 2018 22:21 |  #5526

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

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



Richard

  
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itsallart
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Post edited 4 months ago by itsallart. (3 edits in all)
     
Dec 30, 2018 22:28 |  #5527

avondale87 wrote in post #18781323 (external link)
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 (external link)
and a recipe for the lemons
https://www.foodnetwor​k.com …ved-lemons-recipe-1955868 (external link)

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


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avondale87
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Dec 30, 2018 23:16 |  #5528

itsallart wrote in post #18781328 (external link)
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 (external link)
and a recipe for the lemons
https://www.foodnetwor​k.com …ved-lemons-recipe-1955868 (external link)

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

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



Richard

  
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itsallart
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Dec 30, 2018 23:32 |  #5529

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

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 :)


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bobbyz
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Post edited 4 months ago by bobbyz. (2 edits in all)
     
Dec 31, 2018 08:28 |  #5530

itsallart wrote in post #18781351 (external link)
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.


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itsallart
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Post edited 4 months ago by itsallart.
     
Dec 31, 2018 09:06 |  #5531

bobbyz wrote in post #18781550 (external link)
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.


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InPhoto
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Dec 31, 2018 10:07 |  #5532

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!!


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amairphoto
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Dec 31, 2018 19:06 |  #5533

IMAGE: https://farm8.staticflickr.com/7828/46496238502_f3745156a4_b.jpg
IMAGE LINK: https://flic.kr/p/2dQH​nNw  (external link) Sadelle's Bellagio-Fried Chicken (external link) by Anthony Mair (external link), on Flickr

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amairphoto
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Jan 02, 2019 21:10 |  #5534

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: https://farm5.staticflickr.com/4812/45855309794_855c9cae3b_b.jpg
IMAGE LINK: https://flic.kr/p/2cS5​s2y  (external link) Cavatelli pasta - Anthony Mair web (external link) by Anthony Mair (external link), on Flickr

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LoneRider
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Jan 02, 2019 21:49 |  #5535

Taco night any Casa Wilson...


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