Cooked and photographed in your home kitchen ...

Flank steak grilled medium rare and sliced thinly across the grain. Pierced with nuggets of garlic throughout along with fried new potatoes and chopped onions. Seasoned with Kosher salt and freshly ground black pepper. Not shown is a glass of Becks beer to accompany this dish.

No flash or any other kind of lighting used except light from the window to the left and fluorescent lighting overhead.

It was delicious! *slurp*

IMAGE LINK: https://flic.kr/p/2dEn​K9k

Nice watermark ™ Gene

joayne wrote in post #18823717
Nice watermark ™ Gene

Thanks, joayne. I probably should have given it a bit more burnt look.

Maybe something like this.

navydoc wrote in post #18823728
Thanks, joayne. I probably should have given it a bit more burnt look.

Maybe something like this.

Hosted photo: posted by navydoc in
./showthread.php?p=188​23728&i=i27768530
forum: Food Photography & Visual Recipes

You should have done that to the food as well.
, because we burn our food here in the south.
Actually, the watermark in the pic looks manufactured in the table. Works for me!

icopus wrote in post #18823738
You should have done that to the food as well.
, because we burn our food here in the south.
Actually, the watermark in the pic looks manufactured in the table. Works for me!

My mom was from Texas and she liked her steaks 'cremated'. That was painful to my dad who loved his steaks rare. Flank steak gets very tough if it's over cooked, and of course, it needs to be cut across the grain like brisket.

navydoc wrote in post #18823754
My mom was from Texas and she liked her steaks 'cremated'. That was painful to my dad who loved his steaks rare. Flank steak gets very tough if it's over cooked, and of course, it needs to be cut across the grain like brisket.

Ooooh! That would explain why I can't get good flanks. I was blaming them!
How 'bout tators? They could use some... uh... color as well -
---- NOT MY PICTURE and printed here without permission ----

icopus wrote in post #18824388
Ooooh! That would explain why I can't get good flanks. I was blaming them!
How 'bout tators? They could use some... uh... color as well -
---- NOT MY PICTURE and printed here without permission ----

If I had fried raw potatoes, I would have browned them more but these were new potatoes, already peeled, sliced and cooked and came in a can. So, I drained them and then added them to a skillet of hot oil and butter that I sauteed the chopped onions in. I think new potatoes taste better this way rather than fried 'til they are browned like raw potatoes are. The butter did give them a little color though.

First time I am hearing that potatoes do come in a can. I do know they came in a box for mashed potatoes.

bobbyz wrote in post #18824453
First time I am hearing that potatoes do come in a can. I do know they came in a box for mashed potatoes.

Really? I guess because I've been single for so many years, I'm more aware of food items that are simple to make and easy to store.

I generally get the Del Monte brand.

Here's a peek at a single shelf in my cupboard. You can see a can of new potatoes like I used with my flank steak. The sliced green olives I like to use on burgers and sandwiches instead of dill pickles for a change of pace. It's not as tart. The Mildessa Mild Wine Saurkraut I bought at George's German Market and is excellent. These cans are basically for one or two servings each.

navydoc wrote in post #18824796
Here's a peek at a single shelf in my cupboard. You can see a can of new potatoes like I used with my flank steak. The sliced green olives I like to use on burgers and sandwiches instead of dill pickles for a change of pace. It's not as tart. The Mildessa Mild Wine Saurkraut I bought at George's German Market and is excellent. These cans are basically for one or two servings each.

Hosted photo: posted by navydoc in
./showthread.php?p=188​24796&i=i199015127
forum: Food Photography & Visual Recipes

Those mashed potatoes are surprisingly not too bad.

navydoc wrote in post #18824436
If I had fried raw potatoes, I would have browned them more but these were new potatoes, already peeled, sliced and cooked and came in a can. So, I drained them and then added them to a skillet of hot oil and butter that I sauteed the chopped onions in. I think new potatoes taste better this way rather than fried 'til they are browned like raw potatoes are. The butter did give them a little color though.

bobbyz wrote in post #18824453
First time I am hearing that potatoes do come in a can. I do know they came in a box for mashed potatoes.

I didn't know that potatoes come in a can. And I kind of knew they come in a box but have never tried them and probably never will after reading the ingredients on the box.

My neighbor didn't know that you could make mashed potatoes from scratch. One day she showed up at my house while I was mashing potatoes and asked me with a surprised face: "what are you doing?"
I said "mashing potatoes, Marcia"
She said "don't they come in a box?"

I like canned potatoes but they definitely have a different texture and taste than raw potatoes. For something that's simple, quick, and easy to store, the canned potatoes work well for me.

I also like raw, sliced russet potatoes fried to a golden doneness and I prefer the skin left on. They go especially well with fried onions and bacon, especially while out camping. I love the smells.

If one expects the canned version to be the same, I'm afraid they will be disappointed.

navydoc wrote in post #18825076
I like canned potatoes but they definitely have a different texture and taste than raw potatoes. For something that's simple, quick, and easy to store, the canned potatoes work well for me.

I also like raw, sliced russet potatoes fried to a golden doneness and I prefer the skin left on. They go especially well with fried onions and bacon, especially while out camping. I love the smells.

If one expects the canned version to be the same, I'm afraid they will be disappointed.

Just out of curiosity I'm going to try the canned ones one day but if they have lost the texture and firmness as the canned green beans have...which BTW I can't bring myself to eat but a friend of mine knows nothing else but canned beans...then...well, we'll see

I bake hasselback potatoes or for a quick dinner I just cube them really small, perhaps 1/2" and fry them gently and OMG they're delicious and take only 10 minutes.

Best spuds are from a bonfire, not wrapped in anything, skin slightly charred...yum.

Food!! How did I not see this before. I have tons of food. First post.. Home made sushi.