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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 ...

 
ra40
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Sep 15, 2020 16:30 |  #1126

Apple cake from one of mom's church recipes circa 1950's. This one specs a 13x9" pan so they are almost like brownie bite sizes. Combo of pink lady and Fuji apples. I was mentioning to her that a splash of a spiced rum might be a future variation. Cream cheese topped with an apple-cinnamon infused spice.

She commented the flash almost induced seizures accompanied by temporary blindness..."you're bothering me!!!"  :p


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Itsed65
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Sep 17, 2020 19:39 |  #1127

Slow cooked pulled pork

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Don ­ Kondra
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Sep 19, 2020 11:09 |  #1128

Focaccia Bread, hard to pronounce but easy to make :)


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Cheers, Don

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bobbyz
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Oct 04, 2020 13:15 |  #1129

Reposts from Sony thread.

Wife's cookies

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My lunch on Friday.
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Dinner of blackened cat fish
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I need to figure out a way to incorporate cutlery. I keep getting too many unwanted reflections. I have heard to use matte finish, what else besides that? Any help is much appreciated.

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navydoc
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Nov 24, 2020 11:57 |  #1130

Last night I made beef tacos for dinner and they were scrumptious with just ground beef, chopped onions, shredded cheese, and lettuce. The shells are storebought pre-folded but this saves me from cooking them in oil and folding them myself. Taco seasoning and sauce were used as well.

Shot using my ZV-1.


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ThreeHounds
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Nov 24, 2020 12:53 as a reply to  @ navydoc's post |  #1131

Looks deliscious...
Is the generous, overflowing portion of beef obscuring your watermark?


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navydoc
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Nov 24, 2020 15:31 |  #1132

ThreeHounds wrote in post #19156973 (external link)
Looks deliscious...
Is the generous, overflowing portion of beef obscuring your watermark?

Darn, I knew I was forgetting something. :lol:


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OhLook
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Nov 24, 2020 17:24 |  #1133

navydoc wrote in post #19157047 (external link)
Darn, I knew I was forgetting something. :lol:

Besides tomatoes?


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navydoc
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Nov 24, 2020 17:58 |  #1134

OhLook wrote in post #19157083 (external link)
Besides tomatoes?

I know they look pretty but I don't eat raw tomatoes because of the acids. They don't go well with my acid reflux I'm afraid. No avocado either, I just don't care for them.


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Nov 24, 2020 22:08 as a reply to  @ navydoc's post |  #1135

Your watermark has become like Al Hirschfeld's "Nina" to me, sometimes it's the 1st thing I look for when I see you post... :lol:


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Nov 25, 2020 00:17 |  #1136

ThreeHounds wrote in post #19157170 (external link)
Your watermark has become like Al Hirschfeld's "Nina" to me, sometimes it's the 1st thing I look for when I see you post... :lol:

Unfortunately, I failed to save a larger version of the composited images above but if you now take another look at it, you'll see my signature nestled amongst the lettuce on the plate. ;-)a


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Itsed65
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Nov 28, 2020 13:06 |  #1137

Pandemic Thanksgiving for Two. Turkey and gravy, stuffing, cranberry sauce, green bean casserole, and corn casserole (with Cast Winery Blanc de Noirs).

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bobbyz
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Nov 28, 2020 21:00 |  #1138

Itsed65 wrote in post #19158889 (external link)
Pandemic Thanksgiving for Two. Turkey and gravy, stuffing, cranberry sauce, green bean casserole, and corn casserole (with Cast Winery Blanc de Noirs).
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Thanksgiving 2020 (Pandemic Edition) (external link) by lennycarl08 (external link), on Flickr

This yr I just cooked up some Chinese food. Was going to take some shots but no pretty plates and everyone wanted to just dig in.


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id10t
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Dec 05, 2020 02:31 |  #1139

This is a quick snapshot of a family soup recipe that is made once a year on Thanksgiving. It's from small village in Italy where my mothers side of the family is from. We call it Gigidee soup, but we have no idea how it's supposed to be spelled, which is probably why I haven't found another Italian that has heard of it or had it. It's made in 2 parts the week before and put together on Thanksgiving which is why it's only made once a year and it is also usually made for 20-25 people. You start with chicken soup made from a foul and then remove everything so only the broth is left. The Gigidee's are dough rolled and cut to the size of your baby finger tip then fried. The meatballs are also made in advance and frozen. On Thanksgiving the Gigidee's and meatballs are placed in a large pot and about 6-8 eggs are scrambled and poured in the pot and all stirred up to coat everything, then a cup or two of Romano cheese is added and stirred again. After heating the soup stock to nearly a boil we add the soup to the other ingredients and then it's put on the stove to cook another 45-60 minutes to allow the Gigidees to absorb the soup and soften. I guess if you add it to the soup it comes out more like egg drop soup, who knows we just follow the recipe. Most people think it's Italian wedding soup but the taste is nothing like it. We serve it right after the antipasto and before the turkey which nobody has room for after 2 bowls of the soup and antipasto. Everybody brings containers to take some home. I'm afraid the new generation won't have the time or the patience to put the work into making it after we are gone.


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AnnieMacD
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Dec 05, 2020 05:59 as a reply to  @ id10t's post |  #1140

Sounds delicious.


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Cooked and photographed in your home kitchen ...
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