Picture Thread: What's For Dinner?

[vash]

wow!!

[vash]

Originally Posted by Shaun 84 Targa

Thanks Dave, and to be honest, this is 90% camera and 10% me. Heck, my pots and pans have more talent.

The camera is a sweetie. Panasonic Lumix DMC-LX3. It's supposed to be the same as a Leica, just with Panasonic badging. I take a lot of pictures and adjust the white balance now and again to get just what I want.

I think the second picture is one of the best I've taken of food, but mostly due to the totally random/organic "placement" of all the marinade bits on the lamb. Those combined with the glistening juices running freely, the char, and somehow I cooked it perfectly (quite by accident, I assure you...love the grill), made the scene.

i just got a lumix..older model. but it has a food pic setting. i'll play a bit and really get it right.

for all the camera rooks out there, turn off the flash..and try to use natural lighting. a north facing window providing the light will blow you away. that is the way they did portraits before the days of flash..

[Jim Richards]

Now that you have all that turkey, what are ya gonna cook up, Cliff?

[vash]

thinking potstickers!

[Jim Richards]

Mmmmmm.

[futuresoptions]

Here is the Comal/Griddle that my buddy made me, so awesome at the lease on a cold winters day. We usually put a large steel wheel (like off a one ton truck) underneath it to put the fire in and once the fire is going, put the plate down to the fire to control the temperature. These things cook fajitas great! Papas con huevo or con chorizo.... mmmm and you get that little bit of Mesquite smoke in the food... What really makes these great is you can put your coffee pot and cups on it in the morning time to keep it good and warm. Have to clean and season this one this week.

[Shaun @ Tru6]

let's see something sizzling on there!

[futurefun]

Originally Posted by PorscheGAL

I joined a CSA in the hopes of supporting our local farmers and trying some new things. Yesterday's box had kale and swiss chard in it among other things. I don't remember ever eating either. Does anyone have a recipe for either one they could suggest. TIA

You can wash, dry in spinner or with paper towel, cut leaves from stems then simply steam them add some Braggs Liquid Aminos, your favorite vinegar, garlic powder to taste. If you have collard, mustard greens or spinach they all go well together. Remember not to over cook & they can be a great part of a satisfying meal.

[vash]

that comal is awesome!! is it flat?

i like the ones make out of old plow disc. they weight a ton, but are like big shallow woks. my bro has one.

[Rusty Heap]

Home made MONSTER HUGE Onion rings last night..............


It's Like I'm wearing a Scuba Mask, yes I dive into my food:














Awesome yummy but a pain to pull out the deep fat fryer, buttermilk dip then flour dredge then double dip and flour dredge again..........but YUMMY!!!


Recipe:


Big and Crispy Onion Rings Recipe : Emeril Lagasse : Food Network

[craigster59]

Originally Posted by vash

that comal is awesome!! is it flat?

i like the ones make out of old plow disc. they weight a ton, but are like big shallow woks. my bro has one.

I saw those plow disc cookers in New Mexico when I was filming in Albuquerque. I should have picked one up then, I've kind of burnt myself out on the Weber. These guys make a good one. The Rio Grande is 24", big enough for a party, shipping is pretty reasonable.
DISCADA | Plow Disc Cooking | Plow Disk Cooker | Disco | Outdoor Wok

[vash]

Originally Posted by craigster59

I saw those plow disc cookers in New Mexico when I was filming in Albuquerque. I should have picked one up then, I've kind of burnt myself out on the Weber. These guys make a good one. The Rio Grande is 24", big enough for a party, shipping is pretty reasonable.
DISCADA | Plow Disc Cooking | Plow Disk Cooker | Disco | Outdoor Wok

oh-o!! my credit card just started trembling..that 3-leg burner is just about the coolest one i've seen..damn.

[tabascobobcat]

Bone in, skin on, range free local chix breasts
Back to basics

[imcarthur]

The biggest challenge I face as 'the family cook' is deciding what to cook. All I ask of my wife is to take something out of the freezer to cook the night before/morning & I will make something with it. About 1/3 of the time so actually does . . . Other times, she sometimes arrives with something & plunks it on the counter & I am expected to kick into action. This was one one those times.

Medium hamburger + Costco Tasteless Brand Tortellini Stuffed with Some Tasteless Meat.

The end result: Fried Kafta with Stuffed Tortellini in a Garlic Cream Sauce. Sorry . . . I didn't plate it.



Not too shabby actually . . .

Ian

[RWebb]

Fried Kafta = oblong hamburgers ??

[imcarthur]

Technically, it is closer to a kebap but I spiced it as a Lebanese kafta. But kafta can be fried, baked, barbecued, rolled, balled, skewered or flattened.

Ian

[rouxroux]

OK, here we go.....how about some nice jumbo BBQ shrimp and some warm Gambino's French bread to make a happy tummy?

Before:



Ready


Life is good......nom nom nom

[Rusty Heap]

You gotta rip the heads off and suck on 'em right? TELL ME you're a shrimp head sucker!



that's where the good stuff is at.

[Rusty Heap]

my favorite beef rib, the cross cut Flanken Style Cut , it's like a 1/2" thick strip of bacon, but this is beef with several cross cut beef rib bones in it...........meat cooks quick and is sooooooooo tender.

do that in a Korean grilled Teryaki sauce marinade, and your mouth will be in heaven.


recipe:


Galbi Kalbi) Grilled Korean Short Ribs Flanken Cut) Recipe - Food.com - 417662



what is fantastic about the Flanken Cut, is the butcher actually leave MEAT on the rib bones................I buy mine at Safeway, hard to find this cut elsewhere, but ask the meat department to cut if for you if needed.

[rouxroux]

Originally Posted by Rusty Heap

You gotta rip the heads off and suck on 'em right? TELL ME you're a shrimp head sucker!



that's where the good stuff is at.

We're in Louisiana and you have to even ASK?