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Food Picture Thread (Please Add On)

post #1 of 27
Thread Starter 
I won't lie, I have a food picture fetish. Seriously....ANYways, I would just love it if we shared pics of the meals we prepare. I will go first, just a simple break of the fast. It's just a big version of my profile pic, but I will keep this thread going with everything I create on the fires if I must! Bon Apetit!
post #2 of 27
We have a photo gallery you can post your pictures. Look at the top of the page and you will see the link.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 27
The presentation isn't the best, and the pork could have been cut nicer, but I wasn't actually planning on taking a picture of it when I was done, and I was cooking at home, so...



This is pork two ways. On the left is a piece of pork that's been poached in apple cider and ginger. On the right is a piece of pork fried in butter. They both rest on fried Oyster mushrooms. In the middle is a row of sautéed potato squares, there are some caramelized apple on the plate, and the sauce is a beurre blanc made from white wine vinegar and apple cider.

Unfortunately I do not have a picture of the mache, apple and fennel salad I served with it.
post #4 of 27
I shipped in some Pastrami from the Carnegie Deli in New York. This is a picture of the melt in your mouth grilled pastrami on Rye.


post #5 of 27

Some of the dishes I've been making at school lately:

 

Roasted rack of lamb with bouquet-garni potato purée, a brandy and mushroom sauce and a blackberry coulis: http://img145.imageshack.us/img145/2692/lamm1.jpg

 

The same rack of lamb with the same sauce, roasted new potatoes, a drizzle of aged balsamic, truffled breadcrumbs and a radish salad: http://img149.imageshack.us/img149/1343/lamm2.jpg

 

White wine braised pollock with roasted new potatoes and a lemon-butter sauce: http://img408.imageshack.us/img408/8985/sejy.jpg

 

An asian-inspired soup. I made a stock from seaweed, dried mushrooms and galangal. A second stock was built from that, with the addition of ginger, chili and fish sauce. I made a "risotto" with arborio rice and the first stock, making sure that it was overcooked. I spread the rice out in a hotel pan and let it cool in the blast chiller. Then I pressed the rice into cakes in ring molds. These cakes were dried in the oven for about ten minutes and set aside to cool again. They were then dredged in egg and panko breadcrumbs and fried.

 

The rice cake was placed in the middle of the plate, and I mixed the second stock with coconut milk, poured it into the plate and added thinly sliced red peppers, seaweed and tempura fried shrimp: http://img821.imageshack.us/img821/7682/asiatisksoppa.jpg

 

A sort of deconstructed Carbonara (and yes, I know a Carbonara shouldn't have cream in it, but I added it anyway). I made fresh pasta and filled it with frozen egg yolks. They were cooked and served on top of fried bacon and a very peppery Mournay sauce to get the real Carbonara taste. When you cut the ravioli open the yolk runs out and gets mixed with the sauce. http://img716.imageshack.us/img716/5639/ravioli2.jpg

 

A burger of ground moose and pork for extra fat content, glazed with a spicy chili glaze, served with couscous, a blackberry coulis, a mint-yoghurt sauce, and a jalapeno-cilantro oil: http://img532.imageshack.us/img532/803/lgbiff.jpg

post #6 of 27

Not bad for a Swede....

post #7 of 27

 

 

 

sld.jpg

 

My wife made a proscuitto, pear & camembert salad for me the other day =).

post #8 of 27

Ancho Salsa

Ancho Salsa

 

Toasted Baguette with Moz, Tomato, and Pesto

Baguette with Moz, Tomato, and Pesto

post #9 of 27

This thread reminds me... where is RPMurphy?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #10 of 27

Hello, my first post. Just joined.

 

I solved the problem of making bacon wraped scallops, that is, making the bacon crispy without overcooking the scallop.

 

dcarch

 

 

 

scallop bacon.jpgbaked scallops.JPGbaked scallops 6.jpgbaked scallops 2 - Copy.jpg

post #11 of 27

IMGP1117.JPG

post #12 of 27
Quote:
Originally Posted by Koukouvagia View Post

This thread reminds me... where is RPMurphy?


Yes, indeed.  He enjoyed taking photos of food.

 

As for me, I have been slacking and haven't added any new recipes or pics to any of my websites.  But just for the sake of this thread here's a picture from a while back related to a thread on poaching only egg yolks without the whites.  A slightly different take on steak and eggs, and the wine in the tumbler instead of stemware was related to another thread involving RPM.

 

yolk1.jpg

 

 

mjb.

 

 

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #13 of 27

Banoffe cheesecake (poor quality from a cellphone)

 

banoffee cheesecake.jpg

 

 

Tomato consomme with spring vegetables (amuse bouche)

 

My food 001 (800x600).jpg

 

post #14 of 27

hey

 

i like Banoffe cheesecake.

 

post #15 of 27


 

Quote:
Originally Posted by dcarch View Post

Hello, my first post. Just joined.

 

I solved the problem of making bacon wrapped scallops, that is, making the bacon crispy without overcooking the scallop.

 

dcarch

 

 

   Welcome dcarch!  Great pictures...the scallops look wonderful.

 

  I had previously had a bacon wrapped scallop and crab Motoyaki that was fantastic.  I've tried to recreate the dish without success.  I'm sure I can improve with some practice...but your scallops look soo good, I have to ask if you would be willing to share the recipe or technique used. 

 

  If you don't wish to share...not a problem.  Thanks for sharing the pictures.

 

  dan
 

post #16 of 27
Quote:
Originally Posted by gonefishin View Post


 

 

   Welcome dcarch!  Great pictures...the scallops look wonderful.

 

  I had previously had a bacon wrapped scallop and crab Motoyaki that was fantastic.  I've tried to recreate the dish without success.  I'm sure I can improve with some practice...but your scallops look soo good, I have to ask if you would be willing to share the recipe or technique used. 

 

  If you don't wish to share...not a problem.  Thanks for sharing the pictures.

 

  dan
 


Hi Dan,

 

I would love to share. I don't want to go off topic here. Give me directions where else I should post my techniques.

 

dcarch 

post #17 of 27

check out this website...

 

 http://www.foodporndaily.com

 

dcarch, I'm new too but I doubt anyone would care if you spent one post on your technique. I've thought about doing something similar to serve bacon "wrapped" spinach.  My plan is to wrap the bacon around the desired size cookie cutter, and set the next size larger around the outside of the bacon.  Pop in the oven till done.

post #18 of 27

   Hi dcarch.  That's certainly very kind of you. You can create a new post in the recipe forum.  When you navigate to the forum look for some small print (above the forum header) that reads..."new thread", click on it.  I think you'll like this place after you get used to navigating the site.  

 

  Welcome Texancook!

 

 

I  made a couple of muffuletta sandwhiches at work the other day. I made it generally traditional except I used half mild capicola and half hot. The olive salad was homemade and so was the bread. I still say...a muffuletta starts and ends with the bread. Not too much air, dense yet not too tight and a present crust without being too hard.

The sandwich was served with a couple of melrose peppers on the side and some homemade gumbo using Jacob's andouille.  YUM!

(I should have gotten a picture with the muffuletta cut...next time :D )

 


Edited by gonefishin - 7/16/10 at 7:08am
post #19 of 27

Baked Golden Chanterelles.....baked chanterelles 018.JPGbaked chanterelles 042.JPGbaked chanterelles 002.JPG

post #20 of 27

Another bacon trick.

I will post how I made them in another thread soon.

 

dcarch

cornocopia2.jpg

cornocopia.jpg

post #21 of 27

Not a very long thread. May be it will be OK for me to post how I formed these bacon things here.

 

Basically I just use metal tubes as forms and wrap the bacon around them and bake at 370 degrees.

 

The only thing is not to wrap the bacon too tight. Bacon shrinks a lot. It may not be easy to remove the bacon afterwards if youy wrap them too tight.

 

dcarch

 

post #22 of 27

hi eloki,

 

i like that roscuitto, pear & camembert salad you have there. What are the ingredients and how to prepare? Presentation is really nice. 

post #23 of 27

I ran this as a special last week.

Halibut served on Cilantro Lime Cous Cous with Sambal Vinaigrette and Wasabi Cream topped with julienne vegetables in a Thai Peanut Sauce.

Crappy cell pic, sorry.

34571_1317293611868_1216585685_30680776_6222819_n.jpg

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #24 of 27

Seems delicious! Thank you!

post #25 of 27

IMAG0126.jpg

 

made this one time, should have added some bruschetta thought but forgot

have more but not sure where they are at. i also had to replate it becaue of the chip on the plate


Edited by skatz85 - 7/16/10 at 9:48pm
Chef it up errrrday!!!
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Chef it up errrrday!!!
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post #26 of 27

Would there be a term for food styles between Just Jim and skatz85? I think they are both very well plated, but in terms of food, I really don't like the "mimicking" of other forms with the composition, and maybe I'm just an amateur but they present to me as harder to eat. On the other hand, the plate just jim composed is exactly the style I like. I don't mean anything negative at all! It's just my personal taste, but it would be great if there was a general style term that described each of them so in the future I can say I prefer "X" vs "X".

post #27 of 27
Quote:
Originally Posted by eastshores View Post

Would there be a term for food styles between Just Jim and skatz85? I think they are both very well plated, but in terms of food, I really don't like the "mimicking" of other forms with the composition, and maybe I'm just an amateur but they present to me as harder to eat. On the other hand, the plate just jim composed is exactly the style I like. I don't mean anything negative at all! It's just my personal taste, but it would be great if there was a general style term that described each of them so in the future I can say I prefer "X" vs "X".


I am going to disagree with you a little.

I think it depend on the situation.  An elaborately carved watermelon in a wedding dinner can set the right mood.

A rabbit carved out fromm a carrot will be lots of fun for a kid's birthday party.

 

Otherwise I agree with you.

 

dcarch
 

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