Ann_T posted a post in a topic,
2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)
Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.
Divide dough into 10 or 12 pieces and shape into balls. Keep covered.
Roll each ball out into a 7 to 9 inch circle. Dough should be thin.
Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
tea towel to keep warm as you cook the other tortillas.
(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)
Thanks for the Crepes posted a post in a topic,
My one example must have been frozen and it seemed to have spent too much time regrowing its shell. It made me very sad I ordered it, because my dining companions' food looked good.
They did bring in a spiny lobster that night from one of the fishing boats that sold it to the restaurant and they have an aquarium for such purchases. This thing was as long as my whole arm! It had no claws like the Maine kind, but I still wish I'd ordered that instead of soft shells. Who knows how much it would've cost, though.
A question for those who have had good soft shells: Do they typically not have a chitinous shell to try to deal with/chew through?
menuinprogress posted a post in a topic,
Intended for last night, but the oxtails needed more braising than we had time for.
Fast forward to tonight, with an extra few hours of cooking and all was well. The taquitos (cheese, onion cilantro) made for a nice, crunchy edible utensil.
patris posted a post in a topic,
btbyrd posted a post in a topic,
On a quest to make it last, I pickled some, made ramp butter, and made a ramp chimichurri for dinner that night.
Dinner that night: "Sprung!"
Lamb with ramp chimichurri and sauteed morels, baby carrots (the purple ones were glazed with balsamic), asparagus, and a 63C yolk.
“I believe you have to show the beans who’s boss,” he said. “Then they will obey you, and your recipe.”
- Steve Sando
- 31 replies
kayb posted a post in a topic,
There is a Caribbean restaurant in Memphis that periodically does goat curry. It's outstanding.
A lot of small, generally African American, barbecue establishments around this part of the world will barbecue goat, too, and that isn't half bad.
btbyrd posted a post in a topic,
Benton's Country Hams (TN)
Broadbent Hams (KY)
Calhoun Country Hams (VA)
S. Wallace Edwards and Sons (VA)
Father's Country Hams (KY)
Johnson County Hams (NC)
Col. Bill Newsom's Country Hams (KY)
Kerry Beal posted a post in a topic,
pjm333 posted a post in a topic,
For many of us, food is art. Wether we are creating it ourselves, our salivating at the artistry a chef places before us, or a fellow eGulleteer posts, we are all here because we've learned to appreciate the art that is food.
Of course, the origin of food art must be linked to ingrained knowledge of what each individual believes tastes good, or what we imagine will. To look at a picture of a wet oyster is, to many, to crave. Yet objectively, it's merely slimy white stuff in a shell!
Here at eGullet, we've all waded through many threads, packed with stunning food photography, but I would like to take a fresh look at food photography as art. It seems that the great majority of food photography these days falls into two categories: illustrative and informative.
Illustrative food photography says 'here is what I ate and/or cooked," and is what most of us are producing when we post pictures online. Informative, or educational photography tells a simple story like, "this is how you make this, or where this ingredient came from," and is likely the category that much of the amazing MC@Home photography falls into.
Of course, an illustrative photograph of an artistic dish is artful, but it's the dish, not the photograph that is art. The photographer merely catalogued what was already present.
I think there is a third category that food photographers tend to shy away from, and that is interpretive art. My photography teacher told me that there's a difference between 'taking' and 'making' pictures. The great artists of any generation or medium are usually interpretive. A master painter doesn't strive for perfect photorealism, but strives to interpret the scene according to the vision in his mind. Isn't this what the greatest chefs accomplish? We revere men like Keller and Achatz not for their note-perfect replication of timeless classics, but for their artistic re-interpretation of them.
I am starting this thread because I am sure there must be others who, like me, would love to see what art we can make of food photography.
Let's create an up to date repository of answered questions on food photography. Tips and suggestions for achieving certain looks or results.
But more than that, if there is a community anywhere that could redefine food art as interpreted by photography, we are it. In our midst are some mind-bendingly talented chefs and creative home cooks. There are people from every continent and people group, and there is a wealth of photographic ability represented in our membership.
What is your perspective on food photography as art?
- 180 replies
JoNorvelleWalker posted a post in a topic,
For anyone interested the TK non-stick pan is still 20% off at WS but a different promotion. Also the All-Clad d5 non-stick omelet pan is on sale 50% off but it is a weird size and shape.
Shrimp chips (nice and shrimpy) next to a canister of sambal
Fish sate lilit
Rendang Ayam (chicken)
Dabu dabu - turmeric marinated broiled fish with mango pineapple salsa
Crackers on the house... I think the white and colored ones were some kind of fish cracker - and the bubbly ones were barley/oat crackers... more shrimp crackers on the bottom.
The cost including tax/tip was $42 - which included the sate lilit, shrimp crackers, rendang and fish... We thought everything was really well prepared - we felt like it was a good value. We will definitely be going back.
- 6 replies
Craig E posted a post in a topic,
2 oz Siete Leguas reposado tequila (Cazadores)
1⁄2 oz Fernet Branca
1⁄2 oz 1:1 agave syrup
2 dashes Bittermens Xocolatl Mole bitters
1 twist orange or grapefruit peel, discarded (grapefruit)
This was a curious drink. As you might expect the fernet dominated, but combined in interesting ways with other flavors that I wouldn't expect would be natural partners for eucalyptus and menthol. The finish, driven by fernet and bitters, I experienced as a numb tingling almost like novocaine.
David Ross posted a post in a topic,
liuzhou posted a post in a topic,
Then dinner. This was an experiment. Which failed. It tasted great. but looked like something the cat sicked up. It was meant to be fish pieces in a laver and beer batter. I think I know what went wrong. The batter was too dry and perhaps the oil temperature could have been higher. Never mind, that is what experiments are for - finding out what not to do. I'll try again, but maybe not soon.
To cheer myself up, I bought a new t-shirt.
RWood posted a post in a topic,
Ann_T posted a post in a topic,
This bread was baked yesterday from a dough that had been made on Saturday and left in the fridge until yesterday morning.
68% hydration. I have another 500g batch in the fridge made the same day that I'll probably bake tomorrow. Also 68%.
Sliced while still warm.
Sliced this morning for toast.
blue_dolphin posted a post in a topic,
I made a few minor modifications: subbed slivered almonds for the sunflower seeds and served it all on a bed of greens.
The more major mod was using a Tonnato recipe I know and love rather than the one in the book. I'm sure that one is fine but it seemed a little heavy on the tuna and under seasoned. Next time I'll give it a try.