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Smokeydoke

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Everything posted by Smokeydoke

  1. Smokeydoke

    Drinks! 2018

    [Host's note: this topic is part of a continuing discussion. The conversation continues from here.] Well, not 2017 anymore, time to make a new thread? Tonight I tried Marcus Samuelsson's Big Apple Sidecar but subbed the Applejack with Osocalis (which I got on sale) and Morey Orange Liquer (recommended by staff) instead of Cointreau. Original recipe is as follows: 2 ounces applejack brandy 1/2 ounce fresh lemon juice 1/4 ounce Cointreau, or Grand Marnier 1/4 ounce agave nectar, maple syrup or honey. I've never had Applejack, I've only had Calvados, and the Osocalis is much like Calvados. It has an overwhelming apple scent, not a bad thing. When mixed with the Morey, which is not as sweet as Triple Sec, it created a very complex flavor, not entirely pleasant. I'm a simple girl, I like simple flavors. But dang, did it go down smooth. :-) I'm new to cocktails (new to making, I've sure drank enough) and I'm still learning. I won't repeat this, it seems a waste of Osocalis. And I know DeKruper is looked down upon here, but I've used DeKruper Triple Sec for years, and its simple, sweet taste would be more in line with apple brandy, just my opinion, I know that's a jailable offense in some places. And no, I did NOT mix my Osocalis with Triple Sec, but honestly, it may have tasted better. Next time (if there is a next time), I'll leave the Morey out completely and double the agave nectar. That way the different liquors won't have to compete with each other.
  2. @Okanagancook it takes practice. I remember my first pies were just atrocious (and I even posted them online! I was so proud of them) but then I worked in a bakery for a year and I got really good working with dough and now I can make pies in my sleep. Quickness and a good sense of touch-feel are key, imo. I think lard leaf makes a superior crust. Keep going! You'll get there.
  3. What a depressing thread, what a way to start my Saturday morning.
  4. Smokeydoke

    The Food Photography Topic

    @chromedome good advice. Thanks. A few few things I’ve learned: 1. I’m solely using my Nikon D60, a DSLR, for taking photos. I love my iPhone, but if I’m to get serious, I have to use my DSLR for every shoot. Many more options and the photos are much better. 2. I got a tripod. Why did I wait so long? Again, this goes hand-in-hand with using the manual functions on the DSLR. And I can change settings on the same shot and see the differences and how I like some settings better for certain shots. And the overhead shots have improved 100%. 3. Styling matters. Styling matters a lot. It elevates the photo from good to great. Small details matter. Those crumbs show up when youve got a good photo. 4. And of course, always improving with lighting, I’m getting more creative with my reflectors. I’m switching the angle to cast different shadows, see how it affects the shot. Another reason I need a tripod. 5. I’m learning post processing, getting my feet wet with Lightroom. There’s an entire world out there, it’s amazing what simple Instagram filters will do to make an image pop. Thats is it for now. I’ll post more photos when I get home (in a week). I plan on doing another marathon photo session this weekend.
  5. Smokeydoke

    The Food Photography Topic

    This is an amazing thread, I read it months ago and I didn’t understand what half the comments were saying. I went back today and reread it and the comments are gold. Real knowledgeable people here. Using the polarizing sunglasses is epic, thank you @dcarch
  6. Smokeydoke

    The Food Photography Topic

    One of my goals is to process raw files in Lightroom.
  7. Smokeydoke

    The Food Photography Topic

    I feel like I’m the only one posting? Does anyone care? Or should this thread just die? (Edit: I wrote this a few secs before @paulraphael replied. It’s a sign. Awesome, let’s keep it going!) Ive gotten serious about food photography the last few weeks and even though I’m a itty bitty baby in an ocean of knowledge, I’ve made huge gains just by changing some things. If anyone wants to join me, please post along. Today, I present the blueberry friand. Discuss.
  8. @Raamo It's getting there! They look like little caterpillars.
  9. Sandra Lee https://www.foodnetwork.com/recipes/sandra-lee/single-layer-birthday-cake-recipe-1950335 Her single layer birthday cake, which calls for two bottles of soda, that never make it to the recipe. To remain relevant to the topic, every food product used in above recipe "really suck" and that cake is an abomination to baking. I do love her though. She's great fodder for shittyfoodporn.
  10. It was fine. There's no hard and fast rule that I can't use Crema de Mezcal, which was what the store carried. It's still a Mezcal. But since you're being nit-picky, the Death & Co book calls for Del Maguey San Luis Del Rio, which is what 90% of what Crema is made of.
  11. @cdh This is the mezcal I bought a few months ago I thought it was excellent. I used it to make Death & Co's famous Oaxaca Old-Fashioned. https://cooking.nytimes.com/recipes/1012967-oaxaca-old-fashioned (I hope it isn't behind a pay wall, if it is, I'll find another link)
  12. Smokeydoke

    Dinner 2018 (Part 1)

    Thanks @Raamo. Your cheese tray pic looks gorgeous. And I didn't know the Béarnaise was siphoned, now it makes sense. At first, I was like this
  13. Smokeydoke

    Dinner 2018 (Part 1)

    @Raamo Interesting. I put Béarnaise sauce on cheap sirloin and I liked it, but even then, it was a bit much. Actually, I posted it to eGullet a few years back. I'll try to find it later (I'm at work). I used much less Béarnaise than you did. And I agree, American Wagyu isn't cheap! I've only had it at restaurants.
  14. Smokeydoke

    Dinner 2018 (Part 1)

    @Raamo I'm just curious, it says Minnesota on your profile but do you originally come from another country? In all seriousness, I've never seen anyone eat a Wagyu steak like that. And Wagyu is hella expensive, so I know you're not trolling.
  15. @cdh I bought a bottle of mezcal earlier this year, I forgot the brand (I'm at work) and I enjoyed it, much more than tequila or scotch, which I do not have an appreciation for. But I do like bourbon. A lot.
  16. Smokeydoke

    Dinner 2018 (Part 1)

    @kayb that sounds really good. I learn something new every day.
  17. Smokeydoke

    Dinner 2018 (Part 1)

    Fried Bologna, Peanut Butter Sandwich on a Craisin Bagel Ok, I admit, this started out as a joke to post in the $5 meal thread, but the joke's on me because this was really delicious! And it was less than $5, I have $2 more for dessert! It started with an idea for Michael Mina's Peanut Butter hamburger, I thought I'd get quarter pound of beef and a can of peanut butter and one hamburger roll. Nope. Not even close, that was more like $6. So I went next door to the Dollar store and substituted everything. They didn't have peanut butter, so I got spicy whole peanuts, then blitzed them in my FP. This was delicious! Worth the price of admission, just for this. They didn't have hamburger patties (they usually do), so I picked up some bologna for $1! I got some oil for the PB, another $1, and an entire pound cake for dessert! Next, I stole a bagel from the lunchroom, they only had craisin ones left, so that's what I took. Add to the madness. There's the toasted bagel with pan-fried bologna. Amazing! And I'm not just saying that, you gotta try it, it's undescribable. It's very fatty from the mayo and bologna, very rich but crunchy from the homemade peanut butter, and the sweetness of the bread brings it all together. @ImportantElements I stand corrected, this was a cool challenge and I enjoyed myself. And I found a meal I can eat for $3. I may do this again next Monday. P.S. this is a Smokeydoke original creation, first posted here. What should I call it? I'm thinking The Giada.
  18. Smokeydoke

    Dinner 2018 (Part 1)

    My stomach is making gurgling noises.
  19. Smokeydoke

    Dinner 2018 (Part 1)

    Beige is such a good color. On what? I don't know.
  20. Smokeydoke

    Dinner 2018 (Part 1)

    Did he ride the carousel?
  21. Smokeydoke

    Dinner 2018 (Part 1)

    @Nicolai did the dog like it?
  22. Smokeydoke

    $5 Meal Challenge

    This is so on. I wasn't sure on the details, I thought it was $5 for all the ingredients, so that's what I did. If pantry items are free, then that's another ballgame. We are going to have a feast! And you can slap that with donkey-sauce and take it to flava-town!
  23. Smokeydoke

    Dinner 2018 (Part 1)

    Damnit @BonVivant and his photos! I want some! I'm going to have a hard time finding speck at the 99 cent store, but I'm hella gonna try!
  24. Smokeydoke

    Dinner 2018 (Part 1)

    Deeee-lish-shush! That's the ticket. I've never had bratwurst in soup form, I gotta run home and try!
  25. Smokeydoke

    Dinner 2018 (Part 1)

    Primo! Just missing some corn with kewpie.
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