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1 hour ago, Eatmywords said:

Nice pics above!  Are folks using their phones or 'real' cameras - DSL, point and shoot, other?

 

Phone camera for food pics. I'd take out my old mini DSL only for trips and events.

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~ Shai N.

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38 minutes ago, Eatmywords said:

Thanks all!  I figured most were off phones.  I need a new one if only for better pics 😁

Cameras on phones are great now.  Sure, a good camera will give you more flexibility, but I find that my phone (or my wife's phone - she has a Google Pixel which has a great camera) shots are better than most of the images I get off of my 14 year old Canon prosumer digital camera.  My wife takes a lot of photos - she works as a freelance writer and includes many of her own images with her publications - many of which are in Forbes online and she's received a lot of good comments on the photos there.

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@patti – thanks so much for the oven fries directions.  I’m planning on doing those soon.  You said you used “red potatoes”.  Does that mean they are new potatoes?  Have you used russets, and have you noticed any difference?  Sorry for all the questions.  They just looked so good that I want to make sure I get them right! (Right next to the “quote” is a + sign – I think that you can hit that for every post you want to directly address.  Someone will correct me if I’m wrong.)

 

I use my iPhone for photos but run them through my computer for a Picasa makeover before posting. 

 

Dinner was one of those rare meals where every single thing turns out really well.  Menu was SV flank steak, gravy, roasted cipollini onions, @Marlene's Crispy Smashed Potatoes, broccoli salad, and yeast rolls.  The flank steak was done at 133F for almost 3 hours and it was incredibly tender:

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Might do 130F next time.  The onions were so deeply flavorful and sweet.  Starting – just salt, pepper, butter, and onions:

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Broccoli salad:

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I’ve made this and other versions over the years and all three of us thought this was the best I’ve ever made.  Not a clue why – though I did run short on bacon and end up adding some small diced Edward’s country ham.  Even the gravy turned out especially good:

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The yeast rolls where store-bought, but they were our favorites from the Kroger bakery – pillowy and slightly sweet:

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Plate:

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46 minutes ago, Kim Shook said:

@patti – thanks so much for the oven fries directions.  I’m planning on doing those soon.  You said you used “red potatoes”.  Does that mean they are new potatoes?  Have you used russets, and have you noticed any difference?  Sorry for all the questions.  They just looked so good that I want to make sure I get them right! (Right next to the “quote” is a + sign – I think that you can hit that for every post you want to directly address.  Someone will correct me if I’m wrong. 

 

 

 

 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish.  This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking.

 

PS - Your entire meal looks fabulous!

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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14 minutes ago, patti said:

Oy vey. I posted that from my phone and it seems to have gotten away from me. I meant to add that the photo is from my Instacart shopping when I ordered the potatoes! I usually think of new potatoes as small. These were nice and chunky and largish.  This was actually my first time using potatoes in baked fries. I do it with zucchini fries all the time, but usually use frozen fries for baking.

 

PS - Your entire meal looks fabulous!

Thank you, ma'am!  I'll look for those later.  So, thin skinned, but bigger and it looks like they were peeled.  Honestly, have you ever seen someone so fixated on fricking potatoes?  I am a carb fiend!  LOLOLOL

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LOL. I've become fixated on carbs in the last six months! The potatoes were peeled by me. 

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"I like 'em french fried pertaters." (Billy Bob Thornton as Karl, in Sling Blade.)
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Pot roast, ready to go in the oven.

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(I splashed the wine when I poured it over the meat.)

 

On my plate, with great beans from the garden.

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I didn't make gravy, but saved the jus to make it when it's time to have this over mashed potatoes.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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After this discussion with @weinoo:

 

we walked roughly 5.5 miles (roundtrip) and went to Wu's.

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We started with their wonton soup

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As advertised, it was really good. A nice combo of a whole shrimp and some pork meat, with a super thin wrapper that had a silky texture. But I wasn't a huge fan of the occasional bit of bone hiding in the pork meat.

 

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Peking duck, served in bao. Duck was perfectly cooked, I dare say better than at my old friend Yee Li. Great skin, very little fat. And they had no problem giving me the carcass to take home.

 

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You need some vegetation to wash down all that duck. Stir fried ong choy. As is typical- not good for my arteries but good for my mouth, fried in pork fat.

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72 hour Sous Vide Pork Shoulder at 150f
MC's East texas BBQ sauce

MB's Hamburger Buns

 

Roasted Carrots

 

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Pulled Pork never looks that great, but it's tasty... some pickles on it for a bit of a crunch.

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