Post YOUR home made meals or sandwich

[Nawsad123]

Just some lobster tail and oven baked potatos

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[FreePenguin]

how does one make lobster? ive never had it before. looks ok. but if its good I may try

 

[Chef jpd]

 

[dead_inside]

how does one make lobster? ive never had it before. looks ok. but if its good I may try

What?! If you enjoy crustaceans, then you gotta try it. Tails are the most commonly available pieces of the lobster here. Bigger they are, the more expensive they get. You can get a tail here the size of your forearm for around $50. Splitting the top of the shell and then grilling or boiling is a simple way to cook it but be sure not to over cook it or it will ruin the texture. Really cant go wrong with the classic dipping it in butter but you can get fancier if you wish. Pictured below are a couple of Maine style lobster rolls. Maine style or Connecticut style, you get to choose which one is "right". Also pictured below was the "chocolate covered strawberries" for dessert.

 

[Chef jpd]

Suggestion for you that are into plating:
I worked as a food stylist for a few years, and white plates are always the go to.
Highly colored plates deflect the eye from the food.
Maybe black if you are doing something like sushi.
Try rectangular, or anything other than a round plate.

Makes for a clean pallete and will highlight the color and texture of you creation.

 

[RonsterGT]

Ukrainian borsch (beet soup).
Beets (obviously), carrots, onion, potato, garlic, beans (white) in a chicken broth (homemade). Seasoned with dill, vinegar, salt and black pepper.
Served with a dollop of 14% BF/MF sour cream and dill.
Delicious and excellent "pipe cleaner" after consuming a few bowls.

 

[RonsterGT]

Smoked ribs smothered in sauce.

 

[dead_inside]

I love this thread. So much talent, passion, and experience being shared

 

[samd1351]

From Saturday night. A couple of nice porterhouses.

Sorry, forgot to get an after pic.

And some homemade chicken soup.

 

[RonsterGT]

From Saturday night. A couple of nice porterhouses.

Sorry, forgot to get an after pic.

And some homemade chicken soup.

Mmmmm....steak....

 

[Chef jpd]

Ok, shifting to teacher mode:
Always shoot your images from you eye perspective.
A plate: shoot as if you were sitting a a table looking at it. Never shoot from above.
Action shots, the same, shoot from your eye perspective.
This was from Fete du pane in Paris a few years ago.

20160521_123910 by chefjpd, on Flickr

20150516_181110 by chefjpd, on Flickr

 

[Chef jpd]

I was referring to shooting food, not in a general sense.

 

[JohnnyGT]

Ukrainian borsch (beet soup).
Beets (obviously), carrots, onion, potato, garlic, beans (white) in a chicken broth (homemade). Seasoned with dill, vinegar, salt and black pepper.
Served with a dollop of 14% BF/MF sour cream and dill.
Delicious and excellent "pipe cleaner" after consuming a few bowls.

Continuing on the Eastern European theme; I made a Bigos stew the other night. It was a disaster. Thought I'd add some flair with Chorizo...nope, gross. Miss read the amount of caraway seed and went with a tablespoon vs a teaspoon. Not good. Do not recommend.

 

[RonsterGT]

Ok, shifting to teacher mode:
Always shoot your images from you eye perspective.
A plate: shoot as if you were sitting a a table looking at it. Never shoot from above.
Action shots, the same, shoot from your eye perspective.
This was from Fete du pane in Paris a few years ago.

20160521_123910 by chefjpd, on Flickr

20150516_181110 by chefjpd, on Flickr

Shifting to teacher mode: Bread = ‘pain’ en français, ‘pane’ in Italiano

Continuing on the Eastern European theme; I made a Bigos stew the other night. It was a disaster. Thought I'd add some flair with Chorizo...nope, gross. Miss read the amount of caraway seed and went with a tablespoon vs a teaspoon. Not good. Do not recommend.

Oohhh yeah, you gotta be careful with the caraway! My wife, who is of Italian descent, and an amazing cook/baker, wanted to surprise me with some homemade rye bread with caraway seed. I grew up in Western Canada, lots of Ukrainian and Polish (I'm 50/50), and rye bread with caraway is Holy .
So, anyway, too much caraway and it had too much of that sweet taste...BUT she salvaged it and made garlic bread, which we all enjoyed including her very picky, food-snob "Italian food is the best" family.

Chorizo? Adventurous!
I make my bigos with beef short ribs and I toss in a little extra stewing beef chunks - to die for!

 

[Jmtoast]

You guys will all make some lucky man very happy.

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