SHOW OFF YOUR YUM! Food Photography Thread

Wednesdat's supper, Shrimp Etouffe.
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Tuesday I made a slow cooker Cacciatore chicken, at the end it was flavorless, should have seen that coming by the no fat, very little salt being called for. I did leave the skin on the chicken, the recipe called for skinless, but that wasn't enough. Won't be making it this way again.

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It looks delish. Sometimes I look at a recipe and wonder where the flavor is or see tgere are way too many steps ... yeah, that's not going to hapoen!
 
Since I used the slow cooker for supper Tuesday, it freed up time to start on Wednesday's breakfast, French toast and Berry Bake. Cube up the Brioche, put some berries on it, another layer of bread, poor on the egg, milk, vanilla extract, nd orange zest. Cover and soak over night. Next morning, sprinkle with sugar, bake about an hour at 350, take out, sprinkle with powdered sugar ( I may have done a bit more than sprinkle :lau), and serve.
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Oh my. Yumz, :drool
 
Yes please!
I have a confession. I didn’t remove the pecans soon enough, and over cooked some of the little pieces. However, I now know what bacon ice cream tastes like.
I have another confession. I grabbed the first utensil I saw on the drain board. I melted my best rubber spatula, and added the pecans anyway! :bun
 
I have a confession. I didn’t remove the pecans soon enough, and over cooked some of the little pieces. However, I now know what bacon ice cream tastes like.
I have another confession. I grabbed the first utensil I saw on the drain board. I melted my best rubber spatula, and added the pecans anyway! :bun



I'm sorry... I know its not funny...:gig:lau
 

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