SHOW OFF YOUR YUM! Food Photography Thread

[Lazy Farmer]

 

[BullChick]

I refuse to watch that.

 

[BullChick]

I have to tell you something. Hornel is actually the safest meat out there imo. The animals are brought in live, and go to the right. The packaged meat then comes out the left. There is no warehousing of meat, loading into a semi to be driven across the US (or shipped overseas!), and then brought somewhere else.

 

[Lazy Farmer]

I refuse to watch that.

 

[Lazy Farmer]

I have to tell you something. Hornel is actually the safest meat out there imo. The animals are brought in live, and go to the right. The packaged meat then comes out the left. There is no warehousing of meat, loading into a semi to be driven across the US (or shipped overseas!), and then brought somewhere else.

 

[pennyJo1960]

doughnuts made old recipe from a Premiere hy-fryer long gone but the recipe and use pamphlet remains these are fried but used Canola oil in it
there is a fryer on ebay that actually the recipes and all mach the model on our pamphlet
https://www.ebay.com/itm/Vintage-Hy...Cooker-Fryer-M-300T-NewOld-Stock-w-Box-Teflon
1 egg beaten
1/2 cup sugar
1 tblsp butter
1/2 cup milk (I used 1/2 and 1/2)
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon (I used 1/2 we like it a bit more)
2 tsp baking powder
2 1/2 all purpose flour
add ingredients as listed, oil to 165 degrees
Roll to 1/4 thickens, with a floured rolling pin (mine is marble) use a well floured doughnut cutter
Very simple my kitchen aide made short work of the dough

 

[room onthebroom]

I have seen it made before. No evaporated milk. Though wouldn’t evaporated milk just be more whole milk?

I don't know. The evap milk actually seemed a little thicker than the whole milk. I just tried it. It was interesting. Not bad, just different than any other cake I've ever had. 2 of the 3 kids didn't like it. It is a little too milky (which is a dumb thing to say about a milk cake) but if I were to make it again, I think I'd use a little less of the whole milk & maybe put some flavoring in the batter (almond extract? Kahlua? coconut milk?) All in all its interesting. Kinda reminds me of the sweet, milky rice my dad used to make us for breakfast when we were kids. The homemade whip cream topping sprinkled with cinnamon was pretty delicious.

 

[pennyJo1960]

looks quite good

 

[pennyJo1960]

View attachment 1376335View attachment 1376335

I won't, I won't trying my own au gratin potatoes tonight have not done if before found this recipe and ham with steamed green beans so wish me luck.. by the way I use 1/2 and 1/2 when it calls for milk and omit the onion as cooked ones I hard on me anymore
Creamy Au Gratin Potatoes
Ingredients

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

4. Bake 1 1/2 hours in the preheated oven.

 

[room onthebroom]

looks quite good

Thanks! We definitely didn't have to worry about it being too dry.