SHOW OFF YOUR YUM! Food Photography Thread

[cavemanrich]

A whole jar of pickles? I have never heard of such a thing. Never. And, I have heard of some different types of foods. Very interesting.
Is it salty? Or do the pickles you use make a difference? I really only like dill or sometimes a hot mix of pickles.

The jar is not that big. 26 oz. It is not very salty. You can adjust that with how much of the brine you decide to add.
I'm using my old fone to take the pix, so here is another one for better perspective of size of jar.

 

[MrsMistyReal]

DW gave me this cup for our anniversary,, This puts a twist to the term,,, "Oh ,,,,,,,,,, I only have one cup of coffee per day" It also worked over my biceps . As a side note,,,, had to make 2 trips to rest stop before contents was finished. Also used microwave 2 times to rewarm
View attachment 1379496
Not to mention, had to seek out a larger cup holder,,,
View attachment 1379511
And on the subject of food,,, does anyone else eat this, or just I,,
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Grits over fruit,, It's supposed to have a lot of fiber. Somehow I just don't see the fiber,

 

[MrsMistyReal]

I posted the method of making pickle soup a short time ago, but with this thread gaining 7 pages each day, it would take me a weak to find. Here is a recap of how its done.
Usually DW makes it when we have a half pot of chicken soup left over.
Take a jar of pickles in brine and shred those pickles on a cheese grater. We use the large openings. Add contents to soup. Add more water with sour cream mixed in to make soup slightly creamy. Also you are left with the salt water in jar. Add as much of it as needed to taste. Starting with half pot of soup(like in most of our making) we use the complete contents of jar. We use a large pot to make soup.
Sometimes we don't have a soup base to start with. Use the contents of pickles, and add a slab of meat and veggies to make soup. Taste of pickle soup is different compared to other soups.
Can be made with common pickles in vinegar also. An acquaintance makes hers that way. She does not add any of the water/vinegar solution, just the shredded pickles. My mom used to make her own pickles in brine. They are more suited for making soup than for slices on a hamburger. (just my taste opinion)
Here is the ones I use.
View attachment 1379476

 

[MrsMistyReal]

The jar is not that big. 26 oz. It is not very salty. You can adjust that with how much of the brine you decide to add.
I'm using my old fone to take the pix, so here is another one for better perspective of size of jar.
View attachment 1379526

 

[MrsMistyReal]

View attachment 1379433​

 

[MrsMistyReal]

alright wrapped dogs all beef in pizza or pastry dough, deviled potato salad, baked Beans
Wow jack daniels till you loose your focus like that sauce

 

[MrsMistyReal]

A whole jar of pickles? I have never heard of such a thing. Never. And, I have heard of some different types of foods. Very interesting.
Is it salty? Or do the pickles you use make a difference? I really only like dill or sometimes a hot mix of pickles.

What about dill relishnever of this either,definitley different

 

[Soon2BChixMom]

What about dill relishnever of this either,definitley different

I looked it up, I think pickle soup has Polish origins.

 

[MrsMistyReal]

I looked it up, I think pickle soup has Polish origins.

Aww interesting kinda like borscht

 

[CCUK]

It's been awhile since I posted any kind of effort meal. Grandson, the Plague, Spring activities and breeding sales have kept me beyond bizzy-n-dizzy.
Last eve I went out of my way to stop and smell the roses.
I thought I would share.
Thawed a couple Pork Steaks.. homegrown of course.
Created a marinade copied from numerous recipes. Just substituted/added/subtracted things we thought would be more advantageous.

• 2 cups of real apple juice.
• 2 tsp of apple cider vinegar.
• 1/4 cup of light brown sugar.
• 1/2 of Jack Daniels.
• unmeasured amount of Farmer Connie's All Purpose Seasoning (out of the shaker)

Brought to a boil to dissolve all of the ingredients.
BTW, don't get your hopes up, boiling the mixture evaporates the alcohol.
Placed it in the ice box to cool. Once it cooled off. The steaks were placed in the marinade and soaked for 6ish hours give or take.
Real Fire. Not from man made fuels. DH uses a small amount of Kingsford in a chimney starter and dumps the hot coals on wood to jump start the wood fire.View attachment 1379265
Pecan wood was last night's flavor. Pork and Pecan Smoke is soooooooooooo good. Not strong like oak or hickory, but sweet tasting. Drool worthy.
View attachment 1379270The marinade was in the smoke as it dripped into the hot wood fire. You could taste the sugar laced smoke.
So, while daddy was playing grille master (sitting on the porch drinking a beer), mommy was in the kitchen slaving over a hot stove.
Em-connie prepped the seafood salads.
First the Shrimp Scampi Sauce:

• 1/2 stick of real butter.
• pinch of sea salt
• pinch of garlic powder.
• 1 cup of sliced white mushrooms.
• 1 cup of chopped red onion.
• 2# of DE-veined tailless shrimp.
• at the last second of saute, Shaker-ed a little Farmer Connie's All Purpose Seasoning.
• Ice burg Lettuce.
• More red onion.
  
• Fresh cut match stick carrots.
• A smidgen of Pepper jack cheese (Shredded)

No Salad dressing. The butter sauce was enough to coat the salads.
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Wow! Try adding the alcohol after you have boiled it. You keep the flavour and the good stuff!