SHOW OFF YOUR YUM! Food Photography Thread

[MrsMistyReal]

View attachment 1436716

 

[igorsMistress]

BLT made with the jowl bacon. We liked it. First tomato from our garden.

 

[BullChick]

So ya know, I’m from Jersey. While at a bike event in NJ, we stopped at a Shop Rite (or was it Pathmark?) for Drake Cakes.
I’d gotten my husband hooked on Funny Bones when he was making a big stink about my need to always get to this horrible travel plaza that sold Devil Dogs when I was in the semi with him. Then he wanted to get there too!
Anyway, I loaded up the saddle bags with Drake Cakes. The tower is what we got.

 

[pennyJo1960]

those must be names for things out that way never heard of them here

 

[BullChick]

 

[pennyJo1960]

very cute your bunny buddy there bull

 

[cavemanrich]

@cavemanrich I was looking at the mini contest where you won for pizza. What pizza crust recipe do you use?

There were 2 different crusts in that posting. The first was a thin Whole Wheat. All the other pizzas were regular Bread Flour type.
We don't follow a precise measured recipe. (where all is exactly measured and weighted.) There are some basic values that we use and depending on the quantity, we just use multiples.
One packet of yeast, and about 1 teaspoon of sugar into a cup of warm water. I Judge the warm with finger to be at about 100* or so. When yeast proofs, add a swig or two of olive oil, some salt,, about a teaspoon, and add about 3 or more cups of Whole Wheat flour. (whatever it takes) Make the dough to workable consistency, and then knead in more flour until it is consistency you want. Let it rise in a covered bowl. The warmer it is the faster it will rise. When it has risen, take out the quantity needed and roll out on a floured board. This one was made from a firmer dough and rolled thinner than the other pizzas.
The other pizzas were made along the same lines as to yeast, water, oil, and salt. The flour used was regular pizza/bread flour. (keep adding until consistency of dough as desired) All purpose flour may work also, but we have better results with the pizza/bread flour. Pizza/bread flour does not make sweet cakes and pastries as well as other more specific flour for that use.
We like to add to this dough some seasonings. Usually a teaspoon or so of Italian Seasoning. We experimented and liked it.
My Mom baked all her life and never had any certain/specific measurements. She of course used her own guidelines as to how much of each ingredient , and then used her judgment as to when there was enough flour, or whatever added. I am probably doing things same way, as her, since I don't make exact measurements. Maybe I should, but I'm not on the Famous British Baking Show..
I mainly listed the items I used, rather than a detailed process. Here is the Yeast and Seasoning that I used.
Penny makes pizza dough and other breads, as well as pastries. She has more specific recipes. You would not go wrong if you would follow hers.

 

[room onthebroom]

1. 
   View attachment 1435884 View attachment 1435885 salad and my new favorite cheese.

Ooooh!!! I LOVE Tillamook cheese & I love sharp cheddar & I especially love a white cheddar! Its so weird to me that normal cheddar is dyed yellow. Why does it need to be dyed???

 

[room onthebroom]

Tonight we had mac n' cheese, franks, sautéed zucchini & cavemans grass.

 

[Soon2BChixMom]

There were 2 different crusts in that posting. The first was a thin Whole Wheat. All the other pizzas were regular Bread Flour type.
We don't follow a precise measured recipe. (where all is exactly measured and weighted.) There are some basic values that we use and depending on the quantity, we just use multiples.
One packet of yeast, and about 1 teaspoon of sugar into a cup of warm water. I Judge the warm with finger to be at about 100* or so. When yeast proofs, add a swig or two of olive oil, some salt,, about a teaspoon, and add about 3 or more cups of Whole Wheat flour. (whatever it takes) Make the dough to workable consistency, and then knead in more flour until it is consistency you want. Let it rise in a covered bowl. The warmer it is the faster it will rise. When it has risen, take out the quantity needed and roll out on a floured board. This one was made from a firmer dough and rolled thinner than the other pizzas.
The other pizzas were made along the same lines as to yeast, water, oil, and salt. The flour used was regular pizza/bread flour. (keep adding until consistency of dough as desired) All purpose flour may work also, but we have better results with the pizza/bread flour. Pizza/bread flour does not make sweet cakes and pastries as well as other more specific flour for that use.
We like to add to this dough some seasonings. Usually a teaspoon or so of Italian Seasoning. We experimented and liked it.
My Mom baked all her life and never had any certain/specific measurements. She of course used her own guidelines as to how much of each ingredient , and then used her judgment as to when there was enough flour, or whatever added. I am probably doing things same way, as her, since I don't make exact measurements. Maybe I should, but I'm not on the Famous British Baking Show..
I mainly listed the items I used, rather than a detailed process. Here is the Yeast and Seasoning that I used.
Penny makes pizza dough and other breads, as well as pastries. She has more specific recipes. You would not go wrong if you would follow hers.
View attachment 1437459 View attachment 1437460 View attachment 1437461

Thanks! We like a thinner crust so that is why I asked. My grandma never followed recipes much.