SHOW OFF YOUR YUM! Food Photography Thread

[pennyJo1960]

Champagne biscuits.... Happy New Year's y'all!View attachment 1223221

is that because they tip over?

 

[pennyJo1960]

cooking a turkey tomorrow but just for snacking a catch as you can style

 

[Chickassan]

That's the reason they're tipped over They taste good though.

is that because they tip over?

 

[pennyJo1960]

That's the reason they're tipped over They taste good though.

look tastey

 

[Chickassan]

The uglier it is the better it tastes, thank goodness !

look tastey

 

[Lazy Farmer]

Holidays are past... whewww.. I was wearing myself out.. Back to a normal pace...
I hope everybody had a good New Years!

 

[Lazy Farmer]

I would love to have a good gingerbread recipe. I've tried some but never found "the one"!

I will try to post mine..

 

[Soon2BChixMom]

A few eats from today. I made chicken carnita style (chili powder, onion powder, garlic powder, cumin, oregano, salt, cayenne pepper) in the instant pot and then ate it on top of salad.
Also made blueberry muffin cake aka too lazy to make muffins so ta da it's a cake.

 

[mlm Mike]

My quote should have been "chemical preservatives" in retrospect. We use to use the pink curing salt sodium nitrate a lot. We have refrained from using it the last couple of years. Trying not to preserve our bodies by digestion the nasty chemical. There is a big time difference in taste between hams that have been cured in sodium nitrate versus uncured hams. Uncured ham tastes more like pork, cured hams taste like production ham. With cooked uncured ham you have to eat it immediately or freeze the balance. it will not last a week in your refrigerator. We portion into vacuum bags and freeze them, later just place the bag in boiling water to reheat w/o drying it out.
Lasting a week in the refrigerator is results of the pink curing salt. If it keeps the meat from rotting for a week in your refrigerator or more, what is that doing to your body when you digest it. Same with bacon. Bacon that has been cured with just regular salt and brown sugar is a world of difference from bacon that has been cured with sodium nitrate.
We have a 25# bag of sodium nitrate in the pantry , we just stopped using it. That was the chemical I was quoting, preservatives.
All have a nice big tall glass of embalming fluid for lunch please

All plant matter (vegetables, fruits, nuts, etc...) contains sodium nitrate. Some at higher rates than cured meats. Enzymes in our digestive system, starting with saliva breaks it down, first to sodium nitrite (in cured meats the changes starts in the curing process), then to something I can't recall off the the top of my head but it helps with blood vessels. It's really just used to kill bacteria.

The V8 juice you drink, I enjoy it too, is full of sodium nitrate. What's that you say, that's not listed on the label. Sure it is, celery juice and beet juice have high amounts, but since it's all made from plants it's in there.

With that being said, they do color it pink for a reason. Taking too much, more than your body can convert quickly, can cause problems including death. So you don't want to inadvertently use it as your table salt.

 

[mlm Mike]

I love making cheesecakes. I made this one for a friend's Christmas party. Gotta make another today for a neighbor. Good thing I have plenty of eggs!View attachment 1221150

I want to be your neighbor!