SHOW OFF YOUR YUM! Food Photography Thread

[Blooie]

Yummy, but it's not fair showing grilling to some of us that live where that is not currently possible.

Grilling is ALWAYS possible!! Our traditional New Year's dinner is done on the grill by our son, who is a cook beyond compare! You haven't lived until you've smelled that grill going on a bitter cold, snowy January 1st! He does this thing with shrimp - he has this marinade he makes from lime juice, cilantro, and a few other things he won't share, not even with me! He cleans the shrimp, puts several at a time in the marinade in a Food Saver bag, freezes them upright, then the next day he vacuum seals the bags. Doing that several times over a couple of months, he accumulates enough for our big meal. New Years's day he takes them out and lets them thaw slowly in the marinade, then pops them on the grill when the steaks are almost done. A meal to make you look forward to whatever the New Year throws at you! ON the grill. In January. In northwest Wyoming. Oh, yeah!! It's always grilling time!

 

[mlm Mike]

Last night's chicken parmesan

 

[Beer can]

I have made it both ways! I like the cottage chez better!

I like both but prefer ricotta. I work at a dairy plant that makes Breakstone's cottage cheese and sour cream and get it free so guess what is usually in our lasagna Lol!
DW bought me and kids a pasta maker for Christmas so we did up a lasagna recently with homemade noodles. Been making raviolis also. Lotsa fun.

 

[mlm Mike]

Grilling is ALWAYS possible!! Our traditional New Year's dinner is done on the grill by our son, who is a cook beyond compare! You haven't lived until you've smelled that grill going on a bitter cold, snowy January 1st! He does this thing with shrimp - he has this marinade he makes from lime juice, cilantro, and a few other things he won't share, not even with me! He cleans the shrimp, puts several at a time in the marinade in a Food Saver bag, freezes them upright, then the next day he vacuum seals the bags. Doing that several times over a couple of months, he accumulates enough for our big meal. New Years's day he takes them out and lets them thaw slowly in the marinade, then pops them on the grill when the steaks are almost done. A meal to make you look forward to whatever the New Year throws at you! ON the grill. In January. In northwest Wyoming. Oh, yeah!! It's always grilling time!

Sounds wonderful. I'm a misplaced southerner, I don't want to be out in the cold!

 

[Lazy Farmer]

My Goodness!!! Everyone has been busy! Took me awhile to get caught up.
Give me chance to reply. Just logged on after chores. You guys made me hungry..

 

[Lazy Farmer]

I like both but prefer ricotta. I work at a dairy plant that makes Breakstone's cottage cheese and sour cream and get it free so guess what is usually in our lasagna Lol!
DW bought me and kids a pasta maker for Christmas so we did up a lasagna recently with homemade noodles. Been making raviolis also. Lotsa fun.

Santa left this under the tree last December. Been Looking to make use of it soon. Looking forward to it. I have made pasta in the past by shaping it with a pizza cutter and a yard stick. Perhaps this marks high time I pull it out of the box and get flour all over the kitchen..

 

[Lazy Farmer]

I just re-read the first post in the thread. Hmmm, I see you'd like to see regional dishes. I don't have anything worldly at my fingertips, but how about some good old Eastern South Dakota pig cheeks? We spent 26 years in the Navy, moving all over the place. When we'd go home on leave, Ma wouldn't even have to ask if there was something special we'd like for dinner - she knew and the pig cheeks were ready to go!

There's a knack to serving pig cheeks to the - ahem- discriminating diner. They must be served with whole kernel corn. preferably corn grown in the garden, prepped, packaged and frozen. Those must be served with tons of real butter. (I make my own) There must be fresh mashed taters. And there MUST be milk gravy.

These are something my whole family loves. We've been living in Wyoming for over 20 years now, but when we go back to Sioux Falls we take a big, extra, empty cooler with us. We head for Hy-Vee, buy a block of dry ice and as many packages of pig cheeks as we can cram into the cooler! Then when we get back here, we divide them up...daughter gets some, son and daughter-in-law get some, and I greedily take the rest. If we come home without them for some reason, I'm gonna hear about it from one irate family!

I ain't gonna get brownie points for fancy preparation or brownie points for fancy name of the dish. I ain't gonna get brownie points for presentation. I ain't gonna get brownie points for exotic ingredients. But are there brownie points for meals that make your heart feel comforted and your taste buds sing?

I feel embarrassed because we are pig farmers and know nothing of this!
What part of the delicious mammal does it come from? Obviously not the jowl.
Inquiring minds need to know and post haste. We have 2 Gloucestershire's going to be processed for freezer stock this month.


BTW, thanks for joining the fun! My DH abuses the grills from heavy use. A perk of living in Florida during the not so bad winter's.

 

[mlm Mike]

Santa left this under the tree last December. Been Looking to make use of it soon. Looking forward to it. I have made pasta in the past by shaping it with a pizza cutter and a yard stick. Perhaps this marks high time I pull it out of the box and get flour all over the kitchen..
View attachment 1233020

My mother always cut her noodles free hand, we got her something similar to this from some Amish dry goods store.

https://www.amanashops.com/product/amana-noodle-cutter/amana-furniture-shop

She loves it.

 

[mlm Mike]

I feel embarrassed because we are pig farmers and know nothing of this!
What part of the delicious mammal does it come from? Obviously not the jowl.
Inquiring minds need to know and post haste. We have 2 Gloucestershire's going to be processed for freezer stock this month.


BTW, thanks for joining the fun! My DH abuses the grills from heavy use. A perk of living in Florida during the not so bad winter's.

I can't even get charcoal this time of year. Just say no to propane.

 

[Lazy Farmer]

I feel embarrassed because we are pig farmers and know nothing of this!
What part of the delicious mammal does it come from? Obviously not the jowl.
Inquiring minds need to know and post haste. We have 2 Gloucestershire's going to be processed for freezer stock this month.


BTW, thanks for joining the fun! My DH abuses the grills from heavy use. A perk of living in Florida during the not so bad winter's.

I just googled it! It was killing me.. so it is hog jowl. DH slow cooks hog jowl to a juicy bacon. If he cooks it too fast it dries out and turns leathery. He smokes it off set/indirect with Pecan wood with a tad bit of fresh garlic cloves inserted in it. When we gave the gift of meat this past Christmas, we reserved the balance of jowl greedily for us..lol. I should mention this conversation with the other half to get him out there making the yard smell good.