SHOW OFF YOUR YUM! Food Photography Thread

[mlm Mike]

Left Over Night... THRIFTY YUM..
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Edited for explanation.. I was too tired last night.. lol.

• The 2 New York strip steaks were left over from the 4 pack DH made Fajitas from.

• The side dish is left over's from the over stuffed peppers from a couple nights ago.

• The boiled peel and eat shrimp is left overs.

• The garlic loaf slices are left over from the package balance.

Even the FRESH GREEN ONIONS are cut off a planter that is at least 3 years old! If you just cut the top off w/o up rooting the onion, it will keep growing back over and over. Thus left over onions from yrs ago.. lol.

Awesome!

I need to live where I can grill outside all year!

 

[mlm Mike]

Yesterday' lunch, Quinoa Chicken Enchiladas Casserole.

Last night's dinner.

 

[mlm Mike]

I messed up the last post.

First picture is saturday's dinner, roasted cauliflower, diced tomato, and shrimp.

Second and third picture, Quinoa Chicken Enchiladas Casserole.

Fourth and fifth picture, last night's dinner. Romain and spinach salad with a Balsamic vinegar based dressing. I the beef is a couple of filets I stole from Christmas' Beef Tenderloin.

Sith, seventh and eighth pictures are from Sunday's dinner, Shrimp Alfredo, Shrimp cocktail (I didn't like the shrimp to pasta ratio, so I left a few tails on a few shrimp, cooked them, through them in the freezer to cool while I cooked the rest of the meal, and a simple romaine lettuce salad.

 

[Lazy Farmer]

I need to live where I can grill outside all year!

We grill a lot. Unlimited supply of wood. Charcoal is too expensive, LP grilling just isn't the same.

 

[Lazy Farmer]

GMO CHICKEN BREASTS
Just after this dinner here was grilled Yesterday at 12:27 AM #527 . The fire was still cranking and smoking because after all, it was red meat and cooks quickly... So DH threw on 3 massive STORE BOUGHT Chicken Breasts that were on sale the day we bought those steaks.

Crushed red pepper and heated them only long enough to get the GRILLED FLAVOR AND MARKS.

Placed them in the refrigerator until last nights dish.


So last night we Oven Backed them and served them smothered with a creamy shelled pasta creation w/corn from the icebox..

We have made this dish several times before and it always is a hit.
But last night however, the chicken was weird. Very thick and tough. It was either an old egg layer from a factory or a Genetically modified bird.
We are spoiled I suppose. Our chickens we process shred into angle hair. The store bought chicken was not what my taste buds are use to. I think a 2-3 day brine bath may of helped..
The pasta and buttered corn got gulped down. But the Factory Chicken was shared with the dogs..
I will never again buy super jumbo massive chicken breasts again.. sale or no sale.

 

[cavemanrich]

Those sale Chicken Breasts are retired egg layers. I purchase such at a certain grocery store fresh and just like you described, tough and thick. Price was always low on these. DW usually breads, seasons, and bakes those cutlets. We still have teeth.. so cutlets taste purri goot.
The Tyson frozen chicken breasts we buy are young broilers. Done the same exact way and they just fall apart in mouth.
Moral of the story............. If you chose the lesser cuts, don't expect same as prime cuts.
If your dish is going to be stir fry and you cut up those chicken breasts cross grain, there is not that significant difference. Flavor much depends on the seasonings one desires.

 

[Lazy Farmer]

Those sale Chicken Breasts are retired egg layers. I purchase such at a certain grocery store fresh and just like you described, tough and thick. Price was always low on these. DW usually breads, seasons, and bakes those cutlets. We still have teeth.. so cutlets taste purri goot.
The Tyson frozen chicken breasts we buy are young broilers. Done the same exact way and they just fall apart in mouth.
Moral of the story............. If you chose the lesser cuts, don't expect same as prime cuts.
If your dish is going to be stir fry and you cut up those chicken breasts cross grain, there is not that significant difference. Flavor much depends on the seasonings one desires.

We haven't bought bird from the super market for so long that I can't remember. The only thing we buy meat wise is red meat, ever since we got done eating our entire cow (not in one sitting).

And usually our red meat we buy at a Meat Store close to us. But that day while shopping for everything else but meats I stumbled upon that stuff and impulsive shopped.

That white line is the divider of the tenderloin part of the breast. Generally at high end restaurants that will be removed and severed as chicken tenders. It is supposed to be soft and tender compared to the other section.
Even the Tenderloin portion of the breast was like shoe leather. Only flavor present was the hint of smoke from the quick grill searing.
Don't get me started on supermarket pork. The fat on our herd is so low. Pig production pork leaves a puddle of fat oil and flares up the grill like gasoline. Our homegrown pork just sizzles.
It was hard to eat store bought red meat for awhile when we ran out of our Black Angus stock pile.
Nothing beats a 6 month old free ranged/grain fed backyard rooster..

 

[Soon2BChixMom]

Basmati rice, butternut squash, and turkey sausage flavored with onions, sweet peppers, and garlic.
This is my - I don't have time to cook meal.

 

[Soon2BChixMom]

View attachment 1213080 View attachment 1213081 View attachment 1213082 View attachment 1213083 View attachment 1213084 View attachment 1213085 View attachment 1213087 View attachment 1213088 Yesterday' lunch, Quinoa Chicken Enchiladas Casserole.
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Last night's dinner.
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Yum!

 

[pennyJo1960]

Those sale Chicken Breasts are retired egg layers. I purchase such at a certain grocery store fresh and just like you described, tough and thick. Price was always low on these. DW usually breads, seasons, and bakes those cutlets. We still have teeth.. so cutlets taste purri goot.
The Tyson frozen chicken breasts we buy are young broilers. Done the same exact way and they just fall apart in mouth.
Moral of the story............. If you chose the lesser cuts, don't expect same as prime cuts.
If your dish is going to be stir fry and you cut up those chicken breasts cross grain, there is not that significant difference. Flavor much depends on the seasonings one desires.

Hey there to @Farmer Connie mid if I drop in ... We buy all our meat at Costco big box place here have to admit they have the best meat tonight burger dips of hamburger and jimmy dean sausage some home fried potatoes with little carrots