SHOW OFF YOUR YUM! Food Photography Thread

[Lazy Farmer]

Simple comfort dish last night. I have sales going on this morning. I'll pop a couple pix into the thread a little later. That's one thing about using a real camera, although my food photos are sharper and higher resolution, getting them off the camera memory card takes a little effort. I use to just cell Cam and done. I like the results from the Nikon better..

 

[mlm Mike]

Thursday's lunch:

 

[mlm Mike]

Friday's supper; Open Faced Roast Beef Sandwich with Mushroom Beef Gravy.

 

[Lazy Farmer]

I am starting with plans for a second competition.
An all & any type of yum photo entry.
If anyone would like to help organize it, personal message me. The more the merrier. I had a lot of input and constructive criticism after the fact on the current contest, so I would like to have the next one tweaked to perfection prior to the start date.
All questions, comments and suggestions are encouraged.
No financial obligations required.

 

[Lazy Farmer]

 

[cavemanrich]

I like to BREAK ALL THE RULES. This combination was probably never tried anywhere in the world. LOL LOL. First time for me as well.
Sauerkraut Pierogi, Italian Style meatballs, and Spaghetti Sauce. Sprinkled with Parmesan. TASTED GOOD.

@penny1960 I sure could have used a slice of that bread you baked with this.,,,,,,,,,, Especially the crispy end piece.

 

[cavemanrich]

I use a recipe quite old that I love tried and true but measure the temp on water
I do mix my by hand once you place it to rise oil both sides lightly we use butter

French bread

Ingredients

• 6 cups all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon cornmeal
• 1 egg
• 1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Penny, I am definitely going to try this recipe, I just LUV fresh breads. I also forwarded it to 2 family/relatives. One in particular has been trying to bake a bread, for some time without success. Every time we get together and we chat around the table, he tells me of how he already went thru 100 Lbs, of flour without eating a single loaf yet. (true) He likes to experiment with different things to cook and bake. He has success with other cooking deeds/ventures.

 

[pennyJo1960]

Wanna give him my email or would it help please

 

[cavemanrich]

Wanna give him my email or would it help please

I will let him go thru another 100 Lbs. of flour. Then I will consider it a HOPELESS CASE......

 

[room onthebroom]

I like to BREAK ALL THE RULES. This combination was probably never tried anywhere in the world. LOL LOL. First time for me as well.
Sauerkraut Pierogi, Italian Style meatballs, and Spaghetti Sauce. Sprinkled with Parmesan. TASTED GOOD.
View attachment 1254805

@penny1960 I sure could have used a slice of that bread you baked with this.,,,,,,,,,, Especially the crispy end piece.

I've been known to fight for the end piece... Luckily there's two ends to every loaf.