SHOW OFF YOUR YUM! Food Photography Thread

[BullChick]

Ron, you just made it worse!

 

[ronott1]

Ron, you just made it worse!

I know!

I hope you get more energy today and can make some good food for yourself

 

[BullChick]

I don't think I can make it back outside today. I I am just cleaning the storage side anyway.
I have hot bbq ranch chicken rollups with mild cheddar in the oven.

 

[BullChick]

In 99/00 I would drink a tall glass of vodka with a splash of orange juice for breakfast before rushing off to work. I cannot stomach breakfast, and plain oj is too acidic in the morning. I would then drink coffee at work until lunch.
When I am busy, I cannot handle more than coffee until I am done, showered and relaxed. IE, I have had zero food or calories today, and that is making my sore, exhausted body feel worse.

 

[ronott1]

In 99/00 I would drink a tall glass of vodka with a splash of orange juice for breakfast before rushing off to work. I cannot stomach breakfast, and plain oj is too acidic in the morning. I would then drink coffee at work until lunch.
When I am busy, I cannot handle more than coffee until I am done, showered and relaxed. IE, I have had zero food or calories today, and that is making my sore, exhausted body feel worse.

I have been making a drinkable yogurt called piimä. It is very refreshing and perfect for a bit of hydration and a pick me up. My start came from cultures for health.

It would be good for breakfast of quick energy:

Scandinavia has a lovely history of cultured foods. From sourdough breads to pickled herring to the drinkable yogurt known as piimä.

Piimä is a very thin yogurt, useful as a drinkable yogurt that is easy to serve from a glass.

HOW IT IS CULTURED
Piimä is cultured at room temperature, no yogurt makers required.

Because of its Scandinavian roots (Finnish, to be exact), piimä cultures well in colder climates. In a warmer climate, piimä will simply culture faster, moving into the curds-and-whey stage much sooner than other yogurt varieties.

The Piimä culture can also be used with cream or half-and-half, for a thicker piimä cream, which can be used in place of sour cream or crème fraîche.

FLAVOR AND TEXTURE
Piimä has a lovely nutty, mild flavor. It is also the thinnest of the room-temperature cultured yogurts. Piimä is so thin, in fact, that it is more commonly drunk from a glass than eaten with a spoon.

Piimä has a smooth texture and can sometimes have a stretchy consistency similar to honey.

HOW TO EAT IT
In Finland piimä is commonly drunk straight from a glass in the summer heat, with or without salt. Pour it over fruit or granola in a bowl, layer it in a parfait, eat it with cereal, dip fruit in it, or strain it through cheesecloth for a thicker consistency, then season and use as a spread or cheese.

Mix it with juice and drink it from a glass, blend it with frozen fruit for a smoothie, or top a favorite savory dishes with this cultured milk product. Use it as the base of a salad dressing or vegetable dip.

Cultured piimä cream can be used in place of heavy whipping cream to make a nutty, probiotic-rich cultured butter.

HOW TO MAKE IT
Piimä yogurt is made similarly to other room-temperature cultured yogurts. Click here for a video tutorial on making piimä.

 

[BullChick]

 

[ronott1]

View attachment 1715526

 

[igorsMistress]

Grilled cheese and tots tonight for dinner.

 

[pennyJo1960]

Well got the Cavatelli cutter trust me big learning curve ended up with cut pasta
did get the garden planted picked up 6 OE chicks they are in silky land had warmers times 8 in a tunnel to keep them warm made 2 loaves of french bread 1 dozen biscuits also
worn out for the day

 

[ronott1]

Well got the Cavatelli cutter trust me big learning curve ended up with cut pasta
did get the garden planted picked up 6 OE chicks they are in silky land had warmers times 8 in a tunnel to keep them warm made 2 loaves of french bread 1 dozen biscuits also
worn out for the day

That looks like fun!