Author Topic: What's Cooking (Read 96511 times)

GoingMyWay · « **Reply #90 on:** July 16, 2018, 08:41 AM »

Last night my wife made thai green curry chicken (left bowl) and northern thai pork belly curry (right bowl) with stir fried chayote.

Cheese · « **Reply #91 on:** July 16, 2018, 09:46 AM »

Quote from: six-point socket II on July 15, 2018, 06:42 PM

Hey @Cheese that‘s a tomato dip, family recipe

I should have an english translation of that recipe somewhere, if you want I dig it out and post it.

Kind regards,
Oliver

That'd be great Oliver,

It looks delicious. It will become recipe #620 in Paprika.

GoingMyWay · « **Reply #92 on:** July 17, 2018, 09:01 AM »

Last night I made Braised Octopus with Spaghetti.

six-point socket II · « **Reply #93 on:** July 17, 2018, 09:20 AM »

Quote from: Cheese on July 16, 2018, 09:46 AM

Quote from: six-point socket II on July 15, 2018, 06:42 PM
Hey @Cheese that‘s a tomato dip, family recipe

I should have an english translation of that recipe somewhere, if you want I dig it out and post it.

Kind regards,
Oliver

That'd be great Oliver, It looks delicious. It will become recipe #620 in Paprika.

Pretty simple, but it really does taste great:

Ingredients for 4-6 servings

6 tbsp Tomato ketchup
4 tbsp Oil (I recommend not to use a native olive oil)
2 tsp Mustard
1 Garlic clove (pressed)
1 Shallot (diced or minced)
Salt, Pepper, Paprika (sweet and hot)
Parsley

Preparation

Stir ketchup, oil, mustard well. Add the garlic clove (pressed) and shallot (diced/minced). Last add salt, pepper, parika - stir well once again. Then add the parsley and stir gently.

--

Kind regards,
Oliver

six-point socket II · « **Reply #94 on:** July 17, 2018, 02:32 PM »

Today's lasagna

Kind regards,
Oliver

Cheese · « **Reply #95 on:** July 18, 2018, 11:54 AM »

Quote from: six-point socket II on July 17, 2018, 09:20 AM

Pretty simple, but it really does taste great:

Thanks Oliver...it's now part of Paprika.

Oliver's Tomato Dip

six-point socket II · « **Reply #96 on:** July 18, 2018, 12:11 PM »

So cool!

Thanks!

Kind regards,
Oliver

GoingMyWay · « **Reply #97 on:** July 20, 2018, 10:59 AM »

Last night's dinner was pan seared sockeye salmon with wild rice, sauteed shanghai bok choy, and crab and asparagus soup.

GoingMyWay · « **Reply #98 on:** July 22, 2018, 12:11 PM »

Last night's dinner was Kimchi Jigae (Korean kimchi stew)

Dashi Stock

Seared Pork Belly

Tofu, Kimchi, Green Onions

six-point socket II · « **Reply #99 on:** July 22, 2018, 04:37 PM »

Hi!

Two really nice Irish Entrecôtes were ready to be put over the coal ...

While waiting for the coal to get ready, we had homemade Tomato soup.

And then the fun started!

Irish Entrecôte with homegrown beans from our raised bed.

(Here: http://festoolownersgroup.com/home-improvement-other-projects/'quick-and-dirty'-basement-door-repair/msg552270/#msg552270 are some more pictures, I didn't want to put the Klein Tools content in here ...)

Kind regards,
Oliver

Peter Halle · « **Reply #100 on:** July 22, 2018, 04:44 PM »

What is cooking? Nothing. But made jalapeño jelly and also cantaloupe cayenne sorbet.

Does that count?

Peter

GoingMyWay · « **Reply #101 on:** July 22, 2018, 04:46 PM »

Of course that counts!

GoingMyWay · « **Reply #102 on:** July 26, 2018, 02:51 PM »

Dinner 2 nights ago was bone-in chicken breasts, baked potato, with a spicy green sauce. All the recipes came from America's Test Kitchen: . I also made a daikon radish salad that's in the bowl.

GoingMyWay · « **Reply #103 on:** July 28, 2018, 10:27 PM »

Tonight's dinner was cajun seafood boil in the pressure cooker: corn, potatoes, andouille sausage, snow crab, head-on shrimp.

Cheese · « **Reply #104 on:** July 28, 2018, 10:41 PM »

Quote from: GoingMyWay on July 28, 2018, 10:27 PM

Tonight's dinner was cajun seafood boil in the pressure cooker: corn, potatoes, andouille sausage, snow crab, head-on shrimp.
(Attachment Link)

Now that looks delicious...the difficult thing about photographing food is getting the colors correct and that all depends upon the color temperature of the lighting. If the temperature starts to go warm, then the food tends to look yellow and spoiled or just plain tired.

Nice shot...

GoingMyWay · « **Reply #105 on:** July 28, 2018, 11:02 PM »

Thanks! I don't usually spend any time at all composing shots or worrying about the colors. A lot of the pictures that I take end up being too blurry to use. I have taken a couple of shots with the "food" camera mode on my Samsung S9, but the colors look really off on the computer (the colors look really good on the phone however).

Cheese · « **Reply #106 on:** July 29, 2018, 12:06 AM »

Quote from: GoingMyWay on July 28, 2018, 11:02 PM

I have taken a couple of shots with the "food" camera mode on my Samsung S9, but the colors look really off on the computer (the colors look really good on the phone however).

I've found that when taking photos of food, that light in the 3500-4200K range represents a reasonable representation of the food quite well. The colors are more true and the food looks much more palatable.

GoingMyWay · « **Reply #107 on:** July 29, 2018, 08:53 AM »

Is there a way to measure the light color range? I somewhat recently replaced the ceiling lights in the kitchen with 2700k LED bulbs. I thought that was supposed to be better than the "white" lights - I guess which is more what you typically get from florescent lighting?

Cheese · « **Reply #108 on:** July 29, 2018, 09:39 AM »

Quote from: GoingMyWay on July 29, 2018, 08:53 AM

Is there a way to measure the light color range? I somewhat recently replaced the ceiling lights in the kitchen with 2700k LED bulbs. I thought that was supposed to be better than the "white" lights - I guess which is more what you typically get from florescent lighting?

I know years ago Minolta sold a meter that measured color temperature, but it was pretty expensive for the day, as in several thousand $$.

I believe there are now some apps available for iPhones and Android.

Here's a great experiment...turn on your 2700K bulbs and take a food photo, then aim a Syslite at the same food source and take another photo. Compare the 2 photos for correct colors and for which one looks more appetizing.

https://en.wikipedia.org/wiki/Color_temperature

GoingMyWay · « **Reply #109 on:** July 29, 2018, 09:47 AM »

I figured there might be an app out there. Nowadays there is seemingly an app for any and everything.

Unfortunately, I don't have a Syslite to try that experiment with.

Here's the picture I took with the "food" mode.

What do you think of those colors?

Peter Halle · « **Reply #110 on:** July 29, 2018, 11:01 AM »

I would suspect that the "Food Modes" favor spectrums other than blue. Blue food has been shown to appear unappetizing to eaters. Of course there are some exceptions such as blueberries (which when ripe are usually a darker blue).

Carry on and happy cooking!

Peter

Cheese · « **Reply #111 on:** July 30, 2018, 08:06 AM »

Quote from: GoingMyWay on July 29, 2018, 09:47 AM

What do you think of those colors?

That looks a lot more appetizing than the original photo.

What's interesting is that just the seafood changed hue. The pot and everything else remained the same as the original photo.

You can try that experiment with probably just about any LED based trouble/inspection light. The Syslite I was 4500K, while the Syslite II is 5000K. The Milwaukee and Streamlight products I've used are also in the 4500K-5500K range.

GoingMyWay · « **Reply #112 on:** July 30, 2018, 08:19 AM »

Oh I guess I should use the "food" mode all the time when I take pictures of food then. I thought the colors looked too rich - like unnatural or enhanced or "photoshopped" as they say.

I forgot I have a Streamlight Strion LED Flashlight, though that might be too bright of a light to shine directly on food.

GoingMyWay · « **Reply #113 on:** July 30, 2018, 09:32 AM »

Last night in honor of National Chicken Wing Day I grilled some wings and my wife made Banh Cuon.

GoingMyWay · « **Reply #114 on:** August 01, 2018, 10:17 AM »

Last night's dinner was meatloaf, garlic mashed potatoes, and green beans.

Sparktrician · « **Reply #115 on:** August 01, 2018, 10:24 AM »

@GoingMyWay, I'll be over for dinner tonight...

six-point socket II · « **Reply #116 on:** August 01, 2018, 10:42 AM »

Hi!

Really some great meals @GoingMyWay !!!

Saturday it was the BBQ again.

Sunday we had pulled pork - sorry I just got a picture of the meat. I found this prepared at one of our butchers, and we just had to heat it up for another good 30 minutes.

And this is from yesterday, some hot dogs. The weather has been so hot for at least 2 weeks now, I really don't feel like going on a cooking spree or extravaganza ... Just some light & easy stuff ...

Kind regards,
Oliver

GoingMyWay · « **Reply #117 on:** August 01, 2018, 10:51 AM »

Quote from: Sparktrician on August 01, 2018, 10:24 AM

@GoingMyWay, I'll be over for dinner tonight...

Tonight's dinner is *expected * to be miso soup, edamame, salad, cream cheese rangoon, and cucumber and california rolls. Let's see how the rolls turns out.

Quote from: six-point socket II on August 01, 2018, 10:42 AM

Really some great meals @GoingMyWay !!!

Thanks Oliver! The hot dogs look good. I've never seen pickle slices like that on a hot dog. We chop up sweet pickles to use as relish. What are the crunchy things sprinkled on your hot dogs - crispy onions?

six-point socket II · « **Reply #118 on:** August 01, 2018, 10:56 AM »

Hi,

Yeah, those are crispy onions. I love this explosion of taste ... Bread, sausage, then ketchup and mustard, the crispy onions and last the sliced pickles ....

Honestly, I've always used sliced pickles but never relish - I will try that next time!

Kind regards,
Oliver

Cheese · « **Reply #119 on:** August 01, 2018, 12:23 PM »

Quote from: GoingMyWay on August 01, 2018, 10:51 AM

I've never seen pickle slices like that on a hot dog. We chop up sweet pickles to use as relish.

Hahaha...that's funny, hamburger pickles on a hot dog. I've never seen that either.

Hey Oliver, this type of relish is pretty much a staple on hot dogs in the US.