Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Food Pr0n !!!
Goto page Previous  1, 2, 3  Next
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion
View previous topic :: View next topic  
Author Message
Michael Chu



Joined: 10 May 2005
Posts: 1620
Location: Austin, TX (USA)

PostPosted: Wed Jun 25, 2008 5:13 am    Post subject: Reply with quote

Where was the light source for the first Jarritos picture? (A couple months ago, on a trip to Austin, Texas I noticed a whole range of sodas from Barritos - bought one of each; I'm a sucker for trying new flavors... Most of them tasted like Jarritos though.)
Back to top
View user's profile Send private message Send e-mail
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Wed Jun 25, 2008 3:23 pm    Post subject: Reply with quote

Michael Chu wrote:
Where was the light source for the first Jarritos picture? (A couple months ago, on a trip to Austin, Texas I noticed a whole range of sodas from Barritos - bought one of each; I'm a sucker for trying new flavors... Most of them tasted like Jarritos though.)


Hmm, well, it's natural, low afternoon sunlight. My outdoor cooking area has a reed roof, so it's diffused. At the west/east sides, are open and allow sun to blink through. I couldn't resist.

For most, if not all of my kitchen (studio) shots I use either my SB-800 or my old Metz 45 CL-2 potato masher. Man, that Metz puts light where it's never been before. For reflectors I open up my kitchen cabinets about bounce light off that. More than you probably asked for, but love light. Hey.

Biggles
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Thu Jun 26, 2008 3:57 pm    Post subject: Reply with quote



Oh sure, it's just a rack of ribs, babyback ones. But how did I cook them?

In my gas fired oven in the kitchen. But how did I lend a light smoke flavor?

That's right, put a cast iron skillet in there that had wildly smoking hardwood dust/bits.

I'm the most dangerous!

Biggles
Back to top
View user's profile Send private message
SirShazar



Joined: 30 Jul 2007
Posts: 89

PostPosted: Thu Jun 26, 2008 4:41 pm    Post subject: Reply with quote

Is that even safe to do inside?
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Thu Jun 26, 2008 5:23 pm    Post subject: Reply with quote

SirShazar wrote:
Is that even safe to do inside?


Not even remotely, I wouldn't think. I just put up the post over at meathenge dot com. It was really simple though, and I have to say the little ribs were very tasty.

Biggles
Back to top
View user's profile Send private message
GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Sun Jun 29, 2008 6:45 pm    Post subject: Reply with quote

I just don't know what to do anymore. You keep posting photos of this gorgeous and delicious looking food that I have absolutely no way tasting and little time to reproduce on my own! Big smile
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Wed Jul 02, 2008 1:21 am    Post subject: Reply with quote

GaryProtein wrote:
I just don't know what to do anymore. You keep posting photos of this gorgeous and delicious looking food that I have absolutely no way tasting and little time to reproduce on my own! Big smile


Hey, sorry man!

Here's a snapshot from my cutting board this evening.

D200, Nikkor 20mm f2.8 with an sb-800 bounced off the kitchen door.

xo, Biggles

Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Fri Jul 04, 2008 1:27 am    Post subject: Reply with quote



Oh man, this one was absolutely wonderful in every way. Toothy, rich, beefy and juicy to an extreme.

400 degrees for maybe 45 minutes, cast iron pan, trivet. Cross-hatched the fat to include extra virgin, salt, pepper, fresh rosemary and lemon zest.

Biggles
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Fri Jul 11, 2008 1:51 am    Post subject: Reply with quote

A simple Thursday evening meal. Pan seared pork chops, we haven't had them in a week or more. 1.25" thick, oh yes.



Salted and held down with cast iron bacon presses.



I only had 25 minutes to come up with this, so it's not all that fancy. The El Salvadorean rice showed up 8 minutes later.

Biggles
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Thu Sep 18, 2008 3:04 am    Post subject: Reply with quote



Here we find Mr. A. Brown's macky cheese. Done it probably 4 times over the last year, great stuff. But the last few times it's needed more juicy action with a larger cheese flavor. Will be modifying the sucker.

Biggles
Back to top
View user's profile Send private message
Michael Chu



Joined: 10 May 2005
Posts: 1620
Location: Austin, TX (USA)

PostPosted: Thu Sep 18, 2008 8:20 am    Post subject: Reply with quote


Some crusty bread on my kitchen counter...
Back to top
View user's profile Send private message Send e-mail
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Thu Sep 18, 2008 7:47 pm    Post subject: Reply with quote

Michael Chu wrote:
Some crusty bread on my kitchen counter...


Crusty bread is akin to bacon.
Back to top
View user's profile Send private message
Michael Chu



Joined: 10 May 2005
Posts: 1620
Location: Austin, TX (USA)

PostPosted: Fri Sep 19, 2008 12:57 am    Post subject: Reply with quote

DrBiggles wrote:
Michael Chu wrote:
Some crusty bread on my kitchen counter...


Crusty bread is akin to bacon.

Delicious?
Quickly consumed?
Should always be kept in the house for "emergencies"?
The secret ingredient that makes recipe X great?
All of the above?
Back to top
View user's profile Send private message Send e-mail
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Sat Sep 20, 2008 12:14 am    Post subject: Reply with quote

Michael Chu wrote:
DrBiggles wrote:
Crusty bread is akin to bacon.

Delicious?
Quickly consumed?
Should always be kept in the house for "emergencies"?
The secret ingredient that makes recipe X great?
All of the above?


Yessss.
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 355
Location: Richmond, CA

PostPosted: Wed Nov 05, 2008 6:11 pm    Post subject: Re: Food Pr0n !!! Reply with quote



Yeah, it ain't food. But it is pretty, Sunday's sunset. Only photoshopping used was to resize and a tad of unsharpening mask.

Biggles
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion All times are GMT
Goto page Previous  1, 2, 3  Next
Page 2 of 3

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group