What's Cooking? Show us Your Plated Food Photos!

[TimF]

Maybe it's a bit like porn, big screen super close-ups don't work well, I imagine.

 

[Peluvius]

Nice bit of Sydney Kingfish....

 

[ELberto]

Mmmm Monsoon Malabar

 

[SIY]

Mmmm Monsoon Malabar

Interestingly, that bean seems to be almost exclusively available in the UK. I'll check our supplier list and see if that's true.

 

[ELberto]

Interestingly, that bean seems to be almost exclusively available in the UK. I'll check our supplier list and see if that's true.

In the U.S. I get it from Josuma.

 

[Deleted member 50971]

I couldn't find a food photo thread, though I know it has been suggested. Sorry if I missed it.

Anyway, I want to see what you're cooking with a brief description. Style points for anything you harvested yourself.

I will start:

View attachment 133215

I harvested a boar on Hawaii island a couple weeks ago, and this is the first meal I have cooked. My best attempt at a kalua boar plate lunch plus some fresh pineapple.

The meat is a Polynesian boar fresh ham, that I got charred and smoky on a very hot grill before pressure cooking for 2 hours with sea salt.

Thanks for posting looks yummy!

My wife is from Kenya, and she makes some amazing food, so much different than most of what we eat here in America.

The meat part of it is what she calls beef stew, she will also make other things that she calls soup, but it’s not traditional soup as we know it, and basically any kind of meat that can make a broth, and vegetables. She browns the meat first, adds the vegetables of her choice, usually peppers, onions, zucchini, carrots, a little water, and simmers in a large covered frying pan.

The yellow dish is called Ugali, and it’s made on the stove top in a medium saucepan, and is a mixture of corn flour and water. It’s not made with any seasonings, but I like it with some sea salt on it, pepper, and dipped in whatever soup she is making.

The green veggie dish is called Sukuma (pronounced scuma) and the way she makes hers is half kale and half spinach, some minced onion, diced tomatoes, olive oil and sautéed in a large frying pan. I’m not a huge kale or collard green fan it’s a little coarse for me, but mixed with spinach it’s just right.

Served with sliced avocado.

 

[Deleted member 50971]

We're on the fringes of Appalachia. There's AMAZING food here, but not at restaurants- it's just not a restaurant culture. My long-time cooking partner is moving here in the next few weeks, and we're hooked up with some local purveyors of top quality produce, meats, and cheeses, so we'll see if there's actually a demand for it. It seems a natural since we're bordering on arguably the best cool-climate wine region in the world.

Beautiful area around those mountains, I don’t know which part you’re from but I’m from up in northeastern Pennsylvania near the Pocono mountains. I live in a valley area comprised of numerous towns, and just grew up surrounded by mountains on four sides my whole life. Not huge mountains, but there are some breathtaking spots for sure. Just beautiful fall foliage.

Best of luck with your cooking venture.

 

[SIY]

Beautiful area around those mountains, I don’t know which part you’re from but I’m from up in northeastern Pennsylvania near the Pocono mountains. I live in a valley area comprised of numerous towns, and just grew up surrounded by mountains on four sides my whole life. Not huge mountains, but there are some breathtaking spots for sure. Just beautiful fall foliage.

Best of luck with your cooking venture.

Alfred is nearer to northwestern PA, just about due west of Corning. Gorgeous, and after a year here, I can't imagine living anywhere else. Did I mention the produce?

Last night's dinner was a Chinese style dish of local heirloom tomatoes and local eggs.

 

[Deleted member 50971]

Alfred is nearer to northwestern PA, just about due west of Corning. Gorgeous, and after a year here, I can't imagine living anywhere else. Did I mention the produce?

Last night's dinner was a Chinese style dish of local heirloom tomatoes and local eggs.

View attachment 227884

That looks delicious.

That’s a beautiful area where you live, and a couple hours north west of me. As close as I’ve ever been to there would be a trip to Cornell University, back in the day my father had horses and I remember taking a trip there with one.

 

[Deleted member 50971]

Speaking of heirloom tomatoes, I’m not much of a gardener, although next year I think I’m going to try my hand at some tomatoes. Anyway there is a large co-op farmers market close to me, and there is an organic grower that used to do a large variety of heirloom and other tomatoes. Sadly this year they did not have much of a variety, and pretty extreme heat for our area, coupled with no rain for much damage of the summer reduced some local crops.

 

[xaviescacs]

Omelette with SS, for the incredulous.

 

[xaviescacs]

Vegetables cream. From memory: zucchini/courgette, onion, garlic, potato, wine, olive oil, butter, chicken broth, pepper and salt.

 

[xaviescacs]

Crêpes dinner...

with a crêpe of crème anglais and chocolate as dessert..

 

[xaviescacs]

and... a nice vegetables rice (paella) with allioli

 

[JeffS7444]

Alfred is nearer to northwestern PA, just about due west of Corning. Gorgeous, and after a year here, I can't imagine living anywhere else. Did I mention the produce?

Last night's dinner was a Chinese style dish of local heirloom tomatoes and local eggs.

View attachment 227884

Now we're talking! Do you use Shaoxing wine in yours? It's a new ingredient for me, but I've already gone through quite a bit of it.

 

[SIY]

Now we're talking! Do you use Shaoxing wine in yours? It's a new ingredient for me, but I've already gone through quite a bit of it.

I live on Shaoxing and black vinegar.

 

[escape2]

Apple pancakes since we went apple picking the other week...

 

[JeffS7444]

A damp chilly day in Colorado is a fine occasion for budae jjigae, using Nong Shim's K-Army Noodles as a starting point, then adding shiitake mushrooms, kimchi, tofu, a bit of seaweed, and a hotdog. Forgot to add chewy rice cake (dduk) but this was already a filling bowl. A slice of process "American" cheese would have been appropriate too, but I didn't have any.

 

[Brian Beck]

My first post here, and it’s culinary!

Bún bò Huế (Vietnamese spicy beef noodle soup), with the most complex broth. Kaleidoscopic flavors. Addictive. My wife was born in Saigon and she likes to cook, which is good because I like to eat.

 

[SIY]

Brian! Great to "see" you!