Since I started food photography I've been collecting dishes, pans and plates. After all, you would all get bored if I used the same one every time (and so would I). The fishy dishy is hand-made in Italy. Pretentious, mois?
What did you cook/eat today (March 2017)?
- Thread starter Morning Glory
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Lovely - the cooked one, I mean.
Its not unique. See here for discussion about 'unique'!
Elawin
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Braised mince tonight with potatoes, carrots, and Swiss chard. No picture, I am afraid. It wasn't what I intended having, but subsidence and a non-shutting outside door meant I had other, more important things to do
Yorky
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Pretentious, mois?
A banana could be a solution?
Yorky
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I made these sarnies yesterday evening. The sun had gone down so I used flash (off camera). Too late (or lazy) to set up the tripod.
For the sauce I found that there was only a little Tabasco left in the bottle so I used it all. The result was very spicy.
For the sauce I found that there was only a little Tabasco left in the bottle so I used it all. The result was very spicy.
MypinchofItaly
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Yesterday we had for dinner this salty cake with spinach, ricotta cheese and a little slices of mozzarella.
Elawin
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Looks rather nice. Presumably you can make it without the salt
Yorky
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I planned these ribs before I remembered that there is a wedding to attend tomorrow.
No problem, they can sit marinating in the fridge until Sunday.
I shall not be attending the wedding ceremony. Too similar to a funeral but everyone goes home (usually)
No problem, they can sit marinating in the fridge until Sunday.
I shall not be attending the wedding ceremony. Too similar to a funeral but everyone goes home (usually)
MypinchofItaly
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Ricotta and mozzarella have almost sweet tasty, so I added a pinch of salt and pepper to give more flavor
Looks rather nice. Presumably you can make it without the salt
Looks rather nice. Presumably you can make it without the salt
Swiss chard - eligible for the Recipe Challenge!!!!
Yorky
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The guy who said that was considered by Basil to be only one step from the apes in the evolutionary mechanics.
They will be all the better for marinating longer!
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