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Post by Pastafarian on Oct 18, 2016 22:52:49 GMT -5
The stuff that makes you drool. Or ache. Or swoon.  *I'm a sweet tooth. So I might just hide this one under my mattress |
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Post by Pastafarian on Oct 18, 2016 22:56:55 GMT -5
Sometimes I swing savoury though  |
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Post by Logoboros on Oct 18, 2016 23:01:39 GMT -5
I propose bonus points for pictures shot by oneself of food prepared (at least in part) by oneself. Double bonus points if you use classic food photography tricks that render the food inedible, like using Elmer's glue instead of milk in your cereal bowl.
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Post by Pastafarian on Oct 18, 2016 23:18:02 GMT -5
I propose bonus points for pictures shot by oneself of food prepared (at least in part) by oneself. Double bonus points if you use classic food photography tricks that render the food inedible, like using Elmer's glue instead of milk in your cereal bowl. I'm cool with that. Sometimes my photos look good. Other times, like that one chicken curry I made, it looks like the contents of a child's diaper. I'll focus on the former. |
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GumTurkeyles
AV Clubber 
$10 down, $10 a month, don't you be a turkey
Posts: 3,065 
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Post by GumTurkeyles on Oct 19, 2016 6:56:57 GMT -5
 Scallops Crudo topped with paprika, sea salt, and a flavorful olive oil I purchased in Tuscany. Also garnished with edible flowers, pomegranate seed, and arugula and sorrel micro greens. One of the courses my girlfriend at the time and I served at a 10 person dinner party we hosted. |
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Post by pairesta on Oct 19, 2016 8:40:50 GMT -5
Franklin BBQ brisket:  It's not pretty or artfully arranged, but every time I see this pic I'm breathtaken. So many pics of brisket get it wrong. You can tell it's dry just by looking at it. But it's a neat slice, it's compact, and has a pretty bark. This isn't. It's a black crust, and it flecks all over everything. It's shaggy, loose, the slices aren't even. It's clearly dripping with fat (look at that butcher paper on the right side of the photo! It's soaked!). The meat is a grayish color with little smoke ring. But see how the fibers of the meat are loose? That means it's cooked right. It will nearly liquefy when you eat it. It will be the best thing you ever put in your mouth. |
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Post by Ron Howard Voice on Oct 19, 2016 9:35:35 GMT -5
Oooh! An excuse to brag about Kathy Tran, the awesome (and freakishly young - 22) photographer the Observer uses for my stuff! Here's her photo of a shish kebab from a Colombian restaurant  A couple pics from a story called "Falafel Fight"   Some very literally smoked fish:  And, before you tell me to stop posting, an apple:  |
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Post by Liz n Dicksgiving on Oct 19, 2016 9:47:22 GMT -5
My favorite of all the many, many food photos Hugs and I have taken over the years (she gets the credit for this one):  Is it a bowl of tater tots with cheesy broccoli sauce? Yup. We're way classy. But I really like this one, and it constantly makes me wonder why we haven't had bowls of tater tots with cheesy broccoli sauce for dinner since. (It was about three or four years ago.) |
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Post by Pastafarian on Oct 19, 2016 13:48:44 GMT -5
Scallops Crudo topped with paprika, sea salt, and a flavorful olive oil I purchased in Tuscany. Also garnished with edible flowers, pomegranate seed, and arugula and sorrel micro greens. One of the courses my girlfriend at the time and I served at a 10 person dinner party we hosted. Beautiful! |
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Post by Pastafarian on Oct 19, 2016 13:49:53 GMT -5
Franklin BBQ brisket: It's not pretty or artfully arranged, but every time I see this pic I'm breathtaken. So many pics of brisket get it wrong. You can tell it's dry just by looking at it. But it's a neat slice, it's compact, and has a pretty bark. This isn't. It's a black crust, and it flecks all over everything. It's shaggy, loose, the slices aren't even. It's clearly dripping with fat (look at that butcher paper on the right side of the photo! It's soaked!). The meat is a grayish color with little smoke ring. But see how the fibers of the meat are loose? That means it's cooked right. It will nearly liquefy when you eat it. It will be the best thing you ever put in your mouth. That looks so luscious. I'm kinda salivating over here. |
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Post by Ron Howard Voice on Oct 19, 2016 15:11:42 GMT -5
Scallops Crudo topped with paprika, sea salt, and a flavorful olive oil I purchased in Tuscany. Also garnished with edible flowers, pomegranate seed, and arugula and sorrel micro greens. One of the courses my girlfriend at the time and I served at a 10 person dinner party we hosted. You win the thread for posting something spectacular-looking that you actually made! Also, uh, we're all visiting. |
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Post by songstarliner on Oct 19, 2016 18:58:26 GMT -5
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Post by Liz n Dicksgiving on Oct 20, 2016 8:56:26 GMT -5
One type of photo that always does me in is the inevitable porny shot of heirloom tomatoes in an early-summer issue of Martha Stewart Living, which will arrive at my house in, say, early April. When tomatoes feel the furthest away of any time of year. Here's an example, but there have been countless variations on the theme:  |
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Dellarigg
AV Clubber
This is a public service announcement - with guitars
Posts: 7,634
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Post by Dellarigg on Oct 20, 2016 9:00:38 GMT -5
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Post by Pastafarian on Oct 20, 2016 9:21:03 GMT -5
Ohhh baby. I had mackerel sashimi the other night so adding olive oil and close quarters to it just amps up the drooling. |
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Post by Pastafarian on Oct 20, 2016 9:25:33 GMT -5
Ok, this is one I made. Grilled Sausages and Radicchio  |
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Smacks
Shoutbox Elitist 
Smacks from the Dead
Posts: 2,904 
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Post by Smacks on Oct 20, 2016 12:47:15 GMT -5
You know what it is....  I think I actually gasped when I sliced it in half. And then it got roasted into a root vegetable bake tossed with a mustard-y vinaigrette:  |
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Trurl
Shoutbox Elitist
Posts: 7,693
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Post by Trurl on Oct 20, 2016 13:16:48 GMT -5
There was a fishmonger I used to go to that used to get "cheese smoked mackerel" from Sweden, which was basically fillets of mackerel with some sharp cheese on top and stuck in a smoker. I never liked mackerel particularly (even stuff I caught) but this stuff was amazing - the cheese cut the heaviness of the mackerel and somehow the texture ended up being more delicate, like unagi. I was never able to find it again after the shop shut down. |
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Post by The Stuffingtacular She-Hulk on Oct 20, 2016 14:31:38 GMT -5
I have to say to y'all that I'm insanely jealous of your photography skills. I went through my Instagram and my hard drive and my phone gallery and couldn't come up with anything that looks this good.
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Post by Floyd Diabolical Barber on Oct 20, 2016 21:12:50 GMT -5
 Banana split from a local frozen custard stand. It consists of a split banana separated by scoops of home made chocolate, strawberry, and vanilla ice cream, topped with three mounds of frozen custard, topped with chocolate syrup, strawberry syrup with chunks of strawberry, pineapple syrup with chunks of pineapple, crushed nuts, whipped cream, and a cherry And this year, it was still less than 5 bucks. |
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Tellyfier
TI Pariah 
Unwarned and dangerous
Posts: 2,552
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Post by Tellyfier on Oct 21, 2016 8:47:29 GMT -5
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Post by Logoboros on Oct 21, 2016 13:04:59 GMT -5
I can't tell if that's a sig-line, a caption, or both. |
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Smacks
Shoutbox Elitist
Smacks from the Dead
Posts: 2,904
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Post by Smacks on Oct 28, 2016 12:59:20 GMT -5
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Baron von Costume
TI Forumite
Like an iron maiden made of pillows... the punishment is decadence!
Posts: 4,683
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Post by Baron von Costume on Oct 28, 2016 14:28:02 GMT -5
Buttermilk Fried Chicken, so good...  |
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Baron von Costume
TI Forumite
Like an iron maiden made of pillows... the punishment is decadence!
Posts: 4,683
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Post by Baron von Costume on Oct 28, 2016 14:34:35 GMT -5
Not my greatest food photo ever but probably one that best conveys the pure sinful decadence of the dish.  |
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Post by Ron Howard Voice on Oct 28, 2016 14:46:03 GMT -5
This is a pistachio coffee cake with cream on top. Lighting was not great but...  |
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Post by Pastafarian on Nov 7, 2016 21:58:04 GMT -5
It's not pretty, (I'm not expecting a Food and Wine cover) but I did make it. Lemon Herb Spatchcock Chicken and Sweet Potatoes with Maple and Chipotle  |
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LazBro
Prolific Poster 
Posts: 10,278
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Post by LazBro on Nov 22, 2016 0:09:34 GMT -5
How did you spend your evening? Well, if the answer isn't making a lattice-top apple pie, then you suck and I'm cool. (Seriously though, I'm no baker, but this doesn't look completely terrible. The funny part is that I didn't make this for Thanksgiving. Actually, I don't know why I made this.)  |
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Smacks
Shoutbox Elitist
Smacks from the Dead
Posts: 2,904
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Post by Smacks on Mar 9, 2017 11:16:42 GMT -5
I made a thing! Pan seared scallops with shallots, white wine and butter over orzo pasta and steamed asparagus, green beans and red peppers. Was honestly one of the best things I have every eaten.  |
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LazBro
Prolific Poster
Posts: 10,278
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Post by LazBro on Mar 9, 2017 13:11:09 GMT -5
I made a thing! Pan seared scallops with shallots, white wine and butter over orzo pasta and steamed asparagus, green beans and red peppers. Was honestly one of the best things I have every eaten. Those scallops look sooooo good. Beautifully seared. |
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