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Old 04-10-2011, 12:25 PM   #11
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Roast chicken, pilaf and steamed or glazed carrots.
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Old 04-10-2011, 12:43 PM   #12
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For lunch I fried some Pejerreys (Kingfish).

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Old 04-10-2011, 12:46 PM   #13
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I will be working on a Mushroom Ragu later, maybe over some cheesy polenta.
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Old 04-10-2011, 12:47 PM   #14
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powerplantop, just a little off topic but that's a rally good food photo. How'd you do it?
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Old 04-10-2011, 01:05 PM   #15
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Quote:
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powerplantop, just a little off topic but that's a rally good food photo. How'd you do it?
A few things, one before I started to cook I already had the basic plate layout in mind. The tomato and the Peruvian onion sauce give a nice contrast in colour. The flat leave parsley does the same, it was not not in the original plan. Neither was the lime.

Lighting was natural indirect light, my preference.

I cooked the fish in three batches and drained them on paper. I took the best looking ones and set them aside. The ugly one went on the bottom. As I started to put the nice ones on the shape took place. I put them on the plate skin side up to get a fresh look.

Did the final garnish then checked the plate to make sure everything was in it place. Shot the plate from several angles and dif apetrure settings. Loaded the pics into Lightroom and did some basic editing for colour, light ect.

It has taken me about two years (part time) to get to this point. When I get time I plan to do some YT vids showing how to do this. The vids would be for amatures who want to get nice pics.
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Old 04-10-2011, 01:53 PM   #16
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We will be having porcupine meatballs, mashed potatoes, and peas.

I got smart this last time. I have always cooked them on the stove, and a lot of times they fell apart (I just turned it into meat sauce when they did that). I had a little over 3 pounds of ground beef that I wanted to make into meatballs the other day, so I mixed it all up (meat, uncooked rice, chopped onions, 3 eggs), formed the meatballs (trying to keep them uniform size, but not thinking about how many it would make), and put them on my big cookie sheet. Without even trying I ended up with exactly 40 meatballs, and they fit perfectly on the cookie sheet! I baked them a hair over 20 minutes at 400 degrees F. I put some of them into a skillet with canned tomatoes and parsley and cooked until the tomatoes broke down a little and were heated through. I had never baked my porcupine meatballs before, but that is how I will always do them. I froze the rest of them in meal-sized batches.
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Old 04-10-2011, 02:20 PM   #17
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The plan is:

Herb Pepper BBQ'd Chicken Wings
Orzo with Parmesan Tomatoes and Dill
Steamed Broccoli (the broccoli truck seems to have made a large delivery to my freezer)
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Old 04-10-2011, 02:51 PM   #18
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We have some friends from church coming over and we're making pizzas- they are brining the toppings so I am not sure what kind yet :)
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Old 04-10-2011, 03:05 PM   #19
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We are having odds and sods. There's a little bit of a lot of things in the fridge.

- tortellini with bearnaise
- chicken soup
- ham
- pork tenderloing
- quinoa
- shanghai noodles
- chicken chowmein
- bacon

There is a plate of cut up fruit on the table right now that we will be grazing on til dinner. Hmmm...looks like pigs better not come around my house or they will be eaten! LOL!
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Old 04-10-2011, 03:21 PM   #20
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Quote:
Originally Posted by Barbara L
We will be having porcupine meatballs, mashed potatoes, and peas.

I got smart this last time. I have always cooked them on the stove, and a lot of times they fell apart (I just turned it into meat sauce when they did that). I had a little over 3 pounds of ground beef that I wanted to make into meatballs the other day, so I mixed it all up (meat, uncooked rice, chopped onions, 3 eggs), formed the meatballs (trying to keep them uniform size, but not thinking about how many it would make), and put them on my big cookie sheet. Without even trying I ended up with exactly 40 meatballs, and they fit perfectly on the cookie sheet! I baked them a hair over 20 minutes at 400 degrees F. I put some of them into a skillet with canned tomatoes and parsley and cooked until the tomatoes broke down a little and were heated through. I had never baked my porcupine meatballs before, but that is how I will always do them. I froze the rest of them in meal-sized batches.
Love porcupine meatballs Barb. :-). Have you ever pressure cooked them? I learned that from my MIL. Turn out great every time, no breakage or crumbling.
Not sure what's for dinner, maybe Chicken and Noodles or chicken soup. But, after reading some of these posts I have a hankering for cabbage rolls and Pierogi!
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