Food photos.
- Thread starter Bmhughes89
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The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Cheryl J
Chef Extraordinaire
GotGarlic, that meatloaf and mashed dinner looks amazing. I'm craving meatloaf now. 
Harry, your black bean chicken looks, and sounds so good. I love the step by step photos. And what a great idea of the upside down use of your steamer! I will have to remember that. Perfect for when things don't quite fit in the steamer basket.
Ditto on Sir Loin's photos, I could only see the latte one as well. Looks great though, and I want a set of those glass mugs.
Harry, your black bean chicken looks, and sounds so good. I love the step by step photos. And what a great idea of the upside down use of your steamer! I will have to remember that. Perfect for when things don't quite fit in the steamer basket.
Ditto on Sir Loin's photos, I could only see the latte one as well. Looks great though, and I want a set of those glass mugs.
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Harry Cobean
Executive Chef
packed a punch of flavour to be sure...thanks pac
!!right,the steamer,,you know it's got legs that normally rest on the bottom of the pan & keep the basket clear of the water,well,you put the steamer in the pan upsidedown & then put the bowl of food to cooked on the legs.it raises the food closer to the top of the pan where the steam is hotter & more dense.it's a chinese technique to steam the food more quickly.the food is sealed in the bowl using foil but the foil is fitted with the shiny side nearest to the food,that way the foil keeps the food moist but doesn't reflect as much heat away from the food,thus helping it to cook more quickly....ta dahh!!
Harry Cobean
Executive Chef
of course i remembered....i also seem to remember asking you to marry me the first time i saw your food...offer's still on the table now that i've seen your prawnsHaha, Harry, you remembered that I love watermelon.
What a nifty method. Kind of like a double broiler effect using steam and high temp instead of water and low temp. A vessel within a vessel. And you don't have to worry about the liquid licking the food if you have a bit too much in. Super.
Harry Cobean
Executive Chef
just posted a reply about the steamer for pacanis.GotGarlic, that meatloaf and mashed dinner looks amazing. I'm craving meatloaf now.
Harry, your black bean chicken looks, and sounds so good. I love the step by step photos. And what a great idea of the upside down use of your steamer! I will have to remember that. Perfect for when things don't quite fit in the steamer basket.
Ditto on Sir Loin's photos, I could only see the latte one as well. Looks great though, and I want a set of those glass mugs.
cor blimey chezza not you as well about the latte photo's already...give the guy a break
!!
Harry Cobean
Executive Chef
correctamundo pac!!spot on about the the food being kept well clear of the water,means you can boil the water as hard as you like rather than just simmering!!
ditto
Harry Cobean
Executive Chef
thanks tax,it was very tasty,which is a relief 'cos it's the first time i've cooked it
Cheryl J
Chef Extraordinaire
of course i remembered....i also seem to remember asking you to marry me the first time i saw your food...offer's still on the table now that i've seen your prawns
Ok now you're makin me blush.
Harry Cobean
Executive Chef
pinker than a slice of watermelon ehOk now you're makin me blush.
?
Harry Cobean
Executive Chef
tonights offering:fish,chips & mushy peas.reese's peanut butter pumpkin for pud.couple of nice haddock loins double dipped in buttermilk/cornmeal then deep fried,crinkle cut chips & harry(no relation,sadly)ramsdens mushies.
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Harry Cobean
Executive Chef
seafood & butter bean tagine.no recipe,just made it up as i went along.damn tasty too!!
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Gravy Queen
Head Chef
Wow Hazza I am totes pinching some of these ideas ! I have a ruddy huge bag of cornmeal stuff and am losing the will to live working out what to do with it . So , fish idea nicked . Butter beans going on the shopping list too , we love them !!
Were you feeding the five thousand pray tell ?
Were you feeding the five thousand pray tell ?
Harry Cobean
Executive Chef
nah,just two for a late lunch
....never going to waste me time with breadcrumbs,eggs,flour or batter & all that sh....stuff anymore.just dip it in(oooh err missus) the seasoned cornmeal,then buttermilk,then cornmeal again..fry it...voila double dipped fried whatever...simps!!double whammy is that the buttermilk is less than 1% fat so you can sign it off as healthy,yes m'lud,even if it's a mars bar you're frying!!
Harry Cobean
Executive Chef
Gravy Queen
Head Chef
They are growing on me .......
Harry Cobean
Executive Chef
that's nice
CarolPa
Executive Chef
Harry Cobean
Executive Chef
rapeseed oil carol.i think you guy's call it canola oil your side of the pond?
it's a bit cheaper than sunflower oil over here & i find it has a higher smoking point too.according to the blurp on the side of the bottle it's also a healthier oil than sunflower...so important when you are deep frying last nights leftover pizza....
!!
