Recent content by Hyperion

Hi all, I haven't come here for some time. The above picture is my first time attempting panfried duck breast, which I butchered off of a whole duck along with the skin. Here's what I did: I first scored the skin lightly for grease to leak through. Then seasoned with salt and pepper. I started...

are you belittling me for not going all the way to france to eat in a french restaurant? wow

So for this year's valentine's day I went to do my homework. I went to a popular french restaurant in Dallas with my gf. I think the menu items they have are quite french and not so much americanized. She had mussels with saffron sauce (after some tasting I believe it has lemon, saffron...

here comes the photo: chicken and artichoke

When I was in high school, they often server a kind of bread stick that not only has cheese sprinkled outside, but also has cheese filled inside. I wonder how it's made... Now on TV there's the dijorno's "cheesy bread stick" or something that looks similar. I tried to make it at home, by first...

do you think my camera will handle low light? Whenever I do it I tend to get lots of noise on the image and I was told that only high end cameras can handle low light without introducing noise

I love flat bread with toppings. I remember the first time I had it was in Minneapolis in a restaurant called The Twin Cities grill or something, once they offered me free sample of their tomato and basil flat bread. it was amazing. A few weeks ago I went to outback and had their chicken and...

thanks everyone! Guessing that I'm getting closer to my camera's full cap lol

I love ossobuco. But whenever I make it, the meat tends to fall off from each other, which looks really ugly. for example this one I made long time ago. The problem is that there are about three major muscles in each slice of ossobuco, and they are only connected by a few thin membranes. Once...

I have been posting my food photos here and asking for advises. After taking the advises I experimented different settings on my camera, adjusted color in photo editor, and tried different lighting. Funny thing is that I think the best lighting I found is a tungsten chandelier on top of my...

I always baked meatloaf at 350 until done. But I'm wondering since meatloaf is like a giant meatball, if I cook it low and slow for say 3 to 4 hours will it generate a buttery soft texture like a meatball marinara does? I suppose there will be juice coming out of the meat, pooling in the pan...

thanks, I'll look for it tonight

yea that's what I thought lol. do you have a suggestion on a different brand of hot sauce I can use?

Can I use tabasco sauce to make the wing sauce? It's pretty thin and melted butter is also thin. besides, tabasco sauce is meant for drizzling and not pouring in cups lol

I have tried to make buffalo wings several times in the past, but I always found that without adding a large amount of cheese, the wing sauce I made could never stick to the wings. I simply followed the original recipe to melt butter and then drizzled in hot sauce, and after the wing is done...