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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...

it's funny that you ask, cuz freezing the tofu is actually one of the million ways to process tofu in China. When you freeze the tofu, the ice crystals will expand and form large bubbles in the tofu, and the texture will become very spongy. This create a nice medium to suck in flavor, so it's...

@Rock: actually I did what AB said, coat the second layer of flour and then let it rest for 15 minutes. By then the moisture from the egg has already soaked through the dry flour and there shouldn't be any "excess" flour. Or maybe I shouldn't let it rest and just fry it right away? Also AB...

My CFS looks terrible! I can't believe this... It looks so terrible. this is what I did: I coated the meat with flour, then dipped in egg, and then coated with flour again, and pan fried with just enough oil to cover the bottom of the pan. It turns out looking hideous. well it tastes good, but...

I'm trying to post a detailed recipe and introduction to this type of dish on a chinese forum, those people have very very picky eyes and everything must be pretty and otherwise they'll start trolling. very difficult :/

Hi all, I'm planning a dinner for tonight that consists of chicken fried steak with white gravy, creamy corn and sauted turnip greens. I'm trying to find a plating idea online (by looking at google images) but could hardly find any good looking dishes! Maybe the chicken fried steak is not...

That's a really nice picture. I can never achieve such clarity (focus) with my camera as well as the level of background blur. all of my pictures seem really out of focus even with a tripod :(

It tastes ok, mostly due to the canned tomato being from Hunts. San Marzano canned tomatoes would be much better, with more flavor and reduced acidity and salt. But the eggplants tastes good, and sauce was plentiful (they just sink to the bottom of the pasta, don't know how to make them stay on...

Recipe: 1 28onz can of whole peeled tomatoes, seeded and drained, juiced saved for later 3 japanese eggplants (tastes sweeter than the fat ones) sliced 2 cloves of garlic chopped handful of basil leaves, chifonade since eggplants tend to absorb a ton of oil, I just first tossed them in oil and...

Thanks! It actually has more sauce than I wanted... It just happens that the sauce goes right through the pasta and accumulates at the bottom when I plate it. I don't know how otherwise I can make it stay on top. The white stuff is ricotta cheese, salted and drained to mimic ricotta salata

sorry about the terrible photography, I simply don't have the optimum lighting and camera to achieve it. but I would like to ask whether you have any suggestion on improving the plating:) This is pasta alla norma. There's eggplants in the sauce as well as around the plate for presentation.