Random Food Pictures
Random Food Pictures
-
-
-
-
-
-
Post #1531 - June 26th, 2011, 3:19 pmBill,
That bread looks perfect.
This weekend, I made a "topsy-turvy" cake for the first time. I baked and froze all the layers ahead of time in order to bring them to St. Louis (5.5 hours away) to assemble the whole cake there, rather than risk transporting a fully-stacked/decorated cake in my tiny car.
The recipient's 14-daughter is an aspiring cake decorator, so I gladly enlisted her help and I think she did a lovely job. My self-criticism is that since there was no room in my friend's freezer to re-firm the cakes, I didn't want to risk trying to carve the sides to get them as straight as I wanted, since there was no time to re-bake layers if there was any disaster. But everyone seemed to enjoy it--especially all the kids, who remarked that it reminded of them "the circus" or "Dr. Seuss." Not horrible for a first-go at one, since this type of stuff is really outside my "wheelhouse."
Alternating vanilla and chocolate layers, filled with alternating layers of chocolate buttercream and homemade strawberry preserves. Frosted with vanilla bean buttercream and decorated colored fondant by Bailey M.
-
-
Post #1532 - June 26th, 2011, 3:28 pmImpressive to say the least!
I'm definitely going to beg you to bake the next cake I need.
-
-
Post #1533 - June 26th, 2011, 5:49 pmThanks, zoid. Just PM me anytime!
-
-
-
Post #1534 - June 28th, 2011, 5:01 pmMore bread
Back to 50 /50 WW flour and Costco "white wheat"
The addition of the white wheat makes the loaf get
much darker than AP flour or bread flour.
-
-
-
Post #1535 - June 29th, 2011, 8:17 amSorry Gary, I know it's heresy, but sometimes I like to cut 'em up, sauce 'em and finish 'em on the grill.
-
-
Post #1536 - June 30th, 2011, 2:54 pmI like blue crabs:
-
-
-
-
-
-
Post #1539 - July 12th, 2011, 2:12 pmFrom Reddit, a caveat on how not to take photographs of plated food at restaurants:
-
-
-
Post #1540 - July 12th, 2011, 2:53 pmSantander wrote:From Reddit, a caveat on how not to take photographs of plated food at restaurants:
hilarious, thanks, i needed a good laugh. justjoan
-
-
-
Post #1541 - July 14th, 2011, 12:13 amSantander wrote:From Reddit, a caveat on how not to take photographs of plated food at restaurants:
everybody enjoys a duckface.
-
-
Post #1542 - July 14th, 2011, 1:47 pmMolly's Cupcakes at 2536 N. Clark St
THE RON BENNINGTON
chocolate cake, peanut butter filling,
chocolate ganache,
crushed butterscotch topping
New flavor - KAHLUA
-
-
-
Post #1543 - July 16th, 2011, 8:31 pmMichigan snap peas from the farmer's market in Empire, MI today
and this version
-
-
-
Post #1544 - July 17th, 2011, 11:57 am
-
-
Post #1545 - July 17th, 2011, 12:28 pmEx-pro wrote:
More chicken art, around the corner, on the front of Shack #7.
-
-
-
Post #1546 - July 17th, 2011, 4:08 pmI may be mistaken, but I seem to recall that the Hyde Park Harold's had an animated neon sign of the chef chasing and dispatching the chicken. Perhaps it's still there...?"Don't you ever underestimate the power of a female." Bootsy Collins
-
-
-
-
Post #1547 - July 18th, 2011, 10:59 amGravlax (cured salmon) with Fennel Orange Butter on Tartine bread.
-
-
-
Post #1548 - July 20th, 2011, 10:08 amBehold, the super shawarma:
Fettuccine alfredo is mac and cheese for adults.
-
-
Post #1549 - July 20th, 2011, 10:14 amBeautiful photo Bill/SFNM! Looks delicious!
-
-
-
Post #1550 - July 20th, 2011, 9:39 pmA few from my first ever paid food shoot
(I've been getting paid to photograph people for years...)
-
-
-
-
Post #1551 - July 20th, 2011, 9:50 pmmhill95149 wrote:A few from my first ever paid food shoot
(I've been getting paid to photograph people for years...)
Nice! I'm sure your client was VERY happy.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
-
-
-
Post #1552 - July 21st, 2011, 12:14 amExcellent pics Mel!Fettuccine alfredo is mac and cheese for adults.
-
-
-
Post #1553 - July 22nd, 2011, 1:00 pmRoasted & peeled golden beets prepped for a salad course
-
-
-
Post #1554 - July 22nd, 2011, 6:05 pmThose are some BEAUTIFUL beets! I'm craving them now!!!!
New cake today for a 60th birthday party. 2-layer buttermilk chocolate cake filled with fresh strawberries surrounded with pink Italian buttercream (flavored with Cointreau) "roses." It ended up garnished with pink dragees, as well, but I wanted to get a photo before the light went bad in the kitchen.
-
-
Post #1555 - July 22nd, 2011, 7:20 pmtgoddess wrote:Those are some BEAUTIFUL beets! I'm craving them now!!!!
New cake today for a 60th birthday party. 2-layer buttermilk chocolate cake filled with fresh strawberries surrounded with pink Italian buttercream (flavored with Cointreau) "roses." It ended up garnished with pink dragees, as well, but I wanted to get a photo before the light went bad in the kitchen.
Funny, I made a cake like this for easter! (Poor photography though, I coudln't find my cake stand). I colored the italian buttercream yellow and used pink food coloring spray.
-
-
-
Post #1556 - July 22nd, 2011, 7:42 pmDamn! I'll take a slice of each, please.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
-
-
-
Post #1557 - July 22nd, 2011, 9:02 pmThose are beautiful cakes!
-
-
Post #1558 - July 23rd, 2011, 3:15 pmLunanoir,
Your pink/yellow "roses" are GORGEOUS. What flavor was the cake?
-
-
-
-
Post #1560 - July 23rd, 2011, 10:03 pmOuch! I'm so sorry.
Hope you get cleaned up soon.
