mhill95149 wrote:grilled zucchini with sage, garlic & butter

Are you still shooting food with a P&S?

brandon_w wrote:

mhill95149 wrote:grilled zucchini with sage, garlic & butter

Are you still shooting food with a P&S?

pretty much everything I post here is shot with a Canon PowerShot SD850IS
I've got a Canon 50D for work...

mhill95149 wrote:pretty much everything I post here is shot with a Canon PowerShot SD850IS

Further irrefutable proof that it is the eye and not the gear. My camera costs about 10 times more than your P&S and your photos are easily more than 10 times better than mine. You really inspire me to improve.

Bill/SFNM

I like to get really close to the food and this little P&S does that while my big camera
would need a macro lens to do the same thing. I wish it had better low light performance
the files are kind of noisy above 100 ASA.

Writeup coming...

I noticed that one of Erik M.'s pics of the shawarma from Falafel Arax in LA had vanished into the ether, so I figured I'd post my own.

CrazyC wrote:

Writeup coming...

Uni?

Blown Z wrote:

Ha! Great one, Blown Z!

^^^ Thanks!

Costco organic VS. Earth Shine Farm eggs





A huge win for the eggs from
http://www.earthshinefarm.com/

Cathy2 wrote:

CrazyC wrote:

Writeup coming...

Uni?

Oh yeah. Perhaps the best uni I've ever had. The meal was definitely the best meal I've had in my life

mhill95149,

I'm not sure one is better than the other, it is simply different breeds of laying chickens.

A few weeks ago, I was gifted with a duck and chicken egg that I fried simultaneously:


I eat the yolk in one piece. The chicken yolk fit comfortably into my mouth. The duck was just a bit too big. The obvious difference is the viscosity of the egg whites with the duck's white was surprisingly thinner.

I'm glad I impulsively cooked them together.

Regards,

thats a great picture cathy, thanks for posting it.

Cathy2 wrote:mhill95149,

I'm not sure one is better than the other, it is simply different breeds of laying chickens.

The deeper color in the yolks, I'm told, is a very good indicator of the hen's diet. The darker yolk shows that the hen likely had greater access to pasture (green plant matter). The color is due a high concentration of beta carotene from pasture feeding. Also, these eggs likely have a higher level of B vitamins and omega-3s.

Hi,

From the University of Illinois Extension:

On Organic Eggs wrote:Contrary to the beliefs of many critics, "organic eggs" do not have higher nutritional values. The chief characteristic of organic eggs may be a strong flavor acquired when the chickens eat bugs, worms, decaying matter, or similar materials. That is not a nutritional plus.

On Egg Yolk color wrote:Yolk color varies. It is almost completely dependent upon the feed the hen eats. Birds that have access to green plants or have yellow corn or alfalfa in their feed tend to produce dark yolks. Since commercial laying hens are confined, lighter and more uniformly colored yolks are being produced. Yolk color does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of color.

Land grant universities are mandated to conduct research and distribute information on agricultural issues.

Regards,

Cathy2 wrote:Hi,

From the University of Illinois Extension:

On Organic Eggs wrote:Contrary to the beliefs of many critics, "organic eggs" do not have higher nutritional values. The chief characteristic of organic eggs may be a strong flavor acquired when the chickens eat bugs, worms, decaying matter, or similar materials. That is not a nutritional plus.

On Egg Yolk color wrote:Yolk color varies. It is almost completely dependent upon the feed the hen eats. Birds that have access to green plants or have yellow corn or alfalfa in their feed tend to produce dark yolks. Since commercial laying hens are confined, lighter and more uniformly colored yolks are being produced. Yolk color does not affect nutritive value or cooking characteristics. Egg yolks are a rich source of vitamin A regardless of color.

Land grant universities are mandated to conduct research and distribute information on agricultural issues.

Regards,

Organic isn't necessarily the criteria under scrutiny, but rather pasture raised vs. not. Hens can produce organic eggs inside a pen.

Nevertheless, there is a study to show everything, and a study to refute every study:

SARE Reports:

Eggs of the pastured chickens contained 34% less cholesterol, 10% less fat, 40% more vitamin A, twice as much omega-6 fatty acid, and four times as much omega-3 fatty acid as the USDA standard.

eatchicago wrote:Nevertheless, there is a study to show everything, and a study to refute every study:

You have to decide on the qualifications of those doing the research, which brings a 'buyer beware' element to it.

Regards,

Cathy2 wrote:

eatchicago wrote:Nevertheless, there is a study to show everything, and a study to refute every study:

You have to decide on the qualifications of those doing the research, which brings a 'buyer beware' element to it.

Regards,

indeed, qualifications and biases. On one hand, you have research reported by SARE, an organization with a relatively clear bias against commercial egg production. On the other hand, you have the University of Illinois, one of the largest commercial-poulty-industry funded organizations in the country - an organization whose basic existence depends on support from the industry about which it conducts its research.

On the third hand (genetic modification can do that), you have Kennyz's lifetime of eating eggs, in which it has been unquestionably proven that dark-yolk eggs taste better than pale-yolk eggs.

You guys are making me hungry for an egg and bacon sammich.

Here's the chicken from Earth Shine Farms....
I'll be cooking it tonight.

It's good to be a leg man. This bird spent time walking around!

and cooked..


Pretty good chicken. Not sure if I'll be ordering such a spendy bird anytime soon but
I want to try more farm raised birds for sure!

Kennyz wrote:On the third hand (genetic modification can do that), you have Kennyz's lifetime of eating eggs, in which it has been unquestionably proven that dark-yolk eggs taste better than pale-yolk eggs.

And here, I believe, is the only justification that's needed. If it tastes better to you, you should absolutely have a strong preference. Negligible nutrition differences be damned - when it's way too early & one's brain is foggy, having a nice, tasty breakfast is all that matters

Deboned (mostly) French Chicken - Roasted in WFO

Spicy Dried Mango from Fresh Farms


Slammin' salmon with crispy crust


Half-gone smoked sausage from Klas with that fantastic, heart-stoppin', buttered, toasted rye

and cooked

Red curry beef with cucumber relish on rice noodles.

I made this cake yesterday for my boyfriend's birthday, and it was a big hit!