Capture: Better Food Photography
223 Responses
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JacksonP, in reply to
When David met Jackson...
apologies for leavening proceedings...Classic. Rolfanui-mao.
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Hebe, in reply to
Huntascollectas Seymourii
Thanks for the reminder -- I'd forgotten about Hunters and Collectors. They were amazing live: I saw them a quite few times in the 80s, a night at Victoria Uni was one of the best concerts ever. Are they still extant?
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Hebe, in reply to
This actually reminds me of something on my "will get around to it if the right potluck event comes up"- I thought I might sometime do a "something in a cage" bread sculpture by baking the two parts separately, doing the cage by inverting a square cake tin, and putting strips of firm dough over the outside to form the cage structure (with something to stop the dough sticking to the tin). I reckon this should create a breadstick cage, that I could put over the solider bread figure baked separately.
Cakes as constructions: I like that idea. and the bread monster too.
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Islander, in reply to
That scone-pizza sounds excellent! Shall add it to what-can-be-cooked-in-a-hurry-for-a-few-more-than-me.
Secret of scones (& potato cakes): rubbing the butter in thoroughly. There is no good substitute for human hands when doing this...you should wind up with a mix that, when you take a handful & squeeze, will hold that shape when you open your fingers - but when poked, will crumble again.
All family kids are taught how to make scones and dampers - they're basic techniques, and come in handy when the nearest Maccas or KFC is a hundred k away...
Hebe, that flour sounds attractive - I'll be hunting it down (& thank you for the link.)
Great to get floury feedback-
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That bread monster reminiscent of Architeuthis (Giant Squid) in the Octonauts series, The Only Lonely Monster.
Last time I made scones I tried the lemonade recipe. Didn't feel right without the butter! Tasted ok once slathered with butter, cream and jam though.
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JacksonP, in reply to
Architeuthis (Giant Squid) in the Octonauts series, The Only Lonely Monster.
The Indie Squid Kid has some interesting images, including this one.
Full instructions here. You’d have to be keen, which obviously some of you are. ;-)
Lovely looking scones Julie, and I noted the Feijoa jam. We have a Feijoa chutney at the moment, which goes very nicely with Pork.
If you like that sort of thing.
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Julie Cross, in reply to
If you like that sort of thing.
I'd be up for it with a very special cheese at this point in time... migrating away from the meat.
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The promise of things to come.
Going back to the fruits of distinction, we planted this tamarillo tree in October last year. It's now '10 feet tall and bullet proof'. Well, the first bit at least.
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Lilith __, in reply to
And one assumes you won’t be testing the second bit?
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Fast food...
My brother alerted me to this...
when traversing the new
Rimu Tucker Trails...
watch out for Sudden Dips... -
Islander, in reply to
Ooooo! Perfectly pun-laden as always!
I especially liked the response of the spokesperson who felt for Wairarapa folk who couldnt have Eggs Benedict…*(Apropos of something equally important: when my mother & myself did quite a bit of travelling in USA, we had 6(of each) food & drink standards to know in what category the establishment we were staying at fitted:
drinks:
for my mother – Pina Colada, Gin & lime, good tea (preferably not tea-bags)
for me – single malt whisky & good water, a local sauv. blanc, excellent coffee
for the gin & whisky we liked the bottle being brought to our table…)for breakfast: Mary- muesli & yoghurt; hash browns with mushrooms, bacon & small sausages, tomatoes and a poached egg-
me- muesli, fruit & yoghurt; eggs benedict (with smoked salmon)bonus (both): a good Caesar salad
for dessert: both- Black forest cake
-some would be saddened but not surprised to know that no establishment (fancy hotels mainly)made an ‘all-items’ pass-
mind you, when we dined out we encountered some absolutely memorable – still remembered! -meals…)
Sorry yer Honour, it was the mention of Eggs Benedict that made me ramble (and yes, I do my own, not-quite-English style muffins & local free-range eggs, freshly-made hollandaise & local cold-smoked salmon – so I have an idea of perfection in these matters…)
*since the Hollandaise was going for cattle food you have to wonder about his earnestness, a leeetle bit…
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It's not food, and not producing food yet... But I got my new oven! Just got to get a few extra bits like a cake tin and muffin tray. Tried this afternoon, but our local Carrefour proved to be as almost useless as usual. Could get some bits and pieces I needed but hadn't quite planned for this trip, but couldn't get what I'd gone there for. Planning another shopping trip tomorrow afternoon to track down baking supplies...
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Joe Wylie, in reply to
Very nice & congratulations, the flowers are certainly interesting.
While it doesn't sport an internationally recognised brand name, it looks rather more reassuring than these iStoves. -
Chris Waugh, in reply to
Ah, yes, I knew there was an app for everything. Looks about as reliable as the dodgy alcohol-burning stove I used out in Taiyuan - i.e. not at all.
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Islander, in reply to
Like the dissonance between flowers and *oven* - but they're hot flowers, so that's okay. Looks more than spacious enough to do scones et al - are ovenbags available where you are? Should we send some? (Good for spuds, kumara, chicken, pork, fish etc...)
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Chris Waugh, in reply to
Nah, don't send anything. I'm in that frustrating moment in which I know everything I need can be found in Beijing, but in particular places I need to track down. My local Carrefour failed (but passed in a couple of other areas), tomorrow arvo I'll pop up to the Jenny Lou (totally Westerner focussed, therefore likely to have what I still need in terms of ingredients, at least), and I'll have a wee search online for trays and tins I need.
Kumara, you may be pleased to know, is easily bought in any market or freshly roasted in a barrel on a cart by the side of many a road around China. Personally I prefer to buy from the market, scrub thoroughly, and cook myself rather than trust what comes out of what looks like a repurposed 40 gallon oil drum. It's even better when I can get it from the in laws in season. It's nice knowing who grew your food.
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Islander, in reply to
t’s even better when I can get it from the in laws in season. It’s nice knowing who grew your food
O indeedy! (My free-range eggs & chooks come from a relly e.g (goodness! how hard it was to stop adding an extra g – for goodness.)
Kumara are such a delicious food – there is some research done that suggests that, not long after it came to the South Pacific, it also got to Japan & China… we are not talking Menzies (or worse) here, but serious (and, as yet, unpublished) work by ANZ plant geneticists.
Glad you have the fresh goodies to hand! Happy oven-cooking!
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Chris Waugh, in reply to
Kumara are such a delicious food
Aboslutely. And who needs Menzies*? The more I read on the ancient Polynesian navigators, the more respect I have their awesome skills. And China has no shortage of kumara, to the point where I suspect my wife might have trouble explaining to our non-Kiwi and non-Chinese friends which kind of tuber she's talking about, as I suspect the only 'English' word she knows for it is kumara.
*Assuming we're talking the same Gavin Menzies who tried to prove Zheng He discovered everything, the only person I've ever met who had any respect for Menzies' work was himself a former Royal Navy and Royal Canadian Navy navigator. He said from a navigator's point of view it's all entirely possible. I see a slight difference between possible and probable.
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Islander, in reply to
Assuming we’re talking the same Gavin Menzies who tried to prove Zheng He discovered everything, the only person I’ve ever met who had any respect for Menzies’ work was himself a former Royal Navy and Royal Canadian Navy navigator. He said from a navigator’s point of view it’s all entirely possible. I see a slight difference between possible and probable.
We are.
And "a slight difference between possible and improbable" becomes a lightyear gap when you reel back from some of Menzie's claims...I can list the South Island ones, if anyone really wants* but - suggesting the Zheng He's fleet used *Moeraki boulders as ballast* (admittedly done by an ardent follwer of Gavin M - but never discountinanced by the author) has to take the cake of stupidity...
*they include a South American giant sloth being sighted round Fiordland. They also traduce my ancestors. Which is when I get very angry-
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O, I have every respect for the voyages of Zheng He, and it is a pity his masters decided to cease exploring the sea- world outside of China.
It is also a shame that someone who claims his expertise is as a navigator in the RN
once ran a craft under his command aground – and has continually lied about how his book came to be written – and by whom- -
Ian Dalziel, in reply to
search online for trays and tins I need.
I believe these people bought out the
Bonco Baking Tins business...
still available on Trade Me though... -
Ben Austin, in reply to
That sir, is inspired
and for mine, a platter of bear, elk and reindeer meat, Helsinki 2011
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Chris Waugh, in reply to
Thanks. Managed to track down some on Chinese sites, too, but the pricing is strange, as in shipping costs nearly twice as much as the tins themselves, so my wife is going to ask her friend where she got hers. I'm pretty sure I could find some in certain markets, too. One way or another, I'll get what I need.
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Simple Country Cooking. Strawberry muffins fresh from the oven. Rakaia Cafe today.
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Chris Waugh, in reply to
Ooh, yummy. My daughter loves her strawberries. I'll have to find me a recipe for strawberry muffins when I get my baking gear.
Oh, and she'll be 1 tomorrow. Pity I don't have any muffin trays now, they'd be a great birthday present.
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