Capture: Better Food Photography
223 Responses
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Julie Cross, in reply to
Flying Spaghetti Monster bread
Awesomeness.
My neighbour's figs and bananas. The rosellas get em first.
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Julie Cross, in reply to
It being the season here, I wonder if anyone has any Feijoa recipes and photos? ;-)
well, um, yeah as you know I have a few...
What do you do with them: stew/bake/saute in butter?
You might be surprised! I have a confession about an obsession... http://feijoafeijoa.wordpress.com
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Joe Wylie, in reply to
...the fruit tastes just like tinned fruit salad, even down to the hint of tin.
Spot on description. I wonder if that taste is potassium oxalate: The unripe green fruits can irritate the throat and the latex of the leaves and vines can create rashes in the skin, because both contain potassium oxalate: that's the reason why the fruits have to be consumed when the scales lift up
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Jackie Clark, in reply to
We ate those in my childhood, Steve. We had a few plants in our garden. And we have a couple here, which we have eaten the fruit from. As for fejoa, we didn't have a tree in our backyard where I grew up (our backyard was actually Smale's Quarry, but that's another story) in Takapuna, and I think I may have eaten them as a child but I never liked them. Choko, however, grew wild out the back, and we did eat quite a bit of that. Loved them with cheese sauce. Mmmm.
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Very green beans at Avondale Market.
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And some green eels …
I love shopping alongside the Chinese matrons. They're so particular about what they'll buy.
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Steve Barnes, in reply to
We ate those in my childhood, Steve.
In Aucks? I have never seen them ripen here, they should be an Orangy Yellow when ripe.
Choko,
Yuckity yuk yuk yuk yuk yuk. Right down there with Okra.
potassium oxalate:
The Potassium salt of Oxalic Acid found in the leaves of Rhubarb, great for cleaning saucepans, apparently.
They’re so particular about what they’ll buy.
But they still buy weeds ;-)
They also don’t have much in the way of “Quality Control” like we have here to assure us that all is down to the same quality, “looks good tastes like water” so I suppose it’s worth choosing. Those look like Cucumbers but I can’t be sure because all our cucumber are belong to New World Ordering execs and like them, they all look the same.. -
JacksonP, in reply to
You might be surprised! I have a confession about an obsession… http://feijoafeijoa.wordpress.com
Might try some of those this year myself. Thanks for sharing the link.
It’s how I cope with my coffee addiction. An obsession shared is an obsession halved. Or something.
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Russell Brown, in reply to
They’re so particular about what they’ll buy.
But they still buy weeds ;-)
Heh. Otoh, they'll stand there for 10 minutes carefully choosing the best weeds in the bin -- and throwing the others back with something approaching disdain.
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Chris Waugh, in reply to
Heh. Otoh, they’ll stand there for 10 minutes carefully choosing the best weeds in the bin – and throwing the others back with something approaching disdain.
If they grew up in China, it's from years of practice in markets where you have countless very strong reasons to be very choosy about what you buy.
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Three types of home made mustard
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Sofie Bribiesca, in reply to
Three types of home made mustard
Yum, your spoon even looks great. :)
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Islander, in reply to
O! We used to have bushes of 'Cape Gooseberries' at Leaver Terrace.
First up, got them all. (Familial sharing? Not among the kids' bushes - but you trespassed on the adults' lot at your peril...)Never encountered plants since.
Jackson - lovely & evocative -obviously! - photo.
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Islander, in reply to
Ooo! Now I know what I was sold by a kid here in Okarito - he called 'em 'Chilli berries' and they * were* tasty. I had hopes of heat...
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Islander, in reply to
O waua!
Wonder if I can recreate it in scone - or maybe, damper? - dough? -
Islander, in reply to
I have a Monstera deliciosa that was given by a nephew of my mother's for her second wedding. The shithead she married is thankfully dead, but Mary & the Monstera happily thrive (the latter in my living room.) Never flowered or fruited. Temperature I suspect-
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Hebe, in reply to
Three types of home made mustard
Now there's an idea ( and a choice photo). I made barbecue sauce with green tomatoes two years ago which was received well. For the barbecue-ness I used molasses, garlic and a little chilli, with cumin to get that good stinky-socks depth of flavour.
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Jackie Clark, in reply to
Yes, right here in Auckland, Steve. We used to have magic summers you know. Just the right weather for them.
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Gudrun Gisela, in reply to
What a sight for sore eyes Joe. They are a fine looking specimen.Did you know they float?
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I have a monstera I was given as just a tiny shoot in a tiny pot some years ago. It rapidly got enormous and was always sending out suckers which often would be several feet long (snaking down the wall or behind the couch) before I noticed. Once one of them climbed into a large bowl that I had just next to the plant, and the sucker went round and round and round the inside.
One day I decided I had enough of this ambitious plant and wanted to reduce its size, so I tried to trim both branches and roots, but I found both are quite brittle and manged to break most of them. I was left with a small scrap of root terminating in a small stick just above the surface of the potting mix.
Well I thought that was probably goodnight to the monstera but to my astonishment it soon sprouted and is now getting huge again. I’ve decided it’s actually unkillable!
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David Hood, in reply to
Wonder if I can recreate it in scone – or maybe, damper? – dough?
Any dough firm enough to hold its shape should work fine- that one was a fairly standard hand made dough. I just put it in the oven without a second rise so that it would better hold its shape.
That said, that particular construction is both easy and hard- the assembly was easy (balls of dough placed together for the body, intermixed with rolls of dough for the tentacles) and was easy for people just to pull apart to eat, the cooking time was hard as the thin tentacles bake much faster than the body (I actually got it a little wrong and it was slightly underdone in the middle). Next time I'll approach it slightly differently.
For those wanting to give bread sculpting a go, keep in mind that snipping the dough with scissors is an easy way to make scales (I once did a dragon this way) and dough (hopefully soft dough) pushed through a sieve or a garlic press makes hair. -
Islander, in reply to
Thank you David!
A happy atheist has to have something to offer for the Easter table some of my benighted rellies put up-
I will send a photo: I expect my FSM will involve cheese, kelp pepper, garlic & chilli- -
David the Flying Spaghetti Monster is AMAZING! I wonder if a small steel bowl inverted under the body (making it hollow) would solve the cooking time problem.
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Bread for cheats.
While no competition for David's monster, we were pretty pleased with this loaf, even though it came out of one of those bread maker thingies. Tasted amazingly good for all that.
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the quality of Myrtaceae
…3 very lge old (feijoa) trees – fruit never gets eaten
I put a lot of our crop out on the street
in a box marked Freeijoas
they never last long….
H. P. Loafcraft…Flying Spaghetti Monster bread
a R’yleh Cthulhoaf?
(it will rise again!)looking forward to the
‘Pains-of-Shub-Niggurath’
(he said all ‘Poe-faced and Ravenous’…)
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