Photo of your unpretentious food
Discussion
This may have legs, it may not. Inspired by a 'RichTea' (if he's still around).
Seeing as the other photo threads seem to focus on the more 'professional' end of dining, I was wondering if there were average (or below average) chefs who would be up for sharing photos of their standard food consumption.
Let me make this clear from the start, I am in no way having a dig at the 'foodies', showing the quality end of the culinary spectrum. It all looks amazing. But some of us can only dream of that sort of fare on a regular basis.
Seeing as the other photo threads seem to focus on the more 'professional' end of dining, I was wondering if there were average (or below average) chefs who would be up for sharing photos of their standard food consumption.
Let me make this clear from the start, I am in no way having a dig at the 'foodies', showing the quality end of the culinary spectrum. It all looks amazing. But some of us can only dream of that sort of fare on a regular basis.
illmonkey said:
I am both disgusted and a little aroused such a thread exists.
Between you and I, I dare not post this in the fancy thread, for fear of being torn apart. But, alas, savvy me takes a left over lunch from work, goujons (hereafter to be referred to as gouj) and potatoes, combine some out of date small wraps, a questionable onion, the end of my jar of jalas and of course CHEESE. Combine for several minutes and you’ll end up with something a pissed head could only dream of after a weekend bender.
You may be surprised to see a drought of potatoes only the Irish could be proud of, but relax my little munchkins, for I will be joining our superior drunk overlords and partaking in school night drinking this evening, saving the remaining of the golden tatties and a singular gouj for afters.
Disaster struck as we lost a Murphy overboard, but I rose to the challenge and polished it off without haste, for I am an unpretentious fool.
Good morrow
Good work.Between you and I, I dare not post this in the fancy thread, for fear of being torn apart. But, alas, savvy me takes a left over lunch from work, goujons (hereafter to be referred to as gouj) and potatoes, combine some out of date small wraps, a questionable onion, the end of my jar of jalas and of course CHEESE. Combine for several minutes and you’ll end up with something a pissed head could only dream of after a weekend bender.
You may be surprised to see a drought of potatoes only the Irish could be proud of, but relax my little munchkins, for I will be joining our superior drunk overlords and partaking in school night drinking this evening, saving the remaining of the golden tatties and a singular gouj for afters.
Disaster struck as we lost a Murphy overboard, but I rose to the challenge and polished it off without haste, for I am an unpretentious fool.
Good morrow
Tonights dinner....
My take on fish finger sandwich. It was a roll and it was battered fish fillets, however the original plan was to have 2 potato waffles with it but after cooking (and then checking the best before on the box) they had to go in the bin. They basically disintegrated into waffle dust. Shoving the fish in a roll was a good save.
I'm not fussy on what plates I use.
My take on fish finger sandwich. It was a roll and it was battered fish fillets, however the original plan was to have 2 potato waffles with it but after cooking (and then checking the best before on the box) they had to go in the bin. They basically disintegrated into waffle dust. Shoving the fish in a roll was a good save.
I'm not fussy on what plates I use.
droopsnoot said:
Same as last Tuesday, Iceland fish and some oven chips, but this time done in the air fryer hence the fish having to be cut in half. Fish is probably a bit over-done, but the chips are better than they were in the oven last week.
The fish looks good. I should get me an air fryer one day, everyone raves about them! BTW ..Your glass plates are very 1970's!
Super Sonic said:
Why no butter?
I'm happy with unbuttered bread in most scenarios, especially when the bread is fresh. Also as I use real butter (for toast) and even though it's not kept in the fridge, trying to spread it on fresh bread just rips the bread apart. So I don't bother.Not a fan of sauces either. I don't dislike them necessarily in terms of taste but most meats I prefer dry if they've just been cooked. Meat from the fridge is somewhat drier so then I just eat it by itself with no bread or heat it up and slap between some bread.
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