Well I did:

http://i1.tinypic.com/o87406.jpg

I used chicken sausage spiked with a little Mexican chorizo and minced
garlic. Also on the plate are a slaw made with shredded cabbage onto
which I poured a warm garlic/salt/minced red pepper/cumin/olive oil
infusion.

Those are soba noodles underneath the balls. Heheh. Underneath the
balls. Heh

The sauce is made from reduced turkey stock (last of it in the house),
a little chipotle powder, some smoked paprika, some Chinese cooking
wine, a couple of bay leaves, garlic, cumin, and a bit of coconut
milk. (I was thinking of a soup I had once at Gloria's, a Salvadoran
place in Dallas -- the bay and coconut combo came from there.)

Jicama strips and chopped cilantro lie on top of the balls (heh). It
was really good. Asian/Latin fusion.
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

"modom" > wrote in message
...
> Well I did:
>
> http://i1.tinypic.com/o87406.jpg
>
> I used chicken sausage spiked with a little Mexican chorizo and minced

I see a dark glob on the right. Cold that be them? You need a little work
on the photography as the lighting is poor.

On Tue, 21 Feb 2006 03:37:44 GMT, "Edwin Pawlowski" >
wrote:

>
>"modom" > wrote in message
.. .
>> Well I did:
>>
>> http://i1.tinypic.com/o87406.jpg
>>
>> I used chicken sausage spiked with a little Mexican chorizo and minced
>
>I see a dark glob on the right. Cold that be them? You need a little work
>on the photography as the lighting is poor.
>
Is this better?

http://i1.tinypic.com/o89non.jpg
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

"modom" > wrote in message
>>
> Is this better?
>
> http://i1.tinypic.com/o89non.jpg
> --

Yes. Sausage ball details are still somewhat hidden but overall you can see
more of everything..

modom wrote:
> Is this better?
>
> http://i1.tinypic.com/o89non.jpg

Somewhat, but the red plate and the focus and depth of field are
smudging the entire image.

Edwin Pawlowski wrote:
> "modom" > wrote in message
> ...
> > Well I did:
> >
> > http://i1.tinypic.com/o87406.jpg
> >
> > I used chicken sausage spiked with a little Mexican chorizo and minced
>
> I see a dark glob on the right. Cold that be them? You need a little work
> on the photography as the lighting is poor.

Needs a sense of ethetics, he has none... and those horrendous red/blue
plates gotta go. Food could be good but the slovenly way it's
presented, disasterous.

Sheldon

In article >,
"Edwin Pawlowski" > wrote:
> I see a dark glob on the right. Cold that be them? You need a little work
> on the photography as the lighting is poor.

What are you, Siskel and Ebert? "-)
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

Melba's Jammin' wrote:

> In article >,
> "Edwin Pawlowski" > wrote:
> > I see a dark glob on the right. Cold that be them? You need a little work
> > on the photography as the lighting is poor.
>
> What are you, Siskel and Ebert? "-)


Hey, I'd drop dead from contrition if I even *considered* posting a pic
like that ;-)

Modom's pix are all the same, a mess of congealed stuff on an ugly
plate..could be a menu illustration from the Denny's down in Hell...and
if that's what the grub is like down there I'll be pretty skinny )

When presenting one's "wares" for public consumption 'tis best to be
aware that one is also presenting one's character (you being a "Blue
Ribbon" type 'o gal you take this to heart and act accordingly, I know
you wouldn't dare do a sloppy job and put it out there for the public
to view)...

--
Best
Greg


--
Best
Greg

In article .com>,
"Gregory Morrow" > wrote:

> When presenting one's "wares" for public consumption 'tis best to be
> aware that one is also presenting one's character (you being a "Blue
> Ribbon" type 'o gal you take this to heart and act accordingly, I know
> you wouldn't dare do a sloppy job and put it out there for the public
> to view)...

You're kidding, right? Right?


> --
> Best
> Greg
--
http://www.jamlady.eboard.com, updated 2-19-2006, Yummy! and church review. :-)

Melba's Jammin' wrote:

> In article .com>,
> "Gregory Morrow" > wrote:
>
> > When presenting one's "wares" for public consumption 'tis best to be
> > aware that one is also presenting one's character (you being a "Blue
> > Ribbon" type 'o gal you take this to heart and act accordingly, I know
> > you wouldn't dare do a sloppy job and put it out there for the public
> > to view)...
>
> You're kidding, right? Right?


Hey you don't go to all that work and win all those awards for nothing,
right?

;-)

--
Best
Greg

On 25 Feb 2006 14:21:24 -0800, "Gregory Morrow"
> wrote:

>
>Melba's Jammin' wrote:
>
>> In article >,
>> "Edwin Pawlowski" > wrote:
>> > I see a dark glob on the right. Cold that be them? You need a little work
>> > on the photography as the lighting is poor.
>>
>> What are you, Siskel and Ebert? "-)

>Hey, I'd drop dead from contrition if I even *considered* posting a pic
>like that ;-)
>
>Modom's pix are all the same, a mess of congealed stuff on an ugly
>plate..could be a menu illustration from the Denny's down in Hell...and
>if that's what the grub is like down there I'll be pretty skinny )

The particular image at the start of this thread included a slaw
variation, some noodles with a reduced stock sauce, and a half dozen
breaded chicken sausage balls. Setting aside the red plate, which has
gotten so many people exercised of late (and which I still find
amusing), what would you do with those things on a plate? How would
you arrange them?

I put the meatballs on the noodles and added a little sauce. What
would you differently?

And why do you say congealed? Is it the noodles? The slaw?

Or is it the ingredients? Organic chicken sausage, Mexican chorizo,
crushed whole wheat crackers, homemade stock, coconut milk, smoked
chiles, garlic, cumin, buckwheat noodles, jicama, cilantro and so
forth. Are these not right? Deserving of damnation?

Don't look if it's painful, but here's the link again if you want to
refresh you memory: http://i1.tinypic.com/o89non.jpg
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

"modom" > wrote in message
...
> On 25 Feb 2006 14:21:24 -0800, "Gregory Morrow"
> > wrote:
>
>>
>>Melba's Jammin' wrote:
>>
>>> In article >,
>>> "Edwin Pawlowski" > wrote:
>>> > I see a dark glob on the right. Cold that be them? You need a
>>> > little work
>>> > on the photography as the lighting is poor.
>>>
>>> What are you, Siskel and Ebert? "-)
>
>>Hey, I'd drop dead from contrition if I even *considered* posting a pic
>>like that ;-)
>>
>>Modom's pix are all the same, a mess of congealed stuff on an ugly
>>plate..could be a menu illustration from the Denny's down in Hell...and
>>if that's what the grub is like down there I'll be pretty skinny )
>
> The particular image at the start of this thread included a slaw
> variation, some noodles with a reduced stock sauce, and a half dozen
> breaded chicken sausage balls. Setting aside the red plate, which has
> gotten so many people exercised of late (and which I still find
> amusing), what would you do with those things on a plate? How would
> you arrange them?
>
> I put the meatballs on the noodles and added a little sauce. What
> would you differently?
>
> And why do you say congealed? Is it the noodles? The slaw?
>
> Or is it the ingredients? Organic chicken sausage, Mexican chorizo,
> crushed whole wheat crackers, homemade stock, coconut milk, smoked
> chiles, garlic, cumin, buckwheat noodles, jicama, cilantro and so
> forth. Are these not right? Deserving of damnation?
>
> Don't look if it's painful, but here's the link again if you want to
> refresh you memory: http://i1.tinypic.com/o89non.jpg
> --

I believe the point being made is that people have no interest in seeing
photos of ordinary looking food. Much food, no matter how delicious, is not
that interesting to look at. I know that 99% of my meals fall into that
category. I looked at your photo and while I have no doubt that it was a
terrific meal, I am truly puzzled as to why you would think anyone wants to
see a photo of it. We are all accustomed to seeing food photos in magazines
and cookbooks that are set up by professionaln food stylists and
photographers. Who the hell wants to see photos of the food we ordinary
mortals prepare?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

1. Don't use red plates; they skew the color balance something fierce.

2. More light. One overhead and diffuse, one oblique and more direct.

3. Focus. Please.

4. Less depth-of-field; i.e., move back and zoom in to fill the frame
instead of zooming out and moving closer.

5. Care in plating. Don't let the food slop all over. Wipe up
smears.

Then maybe, just maybe, food that sounds like it should be appetizing
will look appetizing.

--Blair