I'm Hungry Right Now, What are you munching On?
- Thread starter Angelina
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BarneyFife
Well-Known Member
But you did not eat the whole mango going by what was left on the plate in the picture. If you were eating the whole mango, why did you need to take the skin off of the mango if you intended to eat all of it. LOL
BarneyFife
Well-Known Member
Brakelite
Well-Known Member
Not a mango fan myself. But certainly have indulged from time to time. Couldn't believe the prices in Australia compared to the 7$ we had to pay back in NZ.
St. SteVen
Well-Known Member
Toasted English muffins with peanut butter and honey. And a glass of cold whole milk.
Or, butter and orange marmalade when I have it.
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Or, butter and orange marmalade when I have it.
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Rockerduck
Well-Known Member
I just finished a plate of barbeque and had banana pudding for desert.
Dinner tonight: Chicken, bacon & mozzarella Tortellini in Alfredo Pasta sauce...Yummm! 
Ooohhh ...I could modify this to make it a carnivore meal.Dinner tonight: Chicken, bacon & mozzarella Tortellini in Alfredo Pasta sauce...Yummm!
View attachment 43913
*boneless chicken thighs
*bacon
*butter (seasoned with garlic, oregano, Redmond's salt, etc)
*mozzarella (I would mix different cheeses.)
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St. SteVen
Well-Known Member
Good call on the chicken thighs.
So many chicken recipes call for chicken breast,
but the rest of the chicken is so much more flavorful.
But I imagine you see a healthy benefit also?
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St. SteVen
Well-Known Member
We're doing a twist on Easter dinner today with BBQ ribs and Scalloped Potatoes.
(traditional for us to have Ham and Scalloped Potatoes)
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Yes, the fattier meats are more healing to the body. Animal fats are great for the immune system (Vit A, Vit D), leveling out hormones, fetal/infant/child development, skin health (anti-aging), healthy hair, brain and cognitive function, gut healing and health, bone health/calcium absorption, satiation (lowering or eliminating cravings) so great for weight loss, mood balance.
I'll take this to my thread so I don't derail this one.
BarneyFife
Well-Known Member
Sunday brunch - my Southern parents could never figure out why I always preferred toast and gravy to biscuits. Maybe if the company that makes Ezekiel 4:9 bread comes out with a biscuit product I'll give it another shot - lol.
Oh, and let's not forget the new homemade cherry lemonade from Cracker Barrel that my daughter picked up the other day.
An odd combo, to be sure, and I usually don't drink anything with meals but, hey, it's Resurrection Day!
PRAISE THE LORD!!!
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Oh, and let's not forget the new homemade cherry lemonade from Cracker Barrel that my daughter picked up the other day.
An odd combo, to be sure, and I usually don't drink anything with meals but, hey, it's Resurrection Day!
PRAISE THE LORD!!!
.
BarneyFife
Well-Known Member
I always liked thigh meat, especially in stuff like stews (Brunswick) or Chicken and Dumplings (or, as they call it here in South Central PA, "Pot Pie"—pronounced "Bot Boi" if you're one of them carriage-riding guys with a beard but no mustache) or, better yet—Chicken Bog.
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St. SteVen
Well-Known Member
Yum.
I used to only be able to get biscuits and sausage gravy in a breakfast buffet down south.
But now it is more common up north. The biscuits are good with butter and honey or jelly as well.
Especially marmalade.
I love gravy over everything for Thanksgiving, But that's not sausage gravy. (turkey)
Bread stuffing with a ladle of gravy is a wonderful thing. (followed by a nap) - LOL
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St. SteVen
Well-Known Member
I love the proportions of gravy to bread here. - LOL
Still gravy to mop up after the bread is gone.
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BarneyFife
Well-Known Member
There is quite a bit of gravy there but I ladled it on with picture-taking in mind. Normally you wouldn't be able to see the toast. I figured it would look better swinging the gravy axis 90 degrees. Pretty sneaky, huh? Maybe I could sell food with pictures.
You wouldn't believe the recipe for the gravy. I've already ruined enough illusions - lol.
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St. SteVen
Well-Known Member
Yes, they were pretty good images.There is quite a bit of gravy there but I ladled it on with picture-taking in mind. Normally you wouldn't be able to see the toast. I figured it would look better swinging the gravy axis 90 degrees. Pretty sneaky, huh? Maybe I could sell food with pictures.
Which is high praise coming from me. I used to work as an Art Director.
Part of my job was directing photography, both on location and in studio.
I approved the Polaroids before we put real film in the camera.
I could tell you some real war stories.
Worked a 28 hour day including outdoor shots in January in Central Wisconsin.
I won a design award for that book.
Also been in the LA Rams locker room for a product shoot.
Have worked with some very talented professionals.
Reminds me of the Hannibal Lector quote: "If I told you what it was, I'm afraid you wouldn't eat it." (laughter)
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St. SteVen
Well-Known Member
Food Stylist is actually a profession.There is quite a bit of gravy there but I ladled it on with picture-taking in mind. Normally you wouldn't be able to see the toast. I figured it would look better swinging the gravy axis 90 degrees. Pretty sneaky, huh? Maybe I could sell food with pictures.
On some photo shoots we would hire a Food Stylist to prep food for the shot.
You have probably heard about the egg whites in coffee trick to retain the bubbles.
They have all kinds of tricks. Like how to make "steam" come out of "food" to make it look hot and appetizing.
I think they finally had to pass some laws to get them to ALWAYS use the actual food product instead of what looked best in the photo.
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