Found an interesting article on Mashable this morning on how to take the best food photography. I’m not great at it. I don’t have a great camera, nor do I have the right lighting in my house. My light bulbs are a little yellow and because I do most of my cooking at night, the photos look a little washed out. After reading this, I’m out to get some white bulbs and a decent camera!
Market ingredient: Chorizo from Eumundi Smokehouse
Difficulty: Really quick
Deliciousness: Rich but lovely
Did The Beard like it? Could have been a bit more apple-y
Pork and apple. A perfect flavour combination that is generally loved by all. The sweetness of apple cuts nicely through the rich saltiness of the meat and most people are pretty familiar with the pairing in a Sunday roast formation. However, it’s a combo that also works equally well with spicy sausages.
Market ingredient: Brussel sprouts
Difficulty: Super easy
Deliciousness: Better than most people think
Did The Beard like it? The most nicely presented sprouts he’s ever had.
I’d always hated brussel sprouts. Growing up in a household with want-to-be experimental chefs as parents, the Brown kidlets were exposed to most cuisines and most foods. Fussiness was not really tolerated (except for Skatman and his fear of cooked vegetables and Wee AB and her inability to even be in the same room as a spicy curry, let alone eat it). But brussel sprouts were loathed by one and all. The humble sprout got a pretty bad wrap, to be fair, considering we’d never actually tried them. Say the words “brussel sprout” to Mamma Brown and she screws up her nose, goes on a rant about the boiled-within-an-inch-of-their-lives sprouts she was forced to eat as a child and swears it’s a form of torture she would never bestow on her own children.
Market ingredient: Pork belly from Melanda Park Free Range Pork
Deliciousness: Full of rich flavour
Did The Beard like it? Hmmm, porky.
Pork. The other, generally ostracised, white meat. You either love it or hate it. When done well, I freaking love the stuff. Mamma e Papa Brown do a mean pork roast on the coal weber and it’s like nothing you’ve ever tasted. However, it’s just not something I cook at home. Ever. I generally walk straight past the poor pork guys at Eveleigh, don’t even turn my head to acknowledge them and their meat. But there was something about the jovial, tattoo-ed rockabilly guy manning the Melanda Park Free Range Pork stall that caught my eye this week. Perhaps it was the volume and height achieved by his quiff, but after spending 5 minutes chatting, I was walking away with nearly a kilo worth of pork belly.
Market ingredient: FIGS!
Difficulty: I’d underestimated the difficulty of pastry
Deliciousness: Intensity in ten cities.
Did The Beard like it? He ate two pieces and promptly fell into a food coma
So, I’ve discovered this week that I may not be destined to be a pastry chef. Considering myself pretty good at cooking most things, this afternoon I conducted an epic dessert battle and I am actually humble enough to say that I may have come off second best. There was much swearing and gnashing of teeth as I rolled the pastry, tore it, dropped it, squashed it into a tart case, got it stuck to the baking paper after a feeble attempt at blind baking. Short crust pastry, 1; Steph 0.