The exposure is a bit meh but it tasted really good
I suppose, but the combo of ingredients popped for the camera, and that’s the main thing, innit?
Every few days I make something that turns out rather well, and I think ‘I should really share this on the FV,’ and then I realise that looks-wise, it’s absolutely nothing special. Problem is, I tend to mix everything together in to soups, stews, scrambled egg dishes and so forth, and it becomes really hard to tell one thing from another in my scratch dishes.
So typically, you can’t see from my photos that certain spices or low-key ingredients really made the dish pop, like adding in a stick of cinnamon, a couple teaspoons of liquid smoke, chopped cilantro and/or fennel seeds just before finishing, some potato flour to thicken things up and make the dish more creamy, some TruLime powder to up the sharpness / acidity, some dried mushrooms to kick up the savory / umame, etc, etc.
Back in the day, some post-college buddies who lived in a group house would rotate cooking duties, constantly experimenting with ingredients and spices in their stews and casseroles, which would invariably look all too samey in the end. Delicious as the dishes might be, they had a common name for them-- “splooge.” So that’s what I am, basically. A splooge-cook. A cooker of splooge.
I’m no expert, but you can usually get away with some nice plating and a few colorfull topings.
Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.
In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it ;)
I suppose, but the combo of ingredients popped for the camera, and that’s the main thing, innit?
Every few days I make something that turns out rather well, and I think ‘I should really share this on the FV,’ and then I realise that looks-wise, it’s absolutely nothing special. Problem is, I tend to mix everything together in to soups, stews, scrambled egg dishes and so forth, and it becomes really hard to tell one thing from another in my scratch dishes.
So typically, you can’t see from my photos that certain spices or low-key ingredients really made the dish pop, like adding in a stick of cinnamon, a couple teaspoons of liquid smoke, chopped cilantro and/or fennel seeds just before finishing, some potato flour to thicken things up and make the dish more creamy, some TruLime powder to up the sharpness / acidity, some dried mushrooms to kick up the savory / umame, etc, etc.
Back in the day, some post-college buddies who lived in a group house would rotate cooking duties, constantly experimenting with ingredients and spices in their stews and casseroles, which would invariably look all too samey in the end. Delicious as the dishes might be, they had a common name for them-- “splooge.” So that’s what I am, basically. A splooge-cook. A cooker of splooge.
*(^@#$
I’m no expert, but you can usually get away with some nice plating and a few colorfull topings. Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.
In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it ;)
Good points and good advice… thank you!
Oh, dear… you totally missed my “oat” posts, it sounds like.
Hahaha… there are feelings of both “sadness” and “gladness” XD
Yeah… I’m kind of new ;)
Ah, welcome!
Ok, found it… Classic “spooge” inside experimental oat-taco shells:
https://piefed.social/c/cooking/p/1561196/taco-test-1-of-the-oat-tortilla-experiment
Oh my ! Divisive post indeed XD At least you got some engagement out of those.
Oat tacos look fun ! Wonder if it would fit as breakfast (oat taco filled with yogurt, bananas sirup of some kind, some nuts…
Since oat ‘tortillas’ are basically wraps, they can be used 'round the day, far as I know.
Actually, steel-cut oats in general are such a massive upgrade nutritionally over white rice, that I tend to use them all through the day.