The exposure is a bit meh but it tasted really good :D

  • JohnnyEnzyme@piefed.socialEnglish
    3·
    20 hours ago

    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.

    *(^@#$

    • polotype@lemmy.mlOP
      2·
      12 hours ago

      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 ;)

      • JohnnyEnzyme@piefed.socialEnglish
        2·
        12 hours ago

        Good points and good advice… thank you!

        In the end, you might as well post your “sploodge” every now and then.

        Oh, dear… you totally missed my “oat” posts, it sounds like.

        Hahaha… there are feelings of both “sadness” and “gladness” XD

    • polotype@lemmy.mlOP
      9·
      22 hours ago

      Here i go (i got no measurements… Mostly do it by feel) :

      -boil and skin potatoes.

      -wash more spinach than you think would be needed (it reduces so much ×_×) (you might want to take out the spine/ridge since it won’t be cooked for long).

      -Mince some garlic and shallots/onions.

      -Get some lardon in a hot pan.

      -Once a litle bit of fat has rendered out, add your shallots and garlic.

      -get your pan’s content as crispy as you’d like(usually verry).

      -reserve your cooked lardons, chalotes and garlic.

      -take out some of the bacon fat if you feel like there’s too much of it (i usually leave it in, it’s easier and tastes good).

      -crank up the heat and add diced (rough dicing) potatoes.

      -add salt.

      -once the potatoes are golden, add back your bacon etc…

      -cut/lower the heat.

      -add your spinach and wait for it to soften.

      -add some black peper and serve.

      From this you can do pretty much whatever you want, add some cheese, spices, change the bacon for sunny side up…(or mushrooms in which case you could call this a poélée forestière)

      Bon apétit !

      • FrankLaskey@lemmy.mlEnglish
        2·
        20 hours ago

        Awesome thanks! Will give it a shot. I also learned the term lardon which I never knew before today…

    • polotype@lemmy.mlOP
      1·
      12 hours ago

      In my pantry, i didn’t put any in this dish, felt like the potatoes were sufficient starch for me o_O