Photoclubalpha

Let this be a new topic thread.







Don't run to the kitchen

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aster wrote:I can add the Turkish Baklava platter...

Yildiz, you probably meant the Arabic Baklawa (بقلاوة) platter?
There is an ongoing debate for the origin of baklawa, baklava, pakhlava, halewa etc. Though the word is Arabic, but some relate it to a Mongolian root. One way or another it is widespread in all Middle East even spreading farther to South-EastEurope and Northern Africa. Anyway, the tastiest baklawas are said to be Egyptian and Lebanese (don't worry, In Turkey it is also tasty, tried it personally). The oldest mentioning about it is in a 13th century Arabic book of recipes called Book on Cooking (كتاب الطبخ) by Muhammed bin Hassan el-Baghdadi.
Important notice: don't eat too much Baklawas, as it leads to gaining weight and habit of eating them in excess and wanting more and more

Hmm...that's why I wrote 'Turkish Baklava or Baklawa' ; the dough is rather different and the butter is definitely of a special origin.
I had the chance of tasting the Arabic version when we travelled to the Middle East, but unfortunately I couldn't eat more than one very small piece because it tasted 'heavy' and hard. Not as crispy and soft at the same time as the Turkish baklawa which is 'lighter'.
The origin is mutual interestingly enough but changed the recipes to suit their own taste...

Thanks for all the historical tracing of the Baklawa. Now will you tell us of your dishes a little? They look familiar but I couldn't recognize them.

Thanks
Yildiz

ps. Baklawa photo was ready on my computer, hence the upload! Actually the above baklawa is from Güllüoğlu (Gulluoglu), the trademark company for Baklawa in Istanbul. I'd recommend it and it's less fattening than others we had to taste in time, domestically and abroad.

boy.. am I hungry

Yildiz, I don't know what the dishes are, but sure know how to eat them

Javelin, read the important notice

Dr. Harout wrote:Yildiz, I don't know what the dishes are, but sure know how to eat them

Javelin, read the important notice

Then, Bon appetit Doctor !!

I figured that the first photo was of fried egg plants with sauce and the second looks like raw tomatoes filled with white cheese/youghurt with herbs and for the third no guesses for the ingredients...

My take on guesses!

Yildiz

Yildiz you have to win a prize.
The first is from fried eggplants.
Second is from quark (curd cheese) in tomatoes
Third is from chicken, cheese and mushrooms as principle ingredients.

Dr. Harout wrote:Yildiz you have to win a prize.

Well,...I'm counting...the prizes I should of won, I mean.

Yildiz

ps. Thanks for letting me know what comprises your third plate.

I'm drooling over my keyboard

Lovely pics Doc H and Yildiz. I like Doc's #2 best as a photo, but I would like to eat the Baklava the most

Another thought. Can we have pumpkin pie from Javelin, and a big chilli dog with extra mustard from Sonolta's next visit to the big game?

Unfortunately I don't have that many food shots, and especially not online... But here's some strawberries for you



(Jordgubbar is swedish for strawberries, a bit odd name it seems - jord means earth or soil and gubbar is plural for gubbe which is a word for "old man")

/Zeb!

Ok, here's a shoot for my local pub - Alpha 700 with 100mm soft focus, natural light and mains Elinchrom flash using the modelling light for colour accent:







Starter - curried Eyemouth King Scallops with coral on a bed of samphire
Main - breast of wild woodpigeon with redcurrant jus and dauphinoise potatoes
Dessert - lemon cheesecake with passionfruit jus and cocoa dipped brandysnap curl

They put up A2 size prints of the scallops and had to remove them because this starter was costing more to make than all their others - they ended up selling too many and it reduced their profit margins...

David

[SiC] wrote:
(Jordgubbar is swedish for strawberries, a bit odd name it seems - jord means earth or soil and gubbar is plural for gubbe which is a word for "old man")

/Zeb!

Hi Zeb,

Odd it may be, but going by a saying in Turkish I can see how it was named like this; Old people are also rather sympathetically referred to as 'those closer to earth' or 'those closer to grave'.Strawberries are close to earth and bendy and hence the analogy between a sweet berry and human aging...

But I must say the Swedish really went creative in naming their strawberries because no other nation went to naming theirs similarly. Swedish must be fun if there are more names like this one...

Nice bowl and strawberries by the way!


David,

Your dishes look the most appetizing and creative!
Apart from introducing each platter by the ingredients you also gave the recipe for taking good food photos; nice to know those ingredients as well considering we're on a photoclub website. And thanks very much for that indeed...

Bon appetit everyone, and let's see what's been on your menu recently!

Yildiz

Beautiful shots. How could you eat such beauty?

BTW, how could anyone ease the hunger by that size of food?

OK, here's something very tasty and vitalizing