Fotocuisine’s Profile

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From Photograzing

CAKE!

oh it was. sigh, and now it's gone and i want another one. ;)

From Talk

Tastespotting - what happened?

Thanks for taking into account my concerns, both FP daily and gawker are looking good and even though I have asked my hubby if we could take up the void left behind when TS left ('would love to, but seriously, we don't have the time'), I am glad someone is. Just hoping it/they will be close to as good as TS was. :)

From Talk

Tastespotting - what happened?

2 things about these tastespotting copies:

okey, I love that all these tastespotting copies are coming up but,

1. i liked that they rejected stuff, and i know it ticked people off, and would leave me scratching my head as to why some stuff was up and some wouldn't (they rejected two of mine that kinda made me rethink some stuff) but i LIKED that. and i think that is what needed in a replacement.

2. Tastespotting either requested a 250x250 pixel photo or they would cut 250x250 out of your picture, they didn't resize.
these posted links above seem to be resizing or shrinking to fit in an area that they don't fit, therefor the pictures are pixalated (spell?) and look bad.

From Talk

Crazy delicious and creative hot dog creations?

onepercent99 - holy crap the 'triple bypass' sounds exactly what I would want. like now.

we have a hotdog stand here that is called 'Mustard's Last Hotdog Stand' that does really great combos. My favorite is the 'Cowboy' which is a dog wrapped in bacon, wrapped in tortilla, deep fried then covered with chili and cheese.
(pic of it here)

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Recent Posts

From Photograzing

porchetta minisandwhich

From Photograzing

Oysters

From Photograzing

Asiago Roasted Garlic and Mushroom Stuffed Shells with Bertolli

From Photograzing

Pomegranate Crème Brûlée

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Recent Comments | Response to Comments

From Photograzing

CAKE!

oh it was. sigh, and now it's gone and i want another one. ;)

From Talk

Tastespotting - what happened?

Thanks for taking into account my concerns, both FP daily and gawker are looking good and even though I have asked my hubby if we could take up the void left behind when TS left ('would love to, but seriously, we don't have the time'), I am glad someone is. Just hoping it/they will be close to as good as TS was. :)

From Talk

Tastespotting - what happened?

2 things about these tastespotting copies:

okey, I love that all these tastespotting copies are coming up but,

1. i liked that they rejected stuff, and i know it ticked people off, and would leave me scratching my head as to why some stuff was up and some wouldn't (they rejected two of mine that kinda made me rethink some stuff) but i LIKED that. and i think that is what needed in a replacement.

2. Tastespotting either requested a 250x250 pixel photo or they would cut 250x250 out of your picture, they didn't resize.
these posted links above seem to be resizing or shrinking to fit in an area that they don't fit, therefor the pictures are pixalated (spell?) and look bad.

From Talk

Crazy delicious and creative hot dog creations?

onepercent99 - holy crap the 'triple bypass' sounds exactly what I would want. like now.

we have a hotdog stand here that is called 'Mustard's Last Hotdog Stand' that does really great combos. My favorite is the 'Cowboy' which is a dog wrapped in bacon, wrapped in tortilla, deep fried then covered with chili and cheese.
(pic of it here)

From Talk

Do you use/like Liquid Smoke?

Isn't that the type of stuff Burger King uses? It's kinda off, if it is. Want a cool cheap smoker? Try the Alton Brown Smoker (I mention and link to one of tons of links on it here it looks easy from when I was observing it.
It made the most amazing ribs and i just don't have anything that can compare to the greatness of them. He smoked a duck on Thanksgiving with it as well and it was just as heavenly.

From Talk

Tastespotting - what happened?

From the front page:

"we're just marinating a bit longer, but tastespotting will be back shortly..."

From Talk

Tastespotting - what happened?

The site also mentions a new site they're working on: Liquorious in alpha, devoted to, you guessed it - drinks! This may tide some of you over for a bit.

From Talk

Tastespotting - what happened?

WAIT! DONT WORRY! I just went on to the tastespotting website and it says that the site will be back up and running shortly!!! I am sooooo happy now!!!!

From Talk

Tastespotting - what happened?

@fotocuisine Regarding Food Gawker, we are definitely rejecting submissions. The photo quality will continue to increase (to get onto Food Gawker) as the quantity of posts increases.

As far as image resizing is concerned, we are just cropping and not resizing similar to TS. The occasional pixelation that you are seeing is due to a reduction of image quality to 94%. We just upped it to 96%. Since we aren't monetizing the site currently and paying for hosting on our on dime, we need to stay wary of our hosting bandwidth usage. We hope to not reduce image quality in the near future.

Finally, I want to thank everyone who has visited the site. The response has been really positive so far!

From Talk

Tastespotting - what happened?

@fotocusine: thanks for the input... though right now I'm not thinking I'll ever make mine that similar to tastespotting. I wouldn't be able to keep up with it! And I plan on rejected photos that I don't like, too, and maybe getting some dialouge going about what makes a good photo.

About the resizing, I'm going to nix it. Yesterday I thought I'd make all the photos as near to 500 px wide so it looks uniform and clean, but I check the site on a PC today and it looked crappy.

I do like food gawker a lot for its tastespottingness. Great job, Chuck!

From Talk

Crazy delicious and creative hot dog creations?

Didn't they eat something on "Sopranos" called Lincoln Logs made out of hot dogs and cream cheese? I never actually ate them.

When I lived back in Brasil, I used to get hot dogs - hot dog in a roll, a layer of peas and onions in tomato sauce, mayonnaise, ketchup, and then a layer of mashed potatoes on top, covered with grated Parmesan cheese. For some reason I used to always eat them with a Fanta grape soda.

From Talk

Crazy delicious and creative hot dog creations?

There's a place in Iowa called Blue Mountain Lodge, they have hotdogs that you can customize anyway you want, and they usually have a special dog of the week, miss piggy's nightmare: a dog wrapped in bacon and topped with pulled pork, the hawaii 5-0: a fried hot dog with teriyaki sauce, grilled pineapple and sesame seeds. I always get two fried hot dogs with mayo, ketchup, bacon, pulled pork, cheese, jalapenos and diced onion. I made myself hungry...

From Talk

Crazy delicious and creative hot dog creations?

Those all sound great! How about a Cobb Dogg with bacon, blue cheese, egg, and avocado?

From Talk

Crazy delicious and creative hot dog creations?

I used to get a Jumbo Pizza Dog at a restaurant in Northern Virginia (I think it may have been a chain, but I can't recall the name). Bun with poppyseeds, jumbo dog, pizza sauce, shredded mozzarella cheese, pepperoni, all back into a steamer to melt/cook a bit. A long time favorite of mine.

From Talk

Do you use/like Liquid Smoke?

Thank you, PerkyMac. I may try the smoked paprika myself. I don't know if I can find it where I live but maybe on my next trip to Dallas.....

From Talk

Do you use/like Liquid Smoke?

@frybaby........may I be the first to welcome you back and thank you and all who commented for the advice.

I'm going to give it a teeny tiny shot (per advice), but also pick up some fresh smoked paprika. I'll experiment, because I won't be buying a smoker, as I'm usually cooking for one and I'm broke.

I knew I could count on you and you always come through. Thanks SEers.

From Talk

Do you use/like Liquid Smoke?

Hello, this is my first time to post a comment on "serious eats" ,although I did post on the old food board on this website several years ago. I am surprised at all the negative comments on Liquid Smoke. It ain't chocolate but I have used it on brisket cooked in the oven and liked the flavor it imparted to the meat. My husband also has a great and simple recipe for pork chops that uses Liquid Smoke. Just sprinkle seasoned salt, pepper, Worchestershire sauce and Liquid Smoke on the pork chops and bake in the oven on a baking sheet (with raised sides, of course) until almost done. Turn pork chops over and bake until done. You can put them under the broiler for a minute if they need a little more browning. I think they are really good and easy. I am imagine real grilling outside is worse on the DNA than Liquid Smoke. I love the Food Network, love cookbooks and love to cook and am always looking for new recipes to try so I am happy to be here.

From Talk

Do you use/like Liquid Smoke?

@PerkyMac - smoked paprika is the way to go. I love that stuff so much.

Liquid smoke can be fine if it's used sparingly with a lot of other strong flavors, like a barbeque sauce, but one wrong turn makes food taste like scorched plastic.

From Talk

Do you use/like Liquid Smoke?

I totally agree with 2qrs -- I don't think anyone argues that liquid smoke is inferior to the real thing. But when I get home from work and I'm making a quick barbeque sauce to throw on some meat, I put a couple of drops of liquid smoke and it does make a difference. Doesn't mean I wouldn't prefer the real thing!

From Talk

Do you use/like Liquid Smoke?

I'm on record with a recipe developed by me for grilled salmon done in a restaurant kitchen where no wood grill existed in the magazine "Working Woman Magazine" some ancient time ago.

In an imperfect world, it has its place. Use it very cautiously.

From Talk

Do you use/like Liquid Smoke?

I love that idea for the terracotta flowerpot smoker! Alton Brown rocks.

From Talk

Do you use/like Liquid Smoke?

Have some since we blended family cabinets...it's scary, but a little like a car wreck: I'm curious and on more than one occasion have held it and unscrewed the cap just to see what would happen. But now Simon's link to "weakly genotoxic in vivo" may have cured me for good. Yikes!

Recent Posts

From Photograzing

porchetta minisandwhich

From Photograzing

Oysters

From Photograzing

Asiago Roasted Garlic and Mushroom Stuffed Shells with Bertolli

From Photograzing

Pomegranate Crème Brûlée

From Photograzing

Maple Cayenne Glazed Scallops with Granny Smith "Home Fries"

From Photograzing

Grouper with Goat Cheese Peppadew Cream Sauce

From Photograzing

Pulled Pork Mojo

From Photograzing

POM Pomegranate Steak.

From Photograzing

Chicken Stock

From Photograzing

Key Lime Pie by The Guest Baker!

From Photograzing

Iron Chef with the kids

From Photograzing

Pomegranate Gnocchi with Pomegranate Ganache.

From Photograzing

Strawberry Cupcakes.

From Photograzing

Grouper with a Lychee Chile Velouté

From Photograzing

Grilled Pizza.

From Photograzing

Bacon Tomato Stuffed Filet

From Photograzing

Roasted Tomato and Bacon Croquettes

From Photograzing

Greek Lamb Chimichurri.

From Photograzing

POM pomegranate barbecue.

From Photograzing

Spicy Tuna Roll, with a Sriracha Wasabi Sauce

From Photograzing

Coquilles St. Jacques.

From Photograzing

Buitoni Wild Mushroom Agnolotti with Champagne Chile Cream Sauce

From Photograzing

Pomegranate Lamb.

From Photograzing

Almond Crusted Asparagus Rolls with Lemongrass Hollandaise

From Photograzing

Cornish Game Hen with Pomegranate Glaze.

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About Fotocuisine

Website: http://www.fotocuisine.com

Location: Central East Coast Florida

About: Photographer, turning foodie, mom of 4, now a 'blogger'. :)

Favorite foods: garlic stuff, pizza, schnitzel, bearnaise steak, any filet, grouper, swordfish, shark, snapper, tuna, sushi

Last bite on earth: My husbands Filet bearnaise with frites. about 9 servings of it. with a reese's cup blizzard to finish it off.