No, this is not a joke. On the contrary, it is a fabulous creation of Chef Sue – and it is my job to prepare it for this evening. One of the food photography tips I posted on Craig Corl Photography addressed the issue of preparation. In short, if you plan on eating the food you are photography, you need to prepare. By preparation I mean having lights set, table set, and ready to shoot and eat (after quickly getting the photo gear out of the way).
This morning, I was doing just this preparation when I decided to shoot the ingredients for this evenings menu. So here you go. Golf Buddy Steve is in charge of wine selection for this evening and will be bringing a yet to be selected Pinot Noir to pair with our pork feast. When I do the full write up of this pairing, I will provide the full preparation instructions. But to motivate the salivation glands, I will briefly describe pork stuffed pork wrapped in pork. The dish starts with a pork loin, stuffed with home made pork sausage which is then wrapped in bacon.
Stand by for the blow by blow!
In vino veritas, buen provecho.
Craig
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