Dimpie (JIGSAW)
Honorary Master
Well, you should really try something smaller :twisted:
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What's for supper - Second Course
- Thread starter RanzB
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cerebus
Honorary Master
How much of that did you make yourself? Looks great
cerebus
Honorary Master
Paprikash pork stew.
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biometrics
Honorary Master
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At 4,032px × 3,024px it's rather huge.
Check out this if you're on Android, you can set the maximum size. It will resize for you and give you the bbcode to paste in here: https://play.google.com/store/apps/details?id=de.twofingersapps.directupload&hl=en
Funny guy
cerebus
Honorary Master
Aaaiii sorry I couldn't see from my phone (iPhone)
Neoprod
Honorary Master
What is it with you and making things yourself? I understand you are passionate about food and so am I find your constant criticizing so demotivating. So occasionally one is tired and opening a jar or bag is easier then hours slaving away for a similar result. I wish I had hours a day to spend in the kitchen but I don't have time most days to operate at 110%. You always pointing out faults you see to me and others is really not fair. I love looking at this thread and finding inspiration or simple joy at food but every time I post something I do so wondering if you will want to know what I made myself. Or if you will comment on my ugly plates. I am not a chef, I'm a mom who loves food. I don't care if the buns are store bought for burgers or if the plates are old and ugly. I just want to enjoy sharing and finding ideas.
With the exception of the steamed bun I made it all myself. Can't make the dough for the bun, mine is always dense and gluggy. I have tried but just can't get it right. But the Gyoza is made, filling cooked and filled and crimped my me, the carrots were chopped and steamed and dressed by me, the potatoes were chopped and bacon fried by me, the soya dressing was put together by me. I juiced the grapefruit, poured the soya sauce and mixed it. The bun was bought at my local restaurant and steamed by me.
cerebus
Honorary Master
It was never intended as a critique. I was hoping to learn some techniques and was quite impressed.
Again, I really don't mean to come off critically. I think I have a self-critical nature and my own food often looks pretty wretched in my pics. But the difference between buying packs of frozen dumplings and crimping them yourself should be obvious.
well, it looks really nice. I've never made my own Chinese/Japanese dumplings from scratch.
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Dave
Honorary Master
Use an image resizer before uploading. This one works well for iPhone and iPad.
Image Resizer Pro by Golden Soft Co., Ltd.
https://appsto.re/gb/z0CK3.i
Went to make some tea and came back to delete that post cause I realize I was to emotional and sensitive when I posted. Put it down to a bad day and kicking at the dog. 
. You were to quick to reply so I'm apologizing. 
The crimp technique was a difficult one to do when I first started but it's gotten easier over the years. You tube has a few videos of various was of doing but but I find this way the easiest and they don't open easily if sealed properly with a little water. Hardest part of making them is not over filling them cause then you just have a messy wrap and oozing insides. Less is more. The dough is easy enough to make but you can use normal won ton wrapper or ready made Gyoza wraps if you are starting out. They are both around R60 for 50 but if you make them yourself 50 costs around R15.
As for my plates I know they are not pretty but they are from our last Family holiday to Kruger Park and looking at them when I wash dishes reminds me of our favorite place on earth. I often look at them when dishing up and thing of one adventure or another we have had and those silly plates make the daily grind easier and give me small
Moments of happiness.
Again sorry.
. You were to quick to reply so I'm apologizing. 
The crimp technique was a difficult one to do when I first started but it's gotten easier over the years. You tube has a few videos of various was of doing but but I find this way the easiest and they don't open easily if sealed properly with a little water. Hardest part of making them is not over filling them cause then you just have a messy wrap and oozing insides. Less is more. The dough is easy enough to make but you can use normal won ton wrapper or ready made Gyoza wraps if you are starting out. They are both around R60 for 50 but if you make them yourself 50 costs around R15. As for my plates I know they are not pretty but they are from our last Family holiday to Kruger Park and looking at them when I wash dishes reminds me of our favorite place on earth. I often look at them when dishing up and thing of one adventure or another we have had and those silly plates make the daily grind easier and give me small
Moments of happiness.
Again sorry.
cerebus
Honorary Master
Went to make some tea and came back to delete that post cause I realize I was to emotional and sensitive when I posted. Put it down to a bad day and kicking at the dog.
As for my plates I know they are not pretty but they are from our last Family holiday to Kruger Park and looking at them when I wash dishes reminds me of our favorite place on earth. I often look at them when dishing up and thing of one adventure or another we have had and those silly plates make the daily grind easier and give me small
Moments of happiness.
Again sorry.
It's ok, my wife would agree with you
Neoprod
Honorary Master
^^, I like distinctive plates for this thread in particular. Kinda nice to see the same plates from the same poster every so often.
My 2c...as you were
My 2c...as you were
Am I the only one who finds someone doing a skilled piece of technique lightning fast absolutely mesmerizing. Like when you see someone making 10 dumplings the time it would take for you to make 1 or shaping baguettes or something.
A little tip for filling or portioning out anything is to get a set of different sized ice cream scoops, they are pretty cheap on eBay. They save so much time when getting the perfect amount of filling for something or making stuff like meatballs or aroncini.
cerebus
Honorary Master
Lemon rosemary chicken breast and cottage cheese baked spinach. Light midweek dinner.
cerebus
Honorary Master
Braised chicken with Chinese dried mushrooms and stir fry veggies.
(Taken with my new S7 Edge)
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genetic
Honorary Master
Yup. Camera and the lighting much betterMuch better pic than that washed out potato of a camera you had before.
.Just some plain white plates and we're ready for the money shot!
akescpt
Honorary Master
Spaghetti and meatballs. But first…
Beer and pretzel time!
With mustard?
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