Author Topic: In Frank's kitchen new set of pictures 18 March 2019 (Read 50790 times)

Frank Fremerey · « **Reply #75 on:** January 31, 2019, 17:14:26 »

'This is my first Octopus preparation', I thought. Opening the package I saw this were two smaller Octopussy.

And they looked me in the eye. Strange feeling. Had to get my camera to show my ambivalence.

In the end I produced a very tasty yellow curry from them. Enjoy the pictures!

Frank Fremerey · « **Reply #76 on:** January 31, 2019, 17:16:27 »

'This is my first Octopus preparation', I thought. Opening the package I saw this were two smaller Octopussy.

And they looked me in the eye. Strange feeling. Had to get my camera to show my ambivalence.

In the end I produced a very tasty yellow Curry from them. Enjoy the pictures!

ColinM · « **Reply #77 on:** January 31, 2019, 18:33:56 »

And next....

Frank re-enacts the making of Alien !

Frank Fremerey · « **Reply #78 on:** January 31, 2019, 20:56:38 »

Quote from: ColinM on January 31, 2019, 18:33:56

And next....

Frank re-enacts the making of Alien !

If you have mixed feelings viewing this it is intended, I had mixed feelings and tried to express this ambiguity...

ColinM · « **Reply #79 on:** February 01, 2019, 20:31:06 »

It’s fascinating and ingenious Frank.

Also, I’ve had some curried seafood but never octopus

pluton · « **Reply #80 on:** February 02, 2019, 03:34:28 »

Frank, If I ever decide to prepare octopus, now I know what to expect.

Frank Fremerey · « **Reply #81 on:** February 02, 2019, 08:44:15 »

Quote from: pluton on February 02, 2019, 03:34:28

Frank, If I ever decide to prepare octopus, now I know what to expect.

I guess I will not eat octopus anymore. Brains and hearts and arms and eyes ... Alien with humanoid features, .....

Seapy · « **Reply #82 on:** February 02, 2019, 09:44:58 »

I have eaten octopus, part of a birthday treat many years ago, I do remember I didn't enjoy it.

Fons Baerken · « **Reply #83 on:** February 02, 2019, 10:32:04 »

Maitre de cuisine, next project an illustrated cookbook, Frank.

MFloyd · « **Reply #84 on:** February 02, 2019, 10:34:26 »

Definitely, hell is the place where the Germans are the cooks 😂

Frank Fremerey · « **Reply #85 on:** February 02, 2019, 10:46:44 »

Quote from: MFloyd on February 02, 2019, 10:34:26

Definitely, hell is the place where the Germans are the cooks 😂

ask Francis (rosko) about hell, he is a professional French Chef...

Jacques Pochoy · « **Reply #86 on:** February 02, 2019, 16:12:31 »

Did you beat them up (the octopuses)? In my own experience, if you don't beat them (once dead of course), they are too rubber like in consistence when fried or even boiled (as in a curry) ! We have a lot of dishes with them in south of France, but the best would be the squid salad

Ann · « **Reply #87 on:** February 02, 2019, 20:08:59 »

I have just re-read this thread from the beginning and have thoroughly enjoyed your beautiful, atmospheric and almost aromatic photographs.
They are far richer in colour, texture and the arrangement of the different ingredients than most of the food photography which we see.
Your description of the ingredients and the preparation of the various dishes is also fascinating.

I have eaten Octopus and much enjoyed it but I too would have found it hard to cook those creatures once they had looked me in the eye like yours did!
But, at that stage, what else could you do but proceed with the cooking — but only after you had taken their portraits?!!

Hugh_3170 · « **Reply #88 on:** February 03, 2019, 08:27:21 »

Kalamari is a big dish in the Greek cuisine. Popular here in Melbourne with our Greek community; also salted squid.

Jaques comment about the need to beat the flesh is most accurate - as is the rubbery nature of the flesh if you don't beat/tenderise the flesh before marianating and cooking.

Frank Fremerey · « **Reply #89 on:** February 03, 2019, 09:59:14 »

Quote from: Ann on February 02, 2019, 20:08:59

I have just re-read this thread from the beginning and have thoroughly enjoyed your beautiful, atmospheric and almost aromatic photographs.
They are far richer in colour, texture and the arrangement of the different ingredients than most of the food photography which we see.
Your description of the ingredients and the preparation of the various dishes is also fascinating.

I have eaten Octopus and much enjoyed it but I too would have found it hard to cook those creatures once they had looked me in the eye like yours did!
But, at that stage, what else could you do but proceed with the cooking — but only after you had taken their portraits?!!

Thank you Ann. That is just how I feel about these pictures and this is what makes my customers happ too...

As soon as I have more time I will distribute 1500 of these to aquire new food photo customers...

http://fotokontext.de/fotokontext_aktuell_emailversion.pdf

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