The Official Over 35 Food Channel

**Bosko** · 09-06-2019, 05:27 PM

looks like ntr has a handle on this thread....peace

**rubrubu** · 09-08-2019, 05:26 AM

Pour excrement into a premium pie crust and bake at 400 for 40 minutes. Serve with whipped cream.

**ChuckersT** · 09-09-2019, 06:17 AM

Another Birthday cake. This time, for my wife. She loves Red Velvet. I have never had red velvet. Family loved it.

If you look really hard in the left corner of the 2nd pic, you will see the bowl of veggies that I had instead of cake

**Mark1T** · 09-09-2019, 07:13 AM

Nice, Chuckers. I would have a slice.

I think you're fibbing saying you didn't eat any. You need to come clean

**Mark1T** · 09-09-2019, 07:23 AM

Ok, I know this isn't pretty, but I am single for a reason. However, I know how to eat. Today is my outside normal breakfast.

If you can't figure it out, this is a hungry man size hunk of sausage and a whole lot of oatmeal and fresh blueberries. Yes, I ate all of it.

**ChuckersT** · 09-09-2019, 11:01 AM

Originally Posted by Mark1T

Ok, I know this isn't pretty, but I am single for a reason. However, I know how to eat. Today is my outside normal breakfast.

If you can't figure it out, this is a hungry man size hunk of sausage and a whole lot of oatmeal and fresh blueberries. Yes, I ate all of it.

I love sweet and savory together. I also love savory oatmeal. Looks great.

But for my Red Velvet cake... I really didnt eat any.

**Bosko** · 09-09-2019, 12:02 PM

Spaghetti and meatballs with garlic bread

**Mark1T** · 09-09-2019, 12:06 PM

Originally Posted by ChuckersT

I love sweet and savory together. I also love savory oatmeal. Looks great.

But for my Red Velvet cake... I really didnt eat any.

I agree on the oatmeal and I believe you on the cake.

Originally Posted by Bosko

Spaghetti and meatballs with garlic bread

Big Bosko, that is a great presentation and looks rich. Nice sauce that is thick enough to stick to the pasta and that doesn't run.

Most excellent first post. Thank you.

**Bosko** · 09-09-2019, 12:11 PM

Originally Posted by Mark1T

Big Bosko, that is a great presentation and looks rich. Nice sauce that is thick enough to stick to the pasta and that doesn't run.

Most excellent first post. Thank you.

LOL...thanks on the pic critique ....I threw this together

**IronCharles** · 09-09-2019, 06:07 PM

Originally Posted by Bosko

food pics...I like the concept!

Lol, as I started scrolling this thread, it occurred to me "Hey, we need Bosko in here, whatever happened to that guy?"

**Bosko** · 09-10-2019, 01:43 AM

Originally Posted by IronCharles

whatever happened to that guy?"

They finally let me out.....that long sleeve white jacket really started to itch..........

**Bosko** · 09-10-2019, 01:49 AM

Egg/cheese/asparagus frittata with dave's 21 grain toast and butter

**Mark1T** · 09-10-2019, 06:01 AM

^^Whoa. Another hit by Bosko and he uses Dave's bread. Very nice.

**ChuckersT** · 09-10-2019, 06:20 AM

Originally Posted by Bosko

Egg/cheese/asparagus frittata with dave's 21 grain toast and butter

That looks amazing.

**Bosko** · 09-10-2019, 01:46 PM

Dessert for dinner
Eggo chocolate waffle with PB2... topped with a sugar free peanut butter cup

**ChuckersT** · 09-10-2019, 03:15 PM

Originally Posted by Bosko

Dessert for dinner
Eggo chocolate waffle with PB2... topped with a sugar free peanut butter cup

Tell me more about this sugar free peanut butter cup you speak of...

Also, what camera setting are you using for your photos to get that dark look?

**Bosko** · 09-10-2019, 03:28 PM

Originally Posted by ChuckersT

Tell me more about this sugar free peanut butter cup you speak of...

Also, what camera setting are you using for your photos to get that dark look?

It's an "Atkin's" peanut butter cup.....

**Mark1T** · 09-10-2019, 07:11 PM

So, Bosko is a professional chef and a professional photographer.

I don't feel inadequate at all.

But, really, I love it.

**Lou1se** · 09-10-2019, 07:40 PM

lol I'm fascinated by the lighting used. Have a sneaky suspicion there is more than one, possibly three .. sneaky Bosko

Egg/cheese/asparagus frittata looks yummy!

**Bosko** · 09-11-2019, 02:41 AM

Originally Posted by Mark1T

So, Bosko is a professional chef and a professional photographer.

I'll take credit for one of the 2....lol...not a chef by any means.
I was however trained by some of the best food stylist in the Country while on the food photoshoots I used to do.
very cool profession when you see they behind the scene techniques that are used....

**Mark1T** · 09-11-2019, 06:22 AM

Originally Posted by Bosko

I'll take credit for one of the 2....lol...not a chef by any means.
I was however trained by some of the best food stylist in the Country while on the food photoshoots I used to do.
very cool profession when you see they behind the scene techniques that are used....

Very cool on the food stylist training and very interesting being that I am in marketing.

Breakfast this morning after a big leg workout. I went in the gym this morning not mentally prepared and down a couple of lbs BW. But, after a few sets of squats, my legs felt better than normal. I have been doing 3 sets of heavy hack squats going deep to finish off my leg workout and they are paying off for strength for back squats.

This is 1 whole, big Russet potato diced, peeled, rinsed, 3 minutes in the microwave, then shallow fried. Scrambled eggs - 4 egg whites + 1 whole egg.

I ate every bit of it.

**Bosko** · 09-11-2019, 10:51 AM

Originally Posted by Mark1T

I ate every bit of it.

What....no trump pie.........sorry I had to say it....

Nice looking potatoes, I usually mess those up..lol

**Mark1T** · 09-12-2019, 07:15 AM

Originally Posted by Bosko

What....no trump pie.........sorry I had to say it....

Nice looking potatoes, I usually mess those up..lol

Hash browns like that took me a while to get the way I wanted them. You can't just cut them and then fry them. You have to pre-cook them about 3 minutes per potato in the microwave. Or, you can boil them for 3 minutes. But, they must be dry before putting them into any oil. When you do fry them, you can't turn the heat too high because they won't cook the inside and the outside will burn. Get to temp, then move them around every 20 to 30 seconds until golden brown.

**Bosko** · 09-13-2019, 03:08 AM

Egg/cheese/salsa on toasted bun

**Mark1T** · 09-13-2019, 07:16 AM

^^^Very tasty looking, Bosko. Thank you

**induced_drag** · 09-13-2019, 10:09 AM

My kind of thread! Subbed. In on food porn

**Bosko** · 09-13-2019, 10:22 AM

Originally Posted by induced_drag

My kind of thread! Subbed. In on food porn

Hopefully more then one in 6 posts is actually a food pic...LOL

**Mark1T** · 09-13-2019, 10:28 AM

Originally Posted by induced_drag

My kind of thread! Subbed. In on food porn

Scratch pizza cooked in your pizza oven would be welcome - hint, hint

Originally Posted by Bosko

Hopefully more then one in 6 posts is actually a food pic...LOL

Lol

**ChuckersT** · 09-13-2019, 11:37 AM

Originally Posted by Bosko

Egg/cheese/salsa on toasted bun

Thought the salsa was strawberry jam. Had me excited. I discovered that pineapple goes really good with eggs and cheese.

**Bosko** · 09-13-2019, 11:38 AM

Originally Posted by ChuckersT

Thought the salsa was strawberry jam. Had me excited. I discovered that pineapple goes really good with eggs and cheese.

Ya.....it does look like jam

Thread: The Official Over 35 Food Channel

Thread Tools

Search Thread

Trump pie

Bookmarks

Bookmarks

Posting Permissions