Cookaholics Bulletin Board

Let me ask you all a question. Early in my career at CI I put up a photo on the website of a raw pork loin. The *** hit the fan and I was told in no uncertain terms never to post a photo of raw meat. I was admiring the chops above, which I think were beautiful (as were all the photos) and I still don't see it after all these year. Do any of you have problems with photos of raw meat?

No problem here. I think raw meat is beautiful.

Amy

P.S. One of these days you're going to have to "spill" on all of the ugly CI truths.

No problem here either.

Linday, there is a special beauty about raw meat with its vivid colors, interesting grain structure, shiny silverskin, need I go on? Post those photos!

Weird, I've been updating my Living Cookbook with recipes from CC and they have tons of pics of raw meat over there. I find them to be much more informative than the tastefully hand-drawn things that CI uses. Not that the drawings aren't nicely done, but color photos work better when you're trying to see how to butterfly a pork roast.

Oh, and these are really great photos, everybody and I love the 3-part serving dish, Mary. That looks like it would be very useful.

Thanks for the nice complements. I have no idea what is wrong with photos of raw meat, especially for a cooking mag. I like the prep photos.

Darcie, those little cakes are adorable! How did your sauerkraut turn out? I remember my mom making it in a crock in our dining room. Tasted good but the aroma was,er, memorable.

Mary

For some reason, raw meat photos were fine for the magazines, but not for the home page of the website. Maybe inappropriate for a financial website? a medical website? but for a cooking one?

Similarly, there was a brief time when TV shows about hunting did not show the weapon firing and its impact on the animal. There would be the hunt, the aim, the commercial, and the dead animal with the hunter beside it... What? Cardiac arrest? Fainting spell?! Anyway, now it's all there. It is EXTREMELY instructive to see the prep photos. Not even hunting shows show dressing out the carcass; but we all hold dead meat in our hands when we cook. just sayin'

The sauerkraut was great. When I took the plastic wrap off the container there was a woosh of strong kraut smell, but that quickly dissipated. It had a great texture and was beautifully translucent. It was a tad salty (but only when tasted on its own), but that's probably because I left it in the brine a day or two longer than I should have. Overall, I was pleased and will definitely do it again.

We had a bad sauerkraut incident once in our basement when I was a kid and we basically had to draw straws to determine who would have to clean it up. Nasty.

Mary, Darcie...great photos!! Keep 'em coming!

Lu