Yes, and my town is TINY, so I was doubly surprised. At the Publix in town, not really surprised. The tiny Winn Dixie, very much.

I've never seen them in Publix and I am in one every week. I've seen them dried only or part of a mix of shrooms. In fact, Friday I was in an Asian market looking for mirin and wasabi paste. They had a produce section even but only dried shiitakes.

I'll bet Fresh Market may have them from time to time. I just don't go there enough.

You know the best picture is the one that didn't get taken because you were fiddling with lenses or to lazy to get out of the case. Most amateur hobbyist photographers use 1 to 2 lenses exclusively.

But check out the mirror less dslr's its the future and they are interchangeable lenses. Besides eally how many lenses do you need to take photo's of food. Are you going to setup in your camo hut with your zoom lens waiting for the shot of the neighbors BBQ? :D

Most people stick with one or two lenses because either they don't have the desire to get more lenses (or money), or they don't understand what they can do with them.

I have a 28-70 f/2.8L, a 50mm f/1.4 prime, a 70-300 f/4-5.6, and the kit 35-80mm f/4-5.6. The 28-70 most often on the camera, I use the 50mm semi-regularly but especially with now with extension tubes for macro work, the 70-300 for wildlife and sports, and I still want/need a 16-28 or 17-40 wide angle for landscape. On the wish list are a 90mm macro lens and an 85mm prime.

It can be very easy to get into and use the crap out of multiple lenses if you shoot a variety of subjects and know how to use the lenses.

I also keep my iPhone on me, and I'm not afraid to pull it out if the moment arises.

Ok I will drop it its a what are you having for dinner thread. Sorry for the detour. Wonder if there is a photography thread in Media where picture you like or pictures you have taken could be posted? Be nice to see some of you all's work.

ROFL

Sounds good to me.

Not gonna just take pics of food though. I took photography in art school. I like to be semi-pro at least. I've climbed rooftops and waited for the right light to get the shot I want when traveling.

Whoever gave me the tip to use Oyster Sauce for Chinese dishes, thank you.

Don't know if it was me or not, but I've advocated it before. Make a huge difference, IMO.

I think it was you but it's hard to categorize all the tips I get in these cooking threads.

I've got my chuckeyes salting for 24 hours in the fridge for tomorrow!

What Chinese dish did you use the Oyster sauce on?

I use it in fried rice, which is pretty much the only Chinese dish I do.

I make a mixture of ground turkey, jasmine rice, bamboo shoots, baby corn and water chestnuts all mixed together with Chinese spices and the Oyster sauce. It's thick and sugary enough that I can create a fried rice type feel at the end. It's an easy/quick meal and my wife is a super picky eater but she likes how the ground turkey takes on the taste of the seasoning. Yes, I know that ground turkey is not a Chinese type thing. ROFL

Anyone ever make Nasi Goreng? Indonesian Fried Rice, more savory with a strong soy/fish sauce flavor as opposed to the sweeter Americanized Chinese Fried Rice.

http://img.tapatalk.com/d/14/08/17/8apada4y.jpg


Chicken piccata, broccolini with angel hair pasta topped with some of the piccata sauce. I did a little something different with the sauce turned out amazing.