Wow! I love it. One criticism though, for the pizza I would have used some chiffonade of basil, spinach or something green in place of saffron to offset the yellow of the blossoms and orange of the tomatoes. That's just my preference though, your styling and photography are absolutely beautiful. Keep them coming!

How beautiful! I always think of it as food art. Too pretty to eat!

I like the "turkey tail"!

Annie

Posted by Charcuterie "Wow! I love it. One criticism though, for the pizza I would have used some chiffonade of basil, spinach or something green in place of saffron to offset the yellow of the blossoms and orange of the tomatoes. That's just my preference though, your styling and photography are absolutely beautiful. Keep them coming!"

Thank you. Not a criticism at all. That is a very valid suggestion. I did have some basil from my garden that I put on top, I took them off at the last minute because the basil overpowered the delicate perfume of the blossoms, I might try spinach the next time.

Posted by sweet_betsy "How beautiful! I always think of it as food art. Too pretty to eat!"

Thank you Sweet Betsy. It is so sweet of you to be so kind to me.

Posted by annie1992 "I like the "turkey tail"! Annie"

Thank you Annie. Now that you mention it, it does look like a turkey's tail. Hahaa!
I will turn the bird around the next time I make this so that the tail is connected to the right part of the bird. :-)

dcarch

From this thread I learned that there is more than one way to arrange pizza toppings, a simple concept to which I had given little, if any, thought. dcarch gives thought to everything.

Jim

Looks pretty, esp the pizza. I've never eaten squash blossoms, and can't help but wonder how good they are if everyone else only deep-fries them as you say? But definitely very pretty!

What is the red stuff? I'm doubting it's saffron as Charcuterie said. Too long, didn't bleed, too expensive for pizza, generally used to infuse a dish.

So, how does one package a whole cornish hen for sous vide? Actually that's a question I have for a lot of what you sous vide. Everyone else seems to remove bone, shells, etc. before packaging.

"...everyone else only deep-fries them..."

They are sometimes stuffed or used in soup, casseroles and who knows what else.

Jim

Posted by jimster "From this thread I learned that there is more than one way to arrange pizza toppings, a simple concept to which I had given little, if any, thought. dcarch gives thought to everything. Jim"

Thanks Jim. Not trained in the fine arts of cooking, and borne outside of the gastronomic "Box", thus thinking outside of the "box" is just natural for me.

""...everyone else only deep-fries them..."
They are sometimes stuffed or used in soup, casseroles and who knows what else. Jim"

Thanks, as I said, let ideas blossom. I will have to try more way to enjoy this Mother Nature's delicacy.

Posted by foodonastump "Looks pretty, esp the pizza. I've never eaten squash blossoms, and can't help but wonder how good they are if everyone else only deep-fries them as you say? But definitely very pretty!
What is the red stuff? I'm doubting it's saffron as Charcuterie said. Too long, didn't bleed, too expensive for pizza, generally used to infuse a dish.
So, how does one package a whole cornish hen for sous vide? Actually that's a question I have for a lot of what you sous vide. Everyone else seems to remove bone, shells, etc. before packaging."

Thanks FOAS. You are very observant and detail-oriented. This quality can make you a great scientist or a pain-in-the-butt husband, LOL!

I forgot to address the issue of the red stringy stuff. You are right, they are not saffron. Saffron would not be appropriate for this concept of a pizza. Those are thinly spliced sweet pepper, just to give it a little kick to wake up the taste buds.

I sous vide large chunks of meat all the time, including bone-in pork butt for roasted pork or pulled pork. The heat gets into the center of the meat fairly quickly using the heat pipes I posted sometime ago. My goal is to sous vide the whole frozen turkey sometime.

Hey, speaking of saffron, did you hear?:

A guy was very proud to tell his friend, "Hey, I bought a pound of saffron! Great price!"

"Are you sure those are real saffron?"

"They better be, or I've wasted my hard-earned $100 dollars."

dcarch