A rare privilege
by jjbeguin

Comment:
Thanks to all taking the time to write on my piture. This was a small half bottle of what had been a great drink last year. Found a small glass to give the impression the bottle was larger. I had to mix liquids to imitate the unique amber color of old Yquem. The light was a hand held 100 watt bulb and socket + the cellar's ceiling light. This extraordinary sweet wine, if kept in good condition will still be sublime after 150 years in the dark. I still have a few bottle from the beginning of the century that my grandfather bought at the time. unfortunately I cannot afford leaving the same treasure for my grandchildren to come. The prices for this wine have gone totally crazy.

Obvious Un-(a)peeling Banana
by GeneralE

Comment:
good title

The Cup
by Gallatin

Comment:
strong image, technically impecable. I only regret the mortuary black frame, the white would have done fine. I assume you made his day after the shoot.

Dijon Pork Chops and Fries
by alternarule

Comment:
This is the most suprising one of the lot. conceptual

Boil for three minutes.
by tomlewis1980

Comment:
Very well done, smart move. And luckily for you, no one had the same idea...

Grilled Chipmunk
by JPR

Comment:
I have an old American community cook book that has a recipe that starts with "take 80 squirells, dressed and cut up"

Lemon Grass infused Spring Rolls
by JC_Homola

Comment:
One of the only ones with a contemporary flare to it. Too bad the plate disappears totally in the background.

Rigatoni Lovers
by A Weaver

Comment:
"Elicoidali Lovers" to be precise. I like the thyme rim on the platter.

Cheese Fondue
by alanfreed

Comment:
Not that many will notice or mind, being Swiss, I can tell you this is not cheese fondue equipment. This a meat fondue set (Fondue bourguignone) with the typical color coded forks. otherwise neat and well balanced composition with a nice set of tones. 7

Shaggy Manes
by mariomel

Comment:
These are great mushrooms, but at a much earlier stage of growth, when just an inch high, lighty sauteed in butter.