Uh...you know it's Kelvin, right? And just Kelvin, you don't note degrees Kelvin.

Also, are you dense?

How can you see how much soup is in there from a top view?

Tasty Smurf, the one you've never heard of 'cause he's not there anymore.

What a beautiful plate!

It just takes practice, but you don't have to use them. Forks and spoons work too!

That said, I have a couple of pairs of training chopsticks for my young kids to help them. They're sort of like these. Maybe you could try that?

I think a filet is an ideal canvas for a sauce because it has a pretty mild flavor just in itself. When I cook tenderloin I usually serve it with two sauces, a brandy peppercorn pan sauce (hot) and a mustard horseradish cream sauce (cold). I would pick Gorgonzola any time, but my husband doesn't do cheese.

Beautiful work, OP! I'm happy you posted the cross section, I was curious about the middle. Looks like a very even cook on that steak! Gorgonzola sauce or compound butter are two things I just love putting on steak.

So you're making an assertion and then agreeing with yourself? That's odd.

po boys are similar. The bread has a similar texture but a slightly different flavor. The toppings are usually quite different. Popular fillings for po' boys include fried oysters, shrimp, ham, beef, or boudin. They often use Creole mustard, hot sauce, sometimes Louisiana remoulade.

While there is a big Vietnamese presence in New Orleans, the po' boy didn't stem from the bahn mi. I would bet that the common French influence on both regions had something to do with their evolution, though.

Well perhaps consider that people do things differently in other countries...

Anyway, it's chicken cordon bleu! Have a good one.

It sounds like you're just used to a similar food. This is chicken cordon bleu. So now you know.

Isn't flamenquin made with pork? And has no cheese in it?

Now that is a great-looking French omelette! I wish we could see the cross section.

I like making my own cranberry sauce and it's very easy, but there is something compelling about the canned stuff, too. It is made out of cranberries, too, it just has a completely different texture.

I also can my own cranberry relish every November/December, and that canned version is good, too!

I love the plating here, because one of my favorite ways to eat arancini is to dip them in pomodoro/marinara.

They're not saying it's Italian, that's literally the name of the product they're reproducing at home. Heck, I wouldn't be surprised if Subway trademarked it by this point.

I love mine, it was pretty cheap but I bet it would also be easy enough to make.

That sauce is so glossy! Did you use a Lightbox? I only ask because I have one that I use for some of my food photos.

You have to dock it, and it helps to par-bake it, but I love the results. The cheese makes a barrier so the tomatoes don't make the pastry soggy. I've also used a layer of creme fraiche as a barrier.

This is one of my favorite kinds of pies! I usually make them with pâte feuilletée, though--your pâte brisée looks awesome!

Makes sense if it's paprikash, that has the sour cream and red color from the paprika and some versions have tomatoes, so it seems like a good comparison point. Not vodka sauce, though! I will say, I think your sauce looks absolutely lovely.

No, Stroganoff has sour cream in it and is usually based on beef stock, and it usually has mushrooms in it and isn't tomato-based. The flavor is completely different.

In New Mexico I've seen it spelled the way OP spells it, but it's different from Mexican adobada.

I guess some of the commenters in here are less familiar with New Mexico cuisine, it's kind of its own thing. Google adovada and you'll see.

That's one of my favorite combos, if you added fresh jalapeños it would be my absolute favorite!

No, I form them and then do an overnight proof.

I'm not trying to tell you how to do your stuff, I know a lot of people online are way critical about food, but if you want to know, here's an example of one time I made both the bagels and my own cream cheese. I wouldn't recommend making your own cream cheese, it's not worth it, but the bagel recipe hasn't failed me.