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TheDude9737
Forgot to mention that the marinara is also home made
TheDude9737
You can see by the basil bruises that my knife needs sharpening!
im_gonna_hug_you
That looks incredible. 🤤
DeviceNo97
Yum
BunkleStein15
whiskeytango55
Looks good!
To be a nitpicky asshole, I personally like a lower angle, but yours works well here too. Nice choice of plate, but I would’ve rotated the plate to hide the chip.
As far as the bruised basil, did you chiffonade? I don’t cook with fresh herbs as much as I want to and I heard that rolling leafy herbs tightly before you cut them can help prevent that. Or does the dull knife still result in bruising even if you chiffonade?
BeastM0de1155
Let him cook!
BeastM0de1155
Sauce spread slightly after the cheese is getting me excited. Golden, crispy, and chiffonade of basil is chefs kiss!
![Chicken Parmesan over paparedelle[OC]](https://www.diningandcooking.com/wp-content/uploads/2024/12/fiv1ryy6hq7e1-scaled.jpeg "Chicken Parmesan over paparedelle[OC]")
10 Comments
Hi there TheDude9737. Just a quick reminder of the [subreddit rules](https://www.reddit.com/r/foodporn/about/rules/).
Rule 1: As this is a Food Photography forum, the emphasis on submissions posted here must be on presentation. Images must be high quality, with most or all of the food in focus (blurring for artistic purposes is allowed, but must be minimal). The food named in the title must be the focus of the shot. The food must be plated neatly. The lighting within the photo should illuminate the food sufficiently that we are able to see what you are trying to show us. There should be no cutlery visible in the image.
Submissions which break any of the rules will be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/FoodPorn) if you have any questions or concerns.*
Forgot to mention that the marinara is also home made
You can see by the basil bruises that my knife needs sharpening!
That looks incredible. 🤤
Yum
Looks good!
To be a nitpicky asshole, I personally like a lower angle, but yours works well here too. Nice choice of plate, but I would’ve rotated the plate to hide the chip.
As far as the bruised basil, did you chiffonade?
I don’t cook with fresh herbs as much as I want to and I heard that rolling leafy herbs tightly before you cut them can help prevent that. Or does the dull knife still result in bruising even if you chiffonade?
Let him cook!
Sauce spread slightly after the cheese is getting me excited. Golden, crispy, and chiffonade of basil is chefs kiss!
Looks amazing!