You guys are all seeing the Internet hoopla about “The Dress” aren’t you?
For those that aren’t, you should so you can join in on the conversation. Here ya go: check it out.
See? Now, let’s say it all together. What colors is the dress?
BLUE AND BLACK.
Wait, what?! I know some of you guys aren’t like Jas and ACTUALLY see white and gold? What’s the matter with you? The Dress is blue and black; blue and black, I tell you!
This actually sparked a debate in my house last night; me and Ashley stand by the assertion that the dress is blue and black. Jas and my mom are convinced it’s white and gold. We were split right down the middle. I just couldn’t see it. I didn’t understand. It was a mystery.
But apparently the whole thing boils down to the ability of the cones in our eye retinas to mix and process colors through out brains. The people that see blue and black have cones that are better able to do this; people that see white and gold have cones that are…different.
(Ha ha Jas.)
But in all fairness, since last night I have taken another couple looks at the picture (this is all over social media by now so it’s kind of impossible not to) and I will admit: if I try really, really, REALLY hard…then I can see the dress as white and gold. It’s like mentally flicking a light switch on in my brain and literally ‘forcing’ myself to see white and gold. It only lasts for a few seconds, but it does work. Honestly it reminds me of one of those optical illusion pictures where there are actually two drawings within one and depending on whether or not you’re left brained or right brained, you see one or the other.
My first instinct with this dress will always make me see blue and black, but if I try to, then I can see white and gold.
I know what you’re thinking: “Jess. What does The Dress have to do with this post?”
I was getting to that. See, this post has been in my Posts folder on the WordPress dashboard for nearly a month. I’ve been purposely passing it over in favor of other recipes and at one point, considered deleting it altogether. It’s not that this is a bad recipe; it’s actually delicious.
The problem was I just didn’t like the way the pictures turned out. Or at least most times, I didn’t.
Photographing brown food is really hard, guys. If you have crap lighting, then forget about; it’s not gonna work. But even under the best lighting circumstances imaginable, there’s still the risk that the dish you’re shooting will turn out looking…not appetizing.
I did what I could to prevent this from happening; including other colors,making sure my sauce was fresh and shiny and sticky, and creating texture with sesame seeds…but when it was all said and done I still wasn’t sure.
At one point, I would look at these pictures and think that the meatballs looked good. Then the next day I’d look at them and think they looked like….
Well, you get it.
But today I feel like they don’t look too shabby. And considering I DID put in the work in cooking and photographing them, I figure I’d make it worthwhile and just put the friggin post up regardless. You guys be the judge.
Just think of it like The Dress photo; give it a few tries and see if you can see things differently than my more negative/self-depreciating side. Let me know if it works. And if it doesn’t, then do me a favor: don’t feel obligated to point it out. Just don’t tell me. Deal?
Asian Turkey Meatballs
Recipe Adapted from Food Network Magazine
For the Meatballs:
- 2 tablespoons vegetable oil
- 3 cups thinly sliced green cabbage (about 1/4 head)
- Kosher salt
- 8 ounces shitake mushrooms, stems removed, caps thinly sliced
- Freshly ground white pepper
- 2 large eggs plus 1 egg white
- 1 1/2 pounds ground turkey
- 4 scallions, minced
- 3 cloves garlic, minced
- 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
For the sauce:
- 1/2 cup hoisin sauce
- 2 teaspoons Sriracha chile sauce
- 1 teaspoon rice vinegar
- 1 tablespoon sugar
- 3 tablespoons sesame seeds
- 1 head Boston lettuce, leaves separated
1. Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool.
2. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
3. Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
4. Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.