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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
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 Posted: Wed Jun 25, 2008 5:13 am Post subject: |
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| Where was the light source for the first Jarritos picture? (A couple months ago, on a trip to Austin, Texas I noticed a whole range of sodas from Barritos - bought one of each; I'm a sucker for trying new flavors... Most of them tasted like Jarritos though.) |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Wed Jun 25, 2008 3:23 pm Post subject: |
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| Michael Chu wrote: | | Where was the light source for the first Jarritos picture? (A couple months ago, on a trip to Austin, Texas I noticed a whole range of sodas from Barritos - bought one of each; I'm a sucker for trying new flavors... Most of them tasted like Jarritos though.) |
Hmm, well, it's natural, low afternoon sunlight. My outdoor cooking area has a reed roof, so it's diffused. At the west/east sides, are open and allow sun to blink through. I couldn't resist.
For most, if not all of my kitchen (studio) shots I use either my SB-800 or my old Metz 45 CL-2 potato masher. Man, that Metz puts light where it's never been before. For reflectors I open up my kitchen cabinets about bounce light off that. More than you probably asked for, but love light. Hey.
Biggles |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Thu Jun 26, 2008 3:57 pm Post subject: |
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Oh sure, it's just a rack of ribs, babyback ones. But how did I cook them?
In my gas fired oven in the kitchen. But how did I lend a light smoke flavor?
That's right, put a cast iron skillet in there that had wildly smoking hardwood dust/bits.
I'm the most dangerous!
Biggles |
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SirShazar
Joined: 30 Jul 2007
Posts: 89
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| Posted: Thu Jun 26, 2008 4:41 pm Post subject: |
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| Is that even safe to do inside? |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Thu Jun 26, 2008 5:23 pm Post subject: |
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| SirShazar wrote: | | Is that even safe to do inside? |
Not even remotely, I wouldn't think. I just put up the post over at meathenge dot com. It was really simple though, and I have to say the little ribs were very tasty.
Biggles |
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GaryProtein
Joined: 26 Oct 2005
Posts: 535
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| Posted: Sun Jun 29, 2008 6:45 pm Post subject: |
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I just don't know what to do anymore. You keep posting photos of this gorgeous and delicious looking food that I have absolutely no way tasting and little time to reproduce on my own!  |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Wed Jul 02, 2008 1:21 am Post subject: |
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| GaryProtein wrote: | | I just don't know what to do anymore. You keep posting photos of this gorgeous and delicious looking food that I have absolutely no way tasting and little time to reproduce on my own! |
Hey, sorry man!
Here's a snapshot from my cutting board this evening.
D200, Nikkor 20mm f2.8 with an sb-800 bounced off the kitchen door.
xo, Biggles
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Fri Jul 04, 2008 1:27 am Post subject: |
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Oh man, this one was absolutely wonderful in every way. Toothy, rich, beefy and juicy to an extreme.
400 degrees for maybe 45 minutes, cast iron pan, trivet. Cross-hatched the fat to include extra virgin, salt, pepper, fresh rosemary and lemon zest.
Biggles |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Fri Jul 11, 2008 1:51 am Post subject: |
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A simple Thursday evening meal. Pan seared pork chops, we haven't had them in a week or more. 1.25" thick, oh yes.
Salted and held down with cast iron bacon presses.
I only had 25 minutes to come up with this, so it's not all that fancy. The El Salvadorean rice showed up 8 minutes later.
Biggles |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Thu Sep 18, 2008 3:04 am Post subject: |
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Here we find Mr. A. Brown's macky cheese. Done it probably 4 times over the last year, great stuff. But the last few times it's needed more juicy action with a larger cheese flavor. Will be modifying the sucker.
Biggles |
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
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| Posted: Thu Sep 18, 2008 8:20 am Post subject: |
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Some crusty bread on my kitchen counter... |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Thu Sep 18, 2008 7:47 pm Post subject: |
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| Michael Chu wrote: | | Some crusty bread on my kitchen counter... |
Crusty bread is akin to bacon. |
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
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| Posted: Fri Sep 19, 2008 12:57 am Post subject: |
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| DrBiggles wrote: | | Michael Chu wrote: | | Some crusty bread on my kitchen counter... |
Crusty bread is akin to bacon. |
Delicious?
Quickly consumed?
Should always be kept in the house for "emergencies"?
The secret ingredient that makes recipe X great?
All of the above? |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Sat Sep 20, 2008 12:14 am Post subject: |
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| Michael Chu wrote: | | DrBiggles wrote: | | Crusty bread is akin to bacon. |
Delicious?
Quickly consumed?
Should always be kept in the house for "emergencies"?
The secret ingredient that makes recipe X great?
All of the above? |
Yessss. |
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DrBiggles
Joined: 12 May 2005
Posts: 356
Location: Richmond, CA
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| Posted: Wed Nov 05, 2008 6:11 pm Post subject: Re: Food Pr0n !!! |
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Yeah, it ain't food. But it is pretty, Sunday's sunset. Only photoshopping used was to resize and a tad of unsharpening mask.
Biggles |
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