NikonGear'23
Images => Themes, Portfolio Series, PaW, or PaM => Topic started by: MFloyd on December 22, 2022, 02:01:56
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For years I have been taking pictures of food I prepared, or been served at the restaurant, or by friends. Nearly all takes were made occasionally before eating. Main trigger: appetizing food, well presented, good lighting. What it is not: on purpose technical setup, specially prepared food to be photographed (in most cases not edible).
All of my food pictures were taken with a smartphone, with minimal or no setup. Careful post-processing tough, to make it appetizing. ;)
Some examples:
At home:
(https://live.staticflickr.com/65535/52575943895_b2d3b89f1a_b.jpg) (https://flic.kr/p/2o6Xspi)
IMG_1299_jpg.jpg (https://flic.kr/p/2o6Xspi)
In a restaurant:
(https://live.staticflickr.com/65535/52575944210_cda8bca0a6_b.jpg) (https://flic.kr/p/2o6XsuJ)
IMG_2074_jpg.jpg (https://flic.kr/p/2o6XsuJ)
Outside:
(https://live.staticflickr.com/65535/52575034032_fc30bd326a_b.jpg) (https://flic.kr/p/2o6SMW1)
IMG_1753.jpg (https://flic.kr/p/2o6SMW1)
At work:
(https://live.staticflickr.com/65535/52576025973_b31b650e32_b.jpg) (https://flic.kr/p/2o6XSNr)
IMG_1650.jpg (https://flic.kr/p/2o6XSNr)
(https://live.staticflickr.com/65535/52576025868_1e02108bd8_w.jpg) (https://flic.kr/p/2o6XSLC)
IMG_1649.jpg (https://flic.kr/p/2o6XSLC)
Now, your turn
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Not too much followers on my gastronomic thread. Despite Xmas. A second attempt
High cuisine in Belgium.
(https://live.staticflickr.com/65535/52576024933_010321b6e4_b.jpg) (https://flic.kr/p/2o6XSuv)
IMG_0358.jpg (https://flic.kr/p/2o6XSuv)
(https://live.staticflickr.com/65535/52575942945_e34309c700_b.jpg) (https://flic.kr/p/2o6Xs7V)
IMG_0359.jpg (https://flic.kr/p/2o6Xs7V)
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you make me hungry
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Ditto! ;D
you make me hungry
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Ditto! ;D
you make me hungry
Thx ☺️ share your shots. X-Mas dinners are an excellent opportunity.
(https://live.staticflickr.com/65535/52576024348_a21a096dc1_b.jpg) (https://flic.kr/p/2o6XSjq)
IMG_3090.jpg (https://flic.kr/p/2o6XSjq)
Preparation of Crayfish from the Geneva lake. Although the local species has been completely supplanted by their American cousins.
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Typical French cuisine:
(https://live.staticflickr.com/65535/52576025163_f30da2fb1d_b.jpg) (https://flic.kr/p/2o6XSyt)
IMG_0745.jpg (https://flic.kr/p/2o6XSyt)
Veal rice (Riz de Veau)
(https://live.staticflickr.com/65535/52576025308_6173f2decb_b.jpg) (https://flic.kr/p/2o6XSAY)
IMG_0746.jpg (https://flic.kr/p/2o6XSAY)
Andouilette (Andouillette)
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Yes MFloyd, it's late here but viewing these (plus talk of crayfish) has made me hungry too.
We now need to persuade Birna to install the scratch'n'sniff option on our forum software :P
Here's my humble entry (homemade kimchi in prep, by mobile phone)
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Thx. Looks delicious :). Don’t hesitate to contribute.
Often prepared for X-Mas in Switzerland, the “Chinese Fondue” fine sliced meat (beef, veal, chicken, etc) in a broth with Chinese mushrooms and vermicelli (many variations are possible).
(https://live.staticflickr.com/65535/52584612711_7eabfc9f26_b.jpg) (https://flic.kr/p/2o7HTkD)
IMG_2319.jpg (https://flic.kr/p/2o7HTkD)
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Excellence through simplicity. Although preparing house made pasta and stew can easily take you the entire morning.
(https://live.staticflickr.com/65535/52575033412_f67be7047a_b.jpg) (https://flic.kr/p/2o6SMKj)
IMG_0855.jpg (https://flic.kr/p/2o6SMKj)
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Veal rice (Riz de Veau)
Lol - if you ordered rice you would be dismayed to get sweetbreads / brain - that is Ris de veau!
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Lol - if you ordered rice you would be dismayed to get sweetbreads / brain - that is Ris de veau!
Exactly: double mistake from my side: riz instead of ris and the English translation going with. My gastronomic language tool kit is limited to French, and even that is far from perfect 8). BTW, do you enjoy the pics ?
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Last night's home made pizza.
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Last night's home made pizza.
Miam :)
Some local (Swiss French Alps) heavy stuff around black pudding (boudin noir & atriaux).
(https://live.staticflickr.com/65535/52575773689_1287bba5fc_b.jpg) (https://flic.kr/p/2o6WzNH)
IMG_5019.jpg (https://flic.kr/p/2o6WzNH)
PS: « Atriaux » are made with minced meat from fresh pork, minced pork liver, parsley and spices, all shaped into balls and wrapped in a pork strainer
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This time, exceptionally not with a smartphone, but with the Z9 I have on loan.
“Boîte chaude”: Swiss Mont d’Or cheese in a wooden box sprinkled with Swiss Fendant wine in the oven, and boiled potatoes.
(https://live.staticflickr.com/65535/52642504949_12bcb7f076_b.jpg) (https://flic.kr/p/2ocQAFF)
_Z900050.jpg (https://flic.kr/p/2ocQAFF)
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Would serve the 13 thread rather well :D
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Garganelli with mushrooms and bacon, prepared in an 18 month mature Parmigiani cheese.
(https://live.staticflickr.com/65535/52754184053_fcaeb6ea79_b.jpg) (https://flic.kr/p/2onGYZt)IMG_2666.jpg (https://flic.kr/p/2onGYZt) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
(https://live.staticflickr.com/65535/52754104580_13c3fcce39_b.jpg) (https://flic.kr/p/2onGznf)IMG_2667.jpg (https://flic.kr/p/2onGznf) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
(https://live.staticflickr.com/65535/52753157542_be97ab6c5a_b.jpg) (https://flic.kr/p/2onBHR1)IMG_2670.jpg (https://flic.kr/p/2onBHR1) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
Delicious :)
Photographed, again with the iPhone 13 Pro Max.
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Veal with lemon sauce and vegetables.
(https://live.staticflickr.com/65535/52774754125_10416299b4_b.jpg)
IMG_2693.jpg (https://flic.kr/p/2opwpKT)
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You're making me peckish again Christian!
Garganelli with mushrooms and bacon, prepared in an 18 month mature Parmigiani cheese.
Out of interest, is the cheese unusable after its been used like this?
(There seems to be so much still left inside the rind)
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You're making me peckish again Christian!
Out of interest, is the cheese unusable after its been used like this?
(There seems to be so much still left inside the rind)
That’s the purpose: make you feel hungry ;)
The cheese is only used for this purpose, but again and again, until there is no cheese left. I guess, the inner is rinsed and dried out, until next employment.
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Another one: fresh pasta with morels, asparagus, and truffle cream. ;)
(https://live.staticflickr.com/65535/52783947686_f170d0e9a7_b.jpg)
Done with iPhone 13 Max Pro; ideally this picture would necessitate more DoF aka focus stacking. (https://flic.kr/p/2oqkwFy)
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This time a spicy beef Tartar with toast and fries.
(https://live.staticflickr.com/65535/52811899829_154091cfd6_b.jpg)
(https://www.flickr.com/gp/110731726@N07/608sT826w5) (https://www.flickr.com/gp/110731726@N07/608sT826w5)
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I've never tried raw beef (prefer it cooked, medium rare),
So my order will be 2x the fresh pasta with morels, asparagus, and truffle cream please Christian.
This image ticks more photographic & gastronomic boxes for me than the Tartar
As for the photography, you mentioned d.o.f. on the pasta dish
I'm trying to work out some interesting oof areas on the black & orange item to the left of the asparagus.
- what is it???
- is it sticking up above the rest and why is it fuzzy when the spoon handle seems sharper?
Rather than stacking, maybe you need a tilt/shift add-on for your iPhone.... :P
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I've never tried raw beef (prefer it cooked, medium rare),
So my order will be 2x the fresh pasta with morels, asparagus, and truffle cream please Christian.
This image ticks more photographic & gastronomic boxes for me than the Tartar
As for the photography, you mentioned d.o.f. on the pasta dish
I'm trying to work out some interesting oof areas on the black & orange item to the left of the asparagus.
- what is it???
- is it sticking up above the rest and why is it fuzzy when the spoon handle seems sharper?
Rather than stacking, maybe you need a tilt/shift add-on for your iPhone.... :P
Grill, fry, but never cook meat. :)
It’s piece of two colored bread. And, for this topic, as mentioned at the beginning, I stay with simple spontaneous smartphone pictures; so no shift & tilting; or focus stacking. Just out of the box with some careful post editing.
Thank you for visiting this thread.
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It’s the right season for asparagus napped with a Hollandaise sauce, accompanied with some Serrano ham.
(https://live.staticflickr.com/65535/52820608364_fa074fc040_b.jpg)
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Garganelli with mushrooms and bacon, prepared in an 18 month mature Parmigiani cheese.
Ahem,
sorry to disappoint you, but it's not Parmigiano, it's Grana Padano, almost as good as the real thing, only produced in a larger area of the Po Valley
Parmesan area of production is: the Provinces of Parma, Reggio Emilia, parts of Modena, and up to the L bank of Fiume Reno (Bologna Province).
Grana Padano overlaps this area, and extends West, North, and East up to parts of Lombardy and Veneto.
Parmesan has to be at least 16 months old to be sold, 12 months are sufficient for Grana.
For cooking, I prefer Grana to Parmesan
Ciao from Massimo
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Ahem,
sorry to disappoint you, but it's not Parmigiano, it's Grana Padano, almost as good as the real thing, only produced in a larger area of the Po Valley
Parmesan area of production is: the Provinces of Parma, Reggio Emilia, parts of Modena, and up to the L bank of Fiume Reno (Bologna Province).
Grana Padano overlaps this area, and extends West, North, and East up to parts of Lombardy and Veneto.
Parmesan has to be at least 16 months old to be sold, 12 months are sufficient for Grana.
For cooking, I prefer Grana to Parmesan
Ciao from Massimo
Right ! Thank you my friend :)
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For cooking, I prefer Grana to Parmesan
I'm not a connoisseur of either cheeses, but love both and am always happy to have some Grana
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Awesome thread. I should remeber to take a photo I get a nice looking plate
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Awesome thread. I should remeber to take a photo I get a nice looking plate
Yes, please join. :)
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Mmm, I don't think this is what Chris originally had in mind,
but these were definitely shot before anyone ate....
I don't think either of these sellers in Jerez market were having a good day :(
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Apologies again Chris and this is my last photo of food that isn't (quite) ready to be eaten.
We all know that things are offered at ridiculous prices in airport Duty Free.
For all I know this is a well respected brand, maybe even the price is fair....
...but I wasn't tempted to put it under my seat on the flight home
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Apologies again Chris and this is my last photo of food that isn't (quite) ready to be eaten.
We all know that things are offered at ridiculous prices in airport Duty Free.
For all I know this is a well respected brand, maybe even the price is fair....
...but I wasn't tempted to put it under my seat on the flight home
Not a cheapie indeed. :o
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It would probably have been confiscated on boarding as a dangerous weapon.
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Apologies again Chris and this is my last photo of food that isn't (quite) ready to be eaten.
We all know that things are offered at ridiculous prices in airport Duty Free.
For all I know this is a well respected brand, maybe even the price is fair....
...but I wasn't tempted to put it under my seat on the flight home
Well, the cover can be reused to carry your tennis racket in it. 8)
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Apologies again Chris and this is my last photo of food that isn't (quite) ready to be eaten.
We all know that things are offered at ridiculous prices in airport Duty Free.
For all I know this is a well respected brand, maybe even the price is fair....
...but I wasn't tempted to put it under my seat on the flight home
It should be closer to 400, 500 tops, so still overpriced. Very good quality, yes!
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Well, the cover can be reused to carry your tennis racket in it. 8)
I have a feeling you do like "jamón ibérico"... jijijiji, do you?
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I have a feeling you do like "jamón ibérico"... jijijiji, do you?
Paco, of course, I do love the content much more than the cover. ;D
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Making tagliatelle sauce
Instead of showing the finished plate, here's showing a pan with diced Agaricus campestris (a wild type of Champignon de Paris, known in France as La Rose des Prés, and in Italy as Prataiolo) about to be transformed into mushroom sauce for our tagliatelle.
iPhone SE1
Ciao from Massimo
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Thats got my mouth watering Massimo!
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Thats got my mouth watering Massimo!
Same here, when tagliatelle are ready, I don't have any time to photograph them, but go on eating them at once while the're smoking hot!
Ciao from Massimo
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Mandatory food -- Constitution Day.
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At the table
Iphone SE
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Today's supper: fish sausage and fish merguez, locally produced
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My friend with her favored chocolate drink ;D
(https://live.staticflickr.com/65535/52999823326_13a8dccbd3_b.jpg) (https://www.flickr.com/gp/110731726@N07/UEJ73r66yY)Chocodrink (https://www.flickr.com/gp/110731726@N07/UEJ73r66yY) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
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Two of my favorite pizzas.
(https://live.staticflickr.com/65535/53024138107_be9a4e51d8_b.jpg) (https://flic.kr/p/2oMyyVH)
IMG_3554.jpg (https://flic.kr/p/2oMyyVH) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
Calzone
(https://live.staticflickr.com/65535/53024568812_05830e4e63_b.jpg) (https://www.flickr.com/gp/110731726@N07/LKq30y37pR)
Pizza Napoli (https://www.flickr.com/gp/110731726@N07/LKq30y37pR) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
Napoli
And happy to see some followers with excellent shots ;)
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Two of my favorite pizzas.
If the top one is a calzone, that's one of my favourites.
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OK, some food in preparation.
Since I've just harvested some promising looking garlic and have a glut of rhubarb,
it seemed worth trying this recipe for Rhubarb Kimchi
https://www.thecraftypickle.co.uk/post/recipe-rhubarb-kimchi
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Eating out
Haddock, fries (chips), salad and beer.
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OK, some food in preparation.
Since I've just harvested some promising looking garlic and have a glut of rhubarb,
it seemed worth trying this recipe for Rhubarb Kimchi
https://www.thecraftypickle.co.uk/post/recipe-rhubarb-kimchi
That looks very promising
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Eating out
Haddock, fries (chips), salad and beer.
Ahh, bless the North Sea eh Fons? :P
That looks very promising
Thanks Paco.
Right now I think I'd struggle to tempt the wary, but I'm sure it will end up tasting piquant.
The garlic is delicious already!
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Eating out
Haddock, fries (chips), salad and beer.
Ahh, bless the North Sea eh Fons
(IMO. Where european policies have killed fishery, and agriculture..)
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With all the heat, why not a delicious, artisanal made ice cream ? Chocolate / pistachio.
(https://live.staticflickr.com/65535/53044830406_debb3f830a_b.jpg) (https://flic.kr/p/2oPoC2u)
Chocolat-Pistache (https://flic.kr/p/2oPoC2u)
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And an unbelievable Fish & Chips in the middle of France.
(https://live.staticflickr.com/65535/53045037439_9e10852ea3_b.jpg)[/url]
N07/qdTSZFbcJ1]Fish & Chips (https://www.flickr.com/gp/110731726 [at)
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And an unbelievable Fish & Chips in the middle of France.
Its a close thing, but I think Chris's fish and chips beats Fons' - those actually look like English chipshop chips and not frites.
Actually, looking at what else is on the table, I suspect this was in an English-themed establishment :)
Out of interest, how does something like this go down with French people (especially if they haven't eaten the English version!)?
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Salad with herring, scrambled eggs and onions, mushroom sauce and Black rice
iPhone 11
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Shoot while you're waiting (and waiting) to eat :)
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Salad with herring, scrambled eggs and onions, mushroom sauce and Black rice
iPhone 11
“I like the smell (and taste) of herring in the morning” :)
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:D
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“I like the smell (and taste) of herring in the morning” :)
I like quite a few of the roles Robert Duvall played.
This was one of the more surreal ones :)
If Robert Duvall could order herrings for his meal, he'd be happy to come to my local chippy!
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Salad with herring, scrambled eggs and onions, mushroom sauce and Black rice
iPhone 11
John, I'd happily eat this, but am curious.
What's the difference between these "scrambled eggs" and an omelette?
I'm used to scrambled eggs being softer, looser and not set
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John, I'd happily eat this, but am curious.
What's the difference between these "scrambled eggs" and an omelette?
I'm used to scrambled eggs being softer, looser and not set
I think the words Omelette and Scrambled Eggs have the same meaning. Perhaps the last word includes only the use of eggs and melk, and Omelette can contain a whole list of ingredients, but I am not sure ;)
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I think the words Omelette and Scrambled Eggs have the same meaning. Perhaps the last word includes only the use of eggs and melk, and Omelette can contain a whole list of ingredients, but I am not sure ;)
Omelettes and scrambled eggs are different. See, eg https://www.egginfo.co.uk/ways-to-cook
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Omelettes and scrambled eggs are different. See, eg https://www.egginfo.co.uk/ways-to-cook
Agreed Anthony, at least in my book.
But maybe there was a translation issue?
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Brunch luncheon organized by the town council, where I live, on the occasion of the 1st of August, the Swiss National day.
(https://live.staticflickr.com/65535/53086006446_468e52db63_b.jpg) (https://www.flickr.com/gp/110731726@N07/S9v9sE8494)
Brunch 1er août (https://www.flickr.com/gp/110731726@N07/S9v9sE8494)
There was a lot more, but too much to put on a plate.
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Brunch luncheon organized by the town council, where I live, on the occasion of the 1st of August, the Swiss National day.
There was a lot more, but too much to put on a plate.
To quote Jaws "we're gonna need a bigger plate!"
Meanwhile if you have any thoughts on Iikka's observations over on the Z8 thread (either your own experiences, or from any colleagues you know who are trying to use one in some of your motorsport assignments) that would be good to hear :)
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To quote Jaws "we're gonna need a bigger plate!"
Meanwhile if you have any thoughts on Iikka's observations over on the Z8 thread (either your own experiences, or from any colleagues you know who are trying to use one in some of your motorsport assignments) that would be good to hear :)
;D Yes, I remember, Chief Brody’s quote.
Z8, not much to tell. We start just seeing Z9’s coming up. And rather as a matter of material renewal, than a seek for innovation. I’m still with D6’s and D850’s.
(https://live.staticflickr.com/65535/53033452896_58623d138d_b.jpg) (https://www.flickr.com/gp/110731726@N07/hihH43gw6L)
24h LM 2023 (https://www.flickr.com/gp/110731726@N07/hihH43gw6L)
My friend Chloé, with some Italian colleagues and good friends at the 24h of Le Mans 2023. From left to right: D850, D5, and a new Z9 (and a iPhone 13 Pro Max for the picture). Flavio, the man on the right is specialized in yachting offshore regatta; his material last for two years maximum (salt water); therefore a new Z9. Of which he is very pleased.
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From a Road Trip to Wales,- we brought bikes but not here:
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Cycling fuel
Wermelskirchen, North-Rhine Westphalia, Germany.
Spontanous enough to not turn the spoon and tidy up.
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'Morgens um 7 ist die Welt noch in Ordnung :D" (later it started raining a lot)
From another cycling loop. Flaesheim, North-Rhine Westphalia, Germany.
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Nice coffeeshop photos Thomas
Feel free to share any of the main courses you tried too :)
Which parts of Wales are you visiting?
(I'm just over the border in Herefordshire)
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Thanks, Collin.
Already back in Germany. Unfortunately. Enjoyed the time in Wales a lot.
Sothern Wales out to the West - Pontypool, Newport, Narberth and some visits to beaches and coastal villages.
No photos of main courses taken ::).
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Pizza Calzone uncovered.
(https://live.staticflickr.com/65535/53104594491_dcc7b9e963_b.jpg) (https://flic.kr/p/2oUEVNK)
Pizza Calzone (https://flic.kr/p/2oUEVNK) by Christian Vermeulen (https://www.flickr.com/photos/110731726@N07/), sur Flickr
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Pizza Calzone uncovered.
I'm hungry looking at this Chris - my favourite Italian meal made with dough.
Sadly my offering still has all the hard work yet to come.
Canned goods: it happened for craft beer, now it seems, sauces too
(Just be careful leaving these in the fridge too close to the Amber Nectar!)
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I'm hungry looking at this Chris - my favourite Italian meal made with dough.
Sadly my offering still has all the hard work yet to come.
Canned goods: it happened for craft beer, now it seems, sauces too
(Just be careful leaving these in the fridge too close to the Amber Nectar!)
;)
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Beef tartare, Italian mode.
(https://live.staticflickr.com/65535/53145621613_9c22eaf957_b.jpg) (https://flic.kr/p/2oYicJV)
IMG_3720-Modifier.jpg (https://flic.kr/p/2oYicJV)
(https://live.staticflickr.com/65535/53145556210_e183e6d8fb_b.jpg) (https://flic.kr/p/2oYhSih)
IMG_3721.jpg (https://flic.kr/p/2oYhSih)
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And an outstanding Italian Osso Bucco. Braised veal shanks, slow cooked in a red wine sauce.
(https://live.staticflickr.com/65535/53184859495_4e172d2c99_b.jpg)Osso bucco (https://www.flickr.com/gp/110731726@N07/G37s47qpYb)
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Between your apt descriptions and wonderful images, you know how to torture a person. ;D ;D ;D
I trust that the red was also Italian? ;D
Beef tartare, Italian mode.
And an outstanding Italian Osso Bucco. Braised veal shanks, slow cooked in a red wine sauce.
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Between your apt descriptions and wonderful images, you know how to torture a person. ;D ;D ;D
I trust that the red was also Italian?
Yes ;) Primitivo. Primitivo is a variety of black grape from Puglia (the heel of the Italian boot) which is appreciated by many oenologists because of its intensely fruity character.
And these delicious pasta too :D
(https://live.staticflickr.com/65535/53182936946_2db0e568e0_b.jpg)
IMG_3741.jpg (https://flic.kr/p/2p2AshJ)
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Primitivo - a good choice. It is now grown here in Australia.
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Primitivo - a good choice. It is now grown here in Australia.
I remember being cautious about American Zinfandel, but I love Primitivo & understand its the same grape
(I much prefer the Italian version)
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I know this is nothing in comparison with your delicious food but this is my favorite fruit :)
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I know this is nothing in comparison with your delicious food but this is my favorite fruit :)
Ramboutan ?
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Yes :)
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Spanner crab ravioloni ...a quick grab before the 105MC steamed up.
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January 2008, Patagonia Argentina, on my fly fishing trip. Lunch, the shoulder blade from a whole roasted lamb. I asked for it specifically the day before and it was served to me by the chef himself. He, probably, appreciated what I said to him the day before, that I grew up in my father's butcher shop.
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A couple of the deserts served.
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A couple of the deserts served.
Wow !
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Spontaneous non technical **beverage** photography :)
D500 plus various lenses
Shu Puerh Chinese tea, prepared & matured in bamboo - tastes delicious
(the end result looks a lot less impressive than it tastes, or how these look)
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Spontaneous non technical **beverage** photography :)
D500 plus various lenses
Shu Puerh Chinese tea, prepared & matured in bamboo - tastes delicious
(the end result looks a lot less impressive than it tastes, or how these look)
How many years old is the puerh tea? I know that some are matured for decades.
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How many years old is the puerh tea? I know that some are matured for decades.
Apparently it's a 2010 Menghai Ripe PuErh from trees estimated to be 80 years old.
I'm guessing the roasting was done much more recently, so these weren't necessarily matured directly in bamboo for very much of the last 13 years.
The end result tastes good.
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Apparently it's a 2010 Menghai Ripe PuErh from trees estimated to be 80 years old.
I'm guessing the roasting was done much more recently, so these weren't necessarily matured directly in bamboo for very much of the last 13 years.
The end result tastes good.
I've heard that the mature puerh tea tastes very mild. Glad you enjoyed yours.
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A good starter for a year end dinner.
(https://live.staticflickr.com/65535/54261666449_eaba9026cb_b.jpg) (https://www.flickr.com/gp/110731726@N07/v02QmSRw6S)
Sans titre (https://www.flickr.com/gp/110731726@N07/v02QmSRw6S)
3 oysters with salt buttered bread and vinegar sauce (or lemon).
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A good starter for a year end dinner.
3 oysters with salt buttered bread and vinegar sauce (or lemon).
What a lovely setting
Bon appetit !
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What a lovely setting
Bon appetit !
Thank you :). And a more modest « after new year » recipe: stuffed peppers accompanied with Basmati rice.
(https://live.staticflickr.com/65535/54273549854_8cc2cf1c83_b.jpg) (https://www.flickr.com/gp/110731726@N07/2Qv93iGM1A)
Poivron Farci (https://www.flickr.com/gp/110731726@N07/2Qv93iGM1A)
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Thank you :). And a more modest « after new year » recipe: stuffed peppers
I love both cooking and eating stuffed peppers
Your picture reminded me and made me peckish :)
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I love both cooking and eating stuffed peppers
Your picture reminded me and made me peckish :)
;)