NikonGear'23
Images => Life, the Universe & Everything Else => Topic started by: Frank Fremerey on August 24, 2015, 14:02:56
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My wife is at work, I work at home, guess what happens? I am the one who prepares dinner. So I the opportunity was there to test my new AIS 4.0/200mm Micro Nikkor.
Enjoy.
1) Meat (you only see the sticks I prepared myself with chicken for the women, the lamb sticks I got ready made from my Turkish butcher):
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2) The main dish, a huge bowl of Gazpacho:
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3) hot potatoes marinated in grounded sea salt, Thyme, Tomatoe mash and mashed chillies from Tunesia (Harissa, best in the world):
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last but not least some left and right looking shots:
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Conclusio: The 200 AIS-Micro is perfectly up to the task and the guest can come. Now I really really really have to work...
PS: Yes, the Sinar setup would have been better in many respects, but the process of recording would have prolonged the food preparation by many hours, so the 200 is great for a quick & dirty job like this one.
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and now you can give cooking lessons !
wonderful colorful images !
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My wife is at work, I work at home, guess what happens? I am the one who prepares dinner.
Very colorful and mouth watering food wise series !
Make sure you clean any mess in the kitchen before Madame comes back from work ! ;D
By the way, perhaps next Scotland' get-together will require your skills... ;
Cheers, Francis.
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Noone complained that the D600 sensor is dirty beyond
automatic cleaning. Not even grumpy old men from the North
of Europe....
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aaahhhh ... I love to cook. We need to work together and start our own restaurant. What knifemaker(s) do you use? My food processor is a molcajete.
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I am eclectic when it comes to knifes. Some cheapo stuff
= cut and throw away and one Japanese handmade whatever
with high stability to cut things like wet or soft bread.
I have been working as food photographer since 2005 starting
with some self constructed lamp contraption an two d70s
with 2.8/60d micro.
In 2009 I was already well advanced in lighting and switched to
the Sinar system which allows for a very intuitive handling and
great lenses to attach.
Currently I try to reduce size and weight. 100kg and 1qubic meter
is too much. A body like the Sony A7R2 with a lens like the
Schneider Kreuznach 120mm TS currently available for Leica S
and Phase One and Hasselblad would throw me back another
10.000 Euros but reduce size significantly.
Light Reflectors Diffusors and all the huge and tiny special
home made by Frank Equipment take up a lot of space and are
difficult to replace. Difficult to find and evaluate in the first place.
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Delicious!
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Frank, the chicken kebab close-up is mouth-watering! They are all great, but that one is my favourite by far.
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I am greatful for ErikL and BjørnR to have pointed me to this
wonderful lens 4/200mm Micro AI-s
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I'm hungry now! Really nice work, Frank. But -- no asparagus??
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Rick. The official aspargus harvest ends on 13 June every year
We have a strong tradition concerning Aspargus in the Rhine
Valley.
What you see here came from several motivations:
1) guests so something special. OK if it needs some extra effort
2) Heat so something fresh and light like a salad or a cold Spanish
soup
3) When it is hot I love grilled meat so I prepared Shashliks
4) My wife said: "please your special Gazpacho."
5) Then I said: if I spend half my day in the kitchen anyway instead
of working on my book, I will throw in a little extra effort for best
ingredients and photography. So I went to a special grocery,
did the light setup and positioned camera and tripod and ladder
strategically.
6) As many of you know I made most of my money in the last ten
years with food photos. But. Generally I never use such a small
setup to shoot food. So this was an experiment if I can achieve
acceptable results with only the D600 and the 200/4 Micro. It went
much better than I had hoped for. The results are really to the point
when it comes to colour and detail definition.
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Just kidding about the asparagus, Frank. :)
It looks like your experiment with the smaller setup was a success. The photos look great! And the Gazpacho looks delicious.
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Yes, Rick. My wife, son and guest made a runoff. I do not even think I got a chance to taste....
...just kiddin'
Really the recipe is so simple: take 2 Kilos of really really ripe but really really not over ripe tomatoes
AND four slices of white American sandwich toast
After that you are free to do more or less what pleases you. The ground you are standing on is so sustainable...
take Garlic
tale Onions
take Chillies
take Peppers of any kind and colour
take vegetable soup
sea salt
hot peppers
whatever
gherkins or cucumbers
you might even add fruit like mangoes (balances well with Chillies)
or (very very careful, small amounts!) of Bananas and cloves
or even some strange well known forbidden ingredient....
... must I say more?
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Wow! Thanks for the recipe!
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Your "gazpacho" looks like the real deal.
Once again a special vote for the color arrangement in the first "left and right" image.