Author Topic: In Frank's kitchen new set of pictures 18 March 2019 (Read 51763 times)

aerobat · « **Reply #60 on:** June 10, 2016, 19:53:42 »

I very much like your food pictures in this thread. Make me really hungry!

Have you tried to color calibrate the D500 with the XRITE color checker passport?

Frank Fremerey · « **Reply #61 on:** June 11, 2016, 08:52:26 »

Of course. First thing I did. Yet the trouble is not in the colors it is in the grain ... the roughness ... the structure.

no problem with NX-D.

aerobat · « **Reply #62 on:** June 11, 2016, 10:06:20 »

My experience is too that the Adobe RAW converter isn't giving the best possible results neither with Nikon nor with Fuji files.
I've had good results from Iridient (Mac only) and Photo Ninja (not optimal for retina displays).
Iridient may come out with a Windows implementation soon though.

gryphon1911 · « **Reply #63 on:** July 07, 2016, 18:51:06 »

You are making me hungry, Frank!

What time is dinner again?? lol

Frank Fremerey · « **Reply #64 on:** July 07, 2016, 21:52:29 »

Andrew. You are always welcome to my house.
Just drop me a line and I will care for you and your family.

Frank Fremerey · « **Reply #65 on:** July 08, 2016, 00:06:27 »

And if it is only a simple egg for breakfast like it was today for me....

Akira · « **Reply #66 on:** July 08, 2016, 00:40:34 »

I love German Roggenbrot!

Frank Fremerey · « **Reply #67 on:** July 08, 2016, 00:51:10 »

Me too. Esp warm from the frying pan in very good olive oil with fresh herbs sea salt and freshly ground pepper.

Try to discuss that with a Frenchman. No chance.

Frank Fremerey · « **Reply #68 on:** July 08, 2016, 00:59:24 »

on 6 July the food was much more elaborated, but the photo was not...

roasted potatoes
roasted chicken
mixed veggies (yellow peppers and red tomatoes)

Good nicght

Akira · « **Reply #69 on:** July 08, 2016, 01:57:10 »

Quote from: Frank Fremerey on July 08, 2016, 00:51:10

Me too. Esp warm from the frying pan in very good olive oil with fresh herbs sea salt and freshly ground pepper.

Try to discuss that with a Frenchman. No chance.

I love the Roggenbrot as it is, uncooked. I would rather stay away from this particular discussion.

Frank Fremerey · « **Reply #70 on:** July 08, 2016, 08:06:46 »

Quote from: Akira on July 08, 2016, 01:57:10

I love the Roggenbrot as it is, uncooked. I would rather stay away from this particular discussion.

Toasted is also good.

Akira · « **Reply #71 on:** July 08, 2016, 09:24:33 »

Quote from: Frank Fremerey on July 08, 2016, 08:06:46

Toasted is also good.

I realize that the sour flavor is gone when it is toasted, right?

Frank Fremerey · « **Reply #72 on:** July 08, 2016, 11:59:01 »

It can be sour at times. It can be sweet or it can be neutral.

this depends on the preparation.

Sauerteigbrot can be mildly sour or it can be very sour

Slow cooking bread that lives in the oven for up to 48 hours can be very sweet like Pumpernickel

Special ferments are available that fulfil all the functions of Sauerteig but do work in a more basic environment

I toast is to make it drier. It can be very wet at times and holds humidity for a long time.

Frank Fremerey · « **Reply #73 on:** September 26, 2018, 10:37:46 »

marinated pumpkin from the stove. The marinade ist sea salt, freshly ground black pepper, etheric oils of thyme and sage plus fresh rosemary leaves and garlic cloves ... all dissolved in olive oil

Frank Fremerey · « **Reply #74 on:** January 31, 2019, 17:11:24 »

'This is my first Octopus preparation', I thought. Opening the package I saw this were two smaller Octopussy.

And they looked me in the eye. Strange feeling. Had to get my camera to show my ambivalence.

In the end I produced a very tasty yellow Curry from them. Enjoy the pictures!