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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you munching on in EADD? v back teeth and cheeks

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You are a cracking photographer and no mistake. Just out of interest (by which I mean 'I know what you do is more about skill and talent than kit') what kind of light was available for the above shot and how did you respond to it in terms of camera settings?

We need to somehow get you hooked up with Dan, I'd be fascinated to see what you could do with some of his dinners.
 
jancrow said:
You are a cracking photographer and no mistake. Just out of interest (by which I mean 'I know what you do is more about skill and talent than kit') what kind of light was available for the above shot and how did you respond to it in terms of camera settings?

We need to somehow get you hooked up with Dan, I'd be fascinated to see what you could do with some of his dinners.
Click to expand...

Normal indoor lighting - wouldn't normally change my settings to adjust for lighting like that so used a manual setting of F6.3 / 4.5 fps / Iso 320 ? Main change would be the The focal point of the shot is the dark area just off center to the right - which makes a difference on the way you see the rest of the image. If I had moved the plate further back and got some reflection on the Tartar sauce it would have given the shot another feel, same as if I had focused more on the tomatoes.

Not sure if that explains it ? Shambles may be able to explain it a bit better.
 
Currently have a pan of Daal cooking - going to top that with some burnt onions / garlic and serve with some tikka, salad and raita.
 
Big bowl of Daal, topped with some burnt garlic, crispy onions /garlic/curry leaves. Had that with some chopped salad and chicken Tikka.

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I'm glad you added the description, it looks like a load of crushed mussel shells.

Sounds, as always, fucking great. %)
 
Just munched a big bowl of not-kedgeree. Not-kedgeree is somewhat similar to kedgeree only not. Just loadsa onions, garlic and a Scotch Bonnet slowly sweated down to unctiousness with whatever spices were to hand then add mucho leftover rice and a tin of tuna. No eggs cos I have no eggs but would if I had any (8o). Not hardboiled though - more like egg-fried rice style o' thing. But had no eggs so didn't. Was bloody tasty - one of me fave tossed-together nomfests is not-kedgeree - but really could've done with some lemon juice or similar.
 
Thai tonight - Pumpkin, cauliflower and green beans. Never used this combination before but tasted lovely !

Next time I cook this I will either add some prawns or crab (would go great with those swimmer crabs).

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Hmmmmmm, where you get your swimmer crabs, we get shitloads of them down here in June onwards, aggressive nippy little fuckers, but fucking tasty, and surprisingly meaty, specially the body...they nearly always fill any crab pots we put out before we head out to fish...

Even fishmongers down here don't sell them as there's "no call for them", but a few of the crabbers target them for the French and Spanish markets...

Your cauliflower dish looks fucking lush, even though I always turn my nose up at any dish not containing meat or fish.
 
Some gorgeous food and photography porn going down Mr Bear %)

Can you post your dhal recipe please?

Quick wok job thai curried fat prawns and greens with jasmine (teabag, yeh I know but it does work) rice here tonight.



Shambles - why do you not eat more veggies / salady things? Do you not like them?
 
You made pastry from shoes? Blimey. You could teach the French a thing or two - they seem to insist on using choux instead ;)

I made eclairs once as a nipper when I was very into baking. Don't even like eclairs but everybody else seems to. I've probably just never had a good one though.
 
Lol am learning shambles, choux does seem like a more simply way to put it :) (quite funny actually as we were going to try attempt profiteroles and want to photograph it)

And i think you would enjoy the eclairs here, we cut 4 strawberry's into tiny bits and sprinkled them onto the cream. That way it adds an extra healthy aspect to the treats.
 
Broodje Kaas, the most banal of Dutch sandwiches. At least it's old Gouda cheese (very old, with salt-crystals in it) on waldkorn bread.
 
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