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EADD What Are You Munching On v.Shite Pizza
- Thread starter Marmalade
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StoneHappyMonday
Bluelighter
- Joined
- May 10, 2001
- Messages
- 18,084
The focusing in the first one makes my head hurt.
Food looks alright like.
Food looks alright like.
SHM - do the images just look flat / dull? I was using the chocks as I was testing out how accurate the sensor was (dark chock, to milk) the focus isnt right though.
This is another shot I took of the same meal / does it look as flat / dull ?
This is another shot I took of the same meal / does it look as flat / dull ?
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knock
Bluelighter
I'm crap at photography but if I may be allowed to comment anyway, I'd say it looks like the sun wasn't shining on those veggies. The lighting is a bit "neutral". And I don't know if it's related but the colour contrasts aren't as pronounced as they might be.
Still, better food than I ever cooked and better pics than I ever took
Still, better food than I ever cooked and better pics than I ever took
No that is a massive help and if people don't point out what your doing wrong - how can you better yourself
(it was at 11pm indoors/and as per previous message in Random FKD up lens) but I know what you mean its just a dull photo - yeah focus is great etc but its just a shit photo. Grrr -
backroll
Bluelighter
I just ate a crusty cob with corned beef and wholegrain mustard.
It was MUSTARD
It was MUSTARD
NightsEpiphany
Bluelighter
cheesy coldslaw 
backroll
Bluelighter
that face is about right! cheesy coleslaw is nasty! although cheesy coldsaw sounds like my ex 8( cheers for that Laura
knock
Bluelighter
Two bowls of Crunchy Nut Clusters, and now the (freshly opened) packet's almost empty! They're doing the same to cereal as they've already done to crisps. Tasty though.
And I love cheesy coleslaw. I'll skip the herpes though.
And I love cheesy coleslaw. I'll skip the herpes though.
backroll
Bluelighter
freshly homemade banana cake with a lot of soft icing and cup of earl grey. i thank you
Its really piss easy to make at home
Dont start off trying to make tuna / salmon / eel etc - start with tuna mayo (yeah Tuna mayo) . When you get the hang of rolling then buy a better filling (or use crab sticks). Its really really easy 
Mental Kenny
Bluelighter
Just had some reheated paella from yesterday, been doing opium and 2-FA all day but I still felt slightly hungry, had no problems eating.
The squid was excellent, amazingly nice texture, didn't get chewy at all even after being reheated. Rarity, sometimes squid becomes unedible
The squid was excellent, amazingly nice texture, didn't get chewy at all even after being reheated. Rarity, sometimes squid becomes unedible
Its really piss easy to make at home
apparently you're quite right! been checking online for recipes and stuff id need...
though im not going to go for tuna mayo... i hate mayo
but i will take your advice on crad sticks... gonna go to the shops tomorrow to see if they have any.this looks like a good plan to fill a saturday....
kenny, ever had the little baby squids?
Mental Kenny
Bluelighter
^Yeah I've had them, really good, ate them raw in a Korean restaurant in Melbourne, they were excellent. We eat them over here too, to make pasta sauce in combination with mussels.
backroll
Bluelighter
How do you make sushi? Catch / buy fish, fillet, put on cold stodgy rice no cooking! see what I did there?
no cooking! see what I did there?@kenny that sounds quite a bit like a sauce to make paella! mussles and squid over pasta sounds similar....
in other news, success!!! made my first sushi rolls today.
surprised at how easy it is in actual fact to make it.
the only trick is to get the rice just right and have some clue as to how much to put in the actual roll.
delicious.
in other news, success!!! made my first sushi rolls today.
surprised at how easy it is in actual fact to make it.
the only trick is to get the rice just right and have some clue as to how much to put in the actual roll.
delicious.
Mental Kenny
Bluelighter
I've been willing to learn to prepare sushi for years now, I really need to do it, I love cooking and sushi is by far on my favourite dishes.
Where did you learn? Did you take classes or just watched tutorials on youtube?
What type of rice did you use? It must be a special type right? Something that would be all sticky and with a gluey texture.
I'm gonna start practicing doing cheap sushi, things like California rolls, avocado and surimi as filling, don't think it's a good idea to risk losing premium cuts of nice tuna, swordfish or any other fish that is most expensive.
My favourite thing on sushi though is eel, unagi I think it's called, the way they prepare it is absoultely brilliant. I've had eel many times before but it was always overly fatty and greasy, didn't enjoy the texture either, but cooking it the Japanese way really brings the best out of it.
well, i havent really learned anywhere... read recipes online, and watched some tv shows a while back.
the trick is indeed getting the rice just right. i have tried using the branded as sushi rice and that worked very well, but honestly i think any short grain rice will do. you just have to recognise when to stop cooking and take it out. also, some recipes ask for sugar to be added afterwards on top of the rice and im sure that helps with the stikyness too. its really a change of gear for me, because normally i try my very best to get non sticky rice. and now this!
you can always start with sushi rice and jsut try your local brands after that.
so you need the rice vinegar as well, as it give a distinct flavor to things. and let the rice cool well before trying to roll it up.
you get the bamboo mat, and also nori if you so wish. i tried with and without nori. both are ok.
dont expect your first rolls to be perfect. i think the real trick is just practice.
my first run i tried smoked salmon and cucumber. when i tried compressing the roll some cucumber sliped out the ends so try to cut the ingredients as long as the roll itself, if possible. or, just be careful and use some fingers to block the exit.
if not using nori jsut use plastic wrap to shape the roll. (dont forget to not let it get wrapped up in the roll as well
and yeah i also tried the nigiri (no nori just a simple rice cake) with raw salmon on top. quite delicious.
so far i think the secret to sushi is getting that rice jsut perfect.
the trick is indeed getting the rice just right. i have tried using the branded as sushi rice and that worked very well, but honestly i think any short grain rice will do. you just have to recognise when to stop cooking and take it out. also, some recipes ask for sugar to be added afterwards on top of the rice and im sure that helps with the stikyness too. its really a change of gear for me, because normally i try my very best to get non sticky rice. and now this!
you can always start with sushi rice and jsut try your local brands after that.
so you need the rice vinegar as well, as it give a distinct flavor to things. and let the rice cool well before trying to roll it up.
you get the bamboo mat, and also nori if you so wish. i tried with and without nori. both are ok.
dont expect your first rolls to be perfect. i think the real trick is just practice.
my first run i tried smoked salmon and cucumber. when i tried compressing the roll some cucumber sliped out the ends
so try to cut the ingredients as long as the roll itself, if possible. or, just be careful and use some fingers to block the exit.if not using nori jsut use plastic wrap to shape the roll. (dont forget to not let it get wrapped up in the roll as well
and yeah i also tried the nigiri (no nori just a simple rice cake) with raw salmon on top. quite delicious.
so far i think the secret to sushi is getting that rice jsut perfect.
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