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#11
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Food for thought
On 10-10-22 22:32 , Savageduck wrote:
You left out the other essential ingredient, Lipitor! I had to look that up. Pork is very lean meat, leaner than red meat actually, if you avoid eating the obvious fat. OTOH, the drippings were then incorporated into the sauce... -- gmail originated posts filtered due to spam. |
#12
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Food for thought
On 10-10-23 9:17 , peter wrote:
You have just proved that Sir Conference is proportional not only to Pi We're not much on desserts. Our habit is usually to finish a meal with a light salad, though for the pork above we had rapini blanched then sautéed in butter, olive oil and garlic. Not many vampires around these days. -- gmail originated posts filtered due to spam. |
#13
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Food for thought
On 2010-10-23 07:15:16 -0700, Alan Browne
said: On 10-10-22 22:27 , Robert Coe wrote: On Fri, 22 Oct 2010 14:48:37 -0400, Alan Browne wrote: : : http://gallery.photo.net/photo/11833111-lg.jpg : : a900, Minolta 100 f/2.8 macro, ISO 160, 1.6", f/13 under fluorescent : lights, tripod). : : Slight exposure reduction in raw import to tame the highlights and : increase in "black" setting. : : [Cooking& serving instructions omitted] Is that gonna be your "90-day favorite" pic for the Shoot-In? :^) I doubt it - even if I submit anything it will likely be from a short "vacation" we took in the middle of the never ending renovations (which slightly predates the 90 day window, I think). Have not shot much these last few months with that and minor surgery and an injured tendon in the right arm (picking up anything is excruciating). Also I've lost my home studio - it just up and left one weekend and a thing called a "living room" has been squatting there since. (And is next for modifications before painting...) There are disturbing things happening in the Browne household this halloween season. It seems another life-form has intruded and is taking control. ;-) -- Regards, Savageduck |
#14
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Food for thought
On 10-10-23 10:31 , Savageduck wrote:
On 2010-10-23 07:15:16 -0700, Alan Browne said: On 10-10-22 22:27 , Robert Coe wrote: On Fri, 22 Oct 2010 14:48:37 -0400, Alan Browne wrote: : : http://gallery.photo.net/photo/11833111-lg.jpg : : a900, Minolta 100 f/2.8 macro, ISO 160, 1.6", f/13 under fluorescent : lights, tripod). : : Slight exposure reduction in raw import to tame the highlights and : increase in "black" setting. : : [Cooking& serving instructions omitted] Is that gonna be your "90-day favorite" pic for the Shoot-In? :^) I doubt it - even if I submit anything it will likely be from a short "vacation" we took in the middle of the never ending renovations (which slightly predates the 90 day window, I think). Have not shot much these last few months with that and minor surgery and an injured tendon in the right arm (picking up anything is excruciating). Also I've lost my home studio - it just up and left one weekend and a thing called a "living room" has been squatting there since. (And is next for modifications before painting...) There are disturbing things happening in the Browne household this halloween season. It seems another life-form has intruded and is taking control. ;-) It already had control. Now it's toying with me, cruelly. -- gmail originated posts filtered due to spam. |
#15
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Food for thought
Apparently the photo has been submitted in photo competitions all over the
world and here are the results: - Iran last Israel last Saudi Arabia last Jamaica second last Denmark first "Alan Browne" wrote in message ... http://gallery.photo.net/photo/11833111-lg.jpg a900, Minolta 100 f/2.8 macro, ISO 160, 1.6", f/13 under fluorescent lights, tripod). Slight exposure reduction in raw import to tame the highlights and increase in "black" setting. 1 pork roast (about 1.5 to 2 Kg). Lots of garlic buds, sliced and inserted into deep cuts the fat side. Generous sprinkling of cumin and fresh ground pepper (all sides) Hand rub with olive oil (all sides) Oven 350F Place on baking pan (alu foil) fat side up. Make a dam around by bending up the alu foil (saves a lot of scrubbing after...) Cook with meat thermometer to taste (as shown 155F - a little on the pink side...; 170 for well done). Towards the end turn on broiler for a couple minutes, turn a couple minutes more Stand for 10 minutes Serve with greens and mashed potatoes or rice. Note, we use a commercial pork sauce for the potatoes (French's or St-Hubert) with meat drippings from the roast added to the sauce... -- gmail originated posts filtered due to spam. |
#16
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Food for thought
On 2010-10-23 07:20:52 -0700, Alan Browne
said: On 10-10-23 9:17 , peter wrote: You have just proved that Sir Conference is proportional not only to Pi We're not much on desserts. Our habit is usually to finish a meal with a light salad, though for the pork above we had rapini blanched then sautéed in butter, olive oil and garlic. Not many vampires around these days. http://d.yimg.com/a/p/uc/20101023/la...eblm101023.gif -- Regards, Savageduck |
#17
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Food for thought
On 10/23/2010 10:37 AM, Savageduck wrote:
You left out the other essential ingredient, Lipitor! Lipitor can be replaced by good red wine! With enough good red wine, you don't need the pork roast, or the Lipitor! What happened to the canonical three martinis? -- Bertrand |
#18
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Food for thought
On 10-10-24 4:32 , Savageduck wrote:
On 2010-10-23 07:20:52 -0700, Alan Browne said: On 10-10-23 9:17 , peter wrote: You have just proved that Sir Conference is proportional not only to Pi We're not much on desserts. Our habit is usually to finish a meal with a light salad, though for the pork above we had rapini blanched then sautéed in butter, olive oil and garlic. Not many vampires around these days. http://d.yimg.com/a/p/uc/20101023/la...eblm101023.gif ? -- gmail originated posts filtered due to spam. |
#19
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Food for thought
On Sun, 24 Oct 2010 15:03:31 +0200, Ofnuts wrote:
: On 10/23/2010 10:37 AM, Savageduck wrote: : : You left out the other essential ingredient, Lipitor! : : : Lipitor can be replaced by good red wine! : : With enough good red wine, you don't need the pork roast, or the Lipitor! : : What happened to the canonical three martinis? What happened is that some of us have reached an age where three martinis at one sitting would put us in bed for a week. The nikonical three martinis may be somewhat weaker, however. Bob |
#20
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Food for thought
On 2010-10-27 23:21:12 -0700, John A. said:
On Wed, 27 Oct 2010 22:16:59 -0400, Robert Coe wrote: On Sun, 24 Oct 2010 15:03:31 +0200, Ofnuts wrote: : On 10/23/2010 10:37 AM, Savageduck wrote: : : You left out the other essential ingredient, Lipitor! : : : Lipitor can be replaced by good red wine! : : With enough good red wine, you don't need the pork roast, or the Lipitor! : : What happened to the canonical three martinis? What happened is that some of us have reached an age where three martinis at one sitting would put us in bed for a week. Getting old turns you into a slut? Aah! That you were Joan, and not John. Then you might find out just how slutty old farts can be. '-) -- Regards, Savageduck |
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