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#1
October 22nd 10, 07:48 PM
posted to rec.photo.digital.slr-systems
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Food for thought
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. 
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#2
October 22nd 10, 10:27 PM
posted to rec.photo.digital.slr-systems
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Food for thought
"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... You're makin' me drool... g
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#3
October 23rd 10, 03:02 AM
posted to rec.photo.digital.slr-systems
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Food for thought
"Alan Browne" wrote in message ... http://gallery.photo.net/photo/11833111-lg.jpg Well, that's one little piggy that didn't cry "wee wee wee" all the way home. Looks delicious.
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#4
October 23rd 10, 03:27 AM
posted to rec.photo.digital.slr-systems
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Food for thought
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? :^) Bob
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#5
October 23rd 10, 03:32 AM
posted to rec.photo.digital.slr-systems
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Food for thought
On 2010-10-22 11:48:37 -0700, Alan Browne
said: 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... You left out the other essential ingredient, Lipitor! -- Regards, Savageduck
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#6
October 23rd 10, 09:32 AM
posted to rec.photo.digital.slr-systems
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Food for thought
On 10/23/2010 04:32 AM, Savageduck wrote:
On 2010-10-22 11:48:37 -0700, Alan Browne said: 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... You left out the other essential ingredient, Lipitor! Lipitor can be replaced by good red wine! -- Bertrand
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#7
October 23rd 10, 09:37 AM
posted to rec.photo.digital.slr-systems
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Food for thought
On 2010-10-23 01:32:23 -0700, Ofnuts said:
On 10/23/2010 04:32 AM, Savageduck wrote: On 2010-10-22 11:48:37 -0700, Alan Browne said: 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... 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! -- Regards, Savageduck
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#8
October 23rd 10, 11:25 AM
posted to rec.photo.digital.slr-systems
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Food for thought
"Tim Conway" wrote in message ... "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... You're makin' me drool... g RichA is drooling too... but that's permanent.
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#9
October 23rd 10, 02:17 PM
posted to rec.photo.digital.slr-systems
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Food for thought
On 10/22/2010 2:48 PM, 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. 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... You have just proved that Sir Conference is proportional not only to Pi -- Peter
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#10
October 23rd 10, 03:15 PM
posted to rec.photo.digital.slr-systems
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Food for thought
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...) -- gmail originated posts filtered due to spam.
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