The Frying Pan - 2012-06-07 (page 1 of 2)

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12:08 AM

Is "Death by Chocolate" a book?

12:24 AM

...or just a way of life?

1:05 AM

Nice question @rumtscho.

Hello.

@Rum: You're right, I need my food in threefold!

@rumtscho - ¼ cup sugar
1 envelope unflavored gelatin
½ cup water
1 15-oz can crushed pineapple in juice, undrained
⅔ cup sugar
2 Tbs honey
1 tsp vanilla
2 cups buttermilk

In a small saucepan, sitr together ¼ cup sugar and gelatin; add water. Cook and sitr over low heat until sugar and gelatin are dissolved. Remove from heat and cool the mixture slightly.

In a blender or food processor, combine pineapple with juice, ⅔ cup sugar, honey, vanilla, and gelatin mixture. Cover and blend until smooth. Stir in buttermilk.

I apologize that it is volumetric Imperial units.

I have found that if the pineapple is very fibrous that many of the fibers will get caught in the blade of the blender. Don't add those back in- they are woody and gross. In fact sometimes I will clean the fibers off the blade and then blend again to collect more before I chill it.

1:33 AM

@Sobachatina grumbles

Good thing I am not into pineapples...

hey @Sob

1:49 AM

@rfusca Hi.

@rfusca How goes the photography business?

Did you see my picture of my chicken from earlier today? I was proud of it.

The chicken and the picture.

2:42 AM

@Sobachatina dangit, i didn't see that you answered

11 hours later…

1:43 PM

@Sobachatina funny answer you had there

Imagine the scene. Men in black suits come banging on my door and asking "our sources say that you bought half a kilo of acetic anhydride over the Internet. Could you please tell us what you needed it for?" and I say "Blueberries" with an innocent look.

"Why blueberries?" "Well, you know, there is pectin in them, and it gels my sorbet. I wanted to add acetyl groups to them so the pectin will emulsify without gelling."

"Would you like to try some blueberry-banana sorbet, officer? It is really tasty, but I think next time I will try slightly more banana, the blueberries are overwhelming. Or maybe a tablespoon of banana liqueur, to keep it a bit softer. What do you think, real banana, or banana liqueur?"

"Hey, where are you taking me? I haven't scooped you any of the kiwi-mint sorbet yet. It is great, I promise. And the icecreams! I have a fresh batch of white chocolate ice cream with candied pecans. You know, pecans are so hard to find here in Germany, but this ice cream is worth searching for them."

"OK, I will come with you, if you insist, but I hope I will be back home in no more than six hours, right? By then my canister will have frozen again, and I will be able to make that honey-lavender batch. I have been looking forward to it for weeks. I already have the base chilling in the fridge, but I am afraid it looks a slight bit watery to me. Maybe the honey wasn't too good. You know, some honeys have enzymes which prevent recipes from working."

"I shouldn't have tried that 'fancy' honey but stayed with my traditional brand. But it is lavender honey in itself, and I thought, hey, what fits better lavender-honey ice cream than real lavender honey? Wait, take a look here. Does this base look too watery to you? I am afraid it could even split. Does it look like it will split before it is chilled enough to churn?"

I may even get off on an insanity plead.

1 hour later…

3:11 PM

lol!

@rumtscho That's a blog post all by itself right there. Give Kenji a run for his money.

Favorite quote "Hey, where are you taking me? I haven't scooped you any of the kiwi-mint sorbet yet."

Wow :D

@Sobachatina is your tomato issue a real question?

Because I wrote an answer that you should cube them, but you already mentioned that that doesn't work.

It's not an emergency of course but it's a real question that I had.

Strange.

I hate it when the tomatoes fall to the bottom and someone gets a scoop of all tomatoes.

I think the solution has to be to just serve the tomatoes separately and add them individually.

We put them at the edge of the salad bowl in wedges or half-slices.

Perhaps the bowl supports the tomatoes?

3:22 PM

hola

@Mien See- that's what I'll do next time. It just isn't pretty all mixed in a communal bowl.

@rfusca Morning.

Sorry I missed you last night.

hey

ya

Hi rfusca

i had a question for ya, you had mentioned once that you wouldn't buy from a photog who didn't offer digitals. There's several possible reason, but why exactly not?

(the business is going rather well by the way)

@Mien how goes it

@rfusca I don't like being restricted in how I can use them.

3:28 PM

I'm alright :) Exams are nearby however. How are you doing?

@Mien so insanely busy lol

@Sobachatina hmm.. k

I might buy prints from them if they are a reasonable price but I will want to use them on my blog, email them around, facebook, calendars, etc.

i'm trying to balance my quality issues with the want to fulfill that customer request

@rfusca Luckily, I have only two :) And normally those are the last two of my life.

For school at least.

@Mien nice!

good luck

3:29 PM

Thanks you. You too with all your endeavors!

@Sobachatina most of that doesn't seem to require hi res

@rfusca I haven't shopped around enough to know what price I would expect to be able get the digital copies. Nowadays I would, perhaps naively, expect that getting the digital copies would be the default and just prints would be cheaper. Maybe that's not the way it is.

@rfusca No. Not at all.

I wouldn't expect to get the raws.

right now in the industry, its pretty divided on digitals

some people are like '50$ for 2 hours of shooting and 200+ digital hi res images!' , others are like '100$ per image for printing rights', and others outright refuse

my concern isn't the lost money from prints, i can price around that, but the quality control. If you print it on crap and it looks terrible and somebody is like 'who took that?", then it costs me reputation

i'm trying to figure out a way around it

I cant' say I've ever seen a good photo that looked bad just because of the printing medium.

@Sobachatina oh sure, definitely

3:34 PM

I suppose if they printed it on a bubble-jet with normal paper it would look terrible but no one in their right mind could blame the photographer.

certain mediums print much darker

so the photo will look underexposed

That is an interesting consideration.

certain mediums are more contrasty

hi gloss is more contrasty than matte

Three of my last four answers have been about pectin. Topics seem to come in spurts.

@Sobachatina doesn't it always seem like that

@sob - my print prices are pretty high right now. I'm considering offering something like "XXX$ dollars for lower res digitals and GREATLY reduced printing rates - like what you could print from walmart for"

so you can throw the pics all over facebook, email, blogs, etc. and if you want to print them, its cheap

but i still retain the quality control I want

but i'm not sure

3:38 PM

This one's for @rumtscho:

user image

I like krankenwagen better.

Haha nice.

Even Dutch has ambulance.

In everyday's speech, we also say 'ziekenwagen' (literal translation of krankenwagen). But on the car itself is 'ambulance'

But we also use ziekenwagen.

Jinx!

I can type faster than you :)

3:45 PM

I think I always say ambulance.

But I may like ziekenwagen better.

Haha, it reminds me of something.

And do you pronounce the e at the end in ambulance?

We do.

We do too.

No ambulans?

I think they leave it out in the eastern part of Flanders.

Limburg.

3:48 PM

Darn it! I accepted an answer and lost my nicely even rep. Now I have to go downvote some stuff to fix it. :)

@Sobachatina lol

I know your pain.

4:05 PM

@Sobachatina Can we help you?

Ah yes, you could downvote him as well. He'd be pleased.

4:26 PM

My mind has just been blown.

A coworker just brought in some spicy, Indian, lemon pickles that his mom made.

Very hot but not too painful, very tart, and overwhelmingly lemony and flavorful.

I'm going to have to learn how to make these because I don't know if normal food will be able to please me anymore.

He said mango pickles are very similar but obviously a little sweeter.

They looked something like this (not my picture):

user image

4:43 PM

Oh! That looks very interesting.

@Sobachatina Is that the entire lemon, including the peel?

No idea you could pickle that.

The peel is basically all that's left. The flesh turns into the sauce.

Oh I see.

It is slightly bitter but pleasantly so- nothing like raw peel.

I am surprised that so much of the white peel stuff should not be too bitter.

The pith isn't even really visible anymore.

I'm surprised too.

4:54 PM

Now I would like to taste it too.

5:12 PM

Me too.

I like lemons.

But the red part are spices, right?

I first thought they were tomatoes :-/

hello peoples

hi @dpollitt

i have come to share my delicious lunch

i know you people love photos

Oh, what was it?

I present to you "beef and potatoes" from my local Vietnamese family restaurant. @rfusca

user image

5:19 PM

@dpollitt that looks disgusting!

;)

Disgusting and tasty at the same time :D

hehe

It's awful to look at but you know it's so good :p

oh man, i'm pretty sure it was like 1500+ calories. i might die now.

I never had potatoes à l'asian.

Did you finish it?

5:20 PM

yea it was new to me

I'd like some.

yea the box is empty, in addition to an eggroll

i found a new chinese place close to me

it was pretty good

and the cost for the amount of food was just crazy

the beef and potatoes is so popular they sell out by 12:30 normally

for like 6 bucks, it was enough for 3 meals easy

5:21 PM

6 bucks? :o

You don't get rice from the Chinese take-away I think for that price.

But bbl, dinner

ya, 6 dollars was a giant styrofoam dish filled with orange chicken, a big thing of rice, and 3 egg rolls

Mmmm orange chicken

@rfusca - So pizza night? nice. I had pizza night last night, but we went out for it

user image

@dpollitt yup, just basic pepperoni though. hi quality ingredients though

caputo flour, fresh mozz, san marzano tomatoes, boar's head deli sliced pepperoni

oh nice

i need to find a better source for my motz

ya?

i've considered just making it

5:32 PM

i went to 2 Chicago pizzerias this weekend, got my deep dish fill

oh right, where did you end up?

did you go to Hot Dougs?

we didnt make it to hot dougs

it is real out of the way

near nothing

so we just got some chicogo style dogs downtown near the millennium park

For pizza we went to "burts place" and "lou malnatis"

how were they?

The pizza was awesome, very good stuff. also went to this awesome Swedish place for breakfast

nice

5:34 PM

user image

orange french toast

man, i gotta find a lens for this weekend :/

like what? 85 1.8?

i've got the 85 f/1.8 :P

but i'm doing an engagement session and part of it is indoors

I need like a 24-70mm f/2.8

i'm tempted to go buy the 35mm f/1.8

indoors like a house or indoors like a garden

house

5:36 PM

hm

yea i would use my 17-55mm f/2.8

ya

thanks :P

hehe

you could use a 35 1.8 though too

do you have a 50 anymore?

just sold it

yea

went out the door yesterday

5:37 PM

even 50 indoors for 2 people is probably too tight on aps-c

ya

the 35mm is 199

nice

so its doable - just don't want to have to do it

better then a 24-70 that will cost like 1k+

1.5k

err sorry, 1.9k

the 17-55 f/2.8 is 1.5k

5:39 PM

yea the canon version is expensive too

i bought my 17-55 as basically my first lens. took a giant leap buying that. but if i didnt get that early and see the hugh quality gain with it i might never have got so into photography

ya, i bought a Sigma 50mm f/1.4 and that was all the difference for me

it was like WHOA

and i bought a flash early

there's no local lens places to rent

although I did confirm that a local store will start renting next month

yea i had the 50mm 1.8. and was getting into photography a lot, but then a friend asked me to shoot their wedding. i was like, oh crap. i can't use my kit lens or my junk 75-300mm zoom for this! so i bought the 1200$ 17-55 2.8, and rented a 2000$ 70-200mm 2.8. Then I was hooked on the good stuff!

@rfusca yea my local place is REALLY inconvenient for me. so i rent online half the time anyways. i have to fight traffic that can be upwards of an hour to get there. and the times that they have for pickup/dropoff don't work well with my work schedule and the traffic.

I tried to rent a 100-400mm from them this weekend, but they were sold out. I'm going to an airshow

@dpollitt wow

way to go all out

well renting the 70-200 was only like 50$ so no big deal

i'm saving for a camera, so I don't really want to do 200 on the lens - but its uber useful

5:46 PM

and I bought the 17-55 on a payment plan so I didnt have to shell out much haha

thats nice

you could use your kit 18-55

stop it down a bit.. use a flash

slap @dpollitt

ha

its not the end of the world

close enough

5:48 PM

i dunno i dont think i've put my kit 18-55 on my body for 6-7 years

so i'm not sure how terrible it really is now

see

its so bad, you never use it

hm maybe we should move to the photo chat room lol

nah, #TheFryingPan is the perfect place to talk about photography

Or software development, or Linux user support, or anything

Except cooking.

I don't think we're talking enough about me.

@Mien Yes, that'd be an acceptable topic. We don't seem to try and cook you.

6:00 PM

How'd you cook me?

@rfusca @dpollitt What's so outrageously terrible about the kit 18-55? I mean, sure, it's slow, especially when you step it down a little, but... that hardly makes it terrible

And the bokeh isn't very good, of course

@Mien I don't know. What are you shapeshifted into at the moment?

Girl.

My most accustomed shape.

I could change myself into cookie dough.

@Mien well, if you turned into cookie dough, I think the robot would show up and plop you into the oven.

@derobert so you just said its slow and bad bokeh

and its not terribly sharp

oh, and the construction kinda sucks.....so what is good about it

So, "bokeh" is really a word? :p

6:07 PM

yes

its the quality of the background blur

i'll show you an example

I just saw it on Wikipedia :)

No need to, to be honest, I don't find photography interesting.

No offense.

aawww ok

:P

@derobert By that logic, we should never talk about you

after all, you are perfect in a cream-rosemary sauce

@derobert And I don't feel like having cookies now

Overdosed on sugar

haven't had anything but sorbet and ice cream the whole day

@rfusca Its cheap, that's what's good about it :-P

and the freezer isn't getting empty quickly enough to make the next batch

6:11 PM

How many kinds did you make by now?

4? 5?

@Mien 3 only

But I have a very small freezer

@derobert well so is the 35mm f/1.8 and its loads better

@rumtscho Well, that depends on what type of mushroom I am. But no one here knows. I could be poisonous.

Just finished a plate of kiwi-spearmint sorbet with vanilla ice cream

still soft, right out of the machine

and froze the rest of it - part in a bowl, part in an ice-cream tray shaped like penguins

@rfusca yeah, that's true. Unless you want a zoom. But not an issue for portraits.

6:12 PM

@derobert yup

@derobert who knows, maybe poisonous mushrooms are delicious while being eaten. The unpleasant part seems to come later.

So, vanilla, blueberry-banana and kiwi-spearmint?

i zoom with my feet

I thought you said something about honey lavender as well

@Mien yes

I am planning on it

6:13 PM

Still, that's a lot of icecream in a day.

@rumtscho I've suggested @Mien find out, but she keeps refusing.

but I just don't have the space for it yet

@derobert are you poisonous?

@Mien Maybe! I'm not silly enough to give out identifying information to known mushroom-eaters.

@mien OK, so we know he is a non-silly mushroom. There goes the puffball hypothesis.

6:16 PM

:p

I'm imagining him as that giant phallus-shaped one.

aka the common stinkhorn

@Mien That doesn't narrow it down much.

Phallus impudicus

Phallus impudicus, known colloquially as the common stinkhorn, is a widespread fungus recognizable for its foul odor and its phallic shape when mature, the latter feature giving rise to several names in 17th-century England. It is a common mushroom in Europe and western North America, where it occurs in habitats rich in wood debris such as forests and mulched gardens. It appears from summer to late autumn. The fruiting structure is tall and white with a slimy, dark olive colored conical head. Known as the gleba, this material contains the spores, and is transported by insects which ar...

@Mien OFFENSE TAKEN!

@mien I have a feeling that this studying is keeping you too far from your boyfriend for too long times

@dpollitt I don't care about you, you're not a cooking buddy of mine!

Hahaha

@rumtscho is very observatious.

6:19 PM

@Mien aw come on, he is just entering the cooking ranks with his first pizzas

I thought it was a bought one?

@derobert It is outrageously terrible because people buy a DSLR with nothing but the kit lens and think the camera is essentially no better then any point and shoot because the kit lens is so terrible.

They are soft, small aperture, bad construction, bad color, and not very useful.

@dpollitt Hmmm, you must be using some pretty nice point & shoots, if they're as good as even the kit lens...

@Mien that one yes, but he did appear here to ask how to make a pizza the first time we saw him

Oh, I didn't know that.

6:21 PM

also, he must have news for us

I'll keep my mind open about dpollitt then.

@derobert my Iphone is as good, if not better then most kit lenses

@dpollitt how did your pizza pilgrimage to Chicago go?

@dpollitt I can't imagine that

They say that my phone camera is as good as the iphone's

and it is so terrible I want to weep

I had a coworker who took some rather nice pics with a kit lens

@rumtscho you don't need to imagine - look for yourself - photo.stackexchange.com/a/16451/4892

That is the iPhone 4. The 4s is a step above.

More examples straight out of the iPhone 4 with no post processing - photo.stackexchange.com/a/14132/4892

Hmm OK - maybe because all of these are panoramas in daylight

I have mostly tried close-ups, and my room is very dark

6:24 PM

well photography is all about lighting :)

Wow, the camera on my Droid X sucks. Well, the hardware may be OK. The software, though, is definitely not.

@dpollitt yes, but I suspect that a kit lens on a DSLR would function better under the same circumstances as the ones I had

@derobert I hear your tales of woe. Practically the whole tragedy of everything about my old phone, subsummed in one sentence.

OK, not the whole. The GPS chip was crappy too.

May 9 at 10:08, by rumtscho

user image

@dpollit This is one of the typical pictures my phone takes

user image

Here is a picture from a review

6:41 PM

@rumtscho wow that looks tasty

@dpollitt a long-gone lunch

The fact is that it looked much tastier live than in this picture

can you even recognize what the red thing is in the egg plate?

You told us, but I forgot, and now I don't recognise it any more.

and look at all that noise in the upper left corner

Yeah.

the blur is probably my hand shaking in the wrong moment

6:44 PM

It is an OK photo, though it is a bit unsharp and grainy all over. But not bad for a phone.

Ah.

but when you have a properly focused pic you can see that it applies insane amounts of unsharp masking

I would really like a simple point-and-shoot camera with optical image stabilisation.

@Cerberus it is dried meat, something like jerky

So you can just shake your hand a bit.

@rumtscho Oh right, it does look like that.

It's just not something I have ever seen in real life.

I think.

Although some meat that's been in the oven can look like that.

Hmm now I'm hungry!

No, it doesn't look like meat which has been in the oven.

It is dark because of the nitrites. Like salami, but without the fat blobs.

6:56 PM

@Cerberus don't some of the Canon ones have that? I think my A720 did...

@derobert Yes, I think most modern p-a-s's have it. I gave one to a friend years ago that had it, and it cost about € 120.

@rumtscho Hmm well, save me some for if I should visit you one day!

7:08 PM

@Cerberus ya, there's a few dozen

@rfusca Do you use one?

@Cerberus nope, sorry

i haven't used a P&S in awhile

7:40 PM

@rumtscho - the camera that you used to take that lunch photo is the one that is "supposed to be as good as the iphone"?

What camera is it?

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Jun '127

The Frying Pan

Sometimes hot, always heavy. (cooking.stackexchange.com)

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