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Improv

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Everything posted by Improv

  1. I agree, I don't think one could make shrimp look any tastier. They're perfect!
  2. Greetings, kamadoans... long time! No time to catch up... too much food... honey mustard moinks pork marsala with my daughter's new favorite side of creamed spinach taco meatloaf... ?... ! double with bourbon onions I got myself a pressure cooker and am quite into that. Very tasty beef veggie soup... ... and pot roast And my favorite, the whole beef tenderloin I cooked up for my mother's 75th birthday celebration. Folks are still talking about this one!
  3. My very first tuna steaks, believe it or not... soy/garlic/lime/sesame oil marinade
  4. My current record for ribs on the Akorn... 7 st. louis racks!
  5. My very first lollipops. And my last... until VERY important company visits. Thought I could handle the prep relatively quickly... no sir. They are a beast the first time!
  6. Well, I haven't cooked for it yet, but I'm already falling in love with this Sigma 24mm f/1.8...
  7. I was recently shooting out bluetooth speakers for the studio where I work. We wanted something small in each room that would be good to reference mixes and masters on. Our hands-down favorite were the Sony SRS-X2 model. We liked them better even than bigger, later models. Very good speakers, and more than adequate to fill a backyard with sound (not dance-party-driving bass, but clean, present and loud). And they are super cheap on eBay: http://www.ebay.com/sch/i.html?_from=R40&_trksid=p2050601.m570.l1313.TR10.TRC0.A0.H0.Xsony+srs+x2.TRS0&_nkw=sony+srs+x2&_sacat=0 I love how portable they are. A charge lasts all day and they really do sound great. If you want to invest more, the Jamboxes are awesome. My brother-in-law has the big Jambox and it sounds incredible. But they're 3x the cost of the Sonys new. And I'd suggest you avoid Bose. I can tell you from referencing my own mixes on them (their portable sets) that they do straight-up weird things to audio. Not worth it.
  8. Yes, I ran into this problem when I got my first DSLR 5 years ago. With the f/1.8 nifty fifty and my usual "as close as I can get" style, I was getting DOF of millimeters. I knew nothing about calculating DOF back then. The trick is to dial it in for your shooting distance to get the whole plate in focus but everything else nice and diffuse. I'm getting better. Your shots are beautiful. I still get some of my best results from my 3rd generation iPad. Really magical camera on that thing.
  9. Just curious what lenses you DSLR and mirrorless camera lovers like to attach when it comes time to take pics of your food. Most guides will suggest relatively long focal lengths, and I've just never been happy with that look (or having to take pictures from the other room). I prefer to get in close to my food, even if it means some proportional distortion. It's a plate of food, not a face. As a result, I tend to use my smartphone as it has a much shorter minimum focusing distance (MFD) than my DSLR lenses. Takes a lot of editing to get the color and detail "right" but I prefer the angle. Anyway, I just eBay'd a Sigma 24mm f/1.8 for my Canon 70D, and I'm excited from what I've read and seen about it. MFD of inches, relatively wide view, and sweet DOF. Should be a great food lens for me. So what are you using?
  10. Beef, Italian sausage, mozzarella moinks
  11. Late night bacon cheeseburger stromboli
  12. I'll post a link when it's all done. Thanks for listening! It means a lot! I'm really proud of how this one it turning out.
  13. Pan sauces are easy, especially when you're braising something like this. Not many ingredients. I did use homemade chicken stock, which helps a lot when cooking it down as much as I did here. I also like the Knorr gelatine stock starters.
  14. Thanks! Well, I just sunk over a grand in new photo equipment (something I consider an investment in the family), so I hope business stays good! Folks are really enjoying the new console, and my mixes are sounding truly world class, if I may say so. Great times. Here's a recent tune I produced, recorded, played wurli, mixed, mastered that I really dig. It's written/performed by Erik Mitchell and has the late, great Jef Lee Johnson on lead guitar. https://soundcloud.com/morningstar-studios/stripper-zipper
  15. A family favorite, tonight captured with my brand new Sigma 17-50mm f/2.8 lens! I start with bone-in, skin-on chicken thighs that have been salted and rested for several hours (I pre-salt my chicken parts before vac-sealing into meal-sized bags so they're getting seasoned in the bag as soon as they are thawed.). Start skin down in a cold cast iron pan. This gives the fat extra time to render out and helps with skin crispiness. Let them go about 10-12 minutes over direct heat (~350°) and then remove to a foiled pan to rest. Add 2 tbsp of butter to the chicken fat and add 2 onions, 1 carrot, and a pound of mushrooms, all diced small with a heavy pinch of salt, and cook down for 8 minutes or so. Towards the end of that 8 minutes add 2 cloves of minced garlic and poultry herbs as well as 4 tbsp flour, stir it all together and allow to cook for a minute or two before adding 4 cups of chicken stock with a 1/4 cup of hot cherry pepper brine (optional). Add in the chicken, skin down and cook for 10 minutes. Then flip the chicken skin up and cook for an additional half hour, allowing the grill to rise to 400° to brown and crisp the skin and thicken the sauce. Plated with some rice and steamed/grilled broccoli.
  16. New camera! New Lenses! And some killer chicken thighs with carrots...
  17. Pork steak and a brussels sprout gratin with deviled eggs and street corn
  18. I don't like extra smoking wood for veggies, fish, beef (a little is ok, but it quickly takes my wife's taste buds to bologna land), chicken, or really anything but turkey and pork. Royal Oak imparts plenty of subtle smoke flavor that works fine for me and my family's tastes. Pork can take a LOT of smoke, so I pour it on there.
  19. A large component to the sear is how dry you can get the steak surface. I also find the old adage of bringing a steak to room temp before firing to be counterproductive to keeping as much of the inside medium rare as possible. I go the opposite and partially freeze mine. Helps to dry out the surface and keeps it from going over whilst giving it a mean sear. Also, thick chunks in your seasoning will prevent a good sear. I stopped using Montreal seasoning for this reason. Burnt garlic doesn't taste good anyway.
  20. Man, I can never find chuck eyes any more. I love those. Yours look delicious! I sear my steaks at much lower temps then I used to. I decided erring on the side of too little char tasted better than the alternative. With GrillGrates, 600° is plenty.
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