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Artichokes - Bruce McKinney
| Camera: | G1 |
| Lens: | 90 mm |
| Film: | Tri-X |
| Exposure: | |
| Flash: | |
| Support: | |
| Filter: | |
| Adjustment: | |
| Posted: | 30-Mar-2002 |
Rating: 8.00 (2 ratings)
Comments
So well lit!
I think the exposure and texture are very good. Did you use a reflector? You must be stopped down a lot to get this much DOF at such a close distance. The crop is just a little too tight. Nice composition. I like artichokes.
MARK MILLEN 30-Mar-2002 at 20:02No Reflector
The Tri-X exposure at ASA160 combined with the white table kept the luminosity in the shadows. Mark, you're right on the crop not being quite right. Unfortunately the flaw is deeper than a bad crop. I really needed to position the backmost artichoke a bit further to the right. The alignment of the 2 artichokes so close to the right edge is a serious oversight. Although, it's not particurlarly easy to use the G for close up tabletop shots. The parallax correction in the viewfinder makes accurate framing difficult. Got any good artichoke recipes? I purchased them specifically to photograph and still have them in the refrig. They're not especially cheap as produce goes!
Bruce McKinney 30-Mar-2002 at 20:37nice chokes!
Just steam 'em for 45 min. to an hour and dip 'em in your favorite sauce. I just use Miracle Whip in a pinch, but you can also do a melted butter and spices thing. You know how to eat 'em right? A trick in itself.
John Wall 31-Mar-2002 at 16:19Mark's Artichoke recipe
Cut 1 inch off top and discard. Cut off stems close to base and save them. Take stems and trim off ends and pull off any small leaves. Chop stems into tiny pieces. Mix with Italian style bread crumbs. Take Artichokes and press cut tops against flat surface to spread the leaves apart. Work stem/bread crumb mixture well into spaces between leaves. Use pot large enough to just hold the amount of artichokes you have. fill with 1/2 inch Extra Vrigin olive oil. Chop 1 or 2 pieces of garlic into tiny pieces. Heat oliveoil just enough so that when you add the garlic it just bubbles very gently for 5-10 minutes. Add 1/2 tsp crushed red pepper. Raise flame to mediun, let oil heat for a few minutes, then add Artichokes base down. Cook for maybe 15 min in hot oil. Get lid ready and add 1/2 to 1 cup water. (be careful the oil will be very hot and IT WILL SPLATTER) After the water comes to a boil reduce heat so the water will simmer. They take a while to cook maybe more than 1 hour from this point. When you think they're ready, carefully (hot hot) pull off a leave and try one. (in case you're not familiar, scrape off the bottom of the inside of the leave against your lower teeth) There'll be a good amount of oil left in the bottom but thats OK you can take them out of the pot and discard the oil and wahtever burnt parts stuck to the bottom (ther'll be a lot, it's normal). The last time I made these was just a few weeks ago. I decided to try the pressure cooker and it worked great. It cut the cooking time with water to just a half hour. It's still a pain to clean the pot.
MARK MILLEN 31-Mar-2002 at 22:21