Tuesday, 7 February 2012

NFL Still Life

So, an epic Super Bowl game on Sunday ended (sadly) with a Patriots defeat. A great game though, intense and gripping right until the very end.

Tonight, I decided to try some more still life shots, here are my efforts.





- A

Wednesday, 1 February 2012

Battered Prawn Starter

Still in the mood to take some food photography, I quickly turned my camera on before we tucked into our started and snapped a few shots. It was alot darker now so the flash had to come out, they didn't turn out too bad, I've lightened them a little to replicate shots I saw in a Food Magazine earlier.

As always, click for bigger resolution!

-A



Hot Chocolate Mug Photography

It's been too long since I've actually sat and taken pictures for fun, of anything! So today, I had a half day at work and after the Boiler Engineer had been I decided that it was time to break out the camera again and try some more still life/food based photography.

Also, today I took the dive and tried the Starbucks VIA Ready Brew Columbia Coffee sachets. I've seen them on the shelf before and not really bought into it, but after various Starbucks visits over Christmas I thought they'd be worth a try. I'm glad I did, not as perfect as a fresh brew coffee, but better than the Nescafe Jar's in my opinion.

So here are some of my first shots for 2012, enjoy!

Click images for larger resolution.



Saturday, 19 March 2011

Xocolatl



Xocolatl (sho-koh-lah-tuhl), or literally 'bitter water', is a 4000 year old ancient Mayan brew, enjoyed in golden goblets by royalty and the rich. We now know it as 'hot chocolate', and it is as common as seeing Katie Price on the front cover of the news paper. What is now served is a very sweet, milkier version of the original recipe, no thanks the 16th Century takeover of the Aztecs by the Spaniards (Christopher Columbus) who brought the Cacao beans back to europe.

London opened it's first 'Chocolate House' in 1657, and 30 years later in Jamaica, Hans Sloane invented a milk chocolate drink. This was eventually sold to the Cadbury Brothers, (who I'm pretty sure you will have heard of) in 1897, and eventually the very bitter, spicey brew conjured up by ancient Mayans ended up being a 45p bar of 'Chocolate' that has less than 18% cacao in it.



It appears the ancient Mayans would mix pure Cacoa with water, chilli, cinnamon and various other flavours including Vanilla and Honey to create a bitter (sometimes 'healing') drink. I myself actually prefer dark chocolate, the higher the percentage the better, so this ancient recipe intrigued me some.

Various sources state different opinions on the 'heat' of the brew, some claim it to have been drank cold, others hot.

Anyway, here was my attempt today to recreate the original recipe, I only had Charbonell drinking chocolate flakes, Whittards 70% Dark powder and some Chilli Powder and pure vanilla (albeit from Mexico), so I had to make do.

Very tasty attempt, although I can imagine alot sweeter than the original, but alot more bitter than any hot chocolate drink I've drank in this modern world.





Sunday, 19 September 2010

Retouching a World War 1 Photograph

So yesterday I almost finished retouching a World War 1 photograph my grandmother showed me a while back of her father (my great grandfather). He is stood behind the man who is sat far right on the floor.

Click the thumbnails for larger images.

Here is the original as it was:



And here is the retouched effort, it's not done yet, but very close.

Saturday, 18 September 2010

Shortbread!

Shortbread was on todays menu in our kitchen, following a 'simple' BBC Recipe.

125g/4oz butter
55g/2oz caster sugar
180g/6oz plain flour

I used these exact ingredients, and followed the recipe to the T, but sadly the shortbread came out bland, nowhere near as sweet as expected.

I can only imagine that either their recipe is wrong, needing more sugar/butter, or that I used the wrong butter type (Light Utterly Butterly).

Anyway, as always some photographic practice ensued..

Click thumbnails for larger images.




Till next time.

Friday, 17 September 2010

Hummingbird Bakery Brownies

Today I made a valiant second attempt at baking the Hummingbird Bakery Brownies, clinging onto the hope that nothing will go wrong this time.

I was very close, the actual brownie itself turned out lovely, apart from an odd light brown crust on top, which wasn't there in the photograph of 'their brownies', I can only assume the heat was too high, even though it was at 170 degrees, which according to the recipe was correct.

Taste wise, 8/10, I prefer them a bit more fudgie, but I'm definitely getting there.

Click thumbnails for larger images.