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Old 10-19-2013, 08:23 AM   #51
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Same here, Rock. I am only going to go so far.
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Old 10-19-2013, 08:37 AM   #52
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Harry, as much as you love seafood you will really have to try to find some fresh water perch. They are fabulous and have a very firm flesh. So does walleye (yellow pike) their larger cousins.

My pics are virtually all flashless, like above. That's another thing about my new camera, it lets in so much light the flash rarely comes on, even iin my dark kitchen. Whereas my other camera the flash was always on so I learned to compensate by moving back and zooming in. For not using the flash the whites shouldn't be washing out like that, but I'll get it one of these tries. Tonight's another dinner, lol.
nah,it's easier to jump on a plane & let you do the cookin'!!
here's a thought.it's one of the techniques i use when i'm photographing the inside of a property before it goes on the market for sale or rent,if the lighting is difficult.set the camera to:"forced flash on" in other words the flash is on permanently,whack on every light in the room & one should balance the other.you should also have an adjustment for "white balance" or something like that in your camera settings menu.that allows you to,ermmm,adjust the white balance.....!!
look forward to tonight's dinner,better be good pac,'cos my flight has just been called...........
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Old 10-19-2013, 08:42 AM   #53
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nah,it's easier to jump on a plane & let you do the cookin'!!
here's a thought.it's one of the techniques i use when i'm photographing the inside of a property before it goes on the market for sale or rent,if the lighting is difficult.set the camera to:"forced flash on" in other words the flash is on permanently,whack on every light in the room & one should balance the other.you should also have an adjustment for "white balance" or something like that in your camera settings menu.that allows you to,ermmm,adjust the white balance.....!!
look forward to tonight's dinner,better be good pac,'cos my flight has just been called...........
Naw, you wouldn't want tonight's dinner at all... I was thinking of trying to recreate your shrimps from the other night

I've tried the force flash. I'll look for the white balance, or a setting so the flash is delayed briefly maybe.

So can you post a short write up on that bucatini shrimp and tomatoes thing?
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Old 10-19-2013, 09:04 AM   #54
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Naw, you wouldn't want tonight's dinner at all... I was thinking of trying to recreate your shrimps from the other night

I've tried the force flash. I'll look for the white balance, or a setting so the flash is delayed briefly maybe.

So can you post a short write up on that bucatini shrimp and tomatoes thing?
funnily enough i've just got back from the bathroom having done the same thing.....man that chilli WAS hot!!
okey schmokey so:per person
a)100-125g/4-5oz buccatini(my fav),spag or linguine
b)chopped chilli of choice or dried flakes
c)finely sliced garlic as much/little as you like
d)basil-i like greek but any will do
e)smoked pancetta-i use british drycure from tesco-also use smoked bacon
f)few glugs of evoo
g)200grms/8ozs cherry toms-i like fresh but canned are fine
h)lotsa ground black pepper-i use malabar from costco
i)as many fresh prawns...ok ok pac SHRIMP as you like
j)small glass of dry white wine-i like muscadet
how i do it
1)cook your pasta,drain & stir in a bit of evoo to stop it sticking while you cook the other ingredients
2)in the same pan,on a high heat,heat the evoo and fry off the pancetta or bacon with the garlic,chilli & black pepper.don't let the garlic burn.
3)chuck in the toms & stir until they start to pop & the juices run
4)chuck in the shrimp & the wine & just as the shrimp have cooked:
5)tip the cooked pasta back in with shrimp/toms etc,stir to mix & re heat the pasta.....serve & enjoy!!
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Old 10-19-2013, 09:17 AM   #55
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Thanks, Harry!
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Old 10-19-2013, 09:37 AM   #56
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Thanks, Harry!
enjoy!!
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