Food Porn, while the scanner scans
Mar. 14th, 2005 10:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumI have a lot of film to sort through, and the scans are taking time.
I could do a fast scan, at 600 dpi, 8-bit, so I can store it as jpg and then send it out to people.
But I'm not. Nope, 2400dpi and 48 nit color, which I will then crop, tweak the brightness and contrast a bit, and then save as an 8 bit jpg. That's a slow scan.
So, in the meanwhile I have food to play with.
Today, planning for a small get-together for Thurs (small because lots of people have their finals out of the way and will be gone) to celebrate St. Patrick's Day, I went ogling the meat dept. at Food 4 Less. I wanted a brisket of corned beef (it's not Irish tradition, but it is American Irish traditional, and my family is American Irish on both sides, so it's tradition for me). It was on sale, but hidden away. Amazing since this is the time of year they have the most of it. Because it was hidden in plain sight I saw something else, beef bones.
Mind you, I can get beef bones at Scolari's, but I don't. Why? Because Scolari's wants $2.50 a lb. Food 4 Less, they want $0.69. That I'll spend. They had nice bones too, some meat on them, and the femurs done in three cuts. The top was split in half (I bought a pair of these) the long bone done in disks (I left them behind, the marrow wasn't the color I liked, and they were a tad dry, to look at) and the bottom's were sliced in halve's and bits. I bought about three lbs. of those.
Slice three carrots and an onion. Put them in the bottom of a cookie sheet (non-stick) with some water, and the bones piled onto cooling racks. Heat at 375F until the house smells like a roast.
Toss the bones in a pot, and deglaze the pan with water. Scrape with a nylon skimmer and pour the cracklin's and the broth into the pot. Cover the bones with water, add some parley, celery, marjoram, shallots (which Food 4 Less sells for $1.39 the lb.) and a couple of bay leaves.
This will make brown stock.
Tomorrow I start to make pork stock with the pork neck bones. I use it where recipes call for veal stock, because veal bones are hard to find, and pricey. It isn't quite as sweet, but it serves.
For Thurs. I'll do some colcannon (as I learned it, which is non-canonic, for any of the four versions of canonic I've seen).
It's potatoes, mashed with sour cream, and then made into a concrete with raw white cabbage and scallions (the whites sliced crosswise, and the greens along their length. It makes a splendid breakfast when a bit of milk/cream is added and the paste browned in a buttered skillet.
I've not yet decided on soda farl, or using the small dutch oven to make soda cake. In either case it's bread, made with soft wheat, buttermilk, and baking soda. I like caraway seeds, but Maia thinks them anathema (which is one reason to make farl, because I can made some with seeds, and some without).
Braised celery, and some sort of salad.
For desert, well I think of something, perhaps some apple fritters.
I'll use the cooking water, for the brisket, to make lentil soup.
I could do a fast scan, at 600 dpi, 8-bit, so I can store it as jpg and then send it out to people.
But I'm not. Nope, 2400dpi and 48 nit color, which I will then crop, tweak the brightness and contrast a bit, and then save as an 8 bit jpg. That's a slow scan.
So, in the meanwhile I have food to play with.
Today, planning for a small get-together for Thurs (small because lots of people have their finals out of the way and will be gone) to celebrate St. Patrick's Day, I went ogling the meat dept. at Food 4 Less. I wanted a brisket of corned beef (it's not Irish tradition, but it is American Irish traditional, and my family is American Irish on both sides, so it's tradition for me). It was on sale, but hidden away. Amazing since this is the time of year they have the most of it. Because it was hidden in plain sight I saw something else, beef bones.
Mind you, I can get beef bones at Scolari's, but I don't. Why? Because Scolari's wants $2.50 a lb. Food 4 Less, they want $0.69. That I'll spend. They had nice bones too, some meat on them, and the femurs done in three cuts. The top was split in half (I bought a pair of these) the long bone done in disks (I left them behind, the marrow wasn't the color I liked, and they were a tad dry, to look at) and the bottom's were sliced in halve's and bits. I bought about three lbs. of those.
Slice three carrots and an onion. Put them in the bottom of a cookie sheet (non-stick) with some water, and the bones piled onto cooling racks. Heat at 375F until the house smells like a roast.
Toss the bones in a pot, and deglaze the pan with water. Scrape with a nylon skimmer and pour the cracklin's and the broth into the pot. Cover the bones with water, add some parley, celery, marjoram, shallots (which Food 4 Less sells for $1.39 the lb.) and a couple of bay leaves.
This will make brown stock.
Tomorrow I start to make pork stock with the pork neck bones. I use it where recipes call for veal stock, because veal bones are hard to find, and pricey. It isn't quite as sweet, but it serves.
For Thurs. I'll do some colcannon (as I learned it, which is non-canonic, for any of the four versions of canonic I've seen).
It's potatoes, mashed with sour cream, and then made into a concrete with raw white cabbage and scallions (the whites sliced crosswise, and the greens along their length. It makes a splendid breakfast when a bit of milk/cream is added and the paste browned in a buttered skillet.
I've not yet decided on soda farl, or using the small dutch oven to make soda cake. In either case it's bread, made with soft wheat, buttermilk, and baking soda. I like caraway seeds, but Maia thinks them anathema (which is one reason to make farl, because I can made some with seeds, and some without).
Braised celery, and some sort of salad.
For desert, well I think of something, perhaps some apple fritters.
I'll use the cooking water, for the brisket, to make lentil soup.
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Date: 2005-03-15 04:23 pm (UTC)For things which start life as digital images I can make tiffs (from RAW files) in the ten meg range, but the scanner makes files of (run off to look in the electric file cabinet) 376mb, for a scan from a 35mm slide.
On a more practical side... even the tiffs are problematic because at 10mb I can only keep ten-twelve on LJ. From a self interest point of view, some of these are going to be for sale, and the lower resolution of the jpg makes stealing it less valuable.
When I do images for people I use the mail, and send them a disk with a tiff, and a jpg (so they can mail it to people).
The other way is to use jpgs to discuss the cropping, and size (so the customer can take a good look at what they want) and then I send them prints. Esp. in the case of things shot on film, and most esp. in the case of things shot with larger formats cameras.
TK