JoNorvelleWalker

Wait till after I click the "buy now" button. A few years ago my son loaned me his DSLR and it got me into trouble. https://forums.egullet.org/topic/91536-jack-rose/?do=findComment&comment=1967295

Rustichella d'abruzzo bucatini with a riff* on Modernist Bread pizza sauce. Not to be confused with Modernist pizza sauce (which is vile). Served with glass of Chianti. Only one. Really. *I added a small clove of garlic.

After an evening and afternoon of studying reviews I'm drawn to the Sony A7 III. Does anyone here have one? The A7 III is $300 over my stated budget price but what makes the A7 III look particularly attractive is that with reasonably priced adapters the A7 III will accommodate my stable of antique Leitz and Nikon optics. And for that matter, my bellows! I love my Leica because there is nothing electronic. Even after the EMF weapon I can still record armageddon. Or document 700F smash burger fires. Putting two and two together I fear a Sony A7 IV is imminent. Though probably not at the same price point as the A7 iii. I can't really see many negatives to the A7 III. And my fingers are getting itchy. Dissuade me if you can.

For the water I'd use a sponge but I might be tempted to turn the oven on and crack the door.

Almost invariably I use a Kodak gray card for color balance.

I have strobes and stuff but they are not going to be used for food photography in this apartment in this lifetime. My lighting is one of two sources: in the kitchen overhead bare bulbs, and in the dining room candelabra bulbs behind cobwebs and frosted glass. I could, and probably will, put higher wattage bulbs in the dining room. (Which of course may trip the breaker.) When I first got an iPad I purchased a stand with an iPad adapter for use as a tripod. But now the iPad faceplate has dissociated from the body and on the stand it no longer fits. If I had a digital camera I might use a tripod for some food shots, but certainly not on a daily basis.

I misspoke. My Copper Coeur gratin pan is 28 cm, not 24 cm.

In Copper Coeur I have the 24 cm Gratin Pan and 24 cm Saucier. I thought I had a third piece but wandering around I don't see any others.

@weinoo I note what the US Falk site calls a stir fry pan is a risotto pan in Europe.

Potato leek soup, leftover pizza. What is not to like?

The Digital Cameras for Food Photography thread is closed to replies. Why? For what reason? Troglodytes. This is mere musing at this point, but what if one had a budget of oh, say, $1400 towards a camera for food photography, what would one do? I am knowledgeable of cameras, food, and food photography, however I have not followed camera technology for fifteen years. I would want a camera with better low light capability than an iPad, and much closer focusing. I would need a bright, clear viewing screen. No need for a SLR (I have a closet full of useless SLR's). I'd like the 35mm equivalent of a 100mm lens. Or thereabouts. Interchangeable lenses would be lovely but probably out of my price point. I am mostly brand agnostic but have a preference towards Canon, as I once was an expert witness testifying in a patent trial on behalf of Canon, and thanked most warmly by the head of Canon's digital division. Thoughts?

Pictures are currently difficult.

Smash burgers. Maybe not Kenji smash burgers, certainly not Kenji ultra smash burgers. My burger tonight was smashed less aggressively, and seared at a balmy 250C.

The slightly shallower Falk 24 cm gratin pan fits fine.

After last night I decided burgers smashed at 700F were too stimulating for someone of my demographic. Burgers third night in a row but I reduced my expectations to 250C/482F. Nothing wrong with the results but I made sure the meat was not overcooked. Served with Blendtec potato leek soup. Romaine and Momofuku ranch.

If you want to detour home through New Jersey you are welcome to come defrost my freezer. My bathtub could use cleaning too.

Chocolate is temperature sensitive, COVID less so.

I'm running out of Falk pieces to collect but that rondeau sure looks pretty. If I'm not mistaken it is the same vessel as their saute pan with different handles. However I note the rondeau/saute pan is rather shallow. Do you really find it deep enough for braising? What Falk (or other) pot or pan would you recommend for risotto? For most single person purposes my battery of Le Creuset are overkill. Last couple braises I've done in my newish 18cm disc bottom Demeyere. Also used successfully for my freshly flocked Ankarsrum oats this morning afternoon.

Past midnight I was hungry again for smash burgers. This time I used the main burner on the stove. Per Kenji's directions I heated the pan to 370C/700F. Instantly the kitchen filled with smoke and the smoke alarm went off. I'm sure my neighbors love me. The resulting burger was a thin, thin patty charred outside and rare to medium rare within. Unquestionably a better burger than last night when the center was well done. The downside is I thought the pan was ruined. Surprisingly it cleaned right up. Demeyere is rising in my estimation.

Steam is your friend.

Still it's interesting the Demeyere cruised along at constant 250C, while the $30 pan caused the Paragon to make scary noises and shut the temperature down to 220C.

On my way to work I noticed a Misfits box out by someone's curb.

Any excuse for ice cream.

Not sure what to denote a meal served at 6:00 pm. I tried Kenji's New York Times potato starch scrambled eggs. I found the texture weird. Served with APO toast and jelly. Got the job done.

What type of pot are you looking for? For what use? I assume you have read https://forums.egullet.org/topic/25717-understanding-stovetop-cookware/?tab=comments#comment-349424 My approach is to figure out a potential application for a pan that is not well met by a pan I have. Then search for a pan that meets the qualifications. Then there are considerations about heat source, rivets or welds (and yes, there is a thread on that), all sorts of things. For example: I bought the Demeyere searing pan because I wanted a pan for smash burgers (seriously). I only have two frying pans that are not non-stick, and they are copper Falk. Most Falk does not work on induction and my glass top stove instructions say not to use copper cookware on high heat. Also the sides of the Falk are too high to work a spatula. The Demeyere searing pan ticked all the boxes, plus it was on sale. The Falk is great for actually frying something. As to brands, I have been most pleased by Falk and Fissler. Mixed feelings about Demeyere and Sitram. My non-stick is Scanpan and Berndes -- both high quality. Less thrilled with AC and Cuisinart. The only time I have had welds fail was Cuisinart. In Cuisinart's defense they are not at the same price point as some of these other brands. I've never had good results from carbon steel or cast iron (except for Le Creuset). Speaking of price, Fissler is a relative bargain.