JoNorvelleWalker

I recall Van Houten figured this out in the 19th century and licensed the technology to Cadbury.

Back to more pedestrian scarification.

@Katie Meadow's faux spinach souffle. I tested at 29 minutes but it was somewhat overdone. Good, and satisfying nonetheless. Though to be a proper substitute for Stouffer's it would need rather a good bit more sodium. For the recipe I went with mostly milk but I think it would be improved by a higher proportion of cream. Served with Philips-grilled Australian lamb,

Not sure I've cooked Cornish game hens since I got my APO. However this would be my take: halve the hens and remove the backbones. Rub with garlic and salt. Dry in the refrigerator on a rack for several hours.* Refer to the cooking instructions for aji amarillo marinated chicken thighs from the anova app or website. The settings are sous vide off, temperature 375F, steam 20%, heat top and rear elements. Probe target temperature 165F -- or your desired doneness (personally I distain raw chicken.) Cover game hen halves with sprigs of rosemary. Roast on middle shelf, still on rack. Meanwhile halve and juice kind neighbor's lemon, make @Splificator's Mississippi punch. Recipe from !Imbibe second edition (p 100). By the time, if ever, you remember dinner the chicken should be done. *I'd employ the Vesta blast chiller personally. Your mileage may vary.

From The Fine Art of Italian Cooking: Bugialli's risotto in bianco (p245). I was delighted to test out an automated stirring device, but after only one mai tai I was oblivious as to how it worked. Spoon in hand I persevered. There were no leftovers.

Batch 5: Again 120g almonds and 60g apricot kernels, 350g water. Decreased sugar to 250g. I'm thinking it would be much more practical to make a double or triple recipe.

Recipe please for your souffle! I've not had much success recreating it.

Indeed.

How 'bout the picture of you biting into it?

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.