Toliver
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Posts posted by Toliver
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So I tried it and can't give it a thumbs up.
It did taste a little like grape flavoring but with the "sour bite" my tastebuds kept expecting it to be apple, go figure. It reminded me a lot of those sweet but "sour" candies with that very fake tartness, thanks to whatever chemicals they put in it. After a while, that tartness was omnipresent and any grape flavor definitely took a backseat. But then I'm not their target audience, am I?
It stains the drinking glass quite nicely, too.
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Anyone else remember eG'er cabrales? Ate out all the time. Infamously never cooked.
"If Suzanne F tried to teach Cabrales cooking, ?????"
I searched for it but couldn't find the thread where cabrales tried to roast a chicken. Classic.
And to answer the original question:
"Is it truly possible to admire and appreciate good food to the fullest extent if your unfamiliar with the basic principles of cooking?"
The short answer is yes, of course.
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- Barnes Bar-B-Que: Good Memphis style BBQ: 2625 Lemon Grove Ave.
Honkman, thanks for posting your list.
I am curious about the BBQ joint.
I've read some online reviews and they've been positive about the place. Can you provide a little more info on what you think their best dishes are and what you'd stay away from?
Thanks!
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Another hole-in-the-wall:
Good Guamanian food (lumpia, empañadas, chicken Kelaquin, bbq pork ribs, marinated beef, etc) can be found at Islander Grill (3645 Park Blvd.). It's right next to the Embassy Hotel and if you blink you will miss it. There's only street parking so good luck with that.
Chileheads take note...they have a Finedene (fini-dini) sauce that will clear your sinuses for a year. Use it sparingly unless you like it very, very spicy!
And thanks for posting the info about the Filipino buffets. I was surprised there are so many in National City and all in the same area. That will make exploring all that much easier.
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Miz Ducky Octaveman, et al,
Thanks for reporting in this discussion! I am an ex-San Diegean but get down about once a month to visit my family there. It's great to hear of new hole-in-the-wall places.
Miz Ducky-
Thanks for the report about the Filipino food. I mentioned this to my brother and his wife (her mom is from the Phillipines) and they were interested to know if you knew of any Filipino buffets in the area.
Some of my recommendations:
The Great Moon Buffet at 1840 Garnet Avenue in Pacific Beach. Their lunch is about $7 and the food is very good. They have American, Chinese and Japanese food in the buffet. The local weekly free paper called The Reader usually has a 10% off coupon in it (you can print it out from the Reader's web site, too) and they're always packed.
Da Kin'es - They have a location in National City (south of San Diego) and another at 4120 Mission Blvd., #208 right on Mission Blvd in PB (Pacific Beach). It's Hawai'ian/Pacific Islander food. My brother always gets the Loco Moco (2 hamburger patties with gravy and onions topped with two eggs) and my SIL likes going on Sundays to get the Lau-Lau which is (from the website menu) "Pork with fish wrapped in taro leaves and slow roasted in the oven". They also have dishes like Chicken Adobo and Soyu Chicken and serve the "traditional" Spam and Eggs. End the meal with a slice of their delicious Kona cake.
I also recommend La Torta Mexican Deli for cheap eats (their website seems to be down). Cheap but very good eats!
Teepee - A word of caution about Legoland. If you have teens, they may be bored by the park. It's really aimed at younger kids up to about 11 years of age.
There's also the Wild Animal Park in the North County/Escondido area (it would be south-east of Carlsbad) which is opearated by the San Diego Zoo. Lots to see but wear comfortable walking shoes.
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Stay clear of the Charcoal House in La Mesa (near San Diego).
We celebrated my brothers' birthdays there Saturday night. When trying to think of a steak restaurant for the dinner, we all had the same reaction to the suggestion of the Charcoal House: "Ooh, I remember that place. I ate there many moons ago and it was great."
Well, a lot must have changed during the passing of all those moons.
The food was all-around pretty poor. My mom liked her cut of prime rib but the baked potato she got with it must have been "cajun" because it was black on one side.
My slice of prime rib was rather thin
(not like my mom's cut) and I ordered it "blackened" (it costs a $1 extra). The spice blend for the "blackening" was good but overall, it couldn't rescue the cut I was given. My baked potato had also spent far too much time in the oven.Two people in our party had filet mignon which was as thin as my poor cut of prime rib. Thin filet mignon? Whatz up wit' dat? One of them had the filet with a cognac mushroom sauce which was far too boozy and totally over-powered the flavor of the filet.
Another member of our party had some sort of bacon-wrapped shrimp dish in a white sauce (Mornay?). The bacon was surprisingly gristly/chewy and its smokiness definitely over-powered any taste of the shrimp.
The restaurant was packed and after our bad dinner we couldn't figure out why. It was like that other current discussion going on in eGullet where it seems you're the only diner who knows the food is bad.
Fortunately, we got up to leave just as the rather loud karaoke in the bar began.
Live and learn.
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It's baaaaaaaack.
Yesterday I bought a small bottle of the stuff as an impulse buy at the grocery store checkout counter.
I'll give it a try this weekend.
edited to add: I was mistaken. It's not Pitch Black. It's Pitch Black II. The label mentions the grape flavor but now it has a "sour bite" to it. Is this a good thing?
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Wow, they were expectd to be shut down for 3 to 4 months. Perhaps the renovators/rebuilders were fans of the restaurant and hurried things up.
Thanks for posting this. -
Our Thanksgiving has always been staunchly traditional though we have branched out meekly into the world of deep fried turkies (spice-rubbed and with marinade injected the night before).
My oldest brother has tried to break us out of the box. He usually brings a "cajun" stuffing and gravy (too spicy for my mom) and, instead of yams, he makes twice baked sweet potatoes (not the orange fleshed yams but the yellowish-fleshed sweet potatoes...baked, then scooped out and mixed with roasted garlic, butter, sour cream and a touch of horse radish then spooned back into the potato skins then baked again until a little golden brown on top).
It's great to have the traditional dishes but I'm enjoying the "tweaked" dishes as well.
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I was born and raised in San Diego, California, and have never seen it offered nor have I ever consumed it. Of course, it's something you see often in cartoons, TV shows and old films so I was familiar with this alien pairing at an early age.
That being said, I prefer my apple pie with vanilla ice cream.
And don't heat up the pie for me.
Who wants melted ice cream with their pie?
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Regarding Emerald, I don't think they are back open yet. You can call them at 858-565-6888.
I agree with the Convoy suggestions...you really can't go wrong as there are so many choices.
Just to clarify, Kearny Mesa ROAD is the street the Kearny Mesa In'n'Out Burger is on. It almost seems like a frontage road given that freeway 163 is on the other side. Kearny Mesa Road should be the first traffic light encountered once you turn right
onto Convoy from Aero Drive. It eventually becomes Mercury when it crosses Balboa Avenue. -
That's El Indio's original location. Now they have other locations scattered about San Diego.
When they first started in business, you couldn't even eat inside the original location because they only had a counter where you ordered your food (I think it may have just been a window that you ordered from in their earliest days). You had to get in line to order and then walk it across the street to the stone patio tables. Dining al fresco next to I-5...memories are made of this.
Sadly, the only thing worth getting there these days are the tortillas and the chips they make from their tortillas.
On the run, the carne asada burrito from Roberto's (Alberto's, Hilberto's, Royberto's, etc are all knockoffs) is pretty good. Surprisingly, there's no beans & rice inside...it's just carne asada, salsa and some guacamole.
Daniel,
Thanks for posting about another of your trips. It's been a fantastic read!
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Bon Appétit Magazine Digest October 2005 – “Autumn in the Wine Country”
There’s a great cover photo of a Chocolate Custard Tartlet in Almond Cookie Crust with Saffron Ice Cream (recipe page 150).
Contributors in this issue: Chef & cookbook author Maria Helm Sinskey, journalist Adam Tschorn, novelist Alan Brown (“Audrey Hepburn’s Neck”), Spanish cookbook author Penelope Casas, TV Chef Tori Ritchie, Variety associate editor (and wine lover) Phil Gallo and author Anthony Dias Blue.
There’s an annoying car ad and a multi-page Home Depot ad you might consider yanking out. There’s also a thick Wild Alaska Salmon ad with actual peel & stick stickers of salmon (that you’re supposed to place on your shopping list). Towards the back of the magazine (by another annoying full page subscription card) are some coupons for Challenge Butter.
In this issue are the 8th annual American Food & Entertaining Awards (there are brief blurbs and pictures of each award winner):
Chef of the Year: Michael Mina – Aqua, Charles Nob Hill, Michael Mina (San Francisco), et al.
Humanitarian: Robert Forney, President and CEO – America’s Second Harvest – The Nation’s Food Bank
Food Writer: Harold McGee
Pastry Chef: Christine McCabe – Sugar: A Dessert Bar (Chicago…soon to come to L.A.)
Restaurateur: Stephen Starr – Philadelphia-based Starr Restaurant Organization (Striped Bass, Morimoto, Buddakan, etc)
Tastemaker: Steve Wynn of Wynn Las Vegas
Food Artisan: John Harney who started Harney & Sons Tea Company and co-wrote a cookbook called “Eat Tea”
Chef of Merit setting the standard: Eric Ripert of Le Bernardin in NYC
Wine & Spirits Professional: Joe Bastianich (yes, Lidia’s son) of the Italian Wine Merchants as well as owner or co-owner of 10 restaurants
Lifetime Achievement: Ariane Daguin & George Faison who launched D’Artagnan, their pioneering mail order company bringing all things French to the U.S.
Designer: Jonathan Adler, designer of everything from pots to pillows to a new line of housewares (found at Bed, Bath & Beyond)
Starters – “Quick Bites from the World of Bon Appétit" by Hugh Garvey
Taste the Future – It’s in Las Vegas. The place is 55° Wine + Design in the Mandalay Place shopping center in Las Vegas. The picture of the store exterior looks very “2001” (the movie) and inside they have a computer containing a 2,000-bottle selection that can also answer your questions.
Beer Tribute – It’s limited-edition beer called Gonzo Imperial Porter in honor of the late Hunter S. Thompson by Denver’s Flying Dog Brewery.
Vintage Rock – Celebrity-owned vineyards are the new “in” thing. From Vince Neil to Bob Dylan.
M.Y.O.B. – Make Your Own Bottles of wine at San Francisco’s Crushpad. It’s $3,900 a barrel but that works out to be $13 a bottle.
Soup Opera – It’s a blurb comparing Anthony Bourdain’s “Kitchen Confidential” book with the Fox-TV show of the same name.
Parma on the Prairie – Iowa-Based La Quercia has just released the first-ever domestic organic prosciutto. Look for Prosciutto Americano Green Label at a Whole Foods near you.
Vino Video – A blurb about the release of the wine film “Mondovino” on DVD.
R.S.V.P. - Readers’ Favorite Restaurant Recipes
Recipes: “Banana, Lemongrass and Coconut Soup” (Gardens Restaurant – L.A.’s Four Season Hotel); “Dried-Cherry Scones” (Country Hermitage Bed & Breakfast – Traverse City, Michigan); “Tilapia with Curried Lentils and Mint Raita” & “Curried Lentils” (Banyan Tree – Ritz Carlton Kapalua, Maui); “Pumpkin Whoopie Pies” (Amy’s Bakery Arts Café – Brattleboro, Vermont): “Steak Chinois” (C & O – Charlottesville, VA); “Butterscotch Pudding” (Market – St. Helena, Napa); “Caramelized Onion and Caraway Soda Bread” (The Buttery – Glasgow, Scotland); “Mini Cinnamon Macaroons” (Petit Robert Bistro – Boston, MA).
Entertaining – “Party Improv” by Tori Ritchie
It’s a Provençal-style supper that will take little effort and is perfect for October weather.
Recipes: “Garlicky Beans with Feta and Mint”; “Chicken Bouillbaisse”; “Dulce de Leche Ice Cream with Honey-Orange Roasted Figs”.
A side bar has suggestions for what to drink, what kind of starter to serve and what should be on the playlist.
Wine & Spirits – “The Paso Robles Connection” by Malachy Duffy
It’s a look at some of the wineries near the central coast of California and what makes them so successful.
Renegade Reds:
Austin Hope 2002 Westside Red ($18)
Adelaida 2003 Pinot Noir HMR Estate ($28)
Garretson 2003 Mourvèdre ($28)
Saxum 2003 Broken Stones Syrah ($38)
Tablas Creek 2002 Esprit de Beaucastel ($40)
Drinks, Etc. –
There’s a brief blurb on Navan, a new vanilla-infused French cognac from Grand Marnier.
There’s another brief article on GE’s new walk-in wine vault. It holds more than 1,000 bottles but comes at the hefty price tage of $30,000. Yikes!
Tasting Panel Report – “10 Wines Under $20”
Hope Estate 2003 Shiraz, Hunter Valley, Australia ($14)
Morgan 2003 Côtes de Crow’s, Monterey, California ($14)
Georges DuBoeuf 2003 Fleurie, France ($15)
Geyser Peak Winery 2003 Chardonnay, Russian River Valley ($16)
Willamette Valley Vineyards 2004 Pinto Noir, Whole Cluster, Willamette Valley, Oregon ($16)
Catena 2003 Chardonnay, Mendoza, Argentina ($17)
Lincourt 2003 Chardonnay, Santa Barbara County ($18)
Columbia Winery 2002 Chardonnay, Signature Series, Wyckoff Vineyard, Yakima Valley, Washington ($19)
Rodney Strong 2002 Cabernet Sauvignon, Sonoma County ($19)
Col D’Orcia 2002 Rosso de Montalcino, Italy ($20)
Kitchen Favorites – “Peak of the Crop” by Sue Lawrence
Apples are supposed to be coming into their own this month, according to Sue. These dessert recipes will show them off.
Recipes: “Baked Apples, Stuffed with Honey, Almonds and Ginger”; “Apple-Raisin Crumble with Orange Ice Cream”; “Orange Ice Cream”; “Apple Pie with Whiskey-Soaked Cherries”.
Kitchen Tools – Tools of the Trade – “The Glass Menagerie” by Dorie Greenspan
Dorie has some suggestions on how to build the right collection of glassware for your needs.
A small side bar has tips on how to care for and store your glassware.
Restaurants –
Hot Seat – Cyrus, Healdsburg.
Restaurants – Top Tables – “The Restaurant Reporter” by Tanya Wennman Steel
Tanya has some suggestions on where to dine now around the country and the world.
New England Leaf Peeping: Sudbury Inn, Bethel Maine; The Jackson House Inn & Restaurant in Woodstock, Vermont; The Homestead Inn, Greenwich, CT.
Rio de Janeiro: Olympe; ‘Gero; Barra Brasa
Los Angeles: There’s a listing of various Hotel dining rooms in the area of which the highlights are Tower Bar on Sunset Blvd; Gardens Restaurant at the Four Seasons; Dakota at the Hollywood Roosevelt.
Restaurants – Going Out – “On the Road in Burgundy” by Dorie Greenspan
Dorie leads the tour through the Burgundy area of France where all routes lead to great food and wonderful wine.
“At the Market” by Nina Elder & Maria Helm Sinskey
Grapes will add a burst of flavor to all kinds of Autumn dishes.
Recipes: “Pan-Seared Scallops with Champagne Grapes and Almonds”; “Slow-Braised Pork with Black Grapes and Balsamic”;”Roasted Butternut Squash, Red Grapes and Sage”; “Sautéed Chicken Paillards with Muscat Sauce”.
A side article has some other quick and easy suggestions of what to do with grapes and another side bar has a buyer’s guide for what to look for in a grape when shopping.
Bon Vivant – “What’s New. What’s Hot. “What’s Good.” By Laurie Glenn Buckle
There’s a rather odd looking pink cocktail shaker by Red Envelope with a percentage of the sales going to support breast cancer research at the City of Hope. www.redenvelope.com
Nyakio has a body scrub containing grape, eucalyptus and sugar. www.nyakio.com
There’s a small round box of curry-spiced chocolate truffles to par with Cabernet Sauvignon. Brought to you by Swanson Vineyards and Vosges Haut-Chocolate. Buy them at www.alexisbonbons.com
There’s a stylish glass and silver-plated cheese service tray designed by Andrée Putman available through Christofle.
For Halloween, there’s an eerie 7-inch decoupage plate with a large spider web on it designed by John Derian. From New Stone Age.
Laura Zindel ceramic bowls from New Stone Age. The bowls have spiders and beetles on them. Whatever floats their boat, folks.
Cool looking vintage candy carrier cones for Halloween. Use a pillowcase instead…it holds more. ;-) www.impromptu.net
A stark looking solid brass twig flower holder from Nobu.
“An Afternoon in Umbria” by Lori De Mori with great photos by Gary Moss
It’s an afternoon get-together in the hilly, picturesque region thrown by an ex-native New Yorker.
Recipes: “Fritti Misti (Mixed Crisp-Fried Vegetables)”; “Buffalo Mozzarella and Fresh Porcini Pizza”; “Baby Roma Tomato and Onion Pizza with Rosemary”; “Fresh Pizza Dough”; “Mixed Greens, Radicchio and Endive with Lemon Dressing”; “Hazelnut Tozzetti (little biscotti)”.
“Vintage New York” by Louisa Hargrave, nice location photos by Ericka McConnell and great Food Photography by Brian Leatart
It’s a look at the pioneering vintners on the North Fork of Long Island and some of the dishes they cook up to go with their wines.
Recipes: “Chicken with Asagio, Prosciutto and Sage”; “Pepper-and-Spice-Rubbed Steak and Eggplant”; “Fennel and Grape Harvest Bread”; “Oysters on the Half Shell with Lemon Granita”; “Sautéed Duck Breasts with Wild Mushrooms”; “Venison Daube with Cumin and Coriander”; “Onion and Bacon Tart”.
“Wine & Dine” by Sarah Belk King with great photos by Gary Moss
It’s a story about an L.A. couple who moved to Oregon to fulfill their wine-making dreams.
Recipes: “Double-Corn Fritters with Dungeness Crab Crème Fraîche”; “Honey-Roasted Pear Salad with Thyme-Verjus Dressing”; “Herbed Lamb Chops with Pinot Noir Sauce”; “Creamy Potato-Parsnip Gratin”; “Wild Mushroom, Haricort Vert and Shallot Sauté”; “Pistachio Crisps with Mascarpone Cream and Grape Compote”.
“The Other South of France” by Susan Herrmann Loomis with awesome photos by Pornchai Mittongtare
The unassuming Languedoc area of France is on the rise with wine and cuisines to match.
Recipes: “Warm Chestnut and Apple Salad”; “Bourride with Lemon Aioli (Fish Soup)”; “Lemon Aioli”; “Lemon and Rosemary Fougasse” (a bread); “Honeyed Walnut Tart”.
“Napa Living” by Mara Papatheodoro & Heather John with nice photos by Joseph de Leo
It’s a photo spread of a beautiful wine country-style kitchen renovation.
“South Africa – Message in a Bottle” by Alan Brown with photography by Raymond Patrick
Cape Town has become a “hot” destination and the nearby Winelands is an emerging star on the International Wine Scene.
A side bar has suggestions on where to stay.
South African Wines to try:
Kanu 2004 Sauvignon Blanc ($12)
Glen Carlou 2002 Grand Classique ($18)
Môreson Pinecrest 2001 Cabernet Sauvignon-Merlot Blend ($19)
Stony Brook 2002 Shiraz Reserve ($25)
Boekenhoutskloof 2003 The Chocolate Block ($34)
De Trafford 2004 Straw Wine ($45)
The Sadie Family 2003 Palladius, Swartland ($55)
“Sweet on Sherry” by Ted Loos, with recipes by Penelope Casas and decadent photos by Mark Thomas
The photos are food porn!!
It’s a pairing of Spain’s legendary wine with delectable Spanish desserts. Spanish sherries are discussed at the beginning of the article and a side bar suggests Spanish cheese and Spanish Sherry pairings.
Recipes: “Walnut Tort with Coffee Whipped Cream”; “Chocolate Custard Tartlets in Almond Cookie Crust with Saffron Ice Cream” (COVER PHOTO); “Lemon Flan with Autumn Fruit Compote”.
“Fast. Easy. Fresh – Quick Dishes for Every-Night Cooking”
Recipes: “Rigatoni with Red Peppers, Wild Mushrooms and Fontina”; “Spinach and Leek Gratin with Roquefort Crumb Topping”; “Dark Chocolate-Lime Soufflés”; “Roasted Sausages, Apples and Cabbage with Caraway”; “Maple-Soy-Glazed Salmon”; “Curried Kumquat Chutney”.
“Too Busy to Cook? Fast and Easy Favorites from Readers”
Recipes from Kristi Parnell of San Marcos, CA: “Baked Halibut and Orzo, Spinach and Cherry Tomatoes”; “Herb-Crusted Salmon on Greens”
Recipes from Judi Kerr of Mendham, NJ: “Chicken and White Bean Chili”; “Spirited Brown Sugar Pecan Pie”.
A wine-themed End Page Q & A with British writer-actor John Cleese. “Alice says I’m very good on the barbecue, but I fail to see how you can be bad on the barbecue. It’s like being good at breathing.”
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fifi,
RecipeGullet has a scaling function. Have you tried it with your recipes? I haven't used the feature myself but it seems like it could do the trick.
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This might be an incredibly stupid question, but do you freeze Gnocchi before or after cooking it in the boiling water? I'm assuming after, but I just wanted to make sure.
On Lidia Bastianich's PBS show on potato gnocchi, she said you can freeze them before cooking.
When you're ready for them, dump them into boiling salted water. They will take a little longer to cook than fresh gnocchi but they should float when cooked just like the fresh ones do.
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Gruyere is a type of Swiss cheese. It is a drier cheese than your typical Swiss cheese which leads to a higher melt point than the usual Jarlsberg or Baby Swiss.
"Swiss", in this regard, doesn't necessarily mean from Switzerland but pertains to the class of cheese known as Swiss.
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I had a guest recently tell me she was allergic to curry. I tried to explain to her that it i not possible to be allergic to curry as it is a blend of several spices. No no she says curry is a power made from grinding curry leaves. now normally I would leave it a t that but if it is cumin in the curry she is allergic to and I use it somewhere in her menu she is still going to have a reaction.
Actually, there is such an herb called curry leaves. I had no idea it existed either.
This weekend on PBS, Indian chef and cookbook author Madhur Jaffrey was on an episode of Julia Child's last cooking series. During the show she cooked with curry leaves. In the U.S., she said they are grown in Florida.
Turns out that the leaves are used quite a bit in Indian cooking and sometimes Vietnamese cooking, too.
Go figure.
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Talk about cosmic timing...on Lidia's PBS show this weekend she made three kinds of potato gnocchi's: Whole Wheat Gnocchi with a Toasted Bread Crumb & Butter sauce, Poppy Seed Gnocchi with a Poppy Seed & Butter Sauce and plain Gnocchi with a Marinara Sauce.
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Now that I've got the graduate degree, all I need is a job and next year, I'm there!
Sorry to break the news to you but when (no "if") it happens again, it won't be next year but will be the year after that. It's an occasional event which is North Cackalackey for "I'll be danged if I can do this every year."
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Paula's "Not Yo Mama's Banana Pudding" totally rocks the house. To mix my FoodTV phrase-ology, she kicks banana pudding up a notch. Sure, it's a little Sandra Lee-ish (as are a lot of Paula's recipes) but after tasting it, I forgave her. You could always substitute home-made ingredients for whatever pre-made stuff she puts into her recipes, if you are so inclined.
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On the other hand, if it's about making bread pudding the right way, well, I make it with ginger cake from Lejeune's Bakery in Jeanerette all the time. It's not traditional, but it's damn good. Does that make me like Sandra Lee? I think not.
Ginger cake bread pudding? That's sounds intriguing. Is the cake really cake-like? Do you let it dry out a bit before making the dish?
Any chance you could post the recipe?
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A co-worker inherited her grandmother's (does anyone else sense a theme here?) recipe book and most of the cakes are mayo-based. She'll bake a cake and bring them in for staff birthdays and I can attest that they are delicious and usually quite moist.
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So we don't go too off topic (eggs vs. no eggs), here are some previous discussions on different kinds of potato salads:
"Potato Salad, What makes it good?"
"World's Best Potato Salad, Seeking potato salad recipe variances"
"Potato salad, macaroni salad and coleslaw, A trio of summer salads"
Food Shutter Bug Club (Part 1)
in Food Media & Arts
Posted
I hope you don't mind but I ran your picture through Photoshop and came up with this:
Is this color more true?
Post-production can sometimes save a photo. If you can afford it, a program like Adobe Photoshop Elements, which is geared towards the non-professional, has just about everything you need to help rescue a photo gone "bad". I also recommend routine checking for Adobe Photoshop Elements on web sites like Amazon. They will periodically offer rebates or lower prices for such software (when I bought Photoshop Elements, version 2, for my sister-in-law they were offering a 50% rebate off the price...such a deal!).
Also note that some cameras will have filter settings depending upon the type of light being used. Incandescent lights generally cast an orange-ish hue and fluorescent lighting sometimes adds a blue hue. The proper filters can compensate for this.