More 50mm Fixed Focal Length Food Porn

July 20, 2008

The F/1.4 50mm SIGMA lens continues to be a bundle of pure joy. I still wouldn’t say I’ve entirely mastered its use, as I find myself having to take more exposures with it than I normally would to get good results, but the results I do get are often stunning. Take a look at some of my most recent shots.

Ah, escarole and bean soup. I love the way you can control the depth of field by adjusting the aperature far more creatively than with the kit lens.

The only thing I did different on this one was adjust the F stop. Totally different effect on the picture.

Even one of our pedestrian Chinese stir-frys looks quite exciting through the new SIGMA F/1.4

I really like this particular wok shot.

Tasty results.

The tower of Barbecue Ribs. Full sunlight, ISO 100, F/5, at 1/500th of a second.

Mmmmm. Meat.

The Wonderful World of Tofu

December 27, 2007

A Simple Stir-Fry of Seasoned Firm Pressed Tofu with Ground Chicken and Chopped Vegetables.

When one thinks of Vegetarian and Vegan cuisine, most carnivores immediately snicker and think of Tofu — those big tasteless blocks of soy protein. And knowing that I probably would now be eating a lot more of this stuff than I used to, I started researching what I could do to make this highly malleable and versatile ingredient into something tasty.

Tofu comes in a number of different forms — in its most unprocessed state, they are simply blocks of bean curd, which come in different firmness levels. Personally, I prefer to buy firm or extra firm tofu, because it can handle much more man-handling when cooking so it doesn’t completely fall apart. I also like to buy firm-pressed tofu that has been seasoned (usually with a Chinese five spice blend or smoked, giving it a flavor similar to ham) which I typically buy from Asian groceries. This is particularly useful in stir-fries where you want sort of a meaty texture to complement vegetables or small amounts of meat to be used as flavoring. A third form, and less known to Westerners, is dried bean curd skin. In Japanese cuisine this is known as Yuba. In its most unprocessed form, it comes as dried “sheets” which in turn can then be reconstituted to use as wrappers or even cut up as “noodles”.

Want to enter the wonderful world of Tofu? Click on the “Read the rest of this entry” link below for more.

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