Ko.Fe.
Lenses 35/21 Gears 46/20
Warning, some butchery here.
Pork, I could eat almost everything if it is cooked well. Ukrainian salo, French chucrute, German Eisbein, Russian style shashlik. All are good on Friday like this.
One thing I noticed on the internet related to photography and pork. And I want to find the answer.
Countries like Japan and nearby photography often now shows photos about pork blood and raw pork meet. Chopped carcasses, inner parts out, heads.
What is so cool about it? Something urban folks never seen before due to lack of cooking skills replaced by frozen and cooked food and takeouts? Or is this the secret motion of vegetarians?
Pork, I could eat almost everything if it is cooked well. Ukrainian salo, French chucrute, German Eisbein, Russian style shashlik. All are good on Friday like this.
One thing I noticed on the internet related to photography and pork. And I want to find the answer.
Countries like Japan and nearby photography often now shows photos about pork blood and raw pork meet. Chopped carcasses, inner parts out, heads.
What is so cool about it? Something urban folks never seen before due to lack of cooking skills replaced by frozen and cooked food and takeouts? Or is this the secret motion of vegetarians?