hot sauce and lens character

FrankS

FrankS

Registered User
Local time
10:45 PM
Joined
Aug 23, 2004
Messages
19,343
Location
Canada, eh.
View My Gallery
I love hot and spicy foods. I have several different types of hot sauces in my frig and hot powders above my stove. There is also Japanese wasabi (green horse radish) that has a totally different (more nasal than oral) hotness. I have a standard joke: food is like sex; it's not really good unless it makes you sweat.

Where is this going?

There was a great thread on pnet today about the influence of lens character (fingerprint) on the final outcome of the image on a print. It is very subtle, and some folks can't see it. This fellow Ray on pnet (not either of our Rays) challenged anyone to demonstate the differences. Not many people shoot the same scene with different lenses so no one could really demonstrate the character of different lenses, even if the differences could be seen at 72dpi on a 15inch computer monitor.

Anyway, I was thinking how I like certain hot sauces for certain foods and not others, and made this connection to lenses.

I'm sick, right?
 
You're not sick; hot sauce and spices keep you healthy.

However, you DO have enough 50s to clearly demonstrate the differences in lens signatures, right? Get to work, Frank!

OK, I'm getting an idea for the next T.O. area RFF meet. In Uxbridge with 50s blazing, and Frank cookin' up some blazing food!

Earl
 
FrankS said:
Anyway, I was thinking how I like certain hot sauces for certain foods and not others, and made this connection to lenses.

I'm sick, right?
Click to expand...

No, I think you're hungry 😀

Interesting how you make a similar connection; I have noted more than a few times that the whole "debate" about the fingerprint of lenses, and the ever-lasting, double-your-pleasure "glow" ones, that it's like convincing somebody with shot tastebuds that not everything tastes like chicken. Or taking it a few steps further, and venture to say that maybe, just maybe, "Country music" really died as a genre in the 70s and what they market nowadays is just...ok...I won't go there; the lovers of current country music will fight you to the death that there are differences. I say that the classics from the 30s through early 70s ... and a death match would be underway.

Same thing on PNet. They stick to their guns; and believe me, some people have a very irrational need to prove there is no need to compensate for theirs (and ironically, do).

So...not all tastes like chicken. And not all spicy food is "just spicy". There's Thai spicy; there's Mexican spicy (and I mean real Mexican, not the crap they serve at chain restaurants here in the U.S.); there's Ethiopian spicy, Korean spicy, southeastern Indian spicy vs. northern Indian spicy. It's such a joy to know and enjoy their differences.
 
Last edited:
canon

canon

Hello:

I did a casual comparison of ltm lenses on my 111b, leitz and canon, using Superia 100 at f16. Canon 35mm and 50mm, both f2.8 throunced the elmars and summar with more "pop". I do not know if pop=spice. But spicy can't be wrong.

yours
Frank
 
Last edited:
Trius, you are right, I am ready to do some comparos. All I need is some time (Christmas holidays are coming) and an enlarger head to print the results.

easy recipie for a tasty hot sauce:
barbeque sauce
garlic
red chilli peppers
jar of apricot jam
 
Yes, you are a little sick Frank! I have a similar problem, ever since moving to the southwest I need at least one serving of chilis per day. I went to the Hatch Chili Festival this year, I shot three rolls of film and brought back 35lbs of some of the world's finest green chilis - just hot enough to bring beads of sweat to your forehead. Much of my life involves food and photography although rarely at the same time.

My lenses are finger-lickin' good.
 
I like the first picture with the "Summarit Swirlies", ie astigmatism when used close-up and wide-open. The second shot is with a Nikkor 5cm F1.4 wide-open and close-up. It does not make the world revolve around my daughter.
 
Read that article, I guess that question/augrement had been around since the beginning of time, but that guy got annoy and posted this thinking on the forum.

> don't forget chinese spicy! mmm...mapo tofu.

That's just the tip of a major iceburg, mate! People from difference provinces have different food culture and different way to spicy food...

I am still trying to get used to my girlfriend's...

LOL
 
FrankS said:
There is also Japanese wasabi (green horse radish) that has a totally different (more nasal than oral) hotness.
Click to expand...


Yeah; it's great. It really has a good flavor. I've eaten it straight more than once. There are wasabi chips that I really like, too. * I'll send ya a bag if you want.






*No photographic paraphernalia whatsoever included in this offer!
 
A very interesting topic, I don't really know anything about different lens characteristics, but I know how to make very spicy sauce. You just make "ordinary" sambal ulek but with habanero peppers, this is a fantastic sauce if used in small quantities 🙂
 
We have like 6 different Chinese hot sauces, each one with a very different character. Then there's all the different _other_ sauces we have 🙂.
For some, hot is hot, but for others, there's a world of difference.
 
Pherdinand said:
actually, hot sauce and spices are not too healthy.
But who cares - they make the life so much better!😀
Frank, i completely understand what you mean - if not much from the lenses, but the spices point of view.
Click to expand...

they have found that hot peppers can help you control your blood pressure
 
FrankS said:
I I have a standard joke: food is like sex; it's not really good unless it makes you sweat.

Ahh, does that mean you eat Wasabi before you...... ?? Or is it another kinda Wasabi application ??? Uhhh , sorry, too intimate, forget it !!! Maybe I mixed something totally up here😀 😀

I'm sick, right?
Click to expand...
To answer this question i haven't enuff info about your Wasabi (ab) use !!
😀 😀 😀 :angel:

Take care !!!

bertram
 
Somewhat Off Topic:

A friend of mine with great culinary learning found an unusual sale of very fresh habaneros, as well as several discount tins of anchovies. The resulting experiment is yum yum good.


Soak anchovies in milk for one to two days. Remove anchovies, drink milk at your own, depraved risk.

With gloved hands (very important) remove stems and seeds from habaneros-don't slice the habaneros in the process; discard seeds as they are the spawn of Satan, and have little flavor

Make a rough paste out of previously soaked anchovies and some capers;

fill peppers with this paste, and drop into a wide mouth jar of olive oil (extra virgin preferablly) and let sit for a minimum of 3 days.

Eat stuffed peppers by the handful, possibly with a chilled Thai iced tea, use resulting oil to cook with or make salads.

Other potential possibilities include placing a thin strip of sauteed asparagus in the middle of the stuffed habanero; or a small leaf of rosemary, basil or sage; or even placing a sprig of rosemary in the oil as it all brines.
 
You must log in or register to reply here.
Back
Top Bottom