Share: "What's for dinner?"

Discussion in 'Adapted Lenses' started by Stephen Geis, Dec 30, 2010.

  1. Stephen Geis

    Stephen Geis Mu-43 Top Veteran

    538
    May 13, 2010
    Charlotte, NC
    Food shot with legacy lenses ...

    Shot with a 35mm f3.5 Summaron wide open.

    <table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/WImTWHvIFk0E77aiPiqLPA?feat=embedwebsite">[​IMG]
     
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  2. Boyzo

    Boyzo Mu-43 Top Veteran

    784
    Mar 3, 2010
    I like the 20mm Pancake ... my "Food" lens :biggrin:

    [​IMG]
     
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  3. Stephen Geis

    Stephen Geis Mu-43 Top Veteran

    538
    May 13, 2010
    Charlotte, NC
    Looks like a hearty meal!

    Here's a "German Pancake" I shot with my 20mm pancake ...

    <table style="width:auto;"><tr><td><a href="http://picasaweb.google.com/lh/photo/7L6nl8CTBTDDi5QGtl8WVg?feat=embedwebsite">http://lh4.ggpht.com/_8rsKLcUXdBs/TR0XgVwV1mI/AAAAAAAADB8/tJv8e3s-9wQ/s640/P1140525.JPG" height="428" width="640" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right">From <a href="http://picasaweb.google.com/StephenAGeis/December?feat=embedwebsite">December</a></td></tr></table>

    Who else cares to contribute?
     
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  4. e.besana

    e.besana Mu-43 Regular

    59
    Apr 16, 2010
    Tarrytown, NY
    Carbonara, made with a 20mm Pan!

    LR-7282851.
     
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  5. john1027

    john1027 Mu-43 Veteran

    305
    Mar 5, 2010
    Alexandria, VA USA
    Dinner last week at a friend's house.

    GF1 & 20mm
    [​IMG]
     
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  6. Grant

    Grant Mu-43 Veteran


    Thanks to a recipe supplied by E.B. I made this wonderful Carbonara for three. It tasted absolutely wonderful and I will make it again and again. I religiously followed the recipe with the exception a bit more garlic as I really like garlic. Oh! … my pan was bigger than 20 mm by a long shot.
     
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  7. Stephen Geis

    Stephen Geis Mu-43 Top Veteran

    538
    May 13, 2010
    Charlotte, NC
    Grant - great signature! So is a photographer's equivilent of cheap turpentine, cheap legacy lenses ...?!?
     
  8. Grant

    Grant Mu-43 Veteran


    I don't have any legacy lenses so I am not sure :smile:
     
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  9. Chokethefirst

    Chokethefirst New to Mu-43

    8
    Dec 17, 2010
    Bacon Egg Cheese on a Malasada

    Served all day at Tex's Drive in

    [​IMG]

    Choke
     
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  10. Luke

    Luke Mu-43 Hall of Famer

    Jul 30, 2010
    Milwaukee, WI
    Luke
    Home-made lasagna....you click through to my flickr stream to see some "making of" shots. One of the best parts is lots of leftovers.
    <a href="http://www.flickr.com/photos/lukinosity/5327149156/" title="The lasagna's done. by Lukinosity, on Flickr">"640" height="396" alt="The lasagna's done." /></a>
     
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  11. Grant

    Grant Mu-43 Veteran

    While I know where your flickr is others may not and it is a good stream so maybe a link to it would help?
     
  12. Ray Sachs

    Ray Sachs Super Moderator

    Apr 17, 2010
    Near Philadephila
    You can just click on the photo and it'll take you there. Here's another wider view of a lasagna dinner my wife cooked last week, just about ready to eat...

    Also with the 20 - my favorite food lens.

    -Ray

    <a href="http://www.flickr.com/photos/20889767@N05/5327206459/" title="Sarah - JB visit by ramboorider1, on Flickr">"543" height="800" alt="Sarah - JB visit" /></a>

    <a href="http://www.flickr.com/photos/20889767@N05/5327811440/" title="Sarah &amp; JB visit (2) by ramboorider1, on Flickr">"543" height="800" alt="Sarah &amp; JB visit (2)" /></a>
     
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  13. Grant

    Grant Mu-43 Veteran


    Oh I am such a dolt!
     
  14. daryl70

    daryl70 Mu-43 Rookie

    11
    Jul 6, 2010
    We call it LECHON (65-70 lbs.) for $220 good for 60-80 people...:thumbup:



    PB132149.JPG

    20mm pany.
     
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  15. russell

    russell Mu-43 Regular

    98
    Dec 28, 2010
    Victoria, Australia
    Yum yum. Out of interest, what part of the world are you from and how is it cooked? Spit roast? (rotating shaft through length of body with a bed of coals underneath?) We do a similar thing here but usually the head and skin is removed first or even the whole animal is boned out, because people like to live in denial of the origin of their meat.
     
  16. daimos

    daimos Mu-43 Veteran

    288
    Jun 23, 2010
    Ottawa,Ontario,Canada
    richard
    From wikipedia :
    "Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. The word lechón originated from the Spanish term leche (milk); thus lechón refers to a suckling pig that is roasted. Lechón is a popular cuisine in the Philippines, Cuba, Puerto Rico, the Dominican Republic, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Nowadays in most of Latin America, the original use of a suckling pig has given way to a medium-sized adult pig."
    Lechon - Wikipedia, the free encyclopedia

    the 'insides' are removed and it usually roasts for 4-6 hours.
    it`s yummy.
     
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  17. Stephen Geis

    Stephen Geis Mu-43 Top Veteran

    538
    May 13, 2010
    Charlotte, NC
    We call that "Barbeque" or more colloquilly "Bar-B-Q" or "BBQ" here in North Carolina ...