Bill/SFNM wrote:

Mhays wrote:Bill, that's beautiful - I've been enjoying the vodka piecrust as well - what recipe do you use? Are you finding it easier to work with, as I am?

Thanks, Michele. It's probably the same one you are using - from Cook's Illustrated. It is the best crust recipe I have ever found - flakey, tender, flavorful, easy to work with, etc.

Bill/SFNM

I agree. I was skeptical at first, but the vodka pie crust has slowly been working its way into all of the baking that happens at Chez Z.

Bill/SFNM wrote:I was going for a bit of a high-key effect. On my monitor (a recently calibrated Eizo CG241W), I see little difference between your version and mine. What didn't you like about mine and what did you do to correct that? Thanks for the help.

Bill/SFNM

Speaking as a disinterested third party, but also as a professional image wrangler, I'd say that while mhill95149 adjusted the exposure on the pie crust to bring out a bit more of the texture, it also seemed to have dulled the color on the strawberry to the point that I don't see it as an improvement.

I darkened the whole image but then masked the strawberry to keep it the same.

I felt the crust did not have enough umph in the dark tones to show detail of the flakiness.

Don't make me fire up my Sony Artisan to check this on a calibrated CRT

stevez wrote:

Bill/SFNM wrote:I was going for a bit of a high-key effect. On my monitor (a recently calibrated Eizo CG241W), I see little difference between your version and mine. What didn't you like about mine and what did you do to correct that? Thanks for the help.

Bill/SFNM

Speaking as a disinterested third party, but also as a professional image wrangler, I'd say that while mhill95149 adjusted the exposure on the pie crust to bring out a bit more of the texture, it also seemed to have dulled the color on the strawberry to the point that I don't see it as an improvement.

I did not do anything to the strawberry itself but I did add a sRGB profile to the otherwise untagged image. If you are using a browser that "sees" color profiles it might make the two images look different....

Yeah, the strawberry and a little bit of the crust is largely the same (mel's mask included some of the crust near the strawberry, I think). In safari on a color calibrated dell IPS panel, the strawberry is redder/more saturated in mel's version, but in firefox they're identical. Don't know about pc browsers. What steve is seeing might just be because the darker background makes the strawberry stand out less, or he might be seeing the more saturated version I am.

These screenshots should show the difference between the strawberries without and with the color profile, respectively:

The side-by-sides that Ed posted look identical on my monitor which is running Safari which is supposed to be color-profile aware. I am exporting photos out of Lightroom with sRGB profile. I'm not sure what the solution to this is other than to place a warning like: "The poster of this photo probably thinks it looks better than you do."

Bill/SFNM

smoked garlic.




made a great salad dressing, and the next night a couple more heads came in handy for rubbing on the grilled corn on the cob.

Bill/SFNM wrote:The side-by-sides that Ed posted look identical on my monitor which is running Safari which is supposed to be color-profile aware. I am exporting photos out of Lightroom with sRGB profile. I'm not sure what the solution to this is other than to place a warning like: "The poster of this photo probably thinks it looks better than you do."

Bill/SFNM

Bill,

In a round about way, I was saying that your original photo looked best. Don't let them 2nd guess you. After all, besides being the chef, you're also the artist and creator of the photographic work.

Bill/SFNM wrote:The side-by-sides that Ed posted look identical on my monitor which is running Safari which is supposed to be color-profile aware. I am exporting photos out of Lightroom with sRGB profile. I'm not sure what the solution to this is other than to place a warning like: "The poster of this photo probably thinks it looks better than you do."

Bill/SFNM

I don't actually prefer either of them, but I think yours looks more natural (mostly because of the oversaturated strawberry). As for why you don't see a difference... I dunno I'm running safari 4, and the difference is pretty plain.

Both pictures make me hungry

Ah, the joys of colorblindness. I have no idea what's going on with the strawberry readjustments, but I can easily pick out camouflaged animals and read right through those hidden text boxes the rest of you need the red film viewer for. Just don't tell me my shirt is pink or purple or I get very self-conscious.

smoked garlic.

jimswside - spread that garlic on some nice crusty bread, add some goat cheese and a little olive oil and let me tell you the treat you'll have.

jimswside wrote:smoked garlic.




made a great salad dressing, and the next night a couple more heads came in handy for rubbing on the grilled corn on the cob.

Good idea Jim!

LikestoEatout wrote:

jimswside wrote:smoked garlic.




made a great salad dressing, and the next night a couple more heads came in handy for rubbing on the grilled corn on the cob.

Good idea Jim!

thanks,

I didnt feel like cranking the oven up Saturday, so I gave it a try.

10 Year-Old Shrimp Poaching Broth

I like the version you used on your blog way better than what
appeared here on LTH

Shrimp in a garlic sriracha sauce

Looks delicious! What is your recipe for the garlic sriracha sauce? I am a sucker for anything sriracha.

I poured some Olive oil over the brined (50 grams salt + 1000ml water, 30 min) shrimp
then some sriracha and and some granulated garlic tossed and grilled them on skewers.
peel and eat.... The more you lick your fingers the hotter the meal...

mhill95149 wrote:I poured some Olive oil over the brined (50 grams salt + 1000ml water, 30 min) shrimp
then some sriracha and and some granulated garlic tossed and grilled them on skewers.
peel and eat.... The more you lick your fingers the hotter the meal...

Thanks for the info!

mutant flat, wide asparagus:

blackened chicken over mesclun salad with a yogurt dressing
with grilled broccoli

Wild ferns from Green Acres Farm. Blanched.

Lamb shoulder broken down for kebobs (curry & yogurt marinade)

Head of Garlic prepped for roasting

Head of Garlic prepped for roasting with EVOO & butter

A few more from tonight...

Mhill, your garlic is beautiful.

Thanks! G W.

Costco baby!

Thai Duck Curry - Sweet, Salty, Spicy Heaven

grilled zucchini with sage, garlic & butter