My goal this year is to master the tart, and I've started my apprenticeship
tonight. You can see my technique on the crust part needs to be
improved--smoother around the rim, but I'm pretty darn excited about my first
go-round here. Lemon cream with fresh fruit--it was yummy, but a bit
disapp
Har! Thanks!. cheers, Christine
On Dec 28, 2011, at 10:30 PM, Larry Colen wrote:
>
>
> On 12/28/2011 8:29 PM, Christine Aguila wrote:
>> My goal this year is to master the tart,
>
> What a coincidence!
>
> > and I've started my apprenticeship tonight. You can see my technique on
> > the
> On 29 December 2011 12:29, Christine Aguila wrote:
>> My goal this year is to master the tart, and I've started my apprenticeship
>> tonight.
Sounds like SOMEBODY needs a Tart Master!
http://www.pastrychef.com/TART-MASTER_p_1533.html
: )
Darren Addy
Kearney, Nebraska
--
PDML Pentax-Discuss
They tasted really great; the lemon cream was wonderfully tart and the crust
very good, but as they say, when it comes to a good tart, presentation is
everything! So I have to work on that! :-) cheers, Christine
On Dec 28, 2011, at 10:37 PM, David Savage wrote:
> Damnit Christine sometimes
I don't know why I expected Larry's kind of tart...
On 12/28/2011 11:29 PM, Christine Aguila wrote:
My goal this year is to master the tart, and I've started my apprenticeship
tonight. You can see my technique on the crust part needs to be
improved--smoother around the rim, but I'm pretty dar
On 12/28/2011 8:45 PM, Christine Aguila wrote:
They tasted really great; the lemon cream was wonderfully tart and the crust
very good, but as they say, when it comes to a good tart, presentation is
everything! So I have to work on that! :-) cheers, Christine
I'll say, they definitely la
No go there! I'm using flan rings and making the dough from scratch and
forming by hand. I'm striving for art and craft here, Darren! :-) Cheers,
Christine
On Dec 28, 2011, at 10:42 PM, Darren Addy wrote:
>> On 29 December 2011 12:29, Christine Aguila wrote:
>>> My goal this year is to m
Damnit Christine sometimes make it too easy.
Just like a good tart.
:-)
Dave
(PS, the look good to me. But as they say, the proof of the pudding...)
On 29 December 2011 12:29, Christine Aguila wrote:
> My goal this year is to master the tart, and I've started my apprenticeship
> tonight. Yo
On 12/28/2011 8:29 PM, Christine Aguila wrote:
My goal this year is to master the tart,
What a coincidence!
> and I've started my apprenticeship tonight. You can see my technique
on the crust part needs to be improved--smoother around the rim, but I'm
pretty darn excited about my first go
ere who used to work in a Michelin-starred
restaurant and he makes fantastic mixed fruit tarts. Here's what he does to
make them really tempting:
<http://www.rhodesbakery.co.uk/Images/fruittart.jpg>
<http://www.rhodesbakery.co.uk/>
B
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ht
On 28/12/11, Christine Aguila, discombobulated, unleashed:
>My goal this year is to master the tart, and I've started my
>apprenticeship tonight. You can see my technique on the crust part
>needs to be improved--smoother around the rim, but I'm pretty darn
>excited about my first go-round here.
On 12/29/2011 11:36, Christine Aguila wrote:
A big Happy New Year to you too, Ann!
Have you every been to The City Bakery?
Maury Rubin owns and runs it, and it's his cookbook on tarts that I'm
using.
Here's the link http://www.thecitybakery.com/ Cheers, Christine
HA
On Thu, Dec 29, 2011 at 10:48 AM, Christine Aguila
wrote:
> I do want to photograph each tart to keep a record.
Mark!
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Well, I'll have to improve both my tart and food photography skills quite a bit
before sending any off. Cheers, Christine
On Dec 29, 2011, at 7:26 AM, Collin Brendemuehl wrote:
> That is the type of image that then stock agencies seek.
> And table-top shots like that also provide a good place
The photo is fine. I think you need a bit more DoF if you want the
back row sharp, but the front row looks fine. As for the tarts, I'm
no one to judge but I think I would prefer the "less" fruit versions.
On Thu, Dec 29, 2011 at 4:59 AM, Cotty wrote:
> On 28/12/11
On Dec 29, 2011, at 8:15 AM, Bruce Walker wrote:
> They look delish, Christine!
>
> Can't speak to the sharpness (can't really tell at that image size),
> but they are underexposed. The wax paper should look white rather than
> grey.
>
> To guarantee the best sharpness I'd setup on a tripod and
On 2011-12-29 13:34, Cotty wrote:
On 29/12/11, Christine Aguila, discombobulated, unleashed:
I do want to photograph each tart to keep a record.
I've been doing this for years.
Pictures, or it didn't happen. :-)
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DougF (KG4LMZ)
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http:
On Dec 29, 2011, at 7:50 AM, Christine Aguila wrote:
>
> On Dec 29, 2011, at 8:15 AM, Bruce Walker wrote:
>
>> They look delish, Christine!
>>
>> Can't speak to the sharpness (can't really tell at that image size),
>> but they are underexposed. The wax paper should look white rather than
>> gr
>
>
> > I do want to photograph each tart to keep a record.
>
> I've been doing this for years.
>
that's how Knacker of the Yard will finally convict.
B
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On 30 December 2011 00:17, Ann Sanfedele wrote:
> Lots more appealing than Savage's to my eye :-)
My tarts are edible too...
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Oh the pain and agony to be endured in your household this year as you
endlessly prepare, bake, and sample batch after batch. Good luck with it, and
hang in there!
Some thoughts on the photography aspect of the project. (You do intend to
maintain a photo record don't you?) 1. I've noticed a boo
Lots more appealing than Savage's to my eye :-)
Food photography is tough - these look fine to me (seriously)
I just am looking at my mail for the first time this morning and saw
the long list of subject lines with "tart" - was sure it started with
one of the guy's photos of some chippy lol
HAp
Maybe I'll make some when I come over. cheers, Christine
On Dec 29, 2011, at 3:59 AM, Cotty wrote:
> On 28/12/11, Christine Aguila, discombobulated, unleashed:
>
>> My goal this year is to master the tart, and I've started my
>> apprenticeship tonight. You can see my technique on the crust pa
wickedness" of any
kind!
:-)--though I take your health point. I'll have to pace myself on the
tarts to be sure!
Cheers, Christine
On Dec 29, 2011, at 10:56 AM, Ann Sanfedele wrote:
On 12/29/2011 11:36, Christine Aguila wrote:
A big Happy New Year to you too, Ann!
Hav
That is the type of image that then stock agencies seek.
And table-top shots like that also provide a good place for
practice if you have a tilt lens for altering the focal plane.
Sincerely,
Collin Brendemuehl
"He is no fool who gives what he cannot keep to gain what he cannot lose"
-- Jim Ell
in baking: They
work really well and taste great! Finding the right substitute for any given
recipe can be hit-or-miss and often requires lots of experimentation but good
results can be had.
Not that vegan tarts are at the top of your list, but hey, you may have vegan
friends you'll want
On 29/12/11, Christine Aguila, discombobulated, unleashed:
> I do want to photograph each tart to keep a record.
I've been doing this for years.
--
Cheers,
Cotty
___/\__
|| (O) | People, Places, Pastiche
-- http://www.cottysnaps.com
_
--
They look delish, Christine!
Can't speak to the sharpness (can't really tell at that image size),
but they are underexposed. The wax paper should look white rather than
grey.
To guarantee the best sharpness I'd setup on a tripod and take about
5-6 shots at different focus-points, ranging from foc
OK, Christine - here's your 2012 Fruit Tart Challenge:
1. Go to The City Bakery and sample the tarts to find out what the tartistes
of Greenwich New York like.
2. I will take you to Rhodes bakery so you can sample the tarts and find out
what the tartistes of Greenwich London like.
3. You
Hi Bob: Thanks, but I take for my text the "Book of Tarts" by Maury Rubin, who
writes that putting glaze on a fruit tart is amatuerish and diminishes the
taste of the fruit and cream. We all have different masters :-). Rubin owns
and runs The City Bakery in New Y
Ann, there's no fun at all in chucking "elaborate 'sweet' wickedness" of any
kind! :-)--though I take your health point. I'll have to pace myself on the
tarts to be sure! Cheers, Christine
On Dec 29, 2011, at 10:56 AM, Ann Sanfedele wrote:
>
>
>
A big Happy New Year to you too, Ann! Have you every been to The City Bakery?
Maury Rubin owns and runs it, and it's his cookbook on tarts that I'm using.
Here's the link http://www.thecitybakery.com/ Cheers, Christine
On Dec 29, 2011, at 10:17 AM, Ann Sanfedele wrot
Thanks, Stan! I do want to photograph each tart to keep a record. I can even
import a photo to my digital recipe card in my Menu Planner app on my iPad,
which I'll do. Thanks for the tip about the book; It's so hard to take good
photos of food in my kitchen--I'm going to have to figure out s
Yep, I needed to get the tripod out, but was too lazy. Thanks! Cheers,
Christine
On Dec 29, 2011, at 6:24 AM, Steven Desjardins wrote:
> The photo is fine. I think you need a bit more DoF if you want the
> back row sharp, but the front row looks fine. As for the tarts, I'm
> OK, Christine - here's your 2012 Fruit Tart Challenge:
>
> 1. Go to The City Bakery and sample the tarts to find out what the tartistes
> of Greenwich New York like.
>
> 2. I will take you to Rhodes bakery so you can sample the tarts and find out
> what the tartistes of Gre
There's a total of 24 tablespoons of butter in these tarts, Frank. 12 for the
crust and 12 for the cream. I gasped when I read the recipe the 1st time.
Good point about the vegan friends, though. I'll have to consider that.
Cheers, Christine
On Dec 29, 2011, at 8:39 AM, k
My main nit with the image is it appears a touch dark, and the lighting is
uneven, getting darker as you look from L to R.
But the Tarts look good enough to eat. ;+]
Kenneth Waller
http://www.pentaxphotogallery.com/kennethwaller
- Original Message -
From: "Steven Desja
; http://pdml.net/mailman/listinfo/pdml_pdml.net
> to UNSUBSCRIBE from the PDML, please visit the link directly above and follow
> the directions.
DSLRs from Pentax have a hard time looking tarts in the eye, when then averted,
rendering a portion of the image soft.
Joseph McAllister
pen
The color balance can be fixed, I'm sure. The lemon filling looks like mustard
on my screen.
On Dec 29, 2011, at 08:49 , Bob W wrote:
> OK, Christine - here's your 2012 Fruit Tart Challenge:
>
> 1. Go to The City Bakery and sample the tarts to find out what the tartistes
>
est. An 18"
softbox minimum, I'd say. A cheaper bet would be a shoot-through
umbrella or simply the diffuser from a 5-in-1 reflector combo with the
strobe fired through it.
Either way, arrange the light source above.
Something I'd try in this case is a 24" (or larger) silver
From: Larry Colen
On 12/28/2011 8:29 PM, Christine Aguila wrote:
My goal this year is to master the tart,
What a coincidence!
> and I've started my apprenticeship tonight. You can see my technique
on the crust part needs to be improved--smoother around the rim, but I'm
pretty darn excited a
r and spread an even light downward onto the tarts. The silver
surface would boost specular reflections off of the custard surface
and the fruit and get you nice sparkly points along with the bright
even light.
What about bounce off a white ceiling?
--
Larry Colen l...@red4est.com (from dos4est)
--
A lot of commercial "Food photography" doesn't use food - not anything
you'd actually be able to eat anyway.
From: Ann Sanfedele
Lots more appealing than Savage's to my eye
Food photography is tough - these look fine to me (seriously)
I just am looking at my mail for the first time this mor
flash angled upward from below
>> (off to one side of the table) so as to hit the middle of the
>> reflector and spread an even light downward onto the tarts. The silver
>> surface would boost specular reflections off of the custard surface
>> and the fruit and get you nice spar
As we say around here, "That's a wicked good-lookin' taht!"
With or without photos, that's a worthy project for 2012!
:)
-c
On Wed, Dec 28, 2011 at 11:29 PM, Christine Aguila
wrote:
>
> My goal this year is to master the tart, and I've started my apprenticeship
> tonight. You can see my tech
be a shoot-through
>> umbrella or simply the diffuser from a 5-in-1 reflector combo with the
>> strobe fired through it.
>>
>> Either way, arrange the light source above.
>>
>> Something I'd try in this case is a 24" (or larger) silver reflector
The light is total crap, Ken. But the tarts taste very good! :-) cheers,
Christine
On Dec 29, 2011, at 3:16 PM,
wrote:
> My main nit with the image is it appears a touch dark, and the lighting is
> uneven, getting darker as you look from L to R.
>
> But the Tarts look go
Thanks, Christine! cheers, Christine/Chicago
On Dec 29, 2011, at 5:30 PM, Christine Nielsen wrote:
> As we say around here, "That's a wicked good-lookin' taht!"
>
> With or without photos, that's a worthy project for 2012!
>
> :)
> -c
>
>
> On Wed, Dec 28, 2011 at 11:29 PM, Christine Aguil
t would be a shoot-through
>>> umbrella or simply the diffuser from a 5-in-1 reflector combo with the
>>> strobe fired through it.
>>>
>>> Either way, arrange the light source above.
>>>
>>> Something I'd try in this case is a 24"
quite the production!
cheers,
frank
--- Original Message ---
From: John Sessoms
Sent: December 29, 2011 12/29/11
To: pdml@pdml.net
Subject: Re: Tarts
A lot of commercial "Food photography" doesn't use food - not anything
you'd actually be able to eat anyway.
From: Ann Sanfed
am
> coming off it and droplets of grease forming on the side) for the
> photographer.
>
> It's quite the production!
>
> cheers,
> frank
>
> --- Original Message ---
>
> From: John Sessoms
> Sent: December 29, 2011 12/29/11
> To: pdml@pdml.net
&
On 29/12/11, Paul Stenquist, discombobulated, unleashed:
>It was all adulterated by a food stylist to look good.
Don't tell me - the dish was a broth.
--
Cheers,
Cotty
___/\__
|| (O) | People, Places, Pastiche
-- http://www.cottysnaps.com
___
On 30 December 2011 02:34, Cotty wrote:
> On 29/12/11, Christine Aguila, discombobulated, unleashed:
>
>> I do want to photograph each tart to keep a record.
>
> I've been doing this for years.
Cotty has a little black photo album.
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A steak and a crayfish:
http://stenquist.org/Paul/Dodge.htm
On Dec 30, 2011, at 6:03 AM, Cotty wrote:
> On 29/12/11, Paul Stenquist, discombobulated, unleashed:
>
>> It was all adulterated by a food stylist to look good.
>
> Don't tell me - the dish was a broth.
>
> --
>
>
> Cheers,
> C
On 30/12/11, Paul Stenquist, discombobulated, unleashed:
>A steak and a crayfish:
>http://stenquist.org/Paul/Dodge.htm
Nice one!
--
Cheers,
Cotty
___/\__
|| (O) | People, Places, Pastiche
-- http://www.cottysnaps.com
_
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PDML Pentax-Disc
Ditto!
On Fri, Dec 30, 2011 at 8:15 AM, Cotty wrote:
> On 30/12/11, Paul Stenquist, discombobulated, unleashed:
>
>>A steak and a crayfish:
>>http://stenquist.org/Paul/Dodge.htm
>
> Nice one!
>
> --
>
>
> Cheers,
> Cotty
>
>
> ___/\__
> || (O) | People, Places, Pastiche
> --
Can I come over and visit? -T
On Wed, Dec 28, 2011 at 8:29 PM, Christine Aguila wrote:
> My goal this year is to master the tart, and I've started my apprenticeship
> tonight. You can see my technique on the crust part needs to be
> improved--smoother around the rim, but I'm pretty darn excite
Any time! Cheers, Christine
On Dec 30, 2011, at 3:30 PM, Tim Bray wrote:
> Can I come over and visit? -T
>
> On Wed, Dec 28, 2011 at 8:29 PM, Christine Aguila
> wrote:
>> My goal this year is to master the tart, and I've started my apprenticeship
>> tonight. You can see my technique on th
That is a good one, Paul! cheers, Christine
On Dec 30, 2011, at 7:15 AM, Cotty wrote:
> On 30/12/11, Paul Stenquist, discombobulated, unleashed:
>
>> A steak and a crayfish:
>> http://stenquist.org/Paul/Dodge.htm
>
> Nice one!
>
> --
>
>
> Cheers,
> Cotty
>
>
> ___/\__
> || (O) |
on 2011-12-29 18:19 knarftheria...@gmail.com wrote
A lot of food photography does use real food.
in a past career i directed many beer shoots (and a handful of food shoots), so
i can vouch there are some ingestible substances whose appearance cannot be
simulated
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