I am truly the Masta - GoFuckYourself.com

Amputate Your Head · 01-21-2010, 06:43 PM

...of the best chili water you ever had.

Rice wine vinegar
Hot Hawaiian red chilis
1 habanero, slivered, half seeded
a few small slivers of completely smashed ginger
half a clove of smashed garlic
kosher salt to taste
and a few of my own secret ingredients

steep for 2 weeks, pull out the red chilis, leave the habanero in.
the shit will rock you.

I also make some really killer fish dishes. (more on those at a later date)

t

xenigo · 01-21-2010, 06:46 PM

I picked up some Ahi Tuna last night at Costco... got any recommendations on what to do with it? I seared half of it last night in a pan, 45 seconds per side... it ended up alright, but not really as fresh as what I've had in Hawaii.

kckitty · 01-21-2010, 06:47 PM

why did you leave Hawaii for SF?

Amputate Your Head · 01-21-2010, 06:48 PM

Quote:

Originally Posted by xenigo

I picked up some Ahi Tuna last night at Costco... got any recommendations on what to do with it? I seared half of it last night in a pan, 45 seconds per side... it ended up alright, but not really as fresh as what I've had in Hawaii.

Well, I was never really into Ahi, and it sounds like you did everything right, but nothing is ever ultra fresh from Costco. In Hawaii you're getting the stuff the same day it was caught.

EdgeXXX · 01-21-2010, 06:49 PM

May have to try that as a marinade.

Amputate Your Head · 01-21-2010, 06:50 PM

Quote:

Originally Posted by kckitty

why did you leave Hawaii for SF?

$5 dollar (plus) gas, $9 dollar milk, $1500 per month electric bills, $600 per month water bills, etc.... you get the idea. There comes a point when even paradise isn't providing a good ROI.

Amputate Your Head · 01-21-2010, 06:51 PM

Quote:

Originally Posted by EdgeXXX

May have to try that as a marinade.

Sometimes I substitute it as a sauce on top of quiche. Usually I just throw some green tabasco on quiche.

xenigo · 01-21-2010, 06:52 PM

Quote:

Originally Posted by Amputate Your Head

$5 dollar (plus) gas, $9 dollar milk, $1500 per month electric bills, $600 per month water bills, etc.... you get the idea. There comes a point when even paradise isn't providing a good ROI.

What neighborhood are you in? Post some pics of the new pad

Spunky · 01-21-2010, 06:59 PM

Never heard of chili water before,does that burn when you eat it?

Amputate Your Head · 01-21-2010, 07:05 PM

Quote:

Originally Posted by xenigo

What neighborhood are you in? Post some pics of the new pad

Nothing personal, but I'd rather not. Posting personal photos never gave me a good result in the past.

But I will post a pic of the bacon / cheddar mini quiche we made last weekend.
I've been working hard on my food photography:
(all food in my pics are made 100% from scratch)

Amputate Your Head · 01-21-2010, 07:06 PM

Quote:

Originally Posted by Spunky

Never heard of chili water before,does that burn when you eat it?

Well, yes sort of. You don't really 'eat' water. But yes, it's spicy.

TurboAngel · 01-21-2010, 07:07 PM

Quote:

Originally Posted by Amputate Your Head

Nothing personal, but I'd rather not. Posting personal photos never gave me a good result in the past.

But I will post a pic of the bacon / cheddar mini quiche we made last weekend.
I've been working hard on my food photography:
(all food in my pics are made 100% from scratch)

Yummmmmmmmm.

Spunky · 01-21-2010, 07:08 PM

True but you place it over food,or do you just slam the shit back like a shot lol

MaDalton · 01-21-2010, 07:09 PM

forgive me my religious ignorance - but what is the difference between kosher and non kosher salt?

Amputate Your Head · 01-21-2010, 07:10 PM

Quote:

Originally Posted by Spunky

True but you place it over food,or do you just slam the shit back like a shot lol

Actually I do both, lol. Sometimes I just need a shot of something hot, and I have it in one of those metal sport bottles with the sippy top, (in the fridge), so I can pop that and just get a few quick shots of hotness.

xenigo · 01-21-2010, 07:10 PM

Quote:

Originally Posted by Amputate Your Head

Nothing personal, but I'd rather not. Posting personal photos never gave me a good result in the past.

I hear ya man... I don't even have my city listed for that same reason. I have a new appreciation for security after a weird event a while back. Only one webmaster knows where I live now, in addition to a few close friends.

Amputate Your Head · 01-21-2010, 07:10 PM

Quote:

Originally Posted by MaDalton

forgive me my religious ignorance - but what is the difference between kosher and non kosher salt?

I think kosher is watched over by a rabbi or something. All I know is it tastes waaaaay better than something like, Morton's table salt.

CaptainHowdy · 01-21-2010, 07:13 PM

That just made my butt itch...

ShellyCrash · 01-21-2010, 07:13 PM

I made kaddo bourani last night-

subbed ground beef w/ morningstar tofu crumbles and used butternut squash in place of pumpkin since it's a little out of season now.

Maybe not the most photogenic meal in the world, but it was delish.

Amputate Your Head · 01-21-2010, 07:18 PM

Quote:

Originally Posted by ShellyCrash

I made kaddo bourani last night-

subbed ground beef w/ morningstar tofu crumbles and used butternut squash in place of pumpkin since it's a little out of season now.

Maybe not the most photogenic meal in the world, but it was delish.

We make a lot of stuff like that actually, lol. Stuff that tastes awesome but looks not so good in a pic. I'm working on doing 'staged' dishes now so we prep one for pics, and then eat the rest.

MaDalton · 01-21-2010, 07:20 PM

Quote:

Originally Posted by Amputate Your Head

I think kosher is watched over by a rabbi or something. All I know is it tastes waaaaay better than something like, Morton's table salt.

hmmm, ok...

i know over here they go crazy for this:

no gourmet kitchen nowadays that does not use fleur de sel instead of ordinary salt

Amputate Your Head · 01-21-2010, 07:21 PM

Quote:

Originally Posted by MaDalton

hmmm, ok...

i know over here they go crazy for this:

no gourmet kitchen nowadays that does not use fleur de sel instead of ordinary salt

That looks more like Mediterranean Sea Salt. It's more chunky & thick. Kosher salt is sort of in between that and regular table salt.

xenigo · 01-21-2010, 07:22 PM

Quote:

Originally Posted by Amputate Your Head

We make a lot of stuff like that actually, lol. Stuff that tastes awesome but looks not so good in a pic. I'm working on doing 'staged' dishes now so we prep one for pics, and then eat the rest.

I thought you were kidding when you said you were working hard on your food photography. I've been approached by a few local restaurants when I was networking with the chamber of commerce... but I never really wanted to go down that road. Didn't get the feeling they were too serious about paying real photographer rates, either.

What kind of market is there for food photography?

Amputate Your Head · 01-21-2010, 07:26 PM

Quote:

Originally Posted by xenigo

I thought you were kidding when you said you were working hard on your food photography. I've been approached by a few local restaurants when I was networking with the chamber of commerce... but I never really wanted to go down that road. Didn't get the feeling they were too serious about paying real photographer rates, either.

What kind of market is there for food photography?

There's no money in food photography. LOL
(couldn't help it)

Actually, there are whole shows dedicated to it on the Food Network channel now. Food photography is everywhere. Every pic of food you see, in the stores, on tv, at the restaurants, etc is prepped just for pics, staged and shot by a pro somewhere.

I'm not claiming to be anywhere near that level.... it's just something I like to do. But maybe someday.... who knows. It's just a hobby I have.

xenigo · 01-21-2010, 07:29 PM

Quote:

Originally Posted by Amputate Your Head

There's no money in food photography. LOL
(couldn't help it)

Actually, there are whole shows dedicated to it on the Food Network channel now. Food photography is everywhere. Every pic of food you see, in the stores, on tv, at the restaurants, etc is prepped just for pics, staged and shot by a pro somewhere.

I'm not claiming to be anywhere near that level.... it's just something I like to do. But maybe someday.... who knows. It's just a hobby I have.

Well, clearly it's big. I just don't know anyone that actually does it. I'm curious about the market & rates, though. I guess I'd just need to do a portfolio and shop it around. Hmmmm...

Amputate Your Head · 01-21-2010, 07:31 PM

Quote:

Originally Posted by xenigo

Well, clearly it's big. I just don't know anyone that actually does it. I'm curious about the market & rates, though. I guess I'd just need to do a portfolio and shop it around. Hmmmm...

It's one of those teamwork things.... as a photographer, you need to work in conjunction with a Food Designer Chef. Without the food designer, they are just regular pics of food. The chefs do all the heavy lifting.

MaDalton · 01-21-2010, 07:31 PM

Quote:

Originally Posted by xenigo

I thought you were kidding when you said you were working hard on your food photography. I've been approached by a few local restaurants when I was networking with the chamber of commerce... but I never really wanted to go down that road. Didn't get the feeling they were too serious about paying real photographer rates, either.

What kind of market is there for food photography?

what i can add:

it is paid very good when done professionally - but it's a science. you have to fake a lot and there's even people who call themselves "food stylists"

http://digital-photography-school.co...iques-and-tips

a food stylist

http://www.tamihardeman.com/

SureFire · 01-21-2010, 07:42 PM

Quote:

Originally Posted by Amputate Your Head

It's one of those teamwork things.... as a photographer, you need to work in conjunction with a Food Designer Chef. Without the food designer, they are just regular pics of food. The chefs do all the heavy lifting.

Plus the photogragher needs to use the right equipment...a view camera with tilt and shift

Amputate Your Head · 01-21-2010, 07:58 PM

Quote:

Originally Posted by SureFire

Plus the photogragher needs to use the right equipment...a view camera with tilt and shift

Yeah, I wish camera gear wasn't so expensive. I've been experimenting with a macro lens lately, and I like those, but I have so much more stuff on my wish list.

xenigo · 01-21-2010, 08:01 PM

Quote:

Originally Posted by SureFire

Plus the photogragher needs to use the right equipment...a view camera with tilt and shift

Would a regular SLR and a tilt shift work?

Amputate Your Head · 01-21-2010, 08:04 PM

Quote:

Originally Posted by xenigo

Would a regular SLR and a tilt shift work?

I'm using a Canon DSLR, and the few goodies I've been able to afford.
My philosophy is, what I can't do with the camera alone, I absolutely can do in Photoshop & Illustrator. Although, I would prefer to have perfect shots right in the camera.

weekly · 01-21-2010, 08:11 PM

Quote:

Originally Posted by Amputate Your Head

Yeah, I wish camera gear wasn't so expensive. I've been experimenting with a macro lens lately, and I like those, but I have so much more stuff on my wish list.

The secret of great food photography is the food stylists. The lighting and shooting are a piece of piss. That is why those people make a lot of money. Shooting Mickeydees french fries with a little backlight takes little talent. Making them stand up and sparkle does. You are pissing up a rope if you try to shoot real food and make it look like a magazine.

weekly · 01-21-2010, 08:12 PM

Quote:

Originally Posted by Amputate Your Head

...of the best chili water you ever had.

Rice wine vinegar
Hot Hawaiian red chilis
1 habanero, slivered, half seeded
a few small slivers of completely smashed ginger
half a clove of smashed garlic
kosher salt to taste
and a few of my own secret ingredients

steep for 2 weeks, pull out the red chilis, leave the habanero in.
the shit will rock you.

I also make some really killer fish dishes. (more on those at a later date)

t

That sounds fantastic. I can think of a ton of ways to use that. Fresh oysters comes to mind.

Amputate Your Head · 01-21-2010, 08:22 PM

Quote:

Originally Posted by weekly

The secret of great food photography is the food stylists. The lighting and shooting are a piece of piss. That is why those people make a lot of money. Shooting Mickeydees french fries with a little backlight takes little talent. Making them stand up and sparkle does. You are pissing up a rope if you try to shoot real food and make it look like a magazine.

Exactly. After watching shows about the food designers, I'm convinced that's the only way. It's not real food. Well, it is, but it's 'designed' for a photo.

SureFire · 01-21-2010, 08:23 PM

Quote:

Originally Posted by Amputate Your Head

Yeah, I wish camera gear wasn't so expensive. I've been experimenting with a macro lens lately, and I like those, but I have so much more stuff on my wish list.

I hear you, I love cooking and taking pictures also. I have no luck using my macro so I do table spreads

Saving up pennies to go back to flim or hoping I win the lotto

weekly · 01-21-2010, 08:27 PM

Quote:

Originally Posted by Amputate Your Head

Exactly. After watching shows about the food designers, I'm convinced that's the only way. It's not real food. Well, it is, but it's 'designed' for a photo.

I have shot Mickeydees and Campbells Soup commercials. It is all about the styling. Don't waste your time unless you want to learn how to float a parsley sprig in a bowl of soup that is full of marbles or burn a steak with a soldering iron.

Deej · 01-21-2010, 08:28 PM

Sounds really good, i love making chili, need to do some again for the cold weather...

Amputate Your Head · 01-21-2010, 09:19 PM

Quote:

Originally Posted by weekly

I have shot Mickeydees and Campbells Soup commercials. It is all about the styling. Don't waste your time unless you want to learn how to float a parsley sprig in a bowl of soup that is full of marbles or burn a steak with a soldering iron.

I agree & disagree at the same time. I understand the necessity for staged food, but I don't think it has to be all or nothing.
This is a real pot of sauce, with thyme & bay leaves on top, that we cooked up a few months ago to go on something (can't remember what)....

Not staged at all..... and I think the photo came out great. (the sauce sure did!)
Anyway, this is just a hobby bro.... I'm not trying to make a living shooting food or anything.... I just love food and taking pictures.

fatfoo · 01-21-2010, 09:22 PM

Quote:

Originally Posted by Amputate Your Head

Nothing personal, but I'd rather not. Posting personal photos never gave me a good result in the past.

But I will post a pic of the bacon / cheddar mini quiche we made last weekend.
I've been working hard on my food photography:
(all food in my pics are made 100% from scratch)

This thing looks very good. Super nice.

Amputate Your Head · 01-21-2010, 09:30 PM

Quote:

Originally Posted by fatfoo

This thing looks very good. Super nice.

Thanks dude! Real men DO eat quiche!

StaceyJo · 01-22-2010, 12:13 AM

Those taste good. Yum!

weekly · 01-22-2010, 12:16 AM

Quote:

Originally Posted by Amputate Your Head

I agree & disagree at the same time. I understand the necessity for staged food, but I don't think it has to be all or nothing.
This is a real pot of sauce, with thyme & bay leaves on top, that we cooked up a few months ago to go on something (can't remember what)....

Not staged at all..... and I think the photo came out great. (the sauce sure did!)
Anyway, this is just a hobby bro.... I'm not trying to make a living shooting food or anything.... I just love food and taking pictures.

I love food and I cook....bbq.....but I never take pictures. I actually dont like taking pictures, but I have always made a very good living doing it. But its work. Cooking is fun.

quiet · 01-22-2010, 12:24 AM

Quote:

Originally Posted by Amputate Your Head

Thanks dude! Real men DO eat quiche!

haha, old school. my mom had the book (reference).

01-21-2010, 06:43 PM	#1
Amputate Your Head There can be only one Industry Role: Join Date: Aug 2001 Location: Somewhere else Posts: 39,075	I am truly the Masta ...of the best chili water you ever had. Rice wine vinegar Hot Hawaiian red chilis 1 habanero, slivered, half seeded a few small slivers of completely smashed ginger half a clove of smashed garlic kosher salt to taste and a few of my own secret ingredients steep for 2 weeks, pull out the red chilis, leave the habanero in. the shit will rock you. I also make some really killer fish dishes. (more on those at a later date) t

01-21-2010, 06:49 PM	#5
EdgeXXX Confirmed User Join Date: Nov 2005 Location: Secretely plotting a hostile takeover Posts: 5,816	May have to try that as a marinade. __________________ . . . . I have a sig

01-21-2010, 06:59 PM	#9
Spunky I need a beer Industry Role: Join Date: Jun 2002 Location: ♠ Toiletville ♠ Posts: 133,919	Never heard of chili water before,does that burn when you eat it? __________________ *Skype : Spunky GFY*

01-21-2010, 07:08 PM	#13
Spunky I need a beer Industry Role: Join Date: Jun 2002 Location: ♠ Toiletville ♠ Posts: 133,919	True but you place it over food,or do you just slam the shit back like a shot lol __________________ *Skype : Spunky GFY*

01-21-2010, 07:09 PM	#14
MaDalton I am Amazing Content! Industry Role: Join Date: Feb 2004 Posts: 39,826	forgive me my religious ignorance - but what is the difference between kosher and non kosher salt? __________________ AmazingContent.com - providing only the best content and service since 2003 Monetize your content on Veegaz.com - one of Germanies largest VOD sites Got German traffic? We convert it into money for you! Skype: madalton02826 - Email: oltecconsult [at] gmail [dot] com

01-21-2010, 06:46 PM	#2
xenigo Confirmed User Industry Role: Join Date: Jan 2001 Location: Oakland, CA Posts: 8,067	I picked up some Ahi Tuna last night at Costco... got any recommendations on what to do with it? I seared half of it last night in a pan, 45 seconds per side... it ended up alright, but not really as fresh as what I've had in Hawaii.

01-21-2010, 06:47 PM	#3
kckitty So Fucking Banned Join Date: Mar 2005 Posts: 96	why did you leave Hawaii for SF?

01-21-2010, 07:13 PM	#18
CaptainHowdy Too lazy to set a custom title Industry Role: Join Date: Dec 2004 Location: Happy in the dark. Posts: 93,006	That just made my butt itch... __________________ FLASH SALE INSANITY! deal with a 100% Trusted Seller Buy Traffic Spots on a High-Quality Network 1 Year or Lifetime — That’s Right, Until the Internet Explodes!

01-21-2010, 07:13 PM	#19
ShellyCrash Confirmed User Join Date: Jun 2004 Location: Tampa Bay, FL Posts: 6,708	I made kaddo bourani last night- subbed ground beef w/ morningstar tofu crumbles and used butternut squash in place of pumpkin since it's a little out of season now. Maybe not the most photogenic meal in the world, but it was delish. __________________ Start making money with the hottest hookup site! up to $55 PPS or up to 75% Revshare ICQ 196766477

01-21-2010, 08:28 PM	#37
Deej I make pixels work Industry Role: Join Date: Jun 2005 Location: I live here... Posts: 24,386	Sounds really good, i love making chili, need to do some again for the cold weather... __________________ Deej's Designs n' What Not Hit me up for Design, CSS & Photo Retouching Icq#30096880

01-22-2010, 12:13 AM	#41
StaceyJo Confirmed User Join Date: Mar 2008 Posts: 8,960	Those taste good. Yum! __________________ /_______ WebCashMaker ______\ \| _TeenageDecadence - Young Board Naked Teens. \| \| ____ NonNudeGirls - Female Puberty Photos. ____ \| \| _ HerSelfPics - The ORIGINAL exGF SelfPic site. __ \| \.______ xPosing - Wife Photosharing site. _______./