Not to be outdone by Larry's Quarantine Cuisine ...
https://www.flickr.com/photos/jb_sessoms/49771342017
K20D, 18-55 (weather sealed) kit lens @ 18mm, ISO 200, f/5.6, 1/30 sec.
Aperture priority, +1 stop exposure compensation, flash (-1.3 stops)
JPEG developed in camera & resized using Irfanview. No Photoshop magic because
it is after all just a frying pan full of rice, peppers, shrimp, cod & squid.
Seafood Paella - on sale at Aldi's during my last shopping trip. $1.99 for a 16
oz bag, makes "about 3 servings".
I boiled about a half dozen "Key West Pink" shrimp from Costco and added to the
mix.
It's not "Le Cordon Bleu" cookery, but it was damn tasty and only took about a
half hour to cook from the time I started boiling the water for the extra shrimp
to the 2 - 3 minutes you're supposed to let it sit after you take it off the heat.
I added a couple of tablespoons olive oil to the pan & heat it for a minute on
low before dumping the contents of the bag in. The instructions say to add the
contents to a "warm skillet".
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I've also got a small (6") cast iron pan and a ring that's supposed to make a
perfectly round fried egg (like McDonald's Egg McMuffin).
I finally managed to make it work this morning. I've had it for years, but never
was able to get anything but a half scrambled egg, but the gas stove spreads the
heat evenly under the pan & the cook-top is level so the oil stays mostly in the
center (the pan's a little bit warped).
I got a round egg that hadn't leaked out from under the ring & didn't splatter
all over when I tried flipping the ring.
Don't have the Canadian Bacon, so I just used sliced ham (luncheon meat) &
toasted whole wheat sandwich bread in place of the English Muffin.
Didn't get a photo of it this time, but now that I know I can produce it without
scrambling the egg, I'll make one next time.
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I also ordered that Blue Highways book from Barnes & Nobel.
--
Science - Questions we may never find answers for.
Religion - Answers we must never question.
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