Archived posting to the Leica Users Group, 2003/11/29
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Mark, You do what all good food photographers do, thin it out until the color records as you see it. Maybe use a little Karo to keep the consistency the same. This is the same principle used to photograph wine or Coke. Don dorysrus@mindspring.com - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of Mark Rabiner Sent: Saturday, November 29, 2003 12:14 AM To: leica-users@mejac.palo-alto.ca.us Subject: [Leica] Thanksgiving Digital Cranberry Conundrum I mixed one part Cranberries one part dark Turbango sugar to two parts H20 boiled it down and it chilled overnight to the consistency of the canned stuff. But quite a bit darker because of this yuppie sugar which is a whole different taste experience from white or even off white sugar. Oh buy the way Oh was it good. Almost saved my overcooked Turkey. How do you make more gravy from canned stock? But makes for some darn dark red cranberry sauce. Which I've been trying to photography I've used different lighting and getting instant feedback from my digital camera. I'm not sure I'm pulling it off. Is there a film that's good for very very dark red/voilets? Indigos??? well whatever Dark Cranberry is. I've got a feeling it's going to be a slide film. Food photographers anybody. How 'd I Light cranberry sauce so you can tell what it is? and how good it tastes? maybe i need Leica optics! :) Mark Rabiner Portland, Oregon USA http://www.rabinergroup.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html