Archive 26. February 2011

Hundreds of Tourist Photos Weaved into One (18 total) - My Modern Metropolis. Many tourists photograph the same subjects from the same angles - and here someone has layered many of these images on top of each other and produced composite images. Gives the images a wonderful painterly impression.

Fairytales

Ein alter, verrottender Baumstamm steht im Wasser in einem Wald Ein großer, mit Moos bewachsener Baumstamm liegt im Wasser Ein Baumstamm liegt in einem dichten Waldstück, teilweise zerbrochen. SONY DSC SONY DSC SONY DSC

Sometimes the differences between what we see, what the camera captures, and what we imagine are too fundamentally different. Digital enables the adjustment of the appearance to the imagination - because photography is not always just a simple representation of what the chip sees. Images taken with the Sony NEX-3 and the Leica Elmar 50/2.8. Edited with Lightroom.

Cooking with rfc1437 - Mediterranean Pork Medallions

RFC1437 on the Road. If you've been wondering about the constant food photos in the sidebar lately - these are often things I've cooked myself. Since I can't really cook, it's quite a sensation for me when it actually tastes good!

Today: Mediterranean Pork Stir-Fry

  • Pork (cut into 2cm strips), amount depending on hunger
  • one bell pepper (it was a large one, otherwise take two)
  • 400g mushrooms
  • 50ml vegetable stock (for the sauce later)
  • 250ml cream (that was too much, next time I'll only take 200ml)
  • two cloves of garlic (I remove the heart, it smells less, tastes the same)
  • Oregano and sweet paprika (I put that on the meat before frying, it becomes more flavorful then)
  • Pepper, salt (well, that's always there)
  1. Cut meat into strips, dice bell pepper, chop garlic
  2. Pre-season the meat
  3. Heat pan with olive oil
  4. Add meat and fry until it gets a nice crust (not too long, otherwise it will be too dry later, it will still be simmered in the sauce) - for thin strips, 2 minutes seem enough
  5. Remove meat, add mushrooms and sweat (I had to google that, it just means frying until they sweat, so water comes out)
  6. Add vegetable broth, bring to a boil
  7. Add cream, bring to a boil
  8. Taste the sauce, season with oregano, pepper and salt to taste
  9. Add meat and bell pepper, cook in the sauce for 5 minutes
  10. optional: Let the food boil over (bah, uncooperative food won't wait when I'm not looking)

I just eat it with bread - that also helps if, like me, too much sauce is made. And no, I don't think this is particularly calorie-conscious eating. Presumably, the sauce can also be made with something other than cream, but hey, I can't cook, I have to stick to recipes! (that's why it's being blogged, then I can cook the things that taste good to me without having to search long)