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Making Seafood and Fish Casserole with S95

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Alberto de Harenne said:
Hi Guys, is a pleasure to share with you these photos with beautiful colors.

and I regret not being able to send the smell ! :-)
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Alberto de Harenne said:
The End.............
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OMG...

I love that you did the whole sequence from start to finish.

That looks SO good!

I regret that you can't send the taste as well. I bet it came out awesome... ;-)

Candice in PA
--

"When fascism comes to America, it will be wrapped in a flag and carrying a cross."

-- Sinclair Lewis
 
You make me salivating. Excellent captures of work in progress.

Cheers

Richard
 
Greetings,

Looking at your pics makes me hungry.
Not only are you a excellent photographer but must also be a very good cook.
Did you use food scene mode........or?
Any tips you care to share on in camera settings or post processing?

Make more seafood and fish casseroles and send to me on dry ice, 2nd day air express. ;) Oups, I mean post more pics of food.

BTW: Chinese wok or paella pan?

Thanks for posting.

--
Like others here, I suffer from GAS.
Gear Acquisition Syndrome.
a few hundred nautical miles SW : 17º 52S, 149º 56W
 
Len_Gee said:
Greetings,

Looking at your pics makes me hungry.
Not only are you a excellent photographer but must also be a very good cook.
Did you use food scene mode........or?
Any tips you care to share on in camera settings or post processing?

Make more seafood and fish casseroles and send to me on dry ice, 2nd day air express. ;) Oups, I mean post more pics of food.

BTW: Chinese wok or paella pan?

Thanks for posting.

--
Like others here, I suffer from GAS.
Gear Acquisition Syndrome.
a few hundred nautical miles SW : 17º 52S, 149º 56W
Click to expand...
Thanks for your comments, this is the magic of photography, and is proof that a picture can convey much more than just an image ...

These photos do not have PP, my main secret is to always use the lowest ISO, 80 for the S95, and in some cases as these flash helps highlight the colors.

BTW: this is a paella pan ;)

best regards,
Albert.
 
Yes, I suppose a wok could be used in a pinch. But a wok is designed to focus the heat at it's base. So, a wok is best for stir fry at high heat to sear in the flavor of vegetables and/or meat/seafood.

Regards.
mrsfixit said:
Alberto de Harenne said:
Len_Gee said:
BTW: Chinese wok or paella pan?
Click to expand...
BTW: this is a paella pan ;)
Click to expand...
Interesting...

Could it be done in a wok?

I don't have a paella pan, but I do have 2 woks. I couldn't live without them...

Candice in PA
--

"When fascism comes to America, it will be wrapped in a flag and carrying a cross."

-- Sinclair Lewis
Click to expand...
--
Like others here, I suffer from GAS.
Gear Acquisition Syndrome.
a few hundred nautical miles SW : 17º 52S, 149º 56W
 
Alberto de Harenne said:
These photos do not have PP, my main secret is to always use the lowest ISO, 80 for the S95, and in some cases as these flash helps highlight the colors.

BTW: this is a paella pan ;)
Click to expand...
I love Paella. I suppose I'll head to Miami next weekend. ;)

Beautiful images too. I'm a Nikon user since 1968, but needed a new compact for the shirt pocket and double extra backup in the kit. I bought the S95 yesterday for several reason, but people like you helped with your wonderful images.

I can't wait to give it some real use. Thank you for sharing.

--
Cheers, Craig

Equipment in Plan via Profile
 
Len_Gee said:
Yes, I suppose a wok could be used in a pinch. But a wok is designed to focus the heat at it's base. So, a wok is best for stir fry at high heat to sear in the flavor of vegetables and/or meat/seafood.
Click to expand...
Yes, true. But I often use a wok for things that simmer a long time like this. I have a wok with a flat bottom, and I'll put a heat diffuser under it when I use it that way.

But I guess one should have a paella pan in the kitchen, just in case... ;-)

Candice in PA

--

"When fascism comes to America, it will be wrapped in a flag and carrying a cross."

-- Sinclair Lewis
 
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