Cooked with rG-tom: 28 Day Mature Rib Eye and Savoury Mash

Burnsy2023 · 20 Feb 2011 at 19:30

This is a cooking thread, not a photography critique. Keep on topic.

sigma · 20 Feb 2011 at 19:32

Burnsy2023 said:
This is a cooking thread, not a photography critique. Keep on topic.

It's hardly a cooking thread...

Burnsy2023 · 20 Feb 2011 at 19:32

Freefaller said:
I'd still eat it and enjoy it Robbie, I just genuinely like steak blue. nothing about being manly.

I remember that you're really quite particular about this. My missus is the same. I prefer medium though, although I generally order medium rare or rare depending on how much I trust the chef.

sigma · 20 Feb 2011 at 19:38

Why are posts being deleted? It's quite obvious why this thread was started considering 3 photographers have now each posted threads with blury photographs, cooking steak!

Raymond Lin · 20 Feb 2011 at 19:39

Efour2 said:
if it didn't hurt my eyes i wouldn't of said it...

if you only want me to look at a 1cm square area of the steak why post all the blur?

seriously tho it did hurt my eyes... lol

The blur comes from the fact that

1 - he is low on available light, that result in the blur, it is physics.

2 - if he(the photographer) only want the viewer to see a certain part of a photo, the rest of it WILL be blur.

sigma · 20 Feb 2011 at 19:39

You're not allowed to talk photography Ray.

Freefaller · 20 Feb 2011 at 19:42

Burnsy2023 said:
I remember that you're really quite particular about this. My missus is the same. I prefer medium though, although I generally order medium rare or rare depending on how much I trust the chef.

Well we all have our tastes and I just like what I like!

that's why I don't often order steaks when I'm out.

Cosimo · 20 Feb 2011 at 19:44

Raymond Lin said:
The blur comes from the fact that

1 - he is low on available light, that result in the blur, it is physics.

2 - if he(the photographer) only want the viewer to see a certain part of a photo, the rest of it WILL be blur.

How much blur do you add to make the food tasty. Is it something they teach in the Cordon Blur School of cooking?

Raymond Lin · 20 Feb 2011 at 19:54

I think what is frustrating is that i don't see anyone comment on the photographs on spit's thread whether i think i like them or not, it is almost disappointing to see when people comment on it when its mine or Tom's.

Is it a courtesy thing? May be, but is it because it is about food, absolutely.

sigma · 20 Feb 2011 at 19:56

Raymond Lin said:
I think what is frustrating is that i don't see anyone comment on the photographs on spit's thread whether i think i like them or not, it is almost disappointing to see when people comment on it when its mine or Tom's.

Is it a courtesy thing? May be, but is it because it is about food, absolutely.

Not quite as bad as mods deleting (legitimate) posts that are in keeping with the rest of the thread IMO.

tres · 20 Feb 2011 at 20:02

Freefaller said:
No I just lock pointless drivel.

Oh FF, I'm a big fan of you, a top mod. But that just seems very forum-Nazi'ish. It was a mildly amusing post. Pics and everything. Really didn't need to be locked.

Efour · 20 Feb 2011 at 20:07

oh right so it is a photography competition / pseudo lifestyle competition?

I think its just bad timing, when a glut of these come along at once one will incur some GD wrath from idiots like me.

I mean one of these said open a bag of salad and put it on a plate.. it made me laugh..

Anyway im sorry i will try to ignore them in future.

Burnsy2023 · 20 Feb 2011 at 20:10

tres said:
Oh FF, I'm a big fan of you, a top mod. But that just seems very forum-Nazi'ish. It was a mildly amusing post. Pics and everything. Really didn't need to be locked.

It was spam. Nothing more.