View allAll Photos Tagged Fail
Although my first go with Analogue went okay, my second attempt was a massive fail. I got real into it this time only to realise the lens cap was on the whole time -- after the roll was used... Very frustrating and silly mistake by me...
Tried to re-load and try doing double exposure, but then I messed up the roll of film itself too oops.
The film was also ISO100 so I'm not sure the exposure would have been quite right for the photos I took, but then again they're all black anyway! Go me
We're going to have to get a decal with way more edge, if we're going to go up against Skull with Shades.
Minolta x700, Canon AE-1, failed development. When you learn, you learn! Sharp magenta coloration due to low temperature in development, causing emulsion to not fully degrade. Highlights and shadows have extreme editing to save any detail left on film. It was a beautiful day on the dunes, nonetheless.
This one is a bit of an epic fail haha. I put my settings onto the original ones this was what I got. Ended up having to set my apeture closer to f/9.0 and my ISO to 100.
Minolta x700, Canon AE-1, failed development. When you learn, you learn! Sharp magenta coloration due to low temperature in development, causing emulsion to not fully degrade. Highlights and shadows have extreme editing to save any detail left on film. It was a beautiful day on the dunes, nonetheless.
A sign at the now-defunct Wild West World in Park City, KS. The park opened in 2007 with much fanfare and folded three months later for good. The park developer is in the Sedgwick County Jail waiting for a trial on fraud charges.
Minolta x700, Canon AE-1, failed development. When you learn, you learn! Sharp magenta coloration due to low temperature in development, causing emulsion to not fully degrade. Highlights and shadows have extreme editing to save any detail left on film. It was a beautiful day on the dunes, nonetheless.
I tested out a Polaroid Pronto! camera with a pack of B&W Impossible Film while on a walk in a snowy ravine in Barrie, Ontario this past winter, and the camera I was testing was a complete fail!
Improper exposure (obviously) and what's more, the frog tongue always jammed the photo in the camera, requiring me to extract it with pliers. Even when the tongue was held out slightly the exposure was still dead wrong.
I plan on putting the remainder of the film into the storied "pink polaroid"
Northern Lights (FAIL)
Decided to chance our luck with the recent amazing photos that have appeared of the northern lights from Scotland. Sadly we only saw a couple a flashes of it in the night sky!
the kid on the right's roman candle worked fine, but the other kid's plopped out & spun out because it was a dud or whatever, so it exploded on the ground on accident right under our car.
this photo just needs background. but it's cool right.
This is a great example of how NOT to take a photo of a snowboarder jumping. It's so wrong in so many ways...
NY Times Recipe:
6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
6 tablespoons/80 grams salted butter, very soft
2/3 cup/135 grams granulated or light brown sugar
1 sheet all-butter puff pastry, about 8 ounces (store-bought is fine)
Step 1
At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)
Step 2
When ready to cook, heat oven to 375 degrees (or 350 if using convection). Thickly coat the bottom of a 10-inch heavy ovenproof skillet, preferably nonstick metal, with butter. Sprinkle sugar evenly on top.
Step 3
Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
Step 4
On a floured surface, roll out the puff pastry about ⅛-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
Step 5
Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). If necessary, raise the heat so that the juices are at a boil. Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
Step 6
Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
Step 7
Let cool 5 minutes, then carefully turn out onto a round serving plate. (Or, if not serving immediately, let cool completely in the pan; when ready to serve, rewarm for 15 minutes in a 350-degree oven before turning out.) If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.