View allAll Photos Tagged Homemade
Have a great weekend. Thought I would share some banana bread with you to go with your morning coffee!!! My friend is unable to fix my external drive and it will be very costly for me to send it in. I have been able to retrieve most of my photos except anything I took in 2013, which wasn't backed up online. Lesson learned, you need more than 1 backup and make sure to check that it is working correctly!
Copyright© 2013 Kim Hojnacki
This image is protected under the United States and International Copyright laws and may not be downloaded, reproduced, copied, transmitted or manipulated without written permission.
Shot with a homemade camera with double plastic meniscus lens at f90, around 2.5 second exposure onto Fuji pro 160NS
Homemade Pizza
100x: The 2015 Edition 1/100
x = Macro Food Photography
Pizza Dough Recipe by Laura Vitale (on the COOKING CHANNEL)
www.cookingchanneltv.com/recipes/laura-vitale/lauras-basi...
VIDEO: Pizza Dough Recipe by Laura Vitale (on the COOKING CHANNEL)
www.cookingchanneltv.com/recipes/laura-vitale/lauras-basi...
Will be posting this recipe on my savory food blog, sometimes SAVORY, this month.
Also, for those with a sweet tooth, visit my dessert blog, Baking is my Zen, for recipes.
Preparing a batch of home flavoured alcohol so it will be ready in time for Christmas.
This limoncello was made using:
2 Litres of 40% (80% Proof) Vodka
10 Lemons
1 litre of water
700g of castor sugar
Step 1.
The zest of 10 lemons was removed using a cheese grator. Be careful not to take the white pith with it as it will add a bitter aftertaste.
Add to 2 litres of vodka in sterilised jars.
Seal and shake once a day for at least a week.
Step 2.
Heat the water in a pan with the sugar until it is dissolved. Allow to cool then add to the vodka/lemon mix.
Step 3.
After a further week strain the liquid into sterilised decorative bottles using muslin cloth.
Chill in the fridge (or if you use less water then it can go in the freezer).
Tastes very nice if added to a glass of prosecco! (1 part limoncello to 3 parts Prosecco).
How I make shoes for my 1/6 scale dolls.
-1 White glue, white teflon/plumbers tape , saran wrap.
-2 cover the doll's feet with saran wrap.
-3 wrap them with teflon tape
-4 start adding glue layers ( i usually need 4 or 5)
-5 I usually pour the glue directly from the bottle, don't try to make the layers too thick or the glue will drip down. Wait until the glue is completely dry before adding new layers.
-6 remove the shoes from the doll's feet. If you're making boots insert small scissors between the glue and the saran wrap and cut a slit in the back.
Congratulations, now you have clear doll socks :P
-7 draw glue "sheets" on a smooth surface, when dry, glue them to the bottom of the shoes and cut away the excess to create the soles. Do the same with smaller bits for the heels. Stack as many glue sheets as you need, depending on how thick you want the soles/heels to be.
-8 paint the exterior of the shoes with acrilic paint, let it dry, and cover the paint with a thin layer of glue, especially the parts that will come in contact with your doll's legs.
I made these for my parents :-)
These are a kind of traditional Japanese cake called Nerikiri which is made with shiratama flour, sugar, and white/red bean jam.
The latest experimental baking project: “Pop-Tarts”. I made two varieties, these filled with homemade strawberry-rhubarb jam, and another with a chocolate crust filled with Nutella (and attempting to mimic store-bought strawberry and chocolate Pop-Tarts, at least visually.)
I don't think I've gotten a crust that I'm happy with yet. Regular Pop-Tart crust is like dry pie crust, and I didn't want to go that route, but I figured that the crust needed to be a bit stronger than pie crust typically is. This time around, I tried an egg, but that doesn't appear to be the right answer, as the crust was too firm instead (albeit still tastier than stock Pop-Tart crust). I think that part of the problem was that I figured the extra fat in the egg would compensate for the extra liquid in the egg, but given the gluten that formed in the resulting dough, I think I figured wrong. The recipe below is as I prepped things last night; next time I'll probably drop the egg but add a little extra liquid and some vegetable shortening to keep a 3 part flour : 2 part fat : 1 part liquid ratio. The amounts here make about 6 pastries per recipe.
After setting up a bunch of shots in the kitchen this morning (and then eating the subject matter), I realized I didn't really get any good shots of the Nutella variety, but I'll include the recipe here for completeness’ sake, along with the recipe for the strawberry-rhubarb jam.
I shot these indoors despite a lot of good light outside, because my original thought was to get a few of them with the toaster in the background, and my mirror-finish toaster would not exactly work well outside. I ended up not liking any of the compositions in the shots I set up that way, unfortunately.
Ingredients
Strawberry-Rhubarb Jam
14 oz. rhubarb, diced
1 lb. 6 oz. strawberries, hulled and diced
1 lb. 4 oz. sugar
juice and zest of 1/2 lemon
3 tbl. balsamic vinegar
pinch salt
few grinds of black pepper
Pop-Tart Crust
8 oz. all-purpose flour
1/8 tsp. salt
1 tbl. sugar
4 oz. cold butter, cut into cubes
1 egg
1 oz. ice water
1 oz. chilled vodka
Chocolate Pop-Tart Crust
7.5 oz. all-purpose flour
0.5 oz. dutch-process cocoa powder
1/8 tsp. salt
2 tbl. sugar
4 oz. cold butter, cut into cubes
1 egg
2 oz. chilled Frangelico liqueur
Pop-Tart Frosting
1 c. confectioner's sugar
milk
Chocolate Pop-Tart Frosting
1 c. confectioner's sugar
1 tbl. dutch-process cocoa powder
Frangelico
Directions
To make the jam
Combine all of the ingredients in a large pot and allow to sit until a good amount of juice comes out of the berries and soaks the sugar. Mash the berries with a potato masher. Cook over medium-high heat, stirring frequently, until the mixture gels when a small amount is placed on a cold plate (mixture will be measure 220°F on a thermometer). Portion into containers and allow to cool, makes about 3 cups.
To make the Pop-Tart Crust
Combine the dry ingredients in a food processor and pulse to combine. Add the cubes of butter, and give 10-12 one second pulses, to cut the butter in. You should have pieces of butter about the size of small peas. Sprinkle the liquid ingredients over the mixture, and pulse just a few times to distribute. Pour onto plastic wrap, form into a small disc, and refrigerate at least one hour.
To make the Pop-Tarts
Preheat your oven to 325°F.
Roll out your dough very thin (I used some 2mm rolling pin spacers, and even that ended up baking a little thick). Cut into 3"x4.5" rectangles. Spread about 1-2 tbl. of the filling out in the middle of a rectangle, leaving the outer 1/3" or thereabouts clear. Brush an egg wash or some water on the outer border, lay on another rectangle of dough, and press the edges to seal (I used a straightedge to do the pressing). Puncture the top several times with a skewer, and transfer to a parchment- or Silpat-lined baking sheet. Store completed tarts in the refrigerator as you work.
Bake for 25 minutes, until the dough is cooked through and set up but not really browned much on the top. Remove to a cooling rack.
To frost the Pop-Tarts
Add just enough liquid to the sugar (and optional cocoa) to make a thick glaze (work just a tiny bit at a time; it doesn't take much liquid at all do do this, usually less than a tablespoon). Spread the glaze out over the cooled pastries. If you like, decorate with some colored sugar (I used raw sugar on the chocolate version), since that's similar to what Kellogg's does. Or not.
My only observation on the frosting is that this glaze is pretty obviously not what's on an actual Pop-Tart. I actually had some stuck-on residue catch fire in my toaster (wee little fire, but still, use caution.) I have a slotted toaster whose "baskets" close in on the pastry, which results in residue like this. Toaster ovens and slot toasters that don't do this will probably be fine, but pay attention if you do toast these.
We learned to make them over 75 years ago. It was always fun for us kids to taste the filling and run the cutting wheel .
Taken with a homemade pinhole camera
AUTHOR : IMRE BECSI
© All rights reserved
Location of shoot :
Pomáz,
Hungary,
Central-Europe
Latitude : 47°39'9.44"N
Longitude : 19° 1'33.31"E
Time of shoot :
16.03.2007.
PICTURE MADE WITH :
( Home-made assembled pinhole camera be composed of
few original photography equipments )
Camera body : IKEA plant pot
Film back : 450 (Pack film holder to 4x5 back)
Film back holder : Cambo Revolving Back Assembly
Grip : IKEA handle
Viewfinder : I made it myself from Super 8 mm Titel maker and HAMA flash holder
Focus : 85 mm
Pinhole : 0.35 mm (from Lenox laser)
Diaphragm : 243
Shutter : Compal Polaroid MP4
Matte Box : Arriflex 3X4 (from my Eclair s16 movie camera set)
Tripod & Head : Velbon
Quick release plates : Manfrotto
Picture from this camera here :
www.flickr.com/photos/jonespointfilm/2697851395/
or
www.flickr.com/photos/jonespointfilm/2836345529/
Film : Fuji Fp 100c 45 (Expired !)
Filters : Circ.Polar, Enhancing, Ultra Contrast 1/2, Light yellow
Light : Late afthernon hard sun
Metered exposure : 14 EV - in the sunside (Minolta Light Meter III with diffusor)
Calculated exposure : 10 Ev = 58 sec. (-4 Ev)
( I use my reciprocity compensation value chart )
Dev. : normal (120 sec.)
POST WORK : (13.02.2009)
Scanner : Epson Perfection 3200 Photo (1200 dpi)
Scanner software : SilverFast SE
Final work : PS
Important note:
This images are copyright protected. No reproduction in any way, no copies, no editing, no publishing, no screenshots, no posting, no blogging, no transmitting downloading or uploading without my written permission!
Comments very much welcome !
Thanks for looking !
Much nicer viewing: F11, and then:
farm8.staticflickr.com/7576/15942166136_b5b838532a_o.jpg
Shooting homemade jewelry for a colleague of mine. Light: a little halogen lamp (from Ikea), light former, well not a softening light fromer, but a little cardboard with lots of cut-outs ... acting as a gobo. This gives the nice light speckles.
--
Tilo ~gallo~ Gockel
I've mentioned my woodworking hobby before and I'm pleased to show you the homemade chess board my older brother and I made. He carved the pieces on a lathe and we built the entire set without professional plans. It took eight months and we are very pleased with how it came together.
I hope you enjoy it!
Colorful homemade mascot decorating the front grill of a Dodge Ram pick-up truck. Utah County, Utah.