View allAll Photos Tagged Lactose,
#macromondays #candy
Raffaello is a spherical coconut–almond truffle that Italian manufacturer Ferrero brought to the market in 1990. The praline comprises a spherical wafer which is filled with a white milk cream and white blanched almonds. It is surrounded by a coconut layer. It does not contain chocolate. However it does contain lactose, making Raffaello incompatible for consumers with lactose intolerance.
But did you ever wonder how they get the coconut onto the ball ? Well now you know that this another hard job for the tiny little helpers :)
Thank you for visits, comments and favs!
Vielen Dank für Eure Besuche, Kommentare und Sternchen!
Please don't use this image on websites, blogs or other media without my explicit permission. © All rights reserved
This is McDonald's store No. 1.000 here in Brazil, located on Avenue Paulista (city of São Paulo) with a differentiated space, including a green area, space for shows and table service, and included 15 exclusive items on the menu , such as lactose-free products and sandwich on cheese bread.
The name Méqui is an informal use of the term Mc.
* I appreciate the visit, favs and comments of my photo.
Hannover, Germany
Explanation in English:
The writing in German is very funny because it features a pun: "Lackdose" (spray can) sounds almost like "Laktose". So the statement actually says "Against spray can intolerance" instead of "Against lactose intolerance".
Millie likes cottage cheese, and when Ron has some cottage cheese with tomato, he lets Millie lick out the bowl. She does not get any tomato, just a little cottage cheese. She is not lactose intolerant.
I didn't happen to have a mouse lying around the house so I drew this tiny fellow. Matty loves his cheese, as I do - although I recently found out I'm lactose-intolerant :(
For Macro Mondays "Say Cheese!". HMM everyone!
Taken in my garden yesterday morning. Our cat kindly shared (yeh right) the food you see it scoffing. It looked fit and well so I just fed and watered it. Hedgehogs are lactose intolerant so please do not give them milk. Bread is low in energy so fairly worthless to them. Wet cat or dog food is a good supplement for them.
Hedgehogs usually hibernate between November through to mid March, but they can sometimes be seen out and about during this period changing nesting sites. It is unusual to see a hedgehog staggering around during winter or in daylight, so if you do see one and it looks unwell, it might need a helping hand.
Go here for more info :- www.hedgehogstreet.org/help-hedgehogs/
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper UP Biotop. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic durant 6 minuts, afegint acetonitrat de plata als 3 minuts.
Exposat 90 segons a f5.6; molt de sol.
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; UP Biotop paper, cut to 4x5. Developed with gallic acid for 6 minutes adding the acetonitrate of silver at 3 minutes mark.
Sunny sky, noon, exposed for 90 seconds at f5.6.
Low fat, low, salt, gluten free, high fibre, lactose free, hypo allergenic, zero caffeine.
"Its a cardboard box sir". The food is on the other counter.
Early morning shopper, St Nicholas market, Bristol, UK.
I made lasagna for Peter. It's not my favourite but it was yummy. Thank goodness for lactose free cheese! Peter said it was one of the best he's ever had.
Fun facts:
During pandemics, there are no calories in fun cereal.
Fun cereal can serve as a meal and a dessert.
There are so many kinds of milks, finding one that is lactose free shouldn't be difficult, even during a pandemic.
Cereal is a great, inexpensive, healthy food to stock up on, can be eaten even without liquid.
Just keep your cats away. 😁
An old third-pint milk bottle.
These used to be given to all schoolchildren in the UK at the start of each school day. I think that continued into the 1980s. This bottle is probably from the 1960s.
*Important Update: Santa is loading the sleigh, the Elves are busy
in the workshop and Mrs.Claus is busy in the kitchen preparing a feast
so Santa can eat when he gets home and take a long winter's nap.
Rudolph has a cold so we may have to replace him with Chet which will
make the trip longer and harder. We have installed a GPS and Hot
Chocolate maker in the sleigh for Santa. All you kids leave plenty of
milk and cookies out, the real stuff not the Lactose free, also leave
a light on in the bathroom in case Santa has to make a pit
stop...That's the update for now, Ho, Ho, Ho !
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5.; paper Canson Marker; revelat amb acid gal·lic i acetonitrat de plata. Uns 10 minuts d'exposició a f8 (EV 11.5).
Càmera Graflex Crown Graphic, fabricada cap al 1949; objectiu Kodak Anastigmat f4.5.
Imatge positivada digitalment a partir del negatiu original en paper.
Aquest és el primer calotip de prova de la 3ª partida que preparo. Aquesta vegada incorporant ja (i d'aquí en endavant) lactosa a la iodització i dextrina amb el taní en el sensitivitzat. Ara sí que em surten nets i sense taques.
Vista de la capella de Santa Margarida de Vilaltella, a Perafita. Tinc un lloc especial per a aquesta capella, ja que vaig ajudar a la seva restauració el 1988 quan encara era un adolescent. Bé, de fet varem treure tota la terra i pedres de la volta esfondrada. Posteriorment varen restaurar el sostre. L'edifici en questió es coneix des del 1223, i té origen romanic; però el 1825 fou ja restaurada i ampliada (porta nova, sagristia i en doblaren l'alçada). Sembla que durant la guerra civil fou ensorrada pels anarquistes.
elromanic.wordpress.com/2018/11/01/santa-margarida-de-vil...
ca.wikipedia.org/wiki/Santa_Margarida_de_Vilaltella
==========================
Calotype (modified Pélegry); Canson Marker paper, cut to 4x5"". Developed with gallic acid and acetonitrate of silver. About 10 minutes exposure at f8 (ev 11,5).
Graflex Crown Graphic camera, made c.1949; Kodak Anastigmat f4.5 lens; 4x5 calotype.
Positive image made in PHotoshop from the original paper negative.
This already the 3rd batch of calotypes, following the Pélegry method much closer, just changing the whey for honey. Now I incorporate lactose to the iodizer and dextrin to the sensitizer, and wash the papers in the sensitization for more minutes.
Clearly the cleanliness has improved, with much less fogging and spots.
View of the chapel of Santa Margarida de Vilaltella, in Perafita. I have a special place for this chapel as I helped restore it in 1988 when I was still a teenager. Well, we actually removed all the earth and stones from the collapsed vault. Later they restored the roof. The building in question has been known since 1223, and has Romanesque origins; but in 1825 it was already restored and enlarged (new door, sacristy and doubled in height). It seems that during the civil war it was demolished by the anarchists.
elromanic.wordpress.com/2018/11/01/santa-margarida-de-vil...
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat durant 17 minuts amb acid gal·lic i acetonitrat de plata. Uns 12 minuts d'exposició a f11.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Imatge positivada digitalment a partir del negatiu original en paper.
Aquest calotip és dels primers que realment em va sortir molt com jo volia. Hi ha encara alguna taca, però el nivell de detall i sobretot d'exposició és notable, ja.
Es tracta de la capella de Sant Sebastià, a Molló, al Ripollès.
www.mollo.cat/capellasantsebastia
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed for 17 minutes with gallic acid and acetonitrate of silver. About 12 minutes exposure at f11.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
Positive image made in PHotoshop from the original paper negative.
This is one of the first calotypes that I'm really happy about. The larger 13x18 cm format shows great detail, and it was properly exposed at last. Even the spots where smaller and to the corners.
This is the chapel of Sant Sebastià de Molló, in the village of Molló, Catalonia.
nestle milo cereal + dutch lady full cream milk.
"Ada masanya kita tidak suka dengan apa yang berlaku di depan mata. Kalau ia dalam kuasa kita, tanganilah. Tetapi kalau di luar kuasa kita, berdoalah dan redha dengan taqdirNya. Di sana kita akan meniti cinta agungNya."
p/s: i cannot consume milk without anything been added in it :) something called lactose intolerance
R: -Don't call me Raquelle. It's Rrraquelle! With the '!' attached.
Me: -You can't park your Vespa here, dear.
R: -Don't call me 'dear'.
Me: -Sorry...Rrraquelle!
R: -This is Rrrodent!, my pet rat. Don't feed her cheese, she's lactose intolerant. Now where's da Barbie?
Me: -Can I call her RatRat? it's like a tradition here on the DuDidier street...
R: -...? Why...yes...but why would you call da Barbie 'RatRat'?
Me: -Sorry I meant your pet rat...can I call it RatRat?
R: -No.
Me: -Ah.
R:- Now where's that place I heard about, where all da Barbies live? Punk Gables?
Me: Well this is "Pink Gables". Welcome! It goes from this shelf to the 6th one on your right and above the corner up 3. Don't go near the Poppys they are nervous these days.
R: -It doesn't make any sense.
Me: -I know. That's why I'm supposed to re-organize the dollroom.
R: -But instead you play dolls.
Me: -...well...yeah...
***
I always liked Raquelle Rrraquelle! because she's the only "badass" character in the whole Barbie world.
She'll be seen again.
February's First Challenge
"what can you do with cookies" and please go outside of the box on this one literally!
I stayed outside of the bag.
I haven’t spent this much time on the cookie aisle in 35 years.
See other challenge photos at:
Monday Photo Challenges and Thursday Retreads
www.flickr.com/groups/1091826@N21/
I’ve been a little busy this last week preparing for the ‘big’ ice storm, dealing with flickering electricity for three days during ad after the storm, ( trying to stay off the computers for fear of a power surge, even with protectors you can crash a system ) followed by the inevitable power outage, This time for only 39 ¾ hours. The next time we have a spare $700.00 we Are getting a generator. I knew there was a reason I had kept my old battery powered cassette player, We listened to episodes of “The Shadow”, Orson Wells’ “War of the Worlds” and “The Bickersons”. I miss old radio shows. They are so descriptive and allow your mind to really blossom. It was… Fun this time. We were prepared. :D
My first choice was to photograph a man's mustache (aka 'cookie duster' ). I did not cross pathes with one mustache clad man the day we were running around preparing for the ice storm, being icebound, this is my second choice.
COOKIES ARE EXPRESSLY FORBIDDEN.!!! All the good ones contain sugar. Sugar is EVIL.
I paid dearly for That Pie at Thanksgiving. But boy oh boy was it worth it. There are times I would die for an Oreo double stuff.! And occasionally take the risk. Lol.
I allow myself two pieces of sweet a day. My own rules, no medical reason other than a book I read in 1974 called “Sugar Blues”.. That is when I took refined sugar out of my diet .
________________________________________________________________
Surely you know by now, I’m going to have something extra for you.
You really should make time and read the second link. At least go there, mark it and come back to it another day. I have pulled a few key paragraphs and placed them below.
en.wikipedia.org/wiki/Sugar_Blues
Sugar Blues
Sugar Blues is a book by William Dufty that was released in 1975 and became a commercial success. According to the publishers, over 1.6 million copies have been printed.
In the book, Dufty makes the case that sugar is an addictive drug, that it is extremely harmful to the human body, and that the sugar industry conspires to keep Americans addicted to sugar.
The book's central argument is that a small dietary change, eliminating refined sugar, can make a huge difference in how good one is able to feel physically and mentally.
John Lennon was a strong supporter of the book.
www.quantumbalancing.com/news/sugar_blues.htm
Dufty compares sugar to opium, morphine, and heroin, and calls sugar companies "pushers". He blamed sugar for everything from acne and scurvy to bubonic plague.
One of the most powerful ‘Lobby’ groups in Washington is.
THE NUTRITION FOUNDATION INC,. a front organization for the leading sugar-pushing conglomerates in the food business, including the American Sugar Refining Company, Coca-Cola, Pepsi-Cola, Curtis Candy Co., General Foods, General Mills, Nestlé Co., Pet Milk Co. and Sunshine Biscuits-about 45 such companies in all.
In the 1930s, a research dentist from Cleveland, Ohio, Dr Weston A. Price, traveled all over the world-from the lands of the remote Alaska to the South Sea Islands, from Africa to New Zealand. His Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects, which is illustrated with hundreds of photographs, was first published in 1939.
Dr Price took the whole world as his laboratory. His devastating conclusion, recorded in horrifying detail in area after area, was simple. People who live under so-called backward primitive conditions had excellent teeth and wonderful general health. They ate natural, unrefined food from their own locale. As soon as refined, sugared foods were imported as a result of contact with "civilization", physical degeneration began in a way that was definitely observable within a single generation.
Any credibility the sugar pushers have is based on our ignorance of works like that of Dr Price. Sugar manufacturers keep trying, hoping and contributing generous research grants to colleges and universities; but the research laboratories never come up with anything solid the manufacturers can use. Invariably, the research results are bad news.
Dextrose, also called "corn sugar", is derived synthetically from starch. Fructose is fruit sugar. Maltose is malt sugar. Lactose is milk sugar. Sucrose is refined sugar made from sugar cane and sugar beet.
"Made from natural ingredients", the television sugar-pushers tell us about product after product. The word "from" is not accented on television. It should be. Even refined sugar is made from natural ingredients. There is nothing new about that. The natural ingredients are cane and beets. But that four-letter word "from" hardly suggests that 90 per cent of the cane and beet have been removed. Heroin, too, could be advertised as being made from natural ingredients. The opium poppy is as natural as the sugar beet. It's what man does with it that tells the story.
If you want to avoid sugar in the supermarket, there is only one sure way. Don't buy anything unless it says on the label prominently, in plain English: "No sugar added". Use of the word "carbohydrate" as a "scientific" word for sugar has become a standard defense strategy with sugar pushers and many of their medical apologists. It's their security blanket.
One lump of sugar in your coffee after a sandwich is enough to turn your stomach into a fermenter. One soda with a hamburger is enough to turn your stomach into a still. Sugar on cereal-whether you buy it already sugared in a box or add it yourself-almost guarantees acid fermentation.
FACTS ABOUT WHITE SUGAR CONSUPTION
The average American consumes an astounding two pounds of sugar each week, which is not surprising considering that highly refined sugars in the forms of sucrose (table sugar), dextrose (corn sugar), and high-fructose corn syrup are being processed into so many foods such as BREAD, breakfast CEREALl, KETCHUP, MAYONNAISE, PEANUT BUTTER, SPAGETTI SAUCE, and a plethora of microwave meals.
An average American consumes147 pounds of sweeteners each year.
Monoglycerides used in some ice creams are a possible cancer causing agent in test animals.
www.quantumbalancing.com/news/sugar_blues.htm
ALL current research supports the above information.
Scary huh.
OREO’s, a cookie to die for!!!!
000 - 002 OREO mosaic #2fr1a
I offer you health!
Healthier forms of coconut:
White coconut (pulp): The coconut pulp is full of flavonoids, nutrients that fight heart disease, prevent the formation of tumors, have antibacterial, antiviral and anti-inflammatory action, in addition to stimulating the production of enzymes that improve immunity and fight cancer substances . "Coconut is also rich in carbohydrates that help replenish lost energy with, for example, alcohol consumption".
Coconut water is an excellent source of sodium and potassium, which makes it a potent ally to maintain hydration in the body and prevent cramps. "Other minerals are found in coconut water, such as: calcium, manganese, magnesium, copper and iron, they are sources of quantity vitamins such as those of the B complex (B1, B2 and B5), A and C - which give coconut property antioxidant ".
Coconut oil: It also strengthens the immune system, improves the functioning of the thyroid, increases the disposition and the burning of fats. It has a powerful moisturizing ability when applied to the skin or hair strands, so it is a basic ingredient of many beauty products, such as lotions and creams. In food preparation, delicacy is the best alternative, as it is very stable and does not change its chemical structure when exposed to high temperatures, remaining healthy during the cooking of the dishes.
Coconut milk is a source of vitamin A and E, and minerals like potassium and calcium. In addition, it is an excellent source of lauric fatty acid that works to strengthen immunity. The product is also a lactose-free alternative for those who are intolerant or allergic to animal milk. The drink is vegetarian and has no soy or gluten.
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata. Uns 4 minuts d'exposició.
Negatiu positivat digitalment.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Vaig fer una placa de col·lodió sec (Russell) de la mateixa escena i amb la mateixa càmera:
Primera prova amb calotips de 13x18cm, amb resultats prometedors però desiguals. El dia no va acompanyar (com sempre), amb força nuvols que em van forçar a subexposar per manca de temps. I aquest calotip en concret, tot i que mostrant bon detall en l'església, queda desfigurat per unes grans taques fosques que no hi ha manera de treure. Crec que són fruit de no rentar prou el paper en el sensibilitzat, quedant massa nitrat de plata.
Vista de l'església neogòtica de St. Esteve de Castellar, a Castellar del Vallès.
ca.wikipedia.org/wiki/Sant_Esteve_de_Castellar_del_Vall%C...
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed with gallic acid and acetonitrate of silver. About 4 minutes exposure.
Digitally inverted negative.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
I made also a dry collodion plate (Russell method) of the same scene and with the same camera:
First trials of 13x18 cm calotypes, with mixed results. The weather (as usual) was not good, with dark clouds in the afternoon, which forced me to underexpose in some of them.
In this particular calotype, although fine in the architectural details, has huge dark spots damaging it. I presume it was my fault not washing the paper enough during the sensetization, thus excess silver nitrate remaining.
This is the neo-gothic church of Sant Esteve de Castellar.
meus filhos tem alergia a lactose e caseina(proteina do leite). é muito dificil pq eles querem comer bolo, torta...e não podem. essa receita eu inventei e ficou ótima
Bater no liquidificador:
-4 ovos
-1 xícara de chocolate em pó(não pode ser achocolatado pq tem leite em pó)
-1 xícara de Ades (fica mais gostoso com o sabor shake de morango, vitamina de banana ou frapê de côco)
-1 xícara (rasa) de açucar
-3 colheres de óleo
Acrescentar:
-2 xícaras de farinha de trigo
bater novamente
Misturar: 1 colher (bem cheia) de fermento em pó
Untar a assadeira com óleo ou creme vegetal (becel)
Assar em forno (180°) por mais ou menos 35 minutos
Calda:
Levar em fogo baixo:
-1 xícara de chocolate em pó (sempre ler o rótulo pra ver se tem leite em pó)
-1 colher(cheia) de creme vegetal
Should we get the technical shizz out of the way first? Great, let's make it technical because in this whole discourse it's the facts and not the emotions, the reason and logic, not the faith that we need to float to the top. Yes this is flat food and I love flat food. I want to explore if flat is enough or are there other things to consider?
Here's a fact: Flaxseed gum can be used as a setting agent. We ought test then whether this is the best answer or just an answer.
The gum component of flaxseed is about 8 per cent by weight. Don't expect that much yield unless you have a unicorn handy to help with extraction efficiency. That slimy goop that oozes out of soaking flaxseed is a polysaccharide mix composed of xylose, arabinose, glucose, galactose, galacturonic acid, rhamnose and fucose — whatever they are. Really important to understand is that this stuff is hydrophilic — once it gets hold of that water it really wants to hang on to it. It'll stay gloopy.
When you cook with wheat flour or egg, heat is used to produce changes in the proteins that make bonds. Those coagulated proteins give whatever you are cooking its structure; the strength to hold it together. Flaxseed gum doesn't set with heat. What gets it into the mood for binding things together is losing that water it absorbed in the extraction process. There's the rub! Being strongly hydrophilic it selfishly wants to hang onto that water; to not give it back. There are two ways you can get that water out in your kitchen — both use evaporation and heat. But you can't rush it — each is low and slow.
I made these seed crackers in an oven. You can see here they are furrowed; scored with a blade so they will snap when done because they'll be too crisp to cut. I didn't need to make them at all. But I wanted to try, and to learn. I learned a LOT. My oven is BIG and for this batch of crackers it needed to run for between 1.5-2 hours at 170°C. That's a lot of energy and just how tightly the gum was hanging onto the 2 cups of water in the recipe.
I'm not really cooking. This is dehydrating and that's another way to approach this recipe. The mix could be spread out in my dehydrator. Then instead of maybe two hours I could have it running for something like 24 hours — a whole day of power consumption to make one little box of seed crackers. Hmmm?
Some people need this kind of recipe. Food allergies are real: salicylates, gluten, crustaceans, tomatoes, peanuts etc can make people really ill. Some like lactose intolerance, that thing with broad beans, a genetic variant which makes coriander undesirable etc aren't going to kill you, just spoil your day. Then there's the ideologues who for whatever reason develop philosophical rather than biological approaches to diet. Here I will take the lead from ABC TV's Kate McLennan and Kate McCartney — a food intolerant and an intolerable foodie. For whatever reason you have to deviate from a conventional diet you really should have a reason which makes better outcomes, not intolerable ones.
I've been a self-reliant cook: water collection, fuel, food production, harvesting, breeding, slaughter, processing, preservation, the works. If you do work to collect and process your fuel for cooking you want efficiency. You don't want to burn more than you need to feed yourself because of a rash of ideology. This stuff is HARD work. I'll go further. If you are using fossil fuels to feed your ideology in the mistaken belief that if you don't eat meat, go gluten-free because it's bad for some people or you forage for weeds or that vegan will save the world then you had better take an introspective look at yourself in the room of mirrors. "Frankenfood", like these crackers is the fodder of ideologues and the green-washing fraternity marketing these tropes.
I'll explain. First of all, every component in these crackers was imported except for 2 cups of water, 2 tablespoons of sugar and 1 teaspoon of salt. They were carried around the world in a petroleum-fuelled contrivance, wrapped in petroleum derived plastic…and on and on. That CO₂ you might have saved by not eating meat? Yeah, it got made by baking or dehydrating, by freight, by falsehoods. Even if I had a solar drier or all the electricity for appliances was made from a source which made no emissions…quieten down now…I still have to somehow offset the transport emissions AND the emissions from mining, transport, refining, fabrication and transport of the devices which generated and transported that electricity! It's a minefield!! Likewise let's look at whether you saved a cow, a chicken etc. Well, no, you didn't. The cuddly little animals exist because they were bred for a need. The loss of diversity in domestic animals has come about precisely for this reason. If the market for something goes away, nobody breeds it and it dies out. Want to save kangaroos so you oppose shooting them? Actually the best way to ensure that we value kangaroos is to eat them. Then someone will protect them because they can earn an income.
We need to do better if we want to save the planet. If we travel to forage or hunt by any means because we live in a concrete jungle then that's a lifestyle. If we have a forest outside our door, a garden, even a weed patch…that's a sustainable resource — zero food miles. We have to choose to eat locally, not ideologically. These crackers were yummy and yet they were so utterly wrong in their self-indulgent way that they left a bitter taste in my mouth. I won't cook them again because in all their smug marketing they did more harm than good.
118/366,
Creamy, 1.5%, 100 g, Lactose free, unopened,
Garden Village, Burnaby, British Columbia, Canada
Thanks everyone!!
Explored:
March 26
#8
Strobist:
Flash fired camera left at 1/8
Modeling light camera right to balance light
What I learned doing this shot:
- Milk splashing and makes more of a mess then water.
- 2% milk is way to thin. Next time I need to use whole milk or cream
- Make an easier contraption to hold the spoon.
Go read the Blog
Stalk me on Facebook
You can Buzz my Google here
Join a forum MyCanikon
© 2010 Lisa Otto Photography, All Rights Reserved. This image may NOT be used for anything without my explicit permission. In others words...don't steal
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic i acetonitrat de plata.
Positivat amb Photoshop a partir del negatiu original.
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 4x5. Developed with gallic acid and acetonitrate of silver.
Inverted to positive with Photoshop, from the original paper negative.
I include sweet corn in my weekly shopping. It is one of the main staples in my diet and I love it. I am gluten and lactose intolerant.
ANSH 119 - 20. Corn on the cob
26.8.09
Haven't done one of these for a while. Bit twee, I know. Just haven't wanted to be slaving over a hot camera all week. No, no, of course it was planned. What are you suggesting, that I was trying to take the fig and it just didn't quite work on its own? That'll learn me for taking my pic of the day without putting my contacts in...
Hoping this will qualify for pretty pink heartache tomorrow. Since that fig is in some real pain. Literally. Heart rending. ;)
India, Kerala, Tamil Nadur
Roadside fresh coconut water vendor, he opens the green coconut with his machete, chopping with 3-4 hits the top of, getting a small hole to fit a drinking straw.
That remembered me of my Years,…great Years, in Venezuela a few decades back, we also had the roadsides coconut water hawkers.
The vendor opened the still green coconut at the top with his machete & only three clean cuts to fit the drinking straw
You drank half of the coconut water from the green nut with a straw, then handed the nut back to the "barman", who poured the remaining water into a blender, chopped the fibrous nutshell in half, scraped the still jelly-like flesh from inside out of the nut & added it also into the blender with some crushed ice, if desired with a small dash of rum, let the blender run for a minute, then poured everything into a cup, …et voilà, …a "lactose-free" Batida was ready, today one would call it a kind of smoothie.
The roadside vendors always got a good tip for their show & we had a good reason to stop halfway, so it became a customary on our way to one of the wonderful beaches on the Venezuela Caribbean coast.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
Why Are People Embarrassed By Flatulence?
Flatulence, or passing gas, is a natural bodily function that occurs when the digestive system breaks down food and produces gas as a byproduct. Despite being a natural process, many people feel embarrassed or ashamed when they pass gas in public or around others.
One reason people might feel embarrassed by flatulence is due to social norms and expectations around bodily functions. In many cultures, passing gas is considered impolite and rude, and people may view it as a sign of poor manners or lack of self-control. Additionally, flatulence can be associated with unpleasant smells, which can further add to feelings of embarrassment and discomfort.
Another reason people may feel embarrassed by flatulence is due to personal beliefs or insecurities. Some people may feel ashamed of their bodily functions or believe that passing gas is dirty or inappropriate. Others may be worried about being judged or ridiculed by others for their flatulence.
In some cases, medical conditions such as irritable bowel syndrome (IBS) or lactose intolerance can cause excessive flatulence, which can be embarrassing and disruptive to daily life. In these situations, seeking medical advice and treatment may help alleviate the symptoms and reduce feelings of embarrassment.
Overall, the embarrassment surrounding flatulence is often a result of social and cultural norms, personal beliefs and insecurities, and the potential for unpleasant smells. However, it's important to remember that passing gas is a normal and natural bodily function, and there's no need to feel ashamed or embarrassed about it.
At the end of the day to most of us it's just funny.
( I am fairly certain it was him).
IN ENGLISH BELOW THE LINE
L'església i rectoria de Sant Pau de Riu-sec, a les afores de Sabadell. Aquesta foto, per tècnica, podria ser feta el 1840, però data del 2022.
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 4x5; paper UP Biotop. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat amb acid gal·lic durant 6 minuts, afegint acetonitrat de plata als 3 minuts.
Exposat 90 segons a f5.6; molt de sol.
Tot i que el paper Biotop s'enfosqueix molt només sensibilitzar-lo, m'ha agradat el nivell de detall que dona per als calotips.
Positiu invertit amb Photoshop, a partir del negatiu en paper original.
ca.wikipedia.org/wiki/Sant_Pau_de_Riu-sec
==========================
The romanesque church and rectory of Sant Pau de Riu-sec, on the outskirts of Sabadell. This calotype, as such, could had been made in 1840, but I took it in 2022.
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; UP Biotop paper, cut to 4x5. Developed with gallic acid for 6 minutes adding the acetonitrate of silver at 3 minutes mark.
Sunny sky, noon, exposed for 90 seconds at f5.6.
This Biotop paper foggs a lot just after sensitizing, and it's completely unsuitable for making salt print copies, but the level of detail it gives even without sizing, it's wonderful.
Photoshop inverted positive, from the original paper negative.
What a wonderful rewarding outing to Kinderdijk it had been, thank you everyone! Half-frozen I went charging down the road on my mobility scooter as fast as I could, Back to Café de Klok where the bus had to come and pick me up again in 30 minutes. I ordered a lovely "Afflegem" Belgian beer (yes! yes! I know hot chocolate would have been more appropriate, but I'm lactose-intolerant) and then the long wait started. Eventually I had to wait for 2 hours before they came to fetch me. But it was all worth it, And I will most certainly go back there on adventure again
OK, so I read the group's rule where it stated "NO photos of cats, cows or any other animals!" So in protest... instead of campaigning for Milk... this is my take of what would happen if a lactose intolerate guy drinks 3 - 64fl oz of pure farm fresh milk and 3 pints of cream just to get the milk mustache right... I mean come on ... Oshin's my baby and no animal?!!
I wish the admin for Got Milk would change their policy / rule on no animal!
IN ENGLISH BELOW THE LINE
Calotip mètode Pélegry modificat (mel en comptes de xerigot), en format 13x18 cm.; paper Canson Marker. Sense aportar-hi ni lactosa a la iodització ni dextrina al sensibilitzat; revelat durant 35 minuts amb acid gal·lic i acetonitrat de plata. Uns 4:30 minuts d'exposició a f11.
Negatiu positivat digitalment.
Càmera Konrad Seitz, fabricada cap al 1895, amb objectiu Konrad Seitz Rapid Aplanat f8.
Amb aquest calotip em vaig trobar amb l'explicació a un estrany problema que tenia amb els calotips, on sovint es mostraven unes taques en forma de vetes. Resulta que en sensititzar els papers, els deixava assecar a les fosques sobre planxes de fusta i dins una caixa fosca. Doncs, bé, a la esquerra del campanar teniu un dels nussos de la fusta d'aquestes planxes! Resulta que els quimics que impregnen aquestes planxes i que jo havia reaprofitat diverses vegades, contaminaven els papers molls! Lliçó apresa, ara els asseco com peces de roba, amb l'habitació a les fosques.
Campanar romanic de l'església de Santa Cecilia de Molló, al Ripollès.
==========================
Calotype done following the Pélegry method (modified), with honey and no whey, lactose nor dextrin; Canson Marker paper, cut to 13x18 cm. Developed for 35 minutes with gallic acid and acetonitrate of silver. About 4:30 minutes exposure.
Digitally inverted negative.
Konrad Seitz camera, made in Nürnberg c.1895, with K. Seitz Rapid Aplanat f8 lens.
This was one of the last calotypes of this batch, which showed it's issues with not washing enough during the iodization. Main problem was the fogging during development, but this particular one showed a particular detail that forced me to change my iodization. To dry the sensitized papers in the dark, I placed them in wood boards all inside a dark box. But several of them showed lines which I could not see what it was... until this one! To the left of the tower the lines form into... a wood knot! It was the wooden panels I used to dry the papers, which transfered whatever chemical they had received earlier (I myself used them to dry several papers). Leason learned!
In this particular calotype, although fine in the architectural details, has huge dark spots damaging it. I presume it was my fault not washing the paper enough during the sensetization, thus excess silver nitrate remaining.
This is the romanesque bell tower of the church of Santa Cecilia de Molló, in the village of Molló, Catalonia.