View allAll Photos Tagged Objects
One more with the Vivitar 35 EF.
This was also shot wide open at f2.8 and I'd say the lens is sharp enough. Could be much worse for a non-professional camera like this.
Vivitar 35 EF
Foma Fomapan 100 at ISO 200
Compard R09 One Shot 1+100
60 min semi-stand at 19°C
Agitation: 1 minute + 10s at 30 min
Tikkala, Sysmä, Finland 2024.
I was trying to take pictures of only blue things and it struck me as funny that toothbrushes now have colored bristles. . . seems kind of ridiculous.
Chillingham Castle - below ground is a torture chamber and archaeology collection - a fantastically jumbled collection of objects
Circa 1995. I remember being fascinated with these (presumably) buildings used to change in, but I can't remember where they are.
Faizaan Ali
The objects in the photo show a trend in GenZ beauty and skincare. I'm a male and I really didn't have much of a skin routine until I started using TikTok. TikTok influenced me in the beauty and skincare department, and a lot of the products shown in the photo are recommendations from skincare professionals on TikTok.
"Amidst a flurry of new trends, yearly promoted by mass media, there exists an often-voiced desire for timeless everlasting values, for design described as permanent and archetypal.
"Our new collection Timeless Objects attempts to make the pieces as timeless as ancient bronze monuments.
"Inside each piece there is “a found object”: either a disposable item or an anonymous thing culled from the mundane texture of our everyday life. Once we apply our special treatment, the familiar shapes start to look and feel like bronze sculpture. Trivial objects suddenly look permanent and essential. Are these pieces brand-new, or have they been made long time ago? We imagine objects that defy time and obsolescence, things that withstand fluctuations of trends and style...."
At the factory, the cacao beans are first sifted for foreign objects- you know, rocks, machetes, whatever got left in the bag. The cacao is weighed and sorted by type so that the manufacturer knows exactly what type of cacao is going into the chocolate. Some manufacturers use up to twelve types of cacao in their recipes, and they must carefully measure so that the flavor is consistent time after time.
Next, the cacao beans are roasted in large, rotating ovens, at temperatures of about 210-290F. Roasting lasts from half an hour up to two hours. The heat brings out more flavor and aroma, and it dries and darkens the beans.
Then the cacao beans are cracked and winnowed, that is, their outer shells are cracked and blown away, leaving the crushed and broken pieces of cacao beans, called “nibs.” At this point, we have something edible and really chocolatey, but they’re also really bitter. You might try some cacao nibs on a salad. Mmm.
See my set, Fairchild Tropical Botanic Garden for images of the chocolate-making process.