the Sweet Smell of Burning Fur (plonq) wrote,
the Sweet Smell of Burning Fur

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Pork pork pork

Our original plan yesterday had been to put some wings in the smoker, but by the time we were on our way home from shopping we realized that we would not be eating until nearly nine o'clock by the time the wings finished marinading and smoking.

As a quick back-up plan we swung by Frigs and grabbed a couple of butterfly pork steaks. My plan was to throw on on the grill with a bit of Bon Vivant's root beer barbecue sauce, but once I got the steaks home and unwrapped them I decided it would be a shame to cover up the flavour with a strong sauce. I finally opted to go with a gentler touch and used a dash of Hy's Seasoning Salt (which is surprisingly similar to Lawry's Seasoned Salt, only more pretentious).
Butterfly Pork

Even though the picture does not convey the wonderful sizzling sound of the meat on the grill, this angle shows it off nicely. Somewhere out there is a purist looking at this picture and being appalled over the lack of charcoal, let alone open flame. I will admit that you get better food from a charcoal grill, but this one has a lot of benefits too. It heats up quickly and evenly, cleans up quickly, and works in near-gale force winds (as I found out yesterday).

We accompanied it with some asparagus from the farmers' market. We typically brush this with olive oil before grilling it, but at my suggestion we tried using grape seed oil instead this time, and the results were better. The olive oil burns very quickly, and would often impart a bit of a burnt oil taste on the food. The grape seed oil has a much higher smoke point, and as a result the asparagus tasted better.
Actually our first test with the grape seed oil was a couple of days ago when we made chicken-stuffed pitas for dinner. I grilled some zucchini, onion and chicken for the pitas, and brushed all of them with a mixture of grape seed oil and lemon with very pleasing results.

I took many pictures of flowers, most of them with my old camera. I like both of my cameras, but my older one still tends to give better overall results. The biggest benefit of the new one is its small size and convenience.

I don't remember what these flowers are called, but I am told that they are a fairly invasive species in warmer climes. Fortunately they can't survive the obscene winters here, so we can enjoy them in the summer without fear of having them take over the land.

This is the kind of colours that digital cameras love to choke on. This was as bright as I could make the picture without blowing out any of the details (such as they are) in the petals.
Another Flower

Look close or you might miss it. The little critter in the middle of the frame is a hummingbird moth. He was buzzing and darting about from flower to flower. I took a couple of pictures, and was just resetting my camera to shutter priority to try and freeze him in place better when he got bored with us and flew off.
Hummingbird Moth

One could almost point to this picture as a self-contained tutorial on spot metering.

The bees were out in force. There were big, fat, happy-looking honey bees buzzing from flower to flower. The sight of them made me very happy.
The Bees

Here is a different bee from a different angle.

If I could go back to yesterday, I would have removed my circular polariser before I started shooting. I like the effects that I get from the polariser, but for shots like this it forces me to open the aperture more than I would like. Mind you, the sharpening I did in software afterwards made the short depth of field jump out even more.
Red Flower

My own poppy did not produce a flower this year, so I have to enjoy poppies vicariously through the competent gardening of others.

Tags: pork
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