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bigabyte
01-23-2010, 12:07 AM
Our new category is...

"Asian!"
http://www.mapsofworld.com/asia-map.gif
Image courtesy of mapsofworld.com

...as chosen by ecode, the winner of the Vegetable Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=76291)!

Asia is a huge continent, with many different countries of many different flavors. This should be interesting!

Here are the simple and unchanging list of rules for the BBQ Brethren Throwdown...

1) The dish must be Grilled or Smoked during the cooking process, or feature Grilled or Smoked ingredients in a prominent manner.
2) Entries must be cooked during the current throwdown period ( 1/22 - 1/31 ).
3) All pics (any number) must be submitted by Midnight Central Time on the night of 1/31.
4) Only one picture from one dish will be used for voting, so please specify which one you want used, otherwise I will choose and my decision will be final.
5) If you have any problems with any of the entries, believing them not to be qualified for any reason, please use the ***VOTE*** thread and exercise your power of voting against those entries. Any complaints posted in any Throwdown thread, or directed to me via any other means will be ignored.

The voting will begin Monday 2/1 after I submit the "Vote" thread and will run through Friday 2/5. All votes will be public.

Don't forget, you can still enter the Breakfast (http://www.bbq-brethren.com/forum/showthread.php?t=76164) Throwdown until Sunday night 1/24 by midnight Central time.

Our next category will be decided by the winner of the I'd Never Eat That (Innards) Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=76369)!

Best of luck and even better eats to all!

Midnight Smoke
01-23-2010, 12:10 AM
That leaves it really open... Cat comes to mind. Sorry....

jack040806
01-23-2010, 12:25 AM
It does bring new meaning to the saying "cat got your tongue"

SmokinAussie
01-23-2010, 03:41 AM
Should I choose to submit an entry... there is no question that I will.... be competitive.

I was about to say... "Win", but despite my confidence I remain a rookie, and shooting one's mouth off gets you largely.... "screwed" :mrgreen:

BUT! I think I'll have a crack at this...

Please consider. 8)

Garyclaw
01-23-2010, 07:41 AM
Should I choose to submit an entry... there is no question that I will.... be competitive.

I was about to say... "Win", but despite my confidence I remain a rookie, and shooting one's mouth off gets you largely.... "screwed" :mrgreen:

BUT! I think I'll have a crack at this...

Please consider. 8)

Show us your goat/cat/dog/snake/lizard/insect entry!:mrgreen:

Buster Dog BBQ
01-23-2010, 08:16 AM
Sounds like a reason to break out
the wok. I might wok some squirrel and armadilos.

deguerre
01-23-2010, 03:27 PM
Should I choose to submit an entry... there is no question that I will.... be competitive.

I was about to say... "Win", but despite my confidence I remain a rookie, and shooting one's mouth off gets you largely.... "screwed" :mrgreen:

BUT! I think I'll have a crack at this...

Please consider. 8)
Two words Bill...Joe Namath!
Howza bout some Croc?

High Q
01-24-2010, 09:11 PM
I feel a turkish kabob thing coming on!

Phubar
01-25-2010, 02:46 AM
Should I choose to submit an entry... there is no question that I will.... be competitive.

I was about to say... "Win", but despite my confidence I remain a rookie, and shooting one's mouth off gets you largely.... "screwed" :mrgreen:

BUT! I think I'll have a crack at this...

Please consider. 8)


I believe you!
You've got pharking Asia as a neighbour!

NorthwestBBQ
01-25-2010, 03:15 AM
I believe you!
You've got pharking Asia as a neighbour!

Indeed. Real close to the Philippines. (Lechon baboy) :-D

SmokinAussie
01-25-2010, 05:42 AM
Ooops,

Now im in the Sh!t... I'll have to do something!!!!

Cracklin Jeorge
01-25-2010, 05:51 AM
Black Fungus, bean sprouts, and bamboo shoots, this should be fun!

deguerre
01-25-2010, 11:47 AM
(I)Gore can resurrect his smoked eggplant for some Baba Ghanoush.:twisted:

Alan in Ga
01-27-2010, 08:19 PM
We smoked this beautiful loin tonite and it came out great. We made an asian injection ,smoked for 3 1/2 hrs and served with Maifun noodles and mixed asian veggies.

__________________________________________________ ____________

NB offset
www.57smokehouse.blogspot.com/

Gore
01-27-2010, 09:31 PM
(I)Gore can resurrect his smoked eggplant for some Baba Ghanoush.:twisted:

Just when I get Master calmed down, you have to bring that sad episode up again! :evil:

edit: Alan, is that pork loin stuffed with something or is that just the effect of the smoke ring? I can't quite make out the picture. It sure looks yummy!

big brother smoke
01-27-2010, 09:56 PM
I have been eating Asian all week, so I might as well post what I have been eating! :biggrin:

Shrimp Stirfry
http://i54.photobucket.com/albums/g93/bigbrothersmoke/DSC04824.jpg

Seafood Curry Soup
http://i54.photobucket.com/albums/g93/bigbrothersmoke/DSC04841.jpg

Alan in Ga
01-27-2010, 09:56 PM
It's not stuffed just smoked and came out real good.

barbefunkoramaque
01-27-2010, 10:06 PM
Oh.. sorry, this was about Food.

Phubar
01-28-2010, 04:50 AM
I have been eating Asian all week, so I might as well post what I have been eating! :biggrin:


That's it!
I'm admitting defeat allready!

Meat Burner
01-28-2010, 08:43 PM
Nothing fancy here. This is pretty typical of what we like to put together. Did a brisket stir fry a couple months back and loved it. So, we did it again. Stir fry is vegs, fried egg, and chopped fried BBB from last month, stir fry is smoked brisket that was frozen and thawed. (This is excellent), with extra bamboo and chestnut, and the skewers are teryaki marinated sirloin. We love the throwdowns to see the fantastic entries.

High Q
01-28-2010, 09:20 PM
Meat Burner - that is a really good looking plate. Congratulations and thanks for posting the pictures.

I really enjoy reading about these throwdowns. They really expand my thinking on what I can burn over an open fire.

deathamphetamine
01-28-2010, 10:26 PM
Great job Meat! That looks authentic as well as delicious!

SmokinAussie
01-29-2010, 04:46 AM
Question... Asian done on a Q' or just Asian.

Also... Asia is a BIG PLACE.. Any particular place you have in mind, or are we talking from East of the Urals, all the way to the most eastern Japanese Island, which is nearly Alaska... Just Sayin'.....:mrgreen:

High Q
01-29-2010, 06:44 AM
I think the working definition of Asia for the throwdown is the map in bigabyte's first post - the contest includes Asia Minor and Russia.

on the Q question - "1) The dish must be Grilled or Smoked during the cooking process, or feature Grilled or Smoked ingredients in a prominent manner."

bigabyte
01-29-2010, 07:21 AM
What ^^^they^^^ said.:cool:

landarc
01-29-2010, 12:40 PM
Question... Asian done on a Q' or just Asian.

Also... Asia is a BIG PLACE.. Any particular place you have in mind, or are we talking from East of the Urals, all the way to the most eastern Japanese Island, which is nearly Alaska... Just Sayin'.....:mrgreen:
1. You have to be Asian, or of Asian descent to enter.
2. If you have an advanced degree in Asian or Asia, you can enter as an honorary Asian.
3. Adobo is not Asian, although other pepper paste products may be used.
4. No uralnating on the food.
5. Hawaii counts as Asian, since I think we all know it is American by name only and is totally occupied by Asians.
6. These rules really work for me.

bigabyte
01-29-2010, 01:41 PM
Not what ^^^dum-dum^^^ said...

deguerre
01-29-2010, 04:18 PM
1. You have to be Asian, or of Asian descent to enter.
2. If you have an advanced degree in Asian or Asia, you can enter as an honorary Asian.
3. Adobo is not Asian, although other pepper paste products may be used.
4. No uralnating on the food.
5. Hawaii counts as Asian, since I think we all know it is American by name only and is totally occupied by Asians.
6. These rules really work for me.
So are the Phillipines Spanish?:biggrin:

landarc
01-29-2010, 04:19 PM
Women are Asian, don't care about the men.

(apologizing now to Kuya's Kitchen)

millsy
01-29-2010, 04:23 PM
Is that not what judo is.I wish I could post a picture of a take down.

millsy
01-29-2010, 04:25 PM
http://t0.gstatic.com/images?q=tbn:ZAJwKelvXGagIM:http://2.bp.blogspot.com/_LmHhFRXI7U0/SP_ItqPaMDI/AAAAAAAACAU/qFYc68XBq-Q/s400/throwdown.jpg (http://images.google.ca/imgres?imgurl=http://2.bp.blogspot.com/_LmHhFRXI7U0/SP_ItqPaMDI/AAAAAAAACAU/qFYc68XBq-Q/s400/throwdown.jpg&imgrefurl=http://www.thunderrun.us/2008_10_01_archive.html&usg=__fAp85cL8XXVFM-HMXEuJ8a1acpc=&h=289&w=400&sz=25&hl=en&start=6&itbs=1&tbnid=ZAJwKelvXGagIM:&tbnh=90&tbnw=124&prev=/images%3Fq%3Dthrow%2Bdown%26gbv%3D2%26hl%3Den)
I got one

Bogus Chezz Hawg
01-29-2010, 05:23 PM
When I asked my Vietnamese friend if he ever ate any dog, he said, "Ah, black dog, much more tender than white dog"! (True story) He was joking about the tenderness part, but he did eat dog before he moved to the USA.
He said he could go to some Vietnamese restaurants in "Little Saigon" in Westminster, California and order dog. Of course it's not on the menu. He said if you don't look like and speak Vietnamese they'll never acknowledge having it, of course.

nzrebel
01-29-2010, 05:33 PM
Ooops,

Now im in the Sh!t... I'll have to do something!!!!


Stir fried face-leeches....mmmmmm....


Dave

nzrebel
01-29-2010, 05:36 PM
[QUOTE=landarc;1161346]1. You have to be Asian, or of Asian descent to enter.

Does "Caucasian" count?

Dave

landarc
01-29-2010, 05:50 PM
I don't make the rules, I just misinterpret them.

deguerre
01-29-2010, 06:18 PM
I don't make the rules, I just misinterpret them.
:biggrin:

Cracklin Jeorge
01-30-2010, 09:15 AM
I've been getting in touch with my inner Asian all week. I think 2 more movies on Chop Saki theater and it'll be time to break out the cleaver!

bigabyte
01-30-2010, 09:29 AM
I saw Kung-Fu Hustle last night, so I'm ready!

Cracklin Jeorge
01-30-2010, 10:05 AM
I saw Kung-Fu Hustle last night, so I'm ready!

Oh man that could be an unfair advantage. There's no defense to that Lion's Roar thing.:biggrin:

Buster Dog BBQ
01-30-2010, 10:21 AM
When I asked my Vietnamese friend if he ever ate any dog, he said, "Ah, black dog, much more tender than white dog"! (True story) He was joking about the tenderness part, but he did eat dog before he moved to the USA.

Kind of like kurobuta pork huh?

landarc
01-30-2010, 03:58 PM
No, dog would be kuroinu or shiroinu depending on the breed.

I been doing a lot of yakking, here is a shot of char siu ribs, it is my entry until I cook something better looking.
http://i166.photobucket.com/albums/u105/landarc/P1190027.jpg?t=1263959703

deguerre
01-30-2010, 04:12 PM
I'd hit those Bob!

SmokinAussie
01-30-2010, 04:44 PM
NIce stuff Bob... looks restaurant quality there...

High Q
01-30-2010, 08:06 PM
I went to Korea on business late last year. Tonight, I attempted to replicate the Korean BBQ that I had while there.

I bought approximately five pounds of Beef Short Ribs and trimmed off the bone and fat cap.

http://i113.photobucket.com/albums/n228/sipes2/Kalbi%20Beef%20-%20Korean%20BBQ/DSC_0315.jpg

I sliced the ribs on a bias into 1/2" to 3/4" slices and then pounded them down to 1/4" ish with a hammer. The ribs were marinated in a mixture of soy sauce, sesame oil, rice vinegar, sugar, garlic, green onions and a whole medium apple (all blended in the food processor).

http://i113.photobucket.com/albums/n228/sipes2/Kalbi%20Beef%20-%20Korean%20BBQ/DSC_0316.jpg

I fired up the WSM in grill mode. I started a chimney full of lump charcoal and dumped it on one side of the grill when it was good and ready. I cooked the first half of the rib meat and moved it over to the cold side while I cooked the second half.

http://i113.photobucket.com/albums/n228/sipes2/Kalbi%20Beef%20-%20Korean%20BBQ/DSC_0367.jpg

After taking the meat off the grill, I served it just as I had seen it in Korea - lettuce, kimchi, steamed rice and kalbi beef ribs.

http://i113.photobucket.com/albums/n228/sipes2/Kalbi%20Beef%20-%20Korean%20BBQ/DSC_0369.jpg

Please use the last photo for the throwdown.

landarc
01-30-2010, 08:12 PM
Wow,very nice job

deguerre
01-31-2010, 01:26 AM
Agreed. Nice job!

Phubar
01-31-2010, 05:52 AM
Looks terrific High Q!

Here's my entry:

Roti(pie) =Hindustan - http://en.wikipedia.org/wiki/Hindustan

Petjel,layered cake ( http://en.wikipedia.org/wiki/Spekkoek )and sateh=Indonesia - http://en.wikipedia.org/wiki/Indonesia

http://i673.photobucket.com/albums/vv96/phubar/IMG_0046-3.jpg
http://i673.photobucket.com/albums/vv96/phubar/IMG_0048-3.jpg

millsy
01-31-2010, 06:08 AM
Damn High Q that beef looks like the bomb

Cracklin Jeorge
01-31-2010, 03:10 PM
My entry is... Masaman Chicken with a side of Thai Noodles on Grilled Romaine and Pork Satay. Masaman Chicken is a kind of Thai Stew made with Chicken, onion, potato, carrot, and peppers and peanuts in a coconut curry.
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Masaman%20Chicken/Ingredients.jpg
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Masaman%20Chicken/Browning.jpg
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Masaman%20Chicken/SIMMER.jpg
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Masaman%20Chicken/SIDES.jpg
http://i459.photobucket.com/albums/qq317/Cracklin_Jeorge/Masaman%20Chicken/Plate1.jpg

The Last Pic is my entry.

bingo1912
01-31-2010, 04:05 PM
Wow GREAT Pronography High Q
Clear,sharp image with poppin colors, can't wait to try it!
Thanks
Gary

Rick's Tropical Delight
01-31-2010, 04:47 PM
uh oh.

hey jeorge, what were the camera settings on the first ingredient shot?

Cracklin Jeorge
01-31-2010, 05:04 PM
uh oh.

hey jeorge, what were the camera settings on the first ingredient shot?

Auto No flash. But I'm bouncing light around with reflective cards. Explain the uh-Oh.

Cracklin Jeorge
01-31-2010, 05:34 PM
I mean other than having poor lighting, soft focus, and using both rice and coconut did I do something wrong?

Rick's Tropical Delight
01-31-2010, 05:35 PM
uh oh my simple dish is too simple to compete.

what aperture and shutter. reflective cards? go on :shock:

Cracklin Jeorge
01-31-2010, 05:44 PM
Oh!

OK but this might get bumped... F4 @ 1/60th of a second. Reflective cards are silver mylar on a chip board stock.

Here's the deal, I've directed a lot of food photography and I know what it takes but I don't have the equipment. You need a good soft light source high and slightly behind and a little fill light from the front above the camera and what set it off is just a sharp focused light that just skims the top of the food. Now try getting that with halogen kitchen lights 2 reflective cards and a flashlight. My stomach wins over the photo every time!

landarc
01-31-2010, 05:54 PM
Ringer! Cracklin' Jeorge knows what he is doing!

Cracklin Jeorge
01-31-2010, 05:59 PM
Ringer! Cracklin' Jeorge knows what he is doing!

"Those who know but can't do are doomed to teach" isn't that what they say?
Maybe I should teach.

SmokinAussie
01-31-2010, 06:18 PM
Hi All,

Who remembers my thread on that Bolar Blade??? No-one??

Well, anyway, I got some good hints on how to Q it, so I decided to combine themes for the Asian Throwdown.

My entry is "Asian BBQ Slow Smoked Beef, with Cold Udon Noodle Salad and BBQ Prawn Fried Rice" Here's the pics.

These are just some of the ingredients for the injection.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_25.jpg?t=1264980857


Here's the injection ready for reduction.

http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_27.jpg?t=1264981344

Here's the whole bolar blade after injection. It was then refrigerated overnight.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_29.jpg?t=1264981464

Put the fire on at 10 am next day, and drained off the excess injectate and reserved this for the sauce and the mop. Next photo is about 3/4 through the smoke after some nice mopping and smoking. Very happy with the colour at this stage. Smoker was at about 210F. Internal temp 150F
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_36.jpg?t=1264981714

Below, some of the ingredients for the noodle salad.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_55.jpg?t=1264981773

Here's the prawn done on a traditional Chinese Sizzle Plate over the firebox of the COS.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_47.jpg?t=1264982206

Here come the money shots...
Beef was smoked up to temp of 177F. I could not get it much higher than that as time was running late and I would have had to add more wood. As a result, it was more a roast than a "pull" but still seriously tender and succulent all the same.

http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_63.jpg?t=1264982306
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_64.jpg?t=1264982389
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_70.jpg?t=1264982427
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_67.jpg?t=1264982484
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_57.jpg?t=1264982546
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_60.jpg?t=1264982616

The Gravy was made solely from the reduced meat juices collected through the smoke.
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_69.jpg?t=1264982727


Here's the last plated shot. Sorry the presentation here is a bit ordinary, but we were all getting pretty hungry by then:
http://i959.photobucket.com/albums/ae78/SmokinAussie/Asian%20Comp/Bolar_74.jpg?t=1264982782

I'm not sure what picture to use as the proper "judgement" photo, so I'll leave it up to the judges.

Anyway, this was a fantastic meal and soooo much fun to do. I've never done an 8hour smoke before, so considering.... It came out pretty good. The asian injection and mop really came through in the flavour. There were no complaints from the family....

Thanks For Looking!

Cheers!:grin:

landarc
01-31-2010, 06:30 PM
Ask Bigabyte, he won't steer you wrong. :biggrin:

Gore
01-31-2010, 07:03 PM
Ask Bigabyte, he won't steer you wrong. :biggrin:

I second that! Bigabyte's advice is as good as Shawn's in my book! :biggrin: Uh, where is Shawn? Did she go on vacation with Phubar again? Hey Phube, did Shawn help you out with that yummy meal?

Boshizzle
01-31-2010, 07:04 PM
Wow! I mean, wow!

bigabyte
01-31-2010, 07:09 PM
there's some great looking stuff in here, it's gonna be another hard vote I think!

I do freely offer advice, and have done so many times before. the results speak for themselves!

Rick's Tropical Delight
01-31-2010, 07:17 PM
using my authentic kamado style ceramic cooker direct from asia some 3000 years ago and my trusty rusty wok, i whipped up a heapin' helpin' o' shrimp and walleye with coconut panko breading.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-003.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-012.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-014.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-016.jpg

use #3.

Cracklin Jeorge
01-31-2010, 07:24 PM
Sweet, simple, and Oh so authentic.
Looks great Rick!

SmokinAussie
01-31-2010, 07:34 PM
Rockin' Wokkin' on the burner Rick! Nice stuff and super colour!

landarc
01-31-2010, 07:50 PM
Nice Rick, where do you people get those eatin' sticks? :-D

Rick's Tropical Delight
01-31-2010, 07:52 PM
Nice Rick, where do you people get those eatin' sticks? :-D

i whittled mine outta a log i found down by the creek :biggrin:

boatnut
01-31-2010, 08:05 PM
using my authentic kamado style ceramic cooker direct from asia some 3000 years ago and my trusty rusty wok, i whipped up a heapin' helpin' o' shrimp and walleye with coconut panko breading.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-003.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-012.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-014.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/seafood/csw-016.jpg

use #3.


WTF??? since when do they have walleye in Asia??? LOL

Rick's Tropical Delight
01-31-2010, 08:09 PM
WTF??? since when do they have walleye in Asia??? LOL

all the best walleye have chinese eyes!

Buster Dog BBQ
01-31-2010, 08:11 PM
Man, I am not even getting in on this. There are some killer photos brothers. Nice job.

Buster Dog BBQ
01-31-2010, 08:12 PM
Oh!

OK but this might get bumped... F4 @ 1/60th of a second. Reflective cards are silver mylar on a chip board stock.

Here's the deal, I've directed a lot of food photography and I know what it takes but I don't have the equipment. You need a good soft light source high and slightly behind and a little fill light from the front above the camera and what set it off is just a sharp focused light that just skims the top of the food. Now try getting that with halogen kitchen lights 2 reflective cards and a flashlight. My stomach wins over the photo every time!
Will something like this work well with food? http://www.amazon.com/XPRO-Studio-Photography-White-Photo/dp/B000BFGU9E

Cracklin Jeorge
01-31-2010, 08:50 PM
Will something like this work well with food? http://www.amazon.com/XPRO-Studio-Photography-White-Photo/dp/B000BFGU9E

Do you mean like food shots for throw-downs?
NO! Absolutely not :lol:

Actually it might do pretty well. But, you usually want a mix of soft and hard light. Tenting everything is usually used for highly reflective objects like chrome, glass, etc. You could just build some frames out of PVC and stretch a translucent fabric across it. Use that on the top light and a little less focused fill from the front/side.

Cracklin Jeorge
01-31-2010, 08:56 PM
Buster, Check this article out.http://www.diyphotography.net/studio_lighting_diy_softboxing_the_world

It really depends on the ambient light you have to work with. Mine sucks! Rick Just points and shoots and his stuff looks great.

landarc
01-31-2010, 08:57 PM
all the best walleye have chinese eyes!
Wrong! The very best Walleye have Japanese eyes. :shock:

SmokinAussie
01-31-2010, 09:05 PM
Ask Bigabyte, he won't steer you wrong. :biggrin:

SO Bigabyte, what do you recommend? :?:

bigabyte
01-31-2010, 09:22 PM
I like what you did!:cool:

SmokinAussie
01-31-2010, 09:46 PM
I like what you did!:cool:

You got me there dude...:wink:

I'll leave it up to you.

Cheers!

Phubar
02-01-2010, 03:48 AM
I second that! Bigabyte's advice is as good as Shawn's in my book! :biggrin: Uh, where is Shawn? Did she go on vacation with Phubar again? Hey Phube, did Shawn help you out with that yummy meal?


Don't know what you're talking about.:roll:
Last time she was on vacation in NY her avatar said "I'm on Fubar"....just saying...

Rick's Tropical Delight
02-01-2010, 05:22 AM
Wrong! The very best Walleye have Japanese eyes. :shock:

tell pete townshend (http://en.wikipedia.org/wiki/All_the_Best_Cowboys_Have_Chinese_Eyes)

Rick's Tropical Delight
02-01-2010, 05:31 AM
Buster, Check this article out.http://www.diyphotography.net/studio_lighting_diy_softboxing_the_world

It really depends on the ambient light you have to work with. Mine sucks! Rick Just points and shoots and his stuff looks great.

someone posted this link awhile back and i was going to make one, but never did.

http://jyoseph.com/diy-light-box-for-product-photography/

bigabyte
02-01-2010, 07:41 AM
SO Bigabyte, what do you recommend? :?:
I went with the plated shot from the collection of "money shots". Hope it works out for ya!:cool:

deguerre
02-01-2010, 09:52 AM
Jeorge, Bill....Dang!:cool:
Rick, thought you weren't gonna enter cuz your dish was "too simple"?:biggrin:
I'd hit all three of those plates guys!