This is the short version of my film development technique. In the tank here I have three rolls of Foma Fomapan 100. Two of them are 120 and one is 35mm.
Here I mixed my Rodinal at 1+50 so with my three reels I made up 1500ml of developer.
My recipe for this was.
- Pre-soak in water for 5mins
- Rodinal 1+50
- Gentle inversions for 1 min (about 30).
- 5 x gentle inversion at each min
- Stop bath for 1 min
- Ilford Rapid fixer for 5 minutes
- Final rise for 10 minutes
- Photo-flo bath for 30 seconds
And here is a few shots using this developer and film.
Probably the most interesting fact that I learned this week is that in Sri Lanka meringues are called kisses. This tickled me so much that I decided that for the first time in about 15 years I would try and make meringues just so I could write a blog post calling the dessert Sloppy Kisses, this is my own take on the classic Eton mess.
- 3 x eggs at room temperature – you will just need the whites
- 100 x grams of caster sugar
- 100 x ml fresh cream
- a selection of fresh fruit – I used raspberry, blackberries and strawberries but anything goes
- preheat the oven to 140c
- add the egg whites to a super clean glass or steel bowl (plastic generally holds residue of all previous meals so can inhibit the foaming of the eggs)
- whisk the eggs until they foam and then start to form peaks
- when the eggs have stiffened start to add the sugar
- do this very gradually – I done it one spoonful at a time whisking after each spoonful
- repeat until all the sugar is in the eggs
- the mix will get pretty thick and glossy with the addition of sugar
- spoon the mixture onto a baking tray
- I was not too worried how these looked as I had planned to “Brendan Smash” them anyway
- you can shape them with spoons
- I baked mine for about 1 hour and 20 mins
- you want them to expand and then dry-out/ go hardish
- when cooked let them cool in the oven (open the door a bit if you can)
Thats it for the kisses/meringues, for the sloppy I whisk the cream until it thickens considerably. You can add more sugar to the cream but I find the kisses are sweet enough for this dish.
- layer the broken kisses, cream and fruit in a big bowl and enjoy.
I find that where possible you should share your Sloppy Kisses with a loved one! As always let me know if you make this or have your own alternative.
Videographer extraordinaire Peter O’Doherty made a short video on the opening night of the 2015 iStreet exhibition. The standard on display is incredible and it is nice to see the works of 56 Irish and international photographers under one roof. If you ever wondered what I look like – that’s me at the start of the video doing the blah, blah….
The exhibition runs until the 27th of August so pop along at let us know what you think.
Sol Art Gallery Opens:
Mon-Sat: 10:00 am – 5:30 pm Sun: 12:00 am – 5:30 pm
8 Dawson Street, Dublin 2
This is the shot that I have on show – I took it during my travels in India last year.
I have gotten a few request from people to demonstrate how to load a 120 film reel its pretty similar to the the 35mm video so I hope people find it helpful.
I decided to make this one without text so hopefully its pretty clear and to those of you about to be surprised my use of an Irish accent it’s just something i’m trying.
I don’t normally cook desserts for reasons of self preservation but carrot sweet is very tasty and I assumed since the main ingredient is carrots that it could potentially be a health food packed with vitamin A. I have since learned that this may not be the case and I urge you never to attempt to make this and enjoy a few carrot sticks dipped in natural yogurt instead.
For those of you wanting to try and bring on type 2 diabetes or grow obese overnight I list the details for your information only.
We made this for a party and served it to about 20 people so my quantities look a bit crazy – you can scale it back for your own needs but to be honest it would be possible to eat a whole pan of this yourself.
- 4 x Kg of Carrots
- 3 x Litre of whole fat milk
- 1 x large handful of cardamon pods
- 500 x grams of sugar
- 500 x grams of butter/ghee
- 100 x grams of raisins
- 100 x grams of nuts (cashew and almond)
- Peel and grate the carrots
- Place the milk in a large pan and add the cardamon pods (I bruise the pods first to release more flavour) Basically the milk will simmer until it reduces by half – be careful not to boil it as the milk will burn.
- Add all the sugar to the milk (I know, I know, I know, I was horrified too by the amount of sugar)
- In a pan fry the raisins and nuts in a lot of butter and set aside for later
- When the milk has reduced remove the cardamon pods
- Fry the grated carrots in batches – again use way to much butter
- The carrots should go reddish maroon – add them and the butter juice into the reduced milk and stir
- Add in the nuts and raisins and allow the whole cauldron to simmer until the carrots are soft and start to absorb the milk
- Give it all one last mix and then let it sit. Any remaining liquid will be absorbed over the next few hours.
So there it is folks. I like to enjoy this dish near a hospital with a good cardiac surgery team on standby or if you live too far from a hospital I suggest that you invest in your own defibrillator.
This is easily one of my all time favourite desserts and I really wish I did not know how to make it!!
Let me know if you decide to make this or any other insane desserts.
I say nuts to you sir!
This is another one that gets made often. Quick, simple and very tasty. You can make this with pretty much any type of nut and it is so similar to the dhal recipe I posted before that I have reused a photo.
Here I have made it with cashew nuts and a few almonds because I had some in the house. I think technically because of the luscious use of coconut milk here this would be considered closer to the Sri Lankan or Southern Indian style of cooking. I normally eat this with rice or cold the next day with a big slice of bread.
- 2 x cups of nuts – I used almonds and cashews
- 1 x medium sized onion
- 3 x cloves of garlic
- 2 x teaspoons of black mustard seeds
- 3 x curry leaves fresh is great but dried is ok also
- 200ml x coconut milk
- 1 x tea spoon curry power – I use HOT but use as per your taste
- oil for frying
- A lime – I do love a lime there are a little like magic
- Soak the nuts in hot water to slightly soften them.
- Chop the onions and garlic
- Heat a frying pan and add some oil.
- Fry the mustard seeds until they start to pop and scatter all over the cooker.
- Fry the onions, garlic and curry leaves until cooked “nicely”
- Remove the fry mixture to a separate dish for a few mins
- Lightly fry the nuts to a light charred – this adds a little richness and sweetness and loveliness
- Add the onion and garlic mix back to the nuts
- Add the coconut milk and stir
- Add the curry power to you taste
- apply a great squeeze of lime
So there it is, as always I’m looking for new ideas if you make it please let me know and if you have any suggestions for alternates please do share. I will post an indian version of this dish mostly using tomatoes the next time I make it.