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Vrghr's Christmas Feast 2015
Wuff's menu for this year's Christmas Feast sounds a bit like a wedding list: something old, something new, something borrowed, but nothing "blue" this time. *grins*
This feast is a combination of recipes and goodies wuffy has submitted in the past, new changes and additions for this year, inspirations from other FA cooks and the FACCC, and some recipes completely matching those FACCC folks have posted. Vrghr will put in all the links he can to those other recipes and goodies, and give credit to those other wonderful chefs and cooks here on FA who helped create and inspire this feast.
The menu: Ribeye roast crusted in Montreal seasoning, slow roasted for 5 hours and finished in a screaming hot oven to build a rich dark crust. Sliced to order and served over a bed of tender, eggy Yorkshire puddings enhanced with chives and thyme. The Yorkshire puddings were lightly covered with a robust beef jus made of the roast pan drippings, beef base, sautéed shallots and garlic, and Pinot Noir wine before being topped with the sliced roast.
The roasted slices were spread with a mushroom Duxelles of three types of mushrooms: Shiitaki, Oyster, and Crimini, mixed with sautéed shallots and slowly cooked until dark and tender, then braised with wine and simmered until reduced to a paste that was enhanced with heavy cream.
A creamy "Modernist" horseradish, chive and thyme foam,stabilized slightly with Xanthan Gum to keep it from melting back to cream on the hot beef, was piped lightly over the top with a soda siphon.
Roast beef nearly always "demands" a potato. Hassleback Potatoes, sliced like a fanned deck of playing cards, basted with bacon fat and butter and baked until they opened, then basted again and stuffed with bacon squares between each slice before they were returned to the hot oven to finish baking until they were French-fry crisp on the outside and tender and fluffy inside, satisfied this "requirement".
Avocado slices, fried in sesame oil and soy sauce with a touch of butter provided an unusual vegetable accompaniment.
A whole head of curry-garlic seasoned cauliflower, gently steamed in chicken stock and white wine, then crusted with a Panko-Parmesan crumb coating and baked to a crisp, crunchy brown dome served as an edible centerpiece to the table. (not shown in the pictures)
A bowl of the Jus was provided at the table for the diners.
Dessert was Holiday Berry Puffs: Puff pastry squares spread with Mascarpone cheese and a festive red and green duet of Kiwi and Strawberry compotes, garnished with whipped cream and fruit and berry slices.
The Result? Vrghr has never before eaten a plate of roast beef this good! There are times when everything just hits properly and the sum can even astonish and surpass the expectations of those cooking it. This was one of those times! WOW!!
It was, frankly, incredibly good! Earthy mushrooms to enhance the roast flavor of the beef. Powerful Jus, used judiciously over the pudding while the puddings soaked up the meat juices; the two combining with the eggy, spongy pudding to add a second layer of meaty flavors to the beef atop them. And that Modernist froth; creamy, with the right touch of horseradish, chives, and herbs to grace the beef. The beef itself, so tender you could cut it with a butter knife.
The potatoes held their own; French-fry crisp, buttery edges with fluffy tender centers, and a bit of bacon between every slice. The fried avocados had notes of crispy edges too, with creamy avocado centers, complemented by just a hint of sesame and the saltiness of soy.
The cauliflower coating remained crisp and crunchy, while they interior was redolent with exotic curry aromas, earthy garlic, and buttery-tender cauliflower.
One of the guests mentioned that this easily surpassed a 50$ restaurant plate. Your cookin' wuff was quite honored and happy to hear that!
Recipes and Inspirations:
Vrghr's 3-mushroom Duxelles was inspired by
Relios and his Oyster Mushroom Duxelles, found here: http://www.furaffinity.net/view/18220855/
The slow-roasted followed by intense heat technique for the ribeye beef was adapted from a recipe by Alton Brown, found here: http://www.foodnetwork.com/recipes/.....us-recipe.html
The Pan-Fried Avocados are from a recipe by
FurryRouxRoux, found here: www.furaffinity.net/view/18529118/
The Yorkshire Puddings are from Vrghr's prior recipe, found here: http://www.furaffinity.net/view/15319654/ with the addition of a bit of dried Thyme in the batter along with the chives this year (ducks the slings and stones of the "traditionalists" *giggles*)
The Berry Dessert Puffs recipe can be found here: http://www.furaffinity.net/full/18677379/
The Bacon-Stuffed Hasselback Potatoes recipe can be found here: http://www.furaffinity.net/view/18688505/
The Panko & Parmesan-crusted Curry-roasted Cauliflower recipe can be found here: http://www.furaffinity.net/view/18687805/
Vrghr's recipe for the roast beef, 3-Mushroom Duxelles, Beef Jus, and the Horseradish-chive foam are given below (work in progress)
Slow-Roasted Ribeye Roast Beef
Ingredients:
8 lb Ribeye Roast
Canadian/Montreal Seasoning
Aluminum Foil
Directions:
Remove the roast from packaging, pat dry, and coat all sides with a light layer of Canadian/Montreal seasoning. Allow to rest at room temperature for about an hour.
Preheat oven to 250F.
Place roast in a roasting rack, or on top of a couple of "sausages" of rolled up aluminum foil to raise roast off the bottom of the pan.
Roast in covered roasting pan until temperature in the middle of the roast reads 121-124 degrees. (about 4-5 hours)
Remove to plate and wrap with foil to rest while oven is heating again. Temperature inside roast will rise to 130-134 or more from carry-over heating.
Set oven to 475-500 degrees.
When preheated, place roast, uncovered in roasting pan, in oven and roast until a dark crust develops- 20-30 minutes or so, depending on temperature of the oven.
Remove roast and allow to set for another 10 minutes.
Carve to order.
Beef Jus
Ingredients:
1 C beef juices (fat strained off) from roast
1 C hot water mixed w/3 tsp Better Than Bouillon Au Jus Base
1/2 C Wine (Wuff used Pinot Noir)
2 tsp beef fat (from roast)
2 Shallots, minced
1 Tbs minced Garlic
~2 tsp Arrowroot (adjust for desired thickness)
Directions:
Skim the fat from the beef juices collected from the roast. Add ~2 tsp of the fat to a small sauce pan.
Sauté the minced shallot and garlic in the beef fat until the shallots are translucent and the garlic fragrant.
Add the remaining ingredients except the Arrowroot. Bring to a light boil and reduce volume by about 1/3.
Serve "as is" if a loose sauce is desired. For a thicker sauce, whisk in the arrowroot a teaspoon at a time. Allow sauce to return to a light boil for the arrowroot to activate. If desired, whisk in more and repeat until sauce reaches desired thickness.
Reduce heat to very low and "hold" sauce until ready for use.
Duxelles of Three Mushrooms
Ingredients:
8 oz each fresh Shiitaki, Oyster, and Crimini mushrooms
2 shallots, minced
2 Tbs minced Garlic
2 Tbs Butter
1/3 C beef juices
1/2 C Wine (Pinot Noir)
1/2 C Heavy (whipping) Cream
1 tsp Marjoram
1/2 tsp crushed Rosemary
Directions:
Clean the mushrooms. Remove the woody stems as needed. Finely chop all the mushrooms.
In a medium skillet, heat the butter over medium heat until foaming stops.
Sauté the shallots and garlic in the butter until the shallots are translucent and garlic is fragrant
Add the finely-chopped mushrooms. Sauté gently until all of the mushrooms are soft, dark, and have given up all their moisture (about 10 minutes).
Add the beef juices, marjoram, and rosemary, and continue to stir and cook until most of the moisture is absorbed or evaporated.
Add the wine, and continue to cook until most of the wine is gone and the mushrooms are very, very soft.
Stir in the heavy cream until completely incorporated.
Reduce heat to warm and cover to hold
NOTE: Because wuff used the beef juices from the roast, they were already heavily seasoned by the Canadian/Montreal seasoning, which used pepper, kosher salt, garlic, etc. No additional salt or pepper was needed for the mushrooms. However, if you use beef stock, you may wish to season your mushrooms with some additional salt and pepper.
Horseradish Chive Cream Foam
Ingredients:
1/2 C strong Horseradish Cream sauce (sub ~2 Tbs pure "prepared" Horseradish)
Enough Heavy Whipping Cream to make 1 full Cup prepared mixture
2 tsp powdered Horseradish (not needed if using pure strong prepared horseradish)
1 Tbs dried minced Chives
2 tsp dried Thyme
.5% Xanthan Gum by weight
Special Tools:
Soda Siphon w/NO2 charger (not CO2)
Precision scale accurate to .1 gram
Fine mesh sieve
Directions:
In a small sauce pan, combine the horseradish (prepared or cream), heavy cream, chives and thyme. If using prepared horseradish instead of cream, you will need to add more heavy cream to bring the volume up to ~1 cup. If using the milder horseradish cream sauce, add the powdered horseradish to gain extra strong horseradish flavor.
Allow to simmer over medium-low heat for about 15 minutes, for the chives, horseradish, and thyme flavors to thoroughly infuse the cream.
Using a precision scale, zero-out the weight of a small cup or bowl. Strain the cream mixture into the container through the fine-mesh sieve. If the total weight is well under 230 grams (~1 cup), make up the difference with some additional cream.
Note the weight of the cream sauce. You will want about 1/2 a percent (.5%) of Xanthan Gum or a bit more, by weight, to stabilize the foam.
Move the container off the scale and replace it with a scrap of clean paper. Zero out the weight of the paper. Measure out the Xanthan powder (if the cream weighs 230 grams, .5% xanthan would be ~1.2 grams)
Whisk the measured Xanthan powder into the cream mixture
Add the cream to the soda siphon. Cap the siphon and charge with NO2, shaking vigorously for at least 30 seconds.
Cream can be served warm or chilled.
NOtE: The heavy cream will foam up nicely by itself, but it will melt immediately in contact with the hot beef. The Xanthan Gum allows the foam to remain (mostly) a foam, even with the heat under it.
This feast is a combination of recipes and goodies wuffy has submitted in the past, new changes and additions for this year, inspirations from other FA cooks and the FACCC, and some recipes completely matching those FACCC folks have posted. Vrghr will put in all the links he can to those other recipes and goodies, and give credit to those other wonderful chefs and cooks here on FA who helped create and inspire this feast.
The menu: Ribeye roast crusted in Montreal seasoning, slow roasted for 5 hours and finished in a screaming hot oven to build a rich dark crust. Sliced to order and served over a bed of tender, eggy Yorkshire puddings enhanced with chives and thyme. The Yorkshire puddings were lightly covered with a robust beef jus made of the roast pan drippings, beef base, sautéed shallots and garlic, and Pinot Noir wine before being topped with the sliced roast.
The roasted slices were spread with a mushroom Duxelles of three types of mushrooms: Shiitaki, Oyster, and Crimini, mixed with sautéed shallots and slowly cooked until dark and tender, then braised with wine and simmered until reduced to a paste that was enhanced with heavy cream.
A creamy "Modernist" horseradish, chive and thyme foam,stabilized slightly with Xanthan Gum to keep it from melting back to cream on the hot beef, was piped lightly over the top with a soda siphon.
Roast beef nearly always "demands" a potato. Hassleback Potatoes, sliced like a fanned deck of playing cards, basted with bacon fat and butter and baked until they opened, then basted again and stuffed with bacon squares between each slice before they were returned to the hot oven to finish baking until they were French-fry crisp on the outside and tender and fluffy inside, satisfied this "requirement".
Avocado slices, fried in sesame oil and soy sauce with a touch of butter provided an unusual vegetable accompaniment.
A whole head of curry-garlic seasoned cauliflower, gently steamed in chicken stock and white wine, then crusted with a Panko-Parmesan crumb coating and baked to a crisp, crunchy brown dome served as an edible centerpiece to the table. (not shown in the pictures)
A bowl of the Jus was provided at the table for the diners.
Dessert was Holiday Berry Puffs: Puff pastry squares spread with Mascarpone cheese and a festive red and green duet of Kiwi and Strawberry compotes, garnished with whipped cream and fruit and berry slices.
The Result? Vrghr has never before eaten a plate of roast beef this good! There are times when everything just hits properly and the sum can even astonish and surpass the expectations of those cooking it. This was one of those times! WOW!!
It was, frankly, incredibly good! Earthy mushrooms to enhance the roast flavor of the beef. Powerful Jus, used judiciously over the pudding while the puddings soaked up the meat juices; the two combining with the eggy, spongy pudding to add a second layer of meaty flavors to the beef atop them. And that Modernist froth; creamy, with the right touch of horseradish, chives, and herbs to grace the beef. The beef itself, so tender you could cut it with a butter knife.
The potatoes held their own; French-fry crisp, buttery edges with fluffy tender centers, and a bit of bacon between every slice. The fried avocados had notes of crispy edges too, with creamy avocado centers, complemented by just a hint of sesame and the saltiness of soy.
The cauliflower coating remained crisp and crunchy, while they interior was redolent with exotic curry aromas, earthy garlic, and buttery-tender cauliflower.
One of the guests mentioned that this easily surpassed a 50$ restaurant plate. Your cookin' wuff was quite honored and happy to hear that!
Recipes and Inspirations:
Vrghr's 3-mushroom Duxelles was inspired by
Relios and his Oyster Mushroom Duxelles, found here: http://www.furaffinity.net/view/18220855/The slow-roasted followed by intense heat technique for the ribeye beef was adapted from a recipe by Alton Brown, found here: http://www.foodnetwork.com/recipes/.....us-recipe.html
The Pan-Fried Avocados are from a recipe by
FurryRouxRoux, found here: www.furaffinity.net/view/18529118/The Yorkshire Puddings are from Vrghr's prior recipe, found here: http://www.furaffinity.net/view/15319654/ with the addition of a bit of dried Thyme in the batter along with the chives this year (ducks the slings and stones of the "traditionalists" *giggles*)
The Berry Dessert Puffs recipe can be found here: http://www.furaffinity.net/full/18677379/
The Bacon-Stuffed Hasselback Potatoes recipe can be found here: http://www.furaffinity.net/view/18688505/
The Panko & Parmesan-crusted Curry-roasted Cauliflower recipe can be found here: http://www.furaffinity.net/view/18687805/
Vrghr's recipe for the roast beef, 3-Mushroom Duxelles, Beef Jus, and the Horseradish-chive foam are given below (work in progress)
Slow-Roasted Ribeye Roast Beef
Ingredients:
8 lb Ribeye Roast
Canadian/Montreal Seasoning
Aluminum Foil
Directions:
Remove the roast from packaging, pat dry, and coat all sides with a light layer of Canadian/Montreal seasoning. Allow to rest at room temperature for about an hour.
Preheat oven to 250F.
Place roast in a roasting rack, or on top of a couple of "sausages" of rolled up aluminum foil to raise roast off the bottom of the pan.
Roast in covered roasting pan until temperature in the middle of the roast reads 121-124 degrees. (about 4-5 hours)
Remove to plate and wrap with foil to rest while oven is heating again. Temperature inside roast will rise to 130-134 or more from carry-over heating.
Set oven to 475-500 degrees.
When preheated, place roast, uncovered in roasting pan, in oven and roast until a dark crust develops- 20-30 minutes or so, depending on temperature of the oven.
Remove roast and allow to set for another 10 minutes.
Carve to order.
Beef Jus
Ingredients:
1 C beef juices (fat strained off) from roast
1 C hot water mixed w/3 tsp Better Than Bouillon Au Jus Base
1/2 C Wine (Wuff used Pinot Noir)
2 tsp beef fat (from roast)
2 Shallots, minced
1 Tbs minced Garlic
~2 tsp Arrowroot (adjust for desired thickness)
Directions:
Skim the fat from the beef juices collected from the roast. Add ~2 tsp of the fat to a small sauce pan.
Sauté the minced shallot and garlic in the beef fat until the shallots are translucent and the garlic fragrant.
Add the remaining ingredients except the Arrowroot. Bring to a light boil and reduce volume by about 1/3.
Serve "as is" if a loose sauce is desired. For a thicker sauce, whisk in the arrowroot a teaspoon at a time. Allow sauce to return to a light boil for the arrowroot to activate. If desired, whisk in more and repeat until sauce reaches desired thickness.
Reduce heat to very low and "hold" sauce until ready for use.
Duxelles of Three Mushrooms
Ingredients:
8 oz each fresh Shiitaki, Oyster, and Crimini mushrooms
2 shallots, minced
2 Tbs minced Garlic
2 Tbs Butter
1/3 C beef juices
1/2 C Wine (Pinot Noir)
1/2 C Heavy (whipping) Cream
1 tsp Marjoram
1/2 tsp crushed Rosemary
Directions:
Clean the mushrooms. Remove the woody stems as needed. Finely chop all the mushrooms.
In a medium skillet, heat the butter over medium heat until foaming stops.
Sauté the shallots and garlic in the butter until the shallots are translucent and garlic is fragrant
Add the finely-chopped mushrooms. Sauté gently until all of the mushrooms are soft, dark, and have given up all their moisture (about 10 minutes).
Add the beef juices, marjoram, and rosemary, and continue to stir and cook until most of the moisture is absorbed or evaporated.
Add the wine, and continue to cook until most of the wine is gone and the mushrooms are very, very soft.
Stir in the heavy cream until completely incorporated.
Reduce heat to warm and cover to hold
NOTE: Because wuff used the beef juices from the roast, they were already heavily seasoned by the Canadian/Montreal seasoning, which used pepper, kosher salt, garlic, etc. No additional salt or pepper was needed for the mushrooms. However, if you use beef stock, you may wish to season your mushrooms with some additional salt and pepper.
Horseradish Chive Cream Foam
Ingredients:
1/2 C strong Horseradish Cream sauce (sub ~2 Tbs pure "prepared" Horseradish)
Enough Heavy Whipping Cream to make 1 full Cup prepared mixture
2 tsp powdered Horseradish (not needed if using pure strong prepared horseradish)
1 Tbs dried minced Chives
2 tsp dried Thyme
.5% Xanthan Gum by weight
Special Tools:
Soda Siphon w/NO2 charger (not CO2)
Precision scale accurate to .1 gram
Fine mesh sieve
Directions:
In a small sauce pan, combine the horseradish (prepared or cream), heavy cream, chives and thyme. If using prepared horseradish instead of cream, you will need to add more heavy cream to bring the volume up to ~1 cup. If using the milder horseradish cream sauce, add the powdered horseradish to gain extra strong horseradish flavor.
Allow to simmer over medium-low heat for about 15 minutes, for the chives, horseradish, and thyme flavors to thoroughly infuse the cream.
Using a precision scale, zero-out the weight of a small cup or bowl. Strain the cream mixture into the container through the fine-mesh sieve. If the total weight is well under 230 grams (~1 cup), make up the difference with some additional cream.
Note the weight of the cream sauce. You will want about 1/2 a percent (.5%) of Xanthan Gum or a bit more, by weight, to stabilize the foam.
Move the container off the scale and replace it with a scrap of clean paper. Zero out the weight of the paper. Measure out the Xanthan powder (if the cream weighs 230 grams, .5% xanthan would be ~1.2 grams)
Whisk the measured Xanthan powder into the cream mixture
Add the cream to the soda siphon. Cap the siphon and charge with NO2, shaking vigorously for at least 30 seconds.
Cream can be served warm or chilled.
NOtE: The heavy cream will foam up nicely by itself, but it will melt immediately in contact with the hot beef. The Xanthan Gum allows the foam to remain (mostly) a foam, even with the heat under it.
Category Resources / Tutorials
Species Unspecified / Any
Size 1705 x 2190px
File Size 1.31 MB
You had me well and truly hooked at the hassle backed spuds. I can image them with the merest shavings of fresh truffles on top and bang yum. You sure know how to do mass cooking. The avocados look melting in your mouth as for the meat, I ran out of descriptive words an hour ago just staring in the photo. Roll me out the door I just visually ate too much lol. *hugs*
Don't those hassleback 'taters just cry out so many possible serving ideas? And what a delightful presentation they make! Truffles - Mmmm! Those would be glorious indeed! Wuff desperately wants to try them with duck or goose fat too!
The knife work to get all those little slices parallel, and not nip out too many segments, can be a bit tricky at first, but it gets easier with practice. Using a "santoku" style knife (https://pibillwarner.files.wordpres.....toku-knife.jpg ) can help make that easier too. The size of the blade makes keeping the cuts straight and aligned a bit simpler.
So glad you enjoyed this! Wuffy will be filling in the rest of the recipe steps tomorrow! Tune back in there for the rest of the details.
The knife work to get all those little slices parallel, and not nip out too many segments, can be a bit tricky at first, but it gets easier with practice. Using a "santoku" style knife (https://pibillwarner.files.wordpres.....toku-knife.jpg ) can help make that easier too. The size of the blade makes keeping the cuts straight and aligned a bit simpler.
So glad you enjoyed this! Wuffy will be filling in the rest of the recipe steps tomorrow! Tune back in there for the rest of the details.
I actually have one of those knives, just never used it. Its a little big and heavy for my hands. Mind you I cheat when I do hassle backs. I put chop sticks either side of the spud or run a skewer just a little in form the bottom. I've never succeeded with Yorkshire puds though, I have a pommy heritage but still can't make Yorky puddings. lol *hugs*
Vrghr used wooden spoons to keep from cutting all the way through these. Your ideas also sound good, too!
The big, flat blade of the Santoku can be a bit unwieldy if you're not used to it. But it fits Vrghr's big ol' paws pretty well, and has become wuff's "go to" knife, even more often than his normal chef's knives. For light and delicate cutting, and the highest precision, wuff picks his Shun. It's like wielding a feather after holding those other knives, and sharp as a razor!
Hm... Yorkshire tips: There's no leavening agent in those, outside of the eggs. So to get nice, poofy puddings wuff makes sure to really whisk the batter well, and then to refrigerate it for at least 10 minutes (normally longer) for the batter to stiffen up. The next trick (this one will set off your smoke alarm!!), heat the fat/oil in a roaring hot oven until it is smoking. And the last trick - make sure you're ready to IMMEDIATELY get the chilled batter into the screaming hot pan the moment it comes out of the oven, then to get the pan immediately back into the heat. And delays there can significantly affect the way the puddings rise once they start baking, as well as the nice crusty outside to eggy-soft inside proportions.
Vrghr likes making individual puddings in a large-sized muffin pan, instead of making one large pudding and slicing it up. Those seem to rise very nicely. Not sure how the one larger pudding might react.
Hope these can help you out! *grins*
The big, flat blade of the Santoku can be a bit unwieldy if you're not used to it. But it fits Vrghr's big ol' paws pretty well, and has become wuff's "go to" knife, even more often than his normal chef's knives. For light and delicate cutting, and the highest precision, wuff picks his Shun. It's like wielding a feather after holding those other knives, and sharp as a razor!
Hm... Yorkshire tips: There's no leavening agent in those, outside of the eggs. So to get nice, poofy puddings wuff makes sure to really whisk the batter well, and then to refrigerate it for at least 10 minutes (normally longer) for the batter to stiffen up. The next trick (this one will set off your smoke alarm!!), heat the fat/oil in a roaring hot oven until it is smoking. And the last trick - make sure you're ready to IMMEDIATELY get the chilled batter into the screaming hot pan the moment it comes out of the oven, then to get the pan immediately back into the heat. And delays there can significantly affect the way the puddings rise once they start baking, as well as the nice crusty outside to eggy-soft inside proportions.
Vrghr likes making individual puddings in a large-sized muffin pan, instead of making one large pudding and slicing it up. Those seem to rise very nicely. Not sure how the one larger pudding might react.
Hope these can help you out! *grins*
Oh WOW! I will STAND AND APPLAUD your menu! It is both tradish, and contemporary! Wonderful! Your Post here... it umh... misses the obvious... The actual aromas, the tastes and the immediate companionships of sharing a table!
But I love that you can at least share the recipes here so very well, (they are awesome) and I must tell you that I also appreciate the excellent photography you have done with so much of your culinary efforts...
Varghr!- To You: A HAPPY AND PROSPEROUS NEW YEAR!
But I love that you can at least share the recipes here so very well, (they are awesome) and I must tell you that I also appreciate the excellent photography you have done with so much of your culinary efforts...
Varghr!- To You: A HAPPY AND PROSPEROUS NEW YEAR!
Ah, if only there were a way to post the aroma with these! The smell as this was roasting all those hours filled the house! Then it was combined with the mushrooms, shallots, and garlic sautéing, the wine reducing, whiffs of curry from the cauliflower roasting - - by supper time, we were nearly ready to chew on the placemats. *giggles* The smokers would step out on the porch, and the renewed exposure when they came back inside kept triggering comments about how fantastic the house smelled!
Wuffy noticed something; while the cooking was going on, guests were chattering a mile a minute about things. But, after we said grace and started eating, all was silence. When the food commands that sort of attention, it must have been pretty good. *grins*
Wuffy noticed something; while the cooking was going on, guests were chattering a mile a minute about things. But, after we said grace and started eating, all was silence. When the food commands that sort of attention, it must have been pretty good. *grins*
Forgot to add - wuff's roomie is the genius behind much of the photography of wuff's recent posts. He carries his camera with him every time he leaves the house, and has become quite the accomplished photographer.
Wuffy recently gifted him with a new DSLR that happens to have a "FOOD" setting, of all things! *grins* Right next to the "Portrait" and "Scenery" ones. Got to say it REALLY does a fantastic job with the colors and focus in that setting, and he does a wonderful job capturing this wuffy's presentations with that new camera.
Most of wuff's earlier work was done with the camera on Vrghr's cell phone. And wuff still uses that for the "shop event" items, since roomie isn't usually available at work to snap those. *grins*
The cell phone doesn't do too bad a job though - those Berry Desert Puffs were photographed with the cell camera, because it was one of the rare times roomie left his camera at home.
Wuffy recently gifted him with a new DSLR that happens to have a "FOOD" setting, of all things! *grins* Right next to the "Portrait" and "Scenery" ones. Got to say it REALLY does a fantastic job with the colors and focus in that setting, and he does a wonderful job capturing this wuffy's presentations with that new camera.
Most of wuff's earlier work was done with the camera on Vrghr's cell phone. And wuff still uses that for the "shop event" items, since roomie isn't usually available at work to snap those. *grins*
The cell phone doesn't do too bad a job though - those Berry Desert Puffs were photographed with the cell camera, because it was one of the rare times roomie left his camera at home.
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