Darkroom processing v cooking

Discussion in 'Darkroom Equipment' started by cliveh, Sep 28, 2013.

  1. cliveh

    cliveh Subscriber

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    I find cooking very similar to photographic processing, with the time/temperature and mixing being of similar importance. I was cooking a dish tonight using my favourite spatula, in the same way I have favourite tools in photographic processing. For instance I use barbeque tongs to process prints. Can others relate to this comparison, with perhaps their own favourite?
     
  2. Chris Lange

    Chris Lange Member

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    I actually just made this exact comparison the other day in another thread...I definitely print like I cook...generally without a recipe and with a decent glass of red wine.
     
  3. cliveh

    cliveh Subscriber

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    Chris, your post probably inspired my thread and I second the decent glass of red wine.
     
  4. pdeeh

    pdeeh Member

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    Of course, Some are Heston Blumenthal in the darkroom; while others have a more "caveman" approach ...
     
  5. jnanian

    jnanian Advertiser Advertiser

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    hey pdeeh

    what is the caveman approach ?
    ( i'll have to google heston b too ) ..

    john
     
  6. paul_c5x4

    paul_c5x4 Subscriber

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    My cooking tends to be of the "bung it in the oven on hot and take it out when the smoke alarm sounds" school. If the smoke alarm goes off while I'm in the darkroom, something real bad has happened.
     
  7. pbromaghin

    pbromaghin Subscriber

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    I tell people that if you can make Kraft Mach-n-Cheese you can process black and white film.
     
  8. winger

    winger Subscriber

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    I cook only so that I don't starve or go broke by eating out. I much prefer the darkroom. Some of my better kitchen concoctions were a result of tossing stuff in a pan while drinking some wine, though. I just don't enjoy cooking.
     
  9. Chris Lange

    Chris Lange Member

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    Cooking to me is as therapeutic as printing if not more so...it also gives me a decent reason to call some friends around and have some good drinks and conversation. I love spending 2 or 3 hours, sometimes more on preparing a good meal with company, sampling each dish. When I had my apartment at school, my friends knew that coming over for dinner would be a 4 hour affair, at least...we did this numerous times a week. Everyone brought ingredients/wine/beer...the girls would talk and drink and make fun of us while my best friend and I would prepare each course.

    What fun...
     
  10. hdeyong

    hdeyong Member

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    Maybe somebody should organize a poll on the relationship between those who stuck with or returned to analogue photography, and those who like to cook.
    I really enjoy both....
     
  11. pbromaghin

    pbromaghin Subscriber

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    Same here. I love to cook. But like photography, I'm just not very good at it. Sunday I'm going to make a Chicken concoction inspired by Betty Crocker plus a fabulous Fennel and Craison wine vinegar salad. My mouth is watering just thinking about it.
     
  12. dances_w_clouds

    dances_w_clouds Subscriber

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    White wine goes better with developing film than the red wine. Any of the "Big Eight" will do ;o)
     
  13. Tom1956

    Tom1956 Inactive

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    I never mix liquor with darkroom work. But I am the most photographically knowledgeable foul-up you'll ever meet. I never poured in fixer first or anything like that. Just small. almost dyslexic, little simple foul-ups. "measure twice, cut once, re-measure, and re-cut" Then measure it again afterwards. If I don't work that way, then my work is probably worse than the lucky knucklehead who didn't know the first ting about it. Some people make straight A's and never crack a book. I'm the guy who has memorized the book and flunked anyway.
     
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  15. dances_w_clouds

    dances_w_clouds Subscriber

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    With darkroom alcohol is kept @ beer or 2 but in the kitchen with the black vessel that I am NOT allowed to look @ a draught of white seems to make the whole process that much more pleasant. Wine can/is used as stop on occasion.
     
  16. perkeleellinen

    perkeleellinen Member

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    I've often likened film photography to the 'slow food' movement which I understand to mean being careful with ingredients and enjoying the process with it's emphasis on time. I like to bake using sourdough and I see many parallels with film development and printing.
     
  17. mr rusty

    mr rusty Subscriber

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    Perhaps we should have a "favourite recipes" or "what I am cooking tonight" forum, because I too spend plenty of time in the kitchen!
     
  18. pdeeh

    pdeeh Member

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    well you've have found out about HB and his molecular gastronomy by now, but as for caveman I was thinking along the lines of whack-a-mammoth-over-the-head-with-a-rock-then-spit-it-over-a-fire ... but then I read paul_c4x5's post and it sounds as if he has it nailed ...
     
  19. paul_c5x4

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    Sounds of distant raspberries being blown. :tongue:
     
  20. winger

    winger Subscriber

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    I second this idea. Part of why I don't like cooking is that I'm tired of everything I know how to cook. I need some new (and easy) ideas. I also now live somewhere where I can only get the basics. I picked on western PA for being very "meat and potatoes", but this area is even more so. Not being able to get good seafood is exasperating.
     
  21. jnanian

    jnanian Advertiser Advertiser

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    i have, thanks !
    i understand now what you meant thanks for the explanation :smile:


    =====
    i cook for 5+ pretty much every night ...
    i sometimes like cooking over the top, and sometimes like plain and simple ...
    like with my photography, i would rather color outside the lines ....

    lately ive been making citrus-cooked scallop, clam pizzas ..
     
  22. cliveh

    cliveh Subscriber

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    The idea by mr rusty – Perhaps we should have a "favourite recipes" or "what I am cooking tonight" forum and seconded by winger is not a bad idea. If we got enough recipes, we could make it into the APUG International Photographers Cookbook. It could also show some good food photography to go along with individual recipes.
    Perhaps someone can suggest what forum to put this in?
     
  23. David Lindquist

    David Lindquist Subscriber

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    When ever I make pie crust it makes me think of making D 23. Both have but three ingredients: flour, shortening and water vs Metol, sodium sulfite and water. Two simple recipes, two useful products.
    David
     
  24. jnanian

    jnanian Advertiser Advertiser

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    it has been attempted to have a food related forum but it usually dies ..

    maybe in the "groups" area
     
  25. Gerald C Koch

    Gerald C Koch Member

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    Both cooking and photography are applied chemistry.
     
  26. pdeeh

    pdeeh Member

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