I’ve been looking for some podcasts to fill up my new iPod Nano and since Ctrl+Alt+Chicken isn’t out yet to satisfy my cooking fetish, I had to resort to looking for some photography podcasts. I know a few photographers out there and I thought I would share a couple of the better ones I’ve found. Both of these are pretty good. Not too upity-up, but not so stupidly beginner level that I get bored. I would encourage you to download a couple of them and give them a try. I’ve found them informative and hope you do as well.
I’m also looking for any other places to gather photography information, so please share if you have anything.
Martin Baily Photography
Radiant Vista Podcast
February 28th, 2006
Could it be?
Just playing with Google Pages.
We’ll see what happens.
February 27th, 2006
Well, I didn’t get to do as much photography as I wanted to this weekend due to too many chores on my “honey do list”, but I was able to test out a couple of telephoto lenses that I borrowed. Dave loaned me his 70-300mm f/4-5.6 IS USM and Mike let me use his 70-200mm f/4 L USM. Thanks to you both, it was quite enjoyable. I wanted to test these two out as I think the next lens I get will be a telephoto. Now having my flash, the need to have a faster wide angle lens is less important as the flash seems to be covering my indoor work very nicely. I posted some pics that I took with both lenses to Flickr for your enjoyment.
I think at the end of the day, the 70-300mm f/4-5.6 IS USM won out in our household due to it’s extra length. I’d like both very much and the images were very nice.
I hope I can find the funding soon as I think I would really enjoy having this.
February 27th, 2006
This has become one of our favorite recipes here at home in the last few weeks. I started with a recipe Mike found on the net and made some modifications to it to help make it more to my liking. A friend said he was making it this weekend and wanted the modifications, so here you go.
For further information regarding General Tso’s Chicken, visit here.
1 lb chicken thighs or breasts, boned and cubed
3 eggs, beaten
½ cup cornstarch
½ - 1 tsp red pepper flakes
4 green onions cut into 2in pieces
½ red bell pepper, sliced thin
Sauce
5 tsp cornstarch
¼ cup sugar
¼ cup rice vinegar
1/3 cup rice wine or sweet vermouth
½ cup soy sauce
Vegetable oil for frying
Mix eggs and ½ cup cornstarch in a medium sized bowl. Add chicken and coat well.
In a small bowl mix all of the sauce ingredients and stir well. This can be done ahead of time.
Heat 1-2 inches of oil in a wok until it reaches 350-360 degrees. Add chicken in small batches and cook until chicken is cooked through, about 5 minutes. Remove chicken and place on a large plate covered in paper towels to drain. Cook the remaining chicken. This can be done in advance and kept in the refrigerator.
Leave 1-2 tablespoons of oil in the wok and return to med-high heat. Add red pepper flakes and cook for 15 seconds, just to extract some of the flavor, but not burn. Add onions and bell peppers. Cook for 30 seconds and add the chicken. Toss and cook until chicken is crispy, 2-3 minutes. Add sauce and allow it to come to a boil. Stir until the sauce coats the chicken. Serve immediately. Best served with white sticky rice
Servings: 4 Total Time: 1 hour
February 25th, 2006