NEW YORK NEW YORK – After a blah three days I feel like I’m back on my game with good light on the street here. Shooting with my Leica Monochrom and 1956 Leica Dual Range Sumicron lens.
Day 2371 of one photograph every day for the rest of my life.
On this day five years ago (day 545): Citicorp straight up.
WARREN CONNECTICUT – Maria is in London and I’m on my own here. This is actually a good day to experiment in the kitchen: I’ve been working with “utility” cuts of beef recently. Hanger steak cooked sous vide and flash seared was a major hit a couple of months ago (hanger steak has unfortunately gotten to be as expensive as sirloin because it one of the best fillers for fajitas). Today the local market had a tri-tip, which turned out to be less flavorful than the hanger.
Tri-tip is used in a style of cooking over an open fire called Santa Maria Barbecue (Santa Maria is in California’s Central Valley). The tri-tip cooked sous vide at 134 degrees for three hours (salted in the bag for a couple of hours before cooking) and then dried and flash seared on a smoking hot iron skillet. Tasty but not worth the effort. What I learned today is that tri-tip isn’t worth a voyage to Santa Maria.
Today’s image is my sous vide circulator. I didn’t get out much.
Day 2368 of one photograph every day for the rest of my life.