248. Mess - March 11-17, 2018
Jerry-
As chief dishwasher at our house, I spend quite a bit of time with dirty stuff around the sink. After consuming a Totino’s party pizza ($1.39) I thought the pizza cutter looked disgusting and worthy of a photo.
As spring approaches and the snow retreats, its quite a mess around here. I will look carefully while walking the dog and will try to send some photos of ice sculptures that might be interesting. But the pizza cutter will do.
Details: Sony A6300 with 16-70 mm at 70 mm. Exposure was f11 @ 1/60, ISO 1600, window light
As chief dishwasher at our house, I spend quite a bit of time with dirty stuff around the sink. After consuming a Totino’s party pizza ($1.39) I thought the pizza cutter looked disgusting and worthy of a photo.
As spring approaches and the snow retreats, its quite a mess around here. I will look carefully while walking the dog and will try to send some photos of ice sculptures that might be interesting. But the pizza cutter will do.
Details: Sony A6300 with 16-70 mm at 70 mm. Exposure was f11 @ 1/60, ISO 1600, window light
Don-
We have contractors starting to redo one or our showers. The first afternoon
of work produced this mess and a fine mess it is.
Focal was a 14-24mm lens set at 14mm
Exposure was 10 seconds, aperture f/8, ISO 100. Tripod mounted and no flash used.
We have contractors starting to redo one or our showers. The first afternoon
of work produced this mess and a fine mess it is.
Focal was a 14-24mm lens set at 14mm
Exposure was 10 seconds, aperture f/8, ISO 100. Tripod mounted and no flash used.
Byron-
The world is a mess, I hear people say. They base that on perceived increase violence and world tensions. It's a mess. If you check FBI stats about violence in the USA you'll find that violent crime is down about 50% compared to 25 years ago. If you want to check about things worldwide you need look no further than this animated chart, https://www.youtube.com/watch?v=DwKPFT-RioU&t=6s, It is about WWII but at the end it discusses worldwide conflict and shows we are in an unprecedented period of world peace. Anyway, this sculpture is a representation of the world in chaos, a mess.
ISO 200, 1/800 sec, f8, 21mm lens
The world is a mess, I hear people say. They base that on perceived increase violence and world tensions. It's a mess. If you check FBI stats about violence in the USA you'll find that violent crime is down about 50% compared to 25 years ago. If you want to check about things worldwide you need look no further than this animated chart, https://www.youtube.com/watch?v=DwKPFT-RioU&t=6s, It is about WWII but at the end it discusses worldwide conflict and shows we are in an unprecedented period of world peace. Anyway, this sculpture is a representation of the world in chaos, a mess.
ISO 200, 1/800 sec, f8, 21mm lens
Darin-
Self-explanatory...
Self-explanatory...
Kevin-
My sincere apologies for this. When the mess theme was announced I quickly began to imagine the most disgusting mess that I could photograph. Worse, after visualizing it I actually set up the camera, tripod and lights and photographed it. Sorry!
Thank goodness we live in an era where such messes can disappear by simply pushing a little lever. I will add no further comments.
Nikon D4s, mounted to a Manfrotto CarbonOne 440 tripod with Acratech ballhead, 24-120mm f/4 Nikkor lens set to 52mm, two Nikon SB-900 series flash units, both bounced off of the ceiling, camera and flash settings were all manual, ISO 800, f/5.6 at 1/2000th of a second (high-speed sync).
My sincere apologies for this. When the mess theme was announced I quickly began to imagine the most disgusting mess that I could photograph. Worse, after visualizing it I actually set up the camera, tripod and lights and photographed it. Sorry!
Thank goodness we live in an era where such messes can disappear by simply pushing a little lever. I will add no further comments.
Nikon D4s, mounted to a Manfrotto CarbonOne 440 tripod with Acratech ballhead, 24-120mm f/4 Nikkor lens set to 52mm, two Nikon SB-900 series flash units, both bounced off of the ceiling, camera and flash settings were all manual, ISO 800, f/5.6 at 1/2000th of a second (high-speed sync).
Paul-
This may be the first time I’ve submitted a picture that met two definitions of a theme. Stay with me on this one…
As far as I have been able to determine (and to the degree you look for veracity on the Web anymore), the first published recipe for Creamed Chipped Beef on Toast as a meal to be served to American military men appeared around 1910. It was intended for U.S. Army field kitchens. They actual reason it was served seems to be more anecdotal than factual.
So, this meal pre-dates WWI, the Mexican Revolution, and the Blood Pudding Insurrection in 1912. Of course, this is still served today—in the military and elsewhere. Around polite company, young children, and most broadcast outlets monitored by the FCC, this meal (as I mentioned) is generally called Creamed Chipped Beef on Toast. Just about everywhere else, it’s not. The most colorful, and almost accurate, description is Sh*t on a Shingle (SOS). And its had pretty impressive staying power in the English vernacular.
I’ve never had Sh*t on a Shingle before. And, after following the unofficial By-Laws of the WPOTM which states you eat what you shoot if it’s meant to be eaten, I won’t be having it again. That’s just me, okay? If you love it, requested it be served at your wedding, and your saintly Grandmother lived to 103 because she ate it every Sunday, that’s wonderful. I’m just speaking for myself and, as I write this, my digestive tract.
As it happens, there is a pretty good chef that lives on the floor above where my nano-studio is located. I asked her if she would make this concoction and, amused by my reasons (and puzzled by my insisting on plating it), she agreed.
So here it is: A mess that is also eaten in one. (The stamped, partitioned plate was meant as a kind of nod to a military field kitchens, chow halls, etc.) The chef, seeing a lot of potential in the recipe, wanted to liven it up—to transform it into something needing French words to describe. I would have none of it. (If only…). We went with the recipe I had, and an environment I wanted to invoke. For the record, I feel sorry for shingles everywhere across this great land of ours that they should be treated thus.
f/Slop: Nikon D5200; aperture priority; 18-55mm lens focused at 19mm; ISO 1600; 1/60 second at f/22; -2/3EV; matrix metered; on-camera flash compensation set at around -1.0, Auto WB. I used my workbench for this shot. A light was positioned above, and I had white foam core at the back and flanking the sides. I initially used a tripod, but ended up standing on a chair to get the shot I wanted. In Lightroom, I intentionally lowered (and maybe not enough) the Vibrance and Contrast settings to make the meal appear less appetizing…if that was possible.
Finally, sorry about the unmatched plastic ware. I couldn’t find a blue fork.
This may be the first time I’ve submitted a picture that met two definitions of a theme. Stay with me on this one…
As far as I have been able to determine (and to the degree you look for veracity on the Web anymore), the first published recipe for Creamed Chipped Beef on Toast as a meal to be served to American military men appeared around 1910. It was intended for U.S. Army field kitchens. They actual reason it was served seems to be more anecdotal than factual.
So, this meal pre-dates WWI, the Mexican Revolution, and the Blood Pudding Insurrection in 1912. Of course, this is still served today—in the military and elsewhere. Around polite company, young children, and most broadcast outlets monitored by the FCC, this meal (as I mentioned) is generally called Creamed Chipped Beef on Toast. Just about everywhere else, it’s not. The most colorful, and almost accurate, description is Sh*t on a Shingle (SOS). And its had pretty impressive staying power in the English vernacular.
I’ve never had Sh*t on a Shingle before. And, after following the unofficial By-Laws of the WPOTM which states you eat what you shoot if it’s meant to be eaten, I won’t be having it again. That’s just me, okay? If you love it, requested it be served at your wedding, and your saintly Grandmother lived to 103 because she ate it every Sunday, that’s wonderful. I’m just speaking for myself and, as I write this, my digestive tract.
As it happens, there is a pretty good chef that lives on the floor above where my nano-studio is located. I asked her if she would make this concoction and, amused by my reasons (and puzzled by my insisting on plating it), she agreed.
So here it is: A mess that is also eaten in one. (The stamped, partitioned plate was meant as a kind of nod to a military field kitchens, chow halls, etc.) The chef, seeing a lot of potential in the recipe, wanted to liven it up—to transform it into something needing French words to describe. I would have none of it. (If only…). We went with the recipe I had, and an environment I wanted to invoke. For the record, I feel sorry for shingles everywhere across this great land of ours that they should be treated thus.
f/Slop: Nikon D5200; aperture priority; 18-55mm lens focused at 19mm; ISO 1600; 1/60 second at f/22; -2/3EV; matrix metered; on-camera flash compensation set at around -1.0, Auto WB. I used my workbench for this shot. A light was positioned above, and I had white foam core at the back and flanking the sides. I initially used a tripod, but ended up standing on a chair to get the shot I wanted. In Lightroom, I intentionally lowered (and maybe not enough) the Vibrance and Contrast settings to make the meal appear less appetizing…if that was possible.
Finally, sorry about the unmatched plastic ware. I couldn’t find a blue fork.