San Francisco glimmers on Arista Premium 400 B&W 35mm Film

In fall 2007, I was spending many days and nights cutting and assembling pieces of film strips on Steinbeck editing table.
As film student in learning, the hours spent in dark editing room with piano pieces of Frédéric Chopin seemed to take me back in time when Vittorio De Sica was still editing Ladri di biciclette in his studio. It was deeply meditative experience.
The end result was a film titled “The Messenger” — a short 10 minute piece shot entirely on 16mm film rolls using old school Bolex hand crank camera with no synch sound and edited by hands —  it was rather simple project with no technical challenge (except for infinite timelapse that took good hours shooting by the freezing bay in Boston). It’s a sweet little piece and still stands as my personal favorite and is the project that I always look back and enjoy showing to other people. Something I feel proud about.

“The Messenger” was my introduction to the beauty of B&W films.
I don’t shoot much film (motion picture) anymore, but when I do shoot B&W photography I always recollect the lessons from the aforementioned project. The contrast, the latitude, and the amount of grainy particles can vary between stock types and film speed (ISO/ASA); and each one of element is responsible for personal style in capturing the moment. Therefore, test shooting and experimenting with different film stocks are very important part about film photography. After spending much time on testing different film stocks you will likely develop affinity to certain stock types and also gain connoisseur eyes.

My personal favorite for B&W is Ilford 400. I absolutely ADORE the neutral contrast and sharpness this stock has. There is something special about the grainy touch when I shoot this film with subject slightly underexposed.
Here are some of my photos from Mexico trip back in 2012 where Ilford 400’s beauty has mesmerized me into B&W photography.

Recently, though, I have new crush on this B&W film that started to preoccupy my Nikon F6 through its sprocket holes more often. Her name is ARISTA Premium 400 and god she is beautiful too. I just love the graininess and intensity of contrast this film offer. See, there is hardly a monogamy when it comes to film. My affair with dearly ARISTA has only begun…


My first introduction to ARISTA was at Photoworks on Market Street in San Francisco — A small photo store that I am practically regular for developing and scanning all my film photography. When I stopped there to pick up my films from Thailand/Cambodia trip, I saw a pile of ARISTA at the register counter. The guy offered me to test shoot the roll and there it was, my first trial for ARISTA Premium was on 🙂

In April, one of my best friends from college visited San Francisco. Since the weather was perfect, I decided to crack open the fresh roll of ARISTA and explored city’s photogenic locations and photograph one of San Francisco’s many wonders including Sutro Bath Ruin.

Here’s the result of my first ARISTA Premium 400:

Tim5
Fillmore Street near Hayes Valley around the sundown hour. Exposed for my friend’s silhouette.

 

002
Near Hayes Valley. Exposed for the car in foreground. Brought down exposure to about 1/3 to compensate for the bright background.

 

001Spring time in San Francisco. Within the window and beyond.
Tim2
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Tim6
Cherry Blossom Festival in Japantown on Webster St./Post St.

 

003
Strange metallic mushrooms in Tenderloin. Sunset was near.

 

Tim3One of my favorite shots from this roll. Sun light was in its prime seconds.
Streets of Tenderloin, San Francisco.

004The wall of Tenderloin.

 

 

005Behold! Sutro Bath Ruin — One of the most obscure structures in San Francisco. It once was a privately owned outdoor swimming pool, but its facade burned down by fire in early 20th Century and since been abandoned. The remain of swimming pools and buildings turned into (literally) hobos mansions.

You must be curious to peek the interior of that tunnel under the rock shelves…
007Here it is. Tunnel filled with salt water and rusty pipes that used to be part of pump to circulate the water in the pool back in the day.
008Breaking tide of Pacific was awaiting ahead of tunnel light.
009People sitting on the ledge of swimming pool to watch the sun goes down in the Pacific Ocean.

Hope you enjoyed the accentuating ‘edge’ in this B&W film as much as I do 🙂
If you are interested, you can buy a roll of ARISTA Premium 400 from Freestyle Photo. A roll of this film is only $2.69.

Mesmerizing Artworks of Nature in Berkeley

Sometimes, a slight change of angles in way to look at things can enable you to discover extraordinary in ordinary.
Botanical garden is interesting place to visit for artists who seek for inspiration and space for meditation. It’s a great Sunday getaway.


Aloerae

 

Going

 

Birth

 

Utopia

Look at the wild shaped cacti and look again. This time from slightly different angles… do you see them dancing?

Dance of relief

 
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Spread

 

Thorns

 

Grow

UC Botanical Garden at Berkeley is interesting place to visit in East Bay Area in California.

Botanical map

$10 entrance fee will get you full access to the garden full of impressive vegetation from all around the world. Especially impressive is the collection of Central American plantation and variety of cacti family that each has very unique shape and form.

GomezTribe of fuzzy white cacti

Welcome-to-the-meadow.jpg
Colorful carpet of flowers will never grow your eyes tired.

Make sure to choose the sunny day and take your camera… and get ready to get down on the ground to capture the nature’s sculptures from unconventional angles!

Dish full of flavor: Haga-style Teriyaki Chicken

Happy Sunday!
What do you feel like cooking today? How about some teriyaki chicken for dinner?
Today I’d like to share you this very easy recipe for delicious teriyaki chicken that certainly will add flavor to your dinner table!
<<日本語の投稿も一番下にございます>>

IMG_4970

Ingredients for 2-3 servings:

Chicken Thighs — 1 1/4 lbs.
Onion — 1/2
Potato Starch — 1 big tablespoon
Sesame Oil — 1 teaspoon
Coconut Oil — 1 tablespoon (Here’s some secret!)

+ Mirin (Rice Vinegar) — 1 tablespoon
+ Sugar — 1 tablespoon
+ Soy Sauce — 1 tablespoon
+ Dashi-shoyu (Fish/kelp extract) — 1 teaspoon (You can also substitute with powder form “dashi”)
+ Sake — 1 tablespoon

STEP1: Teriyaki Sauce Creation

Mix all + ingredients together and stir very well.

flavour
This will be the teriyaki sauce to mix with the chicken at the end.

STEP:2 Preparing Chicken

Remove all the bones from chicken and slice them up to tiny pieces.
Put the chicken to bowl and add 1 tablespoon of potato starch.
Mix them very well.

chicks
Looks sexy already, isn’t it?

STEP3: Stir fry the chicken and onions.

Slice the onion to thin pieces.

coconutoilHeat the frying pan on medium fire and put 1 tablespoon of coconut oil.

Once the oil melt evenly on the surface it is time to stir fry the chicken and onion pieces.

fried
Coconut oil adds delicate flavor to the chicken.
You can certainly substitute coconut oil with vegetable oil, but with Haga-style teriyaki please follow the book and use coconut oil 😉

…I’m getting so hungry as I write this haha.

Once the chicken cooked thoroughly, stop the fire and slowly add teriyaki sauce that you created in step 1.

Turn the fire back on to low and stir fry chicken and sauces to let the flavor bloom.
Drop 1 teaspoon of sesame oil just before stopping the fire to add the aroma.

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Tadaa!!!

Haga-style teriyaki chicken is super easy, and flavorful. You only use natural ingredients so it is definitely healthy option for tasty meal.

Hope you try it and send me some feed backs!


 

今回は自家製てりやきチキンのレシピを紹介します。
とても簡単で尚かつ栄養バランスもGOODな一品です。

JPingre
(材料 2−3人前)
鳥もも肉 1・1/4ポンド(600グラム)
タマネギ 1/2個
やし油 大さじ1
片栗粉 大さじ1
ごま油 小さじ1

+ みりん 大さじ1
+ 砂糖 大さじ1
+ 醤油 大さじ1
+ だし醤油(粉末でも可)小さじ1
+ 料理酒 大さじ1

STEP1: てりやきソースの作り方

+印の材料を小さな受け皿に入れて混ぜ合わせます。

flavour
てりやきはその名の通り”照り”が重要になりますので、みりんは少し多めに調整しても構わないです。

STEP2: 鳥肉の準備

鳥もも肉は、骨付きであればしっかりと骨を取り除いてください。ボールに移し、片栗粉大さじ1をまんべんなく混ぜ合わせてください。

chicks
片栗粉は全体的にうっすらと衣が付くぐらいが適当な加減です。

STEP3: とり肉、タマネギ、ソースを炒め合わせる

タマネギは千切りにしておき、やし油(ココナッツオイル)を熱したフライパンに溶かします
coconutoilとり肉とタマネギをしっかりと炒め合わせます。

friedやし油はとり肉に淡い風味を加えると同時に、南国の香りを付け加えてくれます。サラダ油でも代用出来ますが、ここは是非やし油の独特な味をお試しあれ。

全体に火が通ったら、一旦火を止めて、てりやきソースを加え再び弱火で味が絡むまで炒めます。

最後に、火を止める直前に小さじ1のごま油を落として出来上がり。

teriyakichicken

是非、夕飯の一品にお試しあれ!