Tyler Cipriani: pages tagged photos/pixel-2

Gelée di Pomodoro BLT

Tyler Cipriani — Sun, 14 Jun 2020 15:29:29 +0000

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Tamar Adler’s book Something Old, Something New is filled with anachronistic dishes reimagined and revised. Gelée di pomodoro is found in a short section on aspic. It’s a gelatin made from tomatoes, basil, jalapeño, olive oil, and salt.

Balancing this piquant aspic atop sourdough, butter lettuce, and center cut bacon was my contribution. It tasted like summer in sandwich form.

EXIF
ExposureTime	1/60
FNumber	1.8
FocalLength	4.4 mm
CreateDate	2020-06-14 15:29:29
ISO	439
Model	Pixel 2
Make	Google

Summertime Michelada

Tyler Cipriani — Fri, 29 May 2020 18:08:07 +0000

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Summertime is michelada time.

EXIF
ExposureTime	1/40
FNumber	1.8
FocalLength	4.4 mm
CreateDate	2020-05-29 18:08:07
ISO	547
Model	Pixel 2
Make	Google

Kettlepizza First Attempt

Tyler Cipriani — Sun, 03 May 2020 18:56:17 +0000

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First attempt at using my webber kettlepizza to make a pizza on the grill. I think it worked out pretty ok. Shishitos, red onion, and pepperoni.

My pizza dough recipe is straight from Peter Reinhart’s Artisan Breads Every Day.

Kettlepizza and session lager

EXIF
ExposureTime	1/192
FNumber	1.8
FocalLength	4.4 mm
CreateDate	2020-05-03 18:56:17
ISO	46
Model	Pixel 2
Make	Google

Mead Tasting

Tyler Cipriani — Sat, 02 May 2020 13:58:43 +0000

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3 different meads I’ve had for a while. From left-to-right:

Hairy vetch session mead
Orange blossom sweet sack mead
Sweet sack blackcurrent melomel

Computational photography fail: this was taken using the Pixel 2’s “portrait mode” that attempts to computationally blur the background of images. Of course, glassware wreaks havoc on this technique

EXIF
ExposureTime	1/198
FNumber	1.8
FocalLength	4.4 mm
CreateDate	2020-05-02 13:58:43
ISO	48
Model	Pixel 2
Make	Google

Quarantine Brisket

Tyler Cipriani — Sun, 29 Mar 2020 18:56:49 +0000

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8 lb brisket
Morton’s Kosher Salt + Black pepper about 50/50
Hickory wood
Start spraying brisket with beer after 3 hours
9am–3pm on smoker, tried to maintain 250°F–275°F
Kept fire vent open all the time, aiming for complete combustion, opened firebox door when it got too hot
When I couldn’t raise the temp, I had to empty the ashbox and start new coals
Stalled at 170°F for last 2 hours (between 170 and 173)
Pulled during stall, wrapped then moved to the oven
Moved to oven at 265°F
Bark didn’t look very dark when I pulled it, but got plenty dark in the oven
Too salty, other than that: perfect

EXIF
ExposureTime	1/17
FNumber	1.8
FocalLength	4.4 mm
CreateDate	2020-03-29 18:56:49
ISO	210
Model	Pixel 2
Make	Google