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Going to the market in the Provence (2)


Going to the market in the Provence (2)
Photo Information
Copyright: ishai gonda (ishai) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 702 W: 118 N: 309] (4070)
Genre: People
Medium: Color
Date Taken: 2005-07-06
Categories: Daily Life, Food, Event
Camera: Canon Eos Rebel 300 D, Sigma17-35DEX1:2,8-4
Exposure: f/6.3, 1/60 seconds
Photo Version: Original Version
Travelogue: Provence (France)
Theme(s): men & meat /1/ [view contributor(s)]
Date Submitted: 2005-09-03 3:55
Viewed: 914
Points: 9
[Note Guidelines] Photographer's Note
Going to the market in France is like going to paradise if you like food
There is so much to chose from

From vegetables to meats
From flowers to cheese

I hope you like this capture and get some appetite








POULET ROTI


One 2- to 3-pound farm-raised chicken
salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard





Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
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Critiques [Translate]

hi ishai, funny and pleasent image, i like the spread of the man's "chickened" arms across the frame; just the focus is a bit bad, probably due to the autofocusing and the system lost its "head" due to the background stripes;
have a nice weekend,
jerzy

  •      
  • Ina Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 630 W: 51 N: 297] (2593)
  • [2005-09-03 13:00]

Great picture with a very interesting scene... All these chickens makeing a fine diagonal line in the picture... and the happy smiling man makes me smile too... TFS...Ina...

Ups... No more smilies today... :-) :-)

  • Great 
  • sayzey Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 666 W: 58 N: 528] (2358)
  • [2005-09-05 10:01]

Ha you have given me apetite indeed, only at the wrong time! Its bedtime for me (nearly 2:00am) and now I am hungry!!

A good capture of this man at work, I like the red and white stripes and the chickens making a diagonal across the shot, I would have prefered it though if the man was not posing for you but getting on with his work.

  • Great 
  • danby1 Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 886 W: 64 N: 722] (3689)
  • [2005-09-05 16:36]

hi very nice shot good central focus and colours, iwas in france last year and stayed over in the town of Arras on the way down to the bourgoune region (Sp) to go on the canals, it was very nice and they had a market in the morning which we went through! and it was very nice, though some of the animals they were cooking looked like dead dogs! :s good shot though this is very nice! well done!!

Hummmmm good smell !
nice scene...tipical smile.
Bravo for all your gallery !
Another taste
HERE...

Hello

good idea to place a receipe in your note.
The picture is well taken, but I do not find it very beautiful.

Well, I mean this one is not so good as all the other ones. Indeed, I appreciate very much your photo gallery in general.

Regards,
Martine

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