-= T2i / 550D users UNITE! (4) =-

Peter2516 wrote in post #14770964
Welcome Yarik....Excellent...

Well thank you.

Excellent pp Digital love the 2nd pic......the taste of the chilli he he he....

DigitalTuned wrote in post #14768258
Nice Peter looks like its in a hard spot to notice.. Probably drive by it a million times but it's only at a million and one that you notice it.. Lol

HAHahaha bobo that's great session and captions you have there ..

Jamganz love the mountains as I mentioned before and that flower, wow very vibrant in colors love it.

Thx peter, Marm & waterrockets for your comments

Thanks Dt...I came back there today after work.

Here from the nest today...Waited about half hour for her to fly...All shot is with canon 1.4x II

Peter2516 wrote in post #14770975
Excellent pp Digital love the 2nd pic......the taste of the chilli he he he....

its a home made tabasco.. got an online recipe pretty much how its done...

Pique boricua

Prepares: a 16-oz bottle
Preparation time: Thirty minutes

Pique de Puerto Rico:
(Puerto Rican tabasco)
Ingredients
(A)
1 2/3 cups water
4 to six ounces of pineapple rind and core
(B)
8 small red chilies (ajies caballeros)
4 garlic cloves in big slices
1 tb black pepper in whole grains, without crushing
1/2 tsp oregano leaves (dry)
1/8 tsp salt
(C)
16 oz glass bottle with a tight cover (1 pint)
1 glass bowl
Procedure:
(A)
1. Place the pineapple rinds and core in a glass bowl.
2. Heat water just to boiling and pour into the bowl.
3. Allow the pineapple mixture to ferment during at least 24 hours.
4. You can tell when the mixture has fermented by a tangy smell and taste.
(B)
5. Drop all ingredients included in (B) above into the 16 oz glass bottle.
6. Strain the pineapple mixture and pour into the bottle.
7. Cover the bottle tightly and ley it ferment for about five days.
8. After fermenting, keep in the refrigerator.
9. This pique is quite HOT and should be used sparingly.
10. Use at the table to enhance the taste of soups, beans, rice dishes
NOTE:
You may substite the ingredients in A for an easier recipe:
Pour 1 cup white cider vinegar and 2/3 cups pineapple juice into a glass bowl. Skip steps 1 and 2 and follow through the rest of the recipe above.

Peter2516 wrote in post #14771002
Here from the nest today...Waited about half hour for her to fly...All shot is with canon 1.4x II

]

ahhh nice bird Peter
awesome series

DigitalTuned wrote in post #14771046
its a home made tabasco.. got an online recipe pretty much how its done...

Pique boricua

Prepares: a 16-oz bottle
Preparation time: Thirty minutes

Pique de Puerto Rico:
(Puerto Rican tabasco)
Ingredients
(A)
1 2/3 cups water
4 to six ounces of pineapple rind and core
(B)
8 small red chilies (ajies caballeros)
4 garlic cloves in big slices
1 tb black pepper in whole grains, without crushing
1/2 tsp oregano leaves (dry)
1/8 tsp salt
(C)
16 oz glass bottle with a tight cover (1 pint)
1 glass bowl
Procedure:
(A)
1. Place the pineapple rinds and core in a glass bowl.
2. Heat water just to boiling and pour into the bowl.
3. Allow the pineapple mixture to ferment during at least 24 hours.
4. You can tell when the mixture has fermented by a tangy smell and taste.
(B)
5. Drop all ingredients included in (B) above into the 16 oz glass bottle.
6. Strain the pineapple mixture and pour into the bottle.
7. Cover the bottle tightly and ley it ferment for about five days.
8. After fermenting, keep in the refrigerator.
9. This pique is quite HOT and should be used sparingly.
10. Use at the table to enhance the taste of soups, beans, rice dishes
NOTE:
You may substite the ingredients in A for an easier recipe:
Pour 1 cup white cider vinegar and 2/3 cups pineapple juice into a glass bowl. Skip steps 1 and 2 and follow through the rest of the recipe above.

Thanks DT I will definitely try this...thank you very much...my friends and family are crazy with tabasco or something with really chilli....I will surprise them with our next camping trip. Thanks, I owe you one.

Peter2516 wrote in post #14771057
Thanks DT I will definitely try this...thank you very much...my friends and family are crazy with tabasco or something with really chilli....I will surprise them with our next camping trip. Thanks, I owe you one.

hahaha you got it.. good luck

KILLERCLOWN wrote in post #14768039
Mitch & bobo, you never fail to impress, great work everyone😊

+1, this is reliable.
Caught up again but I keep forgetting to check Peter's stuff while I'm home...

One more: What it lacks in sharpness it makes up for in cuteness. I should have wiped that milk off his chin in post though.

IMAGE LINK: http://www.flickr.com …@N08/7618261322​/lightbox/

That is one great smile from one good looking kid.

Monkey that one is DANG cute.

+1

Great set Peter , did you a polarizer to get that beautiful blue sky ?

hyogen wrote in post #14769665
that first ultra wide beach shot...what lens did you use? did you do any distortion fix in pp?

I just got a 10-24mm tamron and kinda wish I had gotten the sigma 8mm now...

Hyogen, If you are refering to my Samara Beach shot, I used the Canon 10-22. I shot this at 10mm f8. I may have used a litte noise reduction in post (shot in RAW) but don't think there was much noise in original. I find when I use most at 10mm when I use this lens. It is wide!!

DigitalTuned wrote in post #14771048
ahhh nice bird Peter
awesome series

+1 - went back to that nest? good find/work.