Category Archives: Photography

Apple to fire Intel

Macintosh

No more Intel CPUs.

I well recall the growing disaster of the IBM PC CPUs, the G3, G4 and G5.

Apple used these in their desktops and laptops through 2005, when Steve announced that Apple would be dropping the IBM CPUs in favor of Intel CPUs.

The best laptop at the time was the Apple Powerbook G3 which used the G3 PowerPC CPU. The problem was that as speeds increased with the G4 and G5 the CPUs ran hotter and hotter and Steve concluded that, as IBM was unwilling or unable to address the heat and high power consumption issues, a change was called for. Indeed at the time I recall using a G5 iMac and the machine could have doubled as a toaster. It revved up the fans at the slightest provocation and you just knew that its service life would be limited. I sold it and went to Hackintoshes when Apple switched to Intel. The Macs of the time were too expensive for my taste.

When the first Intel CPU Macs were introduced they came with a truly brilliant application named Rosetta. This ran invisibly and was an emulator which ensured that if you fired up a PowerPC application that it would run seamlessly under Intel’s architecture. That took years to develop, was invisible to the user, and it will be intriguing to see how Apple does like magic this time around.




The G5 iMac – the Apple toaster.

Now it seems that Apple is about to announce that it is switching from Intel to ARM CPUs in its laptops and desktops and the reasons appear similar – too much power consumption, too much heat and too slow a development cycle. And this time Apple will have total control over the CPU’s design, predicated on its years of expertise with the Axx series of CPUs in the iPhone and iPad. I can testify to the prowess of the A13 ARM CPU in my iPhone 11Pro which is a wonder and a great pleasure to use.

For the full story check out this Apple Insider article, which also includes details on the financial aspects of the switch. It is written by the estimable and always dependable Daniel Eran Dilger.

René Gruau

Art Illustration, Paintings, Photography

Master of sparsity.

For an index of articles on art illustrators, click here.

There has been no greater illustrator than René Gruau (1909-2004), an Italian master best known for his long association with Christian Dior, back when ‘couture’ meant something and the working class knew its place. Gruau (‘Grew-oh’) was of Italian birth but Paris was his abode. There, at the age of 14, he was already making a living from his marvelous drawings. Every major fashion house retained him and while his images remain in our subconscious few know who this master artist was.

His relevance to photography is that once the barrow boys (working class lads with a Pentax like Bailey, Donovan and Duffy, their fathers barrow boys from the East End of London, whose perfectly virulent English they inherited) started snapping the demand for traditional drawings plummeted. Not that this bothered Gruau for he was in a class of one, remaining happily employed for the rest of his very long life. And the barrow boys never came close to Gruau’s class, greatly devoid in their make up.

There is so much of his work out there it’s hard to know where to begin, but the following images are Gruau at his very best.




Just a splash of red.


Alluring, eye catching, perfect.


A sparsity of line not known since Matisse.


His greatest partnership was with Christian Dior.


Utter genius.


Bourke-White redux

Photographs, Ramblings

MAGA.

Morons Are Governing America.




Bourke-White by Annie Telnaes

Annie Telnaes, the WaPo cartoonist, does Pig best. That means she shows him red faced, bloated and ready to blow, like the pig he is.

For the story of the original image by Margaret Bourke-White, last referenced here when yet another moron was in the Oval Office melting down the economy, click here.

No pig for Pig

Ramblings

We are all vegetarians now.

While I have always regarded vegetarianism as something practiced by those with a screw loose, if that’s what is needed to take Pig out of the Oval Office, that’s fine with me.

(Note: The honorific ‘Pig’ is used without a preposition in deference to Pig’s spouse, the Slovenian Slut who, after 30 illegal years in the United States has yet to construct a grammatically correct English sentence).

Here’s the warning:



No more pig

The murderous bungling of Pig and his sycophants sees to it that not one freezer is to be found in these United States, and that meat supplies are about to disappear from the (mostly empty) supermarket shelves:



No freezers for pig.

Smart folks have bought these up apace, to store their accumulated beef(s). Once those supplies run out, freezers will be selling for cents on the dollar.

Meanwhile, we can all look forward to meat-free Fridays. And Saturdays, Sundays, Mondays, Tuesdays, Wednesdays and Thursdays. The virus may not kill all of Pig’s cretinous supporters, but vegetarianism likely will. For that we should all be grateful,

The perfect egg in a shell

Cooking

Doing it right.

This is one of an occasional series on cooking devices which make a difference. For an index of cooking articles on this blog click here.

Few things are more satisfying than a properly cooked egg in its shell, be it soft or hard boiled.

The perfect soft boiled egg is a breakfast staple, but often overcooked and poorly presented. Further, it simply does not do to have hard boiled eggs in an egg cup. Decorum and civilization dictate that eggs in cups be soft boiled and runny. And proper presentation is essential to the whole aesthetic.

You can make these in a pot with boiling water but there are so many variables that your chances of consistent success are remote. Thus, an inexpensive tool is called for. Actually, several tools. Tools convert pretense about ‘art’ into the predictable results dictated by scientific method, the core tenet of all good cooking.

First is the egg maker shown at left. Typically holding up to seven eggs – always broad side down, please – this can be had from any number of vendors for under $20. Mine came with an unreadable, graduated plastic measure for determining the correct volume of water required. It was useless. You need a clearly marked, glass laboratory measure and a syringe to get soft boiled eggs right. The larger measuring cup is used for hard boiled eggs only.



Egg maker, large measuring cup, syringe and 250ml graduated measure.

The design of the egg maker is simplicity itself. Water is added to the platen which is then covered with the egg holder plate, eggs are added and the ‘greenhouse’ cover is put in place and the power turned on. The critical thing for a soft boiled, nicely runny egg is the volume of water and ‘critical’ is the right word. The volume of water used determines cooking time. The amount must be right to 5ml or the result will be unsatisfactory. After some experimentation I established that 4 eggs, straight from the refrigerator (forget the gobbledygook about letting them warm up – sheer nonsense) require exactly 175ml of water. That’s where the graduated measure and syringe come in, making accurate measurement of the required volume a simple matter. Your device may vary, so be prepared to experiment.

The key to consistent success is to remove all variables from the equation. Use the same sized eggs from the same source, stored at least overnight in the refrigerator for a consistent starting temperature. And be sure to use the exactly correct volume of water in the egg maker.

The egg maker will pop off after 3-4 minutes when the water has evaporated, thus setting off the thermostat, and you will have four soft boiled eggs. Four perfect soft boiled eggs, every time.

But you are not through.

Topping your eggs to access the runny goodness inside should never, never, never be done with a knife applied to the shell. You will bruise and crack the shell randomly and risk injury into the bargain. The result looks awful. Check the last image below. An egg is one of nature’s most perfect creations and it should be respected as such.

So purchase an ‘egg topper’ – search on those words at Amazon. Mine came in this set – it’s the stainless steel tool removed from its storage cut-out – along with properly sized and shaped spoons. The latter need to be small and slim to properly access the yolk without spillage. Your coffee spoon is not the answer.



Egg cup outfit with topper. The circumference of the topper’s cone acts as an impact cutter.

The cooked egg is placed, broad side down, in the cup and the tool is placed over the top. The sprung plunger, terminated with the alloy sphere, is retracted and released, whereupon it scores/cuts a perfect circular top on the egg shell. Mine has to be retracted only part way to avoid damage to the rest of the shell, (I marked the optimum retraction distance) and the tool must be carefully removed holding the base of the egg with a cloth. A little practice and you will get a perfectly scored shell top. Now get out that sharp knife – a thin fish boning knife is ideal – and slice through the albumen and flesh of the egg white along with the scored shell part. A properly designed cracker will score the shell just above the yolk. You now have the perfect soft boiled egg, along with high job satisfaction.



A perfectly topped egg along with obligatory bacon and home made Italian rosemary bread.

As for hard boiled eggs, these are trivial to prepare. Load up all seven if you like, add 1.7 fl.ozs. of water (or the quantity that experimentation indicates) using the large measuring cup in the first image, let the egg maker tool do its thing and you will have seven perfectly hard boiled eggs with none of that disgusting grey ring around the yolk your spouse creates as a result of over-cooking. Soak them in iced water for 5 minutes and you are ready to make salads of your choosing. I have found that the freshest eggs are also the easiest to peel when hard-boiled.

The water in my area has significant mineral deposits which make the egg holder plate and heated platen go a revolting brown after much use. Some medium stainless steel wool cleans things up nicely.



How not to do it. Albert Finney as Churchill eats his breakfast egg in ‘The Gathering Storm‘. Hacked off top and wrong tool use. Gustatory shortcomings notwithstanding, he did OK otherwise.