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Submitted on
January 16, 2013
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144 KB
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1200×800
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212
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16 (who?)
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Camera Data

Make
Canon
Model
Canon EOS REBEL T4i
Shutter Speed
1/21 second
Aperture
F/4.5
Focal Length
35 mm
ISO Speed
3200
Date Taken
Jan 11, 2013, 9:55:54 PM
Software
Adobe Photoshop CS5 Windows
Sensor Size
5mm
×
Prosciutto-Wrapped Asparagus by vi-ki Prosciutto-Wrapped Asparagus by vi-ki
Mmmm... my my was this ever delicious :3

Photographer: Vivid Vision
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Jan 18, 2013  Hobbyist General Artist
Looks absolutely delicious. Love the charred marks on this.
(Also, don't mean to nitpick, but shouldn't this be titled/labeled 'Prosciutto-Wrapped Asparagus' instead? Good God, I need to stop letting little things like this bother me so much)
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:iconvi-ki:
vi-ki Featured By Owner Jan 20, 2013  Hobbyist Photographer
Hahaha yah that always boggles my mind! Don't know which food to put first!!! :p
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Jan 20, 2013  Hobbyist General Artist
:rofl: yeah, that always seems to happen, doesn't it?
In general, the food wrapping something up is what goes first.
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Jan 19, 2013   Digital Artist
Ja ja ja ja... ahi estoy de acuerdo contigo. Yo tambien soy muy tiquismiquis para esas cosas. Ademas, eo creo que saldria mucho mejor con el jamon serrano, ya que no se desbarata como el rosciutto italiano. (Aparte de que el hecho de que lo menten mas me da urticaria :) )
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Jan 19, 2013  Hobbyist General Artist
Personalmente, prefiero usar tozino en vez de jamon. Creo que es resultado de crecer en los Estados Unidos, donde el tozino se usa para toro... aunque en el Noroeste de Mexico tambien solemos usar demasiado tozino... >.>
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Jan 20, 2013   Digital Artist
Lo normal aqui seria utilizar panceta para envolver los esparragos trigueros. Y jamas utilizaria Iberico. Eso seria un desperdicio :lol:

Aqui en el norte es donde se usa mas tocino que en el resto del pais, asi que me es facil hacerme a la idea :).
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Jan 20, 2013  Hobbyist General Artist
Aca suele a ser mas caro el pancetta, y siempre viene en ruedas. Prefiero usar el tozino, porque viene en tiras, y se me hace mas facil envolver las cosas asi :rofl:
Prefiero no batallarle tanto ^^;
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:iconmaestrotomberi:
MaestroTomberi Featured By Owner Jan 20, 2013   Digital Artist
Nosotros tenemos la panceta siempre en bloque, lo mismo cruda que curada. De hecho, nunca la he visto en ruedas.

Si tuvieses la oportunidad, te recomiendo que uses tocino iberico. A diferencia del blanco convencional, su grasa es mas rojiza y de un sabor absolutamente delicioso; y a diferencia del jamon iberico, se presta al cocinado.

Por supuesto, tambien es mas caro.
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:iconfuturechefhaku:
FutureChefHaku Featured By Owner Jan 20, 2013  Hobbyist General Artist
Si algun dia tengo la oportunidad de usarlo, lo usare.
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:iconakumeno:
Akumeno Featured By Owner Jan 17, 2013  Hobbyist General Artist
looks delicious!
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