2015 Deck – Week 02

Although I am keeping an eye out for “square(s)” upon which to base my compositions this month, I didn’t intend to include one in each photo I choose for the Deck Project, but, coincidentally, this one met both criteria (so to speak)

I noticed the square shape of the front of the food cart (or juice cart), and the square doors, I ran upstairs to grab the camera (light conditions not ideal for the phone), when I came down the vendor himself had moved away from the cart (still to be seen wearing a beanie cap or tam and glasses at the back of the group of people), I was lucky enough to catch this “active” scene.

Everyone was trying to stay dry, from the cart-man to the pedestrians to patrons of the fast-food restaurant on the corner.


Staying Dry |  Canon EOS6D, Canon 24-105L  |  1/200s, f/5.0, ISO 200 (cropped)


I cropped the image for the final composition, because, frankly speaking, I was trying to stay dry too 🙂

Click on the image to see it in the gallery.


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Offerings

I was out by the seawall hoping to see a nice sky that I could use for a possible seascape when I came across a flag (Jhandi) planted on the beach with the leaf of the Lotus Flower plant at it’s base with the food offerings to Lord Hanuman.

I tried quite a few angles to get the perfect shot, but still don’t think I got the one that would jump out at me…  but this one I liked never-the-less  🙂


Click on the image to see it in the Seawall Gallery along with many other images from the Guyana Seawalls.

Also click on the Lotus Flower link in the text above to see a brief post I once did on the plant.


Chips!

I’m a bit under the weather, so just a quick one to tide me over.

In almost every village area in Guyana, you either have walking, riding or driving vendors crying out their “wares”, I think some of the famous ones are “Broom Here!!!”, “Papers! Papers!, Kaieteur, Chronicle, Stabroek, Times! Papers!” and of course “Chips! Chips! Chips!, fresh chips!

Maybe I’ll get the others another time, but for now here’s one of the Chips salesmen  🙂

 

Chips!

Click on the image to see it larger on the site, and of course, browse the sight at will  🙂

The Deck – Week 36

It wasn’t a very good week for me as photography goes, but of the few good ones I did put aside, I had a hard choice as to which one I would be using for this week’s Deck photo.   What I ended up doing was displaying them all on the screen and see which one jumped out at me, whether it was just different because of colour, composition, content, or if it was just very different to what I’ve taken recently, this shot stood out from the rest.

Bora, Merriman's Mall, Bourda.

It is simple, but I like it  🙂  In Guyana, this is called “Bora”, taken at one of the stalls on Merriman’s Mall by Bourda Market.

The Bar-B-Que

In Guyana, a Bar-b-que (or barbeque) is about smoked and grilled chicken over hot coals, Chicken, not pork or beef, Chicken!  If there are slices of beef or some pork-chops on the grill, they are incidental to us, we are all about the Chicken.  And now that we’ve come out of the dark ages, we can also have those store-bought sausages added for the extra novelty.

The Bar-b-que is also about that smoky flavour and the burnt edges, it’s about the rich basting sauce that is unsparingly applied, and it’s about the conversation around the pit/grill, conversation that could be about anything or nothing.

I am not a Bar-b-que man, I am probably more of a Burn-B-Que chap, but then I am usually in agreement with the old Guyanese adage that “when it bun, it done”.  Whenever I can learn a little bit more about the whole Bar-B-Que process (without putting myself to too much trouble, that is) I like to be able to say that I picked up a little bit from a master.  This weekend I was a a Bar-b-que at Nikhil‘s house, where we were “christening” his new Bar-b-que pit.  Before Nik actually built the pit we had lengthy discussions about the “ideal” Bar-b-que pit, and there were lots of ideas floating around, from an oven/pit combination to what he has now, which is very similar to the one in my yard, except he used some nice clay bricks, from a distance it may look like a wishing well, you can toss coins in if you like, just not when we’re barbecuing.  We were quite surprised when we saw it, but according to him, it’s not his fault, he gave very clear instructions to the builders, all of which they ignored, so, the grill and the pit itself needs some work  🙂

Learning from the master. The head honcho and chief cook was Naseem, he knows more about food than I’ll ever know, both about eating it and preparing it, and likely about its History too.  Something I learnt about Bar-b-queing this weekend was Naseem method of firing the coals. I have never seen it done his way and although I found it unorthodox, I thought it quite intriguing.

Firstly – the wood.  The quantities I put here are for cooking roughly forty pieces of chicken (leg & thigh, and wing & breast pieces).  What you need is this (you can probably substitute, but I’ll go with the Master) four to six pieces of greenheart wood, roughly eighteen inches by  four inches by half an inch.  I would be remiss to mention the proper nomenclature here or my old Biology teacher would be offended, greenheart is called Chlorocardium rodeii, and is one of the premium woods found in the Guianas.  The other wood used is what we typically call “roundwood”, no one can as yet inform me of its specie name, but I’ve been reliably informed that the roundwood crosses species, it’s a wild wood that grows fairly straight and is about two to three inches in diameter.  It is used in local construction for making T-shores (and I’ve also been told it’s used in cremations), we use three to four pieces of this, roughly five feet long.

The greenheart, you chop into long slivers; the roundwood, you cut into half the length then split each piece down the middle, and you put these into a teepee style arrangement, just like a campfire I suppose.  Next, a good dose of gasoline, and some matches.  Once lit, you can make sure the outer edges catch by using some wadded up newspaper.  Once this is burning nicely you put the grill back on top.  This is the interesting part, we didn’t put the coals on top the wood as I normally see done, we put the coals on the grill!  That’s right, on the grill, as if we’re cooking them.  Thank goodness Nik had two grills.

At this point, the Naseem method calls for Naseem to get away to the house, and instruct people who have no idea what his plan is to “get the coals hot and dig a hole in the middle and spread them around.  So we basically we just ignore all those instructions, we fire the coals on top the grill and when they’re nice and hot, all red underneath, we empty the grill onto the fire below and spread them around til it looks nice and even.

Very nice method, and then after adding a few more coals to it, we put the new grill on and prepare the grill for the chicken and everything proceeds as normal from there.  It’s at this point in the Naseem method that he reappears and has new instruction for some able-bodied men to go get the chicken and the sauce.

Firing the coals on the grill, that one is new to me, but most effective  🙂  Now let’s see, I think I have to learn the preparation of the chicken… or I’ll just have Nas do that every time.