Mastodawn

Light Lens Lab Shares the Latest on its Ambitious Film Project https://petapixel.com/2025/05/06/light-lens-lab-shares-the-latest-on-its-ambitious-film-project/ #largeformatfilm #lightlenslabs #Equipment #machinery #emulsion #Analog #analog #News #film #bts

Light Lens Lab Shares the Latest on its Ambitious Film Project

Light Lens Lab has shared a new behind-the-scenes look at its ambitious project to create film emulsions using its brand new proprietary machinery and

PetaPixel

Jean François Huguel 🇨🇵Mar 19

Limoges, mars 2025.
Fujica AX3, Fomapan 200, scan Epson
#blackandwhite #filmphotography #film #blackandwhitephotography #blackandwhitephoto #filmisnotdead #filmisalive #believeinfilm #analogfilm #filmcommunity #keepfilmalive #bw #argentique #filmcamera #fomapan #streetphotography #chambrenoire #darkroom #bwphotography #noiretblanc #emulsion #fujica #limoges

Jean François Huguel 🇨🇵Mar 19

St Yrieix la Perche, mars 2025.
Fujica AX3, Fomapan 200, scan Epson
#blackandwhite #filmphotography #film #blackandwhitephotography #blackandwhitephoto #filmisnotdead #filmisalive #believeinfilm #analogfilm #filmcommunity #keepfilmalive #bw #argentique #filmcamera #fomapan #streetphotography #chambrenoire #darkroom #bwphotography #noiretblanc #emulsion #fujica #SaintYrieix

Jean François Huguel 🇨🇵Mar 16

Archives - Jacques Higelin au stade de la Meinau, 1982, avec Armande Altaï
Fujica AX3, Ektachrome, scan Epson.

#filmphotography #film #filmisnotdead #filmisalive #believeinfilm #analogfilm #filmcommunity #keepfilmalive#argentique #filmcamera #streetphotography #emulsion #fujica #colourslide #diapositive #ektachrome #jacqueshigelin #armandealtai #concert

Jean François Huguel 🇨🇵Mar 16

Archives- Bruce Springsteen et Clarence Clemmons, hippodrome de Vincennes, juin 1987.
Fujica AX3, Ektachrome, scan Epson

Jean François Huguel 🇨🇵Mar 16

Archives 1990 - Mon année en Turquie. Rencontres dans l'est du pays, régions de Malatya et Sivas.
Foca PF2 (ou PF3?) Kodachrome 64. Scan Epson.

#filmphotography #film #filmisnotdead #filmisalive #believeinfilm #analogfilm #filmcommunity #keepfilmalive #argentique #filmcamera #streetphotography #rangefinder #emulsion #foca #kodachrome #turquie #colourslide #diapositive #tcdd #railroad

Jean François Huguel 🇨🇵Mar 16

Archives 1990 - Mon année en Turquie, pour superviser des travaux ferroviaires.
Foca PF2 (ou PF3?) Kodachrome 64. Scan Epson.

#filmphotography #film #filmisnotdead #filmisalive #believeinfilm #analogfilm #filmcommunity #keepfilmalive#argentique #filmcamera #streetphotography #rangefinder #emulsion #foca #kodachrome #turquie #colourslide #diapositive #tcdd #railroad

Nicole Sharp Feb 10

Cooking Perfect Cacio e Pepe

In cooking, sometimes the simplest recipes are the toughest to master. Cacio e pepe — a classic three-ingredient Italian pasta — is an excellent example. Made properly, the sauce of cheese and black pepper combines with starchy water to coat the pasta in a uniform, cheesy sauce. Or, if you’re me, you wind up with a pasta sauce flecked with stringy clumps of melted cheese. Fortunately for those of us who have yet to master this one, a new research paper has us covered with tips to make the perfect cacio e pepe.

The key to that elusive silky sauce, they found, is the starch – water – cheese combination. Your water needs just the right amount of starch — they found that between 1 – 4% starch by (cheese) mass worked. If the starch concentration is too low (which can easily happen in pasta water), you’ll get the clumpy cheese mess that so frequently happens in my kitchen. Temperature is also critical; if the water is too hot when it’s added, then it can destabilize the sauce. Check out the pre-print’s Section V for the scientific, supposedly foolproof, recipe. I know I’ll be trying it! (Image credit: O. Kadaksoo; research credit: G. Bartolucci et al. pre-print; via APS News)

#cooking #emulsion #fluidDynamics #phaseSeparation #physics #rheology #science #softMatter

Phase behavior of Cacio e Pepe sauce

``Pasta alla Cacio e pepe'' is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio e pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1\% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the ``Mozzarella Phase'' and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. \tcr{We further analyze the effect of a less traditional stabilizer, trisodium citrate, and observe a sharp transition from the Mozzarella Phase to a completely smooth and stable sauce, in contrast to starch-stabilized mixtures, where the transition is more gradual.} Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.

arXiv.org

Jean François Huguel 🇨🇵Jan 19