Wednesday, May 20, 2009

more photo shoot madness...



A continuation of "behind the scenes" on the furniture shoot with Inta.
She is the owner & photographer at IMK Studio in Los Angeles.
Her new website is not up yet, but if you're in L.A. and are looking for an amazing photographer, make an appointment to see her portfolio.
ngeles, CA 90004 T: 213-383-3607
Inta does incredible portrait work, wedding photography that doesn't look like typical wedding photography and beautiful art pieces as well. She has been a friend for many years (15?) and I am now happy to have her working on photographing this furniture line.
She makes being creative look easy & fun.
That's because she's good.

This was filmed yesterday (5.19.09) at her studio.

THANK YOU Inta!




-angelo

18 comments:

Samantha said...

Priceless. You are too cute.

I am diggin' these furniture pieces. I like the scale of everything I have seen so far and the colors & fabrics are just dreamy good.

DANE said...

You guys are having too much fun. Good for you.

Cindy! said...

I love the color yellow and think that there isn't enough of it in home furnishings. Glad to see you're using touches of it in your line. Nice job.

Tom Erdman said...

Ditto on Inta. Plus, she's a great sport to work with. Talent and fun, what a great combination.

Anonymous said...

I love these videos. They show the work, effort, and commitment behind the 'glamour. Thank you for sharing the behind-the-scenes part of what you do.

Jessie

JeanetteS said...

When I see a photographer doing a shoot, the first thing I look for is the type of equipment their using. I guess it's the scrapbooker & photography enthusiast in me. Excited to see she's using a Canon.

Can't wait to see the pics!!!

Lynne said...

Just fantastic. The pieces are so beautiful and you are just a pleasure to watch no matter what.

DesignTies said...

It's fun following the process of your furniture line from the original idea to the almost-release :-)

Here's the ginger beef recipe I told you about. It looks long, but it's easy to make, and it's REALLY yummy!! First I'll give you the original recipe, then I'll tell you the modifications that I make to it....

GARLIC GINGER BEEF

1 pound flank steak
2 eggs
1/4 cup cornstarch
1 tsp. salt
1/4 cup water
1 cup granulated sugar
2 tbsp. garlic, minced
2 tbsp. fresh gingerroot, peeled and minced
1 tsp. chili flakes
1/3 cup ketchup
1/2 cup white vinegar
1 tbsp. soya sauce
1/4 cup hoisin sauce
Cooking oil, for frying
1 or 2 green onions, sliced fine, for garnish

1. Slice the steak against the grain into thin, 1/8" slices. (Steak can be partially frozen to make it easier to slice.) Place meat slices in a bowl and stir in eggs, cornstarch, and salt; mix until meat is well coated. Set aside.

2. In a saucepan, add water and sugar and place on medium heat. Gently swirl pan to dissolve sugar -- never stir undissolved sugar with a spoon, which would tend to collect sugar crystals. Boil until mixture caramelizes to a golden brown -- do not let it go dark brown, as it will be bitter.

3. Remove pan from heat and gently stir in garlic, ginger, and chili flakes, stirring for 10 seconds. Stir in ketchup, vinegar, soya sauce, and hoisin sauce. Return pan to the heat, bring to a boil and gently simmer for 10 minutes.

4. In a deep fryer or heavy 8" skillet, add cooking oil to a depth of 1". On medium-high heat, use a deep-fat frying thermometer and bring oil to 360 degrees F/180 degrees C. Using tongs, separate meat slices and gently drop each slice into the hot oil, but do not overcrowd. Fry until crisp, about 60-90 seconds. Remove and drain on a rack, then drop cooked slices into sauce and coat well.

5. To serve, pile warm slices on a platter and sprinkle with green onion.

***********************************

Now here are the changes I make -- feel free to try any or all of them, depending on what you like :-)

I like to add veggies to the dish -- I typically use onion (red or sweet), red & green pepper, and baby bok choy. Cut the veggies into bite-size pieces and then fry them in a pan for about 5 minutes (I add the bok choy for the last minute or so). After much trial and error, I discovered that by cooking the veggies before adding them to the sauce, the sauce stays thick -- otherwise, the sauce thins out when the veggies go in. I assume this is because the water in the uncooked veggies comes out as the veggies cook in the sauce.

Use half the amount of cornstarch, egg, and salt -- combine them in a bowl, then add the sliced meat and stir to coat. Pour about 1 tbsp. of oil in a large non-stick frying pan, and then cook the beef in the pan in two batches. It's healthier, easier, and safer than deep frying the beef, and the taste & texture are just as good. Cook each batch for about 4-5 minutes.

I use about half the amount of garlic and chili flakes. Just my personal preference. Also, to make things easier, I use minced ginger from a jar.

This is how I cook the dish (all in one pan!!):

1. Cook the veggies and then put into a bowl and set aside.

2. Cook the beef and then put into a bowl and set aside.

3. Make the sauce. To make things easy, I pre-measure the ginger, garlic, and chii flakes into a small bowl together, and the ketchup, vinegar, soya sauce, and hoisin sauce into another bowl together.

4. After simmering the sauce for 10 minutes, add the veggies and beef and stir till everything is coated and the beef & veggies are hot.

5. I serve the ginger beef over soba noodles or brown rice.

So that's my ginger beef recipe :-) I hope you give it a try -- and that you like it!!

Kelly @ DesignTies

angelo said...

Kelly,

THANK YOU so much or this recipe. It sounds incredibly delicious and a must make.

I have the perfect dessert to go with it.

All the best,
Angelo

DesignTies said...

You're welcome :-) Let me know what you think after you try it :-)

What's the perfect dessert to go with it?! :-)

Kelly

angelo said...

A couple of different ones:

1) Homemade cobbler (Almost any kind will do. I love peach or a berry type) and vanilla ice cream.

-OR-

2) Homemade red velvet cake with cream cheese frosting.

Anonymous said...

Peach cobbler? Red Velvet cake? Are you sure you're not a Southerner? *S*

Jessie

Anonymous said...

Is the RMS move to Saturday temporary? Any idea what's going on with HGTV's jumbled schedules? It's a little frustrating!

Thanks,
Jessie

Dem said...

I love these video blogs, just love them. I have seen bits and pieces of your new line and everything I see something new I think, "this one is my favorite." I may just have a few faves (b&w chair, the yellows, the green chair, and that green sofa). Now if you show me something else I may be in trouble all over again. Keep up the great work and keep inspiring us. You will never know how much!

angelo said...

Thank you ALL for the support of the new videos. Trying to get them in there as often as possible to keep you up to date with stuff going on.

Jessie, I don't have anything to do with scheduling over at HG and not in the "know" in terms of how things play out. I try to not get involved in stuff that i know I can't control and get REALLY involved in the stuff I can.

Also, I think I may be part southerner!

Best,
Angelo

Michael said...

Cobbler? Red velvet cake??? Suddenly I forgot what the video was about :)

Seth & Kylee said...

I would like to be in your world.

mrsben said...

Knock, knock is Angelo home this evening or is he working?
I noticed Kelley's recipe which sounds delicious. Think I shall hop a few fences to see if she is making it tonight. We've just discovered recently, we are neighbours. No Kidding....SMALL WORLD. That new loft that you are contemplating wudn't also happen to be in OUR neighbourhood wud it?
Kelly cud make the main course, I'll supply the wine and you can bring the dessert. :)

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