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Gudrun

Gudrun club

Posted: 03 Sep 2018

Taken: 17 Oct 2017

36 favorites     72 comments    585 visits

20 sec. • f/25.0 • 100.0 mm • ISO 100 •

Canon EOS 6D

EF100mm f/2.8L Macro IS USM

See also...

Macro Mondays Macro Mondays

Keywords

tripod •
Canon •
Macro •
Langzeitbelichtung •
EF100mm f/2.8L Macro IS USM •
EOS 6D •

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Muskatnuss/ Nutmeg

Muskatnuss/ Nutmeg
MM 2.0: Samen und Nüsse/ Seeds and Nuts
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Ian Wood, Tanja - Loughcrew, Heidiho, and 32 other people have particularly liked this photo

72 comments - The latest ones
 Sami Serola (inactive)
Sami Serola (inactiv… club
Great idea to show the cut surface!
6 years ago.
Gudrun club has replied to Sami Serola (inactiv… club
Thanks a lot, Sami! I found the traces of the grater more intersting than a whole nut.
6 years ago.
 Percy Schramm
Percy Schramm club
Wow, toller Einblick in das Innenleben dieser Nuss.
6 years ago.
Gudrun club has replied to Percy Schramm club
Schönen Dank, Percy!
6 years ago.
 Marie-claire Gallet
Marie-claire Gallet
Tolles Makro, Gudrun !!! Muskatnuss mag ich gern und du auch, soweit ich das sehen kann !!!
HMM !!
6 years ago.
Gudrun club has replied to Marie-claire Gallet
Vielen Dank, Marie-claire! Muskat muss zu manchen Sachen einfach sein:-)
6 years ago.
 Gisela Plewe
Gisela Plewe club
Top! Heute essen wir Spinat!
6 years ago.
niraK68 club has replied to Gisela Plewe club
Oh dazu hätte ich es nicht genommen. Aber sollte ich dann wohl Mal probieren ;-)
6 years ago.
Gudrun club has replied to Gisela Plewe club
Tausend Dank, Gisela! Genau, zu Spinat oder Rosenkohl muss das unbefingt sein:-)
6 years ago.
Gudrun club has replied to niraK68 club
Versuch's, es schmeckt klasse!
6 years ago.
niraK68 club has replied to Gudrun club
hätte ich heut eine in der Tasche gehabt... bei meiner Tante im Krankenhaus gabs spinat und der war einfach nur fade
6 years ago.
Gudrun club has replied to niraK68 club
Ja, der Packerl-Spinat ist oft sehr dröge....
6 years ago.
 niraK68
niraK68 club
Mag ich sehr. Rosenkohl , Blumenkohl geht nicht ohne.
Klasse Foto
6 years ago.
Gudrun club has replied to niraK68 club
Besten Dank, Karin! Ja, das ist ein Grundgewürz, auch in Fleischbrühe....
6 years ago.
 Ulrich John
Ulrich John club
Schön, diese Texturen ! Gebrauchte Nüsse machen schöne Bilder !
6 years ago.
Gudrun club has replied to Ulrich John club
Herzlichen Dank, Uli! Wenn man Muskatnuss nicht gebraucht, braucht man keine daheim haben;-)
6 years ago.
 Erhard Bernstein
Erhard Bernstein club
Na, die hat schon viel Aroma gegeben ... klasse!
6 years ago.
Gudrun club has replied to Erhard Bernstein club
Danke vielmals, Erhard! Und sie wird noch weiter Aroma geben, immer frisch gerieben.
6 years ago.
 neira-Dan
neira-Dan club
Excellent !! on peut imaginer l'arôme ... j'adore la muscade
6 years ago.
Gudrun club has replied to neira-Dan club
Merci beaucoup, Dan! So do I, Muskat is a must in the kitchen:-)
6 years ago.
 Anji.
Anji. club
Superbe macro !
6 years ago.
Gudrun club has replied to Anji. club
Merci beaucoup, Anji!
6 years ago.
 Graham Chance
Graham Chance club
Superb macro Gudrun. Ecellent detail. Lovely contrast between the straight lines left by the grater and the irregular pattern on the surface of the seed.
6 years ago.
Gudrun club has replied to Graham Chance club
Thank you, Graham! A whole would have looked rather boring.
6 years ago.
 aNNa schramm
aNNa schramm club
...ich rieche es :-))
6 years ago.
Gudrun club has replied to aNNa schramm club
Dankschee, aNNa! Ich auch:-)
6 years ago.
 Balatre
Balatre
Belle idée que d'avoir choisi un autre type de noix !
6 years ago.
Gudrun club has replied to Balatre
Mervi beaucoup, Alain!
6 years ago.
 Ko Hummel
Ko Hummel club
Gerade wieder tüchtig gebraucht. schön mit der geraspte Oberfäche
6 years ago.
Gudrun club has replied to Ko Hummel club
Vielen Dank, Ko!
6 years ago.
 Ghislaine
Ghislaine club
une image directe et "efficace"
une de mes 2 préférées ...
:)
6 years ago.
Gudrun club has replied to Ghislaine club
Merci beaucoup, Ghislaine!
6 years ago.
 Xata
Xata club
A fine idea, and cooking with nutmegs is so tasty, I see you've done so!!!!
6 years ago.
Gudrun club has replied to Xata club
Many thanks, Isabel! Nutmeg is a must for certain dishes:-)
6 years ago.
 Ruesterstaude
Ruesterstaude club
Gewaltig, Gudrun, und du hast schon ordentlich was abgerieben, hat sicher gut geschmeckt
6 years ago.
Gudrun club has replied to Ruesterstaude club
Schönen Dank, Volker! Ein bisschen Muskat passt zu vielem:-)
6 years ago.
 Ninfea
Ninfea club
Großartige Idee !!!!!!!!
6 years ago.
Gudrun club has replied to Ninfea club
Besten Dank, Ninfea!
6 years ago.
 Valfal
Valfal
Fabulous detail; HMM and a beautiful week to you,Gudrun! :-)
6 years ago.
Gudrun club has replied to Valfal
Thank you so much, Val!
6 years ago.
 Keith Burton
Keith Burton club
A cracking close up Gudrun..........I like the textures and the amount of detail you've captured is brilliant.
6 years ago.
Gudrun club has replied to Keith Burton club
Thank you, Keith! With a tripod I can manage the lens well, it's different outside with moving subjects;-)
6 years ago.
 Chrissy
Chrissy club
ich wusste nicht, dass die von Nahem so schön sind!
6 years ago.
Gudrun club has replied to Chrissy club
Herzlichen Dank, Chrissy! Man sieht vieles mit blossem Auge nicht richtig, ich jedenfalls,-)
6 years ago.
 cammino
cammino club
Klasse so von nahe!
6 years ago.
Gudrun club has replied to cammino club
Danke vielmals, cammino!
6 years ago.
 Amelia
Amelia club
I love nutmeg on rice pudding. Send me your grater. ;-))
6 years ago.
Gudrun club has replied to Amelia club
Thanks a lot, Amelia! I love it on custard tarts but in Germany we use it for savoury stuff too, a must on spinach, Brussels sprouts or in certain soups.
6 years ago.
 Leo W
Leo W club
Gut gerieben und schön fotografiert.
6 years ago.
Gudrun club has replied to Leo W club
Großen Dank, Leo! Das Reiben war nicht für's Foto:-)
6 years ago.
 Wierd Folkersma
Wierd Folkersma club
great textures
6 years ago.
Gudrun club has replied to Wierd Folkersma club
Thank you so much, Wierd!
6 years ago.
 tiabunna
tiabunna club
An excellent macro, the colours, textures (and, no doubt, aroma) are great.
6 years ago.
Gudrun club has replied to tiabunna club
Thanks very much, George! Nutmeg is a staple in German cooking.
6 years ago.
 Andy Rodker
Andy Rodker club
Looks exactly like mine! How strange! :o)
6 years ago.
Gudrun club has replied to Andy Rodker club
many thanks, Andy! It seems you have been using yours equally often ;-)
6 years ago.
Andy Rodker club has replied to Gudrun club
Well, I did at one time but since I stopped having sugar or dessert due to diabetes I haven't had much use for it. I found it in a drawer the other week when having a clear out. It was all by itself in a small tin. It looked and smelled OK still and I didn't have the heart to throw it out. I gues I bought it 10-12 years ago in England!!! My girlfriend will give it to her mum; she says she will know what to do with it!
6 years ago.
Gudrun club has replied to Andy Rodker club
I gathered from Amelia's post that the British use nutmeg mainly for sweet dishes. In Germany it's used with vegetables like spinach or sprouts, in potato dishes or in soups and sauces!
6 years ago.
Andy Rodker club has replied to Gudrun club
I had completely forgotten that nutmeg is used for savoury dishes elsewhere. Maybe I should try and get mine back from my girlfriend's mother and give it a go!
6 years ago.
Gudrun club has replied to Andy Rodker club
You should try it:. A pinch of nutmeg on sprouts for instance does wonders for the stuff;-)
6 years ago.
Andy Rodker club has replied to Gudrun club
I like sprouts but only if they are young, small and sweet. They don't then need anything added (although I do think walnuts go well with them as is traditional in some families at Christmas.)
6 years ago. Edited 6 years ago.
Gudrun club has replied to Andy Rodker club
Walnuts sound good! I like sprouts only if they aren't overcooked.
In my childhood most vegetables came cooked to death in a thick floury sauce, it took some time until I could eat certain vegetables again;-)
6 years ago.
Andy Rodker club has replied to Gudrun club
We Brits get a bad reputation for overcooking the veg! But I have never come across it worse than in Spain! A favourite starter is cold mixed veg, that has already been cooked to death before leaving the bottling factory. Then it is re-heated for hours before let to get cold again and served. AAAAGGGHHHHHH!
I was luckier, my Mum knows how to cook and I learned from her. Veg needs to be 'al dente'.
6 years ago.
Gudrun club has replied to Andy Rodker club
So true, al dente is the way! German housewives after the war always overcooked veg and adding flour was a thrifty way to feed more people;-) Thankfully those times are mostly gone.
Strange about the Spanish overcooking things, maybe a relic from times when there were no fridges to keep stuff fresh...
6 years ago.
 Chris10
Chris10 club
Aha! Yes I see Gudrun.... Very nice view! Belated MM2.0...

Greetz, Christien.
6 years ago.
Gudrun club has replied to Chris10 club
Thanks a öot, Christien!
6 years ago.
 volker_hmbg
volker_hmbg club
Man sieht, da wird die Nuss noch von Hand gerieben!
6 years ago.
Gudrun club has replied to volker_hmbg club
Das schon fertig geriebene Zeug kann man doch vergessen;-)
6 years ago.
 Heide
Heide club
In kleinen Mengen geniessbar und aromatisch.
Mir wurde erzählt, dass Muskatnuß in größeren Mengen tödlich wäre ...
Tolle Idee - superschön präsentiert.
6 years ago.
Gudrun club has replied to Heide club
Besten Dank, Heide! Ja, wie so manches in kleinen Dosen lecker und in Überdosis nicht bekömmlich;-) Zimt ist ja auch in Verruf geraten....
6 years ago.
 Tanja - Loughcrew
Tanja - Loughcrew club
Das Thema als Makro war wirklich gut und Deine Muskatnuss ist die geniale Umsetzung dessen...diese *Schraffeleien* an der Muskatnuss...ich mag bei Deinen Bildern, dass man sofort Gerüche und Geräusche im Kopf hat, Gudrun!
6 years ago.
Gudrun club has replied to Tanja - Loughcrew club
Die angeschraffelte Nuss hatte ich ja schon bei einer Collage verarbeitet, die habe ich einfach passend zum Theam nun solo gezeigt;-) Schönen Dank, Tanja!
6 years ago.

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