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Belgo Centraal -- how did that recipe go?

Posted by
Hoshisato (Dippach, Luxembourg) on 1 November 2010 in Food & Cuisine.

Chef checking up on a recipe in busy Belgo Centraal, the place to go for Moules Frites in central London.


ADOX CHS 100 ART at EI 160; stand developed: pre-soaked for 5 minutes followed by Rodinal developer in a 1+200 dilution with 1gr/l Borax; agitated for the 1st minute and then left to stand for 2 hours.

PENTAX MZ-S 1/8 second F/4.0 ISO 160 50 mm

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wolfen from villefranche sur saône, France

Une belle photo d'ambiance de ce restaurant, un moment de vie !

1 Nov 2010 8:09am

PENTAX MZ-S
1/8 second
F/4.0
ISO 160
50 mm

2010
b-w
black
white
adox
london
stand