In movie industry jargon, what is a dolly shot?
A dolly is a cart which travels along tracksThe camera is mounted on the dolly and records the shot as it movesDolly shots have a number of applications and can provide very dramatic footageIn many circles a dolly shot is also known as a tracking shot or trucking shotHowever some professionals prefer the more rigid terminology which defines dolly as in-and-out movement (i.ecloser/further away from the subject), while tracking means side-to-side movement Most dollies have a lever to allow for vertical movement as well (known as a pedestal move)In some cases a crane is mounted on the dolly for additional height and flexibilityA shot which moves vertically while simultaneously tracking is called a compound shot Some dollies can also operate without tracksThis provides the greatest degree of movement, assuming of course that a suitable surface is availableSpecial dollies are available for location work, and are designed to work with common constraints such as doorway widthDollies are operated by a dolly gripIn the world of big-budget movie making, good dolly grips command a lot of respect and earning powerThe venerable dolly faced serious competition when the Steadicam was inventedMost shots previously only possible with a dolly could now be done with the more versatile SteadicamHowever dollies are still preferred for many shots, especially those that require a high degree of precision.
SALT SALT SALTseriously salt those babys up people don't love mcdonalds french fries for no reasonn try to get a variety snack mixeslike cheeseballs, mozerlla sticks, chicken nuggets, and french fries, chips, and popset it all out on a table with plates and forks works like magic, and if you live in canada go to MM's :) .
Cook the French fris.Put lots of salt and pepper.
peel potatoes and cut them into thick wedges, rinse them and towel dry them , place them into a bowl and drizzle some olive oil and Italian seasoning on them add a bit of salt and toss them to get them well coated on all sides, place them on a shallow pan and bake them in the oven at 350F until golden.
If you want excellent fries, take my advice, there are certain key things to do for wonderful results cut fries to uniform size,(make them about the size of fast food fries) (peeled or unpeeled however you like them) wash fries until water runs clear, then fill up the vessel with water and ice and refrigerate for at least a couple of hours ( this is essential, I chill overnight)(this will make the fries crispy on the outside like they are suppose to be) dry your fries between 2 towels Now this is where we differ, I deep fry mine once at about 350 degrees until they get kind of 'limp' then remove them (DO NOT LET THEM START TO BROWN) remove the fries to a bowl lined with paper towels (to absorb oil) layer the fries between towels every batch, to soak up all the oil BACK INTO THE REFRIGERATOR let them cool until you are ready to cook them to eat(they will last a few days in the refrigerator.) You can have them ready way ahead of time heat oil to 400 degrees drop in batches and fry until 'golden brown' They will look a little browner than McDonald's when done correctly, and you will love them!! One thing I left out is salt each batch 'WHILE HOT', for best resultsREMEMBER: It sounds like you're oil conscience, but with properly heated oil, the fries will sear, and not soak up a bunch of greaseMake sure your oil is HOT , and your fries are DRYif water hits the oil it will splatter all over please try this , you will never bake them again.
