FWIS3

Actually, I just noticed the Ms. Runningwithtweezers had a food photography workshop a couple of months ago. Drat!

ETA: Holy crap. Never mind. She wanted $1250 for the workshop! She is a professional food 'stylist', so I guess that's why.

When I read the title of this thread I thought it was about the people who use their bodies as serving surfaces for things like sushi.

geonuc wrote:Yeah, I know all about professional food photography, but I know foodies who post photos of their creations and theirs always look better than mine. Jokergirl over at BAUT/CQ, for example (she has a foodie blog). Or this person, who is a friend of a friend:

http://www.runningwithtweezers.com/

Well, I think your photo's look good but I know what its like when you aren't getting results like what you think you should be getting.

That link though shows medium to high DOF on the first opening page.

Do you mind if this thread also becomes about the photography?
I ask as i can post some older photo's I have of food to get an idea of what you like and don't like visually.

*edit*
I just looked at older posts in her collection. Most are high DOF.
Way higher than what you used a=in your last shots.

Punjene paprike (Stuffed bell perrpers)


Zee Chicken. Something I made up. Chicken breast sliced in two, coated in olive oil, paprike, tumeric and pepper, stuffed with brie cheese sliced garlic, sliced red bell pepper and slivers of sping onion. Topped with bacon and served with Olive oil cooked asparagus with pepper and lemon and potatoes in the same coating as the chicken.


Another of my own dishes, honey sesame chicken salad.


Tonight however I'm making mahi mahi served with olive oil asparagus with pepper and lemon and a salad. The mahi Mahi is going to be topped in a sweet chili sauce and served on a bed of brown rice.
Pics to come as I haven't made it yet.

geonuc wrote:ETA: Holy crap. Never mind. She wanted $1250 for the workshop! She is a professional food 'stylist', so I guess that's why.

Does the course come with an SLR of your choice???

Thai noodle salad -- it was too hot to cook... I made the noodles early in the day, put it all together.. this was last year...

FZR1KG wrote:Do you mind if this thread also becomes about the photography?
I ask as i can post some older photo's I have of food to get an idea of what you like and don't like visually.

*edit*
I just looked at older posts in her collection. Most are high DOF.
Way higher than what you used a=in your last shots.

Food porn is food photography.

Yeah, her shots are all professional and arty. I'm going for the 'here's the food' style. So, I prefer most of the dish be in focus.

Nice food, by the way. And I know it tasted good.

brite wrote:Thai noodle salad -- it was too hot to cook... I made the noodles early in the day, put it all together.. this was last year...

Looks good. And perhaps a little picante?

brite wrote:...this was last year...

I am pretty sure that it doesn't keep for that long...might wanna toss it...

Smart ass... we ate it that night...

But I knew I had that picture to add to this thread... I know that I have a picture of some shrimp fettuccine that I made and plated properly (that my instructors would have been proud of!) around here somewhere...

I tend to forget about taking the pictures, before we eat...

Awesome pics, all.

I have no pics to share but dinner tonight for parents, sis and b-i-l consisted of mixed veggies, potato salad and grilled steak. The sirloins were marinated in a mix of beer, worchestershire sauce and garlic. A hit of ground pepper was added as the steaks hit the grill. In this case the beer used for marinating was Tuborg Pure Gold. The steaks were done to a perfect medium rare. I can't remember what wine I served with dinner, I opted for a Carlsberg, we also had some vodka shots to start the meal.

Dessert was an adventure. I was trying to recreate a pastry I remembered from a certain restaurant when I was a kid. My memory was saying it was a couple of thin layers of shortbread, with a berry jam between and then iced with a mix simple icing and jelly. My sweet paste/shortbread sheets came out nowhere near thin enough to make sandwich pastries. Dessert came down to choice of plan B or Plan C.

Plan B was a square of shortbread with a layer of red currant jam and coated with some simple icing.

Plan C was a bunch of shortbread crumbled with a dash of simple syrup and some of the red currant jelly mixed in a mixing bowl with the paddle attachment. Some of this mix was scooped into a dessert glass and topped with a hit of simple icing.

Dessert was served with Cassis dessert wine.

ETA: In hindsight, I'm thinking those pastries may have been made with puff pastry and were more along the lines of Napoleons. Hmmmm.

That sounds like a great meal Parrot.
Beer and steak marinade, I haven't had one of those in years. may have to do that soon.
Problem in the USA is almost all BBQ's have a grill not a plate.
What I used to do was pour the beer on the steak and let it flare up.
Nice smokey beer flavour. Yum.


Here's what we had for dinner tonight.
A little different to what I planned but I ran out of time to do everything as I had to change two light bulbs...don't ask.
It involved building a scaffold out of wood to reach the fixture and was a PITFA.
Mine is the big one with the "tree trunk" broccoli as the wife calls it. I like the stems but not everyone does.
Note the mandatory Vegemite jar on the table.




For something different, a few years ago we had the displeasure to find ourselves on a shooting trip during a locust plague.
Never one to pass an opportunity, I cooked up some Locust Tom Yum curry.
Quite different but delicious. Don't mind the dirty bowl, I had seconds before remembering to take a pic.

brite wrote:
I tend to forget about taking the pictures, before we eat...

FZ has been known to do that as well. It's just recently that he's gotten into taking pictures of the food.

Loresinger wrote:When I read the title of this thread I thought it was about the people who use their bodies as serving surfaces for things like sushi.

You mean like this?

Note the mandatory Vegemite jar on the table.

Damn...forgot all about the jar I have at home. Have to excavate the toaster and reeducate my palate. A long while back, ran across an Aussie
who was at one of our astro show'n'tells, and I recall him at 0-dark-30 educating me in the proper way to indulge in Vegemite. Granted, it's an
acquired taste (sorta like single malt Scotch is), but damn, a couple slices of thickly buttered toast with a tad's worth of Vegemite makes a dandy
little jump-start-the-tummy variant on the Continental Breakfast.
Vegemite and Marmite...had 'em both, so close to the same thing it don't make no differmints to me...some people swear by 'em, some people
swear at 'em...but I think (properly prepared) they're both yummy...

I need to stop checking this thread. I always feel so sad that FZ lives too far away for me to invite myself over to dinner on a regular basis.

I felt a pressing need to post some of my food porn. This is part of lunch we had in Tuscany a few years ago.



The razor clams were wonderful.

Dam that looks like a tasty app.

Mahi-mahi, with mexican oregano, hatch green chile powder, sichuan pepper. Sauteed in olive oil, with sake added at the end.

Despite the rather weird array of seasoning, it turned out great.

love the name.... that's just great fun.

I cannot take picts with my phone (have no clue how to). Hell I'm lucky if I use $10 in minutes in three months.

Does this mean revoking my geek card?

Loresinger wrote:love the name.... that's just great fun.

I cannot take picts with my phone (have no clue how to). Hell I'm lucky if I use $10 in minutes in three months.

Does this mean revoking my geek card?

I'm afraid so.

Do you have a digital camera?

We discovered that the Poe likes risotto, and that David, in spite of having worked as a cook in Italian restaurants, has never MADE risotto... SO... we made a "leftover" risotto... leftover chicken and veggies went into the risotto

Fisher and I didn't get any.... It was bowling night...

And no pictures either...

If Poe gets tired of eating risotto, does he say "nevermore".

Sorry.


I've made risottos, but they are just too much work, unless someone else does all the stirring.

Swift wrote:If Poe gets tired of eating risotto, does he say "nevermore".

No, no.... Raven (one of the Poms) says "Nevermore".... LOL

I've made risottos, but they are just too much work, unless someone else does all the stirring.

Stirring?? If you keep your eye on it, and stir after the addition of each ladle of stock... you don't need to stir constantly. (And it still turns out as creamy and tasty as ever!). I like to use a nice Pinot grigio for the first add in, then a complimentary stock for what I'm using as my protein... though for shrimp, I tend to go for a veggie stock, because I'm too lazy to make a fumet. (And I'm a firm believer in stock in a box to cut down on muss and fuss).

In the end... add a blob of butter, some Parmesan cheese... and VIOLA! Risotto!

brite wrote:Stirring?? If you keep your eye on it, and stir after the addition of each ladle of stock... you don't need to stir constantly.

Well that's a useful piece of info. All the recipes say stir constantly or terrible things will happen (I assume they involve pestilence). I'll have to try that some time.

Swift wrote:

brite wrote:Stirring?? If you keep your eye on it, and stir after the addition of each ladle of stock... you don't need to stir constantly.

Well that's a useful piece of info. All the recipes say stir constantly or terrible things will happen (I assume they involve pestilence). I'll have to try that some time.

Yep. Not like a roux which you have to attend constantly.

REMINDER! This is the Food Porn thread.