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FORUMS Photo Sharing & Visual Enjoyment Food Photography & Visual Recipes
Thread started 29 Jan 2015 (Thursday) 07:53
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Cooked and photographed in your home kitchen ...

 
Lupo-Lobo
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Aug 28, 2015 04:15 |  #121

Another go at a Hatch Green Chile Cheeseburger -

Hatch chiles sauteed with garlic
Tillamook Pepper Jack Cheese
Grass Fed /Grass Finished Angus Beef


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Left ­ Handed ­ Brisket
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Aug 28, 2015 08:52 |  #122

i like that look a lot better. Mid tones might be a touch washed out and i'm wondering if you did some kind of blur around the edges? fries on the left and right look a little odd.

good exposure and the styling is spot on.

here's a frittata from last week. I usually add more than just 'taters but that's what I had. The second was way front focused so i just cropped in a bunch and over sharpened the frittata.

BC (before cheese)

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PSA: The above post may contain sarcasm, reply at your own risk | Formerly he's gone before apostrophe-gate | Not in gear database: Canon 70-210 3.5-4.5, Auto Sears 50mm 2.0 / 2x CL-360, Nikon SB-28, SunPak auto 322 D, Minolta 20

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Left ­ Handed ­ Brisket
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Post has been edited over 2 years ago by Left Handed Brisket.
Aug 28, 2015 09:02 |  #123

Lupo-Lobo wrote in post #17680342 (external link)
That's a nice looking dish, looks like a nice way to start the day or end the day. I have only made polenta a couple times and prepared it similar to how I make grits. Looks like you might have used the "cake" form, I need to try that.

yup. 3:1 ratio, cook while whisking for 15-20 minutes depending on energy level and tolerance for pain in your forearms, add hot water as necessary to maintain the right consistency.

quickly pour into sheet pan and shake to level. The key is to make it just thick enough that you can level it and it will still set up good. If it is too thick I have had to wet my hands and try to smooth it out which works okay, but can make it look worse if you're not careful. It will set even before it cools to room temp.

I add plenty of butter and a bit of salt and pepper while cooking. Often add garlic powder and thyme too. Once it is set i either fry it up in a pan to get a little crust or just pop it in the toaster oven if i'm feeling lazy. I cook 2 cups of polenta because it stores beautifully, just make sure to put a paper towel in the bottom of the storage container so it doesn't get soggy. for some reason it seeps out water while sitting.


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PhotosGuy
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Aug 28, 2015 09:04 |  #124

Lupo-Lobo wrote in post #17686038 (external link)
Another go at a Hatch Green Chile Cheeseburger -

Hatch chiles sauteed with garlic
Tillamook Pepper Jack Cheese
Grass Fed /Grass Finished Angus Beef

thumbnailHosted photo: posted by Lupo-Lobo in
./showthread.php?p=176​86038&i=i42268565
forum: Food Photography & Visual Recipes

The polenta one above looks good to me, but as was said, this one looks way too low contrast/density. I do like the way you picked up the highlights in the meat & cheese.


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Lupo-Lobo
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Aug 28, 2015 17:01 |  #125

Thanks guys. I feel like I am struggling with this kind of thing lately, it happens from time to time. Too many distractions perhaps.

That frittata looks quite nice, makes me want to try one out. Looks like a well seasoned cast iron pan, every home should have one :-)


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Lupo-Lobo
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Aug 29, 2015 02:17 |  #126

Having trouble getting the background blown out ... but then again, I am using a single light source.

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OhLook
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Aug 29, 2015 10:07 |  #127

Lupo-Lobo wrote in post #17687227 (external link)
Having trouble getting the background blown out ... but then again, I am using a single light source.

Why blow out the background? The food looked more tempting when it was darker and had more evidence of contours. Lightening the whole picture sacrifices the subject's three-dimensionality.


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Lupo-Lobo
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Aug 29, 2015 11:22 as a reply to OhLook's post |  #128

Thanks for your viewpoint OhLook - I appreciate it.


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Left ­ Handed ­ Brisket
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Post has been edited over 2 years ago by Left Handed Brisket.
Aug 30, 2015 07:24 |  #129

lupo. are you a photoshop user?

use of the pen tool to create a mask around the top part of the burger and plate would be how I would go about changing the background on that shot. Just pushing the whole thing has hurt the look of the food, especially the huge blown out spot on the bun. FWIW I like the lack of blur. If you want to de-emphasize an area, selectively using the manual blur tool on a few key edges might give the look you are after.

before you posted that last version i was actually drawing a comparison in my mind between your style of lighter backgrounds and what i have been able to achieve with the window and relatively dark environs of my dining room. I didn't come to any conclusions really, except my thinking is that the black cast iron creates a similar negative space as your white(ish) backgrounds. Also that the lighter style seems to be in vogue lately.

I think you would benefit greatly from buying a couple of pieces of white foam core to help you achieve the style you are looking for. you might want one to sit the plate on, and one to prop up behind it. I have bought a couple of yards of patterned fabric that I have been messing around with. Having shopped 3 or 4 fabric stores lately, I've been kind of amazed at not only the hube variety of patterns and fabrics but how cheap they are. The samples I have bought have been 4-7 bucks a yard (36"x 48" although the second dimension can vary) and 2-3 yards is plenty. The fabric store ladies are always very helpful, although that might be because i have the look of a deer in the headlights.


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OhLook
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Aug 30, 2015 09:56 |  #130

Left Handed Brisket wrote in post #17688466 (external link)
Having shopped 3 or 4 fabric stores lately, I've been kind of amazed at not only the hube variety of patterns and fabrics but how cheap they are. The samples I have bought have been 4-7 bucks a yard (36"x 48" although the second dimension can vary) and 2-3 yards is plenty.

At those prices, I'm guessing you've picked from the remnants bin. For people who don't sew: the short lengths left over at the ends of bolts are called remnants, and they're sold at large discounts.

Hardware stores also have materials to use for backgrounds.
http://photography-on-the.net ...p?p=16973620&i=i185​017037

http://photography-on-the.net ...hp?p=16978100&i=i33​210814


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Left ­ Handed ­ Brisket
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Aug 30, 2015 12:13 |  #131

haven't come across the remanent bin yet but will definitely keep an eye out for it. We have one fabric store and one craft store with a ton of fabric, it seems that if one doesn't have something that works and is on sale, i can just drive across the road (literally) and the other will.

i like the way that stamped metal turned out for a background, the shadow behind it is just right to give it a "hmm, what is that exactly" look.


PSA: The above post may contain sarcasm, reply at your own risk | Formerly he's gone before apostrophe-gate | Not in gear database: Canon 70-210 3.5-4.5, Auto Sears 50mm 2.0 / 2x CL-360, Nikon SB-28, SunPak auto 322 D, Minolta 20

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Lupo-Lobo
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Aug 31, 2015 00:23 as a reply to Left Handed Brisket's post |  #132

Thanks Brisket - I am more of a photoshop "attempter" :oops: I was actually using foam core on this last one ... just didn't have enough quality light to handle the entire scene. Simple mistakes on set tend to make bigger mistakes in post production - at least lighting wise. Lighting is a weak spot for me - I needed to admit that ... which is why I tend to fall back on natural lighting with food. However, natural lighting can be very limiting at times. Anyway, thanks for the input, it is well received.


Lupo

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jobv2
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Sep 04, 2015 13:40 |  #133

This might be my go - to thread. I like to cook although i am no chef. I still don't have my camera but I hope to start shooting this weekend when I get an old cam to shoot with.

Patiently waiting for my cam....and im hungry looking through this fantastic thread


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cbadie
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Sep 05, 2015 22:10 as a reply to jobv2's post |  #134

Seared ahi tuna and risotto (was yummy), and this time I actually took the time to setup a reasonable photo.

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Clark
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tcphoto1
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Sep 06, 2015 19:00 |  #135

Roasted acorn squash with pomegranate seeds.

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