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FORUMS Photo Sharing & Discussion Food Photography & Visual Recipes 
Thread started 08 Nov 2008 (Saturday) 12:51
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Post Your Food Photography

 
alvinkclee
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May 30, 2012 21:27 |  #2911

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Exitspeed
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Jun 01, 2012 19:23 |  #2912

A recent set of shots I did with some nice martini glasses I have.


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bitteraspects
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Jun 01, 2012 22:23 |  #2913

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alvinkclee
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Jun 01, 2012 23:29 |  #2914

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Mike ­ Gray
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Jun 02, 2012 17:34 as a reply to  @ alvinkclee's post |  #2915

my finaces first attempt at risoto
She nailed it. awersome flavour, texture of the rice spot on.
Chicken cooked to perfection and veggies with a little crunch.
I don't take many photo's of food either as was testing out the external flash.

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meglet
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Jun 02, 2012 21:35 |  #2916

Candy is food, too, right? I really need to get back to cooking and shooting, this week just did not work out for it.

That risotto looks really good, and Exitspeed, I love whatever chocolate-looking concoction is in that martini glass.

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alvinkclee
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Jun 02, 2012 23:11 |  #2917

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Guari
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Jun 03, 2012 05:42 |  #2918

HUNGRY!

Nice pics folk! Love this thread!


My blog (external link)
My FB page (external link)

  
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tcphoto1
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Jun 03, 2012 15:55 |  #2919

a new image for a redesigned website.

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ann-mom
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Jun 03, 2012 19:49 |  #2920

Nice website Tony


Ann Klein
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www.facebook.com (external link)

  
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Foodguy
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Jun 04, 2012 08:54 as a reply to  @ ann-mom's post |  #2921

Tony...just a heads up. One of the advantages of a Livebooks website is the scalability feature. One of the disadvantages is that if you haven't sized images properly, they'll look unsharp/pixelated on a large monitor. You might want to look at your site on a big screen as many of the images appear low res.


My answer for most photography questions: "it depends...'

  
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macobee
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Jun 04, 2012 09:01 |  #2922

agree with that Great site and images Tony, but on my 17 inch screen i have same problem, most look soft


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tcphoto1
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Jun 04, 2012 10:22 |  #2923

Thanks for the comments guys, I'll go back and make adjustments.


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EagleRock
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Jun 04, 2012 15:24 |  #2924

Matt hardy wrote in post #14507621 (external link)
Thank you! its also golden and baby beetroot! the crisp is made by slicing on a meet slicer super thinn! then dip in stock syrup (50/50 of sugar and water thats been heated together) then placed in a rely warm room over night like a boiler room to dry out best to place on a non stick item and remover carefully mate

by the way i love you take looks awesome

Thank you for the great information mate, do you dip it in a hot stock or just room temp ?

it looks much better than deepfried :D




  
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JBroida
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Jun 04, 2012 18:21 |  #2925

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