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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 ...

 
wsfonnet
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Oct 27, 2016 08:19 |  #391

Paprika & cabbage


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itsallart
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Nov 27, 2016 21:05 |  #392

I had no time for styling or pretty angles; I cooked a lot of Middle-Eastern food for my guests: Syrian stuffed kibbeh, baba ghanoush and dolmas stuffed with meat and rice with barberries and midget raisins and another 6 other dishes.


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itsallart
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Nov 28, 2016 14:33 |  #393

Here is another shot of that Middle-Eastern food I cooked. Still not all of in the picture :) And it was delicious.


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Dec 17, 2016 02:48 |  #394

Looks amazing Renata, you sure know how to put it on the table.

I recently prepared Chilean Sea Bass ( Patagonian Toothfish ) for the first time. A nice firm, buttery and mild cold water fish.


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itsallart
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Dec 17, 2016 08:51 as a reply to  @ Lupo-Lobo's post |  #395

Lupo, that fish dish looks amazing. Love the slate tiles/coasters.
And thank you for your kind words.


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Dec 17, 2016 09:54 |  #396

Lupo-Lobo wrote in post #18215475 (external link)
Looks amazing Renata, you sure know how to put it on the table.

I recently prepared Chilean Sea Bass ( Patagonian Toothfish ) for the first time. A nice firm, buttery and mild cold water fish.


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forum: Food Photography & Visual Recipes

The food looks good, but I don't care for the chopsticks in the FG. And I'd really like to see someone eat the fish with them! ; D


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Dec 18, 2016 00:15 |  #397

Thanks Renata and Frank.

And I'd really like to see someone eat the fish with them! ; D

- very dense, firm flesh with this fish ... chopsticks, no problem ;-)a


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Dec 19, 2016 22:17 |  #398

Cowboy Ribeye


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Dec 20, 2016 00:45 as a reply to  @ mickeyb105's post |  #399

Looks delicious, nice sear too.


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Dec 20, 2016 07:22 |  #400

Lupo-Lobo wrote in post #18218382 (external link)
Looks delicious, nice sear too.

I agree. I'd like to see an angle that shows more of it & less of the cutting board. After all, it's the star of the image, no?


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Dec 20, 2016 11:44 |  #401

PhotosGuy wrote in post #18218519 (external link)
I agree. I'd like to see an angle that shows more of it & less of the cutting board. After all, it's the star of the image, no?

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Dec 20, 2016 14:57 |  #402

Can we make it a requirement to post a description of the food being photographed? Asking for recipes might be too much, but I want to know the basic components!

Now... I'm bad at a lot of things, but I'm especially terrible at food plating and photography:

This is uni (sea urchin) over abalone.


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I recently discovered burdock root. Here is my version of kinpira or burdock sautéed and simmered in soysauce.

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Dec 20, 2016 17:25 |  #403

Here's not only a description but how I cooked it...;-)a

This is a rack of pork roast I made with a black olive rub that includes black olives, olive oil, course ground pepper, salt, garlic, sage, and thyme.

I did a reverse sear for the roast by cooking it at 250° until the internal temp. reached 140°, about two hours. Then I removed the roast from the oven to rest for about 10 minutes while I cranked the oven up to 500°. I then returned the roast to the oven for an additional 10 minutes to sear the outside.


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Post edited over 2 years ago by navydoc. (3 edits in all)
     
Dec 21, 2016 19:25 |  #404

I've been a bit in the mood for pork lately. Here's a roast pork loin filet with a garlic and rosemary rub I made today.

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Dec 21, 2016 21:57 as a reply to  @ navydoc's post |  #405

Gene, that looks delicious! I could demolish it right now :)


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