Post Your Food Photography

Brisket looks good.

bobbyz wrote in post #18775314
Brisket looks good.

Thanks. It really was.
It only occurred to me recently that in the left hand corner of the brisket, you can see how thick it was.

I took the image during a visit from a brother who now resides half of the USA away.
What I know that a viewer would not is how jammed up up like a contortionist I was in that booth, to surpass minimum focus distance and have a uncluttered shot.

I like these images even if they are imperfect, because they take me back to places, and remind me of good times and good food to look forward to.

Today, I will have some brisket from this same restaurant, as it is catered to a company's holiday party. I hope I get an image or two from that.

OhLook wrote in post #18746187
Amazing shot, but I have questions. How does the chef get that texture on the cut surface, and what keeps the pear half upright?

I could be COMPLETELY wrong, but it looks like a sugary substance was placed over heat just enough to get it to break down and bubble, then pear places on top to "stick" to it. You have the imperfections from the bubbles, but it is completely smooth otherwise.

Mark A. wrote in post #18775345
... I like these images even if they are imperfect, because they take me back to places, and remind me of good times and good food to look forward to. ...

To me, this is what photography is about.
Never mind that I have trouble taking artsy photos. That's my story and I'm sticking to it.

When a friend comes by with bake goods, you shoot it first and then enjoy.

The Men of Christmas.

IMAGE LINK: https://flic.kr/p/2cCo​2As

icopus wrote in post #18775581
To me, this is what photography is about.
Never mind that I have trouble taking artsy photos. That's my story and I'm sticking to it.

icopus,

These images are in the same vein. I was invited to a holiday party, held at a building that I have never been to before.

It was in an old industrial building that is still used for industrial purposes, but they cleared out the workroom and set up banquet tables with white linen table cloths.

The owner of the business that was throwing the party, really wanted to thank his hard working crew and he provided a genuine feast.
I have ever seen so much brisket and ribs in one setting!
The brisket and ribs was from the same restaurant as mentioned in post #5506, and they were only a small portion of the food and desert choices that were available.

This work space had really harsh (for photography purposes) industrial floodlights; perhaps LED conversions of old sodium fixtures.
Under so much light, the buffet tables look did look magnificent though!

I had to squirrel off in a corner and try to document what I saw, without getting in the way of a throng of hungry workers and their families
The food is gone (well, except for a coveted take-home plate that is still in my refrigerator) but we now have images to help me and all involved (who are interested),
remember what a mega-feast and great time this was.

I am doing the best I can, and I do love photography!!

IMAGE LINK: https://flic.kr/p/2dJ7​VvK

IMAGE LINK: https://flic.kr/p/2cCf​kTf

IMAGE LINK: https://flic.kr/p/2aXA​LYy

IMAGE LINK: https://flic.kr/p/2dJ8​ewz

IMAGE LINK: https://flic.kr/p/PXYU​4Z

IMAGE LINK: https://flic.kr/p/2dDF​dFy

Mark A. wrote in post #18776501
icopus, ...
I am doing the best I can, and I do love photography!! ...

You did a great job! The food looks fantastic!
Memories!

Steakhouse Chef, Marcelino Gonsalves of India, gives a cooking demonstration aboard the Carnival Conquest in 2012. The lighting conditions were tough with the mixed incandescent and natural sunlight. I couldn't bring myself to touch anything either since I was simply a guest.

IMAGE LINK: https://flic.kr/p/djQn​BN

IMAGE LINK: https://flic.kr/p/djQZ​xg

Starting the Christmas meal...

20.47lb Rib Roast - Whole in the bag

Split into three roasts

Take the bones off

Season

Ribs and the small end will go in the freezer for later

Photo from LoneRider's gallery.
Image hosted by forum (951892)

Christmas Eve's crispy skin chicken, a spectacular dish that my kiddo requested. It's insanely time consuming but absolutely worth the effort. Served with Szechuan pepper lightly smoked with coarse salt and then ground. The meat is dipped in it...delish.

Photo from itsallart's gallery.
Image hosted by forum (952001)

ThreeHounds wrote in post #18407492
I would blow my 1 hot dog a month allotment on that one...

Me too

Balela and baba ganoush, made from scratch this afternoon

Photo from itsallart's gallery.
Image hosted by forum (952751)

Photo from itsallart's gallery.
Image hosted by forum (952750)

Quick shot of tonight’s dinner. Bacon wrapped filet with loaded mashed taters and gravy

LoneRider wrote in post #18780603
Quick shot of tonight’s dinner. Bacon wrapped filet with loaded mashed taters and gravy

Hosted photo: posted by LoneRider in
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forum: Food Photography & Visual Recipes

This would have been way better if the front steak was in focus.