Cooked and photographed in your home kitchen ...

Paprika & cabbage

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.

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

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.

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

Lupo-Lobo wrote in post #18215475
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.

Hosted photo: posted by Lupo-Lobo in
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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

Thanks Renata and Frank.

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

Cowboy Ribeye

IMAGE LINK: https://www.flickr.com …7722/in/datetak​en-public/

cowboy2

Looks delicious, nice sear too.

Lupo-Lobo wrote in post #18218382
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?

PhotosGuy wrote in post #18218519
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?

Co-star with my beloved Torijo Gyuto.

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.

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

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.

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.

IMAGE LINK: https://flic.kr/p/Qdvp​Vo

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