gonzogolf wrote in post #17739981
There are also a lot of cooks making bad food when they shouldn't be.
All too true. However not in the context of that poster's photo.
He achieved a decent result and explained a bit about the circumstances under which the shot was taken. So my hat comes off for him.
Personally, I wish I could pull out my 60" Softlighter or my 48" Ricebowl or some other modifier at EVERY shoot for gorgeous soft shadows and gentle falloff. But for a lot of reasons I'm glad I have tiny modifiers for occasions when I absolutely need to be quicker, or more mobile, or have space constraints, or have an impatient client with limited time, or a piece of gear fails and totally negates use of the "better" modifier.
When the photographer actually gets the shot, it's more productive to just let this stuff go. There are other opportunities to be more helpful with alternate suggestions.