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

 
llareggub
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Mar 30, 2015 03:02 as a reply to  @ post 17497308 |  #4426

A traditional Hungarian Gulyás (or Goulash as most of the world knows it), if you want the recipe you can get it here http://www.krumpli.co.​uk/goulash-recipe/ (external link)


IMAGE: http://www.krumpli.co.uk/wp-content/uploads/2015/03/Day-87.jpg


IMAGE: http://www.krumpli.co.uk/wp-content/uploads/2015/03/IMG_1880-small.jpg

My Website :D (external link)

  
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Foodguy
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Mar 30, 2015 10:09 |  #4427

A few from the last year or so...



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

  
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Foodguy
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Mar 30, 2015 10:13 |  #4428

...and 2 more (seems I can only post 2 using the forum upload without going to web hosting).


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chexjc
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Mar 30, 2015 10:44 |  #4429

itsallart wrote in post #17497308 (external link)
lovely shot chexjc!

Thanks!

Foodguy wrote in post #17497930 (external link)
...and 2 more (seems I can only post 2 using the forum upload without going to web hosting).

...anddd now I'm starving. Those are fantastic Foodguy.


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OhLook
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Mar 30, 2015 11:12 |  #4430

Foodguy wrote in post #17497930 (external link)
...and 2 more (seems I can only post 2 using the forum upload without going to web hosting).

That's right, the limit for upload is two.

Your pro quality raises the bar, or lowers it if it's a limbo bar. Now my amateurish attempts are newly embarrassing.

When a shot includes crumbs or parsley bits on the plate, do you place each one deliberately, or do you sprinkle and let the forces of physics do their work?


PRONOUN ADVISORY: OhLook is a she. | A FEW CORRECT SPELLINGS: lens, aperture, amateur, hobbyist, per se, raccoon, whoa, more so (2 wds.), shoo-in | Comments welcome

  
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Foodguy
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Mar 30, 2015 11:42 |  #4431

OhLook wrote in post #17498005 (external link)
That's right, the limit for upload is two.

Your pro quality raises the bar, or lowers it if it's a limbo bar. Now my amateurish attempts are newly embarrassing.

When a shot includes crumbs or parsley bits on the plate, do you place each one deliberately, or do you sprinkle and let the forces of physics do their work?

Thanks for clarifying the new software!

Oooh...My intention was never to embarrass anyone...fwiw, when I look over the submitted images I often think "Oh man, I wish I could do that!"

And re: the flakes. Keep in mind that these pictures are really a collaborative effort; food stylists, art directors,digi techs etc. Rarely fewer than 6 or so people in the studio all lending an opinion. :eek: Very little happens that is completely random. With that said though, most times when it comes to these types of small elements, they start off with a random 'sprinkling' and the pieces that don't work are brushed away. Food photography has gone through a transitional period in the last few years (and I think largely fueled by food bloggers, food magazines, the food network etc.) to be more visually friendly and approachable, and less stiff. My work is really very traditional (reflecting the period I started doing this) and it's served me well so far as there are still plenty of consumers of 'traditional' food photography... but we've tried to find a blend of the soft and hard approach when we can and when the client allows. So while we may still add a sesame seed or 2 to the top of a bun (either manually of digitally), we aren't adding them all like we might have in the 'old days'.


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Lupo-Lobo
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Mar 31, 2015 00:45 |  #4432

llareggub wrote in post #17497626 (external link)
A traditional Hungarian Gulyás (or Goulash as most of the world knows it), if you want the recipe you can get it here http://www.krumpli.co.​uk/goulash-recipe/ (external link)


QUOTED IMAGE


QUOTED IMAGE

Beautiful reds and green - the dish looks very rich ... lots of paprika in there? Thanks for sharing.


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Lupo-Lobo
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Mar 31, 2015 00:56 as a reply to  @ Foodguy's post |  #4433

The fish and chips is gorgeous ... really makes me hungry for it. Your images have an appealing warmth and nice settings - not always easy to get. Sometimes my work comes across as somewhat sterile when lighting it.

Thanks for sharing the images and some industry insight.


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llareggub
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Mar 31, 2015 01:08 |  #4434

Lupo-Lobo wrote in post #17498937 (external link)
Beautiful reds and green - the dish looks very rich ... lots of paprika in there? Thanks for sharing.

Just a wee bit, Hungarian food and paprika go hand in hand :)


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chexjc
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Mar 31, 2015 17:26 |  #4435

I've really been stepping up my pizza game lately.

IMAGE: https://farm8.staticflickr.com/7641/16786461187_67742f9fce_b.jpg
IMAGE LINK: https://flic.kr/p/rzn1​5B  (external link) (285/365) You're getting very hungry... (external link) by Chexjc (external link), on Flickr

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Lupo-Lobo
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Mar 31, 2015 18:20 as a reply to  @ chexjc's post |  #4436

Nice work - both photographically and culinary. Do you use a stone in the oven, high temperatures?


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chexjc
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Mar 31, 2015 19:34 as a reply to  @ Lupo-Lobo's post |  #4437

Thanks! Yeah I use a small pizza stone at 475F. I really want to get a larger one.


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itsallart
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Mar 31, 2015 19:57 |  #4438

chexjc wrote in post #17499888 (external link)
Thanks! Yeah I use a small pizza stone at 475F. I really want to get a larger one.

just get it! ;) it's worth every penny :)


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Dave3222
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Apr 01, 2015 00:25 |  #4439

Pork loins off the grill today.

IMAGE: https://farm9.staticflickr.com/8708/16376616793_af5114cc24_b.jpg



  
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Lupo-Lobo
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Apr 01, 2015 00:28 as a reply to  @ Dave3222's post |  #4440

Those look great ... thanks for sharing.


Lupo

  
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