@ordo BEAUTIFUL colorful plate. All your pictures have a very special lighting, I'm not sure what it is, but when scrolling through a thread looking only at the pictures I can instantly tell which pictures are yours. Lots of contrast. I wish I could grab a fork and eat it!
What did you have for dinner? - Page 109
Gear mentioned in this thread:
@ordo BEAUTIFUL colorful plate. All your pictures have a very special lighting
Indeed. I may have to rethink where and how I take my photos.
Looks great. I had virtually the same dish tonight but it involved Chicken Thighs and Fermented Black Beans.
Looked almost identical - except mine was presented by putting the rice cooker and hot wok onto the center of the table and running out the door while the family tucked in.
(My chicken thighs even curled like yours because I boned them and cut across the grain... something I don't normally do.)
I've started paying more attention to the light. I don't have any artificial lights, but I've noticed that my best food pictures are the ones I take next to the window, with the sunlight coming in from the side. It seems to enhance the light/shadow contrast in a natural way. Plating and food photography are two areas where I could definitely improve a LOT.
Then there's photo retouching... have you seen this? --> http://www.cheftalk.com/t/80205/april-2014-challenge-south-america/90#post_465541 (click on the picture to blow it up, then click on the left arrow at the top left of the picture to go to the previous picture which is the unretouched version)>
That way there's absolutely no need to retouch pictures. What you see is what you made.
- Though natural lighting is usually OK, most of my pics have artificial lightning. Not professional yet; just very bright lamps in the kitchen.
- You need proper camera settings, White Balance, ISO, aperture, speed, given the ambience light whatever it is.
- In my opinion there's no possibility to escape post production and retouching. Even if your photo is not the best, you can improve it via PP. There's always PP. White balance, sharpening, contrast, levels, etc. All of them are a must to get a good result. Vic's pic retouching was a 1 minute work with Sharpening, Contrast and Levels in Photoshop Elements, plus Topaz Clean filter. That’s all.
- And of course, the camera and the lens. I shoot RAW by the way and have a semi pro Canon Eos 7D camera with several good lenses. Of course that makes a difference, but you can have almost the same results with a good P&S.
"You are what you eat, so don't be fast, cheap, easy, or fake."
"You are what you eat, so don't be fast, cheap, easy, or fake."
Ordo, with natural lighting (very close to the window) you don't have to retouch. I don't know anything about aperture, or ISO or anything. I actually just use a point and shoot, and because I snap so close to the window it comes out exactly how the food looks on the plate, no manipulation, or photoshop , sharpening, etc, whatsoever.
The other camera I own is a Nikon d50 ( got it as a gift when i really wanted a laptop), and I occasionally take some pictures with it, but all the settings intimidate me, and I actually messed it up, because now when I take pictures at night they come out over-exposed. So i have to send it to nikon to get it repaired or re-set. I would love to learn all that stuff about aperture, ISO, because I love photography, but it's so involved. I become overwhelmed when i read about it. I guess I would have to go to a class to really have someone teach me hands on. But I would LOVE to take pictures with THAT camera.
Anyway, the digi cam I use for food pics is Nikon coolpix, but it's very specifically 14.0 megpixels wide 5x, on sunset setting. The only thing is that the lighting has to be just right, but that's what any professional photographer will say about waiting for the perfect moment/lighting to take that perfect shot. Remember Robert Kinkaid from the Bridges of Madison County? I can't tell you how many times I made the most perfect meal, and the lighting wasn't right, and I lost the shot. Really pisses me off. There are a lot of dishes I had made and not posted, because if the ligthing isn't right, then I'm not happy. that's why when i finally get the light, it's a big deal. lol
Here is how close I take pics to window.
I think it's also fair to say and point out that a lot of cameras (if they're digi's) take shitty quality pictures that aren't true to life no matter how good your food looks. I believe it when you say that the food you make comes out looking better in real life than in photo. I have already purchased my camera 3 times because I love the pics it takes. When I go look at cameras at Target, and take test shots, I cannot believe how fake and horrible the pictures look.
I remember there was another camera I once used that used to take great shots, it was called the Olympus.
I still have a bag of film camera stuff. Olympus PC and OM2S bodies, lots of lenses. Maybe I should dig them out someday just for grins.
No pictures of tonight's food. Plating consisted of spooning stuff into disposable pans with carboard covers. I went with a Cuban style slow roasted pork shoulder, white rice and black beans and corn. The sharp, sweet, spicy mojo sauce for the pork was pretty tasty. Hope Pastor Davis and his wife like it. He's celebrating 40 years as the pastor, 4 decades where he has done so much for others. So for 40 days before the anniversary others are doing for him. My turn tonight.
I took today off and for lunch made a fresh tomato sauce with shaved onion, garlic, basil and chopped red and yellow sunburst tomatoes, good evoo and a little honey. I cooked Armoniche pasta in water seasoned with "better than bullion" chicken. I made 5oz of dry pasta and my 21 month old grandson ate a full share. Don't know where he puts it
Tonight I'm making meatloaf with ground beef, some left over jalapeno/cheddar sourdough and the usual suspects. We really like Tyler Florence's recipe.
Yes, the scene where he gets out of trying to prep the potatoes for her. lol
So glad to see you around again, Petals. Miss your food pics.
I knew I would you come around again once spring began. You must've had a brutal winter in Montreal? Just yesterday the last of the snow melted here in CT. I feel like I've been living in a dark cave with no light for the past 4 months.
Thanks Gene. Those shrimp are mostly cooked in sea water on board of the ships. One of our villages on the coast is specialized of catching these while dragging nets drawn by horses in shallow water; more folklore than anything else. The best ones are the freshest ones that you need to "peel" yourself. In the older days people had a Rodenbach beer and a few hands of unpeeled shrimp on the café's terraces.