tonight's dinner


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Michael

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My first risotto in a long time. Made from Carnaroli, a italian long corn rice, Tuniberger Weisser Burgunder, a white wine from southern Germany, white champignons and cherry tomatoes, parmigiano and topped with Belper Chnolle
 

Dream Merchant

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Thanks for sharing those Michael. :)

Since you did not ask for comments on your pictures, all I'll mention is that Risotto isn't one of the easiest food items to style because of the gooey and mushy nature. It was very brave of you to try! ;):cool:

CHEERS!

P.S. What's Rule #5?
 

clioboy

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like maggots like tat!! ;p
 

Michael

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Thanks for sharing those Michael. :)

Since you did not ask for comments on your pictures, all I'll mention is that Risotto isn't one of the easiest food items to style because of the gooey and mushy nature. It was very brave of you to try! ;):cool:

CHEERS!

P.S. What's Rule #5?
Dream Merchant: comments and critique are always welcome, so if you got more to say shoot :)
As Clioboy points out... the rice looks like rather something from the insect world. The gooey stuff becomes also more apparent as the thing cools down. I guess you would have to cook it leaner for photography but then it does not taste as well...

oh and rule 5 (Adobe Lightroom) "Enjoy..."
 

Dream Merchant

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Ahhh ... ENJOY! I like that rule!

You right - food prepared for photography won't taste nice. Most of the time (not all the time), it won't even be fit for eating. More often than not, you'll have to 'construct' a food item for it to photograph well.

If you look at some of the other examples of risotto dishes on the flickr group, from what I notice, shots where the rice grains take center stage looks a lot less cooked where the gluten doesn't overpower the grains (e.g., http://www.flickr.com/photos/28757974@N00/277495732/).

In other dishes where the grains are almost barely identifiable, they take on a 'background' role and careful selection and use of other 'hero' ingredients then take center stage e.g., http://www.flickr.com/photos/sundaynitedinner/2238566258/ http://www.flickr.com/photos/oiseauxbleu/154202207/).

Another way is to present the dish differently (http://www.flickr.com/photos/28757974@N00/251842576/ http://www.flickr.com/photos/occhipiuverdi/2079649139/)

... or say if you still want the grains to take center stage, with no obvious chunks or slices of other hero ingredients, select and use contrasty counterpoints to add a sense of balance and create interest withing the frame (http://www.flickr.com/photos/tednmiki/495343674/). Simply put, never underestimate the power of herbs and garnishes. Often, they help mend a dish that's broken, or elevate a 'blah' looking dish into a great looking one, or at least pleasing one.

As for plating the dish, and laying out the set (foreground and background), you'll have to play around with that and see if adding other elements help make the shot look better. Often, it does, if the elements you choose compliment, and not overpower the main element.

Soft, diffused, directional natural light is also a much better choice than harsh artificial light. Have a look at one of my favourite food photographers (http://www.sararemington.net/book1.html). She uses all natural light, but since she lives in the Frisco Bay aera, I'm assuming that the quality of light she enjoys is vastly different from what we get here at the equator.

Food photography is one of the most demanding disciplines, hence the old saying, 'If you can photograph food, children and animals well, you can photograph anything'. But if you take a dish apart and examine things element by element, and find a way to re-construct everything so that it looks really good in a photograph, you would end up with awesome looking work.

Oh, and Rule #5!

CHEERS!
 

Michael

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#6
Dream Merchant: what an excellent review!! thank you so much for your effort... for me it's back to study the links and the kitchen :)
 

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