Author Topic: [Theme] Shoot before you eat - spontaneous non technical food photography  (Read 544 times)

MFloyd

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For years I have been taking pictures of food I prepared, or been served at the restaurant, or by friends. Nearly all takes were made occasionally before eating. Main trigger: appetizing food, well presented, good lighting. What it is not: on purpose technical setup, specially prepared food to be photographed (in most cases not edible). 

All of my food pictures were taken with a smartphone, with minimal or no setup. Careful post-processing tough, to make it appetizing.  ;)

Some examples:

At home:


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In a restaurant:


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Outside:


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At work:


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Now, your turn







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MFloyd

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Not too much followers on my gastronomic thread. Despite Xmas. A second attempt

High cuisine in Belgium.


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Thomas Stellwag

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you make me hungry
Thomas Stellwag

Hugh_3170

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Hugh Gunn

MFloyd

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Ditto!  ;D

you make me hungry

Thx ☺️ share your shots. X-Mas dinners are an excellent opportunity.


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Preparation of Crayfish from the Geneva lake. Although the local species has been completely supplanted by their American cousins.
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MFloyd

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Typical French cuisine:


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Veal rice (Riz de Veau)


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Andouilette (Andouillette)
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ColinM

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Yes MFloyd, it's late here but viewing these (plus talk of crayfish) has made me hungry too.

We now need to persuade Birna to install the scratch'n'sniff option on our forum software  :P
Here's my humble entry (homemade kimchi in prep, by mobile phone)

MFloyd

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Thx. Looks delicious  :). Don’t hesitate to contribute.

Often prepared for X-Mas in Switzerland, the “Chinese Fondue” fine sliced meat (beef, veal, chicken, etc) in a broth with Chinese mushrooms and vermicelli (many variations are possible).


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MFloyd

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Excellence through simplicity. Although preparing house made pasta and stew can easily take you the entire morning.


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Chris Betson

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Veal rice (Riz de Veau)


Lol - if you ordered rice you would be dismayed to get sweetbreads / brain  - that is Ris de veau!

MFloyd

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Lol - if you ordered rice you would be dismayed to get sweetbreads / brain  - that is Ris de veau!


Exactly: double mistake from my side: riz instead of ris and the English translation going with. My gastronomic language tool kit is limited to French, and even that is far from perfect 8). BTW, do you enjoy the pics ?
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Anthony

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Last night's home made pizza.
Anthony Macaulay

MFloyd

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Last night's home made pizza.

Miam  :)

Some local (Swiss French Alps) heavy stuff around black pudding (boudin noir & atriaux).


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PS: « Atriaux » are made with minced meat from fresh pork, minced pork liver, parsley and spices, all shaped into balls and wrapped in a pork strainer
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MFloyd

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This time, exceptionally not with a smartphone, but with the Z9 I have on loan.

“Boîte chaude”: Swiss Mont d’Or cheese in a wooden box sprinkled with Swiss Fendant wine in the oven, and boiled potatoes.


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Fons Baerken

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Would serve the 13 thread rather well :D