[Theme] Shoot before you eat - spontaneous non technical food photography

[MFloyd]

Garganelli with mushrooms and bacon, prepared in an 18 month mature Parmigiani cheese.

IMG_2666.jpg by Christian Vermeulen, sur Flickr

IMG_2667.jpg by Christian Vermeulen, sur Flickr

IMG_2670.jpg by Christian Vermeulen, sur Flickr

Delicious 

Photographed, again with the iPhone 13 Pro Max.

[MFloyd]

Veal with lemon sauce and vegetables.


IMG_2693.jpg

[ColinM]

You're making me peckish again Christian!

Garganelli with mushrooms and bacon, prepared in an 18 month mature Parmigiani cheese.

Out of interest, is the cheese unusable after its been used like this?
(There seems to be so much still left inside the rind)

[MFloyd]

You're making me peckish again Christian!

Out of interest, is the cheese unusable after its been used like this?
(There seems to be so much still left inside the rind)

That’s the purpose: make you feel hungry 

The cheese is only used for this purpose, but again and again, until there is no cheese left. I guess, the inner is rinsed and dried out, until next employment.

[MFloyd]

Another one: fresh pasta with morels, asparagus, and truffle cream. 




Done with iPhone 13 Max Pro; ideally this picture would necessitate more DoF aka focus stacking.

[MFloyd]

This time a spicy beef Tartar with toast and fries.

[ColinM]

I've never tried raw beef (prefer it cooked, medium rare),
So my order will be 2x the fresh pasta with morels, asparagus, and truffle cream please Christian.
This image ticks more photographic & gastronomic boxes for me than the Tartar

As for the photography,  you mentioned d.o.f. on the pasta dish
I'm trying to work out some interesting oof areas on the black & orange item to the left of the asparagus.
- what is it???
- is it sticking up above the rest and why is it fuzzy when the spoon handle seems sharper?

Rather than stacking, maybe you need a tilt/shift add-on for your iPhone....

[MFloyd]

I've never tried raw beef (prefer it cooked, medium rare),
So my order will be 2x the fresh pasta with morels, asparagus, and truffle cream please Christian.
This image ticks more photographic & gastronomic boxes for me than the Tartar

As for the photography,  you mentioned d.o.f. on the pasta dish
I'm trying to work out some interesting oof areas on the black & orange item to the left of the asparagus.
- what is it???
- is it sticking up above the rest and why is it fuzzy when the spoon handle seems sharper?

Rather than stacking, maybe you need a tilt/shift add-on for your iPhone....

Grill, fry, but never cook meat. 

It’s piece of two colored bread. And, for this topic, as mentioned at the beginning, I stay with simple spontaneous smartphone pictures; so no shift & tilting; or focus stacking. Just out of the box with some careful post editing.

Thank you for visiting this thread.

[MFloyd]

It’s the right season for asparagus napped with a Hollandaise sauce, accompanied with some Serrano ham.

[mxbianco]

Garganelli with mushrooms and bacon, prepared in an 18 month mature Parmigiani cheese.

Ahem,
sorry to disappoint you, but it's not Parmigiano, it's Grana Padano, almost as good as the real thing, only produced in a larger area of the Po Valley

Parmesan area of production is: the Provinces of Parma, Reggio Emilia, parts of Modena, and up to the L bank of Fiume Reno (Bologna Province).
Grana Padano overlaps this area, and extends West, North, and East up to parts of Lombardy and Veneto.
Parmesan has to be at least 16 months old to be sold, 12 months are sufficient for Grana.

For cooking, I prefer Grana to Parmesan

Ciao from Massimo

[MFloyd]

Ahem,
sorry to disappoint you, but it's not Parmigiano, it's Grana Padano, almost as good as the real thing, only produced in a larger area of the Po Valley
 
Parmesan area of production is: the Provinces of Parma, Reggio Emilia, parts of Modena, and up to the L bank of Fiume Reno (Bologna Province).
Grana Padano overlaps this area, and extends West, North, and East up to parts of Lombardy and Veneto.
Parmesan has to be at least 16 months old to be sold, 12 months are sufficient for Grana.

For cooking, I prefer Grana to Parmesan

Ciao from Massimo

Right ! Thank you my friend

[ColinM]

For cooking, I prefer Grana to Parmesan

I'm not a connoisseur of either cheeses, but love both and am always happy to have some Grana

[armando_m]

Awesome thread. I should remeber to  take a photo I get a nice looking plate

[MFloyd]

Awesome thread. I should remeber to  take a photo I get a nice looking plate

Yes, please join. 

[ColinM]

Mmm, I don't think this is what Chris originally had in mind,
but these were definitely shot before anyone ate....

I don't think either of these sellers in Jerez market were having a good day