In Frank's kitchen *new set of pictures 18 March 2019*

[ColinM]

At best I cook soul food that makes my wife and children and friends happy.

I agree. Food for both the body and soul is a real treat nowadays.
And if it brings your friends & family genuine enjoyment, what's not to like?!

[ColinM]

To come to the Brussel sprouts: I cooked them cross cut in a juis of fresh tomatoes and ginger with a bit of curry, salt, sugar for many yeras, because I did not like the style of my grandparents where they are cooked to death.... My juis is simplified currently: I take Anis, Sugar, Salt, pepper and red onions sometims.

Wow, now I *really* want to taste this dish Frank!
And as for how your grandparents  liked to cook them, yes I think that's how that generation wee taught.

The Meat Wraps are cooked for 60 to 90 Minutes in Red Wine...... Very intense flavour space.

Ok, I'm no longer concerned whether the meat had dried out...I think it will be tender. Right now the ingredients you've used just make me want to taste this!

I think this also shows that, no matter how good a photo is, it can only tell part of the story.

So what have you got lined up to cook for us this weekend?

[Frank Fremerey]

Hi Colin, sorry for the late answer.

The meat in this dish is always a bit dried out, yes. That is why it is served with a lot of very tasty sauce and juicy sprouts or other veggies.

I cook nearly every day, but I very rarely have time to shoot, esp more than just some snapshots.

When I cook I need 100% of the time to cook.

When I shoot/cook I might need 150% of the time, including lighting etc. Today I prepare Goulash, Hungarian style.

There are only some snaps for documentation, no "food photography".

I should probably get a PC-Nikkor to make these spontaeous snaps better, very probably the current PC 45mm

[Frank Fremerey]

Today I had some calf chops with rice and veggies...

[Frank Fremerey]

Today I filles some veggies with their original content and miced meat ....

1) get rid of the original content

[Frank Fremerey]

2) reduce original content and meat together with salt, parseley & pepper

[Frank Fremerey]

3) fill
4) et voliá

[Jakov Minić]

Delicious, Frank!

[Frank Fremerey]

Thank you my dear!

[MFloyd]

Makes me feeling hungry. 😋

[Hugh_3170]

Yes me too - all of Frank's food shots seem to have that effect on me.

Tell me Frank, is cooking a dark room replacement for you, or has it always been an interest of yours?   

[Frank Fremerey]

I always loved to cook and cooking is THE method for me to obtain tasty and allergen-free food.

When I was 19 There were two futures I saw for me: professional dancer or professional cook.

The I had to learn that my biological clock is not tuned to either job description. I can easily get up at 4 in the morning and work till noon, the rest (siesta) and throw in some hours in the afternoon.

Work at evenings nights does not fit me. This is my worst time. I can sit and drink and talk and laugh. That is it. Nice but not good for a dancer or cook.

So I decided to become science writer and photographer plus I started - through a turn of fate - to manage real estate property, which I am very good at it seems.

A row of assignements starting in 2005 brought me to shooting food professionally. I do not like most of the "haute couture" food shots, so I developed a natural look, working with real edible food, aiming at saliva production of potential customers, which works well.

http://fotokontext.de/fotokontext_aktuell_emailversion.pdf

[elsa hoffmann]

Great pics in that link Frank

[Anirban Halder]

Delicious food and great photography, Frank!

[Frank Fremerey]

Thank you. Hope to shoot more in my kitchen. And I want to find a way to get better colors in my setup from the D500

I am also lusting for an 85PC as a shorter alternative to the 200 Micro Ai-S.

All pictures are taken with the 200 on my D600 workhorse.