[Theme] The yummy thread...(food photography)

[Frank Fremerey]

Jakov. Him has a very special naming culture there, so is the D8H the D800, the D800E or the D810

[Frank Fremerey]

today:
1) Half a Buddha (bread)
2) wild boar salami (air dried)

[Andy]

This thread rested for a while.

My daughter finished her most scientific approach to cakes yet done :-)
Following 2 days of careful selection of ingredients, deep thoughts about most favorable and tasty recipies, manual drawing work about stability and sizes, preparation of the different layers of cake, the "construction" finished successfully today. :-)

Title "The Ultimate Chocolate Cake"
A very special (and "proprietary" ) chocolate cake mixture, banana whipped cream, orange curd and cheese, surrounded with Nutella and sufficient choco cover .....

rgds, Andy


 

[ColinM]

Intriguing.

Can you show us any shots after the first few slices had been cut? 

[Frank Fremerey]

Andy. Gosh. Happy that I must not eat that stuff and that I generally are not into chocolate at all. What. A. Treat!

[Jakov Minić]

Andy, I will gladly have a slice of that cake

[tommiejeep]

New Burger in town 
Some years ago I tried to get a handle on Food photography, bought some books and was getting hints from some very good Photographers.   Complete failure and was relieved of my assignment to do the photos for a cookbook 

Yesterday many parts of North Goa were without electricity from 0900 -1700 so we went to a friend's new restaurant (he was a lucky one with electricity , meaning Air Conditioning  ) .
a7II, Loxia 50 f2 handheld.

With so many superb images in this thread, this is pretty shabby but the Burger was very good    My wife's Mezza , in BG was excellent.   The new Belgian (Indian version) beer, Bira, on tap was ice cold .  I do not think I will get any more assignments... lol
Just a little light relief from Gear Talk, a 35mm would have been better but only had the 50mm and a 75mm with me.

[Peter McLennan]

My daughter loves baking.

Lucky, lucky you!  Superb images.

[ColinM]

I reckon we could do with a [Theme] for Plants from around the World
(but I couldn't work out how to start a new Theme

So this stacked photo of my beautiful ginger plant can probably be put here for now

[Akira]

I reckon we could do with a [Theme] for Plants from around the World
(but I couldn't work out how to start a new Theme

So this stacked photo of my beautiful ginger plant can probably be put here for now

I like the pickled ginger.  It is almost addictive, but its spiciness prevents me from being an addict.   

[ColinM]

I like the pickled ginger.  It is almost addictive, but its spiciness prevents me from being an addict.   

I like the thin slices of pickled ginger too.
And this year, I've grown the Shiso herb that I think they use to flavour it & give the pink colour

I find the spiciness of ginger as good and sometime preferable to that of too many chillies.
I made some Kimchi using home grown ginger that was so fresh it oozed juice as I grated it - its flavour was very nice

[Snoogly]

Sorry, … emended image didn’t work …

[Akira]

I like the thin slices of pickled ginger too.
And this year, I've grown the Shiso herb that I think they use to flavour it & give the pink colour

I find the spiciness of ginger as good and sometime preferable to that of too many chillies.
I made some Kimchi using home grown ginger that was so fresh it oozed juice as I grated it - its flavour was very nice

Yes, shiso herb is used to add the pink color and some additional flavor.  Love Kimuchi, too!

[Fons Baerken]

(In that vein) i use to make mochi, and amesake from sweet brown rice.
A different matter i still have original miso, from the seventies.
lol

[Fons Baerken]

I am not in showcase food photography, here is a plate of asparagus, salmon and udon with a sprinkle of parsley.