The munchies

I got a lot done, but thanks to photography, far less than I’m capable of. I’ve gotten a feeling for how aperture affects the image. I thought I’d share with tonight’s main course as an example of what I learned.

Braised beef and vegetables in a whole wheat pastry with demi glace; roasted shitake, carrot, tomato capped with reconstructed black olive; mushroom pate and asparagus.

Braised beef and vegetables in a whole wheat pastry with demi glace; roasted shitake, carrot, tomato capped with reconstructed black olive; mushroom pate and asparagus.

Braised beef and vegetables in a whole wheat pastry with demi glace; roasted shitake, carrot, tomato capped with reconstructed black olive; mushroom pate and asparagus.

High aperture, f/21, you can see everything. The rice in the background is about 3 feet away.

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Low f/3.0, low aperture. You can’t see the background.

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Higher aperture, f 18, you can see the rice again but the distance is abbreviated in that sliver of brown between the mushroom and what bag. Also, all three things on the plate look like they’re on one plane (see the very first photo for the actual distance.) And can we talk about that sauce? Homemade demi-glace. Who loves you? 

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Now you see it.

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Now you kinda don’t.

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This is gratuitous. Can I tell you how good this was? Not only did the beef melt on your palate, but the vegetables held firm, for delicious contrast. The sauce was liquid velvet; the pastry buttery flakes and sound. The mushroom, served cold, was juicy and filled with umamai. The mushroom pate was genius. Very little fat, all flavor and texture.

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9 Comments on “The munchies

    • I have definitely begun to understand what you mean.

      But you know what makes me mad? Compression. No matter how nice I might be able to make a photo, the algoqrhyem sucks the life from it when I upload.

      hmmmm

      I don’t suppose you use Photoshop? I’ve got to work this one out.
      😉

      Like

  1. Do shut up about this, Steven! – you’re making this old vegetarian drool!
    Wonderful fun, that new machine. 🙂

    Like

    • And why are you a vege-head? Health, conscience, religion? Remember, I was vegetarian for seven formative years. The Way of Bacon is so very, very satisfying — in moderation. Come join us!

      Like

      • Conscience? No, soft heart. I can no longer bear the idea of eating a piece of something that used to be a living creature. Took it up only a couple of years ago (after a lifetime of having my husband cook WONDROUS things for carnivores). I don’t proselityse, though …
        In the last years of our life, we ate only salumeria, really; and whenever I go to the Norton Street Markets and pass the deli counter, I nearly faint from the smell of the salsicce, the sopressa, the prosciutto … Swoon …

        Like

  2. Very nice. I’ve been learning a lot about food photography and never realized how much work goes into it. My fav part of this pic is the asparagus though. Not sure if it’s the contrast or pop of colour or how crisp it looks but it definitely adds something to the picture.

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    • Thanks for the feedback.

      The funny thing about trying to take pics is I have hungry people in the house waiting to eat — and they’re getting angry while I’m trying to “work”. I had three minutes to take pics, or there would have been a revolt. 😉

      Critically speaking, I’m not happy with the final composition. Maybe angles, I’m not sure yet. I tried to add shapes, round, rectangular, and cube and contrast colors and textures. So yeah, the amount of thought that goes into taking a pic really is a surprise.

      Like

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