Some food pictures

[snousle]

These photos were taken using the new lighting setup. This begins the "shortlist" of photos that will be used for the web page. This also represents the limits of my abilities so far, both in presentation and actual photography. Photographic suggestions would be welcome, since I have a sense that these could be further improved, but other than some focus issues I'm not sure exactly what's wrong. (I don't know about the wide-aperture approach, it's starting to annoy me more than please me, but I see it in magazines all the time.)



Uncooked squash agnolotti:



...with some beurre blanc, caramelized shallots, and parsley. This, or something like it, is going to be one of my standards, since it's popular, vegetarian, and not very difficult to make.



I'm unsure whether this faux-grungy-antique plate is going to work. It's from a set my mother gave me a few years back. Would you want to eat off of that?

Another presentation:



Some pork and zucchini with said agnolotti. This particular arrangement is not actually something I would serve, but it illustrates some difficulties I'm having with color. Things in the red range look indistinct and washed out, while the zucchini is so dark as to lose all detail.



A presentation I'm thinking of for a "tapas party" where many small plates are served and shared:

Comments

[bbearseviltwin.livejournal.com]

The faux grungy antique plate is way too grungy and also way too faux looking. looks like a very cheap copy of a old plate. The edge is what bothers me, way too thick, and I have no idea why it bothers me. As to the food I have to agree with sfbootdog, it does indeed look dry. Particularly the pork. You realize of course when they photograph food they often do things to it that make it inedible? Things like coat them with vaseline, substitute dried out mashed potatoes for ice cream and the like.