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

Re: My comments...

[snousle.livejournal.com]

This exact dish is not something I would serve such an event, I was mostly experimenting with presentation for that format. But what is it that you would call tapas? AFAIK is nothing about what I put on that plate that is unavailable or atypical in traditional Spanish cuisine.

Tapas

[ursine1.livejournal.com]

You should sample the pinchos (tapas) in Spain in order to get a good idea. Actually they vary by region and the best are thought to come from Donostia (San Sebastián). What you pictured would more accurately be called merienda.

Chuck

Re: Tapas

[snousle.livejournal.com]

Well, there is a reason I put "tapas party" in scare quotes - I have in mind a format that I've never actually tried, and that was the first description that came to mind. I have no idea if it will actually work.

Although it is vexing that words lose their distinguishing power in this way, the word "tapas" is nonetheless well understood here and communicates a particular style of eating despite having strayed from it's meaning in Spain. I think if I were to serve actual Spanish-style tapas to typical American clients they would be rather disappointed. Some would be delighted, but most would be expecting something different.

So what do you do? You go along with the corrupted meaning, and smile gently at the clients that correct you, acknowledging and congratulating them for their superior understanding. ;-)

More on tapas

[ursine1.livejournal.com]

Actually the Americans that come here to visit usually rave about the tapas they try. But then again, they were bears and may have different tastes than your clientele. It is true that you encounter more types of mariscos (seafood) and embutidos (cured meats) than are typically found in the US.

I think what used to be called "hors d'oeuvres" are the new "tapas" in the States. More marketing than actual change. The idea being to sample a number of dishes that in total constitute a meal.

The Spanish concept is to sample the tapas offered at several restaurants before supper. Think "Happy Hour" with food and friends. Many tapas restaurants also offer platos (plates) so there's no need to leave and spend your money for dinner elsewhere. Marketing to enhance revenue flow.

To be really snarky, many Italian-style restaurants in the US offer fried squid as "calamari" as an appetizer. Add a squiggle of mayonesa with garlic and presto! Now it's calamares con alioli a very traditional tapa or dish dating back to Roman times in Spain.

Chuck

Re: More on tapas

[snousle.livejournal.com]

The Spanish concept is to sample the tapas offered at several restaurants before supper.

So it seems everyone has an opinion on what "real tapas" is. I have seen just the opposite sentiment from several sources - like here

Tapas is not a starter. If you start eating tapas, you finish eating tapas, and you don't stop until you're full.

In addition, some people think "real" tapas is specifically food served with drinks, so if you pay for it (beyond the cost of the drink) then it's not "real".

This is why I don't worry much about "authenticity" anymore!

Anyway, what I'm thinking of is a party where people pick up plates from a common table as they arrive from the kitchen, and take them back to their own tables to share with friends family-style over the course of an evening. Most dishes would consist of about 10 pieces of whatever is being served, and would come with little tongs or something to help people serve themselves. I'm not at all stuck on any particular word but it's a challenge to name such a thing.

Re: More on tapas

[ursine1.livejournal.com]

So it seems everyone has an opinion on what "real tapas" is. I have seen just the opposite sentiment from several sources - like here.

Curious, that source says: If you are invited to "go for tapas", you'll be visiting lots of bars and probably only taking a single tapas in each.

I would say that particular tapas bars may be noted for their specialties, like mariscos, and that's all you would try at that bar. But you know, after a couple of drinks people want to stop running around and just hang out at one place for a while.

Tapas is not a collection of small dishes brought out on a platter and eaten as a main course. No, but they often have various types lined up along the counter and you point to the ones you want. I have known a few visitors who kept eating tapas (because there were so many to try) that they were too full for dinner afterwards. And they only wanted to try just one.

Another quote from that source: Tapas is not a starter. If you start eating tapas, you finish eating tapas, and you don't stop until you're full. Well at least for bears it can be a starter. Have a few beers and free tapas at BBB and then head off for real food.

And then there was this: Anything can be tapas - paella... that would be like a bowl of steamed rice at a Dim Sum restaurant. "Ham and cheese on toast" sounds pedestrian as tapas to me.

So most tapas "places" are half bar, half restaurant. Some are more restaurant appearing, but they are more casual than typical "sit-down" restaurants. And some are clearly oriented towards tourists.

In fact, most bars here serve food of some sort. For morning it might be bocadillos or croissants to have with café con leche. Later in the day replaced by tapas and beer or wine.

So when are you going to come here and see for yourself and then draw your own conclusions rather than reading tourist-oriented material?

Chuck

One more comment

[ursine1.livejournal.com]

In addition, some people think "real" tapas is specifically food served with drinks, so if you pay for it (beyond the cost of the drink) then it's not "real".

Well, when you go to a bar or a restaurant, they sometimes offer food with drinks. If it's free, usually it's something like potato chips or peanuts. This is often referred to as "pica pica" or "para picar" (to pick at). But is not considered to be tapas. Remember that I said many bars here offer at least snacks (for sale, not free).

Several gay bars have as part of their "Happy Hour" offering, free tapas. They are not as elaborate or expensive as "real" tapas. But when you're hungry and the price is right, who's gonna complain?

Chuck