Thanks Morris. You say good attempt, but I'm curious as to why? Should I have sprayed it to make it glisten more? Is it the lighting? the arrangement? I'd love to hear what you have to say!
Greg, As a certifiable member of The Peanut Gallery- here's my $.02 worth (take it with a grain of salt):
The meal looks yummy delicious, and the photograph is very well done.
My concern is about the presentation of the food. Different shades of yellowish and pale green.
I'd like something along the way of a deep red as a complimentary color, i.e. beets (although I don't know if their flavor matches the other food- according to what you have in mind).
Free advice- and worth the price .
Charlie
Charlie Shugart wrote:
Greg, As a certifiable member of The Peanut Gallery- here's my $.02 worth (take it with a grain of salt):
The meal looks yummy delicious, and the photograph is very well done.
My concern is about the presentation of the food. Different shades of yellowish and pale green.
I'd like something along the way of a deep red as a complimentary color, i.e. beets (although I don't know if their flavor matches the other food- according to what you have in mind).
Free advice- and worth the price .
Charlie
Umm, beats? . I get what you are saying. Pretty it up. I guess from my point of view, as a food enthusiast, that doesn't matter as much to me in terms of my visual tastebuds, meaning, what's on the plate has to make some connection in terms of what my mind can taste when I see an image.....
Thanks Charlie!
Greg
Oct 13, 2012 at 08:51 PM
Charlie Shugart Offline • • • • • • • Upload & Sell: Off
gregfountain wrote:
Umm, beats? . I get what you are saying. Pretty it up. I guess from my point of view, as a food enthusiast, that doesn't matter as much to me in terms of my visual tastebuds, meaning, what's on the plate has to make some connection in terms of what my mind can taste when I see an image.....
Thanks Charlie!
Greg
I meant something of a contrasting color- as beets would be (but not necessarily beets). Otherwise, food presentation can look bland- what is called "white food." Isn't that why professional chefs use garnish so much? Some garnish isn't even necessarily intended to be eaten- i.e. parsely.
Charlie
... 
. I get what you are saying. Pretty it up. I guess from my point of view, as a food enthusiast, that doesn't matter as much to me in terms of my visual tastebuds, meaning, what's on the plate has to make some connection in terms of what my mind can taste when I see an image.....