Pork Chop with Yukon Potatoes
/forum/topic/1156270/0



gregfountain
Registered: Jun 21, 2009
Total Posts: 6654
Country: United States

Thanks for looking!

Greg



vilimo
Registered: Sep 26, 2005
Total Posts: 924
Country: United States

Nice Greg... make me 1 please ...



gregfountain
Registered: Jun 21, 2009
Total Posts: 6654
Country: United States

Thanks Villimo. Coming right up!



morris
Registered: May 22, 2002
Total Posts: 37999
Country: United States

Food is tough. Good attempt Greg

Morris



gregfountain
Registered: Jun 21, 2009
Total Posts: 6654
Country: United States

morris wrote:
Food is tough. Good attempt Greg

Morris


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



gregfountain
Registered: Jun 21, 2009
Total Posts: 6654
Country: United States

This is how I envision it being used...something to this effect anyway....



Jred
Registered: Dec 14, 2009
Total Posts: 1469
Country: United States

Greg - wonderful shot. Would a cut of CTO warm it up a bit?

John



gregfountain
Registered: Jun 21, 2009
Total Posts: 6654
Country: United States

Jred wrote:
Greg - wonderful shot. Would a cut of CTO warm it up a bit?

John


Thanks John! I'm afraid you got me there....what do you mean by CTO?

Greg



Jred
Registered: Dec 14, 2009
Total Posts: 1469
Country: United States

Mark - sorry for the confusion. CTO is a warming gel that is attached to the light source to warm the light up and resemble sunlight.

I apply it to my speedlights and to fixed lights in 8x11 sheets. the amount is variable - season to taste.



Charlie Shugart
Registered: Feb 06, 2007
Total Posts: 28515
Country: United States

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



gregfountain
Registered: Jun 21, 2009
Total Posts: 6654
Country: United States

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




Charlie Shugart
Registered: Feb 06, 2007
Total Posts: 28515
Country: United States

gregfountain wrote:
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




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