EPT[Hasu Cook] 11: Confit Byaldi - Page 2
| Blogs > Newbistic |
|
floi
203 Posts
| ||
|
chambertin
United States1704 Posts
 2. So funny... that psi-storm line... | ||
Waxangel
United States33466 Posts
Not really hot about the prep shots though, so mundane. Something about the framing. I suggest a fancy, utterly contrived but pretty mise en place shot. Also your photo caption writing has improved greatly. 4/5 | ||
|
Dubzex
United States6994 Posts
On July 23 2012 08:38 Waxangel wrote: Good effort, but as you said, arranging this to look good is ridiculously hard, as is getting an appetizing shot on a dish that's essentially vegetables that have been cooked to the point where their color is destroyed. Buy a studio light! Not really hot about the prep shots though, so mundane. Something about the framing. I suggest a fancy, utterly contrived but pretty mise en place shot. Also your photo caption writing has improved greatly. 4/5 Wax when are you going to post some proper food blogs for us.  | ||
|
Waxangel
United States33466 Posts
On July 23 2012 10:00 Dubzex wrote: Wax when are you going to post some proper food blogs for us. most of my critique revolves around the lack of professional photo set-ups TL bloggers can't reasonably have, so no | ||
|
Dubzex
United States6994 Posts
On July 23 2012 12:04 Waxangel wrote: most of my critique revolves around the lack of professional photo set-ups TL bloggers can't reasonably have, so no I think with the TL HQ and rich's nice cameras you guys could pull off a nice set-up. | ||
|
Aerisky
United States12129 Posts
5-star status so hard. @Newbistic: aww that's a shame. But thanks for clearing that up for me! ^^ | ||
|
Newbistic
China2912 Posts
On July 23 2012 08:38 Waxangel wrote: Good effort, but as you said, arranging this to look good is ridiculously hard, as is getting an appetizing shot on a dish that's essentially vegetables that have been cooked to the point where their color is destroyed. Buy a studio light! Not really hot about the prep shots though, so mundane. Something about the framing. I suggest a fancy, utterly contrived but pretty mise en place shot. Also your photo caption writing has improved greatly. 4/5 Well you know, I was going to invest in better equipment but all the money ended up going into a TL hoodie to support ESPORTS instead. Just kidding. In all seriousness I think you're overestimating the amount of free time I (and other food bloggers) have in making everything shiny. I will look into this studio lights thing though. Speaking of better captions, having you read the Coq au Vin blog? | ||
Heyoka
Katowice25012 Posts
On July 23 2012 13:11 Dubzex wrote: I think with the TL HQ and rich's nice cameras you guys could pull off a nice set-up. We have the world's most terrible lighting in this place, because when we had a lot of bright lights the neighbors complained that it was illuminating the street too much (since we're always up late into the night). We don't even have bulbs in most of the fixtures in the kitchen right now. | ||
|
Acronysis
872 Posts
| ||
|
Striker.superfreunde
Germany1120 Posts
I guess it would be possible to grill it, too. Especially during this season, when you can add fresh chanterelles | ||
|
BloodyC0bbler
Canada7876 Posts
Aside from that the dish looks impressive and I am glad someone takes the time to showcase cooking for how beautiful and easy it can be. | ||
|
Newbistic
China2912 Posts
On July 24 2012 13:25 BloodyC0bbler wrote: Looking at this dish (have not made it) however from the amount of items you have to cut and process I am not sure why this takes 4.5 hours to prep. I do understand cutting all the veggies into the insanely thin slice is brutal at first if you are learning as such I would recommend dropping the 30-40 dollars on a cheap mandolin that will cut down your prep time significantly. Aside from that the dish looks impressive and I am glad someone takes the time to showcase cooking for how beautiful and easy it can be. Ahh whoops, by prep I actually mean cook and prep. There's a 2.5 hour baking period in there as well as the time to make the piperade. | ||
|
BloodyC0bbler
Canada7876 Posts
On July 24 2012 17:26 Newbistic wrote: Ahh whoops, by prep I actually mean cook and prep. There's a 2.5 hour baking period in there as well as the time to make the piperade. suddenly makes more sense lol. I auto seperate prep and cooking times in my head and classify them as seperate things completely. Thanks for clearing it up. | ||
|
solidbebe
Netherlands4921 Posts
 ! | ||
|
EpiK
Korea (South)5757 Posts
| ||
| ||
