Posts Tagged ‘rick bayless’

2 Great Resources for Taking Pictures of Food

Tuesday, August 10th, 2010

Ribs

While we’ve taken pictures of the ingredients we sell for marketing purposes, we also like to take some snapshots of dishes at restaurants and of our own culinary creations. Since we got involved with Rick Bayless’ twitter contest, we looked into the whole subject of food photography because Rick is judging the pictures of the food, not the food itself! He even went out of his way to give some picture taking tips, suggesting that “a flash is food photography’s greatest enemy”. Well, we don’t really agree with that completely – a direct flash is probably food photography’s greatest enemy. If all you’ve got is the flash affixed to your camera, then yes, turn it off and take your picture by a source of natural light like a window or doorway.  Otherwise, the use of indirect lighting can add amazing effects to your food photos.

Besides that tip, here’s a couple of the resources we’ve used in our quest for the optimal food shot:

Food photo submission sites: both TasteSpotting and FoodGawker are great sites where you can look at literally thousands of food images submitted by admirers on the web. Believe it or not, these sites are known as food porn sites! Well, I don’t know if we’re crazy about that term being applied to food, but if you want to take better pictures of food, there will definitely be lots of inspiration, if not examples you can emulate to be found on these sites.

Digital Photography School: this site, started by blogging star Darren Rowe, aims to provide “simple tips to help digital camera owners get the most out of their cameras”. They’ve got a few articles on photographing food, including the following:

Of course, you can also surf Flickr, and the greater web for tonnes of examples and articles on food photography. By the way, the picture attached to this post was our submission for the Fiesta at Ricks Twitter Contest Week 4. We didn’t win! Denied! It was still great fun, and I’ve got to tell you, the ribs were absolutely delicious. At least we got an amazing meal out of the deal!

Here’s one more tip: subscribe to Ingredient Hotline and stay informed on unique, natural ingredients. Be sure to follow us on twitter and facebook.

Mexico – 140 Characters at a Time

Friday, August 6th, 2010

Ceviche

Rick Bayless, the famous chef at the Mexican restaurant Frontera Grill in Chicago, and the man behind the television show Mexico – One Plate at a Time (available on PBS), has got a pretty interesting Twitter contest going on right now. Every week, Rick tweets a recipe no more than 140 characters in length and you prepare it and send in a picture of your rendition. Rick reviews the pictures and selects ten winners each week. The winners receive an autographed copy of this new cookbook Fiesta at Rick’s: Fabulous Food for Great Times with Friends

We’re huge fans of his television show. We wanted to try out his new restaurant XOCO when we were in Chicago for this year’s IFT, but alas it is closed on Sundays and Mondays! Anyhow, on week three of the contest we decided to give it a shot. The recipe was for a scallop ceviche:

8oz slicd raw scallops+1c grapefrt j:45 min.Drain;blend 2/3c juice,1-2 chipotles,4 rstd grlc,2T br sgr.Mix w scal, red on,trop fruit,jicama

That certainly left a lot to the imagination! We’ve attached a picture to this post of our masterpiece as well as a shot of the ingredients. Sadly, we didn’t win, but it was a lot of fun trying out a new dish and getting involved in the contest. If you’re a fan of Rick, or authentic Mexican cuisine, you might want to try joining the contest this week yourself! Make sure you let us know how you did.

Ceviche Ingredients