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Pickman posted:I was trying to be creative with the white balance. If I used the same settings that I used with the Galaxy bar, it would have looked too cold and a bit dull. The bar looks green, the candy seems far too yellow. White balance isn't really one of those things you want to be "creative" with. Adjust your colors elsewhere.
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May 7, 2012 16:54
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Bobx66 posted:What are you babbling about? I think he's saying they're not very well composed. Probably because they aren't.
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Nov 8, 2012 19:01
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Bobx66 posted:So then correct me if I'm wrong but the readers of this thread now have to deal with his poo poo posting in addition to his "art?" I didn't realize this was the "foodblog exclusive photography" thread. Learn to appreciate something different. (USER WAS PUT ON PROBATION FOR THIS POST)
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Nov 8, 2012 20:12
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Nov 13, 2012 08:28
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mediaphage posted:Maybe, but I really can't stand anything you're posting in here. It has nothing to do with the food or the image itself. It just seems like you're trying to copy reichstag and not even doing a good job of it. Everything else in here is just trying to copy every foodblog on the internet - where's your outrage?
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Nov 19, 2012 19:25
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Use perspective correction to fix this in post, your camera wasn't straight on.
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Nov 30, 2012 20:02
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 chicken vindaloo
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Jan 25, 2013 06:11
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Feb 21, 2013 04:19
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Reichstag posted:
Reichstag posted:
My kid could take these pictures. Terrible
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May 18, 2013 02:27
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Bully-curating the au jus ęsthetic.
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Jun 7, 2013 20:03
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Doesn't look like a lot of charcuterie.
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Jun 17, 2013 19:51
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It looks like an aspic.
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Jun 17, 2013 20:26
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I'll think of this the next time I'm trying to make something look unappealing.
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Jun 17, 2013 22:11
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nonanone posted:Depends on how busy the rest of the scene is. If its a tablescape, definitely useful, but if its a visually striking dish, utensils can distract. Keep your silverware clean though, and make sure it matches the style of the dish. Bad advice. Always include dirty utensils, preferably scattered with a folded napkin on a dirty plate with all of the food already eaten.
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Jun 17, 2013 22:23
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mdtyson posted:Rub and smoke / hang to dry skin. But peking duck isn't smoked
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Aug 5, 2013 17:47
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 two retail baguettes from southeast portland, oregon
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Nov 29, 2013 23:05
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Another megadawg for the plebs
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Dec 2, 2013 07:18
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Dec 15, 2013 00:13
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 Duck with green salt
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Dec 16, 2013 01:53
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Dec 18, 2013 02:09
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 Bread on Ceiling, Dec 22nd, 2013
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Dec 22, 2013 23:40
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Everything is welcome! Wall bread is welcome!
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Jan 4, 2014 05:35
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David Pratt posted:jesus, are you sure that's food? It was a loaf of some pretty good sour rye bread. I made a sandwich.
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Jan 6, 2014 19:32
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 Applewood smoked salmon, wasabi root and mint aioli, pickled red onion, toast, twine.
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Jan 11, 2014 04:56
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CarrotFlowers posted:I sure hope you ate that afterwards, otherwise that is a waste of a delicious sounding piece of food. I ate the hell out out it. It was suspended about 2" above the water by the twine.
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Jan 11, 2014 19:31
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Did you shoot open the Hormel bag yourself?
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Feb 17, 2014 18:12
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Pickled eggs, especially beet pickled eggs, are delicious
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Jul 9, 2014 23:22
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Fat Lou posted:I want to see someone sous vide in a toilet bowl.  can't get it clipped to my bowl, does the tank work?
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Nov 6, 2014 01:48
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Feb 13, 2015 05:45
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Apr 9, 2015 23:00
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Aug 26, 2015 01:57
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It's just like I'm at the restaurant with a camera photographing my meal
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Sep 20, 2015 22:18
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 A5 wagyu beef
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May 30, 2016 06:21
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 Hate it when I'm making a PB&J and I drop my knife.
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Sep 21, 2016 05:58
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Books On Tape posted:
for the first 2, what are you going for with your crops? why is the bowl cut off? is the second one about the pasta machine, not the pasta itself?
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Sep 6, 2017 16:08
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because you're cutting the pasta off, you're kind of saying it's not as important to your composition. forget the "rule of thirds" and think about what looks good with your bowl instead.
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Sep 6, 2017 23:14
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