01 November 2009

a clear impression

Just like I get better in cooking since I've started this project, I get better at noticing if a plate is gong to make a good picture or not.

I'm just snapping what's on the table and can't really be bothered with an extra setup and lightning, so taking a good picture of a dish sometimes is close to impossible. I don't necessarily mean taking a technically good pixture, I sure don't have enough of a clue to even start talking about that. But I mean a good picture in terms of conveying a clear impression of the dish, of its tastes and textures.

As I said - sometimes it works out, sometimes it doesn't.

It didn't work out, for example, with the photograph showing the 'stag bourguinon'. A black puddle next to two yellow triangles definitely isn't my idea of one of my favourite venison dish.

Last night's version of the very same 'stag bourguignon', though, gave me a much, much better opportunity for a good picture:

It's still far from perfect, but so much better already.

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