Reading mode: Light Dark

Walnut Mustard Crusted Lamb Rack - 28-70L

Go to last post
John MacLean Photography said:
John MacLean Photography said:
any comments
Click to expand...
it's too distracting
Click to expand...
No. I might tweak the relationship of the vertical chop bone and the wine glass a little bit to try and make their respective curves fit a bit, but that's just speculation. (And as it is, it lines up with the stem of the glass which makes the glass a little less obvious so it may be the right call.) I like the way the wine glass belongs there but is out of the DOF so it places the scene in context without being distracting.

I'd still like a tiny bit more DOF for the lamb chops. Just enough so the crumbs next to the red pepper on the bottom are in sharper focus. But overall, I really like this shot and agree that the last couple are big improvements!

-Z-
 
seattlechronic said:
Thanks for the great comments...Here is another shot at a hgher
angle I really don't like the salad....

http://www.pbase.com/image/914272
Click to expand...
I like the first one better because it is more engaging. The higher angle shot is very competent, but doesn't hold my interest. When I look at the first image, I feel like I am seeing an unusual angle on a well presented plate and the wine glass makes it clear the food and the wine are paired. The salad in the background is a bit more of the context.

The second higher angle shot is more traditional and certainly would be more appropriate for certain clients I expect. But it doesn't draw me in very much at all.

Niether is perhaps perfect, but perfection in both food and photography is elusive. They're both definite improvements. Keep it up. I'm inspired to start photographing my own kitchen creations, though my presentation skills are so underdeveloped that I fear no amount of photography skill would help. Maybe if I shoot for a rustic imagery kind of motif :-)

-Z-
 
Steadman Uhlich

Never see anything displaying your work Steadman. Enlighten me, show me the photos. Show us the photos. Are there any photos?

TOL

--Life's short...go for it
 
Criticism (especially if intended to be "constructive" like mine) should remain objective....yours (seattlechronic) is not..however.

I do not write my comments to insult you or degrade you. I do not know you. I do not seek photos to criticise. But I do try to help when I can.

I simply offer constructive criticism, comments or tips based on what I see when someone posts a photo and asks for comments or suggestions.

I do not post comments to flame anyone or to invite uncalled for distasteful remarks. Your "criticism" of me and that type of attack is what can ruin a forum.

I suggest if you want to improve your photography and if you want to aspire to the highest levels (or professionalism) that you should learn to take honest commentary without angrily attacking the commentor.

If all you seek is approval and fawning praise, you must be aware that the real world is not like that. Photography editors are especially "honest" in their critiques. Photographers who see areas that can be improved and if asked in a public forum to point those out...should also be honest.

At least that is my opinion.

Don't worry Seattlechronic...I won't comment on your photos any more...I see no need and any suggestions obviously will fall on deaf ears...and worse.

Good light to you,
Steadman
seattlechronic said:
Steadman Uhlich said:
I looked at the image again and came to the same impression that
the main subject looks 2 dimensional with a "cardboard cutout" look
to it.

Steadman
seattlechronic said:
Walnut and Mustard Crusted LAmb Rack with Roasted Peppers Pobalno
Cous Cous and Burbon Demi

http://www.pbase.com/image/913114/large

This one was quite tasty

any comments

Eric
--
Seattle Chronic - D30
Click to expand...
Click to expand...
--
Seattle Chronic - D30
Click to expand...
 
Larry,

Showing off is a character trait for many people...but I don't feel a need for that as some do.

I am reluctant to answer your "challenge" as I think it also falls in the category of the type of forum behavior that I don't condone. I think your insinuation is poor form for a public forum. For that reason only I am replying now....to tell you so.

I think a forum like this is best served by people who encourage sharing of ideas, views, comments, suggestions, tips and even images. I don't think it is good for the forum to have an adversarial, challenging, argumentative, flaming, insinuating type of "attitude."

As for my own photos, they are of people who would not appreciate their portraits displayed in a forum such as this. I respect that as a personal courtesy/ethical decision and because they pay me handsomely to take make their portraits. So until my website is up with public images for public viewing, I must decline your "challenge." As it is, I am too busy with studio work to finish off a website (unfortunately).

Good light to you,
Steadman
The other Larry said:
Steadman Uhlich

Never see anything displaying your work Steadman. Enlighten me,
show me the photos. Show us the photos. Are there any photos?

TOL

--
Life's short...go for it
Click to expand...
 
James Knowles said:
Eric,
If you used your expodisc to colour balance correctly, the nice
brick red shade means the wine is obviously early 90s Barolo. If,
on the other hand, the wine is actually ordinary cherry-coloured
Washington cab, I wonder if the chops are a little overdone?
Click to expand...
Man, that's what I call reading a photograph... John
 
Trenton, Those are some great photos...I really like your use of lighting and angle techniques...I am working on a new shot as we speak...All of you guys are great and really appericate your comments they help so much....
Trenton said:
http://studiomark.com/still-life.html
Scroll down to the two food shots.

(and notice the shot on the left has virtually NO DOF)

(and keep the wine glass)
seattlechronic said:
Walnut and Mustard Crusted LAmb Rack with Roasted Peppers Pobalno
Cous Cous and Burbon Demi

http://www.pbase.com/image/913114/large

This one was quite tasty

any comments

Eric
--
Seattle Chronic - D30
Click to expand...
Click to expand...
--Seattle Chronic - D30
 
Steadman, I am sorry, I was out of line. You are right when you say that comments like I made should not part of this fourm. Afterall we all love photography and together we can all become great photographers.

Eric
Steadman Uhlich said:
Showing off is a character trait for many people...but I don't feel
a need for that as some do.

I am reluctant to answer your "challenge" as I think it also falls
in the category of the type of forum behavior that I don't condone.
I think your insinuation is poor form for a public forum. For that
reason only I am replying now....to tell you so.

I think a forum like this is best served by people who encourage
sharing of ideas, views, comments, suggestions, tips and even
images. I don't think it is good for the forum to have an
adversarial, challenging, argumentative, flaming, insinuating type
of "attitude."

As for my own photos, they are of people who would not appreciate
their portraits displayed in a forum such as this. I respect that
as a personal courtesy/ethical decision and because they pay me
handsomely to take make their portraits. So until my website is
up with public images for public viewing, I must decline your
"challenge." As it is, I am too busy with studio work to finish
off a website (unfortunately).

Good light to you,
Steadman
The other Larry said:
Steadman Uhlich

Never see anything displaying your work Steadman. Enlighten me,
show me the photos. Show us the photos. Are there any photos?

TOL

--
Life's short...go for it
Click to expand...
Click to expand...
--Seattle Chronic - D30
 
You should be inviting us all over for Walnut mustard crusted lamb rack. And Steadman can supply the barolo.

James
seattlechronic said:
Eric
Steadman Uhlich said:
Showing off is a character trait for many people...but I don't feel
a need for that as some do.

I am reluctant to answer your "challenge" as I think it also falls
in the category of the type of forum behavior that I don't condone.
I think your insinuation is poor form for a public forum. For that
reason only I am replying now....to tell you so.

I think a forum like this is best served by people who encourage
sharing of ideas, views, comments, suggestions, tips and even
images. I don't think it is good for the forum to have an
adversarial, challenging, argumentative, flaming, insinuating type
of "attitude."

As for my own photos, they are of people who would not appreciate
their portraits displayed in a forum such as this. I respect that
as a personal courtesy/ethical decision and because they pay me
handsomely to take make their portraits. So until my website is
up with public images for public viewing, I must decline your
"challenge." As it is, I am too busy with studio work to finish
off a website (unfortunately).

Good light to you,
Steadman
The other Larry said:
Steadman Uhlich

Never see anything displaying your work Steadman. Enlighten me,
show me the photos. Show us the photos. Are there any photos?

TOL

--
Life's short...go for it
Click to expand...
Click to expand...
--
Seattle Chronic - D30
Click to expand...
--James
 
Oh, I didn't take those - sorry to mislead you. I aspire to take shots like those, but that's not my work. He's just one of my favorite photogs., and I remember he had some food shots on his site that I thought you might appriciate. I really like his lighting, too. The really warm look of his stuff...
seattlechronic said:
Trenton said:
http://studiomark.com/still-life.html
Scroll down to the two food shots.

(and notice the shot on the left has virtually NO DOF)

(and keep the wine glass)
seattlechronic said:
Walnut and Mustard Crusted LAmb Rack with Roasted Peppers Pobalno
Cous Cous and Burbon Demi

http://www.pbase.com/image/913114/large

This one was quite tasty

any comments

Eric
--
Seattle Chronic - D30
Click to expand...
Click to expand...
--
Seattle Chronic - D30
Click to expand...
 
Steadman Uhlich

OK...Ok...OK...point well taken...take it easy on the Chef...he's a good guy.

I remember complimenting you on your series.

For some reason it appears you are just giving him a hard time. There's no place for that in this forum either.

TOL --Life's short...go for it
 
usally I don't eat my work...There is always some lucky person around who gets to...I make on average about 500 to 800 dinners every 5 days...I also design 5 new specials each week...Most of the food I shoot I don't run in the resturant. But the food I run at work is equally apealling. I have about 800 specials that I have developed over the past 15 years. But as a chef in an everchanging culinary enviroment I am constantly researching new culinary trends.
Roger Busbridge said:
Robus
seattlechronic said:
http://www.pbase.com/image/914272

as far as recipes go I would be more than happy to email whoever a
copy, but first I have to make one up...I make this stuff up as I
go....hahaha..God I LOVE this stuff!
Mike Eckstein said:
Now all we need is the recipe!
Click to expand...
--
Seattle Chronic - D30
Click to expand...
--
Robus
Click to expand...
--Seattle Chronic - D30
 
Thanks for your reply

If I am ever on a visit to Seattle from the UK I wouldn,t mind eating at your hostalry, we could eat, drink and discuss the D30- what a thought

Robus
seattlechronic said:
Roger Busbridge said:
Robus
seattlechronic said:
http://www.pbase.com/image/914272

as far as recipes go I would be more than happy to email whoever a
copy, but first I have to make one up...I make this stuff up as I
go....hahaha..God I LOVE this stuff!
Mike Eckstein said:
Now all we need is the recipe!
Click to expand...
--
Seattle Chronic - D30
Click to expand...
--
Robus
Click to expand...
--
Seattle Chronic - D30
Click to expand...
--Robus
 
What a great compliment...!I would love to go head to head with the iron chefs....I just happen to have some foie gras in the fridge...How about Seared Ahi tuna with grilled foie gras, Tamarind Glaze and wild rice...This is very fusion....I will post the pics tonight!
Stew said:
We'll supply all the Fois Gras and Truffles you need dude!

Stew
seattlechronic said:
Walnut and Mustard Crusted LAmb Rack with Roasted Peppers Pobalno
Cous Cous and Burbon Demi

http://www.pbase.com/image/913114/large

This one was quite tasty

any comments

Eric
--
Seattle Chronic - D30
Click to expand...
Click to expand...
--Seattle Chronic - D30
 
You must log in or register to reply here.

Keyboard shortcuts

f
Forum
m
My threads
Mobile site
About
Editorial content
Cameras & Lenses
Community
All content, design, and layout are Copyright © 1998–2025 Digital Photography Review All Rights Reserved.
Reproduction in whole or part in any form or medium without specific written permission is prohibited.
When you use DPReview links to buy products, the site may earn a commission.
©GPS Media - Guides, Products, Services.
Back
Top