View Full Version : Food Pics
Have you begun quoting the line I left you?
The pictures are shot in real time for the web site that is being constructed, aside from the pork chop showing up three times, comments?
WD, what line?
Bill Harsey put me in touch with you and I said, "I like the Thai people, kinda have to respect a culture that can take 5000 years to figure all the things you can do with a peanut".
Other than the fact I am sitting at a computer instead of there and sampling the food... I like the energy of the pics. The use of people, stirring the pot, food cooking in pans, interspersed with finished plates, table settings, etc. It doesn't feel like static, posed food shots... you feel like you're there. Great job.
Other than the fact I am sitting at a computer instead of there and sampling the food... I like the energy of the pics. The use of people, stirring the pot, food cooking in pans, interspersed with finished plates, table settings, etc. It doesn't feel like static, posed food shots... you feel like you're there. Great job.
I've already ordered "Take Out", should be here by FedEx, Monday, early arrival.
WD, yes I've locked that down. The concept is to replace "atta boy" with "smart monkey"
Pen....lol, Holy Crap..... On the photo of the womans face, did you have the camera, like 6 inches from her face? hehehe I'm suprised she either wasn't cross eyed from the shot, or blind from your flash
Buck
P.S. And what in Gods name are those round white things that look like eggs?
WD, yes I've locked that down. The concept is to replace "atta boy" with "smart monkey"
Wait until you read what Armymom is going to say, she might surprise a lot of you.
Here the deal on delivery: If you can advance in developing any of my weak skills sets, and they are many, dinner's on me.
armymom1228
02-06-2010, 22:45
Bill Harsey put me in touch with you and I said, "I like the Thai people, kinda have to respect a culture that can take 5000 years to figure all the things you can do with a peanut".
Peanut darlin' are a New World food, that is unless them Thai's had those go fast boats 5000 yrs ago... Check out the Moche burial sites in CA.. peanut necklaces and peanut grave food.
peanuts (http://www.newworldencyclopedia.org/entry/Peanut)
The peanut was first cultivated in prehistoric times in South America (perhaps in Brazil, Bolivia, or Argentina), where wild ancestors are still found. Cultivation spread as far as Mesoamerica where the Spanish conquistadors found the tlalcacahuatl (Nahuatl for "earth cacao" or peanut, hence in Mexican Spanish, cacahuate) being offered for sale in the marketplace of Tenochtitlan (Mexico City), as they are still offered by street vendors there today
I cook and and I do historical research into the foods and recipes I cook, including redacting to moder ingredients.. YMMV smooches to all.
Here the deal on delivery: If you can advance in developing any of my weak skills sets, and they are many, dinner's on me.
I've recently begun using Olive Oil in making popcorn. I find it has a higher temp range, kernels pop more consistently.
What other oils would you recommend?
WD
Peanut darlin' are a New World food, that is unless them Thai's had those go fast boats 5000 yrs ago... Check out the Moche burial sites in CA.. peanut necklaces and peanut grave food.
peanuts (http://www.newworldencyclopedia.org/entry/Peanut)
I cook and and I do historical research into the foods and recipes I cook, including redacting to moder ingredients.. YMMV smooches to all.
I knew you would catch that!!! Damn.
I typically fail badly when I'm trying really hard to be a smart ass like Buck.
So when did the Thais start using peanuts for everything?
I typically fail badly when I'm trying really hard to be a smart ass like Buck.
....Meanwhile, Penn is waiting for feedback on his pics! .......I know I've got that rolled up newspaper around here somewhere for the Wet Dog......:munchin
armymom1228
02-06-2010, 22:59
P.S. And what in Gods name are those round white things that look like eggs?
One photo is unbaked rolls I think, the other is garlic cloves being sauteed? Am I right Penn. I can smell them now.
Photography is great.. Food being cooked, bread made, dining room, patrons.. great wesite shots.
If you can smell the garlic cooking, and the bread baking, your mouth watering..the photos have done thier job.
WD, OTOH< needs a math lesson from Dozer I fear. Might be 500, but NOT 5,000... even Jesus wasn't born back then...Nor were the Moche making peanut butter that far back. :D <---WD said he wanted to be spanked... hey, I was just complying, his wish my command and all that. :lifter
....Meanwhile, Penn is waiting for feedback on his pics! .......I know I've got that rolled up newspaper around here somewhere for the Wet Dog......:munchin
Rolled up news papers I can handle, it's Armymom that's got me worried.
Penn, the photos are great, good for website flash, perfect!
I would only add, as a marketing piece, a few smart looking sexy young couples or an older couple out having dinner. Sex sells. Smiles. Rolled up pasta on a fork, bread breaking crumbs every where sorta thing.
People want to see themselves in the restaurant like the happy people on the website.
But you're taking this from a guy who's been known to cry during 'Lite Beer Commercials'.
Ambush Master
02-06-2010, 23:08
P.S. And what in Gods name are those round white things that look like eggs?
If you are referring to Post#3 fourth from the left, I'd say that it's a dumpling!
Take care.
Martin
If you are referring to Post#3 fourth from the left, I'd say that it's a dumpling!
Take care.
Martin
I don't know AM, kinda looks like stuffed pasta shells.
God, I'm hungry.
O - 5, no, no. What I know to be true is this axiom: You may possess all the food knowledge in the world, have trivia secrets that would make the compulsive jeopardy freak blush, but that does not translate into flipping a perfect burger.
New world food trivia is cute, but it won't get you laid. What will, is cooking with your senses and taste testing everything associated with the dinner...licking a spoon properly can transcends the anally repressive Emily Post date into an experimental mdma/Viagra affectionato. It done with the flick of the wrist.
Rolled up pasta on a fork, bread breaking crumbs every where sorta thing.
People want to see themselves in the restaurant like the happy people on the website.
WD- Good call - that's what's missing - showing the food being consumed. A pic of the server's hand pouring wine or delivering a drink. A waiting line of folks to get in the door.
O - 5, no, no. What I know to be true is this axiom: You may possess all the food knowledge in the world, have trivia secrets that would make the compulsive jeopardy freak blush, but that does not translate into flipping a perfect burger.
New world food trivia is cute, but it won't get you laid. What will, is cooking with your senses and taste testing everything associated with the dinner...licking a spoon properly can transcends the anally repressive Emily Post date into an experimental mdma/Viagra affectionate. It done with the flick of the wrist.
When did you first experience French food, Vietnam?
Your last post was almost to poetic for a guy who walked in country.
armymom1228
02-06-2010, 23:16
I knew you would catch that!!! Damn.
I typically fail badly when I'm trying really hard to be a smart ass like Buck.
So when did the Thais start using peanuts for everything?
It was after 1500, peanuts did migrate to Africa.. probably carried by Dutch or French traders to SE Asia or possibly overland via the Silk Road.. conjecture without me doing research.
OTOH it could be as recently as the 19th century. I have no idea what thier food there is.. I do know that Chinese food IN China is vastly diferent than Chinese Food that we eat here. Same with Japan. Therefore... I don't care much for Thai I must admit.
It was after 1500, peanuts did migrate to Africa.. probably carried by Dutch or French traders to SE Asia or possibly overland via the Silk Road.. conjecture without me doing research.
OTOH it could be as recently as the 19th century. I have no idea what thier food there is.. I do know that Chinese food IN China is vastly diferent than Chinese Food that we eat here. Same with Japan. Therefore... I don't care much for Thai I must admit.
I could re-phrase my line to read 500 years instead of 5000 and it would still work, right?
If you don't like Thai food then you haven't really had it. You may have to travel to find really good Curry or Coconut- Lemon Grass soup. Typically their crisp veg wraps are heavenly.
I find typical Chinese food wanting and too greasy.
armymom1228
02-06-2010, 23:24
O - 5, no, no. What I know to be true is this axiom: You may possess all the food knowledge in the world, have trivia secrets that would make the compulsive jeopardy freak blush, but that does not translate into flipping a perfect burger.
New world food trivia is cute, but it won't get you laid. What will, is cooking with your senses and taste testing everything associated with the dinner...licking a spoon properly can transcends the anally repressive Emily Post date into an experimental mdma/Viagra affectionato. It done with the flick of the wrist.
Uh huh.... or how to make a perfect omelet. You are oh so correct in that comment. I would much much rather cook for my family, friends and the men in my life that go out to supper. Some of the best evenings of my life were surrouned cooking for my guy and he me.
Post 3, 4th from the left is a quenelle of Vanilla Ice Cream. It is served with apple sauteed to order and then placed in a Pate Sucree shell, or a sugar pastry shell.
Everyone here has eaten everything that has been photographed; the only difference is the techinque involved to produce the dish. An apple is an apple, but what makes it wonderful is the seasonality, the sensualness of cooking it in butter, with shaved cinnamon, vanilla, and black pepper.
Eating a sauteed wedge, or slice of apple like this, is to experience the softness and spice flavor of a perfumed earlobe...its like eating...and with the ice cream...forgetaboutit....
New world food trivia is cute, but it won't get you laid. Who needs help getting laid?
The pics look good...are they going to be associated with a menu?
Post 3, 4th from the left is a quenelle of Vanilla Ice Cream. It is served with apple sauteed to order and then placed in a Pate Sucree shell, or a sugar pastry shell.
Everyone here has eaten everything that has been photographed; the only difference is the techinque involved to produce the dish. An apple is an apple, but what makes it wonderful is the seasonality, the sensualness of cooking it in butter, with shaved cinnamon, vanilla, and black pepper.
Eating a sauteed wedge, or slice of apple like this, is to experience the softness and spice flavor of a perfumed earlobe...its like eating...and with the ice cream...forgetaboutit....
Will you stop with the internet sex, and just tell us where the restaurant is!
Who needs help getting laid?
The pics look good...are they going to be associated with a menu?
For the website, and Orion hit the high note with waiters, wine, and consumer consumption.
Will you stop with the internet sex, and just tell us where the restaurant is!
LOLOL. What I was thinking......!
Some of the best evenings of my life were surrouned cooking for my guy and he me.This is Steve's advice for the lovelorn...learn your significant other's favorite dishes, learn to cook them well and enjoy the rewards...that, and a good bottle of wine helps...pork roast and garlic mashed potatoes, bison strip steak and garlic roasted potatoes and a Black Forest Ham and Swiss on Russian Rye sandwich have been working quite well for me in that department...Bacardi and Coke and Cherry Garcia help a good deal, too...
The Shit is funny though, people attach so much sensual-ness to food, is just food for christ sake...and what is the real deal,,when you are hungry everything taste good.
As for the service idea, great, thanks, I will incorporate the idea of service into the website, just need the right people and energy.
The music for the site is going to be done by these guys "Sonodea" They have a demo track you can download...it's very cool...its what we play now, its a 1/4ly service. They upload an ipod with 1500 songs that you approve. Its sets the tone for the evening and you never hear the same song twice
armymom1228
02-06-2010, 23:56
The Shit is funny though, people attach so much sensual-ness to food, is just food for christ sake...and what is the real deal,,when you are hungry everything taste good.
As for the service idea, great, thanks, I will incorporate the idea of service into the website, just need the right people and energy.
The music for the site is going to be done by these guys "Sonodea" They have a demo track you can download...it's very cool...its what we play now, its a 1/4ly service. They upload an ipod with 1500 songs that you approve. Its sets the tone for the evening and you never hear the same song twice
So is there a test website for us to view yet?
Penn--
There you go again!:D
The music for the site is going to be done by these guys "Sonodea" They have a demo track you can download...it's very cool...its what we play now, its a 1/4ly service. They upload an ipod with 1500 songs that you approve. Its sets the tone for the evening and you never hear the same song twice
Just checked it out. www.sonodea.com
"Sonodea is a creative consulting firm that helps companies harness the power of music as a way to build their brands. In a world where consumer purchase decisions are increasingly driven by consumers’ hearts, our expertise lies in designing and implementing custom music strategies that emotionally anchor a brand to its clients. A Sonodea custom designed music experience invites customers to truly feel a brand. "
I hadn't thought of it this way before, but it is true. To this day, I remember certain meals in certain places AND the music that was playing. Makes perfect sense - you can concentrate on the food and let this company create your brand with music.
Team Sergeant
02-07-2010, 11:28
Great photos Chef Penn!
I'm guessing here but your scallop dish, Scallops sautéed/seared in butter and green onions (chives) served on a bed of sautéed onions, potatoes and a balsamic reduction??? I cannot place the wafer, a deep-fired plantain? I'm betting that adds great texture to the dish!
Did anyone notice those strawberries were in the oven for the picture? My guess is to add a glaze to them?
The pictures are shot in real time for the web site that is being constructed, aside from the pork chop showing up three times, comments?
Penn
The Mrs & I will sign-up for the early-bird sitting!! What Time??
:D:D
Very nice, Chef Penn! Love the colors and composition, and the motion blur pictures that give a sense of the hustle and bustle.
The food looks delicious, my favorite are the shots of the scallops dish.
TS, the Scallop dish bottom up deconstructed:
Potato Galette –extremely thin slice fan in star shape and sautéed like a big potato chip
Cauliflower Puree, cored, placed in a plastic wrapped bowl with 1oz. water- nuked on 3 min cycles until fini, pureed in blender with 1 tbls butter
Slow Roasted onions
U/8 Scallops - Seared Medium Rare
Chives
Strawberries: In the winter we slow roast the strawberries with very finely Peppermilled grounded black pepper.
Wash first, core, toss with a bit of 10X sugar, hit with pepper, roast at 300 until prefectly cooked while still holding their shape.
Team Sergeant
02-08-2010, 13:08
TS, the Scallop dish bottom up deconstructed:
Potato Galette –extremely thin slice fan in star shape and sautéed like a big potato chip
Cauliflower Puree, cored, placed in a bowl with 1oz. water- nuked on 3 min cycles until fini, pureed in blender with 1 tbls butter
Slow Roasted onions
U/8 Scallops - Seared Medium Rare
Chives
Strawberries: In the winter we slow roast the strawberries with very finely Peppermilled grounded black pepper.
Wash first, core, toss with a bit of 10X sugar, hit with pepper, roast at 300 until prefectly cooked while still holding their shape.
That's what I get for thinking...;) Looks great!!!
Its difficult to tell by a picture anything about the dish or product.
Hell, I just had lunch at Elements in Princeton, and I know the Chef, there were several plates that I had trouble with, and they were in front of me. It wasn't until I tasted them that I understood what he was using and how the twist was related to the dish.