modom (palindrome guy) wrote:
> I marinated some boneless chicken thighs in fish sauce, lime juice,
> grated galangal, and mint. Then I roasted them in the propane smoker
> with pecan twigs in the smoke box and more mint in the water pan. In
> the photo they look pink and under done, but the pink is from the
> smoke.
>
> URL: http://i19.tinypic.com/525557c.jpg
>
> Also on the plate are sweet piquillo peppers (I hope I got the name
> right); a garlic and lime and cumin flavored slaw; and marinated
> cucumber wedges with shallot slices. The peppers were cooked a little
> and stuffed with chevre. The chicken pieces are sitting on a bit of
> Sriracha mayonnaise with thinly sliced green onions.
>
> Spell check wanted to make Sriracha turn into serigraph.
> --
>
> modom
>
You need to get the gray out of your pics. It's a factor for everybody,
but you can get it out. I sympathize with nor wanting to drag your food
outside to shoot in sunlight-- I prefer eating food to making perfect
pix, too.

Look at some of the food photo blogs and you'll quickly pick up some
composition and shooting tips. There are a few pros offering free
advice, as well as some amateurs well on their ways to becoming
pro-level photographers.

--
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