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    Akron, OH

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  1. I shoot RAW and post-process. That's because I want complete control of the conversion from initial to final image. RAW images give me the most latitude when it comes to making changes without losing resolution. But that conversion process was something that I had to work up to over the course of many years and I'm still learning new ways to make improvements to my process. I'm certainly not advocating this for anyone else (especially the casual photographer), but just like cooking, the better the quality of your ingredients and the tools you use to transform them, the better the f
  2. I am a firm believer of shooting in RAW. However, be aware that in order to process RAW images, you need software capable of reading RAW images (such as Adobe Lightroom) AND when you bring it in to Lightroom, it won't have any of the style that your camera applied to the image that appeared on the view on the back. You'll have to make those adjustments yourself. Not a bad thing, just something to be aware of.
  3. @Smokeydoke Thank you! I'll admit, while I do cook for myself, I don't tend to take pictures of my home meals. A large majority of the images are either professional images I shot for clients or meals I've had at restaurants. I'm also a big proponent of artificial light, as it removes a lot of the problems associated with natural light (and colored light inside of restaurants). And honestly, much of what I originally said about shooting in natural light still applies regardless of whether you're using natural or artificial light. You're right in that for good photographs, lighting
  4. That's the lovely thing about free advice; you can choose to use it or ignore it. I would agree that changing how you photograph your dishes can feel intimidating at first, especially if you're trying to incorporate a whole bunch of new things to worry about. I would argue, however, that like most things in life, if you start by changing one small thing, like say, adding the "V" card to bounce light into the shadows, and doing that until it feels normal, and then adding something else small to your process, over time you'll find that it isn't that much extra work. As f
  5. So, if you're going to use natural window light to illuminate your subject, you're going to want to do a few very inexpensive things. 1) Get yourself some tracing paper to place between the window and the subject. This will act as a large diffusor, making the light and shadows softer and more pleasing. 2) Get yourself a large piece of white foam core. Cut the large sheet of foam core into two pieces using an Exacto knife (or razor blade or some such) and tape the two halves together with clear tape so that you can set it on the table in a "V" formation. You place this "V" card
  6. tino27

    Steven Shaw

    When I read the words in the message this morning, I had to re-read them time and time again. I just couldn't believe it was true. Ever since I met Steven for the first time, he has always shown me kindness and generosity that went way beyond what could be expected from someone who was in charge of an Internet board with thousands of members. I will always remember and treasure the words he had for me at the conclusion of the first Heartland Gathering I attended back in 2006. Thank you, Steven. My heart goes out to his family and friends (both immediate and here on eGullet).
  7. Great picture! Keep it up, you're on the right track. I've read this entire thread with great interest. I, too, was a cellphone food picture taker for many, many years. It was because of several notoriously dark restaurants that I decided to "upgrade" to a Canon G12 point and shoot camera (which was an expensive upgrade at the time because it was brand new to the market) figuring that a more expensive camera would certainly produce better pictures. When I returned to said dark restaurant for round #2, I was disappointed to find out that all cameras, from your cellphone to a very expensive DSLR
  8. I completely agree that taking someone's picture or a video of them without their permission is rude and obnoxious. Using a flash is rude and obnoxious (and not particularly effective). Insisting on taking pictures of everyone else's dish at your table is obnoxious. However, I fail to understand how sitting silently and alone at a table by myself (or with others who don't have an issue with it) with my camera and possibly my compact tabletop tripod taking ambient light pictures of only my own food can cause grief to others at surrounding tables. I think the biggest reaction I've elicited so fa
  9. Oddly, no one has posted any photos (or maybe I just missed them) of the pre-Greenhouse Tavern cocktail hour we enjoyed at the Velvet Tango Room on Friday night. Paulius and his staff took great care of us and opened up the back room of the VTR where I got to see everyone from out of town for the first time. I've put this final set of photographs into a fourth set on Flickr, so feel free to take a look. Here is one of those photos, Prasatrin and Torakris, engaged in some serious discussion:
  10. As others have rightly pointed out, brunch this morning at AMP 150 was pretty darn tasty. I've put up my brunch pictures in another set on Flickr if you want to check them out. All the dishes were good, but the "dessert" simply blew me away, a local goat cheese and jalapeno-infused bavarian with peaches, shortbread cookie, and peach caramel "tuille":
  11. Okay, just finished editing the pictures for today's (well, given that it's after midnight, technically YESTERDAY'S) day-long prep and heartland dinner. There was a ton of food prepared for early afternoon noshing all the way through a multi-course plated dinner and several rounds of desserts. In order to get the pictures up sooner rather than later, I've posted the photos to a set on my Flickr account without formal titles or descriptions yet. I'll get to that tomorrow (okay, okay, later today). I think things are pretty self-explanatory for the most part. I'll make sure to have course descri
  12. Well, I've managed to track down some fabulous Brioche and ciabatta. I'm going to hit another bakery and see if I can't get some additional varieties, too.
  13. Thanks for the kind words, Steven ... but by the time I get out to the store for new yeast and return, it'll be close to 10 am. Unfortunately, we need bread both for the afternoon and the evening and I just don't think I'll have time to do it from scratch. I am going to stop by the same bakery that supplied the bread to the Greenhouse Tavern last night and pick up my loaves. I know it won't be the same, but that's the best solution I can think of at the moment.
  14. Uh, oh ... first partial disaster for the dinner tonight ... when I got home from dinner last night, I made three sets of starters (poolish) for my breads this morning. When I got up to start making batches of bread dough, I discovered that the yeast I bought was dead as a doornail. I tried a couple of things to try and revive it, but alas, no luck. Looks like I'll be stopping at a commercial bakery this year to pick up our breads.
  15. Just finished processing the photos from tonight's soiree at the Greenhouse Tavern ... besides a delicious dinner, it was great to finally meet up with everyone since I was unable to attend last night's restaurant crawl or today's lunch at the Dim and Den Sum truck. I've put tonight's dinner photos up on my Flickr account in a set. Feel free to peruse at your leisure. Here's one to whet your appetite: Pommes Frites (fried in duck fat, no less), rosemary, raw Thaxton Farm garlic, aioli De-frickin'-licious.
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