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About Smokeydoke

  • Birthday April 26

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  • Location
    Las Vegas, NV
  1. The Food Photography Topic

    @chromedome good advice. Thanks. A few few things I’ve learned: 1. I’m solely using my Nikon D60, a DSLR, for taking photos. I love my iPhone, but if I’m to get serious, I have to use my DSLR for every shoot. Many more options and the photos are much better. 2. I got a tripod. Why did I wait so long? Again, this goes hand-in-hand with using the manual functions on the DSLR. And I can change settings on the same shot and see the differences and how I like some settings better for certain shots. And the overhead shots have improved 100%. 3. Styling matters. Styling matters a lot. It elevates the photo from good to great. Small details matter. Those crumbs show up when youve got a good photo. 4. And of course, always improving with lighting, I’m getting more creative with my reflectors. I’m switching the angle to cast different shadows, see how it affects the shot. Another reason I need a tripod. 5. I’m learning post processing, getting my feet wet with Lightroom. There’s an entire world out there, it’s amazing what simple Instagram filters will do to make an image pop. Thats is it for now. I’ll post more photos when I get home (in a week). I plan on doing another marathon photo session this weekend.
  2. The Food Photography Topic

    This is an amazing thread, I read it months ago and I didn’t understand what half the comments were saying. I went back today and reread it and the comments are gold. Real knowledgeable people here. Using the polarizing sunglasses is epic, thank you @dcarch
  3. The Food Photography Topic

    One of my goals is to process raw files in Lightroom.
  4. The Food Photography Topic

    I feel like I’m the only one posting? Does anyone care? Or should this thread just die? (Edit: I wrote this a few secs before @paulraphael replied. It’s a sign. Awesome, let’s keep it going!) Ive gotten serious about food photography the last few weeks and even though I’m a itty bitty baby in an ocean of knowledge, I’ve made huge gains just by changing some things. If anyone wants to join me, please post along. Today, I present the blueberry friand. Discuss.
  5. @Raamo It's getting there! They look like little caterpillars.
  6. Sandra Lee https://www.foodnetwork.com/recipes/sandra-lee/single-layer-birthday-cake-recipe-1950335 Her single layer birthday cake, which calls for two bottles of soda, that never make it to the recipe. To remain relevant to the topic, every food product used in above recipe "really suck" and that cake is an abomination to baking. I do love her though. She's great fodder for shittyfoodporn.
  7. It was fine. There's no hard and fast rule that I can't use Crema de Mezcal, which was what the store carried. It's still a Mezcal. But since you're being nit-picky, the Death & Co book calls for Del Maguey San Luis Del Rio, which is what 90% of what Crema is made of.
  8. @cdh This is the mezcal I bought a few months ago I thought it was excellent. I used it to make Death & Co's famous Oaxaca Old-Fashioned. https://cooking.nytimes.com/recipes/1012967-oaxaca-old-fashioned (I hope it isn't behind a pay wall, if it is, I'll find another link)
  9. Dinner 2018 (Part 1)

    Thanks @Raamo. Your cheese tray pic looks gorgeous. And I didn't know the Béarnaise was siphoned, now it makes sense. At first, I was like this
  10. Dinner 2018 (Part 1)

    @Raamo Interesting. I put Béarnaise sauce on cheap sirloin and I liked it, but even then, it was a bit much. Actually, I posted it to eGullet a few years back. I'll try to find it later (I'm at work). I used much less Béarnaise than you did. And I agree, American Wagyu isn't cheap! I've only had it at restaurants.
  11. Dinner 2018 (Part 1)

    @Raamo I'm just curious, it says Minnesota on your profile but do you originally come from another country? In all seriousness, I've never seen anyone eat a Wagyu steak like that. And Wagyu is hella expensive, so I know you're not trolling.
  12. @cdh I bought a bottle of mezcal earlier this year, I forgot the brand (I'm at work) and I enjoyed it, much more than tequila or scotch, which I do not have an appreciation for. But I do like bourbon. A lot.
  13. Dinner 2018 (Part 1)

    @kayb that sounds really good. I learn something new every day.
  14. Dinner 2018 (Part 1)

    Fried Bologna, Peanut Butter Sandwich on a Craisin Bagel Ok, I admit, this started out as a joke to post in the $5 meal thread, but the joke's on me because this was really delicious! And it was less than $5, I have $2 more for dessert! It started with an idea for Michael Mina's Peanut Butter hamburger, I thought I'd get quarter pound of beef and a can of peanut butter and one hamburger roll. Nope. Not even close, that was more like $6. So I went next door to the Dollar store and substituted everything. They didn't have peanut butter, so I got spicy whole peanuts, then blitzed them in my FP. This was delicious! Worth the price of admission, just for this. They didn't have hamburger patties (they usually do), so I picked up some bologna for $1! I got some oil for the PB, another $1, and an entire pound cake for dessert! Next, I stole a bagel from the lunchroom, they only had craisin ones left, so that's what I took. Add to the madness. There's the toasted bagel with pan-fried bologna. Amazing! And I'm not just saying that, you gotta try it, it's undescribable. It's very fatty from the mayo and bologna, very rich but crunchy from the homemade peanut butter, and the sweetness of the bread brings it all together. @ImportantElements I stand corrected, this was a cool challenge and I enjoyed myself. And I found a meal I can eat for $3. I may do this again next Monday. P.S. this is a Smokeydoke original creation, first posted here. What should I call it? I'm thinking The Giada.
  15. Dinner 2018 (Part 1)

    My stomach is making gurgling noises.