Food Porn

[sir pball]

I'm working on a photoessay of life in the kitchen...I have some shots that are rejects purely because they don't fit the narrative, not for any other good reason. So, gourmands of the world unite (and enjoy)..

[Solly Mack]

1. Tasty!

I love the last one especially!

[Callalily]

2. YUM! My favorite

types of photos - food! I am constantly taking photos of the food I cook!

[ManiacJoe]

3. Nicely done!

Dammit, now I am hungry....

[Earth_First]

4. Stayed with a friend in a friend's 'cabin' in the Berkshires one summer for a weekend...

His mother was/is a food stylist/photog.

Made a very handsome living at it judging by the digs.

Several framed covershots in the kitchen space...

Just a thought.

Great photographs, is this something your are persuing as a career or part of an assignment related to the arts?

[Laura PourMeADrink]

6. She's not responsible for making Red Lobster food look so good on the menu is she ?

[sir pball]

8. Amateur photographer, professional cook.

A couple of girls I went to culinary school with are food stylists/photographers now and I've toyed with the idea of taking the "professional development" class on food photography but doing it full-time isn't really for me. That gets too staged, you have to take the dish and essentially rebuild it with tweezers and food coloring brushes and whatnot into an artificially perfect state. If I'm going to go through that much effort for plating it's going to be at a 3-Michelin-star place, not just for pretty pictures.

[Laura PourMeADrink]

5. did you cook as well? Those are

scotch eggs, right? How'd they make that?

Great "reject" shots ! :&gt

[sir pball]

7. I have cooked everything seen, but wasn't doing the ones I shot

I knew everything in and about that kitchen by the time I left; I could run any station and make any dish.

Scotch eggs indeed...well, "huevos escoses:; we had taken some pork trim and turned it into homemade chorizo, so we decided to do something a little more interesting with it than just grill it. We soft-boiled the eggs, then very carefully wrapped them in the sausage, let them chill thoroughly, breaded them and let them set overnight. There's no trick to it, it's just very fiddly handling a soft boiled egg with no shell.