Author Topic: NWR's WorldWide Test Kitchen  (Read 169336 times)

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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #275 on: August 11, 2011, 08:33:39 PM »
You guys are going to be sick of my pictures by the time I get proficient. I threw down some red wrapping paper, used a couple of comic book boards as refelctors and put my desk lamp on the table. I started with a banana, I will take a picture of my pizza later tonight.

Here it is without any adjustments


Here it is with white balance, color enhance, brightness/contrast adjustment and color adjustment


Am I making any progress? There is no green in my kitchen/dining area and my lights are incandescent, but everything has a sickly green hue and it seems very dingy even with a ton of light.

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #276 on: August 11, 2011, 08:50:40 PM »
hmm what type of camera do you have? Also, the camera flashes can be adding a blue tint.

funny thing happened and i turned the place reflective

« Last Edit: August 11, 2011, 09:01:30 PM by ThePerm »
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #277 on: August 11, 2011, 09:07:07 PM »
how? do you use photoshop?

Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #278 on: August 11, 2011, 09:34:40 PM »
Okay! I think this may be a little better. I got even more light, then toned down the green and blue in post. Upped the brightness a little and ran the unsharp mask. Still not food porn, but it's getting better.



Edit: By the way, it's home made pizza dough, fresh mozz, deli pepperoni and little bit of parsley flake for color.
« Last Edit: August 11, 2011, 09:36:42 PM by ShyGuy »

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #279 on: August 11, 2011, 09:36:47 PM »
now that looks delicious, good angle too.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #280 on: August 14, 2011, 01:33:34 AM »
Armed with this new photo knowledge, I made a new sandwich, the Seven
Meat Sub



    bottom of the french bread
    green leaf lettuce
    A combo of Tuscan Herb Olive Oil and Special Balsam Vinegar from the Oil & Vinegar Store.
    Large deli  pepperoni sliced from Huckleberries
    Fresh mozzarella
    salami from Egger's Meats
    baloney from Egger's Meats
    Sliced Red Onion
    Some awesome pastrami also from Egger's Meats
    Yellow Mustard
    More Green Leaf Lettuce
    Real ham from Egger's Meats
    Cheddar Cheese
    Roast Beef
    Turkey (real turkey breast not processed turkey loaf!)
    Alfalfa sprouts
    smoked garlic mayonaisse
    top of the french bread, then some more oil and vinegar sprinkled on the whole thing

Offline TJ Spyke

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Re: NWR's WorldWide Test Kitchen
« Reply #281 on: August 14, 2011, 01:41:49 AM »
I don't like bologna, but that does look good.
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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #282 on: August 14, 2011, 01:47:24 AM »
That looks fantastic, but can I give you some advice? I don't know what camera you are using, but if you can change the settings to a low or shallow depth of field it'll make your food pop out from the background and make it even more tantalizing.

I would also diffuse the light in order to alleviate those sharp shadows. There's a reason why pictures look better and more vibrant when it's cloudy outside.

A cheap way to diffuse a light is just to use a white sheet and use it to cover up a bright light. Or multiple light sources.
« Last Edit: August 14, 2011, 01:54:42 AM by The Unagi »
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #283 on: August 14, 2011, 05:13:00 AM »
That's what I did with most of my pics.

I usually had upto 3 light sources (already in the kitchen*) and sometimes a flash.
I would eliminate alot of the shadows.

I think what mostly held my photos back was the fact that I was using standard digital camera or my(or my girl's) cell phone.


*Kitchen had a florescent light above the sink
above the Stove had a bulb, and there was the overhead above the table.
If I placed the food just right, 2 of the 3 sources would always hit the food.

Offline Morari

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Re: NWR's WorldWide Test Kitchen
« Reply #284 on: August 14, 2011, 11:42:06 AM »
There sure is a lot of food porn throughout this thread... Too bad there's so much meat. :(
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Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #285 on: August 14, 2011, 07:55:34 PM »
i noticed the edges of your pictures are always kinda bluish? So its either its the camera, the settings, or the lens.
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Offline Ceric

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Re: NWR's WorldWide Test Kitchen
« Reply #286 on: August 14, 2011, 09:43:30 PM »
I attempted to make Tomato Soup from scratch tonight because, they did it on Masterchef and well I failed.  I ended up with something more akin to a thin cheese pasta sauce.  The takeout was mostly I found out that the goo part of cheese when strained out and tried leaves its cheese taste all in the soup.
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #287 on: August 14, 2011, 11:50:39 PM »
I think it's my camera lens. It makes every thing bluish green.

Offline ThePerm

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Re: NWR's WorldWide Test Kitchen
« Reply #288 on: August 15, 2011, 04:11:33 AM »
is there a warm setting on your camera, or is it set to cool?
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Offline Dasmos

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Re: NWR's WorldWide Test Kitchen
« Reply #289 on: August 22, 2011, 11:51:54 AM »
I made an atlantic salmon dish tonight, with spring onions and a dill and caper dressing. I was going to take pictures, but I was in a rush and it was an ugly looking meal. It tasted great, but looked like a trainwreck. I'll neaten it up for next time.
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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #290 on: August 22, 2011, 05:08:33 PM »
Simmered Spicy Peanuts

This recipe makes a great snack for TV and Movie watching. They taste great, are addictive, and incredibly easy to make.

What you need:

-2 bags of unsalted, unroasted, whole peanuts.
-6 cloves of garlic, peeled.
-2 handfuls of dried whole cayenne peppers. (Crushed peppers work fine too but will coat the peanuts; still, put in a bunch)
-1/4 of sea salt

Take the peanuts, garlic, peppers, salt and toss them into the simmer. Fill with enough water to make it all float. Seal the lid and cook on low for at least 12 hours. Try it after and see what it needs. If it needs anything or not (usually needs a bit more salt), put a couple cups more water and let simmer for another 3 hours.

Now enjoy them with your favorite TV show, making sure to suck out the juices of each shell. That's the best part.
« Last Edit: August 22, 2011, 05:14:20 PM by The Unagi »
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Offline ShyGuy

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Re: NWR's WorldWide Test Kitchen
« Reply #291 on: September 05, 2011, 12:17:58 AM »
I made a grilled pizza tonight. I used my homemade dough and coated it with olive oil. I flipped it oil side down over the charcoal grill and let it grill for about 3 minutes, rotating it a bit. I then flipped it over and add the toppings, then closed the lid for a few more minutes.

Toppings:

Extra Virgin Olive Oil
2 chopped garlic bulbs
a sprig of rosemary chopped
goat cheese
fresh mozzarella sliced
1 sliced grilled chicken breast, cooked with rosemary and olive oil

It's impossible to get your home oven as hot as a pizzeria pizza oven, so with a grill the crust turns out very nice in the higher temperatures.


Offline King of Twitch

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Re: NWR's WorldWide Test Kitchen
« Reply #292 on: September 10, 2011, 11:20:54 PM »
I made Campbell's Cream of Potato soup for dinner tonight.

1. Use a can opener to open the can. It looks like a thing by the microwave with a sharp part on it.

2. Pour it into a cooking pot, then fill the can almost all the way up with milk and pour that in too.

3. Boil for awhile or until you get hungry. I dunno. 

I guess that's pretty much it. Sorry.
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Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #293 on: September 11, 2011, 03:38:00 PM »
Were tomato slices your side dish?
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Offline King of Twitch

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Re: NWR's WorldWide Test Kitchen
« Reply #294 on: September 12, 2011, 01:41:37 PM »
No but I should've. I had just bought some too. Next time I'll fish this thread for suggestions.
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #295 on: October 06, 2011, 06:27:06 PM »
I need a good sauce to go with this.



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Offline noname2200

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Re: NWR's WorldWide Test Kitchen
« Reply #296 on: October 11, 2011, 03:27:44 PM »
If you haven't gotten a sauce by now, consider trying a mustard-ranch hybrid. I had some with my spaghetti last night and it worked out pretty well, and mustard sauce works great with turkey.

Offline Stogi

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Re: NWR's WorldWide Test Kitchen
« Reply #297 on: October 11, 2011, 03:38:41 PM »
Home Made Tomato Afredo sauce

Garlic
Red Onion
Mushrooms
Roma Tomatoes
Parsley
Parmesan
Butter
Heavy Cream (Whole Milk works)

Chop up three cloves of Garlic, 1 half of a Red Onion, a few mushrooms, and a Roma Tomato and suatee them in a half a stick of butter. Add a cup of Cream/Milk and a cup of grated Parmesan cheese when tender. If you have any other bitter/sour cheeses like Asiago or strong Cheddar, then throw that in as well. Add in a nice handful of fresh chopped Italian Parsley. Salt and pepper to taste.

Squeeze a fresh Lemon on the plate before serving.
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Offline BlackNMild2k1

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Re: NWR's WorldWide Test Kitchen
« Reply #298 on: October 11, 2011, 07:15:08 PM »
If you haven't gotten a sauce by now, consider trying a mustard-ranch hybrid. I had some with my spaghetti last night and it worked out pretty well, and mustard sauce works great with turkey.

I'll probably use the regular (ingredients unknown) hotdogs, but thanks for the suggestion.
I was gonna fix a few in a little bit just so I know what it taste like and then can try for different sauces that might go with it.

Offline Ceric

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Re: NWR's WorldWide Test Kitchen
« Reply #299 on: October 12, 2011, 11:17:10 AM »
An Alfredo Sauce with some Curry and Mustard might be good.
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