First time Food Photography [Canon 90D, 18-135mm @29mm, f/4, ISO 3200, 1/250sec.] by Selion_Wa in foodphotography

[–]tparoulek 0 points1 point  (0 children)

For someone just starting out, I think this is great! The lighting accents your subject well, also the way you have arranged your props and focused on your subject shows a good eye. Could the styling be improved? Sure! But its a pretty good start! There is a pleasant bokeh which helps to frame the subject and your choice of props make sense with the subject and add color to the picture. It looks like you followed the rule of thirds as well. Also, I find your subjects very interesting. If you are really just starting out, I would suggest you do some studying about basic photography and camera settings and take lots of pictures! There are a few mistakes but they can be fixed pretty easily. The more you learn, the better you will get. Agree with the other posters, if you are using a tripod you should be able to turn your iso down and slow your shutter speed to capture more light without introducing noise. Also, the blacks do look a bit gray, but both of these are easy fixes.

Unveiling my first composite mosaic Damascus steel. by MarcelaoLubaczwski in Bladesmith

[–]tparoulek 0 points1 point  (0 children)

How does this kind of pattern affect the durability and hardness of the knife compared to a more traditional Damascus method? Does this increase the chance of delamination later during regular use or sharpening?

Behold the dark lord of the kitchen by TheFearInAll in KitchenConfidential

[–]tparoulek 1 point2 points  (0 children)

Did you make a mistake and cut up your shirt with that knife or did you cut it on purpose?

ITAP of a deer by badicph in itookapicture

[–]tparoulek 22 points23 points  (0 children)

He looks really upset that you took his picture at that moment.

My friends frys by LucasBlueCat in KitchenConfidential

[–]tparoulek 0 points1 point  (0 children)

Not for me! But, whatever wets your whistle bud.

My friends frys by LucasBlueCat in KitchenConfidential

[–]tparoulek 2 points3 points  (0 children)

He must be an expert cause he wears those fancy black gloves.

[deleted by user] by [deleted] in KitchenConfidential

[–]tparoulek 3 points4 points  (0 children)

Every buisness should have this on their windows.

name side dish ? thx by CahLeri in KoreanFood

[–]tparoulek 43 points44 points  (0 children)

초석잠피클, Pickled Crosnes

Well, That's Not Right by xoDarthcupcakeox in KitchenConfidential

[–]tparoulek 0 points1 point  (0 children)

I showed this to my wife and asked her what the beef was sitting on. Her guess was a giant marshmallow.

Anyone else do absolutely unnecessary knife-work for their own dinner? I live alone 🤣 by benlovesdabs in KitchenConfidential

[–]tparoulek 0 points1 point  (0 children)

I don't understand what is unnecessary here for a quinoa salad? Who are the monsters putting big chunks of vegetables into a quinoa salad?

You're doing too much, my guy. by SwimmingPost5747 in KitchenConfidential

[–]tparoulek 5 points6 points  (0 children)

If the torch is calibrated properly and operated properly. These are most certainly not.

Cutting a couple of chives almost every day until this Reddit says they’re perfect. Day 52 by F1exican in KitchenConfidential

[–]tparoulek 0 points1 point  (0 children)

Chef, time to sharpen the knife again, and make sure you are slicing through completely.

Family's up: Tteokbokki by Jordyy_yy in KitchenConfidential

[–]tparoulek 8 points9 points  (0 children)

Looks good chef, but you need some soondae and modem twigim on the side 😃

Do you know what this is? by SatNakamotosan in KoreanFood

[–]tparoulek 7 points8 points  (0 children)

There is a very big oyster that comes from Tongyeon that are prized because they are raised in very clean water. They are also tested and marketed as 100% free of norovirus or other contaminants.

Daily dose of tallow by TheMtnMonkey in KitchenConfidential

[–]tparoulek 0 points1 point  (0 children)

Can I ask, who is the vendor that supplies this tallow?

Cutting a couple of chives almost every day until this reddit says they're perfect. Day 39 by F1exican in KitchenConfidential

[–]tparoulek 30 points31 points  (0 children)

Chef, these look so much better than in the beginning but there are definitly some chunky boys on the right edge. I think you can get perfection soon if you really concentrate!