Articles submitted to Food

A fellow traveler uses his chop sticks to serve himself the steamed Chinese stuffed dumplings in Shanghai, China.

Yinjang beer awaits selection by the diners of our party as beverage of choice for lunch near the Great Wall of China outside Beijing.
Chinese beers tend to be very light tasting.
Caution, Chinese white wine is compatible with kerosene and distilled from sorghum grains. In general, white grape wines are difficult to find outside of major hotels.

Broiled, deboned trout and fried rice as part of a Chinese restaurant lunch near the Great Wall outside Beijing, China. On another photography page, a fellow shooter paid me the greatest complement stating, "Now, I am hungry!" I think that is the idea with food and other product shots.

This fish was fried Sichuan style to accompany the evenings main course of Peking Duck, at Da Dong Restaurant in Beijing, China.

This treasure chest of local sweet treats greeted us in our room at Four Seasons Hotel, Beijing, China.

A visually appealing display of table side carved, wood smoked, slow roasted Peking duck meat. This was our first taste of the world famous food, which had been selected by our hostess, Lori Zhang, VP for Marketing at Four Seasons Hotel, Beijing, China, to cap off a selection of local delicacies, which included sun dried cherry tomato appetizer and sweet and sour pork, using strawberries in place of pineapple.

Chocolate lover's dream dessert. 3 separate, unique, bite-sized chocolate specialties seduce the taste buds on board Coral Princess.

Another shot of the Princess Cruise Line's Classic "Love Boat" heart shape dessert of chocolate cake with chocolate frosting, raspberry sauce, whipped cream and a mint leaf.

Center piece flower added for improved contrast and color to dessert plate of pistachio topped baklava with saffron and vanilla sauce, which was served in Bordeaux Dining Room of Coral Princess.

Fish filet entree served on board Coral Princess during Panama Canal cruise.

Scallops in wine sauce surround long grain white rice and bean sprouts served as appetizer in Bordeaux Dining Room.

Pork kabob appetizer served in Bordeaux Dining Room aboard Coral Princess.

Cajun spiced butter and corn bread course served in Coral Princess' Explorers Lounge restaurant as part of Steakhouse night.

The moment just before I scoffed it...

Waiter parades the traditional, last evening, cruise dessert, a Baked Alaska, through the Bordeaux Dining Room of Coral Princess during Panama Canal cruise.

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Going for a stark, stylised image

Using the leftover turkey carcass, I decided to make a soup for family.

Prefer this bokeh with focus on chocolate heart and raspberry sauce, a classic and always available, in the dining rooms of all Princess Cruise ships. Have another with focus on mint leaf but consider this diminishes the primary object of the dessert, the heart.

Working on textures and backgrounds for some montages,

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Just some sweet treat window shopping :)

Contrary to all logic, French toast is not simply "toast" in French ... They actually call it French toast as well! No, they do not call it "freedom" toast ... Now go away or I shall taunt you a second time!

Nothing like the scent of a freshly sliced lemon...
Nikon D7100 Lensbaby Sweet35 f/4

What happens when you get inspired while eating your breakfast? You grab the camera!
Nikon D7100 f/4, 1/80, ISO 1000

My morning cup of starter fluid...cup of joe, Java, essence of the bean. Whatever you want to call it.

good morning sunshine :D
Lensbaby V56... breakfast bagel and coffee.

A pretty little breakfast...

This burger actually put me into a food coma. That's always a success.

Why not start the morning with a super sugar rush?
Nikon D7100 Lensbaby CP Sweet 35 f/4 1/100 ISO 640

Home-grown tomato...unripe on the vine.
Nikon D7100 Lensbaby Sweet35 f/4 1/80 ISO 100

Ran out of spaghetti so made penne with meatballs instead tonight!

Shot from the Henry Ford Museum, Dearborn Michigan.

Tonight I made some brownies topped with chocolate flakes, melted caramel, and powdered sugar!

No EXIF available.

Lensbaby V56
i love cupcakes...while i love a good cupcake, i don't like too much frills nor toppings...an occasional berry will be nice ;) i love simple.
hmmm... i have yet to figure out how to display EXIF data with Affinity Photo...so...here goes
LBV56 on Canon 6D on Mac with Affinity Photo, ISO 200, 1/100 SS, Spot Metering, Manual Exposure

There's always time for freshly brewed tea and a homemade spiced biscuit or two, or seven...

Homemade burger, homegrown lettuce, homegrown & homemade chilli tomatoe salsa
I bought the bun
:-/

By my own fair hands
;-)

Everyone needs a good breakfast...blueberries and tea, blueberries and tea...

LBV56
our selection for tonight... sundried tomatoes and basil pesto turkey on broiled portabella mushroom on a bed of garlic couscous.
bon appetit :)

Spot the non food preparation item. This was taken in the kitchen at my accommodation in Erbil, Kurdistan, Iraq. I was making a liver and bacon stew, with lambs kidneys.

Tonight I made a Bacon Carbonara with Leeks!

For the love of toast.

Delicious fantastical mexifooodsstuffs!

hmmm... one of these things is not like the others

Caprese Salad with a little bit of oil, salt, and pepper.

Scrambled Eggs topped with Leeks and Cheddar with a side of baked bread. Espresso ready at hand.

In the world of food photography you probably already know that presentation is key and something as simple as bread, salami, and paprika, can turn out looking like this! (Normally this would've been a sandwich!) Taken in Budapest, Hungary the place of great salami and sweet paprika!

Greco Pasta enjoyed on the beach of Stalis, Crete. I hope this makes you hungry! ;)

Pasty chef, Anton, continues his lesson on chocolate melting cake by showing how to combine the chocolate with melted butter. Mmmmmmm.

my good friend and i love Nutella...so she challenged me to make a picture with Nutella...taken earlier this year :D

Prepared by the excellent staff of the Carnival Glory Chef's Table, chorizo-crusted Chilean sea bass with lobster foam. The cubes are fried popcorn pudding, with a lemon macaroon in the background.

Necessary for omelets, but even better when used for Cake. Anton, head pastry chef on the Carnival Glory, demonstrates how to make their signature dessert, the Chocolate Melting Cake.

They cook it twice, but you can unfortunately only eat it once ... This pork is slow roasted in Indian spices and then deep fried. Absolutely delicious. Our host, Chef Plato, tops each one with a kind of curry-based sauce. It's sitting on a polenta cracker.

A mouthwatering mango sphere made with mango, rosemary biscuit and unicorn magic*. The chef's love to freak everyone out and tell them it's an egg yolk at first. One tip, DO NOT BITE the mango sphere. The juices inside are held together by a thin layer of unicorn magic, so it bursts in your mouth as soon as you break the seal. If you pop the whole thing in your mouth and break it, you get a refreshing burst of mango. If you bite it, you get a messy shirt.

*Chef mumbo jumbo replaced with words I understand.

Esplanade Farmer's Market in Denver.