Lighting is the most important element of photography. After all, photography means writing with light. Yes you can buy a super expensive professional camera and lots of expensive lenses, but if you do not know how to control the light, then these are useless. Hopefully these three tips will help you understand how to control the light and make great pictures.
If you are a regular reader of this blog you know I take a lot of photographs of my cooking, and I know that these could be better. Taking on board these tips I sure hope so.
Well written and amusing article on Kitchen Myths.
We’ve all heard of urban legends, those plausible sounding but false stories that circulate so widely on email and news groups, such as the old lady who microwaved her cat or the Nieman-Marcus $250 cookie recipe. There are several web sites devoted to researching and exposing these fake stories. The same sort of thing happens in the world of food and cooking, although on a much smaller scale.
According to Hugh Fearnley-Whittingstall writing in today’s Guardian, he loves Magic Dust.
However before you get all worried and start writing the Daily Mail, Hugh is writing about cinnamon.
Something has to be done about February. This measly month creeps round every year without any sign of remorse for the misery it causes. The only known cure is an exotic holiday in a far-off, sun-kissed land…
But since we’re not allowed those any more, let’s try the next best thing: an exotic holiday in your own kitchen. In search of paradise, or at least a little domestic warmth, I’ll be spending the rest of the month cosying up to a few of our favourite spices. This week, it’s cinnamon.
Hugh Fearnley-Whittingstall calls them “little beauties”, what is he talking about?
If ever there were a humble grain, it would be the oat. Derided by the ancient Greeks as a diseased type of wheat, it was dismissed in many cultures as food for the poor, or for animals, and to this day is often undervalued. It still retains an association with dusty health food shops and sloppy institutional breakfasts. Porridge will never be glamorous. Oatcakes are unlikely to become the new blini.