BitterSweet

Sweet Musings with a Bitterly Sharp Wit


14 Comments

Weaponized Watermelon

I hit a man with a watermelon today.

Swinging like a pendulum from the shopping bag slung low on my shoulder, it connected solidly with his knee, startling a low grunt of discomfort from deep within his subconscious. Too embarrassed to make proper eye contact, I can’t say for certain whether he was in genuine pain or just surprised by the melon’s breach of personal space, but I felt the acute pain of social misconduct.

“So-orry!” The words tumbled out as awkwardly as my unstable footing, lurching forward unsteadily as the bus accelerated at random, up and down the precipitous hills of San Francisco. Still wrestling to gain full control of the wayward watermelon, the weight of it grew more burdensome with every passing city block, threatening to rip lose from the threadbare gussets already straining to contain its girth. Soon it began lashing out at other innocent bystanders, swinging wildly like a mace, threatening to enter full wrecking ball mode if only it could work up the momentum.

Even after muscling into a vacant seat, wedging the bag firmly between my feet, the little round demon still rolled about with abandon, seeking a quick getaway. Clearly, it had dreams of flying freely across the floor, bowling down anything in its path. Fighting for its life as though it understood the fate that lay ahead, it was as inconsolable as it was uncontrollable.

Mercifully, before the melon could detonate in an explosive, sticky blowout or cause further bodily harm, the doors swung open to the sweltering street, dumping us unceremoniously at our destination. Though the encounter may not have ended well for that innocent man on the receiving end of my watermelon’s wrath, his pain was not in vain; successfully taming the beast was a sweet relief, indeed.

Advertisements


14 Comments

Home Grown Tomatoes


“A world without tomatoes is like a string quartet without violins.”
Laurie Colwin, Home Cooking

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
Lewis Grizzard

“A cooked tomato is like a cooked oyster: ruined.”
Andre Simon, The Concise Encyclopedia of Gastronomy

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can’t buy
That’s true love and home grown tomatoes.”
John Denver, Home Grown Tomatoes

(Photos taken at the first annual tomato tasting at Ambler Farm.)


26 Comments

Smoke and Mirrors

ISO 100, f/3.5 @ 1/125 second

Canon Digital Rebel XTi
Canon EF50mm f/1.2L USM
Calumet Genesis 200 strobe with rectangular softbox

Steam rising from a dish tells a powerful and immediately understood story: This food is hot, freshly prepared, and waiting for you to dig in right away. Few elements can elicit an appetite response as readily, even when the viewer is far removed from the scene itself. Let’s not forget what an elegant, dreamlike quality it can add to an image, thinking of it purely as an artistic element. No wonder why the above image garnered so many comments and questions! Capturing that natural steam, rather than Photoshopping it in after the fact, is so difficult that most professionals don’t even attempt it. It’s simply easier and yields more consistent results to hire a post-processing genius and paint in a smokey plume exactly as desired. However for the creative photographer up for a challenge, it’s completely possible and well worth experimenting with.

There are a few key elements for successfully photographing something as elusive as steam:

  • Use a dark background so that the smoke or steam stands out. Sadly, you will never be successful with this technique shooting on white. Think high contrast, high drama!
  • Arrange the set so that you have a bright back light or side light. Don’t use too much fill light, because you’ll flatten out all the detail, rather than show off the textures.
  • Most critical of all, have everything on the set arranged as you want it before you start cooking, so that you don’t have to fiddle around with the composition when the food is ready. That also means getting the right exposure (or at least, dialing it in as closely as possible) so you can just pick up the camera and start shooting. That is very important because…
  • You must shoot the food IMMEDIATELY! Don’t give it a chance to cool, don’t fuss around styling it for ages; just plate it and shoot it. A more casual approach works well for most steam shots, because they look like “a slice of life,” being served just as you might see it at home.
  • Don’t over-think it, and don’t psych yourself out. Yes, you must work quickly, but that’s no reason to freak out. If it doesn’t work, you’ll still get delicious images, just without the steam.

Perhaps the biggest secret of all, though, is that the food or drink doesn’t actually have to be hot or steaming. Yep, it’s true, I did cheat on the above photo. That coffee was about room temperature through and through. The trouble with faking it is the risk that your results won’t look as natural, but it’s a fun technique worth playing with at least once. Now, you’ll have to suspend your doubts for a moment and listen with an open mind, because that steam that seems to be rising from the coffee cup? … It came from a tampon, nuked in the microwave.

An unused, brand new tampon, of course! Soaked in water for a minute and then microwaved for 60 – 90 seconds until steaming, I hid it as well as possible just behind the mug and snapped away. As I circled in white above, you can see the tiny shadow that I couldn’t quite avoid, and then what it looked like on the set. (I placed the tampon in a jar lid so that it didn’t get the decorative paper wet.)

Adding steam separately like this gives you the advantage of working with food prepared in advance, and shooting multiple times without reheating and over-cooking the food itself. Plus, you won’t get any condensation on the rim of bowls or glasses. Just be sure to hide that tampon very well- It might be somewhat tricky to explain to the casual viewer.

Spelling out the setup here: I used a large softbox for the key light to the back-left of the set, a white board to bounce light back into the side, and then sunlight was the main light that came in through the window at the back-right corner. No mirrors were used to avoid strange circular highlights on the glass.

Trust me, it’s not nearly as tricky or complicated as it may seem at first!  Have you successfully photographed steam? Do you think you’d try it now?