One of three vegetable beds beginning to sprout. All this would mitigate the “brown problem” but it just isn’t practical because the food I post on the blog is something that I actually made to eat at the moment it is ready. I could even wipe a little of the sauce off of the potatoes to make them lighter in color. If I weren’t doing that, I could carefully plate a piece of chicken with the potatoes and peppers artfully arranged off to the side, lots of white space on the plate, and a few colorful garnishes or side dishes. My photographic ability isn’t great but even that meager ability sometimes suffers because I’m hastily taking photographs as I’m trying to put the food on the table.įollow us on your social media platform of choice I’m willing to admit that some of the problem relates to my picture-taking ability. This is an approach that I think is inherently unfair. The dish, cooked properly, will never look like the photograph. Food stylists might solve this problem by using barely cooked potatoes that look pale and peppers that are still yellow and green, not really cooked as required by the dish. They were cut back drastically last week to encourage growth.īrown food can be challenging to photograph, especially brown food in a brown sauce. We’re several weeks into planting our new vegetable beds but these herbs have been going strong since March 2021. This is really a shame because the taste is superb. I discovered this when looking at the photographs I had taken for this blog post. By the time the chicken is unctuous, the potatoes creamy, and the sauce tangy the dish is unappetizingly brown (at least in a photograph). Sometimes really delicious food makes unappetizing pictures.
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