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Related: Culture Forums, Support Forums***NEW FOOD PORN (PIC-HEAVY)*** From yesterday's photo shoot at my new Mexican Restaurant client.
I'm on my way out the door so I don't have time to write comments, but I'll check back in later today. I also haven;t done any fine-tuning in Photoshop yet...these are just reduced-size versions of the originals. Enjoy!
Old and In the Way
(37,540 posts)Looks pretty darn tasty!
HopeHoops
(47,675 posts)They don't have any flavor anyway, but the color totally ruins the rest of the picture. At least the "on the vine" ones LOOK like tomatoes. They do have a bit more flavor, but nothing like fresh summer tomatoes.
Denninmi
(6,581 posts)Photoshop it!
geardaddy
(24,926 posts)Dry and tasteless.
Otherwise the food looks pretty good.
Amerigo Vespucci
(30,885 posts)It's one of those "do the best you can with what you have" scenarios.
denbot
(9,899 posts)Try adding a few drops to a little water, and brush the coloring on the tomato slices.
Amerigo Vespucci
(30,885 posts)When I cook at home I like to use Roma tomatoes, because even though you can buy them in "plastic and waxy pale red" form, a trip to a good market will often ensure a red, ripe, juicy tomato.
I recently "wowed" some friends when I prepared dinner and included a salad. They are accustomed to buying the bag of salad greens and adding tomatoes, cucumber, whatever, and tossing it in a big bowl with dressing.
I take a medium-sized dinner plate, make a uniform bed of mixed spring greens, make a ring around the outside edge of the plate of sliced cucumber, and another ring inside of that of sliced Romas, and in the middle I put some shredded Mozzarella cheese. It was still "just salad," but we really do eat with our eyes.
Kali
(55,007 posts)I have never had a good ripe tomato in my life of traveling northern Mexico. Not sure what the deal is but it is something I have noticed all across Chihuahua and Sonora. Restaurants, homes, street food. Nobody uses really ripe red tomatoes. I have often wondered why. Maybe since so many are grown there for export they think slightly crunchy, not quite ripe is the way they are preferred up here, so it is some kind of cultural "fashion" error...???
Swede
(33,234 posts)Gold Metal Flake
(13,805 posts)Looks like it was just served, not like plastic models. Also looks delicious.
Scuba
(53,475 posts)wysimdnwyg
(2,231 posts)Why do I always catch these AFTER lunch? Now I'm getting hungry again....
MiddleFingerMom
(25,163 posts).
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The first shrimp dish needs a vibrant color (which MIGHT have been provided with a good tomato)
and I might have gone boy/girl/boy/girl (red/greenred/green).to balance the two cocktails and the
two salsas.
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But definitely appetite-inciting (appenciting?) I was GOING to make spaghetti sauce when I got
home -- now I'm definitely taking part of the ground beef and making burritos for tonight.
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Is that chorizo-and-eggs? I LOVED chorizo 'til I read the ingredients (Mexican scrapple), but the
vegetarian Soyrizo is virtually identical in taste and texture. However, (for me) it's also pretty
expensive, so it's on my list of "the one thing to splurge on this month" items.
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I'm really, really, REALLY glad you don't live and work in Tucson. I would be hip-MO-tized into
going to the restaurants whose food was photographed by you and blowing WAY too much of
my limited food budget.
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Amerigo Vespucci
(30,885 posts)Didn't think about the boy/girl thing...that's a great suggestion for next time.
Hotler
(11,420 posts)TheCentepedeShoes
(3,522 posts)Looks yummy
Amerigo Vespucci
(30,885 posts)Description from the menu: "Juicy bass fillet covered with our spicy ranchero sauce, olives, capers, tomato, onions and jalapenos."
When they brought it from the kitchen it was completely covered in the sauce / veggies. I said "You have to remove some of that so people will know it's a fish filet." So they did.
distantearlywarning
(4,475 posts)The one with the Taco Salad in the crispy shell and the Margarita looks damn tasty! I'm salivating right now thinking about it!
Amerigo Vespucci
(30,885 posts)Amerigo Vespucci
(30,885 posts)You can see the steam pouring off the cast-iron skillet on the left side of the photo. They were HISSING like crazy...I thought he might have hid a snake under there or something.
Mimosa
(9,131 posts)What's that cracklin looking stuff on plate in photo #3? Picadillo? Chorizo? Chitlins?
Amerigo Vespucci
(30,885 posts)I'm not really well versed on how it's prepared. I thought the eggs were going to come out looking like eggs and the chorizo would be sliced and look like sliced chorizo. But apparently the meat gets crumbled and scrambled in with the eggs.
Bucky
(53,998 posts)But there's too much plot. The characters are too believeable. I'd like to see a sequel.
emilyg
(22,742 posts)ge626dfil
(51 posts)Kali
(55,007 posts)camarones ensalada?
torta de bistek
huevos con chorizo revuelta y papas fritas y frijoles
chalupa? ensalada de pollo con frijoles y arroz (y una margarita muy sobrosa)
huevos con chile verde (rancheros? not the way I know them) con papas fritas y frijoles
filete de res con dos huevos y papas fritas
omelete (de queso?) con pan tostada y hash browns
tacos de carne asada (?), arroz y frijoles
no se? burrito de fajitas?
burro estilo enchilada
camarones al mojo de ajo con ensalata, arroz y frijoles
yo creo hay una chile relleno y tostada de frijoles - arroz y frijoles
dos enchiladas rojas, frijoles y arroz
dos salsas, chips, dos bebidas - una es margarita, el otra es ? (drool)
filete pescado veracruzana, frijoles y arros
yo tengo hambre!!!! muy bonitas!