Thursday, March 10, 2011

Out Like a Lamb

Beans again. Braised lamb shank again. Same recipe as last time, again. OMG, almost identical photo again.
I guess I couldn't really improve on this one. I checked with Cranky: Am I too hung up on my new "no tomato" braised lamb shank? Nope. He's done with the tomatoey brew for now, too. (And, jeez, have I cooked with tomatoes at ALL this winter? Once. A little dribble of sauce in some cassoulet back in December.)
You can click on the link to see what I used these last two times, but... Eh. It was very good, and it's up to you.
I just liked the picture.
Should I have used tweezers to arrange the bits of meat better? (Mouse?) Well, I never do. Why start now?
The lighting was good, and the focus was superb. Secret: Digital "film" is free. Shoot lots and lots; one of them is bound to be not quite so blurry, Mrs. McShakyHands.

16 comments:

SimplyStated said...

When you post about a meal again that looks as good as yours... you do not need to worry. As long as it makes me want to stick a fork through the screen or add items to the shopping list so I can try it out, you have fulfilled your blog duty and the blog gods and goddesses are smiling down upon you. And of course, we food blog whores commend you.

cookiecrumb said...

Simply, my dear: Aw! I am always so glad you come by. I give a damn.

Ms Brown Mouse said...

No tweezing required, the beans and baa meat are quite artfully tumbled!

Zoomie said...

This photo is even better, and the last one made me lick the monitor! This one is food-magazine-worthy. And I'm getting a lamb shank tomorrow, for sure.

cookiecrumb said...

Mouse: Shouldn't have ratted you out. Thanks for the tumble remark; that's exactly how we do it.

Zoomie: It is a better composition, but... ew, a little sterile. Still, the food looks good, and if you get a lamb shank, let me know! Use some of your wild fennel. Tomato and dried porcini is awesome. Or... lemon and herbs. : )

Ms Brown Mouse said...

:D We tumble, whomp and mash bebe. Tweezers are for arching eyebrows only.

Zoomie said...

It's actually the "sterility" (I'd call it simplicity) of the photo that I like, with just the merest hint of sauce around the base of the beans. Very artful. Cool.

cookiecrumb said...

Mouse and Zoomie: Yup, when it tumbles out of the ladle onto the plate, that's what I photograph. The only artful thing I did was to rotate the plate until I got a good view. The plate I used is my studio secret. It makes anything look good.

namastenancy said...

Like a sweet disorder in the dress, beans and lamb are deliciously tumbled together and make my mouth water.

Zoomie said...

Me, too - I'm usually 'way too hungry to futz around making my photos perfect. I just point and shoot (you've seen me do it) and that's that. Not something to be proud of, but I like my food hot.

cookiecrumb said...

Nancy: I'm in love with this word! (Thanks, Ms. Mouse.)
Wish I could say there were leftovers... : )

Zoomie: It has been amusing these past few years of blogging to see someone get the camera out and shoot a few, while the partner (usually husband) waits *patiently*! Well trained, eh?

Zoomie said...

Yes, My Beloved knows that the photo must be taken before we can eat - like saying grace, foodie-style.

Chilebrown said...

My good eye must not be in tune. I think it is a intersting and good photo. If you look at a shot and give it a second moment and give it some thought, I would consider it a sucess. I got in trouble with Zoomie and her pefectly cooked egg. You are both are sucess in my good and bad eye.

cookiecrumb said...

CB: I do like the picture myself (and thank you). I just like to snipe at my artwork after the fact. "Where did I go wrong? Where should I have gone right?"
But (cover your eyes, Z.), the egg photo was a little rough, agreed.

Kelly said...

get a tripod!

cookiecrumb said...

Kel: I know. I HAVE one, but it's so hard to use. (And it takes away all the spontaneity.) : )