Halie's Food Guide by Nathalie Santos - Dayo is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Based on a work at halieskitchen.blogspot.com.
20 June 2017
I was thinking of making another stir fried dish using Spam as the main protein, but I just had some of the same dish yesterday. In order to revamp the menu, I decided to turn this Jalapeno can of goodness into a sandwich. No bread, I used the slices as the "bread" of this dish.
What I did was I used some olive oil to fry the Spam.
After flipping one slice when a side was done, I placed the asparagus stalks, some quick melt cheese and then the slices of yellow bell pepper. Then I placed a bit more of the cheese before closing the "sandwich" with another slice of Spam.
I flipped it again to cook the other side and melt the cheese further to hold the veggies together.
After that, I served it with some more toppings of quick melt cheese. Just be careful with the amount of cheese to prevent the Spam from getting too salty.
19 June 2017
There are times that I like to experiment when it comes to different angles while taking photos of my food. Most of the time, I prefer to shoot from a lower angle, closing in on the best part of the plating, and at times using the macro mode of my bridge camera to give it that oh so yummy bokeh.
For this shot however, I decided to approach it from a different view, high up. The camera was placed at a high angle, looking down on the plate. Why did I do it? I wanted to show the totality of the dish. From a lower angle and a closer crop, I would not have been able to show how the tofu contrasted with the colors of the vegetables on the plate.
So, the next time you shoot your food, make sure that you try and take a photo from different angles using different settings. Choose the best one. Try to place the camera directly above your plate, look for a focal point, focus, and press the shutter button. But, don't forget to consider the lighting. The shot worked because there was so much natural light that shadowing was not much of a concern because there wouldn't be any discoloration on the food which would have made it look unappetizing.