Oh, the trials and tribulations of the food blogger's life. You make a great dish, but you didn't take a picture. Or you have a fabulous picture, but it didn't taste as good as you expected. The second one rarely happens. The first one happens so often, I got used to the never-ending frustration.
The current dish giving me trouble is pan-fried whiting that I made for dinner last week. I made it on Carl's (my fishmonger's) recommendation, and it was fabulous. The problem was that I had to serve it immediately (per his instruction) and didn't have a chance to take a picture. What? Don't all food bloggers get an extra serving just for the picture? Sorry to disappoint you guys -- nope :) This turned out to be such a yummy dish that I went right back to Carl in a few days to ask for more whiting. I thought I can take a picture if I make it again for lunch. During the day, the pictures go much faster and easier since I have good light. But he didn't have any whiting that day :( I am yet to hear from a reader that made a dish posted without a picture on my blog. If only food pictures weren't so much fun to look at, my life would be so much easier. So I guess I have to wait for whiting, and you guys have to wait for a picture and a recipe.
This is one part of food blogging that I absolutely hate. As Mark Twain said, "A classic is something that everybody wants to have read and nobody wants to read." So are food pictures for me. It's something that I want to have taken, but don't want to take. Just imaging a crispy sizzling little fishy right there in front of you, tempting you with its tender juicy flesh. But instead of digging right in before it gets cold, you have to full around with aperture and shutter speed. Take 1. Zoom in. That's fuzzy. Maybe I should get my tripod. Take 2. That's better, but I need to approach it from a different angle. What's that weird shadow doing here? Man, now I need to adjust this stupid tripod. Take 3. No more weird shadow. But it looks dull. I need more glistening. Maybe if I move this lamp here... Yeah. Take 4. Ok, I think I am getting somewhere. Now how much fuzziness do I want? Should I make the tail fade away? How does that aperture thing work again? And so on.... As you can imagine, by the end of this torture the whiting is cold.
Well, enough ranting. If you want to read some of my normal writing, rather than my complaining, here are some stories I have recently done for culinate:
On Board -- a closer look at knife's best friend
Hands-on salad. I wanted to subtitle this one Il faut mettre la main a la salade, but culinate folks thought that I should stick to English. Now, I am just curious -- any ideas what this is a pun on?