Upload Kompakan 04/09/15 (Edisi Italian Foods)

Saya lagi rajin-rajin menggali informasi mengenai Food Photography dan Food Styling. Sebenarnya ‘hobi’ mengabadikan makanan saya dalam bentuk foto ini sudah saya lakukan sejak lama,tapi sempat saya hentikan karena ‘malu’ dengan trend mem-foto makanan ketika di public restaurants. Ga tau yah, dulu sih saya suka foto sesuatu atau sebuah pemandangan di sekitar saya. Ketika traveling pun begitu, saya ga akan mengangkat kamera handphone saya kalau saya tidak merasa yakin dengan angle dan hasil foto yang akan saya ambil. Pokoknya kalau liat sesuatu yang menarik perhatian mata saya, saya pasti langsung mikir ‘bagus juga ini kalo diambil dari sisi sini’ atau ‘ini sih mesti di zoom supaya bagus’. Iyah, itu yang bermain di otak saya. Gimana caranya menghasilkan foto bagus, bukan sekedar pamer ada dimana. Mungkin juga ini karena masih ada sisa-sisa memori pekerjaan lama saya sebagai grafik desainer yang mesti mikirin dari angle mana supaya fotonya bagus. Atau juga dari sisa-sisa memori mata kuliah basic photography waktu di kampus LSPR dulu (please, jangan tanya saya batch berapa. Nanti ketahuan umurnya… “-_-). Atau juga, pengaruh gak langsung dari pasangan saya yang juga mendalami seni photography. Banyaklah pengaruhnya.

Dari sekilas cerita di atas, emang bisa keliatan kalau saya punya banyak alasan memilih untuk mendalami Seni Fotografi. Dan sekarang makin bertambah lagi alasannya: bisa bikin makanan sendiri. Yup, setelah bisa bikin makanan sendiri, saya punya alasan untuk mengabadikan makanan yang sudah saya buat. At least tereliminasi-lah cercaan orang yang bilang ‘sebelum makan itu berdoa, bukan foto’ (yang masih suka bilang gini sih pasangan saya). Maksudnya sih, yah itu kan makanan bikinan saya, mau diapa-apain kan terserah saya. Lagipula, saya mau nyimpen semua memori masakan-masakan apa yang sudah saya buat sendiri. Nah dari sinilalh keinginan untuk mem-foto makanan itu balik lagi. Gimana caranya menghasilkan foto makanan yang bagus.

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How do you like your Steak?

As you can see from some of posts, i obviously not a vegan. I eat meat, seafood. I like meat, i love meat as my main protein. I’ve tried to be a vegan a few years ago, but i find it was hard for me to stop eating meat. Please don’t judge me as a bad person just because i love to eat meat, i love animals as pet but i’m still eat meat as my foods.

I love Steak, i really love Steak. I like T Bone as my favourite part of Steak. But i don’t mind to eat Sirloin if they can give me some fats as bonus. Why i like T bone for my steak? Well, maybe because in T Bone, you can eat the marrow. Yes, that’s my favourite part of T Bone. The other favourite part than T Bone is Ribeye. Yup, i think most people know that this part is the most perfect cut of meat to be made as Steak. Ribeye gives you more tenderness than Tenderloin itself (in my opinion).

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Sandwiches

 

I made this sandwiches a few weeks ago. I was in a mood of eating bread, so a few days later there were breads for my meals; sandwiches, toasted breads or just ate some slices of plain toast bread. Thank God i’m through the phase (Ha!)

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Breakfasts

I love playing with my blowtorch. And i’ve been trying to make some foods with it. Done with The Creme Brulee, i want to try it out on Banana Brulee (i love bananas! Who doesn’t?).

This morning i tried to make Banana Brulee as my breakfast. I have my bread toaster and Nutella to complete it. So, here’s the Banana Brulee Bread with Nutella:

Banana Brulee Bread with Nutella

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Creme Brulee (Ramsay vs Stewart)

This is my first attempt to make creme brulee. I’ve always wanted to make creme brulee but since i don’t have a blowtorch to do the finishing so i thought i couldn’t make it. But with a full spirited i decided to make it using my oven. And the result wasn’t really disappointed. Thankfully, my boyf bought me a blowtorch to give the creme brulee perfection. I was using two different recipes here. The first one i made was Gordon Ramsay’s recipe and the second one is from Martha Stewart. The reason why i ‘m using two recipes is because on my first trial with Ramsay’s recipe after i baked it in oven, the batter seems not set. It was like Puyo’s silky pudding. I thought it was supposed to be firm after i baked it. So i immediately decide to try another recipe to see the difference. And Martha Stewart seems good to go.

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