Comments on: Hard as Pie http://stilllifewith.com/2007/09/25/hard-as-pie/ Food Photography Blog Mon, 15 Mar 2010 16:27:15 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: bob http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-43816 bob Sun, 10 Feb 2008 14:44:22 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-43816 that pie looks good!!!!!!!!!! that pie looks good!!!!!!!!!!

]]> By: Alanna http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-32481 Alanna Wed, 10 Oct 2007 14:12:24 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-32481 Aii, I wish I'd read this yesterday, BEFORE doing my own Thanksgiving pie shot. Mine's more in the 'rustic' mode, I'm afraid. Thanks for all the tips, Lara. I'm amazed at how ALL of us have improved our shots in the last year, even those of us who are decidedly/happily amateurs. Aii, I wish I’d read this yesterday, BEFORE doing my own Thanksgiving pie shot. Mine’s more in the ‘rustic’ mode, I’m afraid. Thanks for all the tips, Lara. I’m amazed at how ALL of us have improved our shots in the last year, even those of us who are decidedly/happily amateurs.

]]> By: HolyBasil http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31541 HolyBasil Tue, 02 Oct 2007 02:13:11 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31541 Thank you for having such artful photographs on your site. I found your blog to be extremely informative as well as inspiring. Thank you for having such artful photographs on your site. I found your blog to be extremely informative as well as inspiring.

]]> By: Maya http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31272 Maya Fri, 28 Sep 2007 19:59:58 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31272 awesome post! i love your website. these walkthroughs are wonderful, i'd love to read more about how you work! awesome post!
i love your website.

these walkthroughs are wonderful, i’d love to read more about how you work!

]]> By: C. http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31266 C. Fri, 28 Sep 2007 19:09:56 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31266 Gelatin! A little dissolved gelatin in your filling, allowed to set, would have given your pie the gravity defying structure it needed. A little heat (hairdryer perhaps) applied along the cut as well as a little downward pressure applied to the top would have given it the ooze factor. While the outer edge could have been warm and runny(er), the interior could have remained cool and set. Gelatin! A little dissolved gelatin in your filling, allowed to set, would have given your pie the gravity defying structure it needed. A little heat (hairdryer perhaps) applied along the cut as well as a little downward pressure applied to the top would have given it the ooze factor. While the outer edge could have been warm and runny(er), the interior could have remained cool and set.

]]> By: Monique http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31248 Monique Fri, 28 Sep 2007 13:47:34 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31248 I've been lurking around your site for quite a while now, so I finally decided it was time to join in. Your pie slice looks wonderful! Having styled a few pie slices myself, I can really appreciate all you did to make this slice look very appetizing. I’ve been lurking around your site for quite a while now, so I finally decided it was time to join in. Your pie slice looks wonderful! Having styled a few pie slices myself, I can really appreciate all you did to make this slice look very appetizing.

]]> By: David http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31227 David Fri, 28 Sep 2007 09:39:10 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31227 Pie is the hardest, isn't it? I had to do a grape pie once but couldn't find any dark grapes...so I used olives! Excellent post...except now I'm craving a wedge of pecan pie, fondled or not. Pie is the hardest, isn’t it? I had to do a grape pie once but couldn’t find any dark grapes…so I used olives! Excellent post…except now I’m craving a wedge of pecan pie, fondled or not.

]]> By: Manisha http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31167 Manisha Thu, 27 Sep 2007 20:30:37 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31167 Hey thanks for that clarfication and taking that in the spirit it was meant! As for the pictures in your blog, "messy" is not a word I would use for them! Not by a long shot! Hey thanks for that clarfication and taking that in the spirit it was meant! As for the pictures in your blog, “messy” is not a word I would use for them! Not by a long shot!

]]> By: L http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31091 L Wed, 26 Sep 2007 23:26:18 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31091 Very true... most commerical shoots use all kinds of food styling tricks that make the food unedible... vaseline and Pam kitchen spray are a few of them. For large shoots, where you have food stylists prepping food that needs to last all day or many days, it's kind of a necessity. My work is on a much, much smaller scale, so I don't do any of that. But, there are times that I wouldn't eat the dish that I made.. not because I treated it with anything toxic, but because it's been sitting out for a few hours. It's never a good idea to eat anything meat-based that has just been sitting at room temp for a half a day! And, as I said with this pie, I didn't eat the slices that I styled because I had been touching them for a while. I did lick my fingers between adjustments though :-) For my blog, on the other hand, everything is edible and eaten. -L Very true… most commerical shoots use all kinds of food styling tricks that make the food unedible… vaseline and Pam kitchen spray are a few of them. For large shoots, where you have food stylists prepping food that needs to last all day or many days, it’s kind of a necessity. My work is on a much, much smaller scale, so I don’t do any of that.

But, there are times that I wouldn’t eat the dish that I made.. not because I treated it with anything toxic, but because it’s been sitting out for a few hours. It’s never a good idea to eat anything meat-based that has just been sitting at room temp for a half a day!

And, as I said with this pie, I didn’t eat the slices that I styled because I had been touching them for a while. I did lick my fingers between adjustments though :-)

For my blog, on the other hand, everything is edible and eaten.

-L

]]> By: kitchenbeard http://stilllifewith.com/2007/09/25/hard-as-pie/comment-page-1/#comment-31089 kitchenbeard Wed, 26 Sep 2007 22:56:43 +0000 http://stilllifewith.com/2007/09/25/hard-as-pie/#comment-31089 I know that on many commercial product shoots, substitutions, shelaques, adhesives and other inedible items are used. I'd love to learn to properly use them, but at this stage can't rationalize destroying food for a photoshoot. So I guess my question is, how frequently are you able to eat the subjects of your work? I know that on many commercial product shoots, substitutions, shelaques, adhesives and other inedible items are used. I’d love to learn to properly use them, but at this stage can’t rationalize destroying food for a photoshoot. So I guess my question is, how frequently are you able to eat the subjects of your work?

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