/int/ - International

>>8407 >The way how it really looks like is how I photographed it. OK, so you have grey cream cheese and grey potatoes in Finland. Wouldn't eat.

>>8423 >Your phone doesn't show "natural light", it does a very simplistic white balance and exposure setting. This. But that's a thing simps don't understand.

>>8423 >>8448 It's not a phone and it is natural light. The dim light coming from the sun through the grey sky and in from the window is natural light and looks exactly the same in my kitchen as it does in the photos. It's exactly what it is no matter how much you would want to edit it to your liking.

>>8471 Whatever digital camera you're using, it's already "editing" the image. Only, it's a very limited microcontroller doing that job. Why do you trust this microcontroller more than your own judgement?

Omg who gives a crap. Looks good, anyway.

>>8473 >Why do you trust this microcontroller more than your own judgement? >The dim light coming from the sun through the grey sky and in from the window is natural light and looks exactly the same in my kitchen as it does in the photos. Why are you trying to convince me that some other Bernd's judgement is my judgement when I already told you that by my judgement the light in my kitchen looks the same as in my photos? Do you even understand what you're saying?

Rustic roll with cheese, ham and spinach.

>>8475 >that by my judgement the light in my kitchen looks the same as in my photos? Then you maybe better should switch the electric light on in your kitchen. Or don't you have electric light in your kitchen? It just makes no sense to take (and to post and present to other people) pics of food that looks much to dark and greyish and and therefore not very appetizing. You may can cook your meals in the darkness and also can eat your meals in the darkness, but to show your meals to others it's senseless to shoot pics in the darkness.

>>8482 It doesn't make sense to you because your mind is warped by advertisement media.

Does hotdog count as cooking? Then yes

>>8487 No, I just have understood how picturing works. What means "marketing" when it's about presenting things. The goal of food pics (or portrait pics) is to give the food (or in portraits: the photographed people) the best possible presentation, means: a presentation that is presenting the thing in it's best possible way. With as much as possible enough light (so one can see all the details), with as much as possible its true colours, with enough sharpness, a good perspective, and so on. So what's the goal of your food pics? Isn't it presenting your meals in a kind of "presenting mode manner"?

dishes i cooked: headcheese pea soup with smoked pork scrambled egg chicken soup (basically just boiled chicken) chicken stew pork stew boiled cow tongue cabbage stewed with kielbasa burrito (super basic recipe, just minced meat, cheese and wrap) egg and tuna salad fried/stewed chicken liver and hearts stewed chicken stomachs fried eggs with tomatoes maybe something else. all very easy dishes, very basic, most of those i cooked only once because i'm too lazy to cook them ever again. i would rate my cooking ability to around 2-3/10

>>8525 That's how it works for advertising or other goals of capitalizing on your pictures. You either seek profit, admiration or fame with your pictures, which is why you want to create the best possible pictures through means of manipulation (either of the environment, the subject itself or the picture after it has been taken). This is not all there is to photography but you clearly can't understand such things.

>>8568 >the best possible pictures through means of manipulation You didn't have understood how cameras work and what photography is. EVERY pic is "manipulated", 'cos there is no camera that doesn't operate with pre-setted settings, certain pre-setted settings. And guess why your digital camera has a PROCESSOR chip built in. It is for PROCESSING a pic-file, that's meaning not lesser than the camera software is EDITING data to a then PROCESSED and EDITED file. So every picture one is shooting then is already "manipulated" and "edited" by the camera software when doing the photo. So why it's either necessary to "re-manipulate", "re-edit" the pictures, or at least to change the pre-settings on your camera. And in your case it's the setting "exposure correction" that would be a recommendation for you to use. And guess why every useable camera have such a function built in. Surely not because of camera giving you always and automaticly the best result in standard or auto mode. And what shall be the sense of your pictures, when not to present your meals in a good manner? For what it will be worth to post much too dark pics with everything looking to greyish an not looking good (with bright colours and enough light to show all the details?

>>8580 >This is not all there is to photography but you clearly can't understand such things. You clearly have no clue so I'm not going to continue with this. Just stop telling people they should be as limited as you.

>>8568 So when you shoot in full automatic mode (like all noobs do) then put the exposure correction on your camera to +1,5 or +2. This will give your pics more brightness and so more details. Because what is to do when there is not enough light for taking good pictures? Yes, either to bring more light in the room/setting (that's why photographers have studios with big lights and flash lights, or shoot their photos at special day times / sun positions), or to put your camera on smaller camera-aperture and/or the film/chip on higher light sensitivity.

>>8582 >making lousy, horrible pics show how unlimited I am No, they just show that you don't care about the quality of the things you do. And that you don't really think about the results or sense/purpose of your doings. For what do you shoot and post the pics of your meals, when every pic is looking the same (grey-slurry-mush) in the thumbnails, and doesn't arouse interest in opening full view? And doesn't show good details when opened in full view, and also doesn't look yummy then?

>>8522 I guess it's Bernd-level cooking, Proxybernd. So, it fits the thread.

>>8476 What is that?

>>8588 Puff pastry.

>>8589 I might try it.

>>8582 Look at his pics: >>7636 >>7639 >>7640 They are bright and have bright colours and good contrast (giving a good spatial impression), and the different ingredients do not look all the same (grey-slurrish); the potatoes look yellow, the paprika looks red, the meat looks rose, all strong in their individual, own colour.

>>8590 Recipe here https://www.youtube.com/watch?v=HWMILtE2qQY

>>8593 Thanks. I might try it in a few days(I am making Hamburgers tonight, Steak with Mash potato tomorrow and my sister is finally cooking tea the day after that).

>>8594 What does tea mean in Australian English?

>>8596 Dinner but I guess it's kind of weird to call dinner that to non English speakers.

>>8594 Bernd has found out how to pimp ready meal supermarket burgers to a more restaurant taste level burger: - butter both bun halves inside with garlic cream - coat the meat patty with plenty of chili powder all over (on the upper side that will be covered with the cheese slice) before putting the burger in the oven. This will give even very plain burgers (without additional salad and vegetables and stuff) a high spicy flavour like the 10$ burgers from the hipster restaurant. And don't mind the big amount of chili: The chili does soak into the meat and also get damped from the cheese, so that the finished burger just will have a crisp spiciness, but far away from any terror levels.

>>8599 That sounds interesting, I don't think we have hipster places that sell that here though. Do Germans cook their hamburgers in the oven?

>>8601 >Do Germans cook their hamburgers in the oven? Don't know. Have no clue how other people doing their burgers at home. Bernd is getting sometimes pic-related-style 2-pack-ready-meal-burgers for free from some "don't-waste-food-network" and puts these ones in his microwave grill. And so that the things don't taste like nothing, Bernd had pimped them a little bit, with some stuff Bernd had in next hand. Which turned out to be a very good method.

>>8602 Ohh. I got a pack of 4 hamburger paddies and I brought 4 Brioche buns, So I will cook the burgers on a frying pan as well as some Spanish Onion and I will also add cheese and sauce to the burgers(I got a nice BBQ sauce and I got a Chipotle sauce I want to try).

These are what I got.

>>8603 And due the garlic cream and the chili powder, the finished burger tastes like well-grilled onions/leeks and pepperoni, without having neither the one, nor the other.

>>8603 That's how Bernd makes burgers today. >>8602 That's the kind of burger Bernd made for lunch as a kid when his parents weren't home. They were pig disgusting and the microwave didn't help at all. What worked somehow was putting the bread in a toaster and just the meat and cheese in the microwave. Your treatment with butter and chilli probably has a similar effect as making a curry and covering the bad taste of the main ingredients. If you get them for free and they're not a health hazard, then it's a good way to make them more enjoyable. As a child, Bernd wasn't this imaginative, he just ate and turned on dragon ball or something.

>>8606 >What worked somehow was putting the bread in a toaster and just the meat and cheese in the microwave. Yes, if you prefer the breads little more firm to bite, it's recommended to toast 'em separately a little bit before putting the complete burger into some kind of oven to heat it.

And one more note to the chili powder thing: Bernd coated the meat patty really opaque/full-covered with chili powder, entire surface full to the edge. With a flat but dense layer of chili powder. And higher layer doesn't make sense, because then you only taste the excess powder on your tongue, but giving not more spiciness.

Got those chicken wings discounted because they reached the shelf life today.

>>8721 Noice.

boiled the chicken again

>>8476 >>8593 Okay I got the ingredients so I will try it soon. It's going to turn out differently though. Puff Pastry in Australia is sold in boxes of frozen square sheets not rolls like that also the cream cheese part confused me as usually I use that to make cheesecakes. I got some kind of soft cream cheese spread instead of the block that I would use for cheesecakes.

>>9135 You can unfreeze the sheets and put them together and mold and cut them however you like. Basically just put them in a pile and then flatten the pile with a rolling pin and cut whatever pieces you want.

>>9135 I don't see why frozen puff pastry would not work.

>>9146 I thought about it but then 2 sheets is two big so I would be wasting half a sheet. Instead I made two smaller ones. >>9147 It will work but the sizes will make it different. Also the one on the left that I put paper under instead of oil didn't turn out so good. I hope cooking it fixes things...

>>9154 I love this thread. All the food here looks like the shit I make and not like what you see on other social media :3 Enjoy, Bernd! Next we'll teach you how to make Zopf.

>>9155 >[AUTOSÄGE]

autosageru nande?

It turned out quite well actually. My sister liked it too. >>9155 Zopf looks interesting.

>>9161 It's the only truly good bread from Switzerland. For normal bread, better buy it in Germany. For some weird reason, they always ask if you want it pre-cut. Maybe they want to make it go stale as quickly as Swiss bread?

Rice with caraway Bellpeppers in teriyaki sauce Honey marinated chicken baked in oven No other pics this time because there's nothing else to really see there.

>>9160 Here it's already reached after 200 posts

>>9192 >Honey marinated chicken baked in oven I need this in my life right now T_T