Tag Archives: New York

More Digital Food Photography Book

For those of you who may have been wondering what happened to cook, shoot eat a food photographers journey, the blog it’s been a while. Where I have been you ask? I have been writing a book. I was commissioned … Continue reading

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Can there be a better burger than the good old classic American?  Sure, a hamburger can be gussied up to a towering height with bacon, avocado, mushrooms, jalapeno peppers, and toppings ad infinitum, but can the classic hamburger really be improved upon?  Sometimes it’s best to stick with the simple and time tested. The most important step in assuring a great burger is using the right ground beef.  Ground chuck or a combination of ground chuck and sirloin, 80 % lean, is good.  Handle it gently. Don’t compact it.  Form 3 patties from each pound of ground beef. 

Cook on a medium hot grill or, if using a stove top skillet, sprinkle with salt.   Cook for about 4 minutes per side for medium rare. Salt and pepper, of course.  Don’t press down with a spatula.  A lightly toasted potato roll goes well. A slice of ripe tomato, red onion and leafy lettuce are not amiss.  Cheese—a warm melt of cheddar can’t hurt.  Pickles, ok, but don’t add more than you can get your mouth around, that is, unless you don’t mind the burger slipping out the other side or requiring the knife and fork treatment. Open an icy cold beer and enjoy!

A Classic Burger Sauce (Double or triple recipe as needed)

2 T mayonnaise

1 T ketchup

½ t sweet pickle relish

1/2 t sugar

½ t white wine vinegar

¼ t black pepper

Whisk ingredients together in a small bowl. 

Recipe by Phyllis Kirigin <<…>>      

Photography by Bill Brady

Look for my new book on food photography titled More Digital Food Photography available May 9th. 

 

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Crank up the BBQ-Grilled Ribeye Steak

A great steak from aged grass-fed beef can’t be beat. It doesn’t need a rub massaged into it to mask the flavor. Its own flavor is sublime. Continue reading

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Memories of a Brooklyn Basement-Why I became a food photographer

On March 15th 1976 I woke up to the sounds of my mother sobbing. Lying in my bed, I knew that my Grandfather, Frank Dellisanti, passed away. What I did not know was that would be the beginning of the … Continue reading

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Chicken Fried Chicken

Ingredients 30 saltine crackers 2 tablespoons all-purpose flour 2 tablespoons dry potato flakes 1 teaspoon seasoned salt 1/2 teaspoon ground black pepper 1 egg 1/4 cup vegetable oil 6 skinless, boneless chicken breast halves Directions Place crackers in a large … Continue reading

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Basic lighting for food photography

Lighting food is tricky if you don’t know what you are doing. As a New York City Food Photographer, I have been lighting food for years and there is always something to learn. The simplest way to approach lighting is of … Continue reading

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Real Ice vs. fake Ice

I am often asked by clients whether I prefer to shoot with real or fake ice. Often times the choice is dictated by the circumstance. For example, when I am shooting on location at a restaurant or bar, real ice … Continue reading

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Are you ready for a food photographer?

Choosing a food photographer can be an intimidating process. If you have never done a food shoot and are contemplating one here are some things to consider. If you are on the fence about whether you need a food shoot … Continue reading

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A Quick Look at Food Styling from an Expert Food Photographer

When it comes to the relationship between a food stylist and food photographer, one must proceed with caution. No matter which side of the fence you sit on, it is of the utmost importance to respect someone you work with. … Continue reading

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