Photo by Donna
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Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
Monthly Archives: January 2010
Salt. Is It Good Or Bad?
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Ixtapa, Mexico: Food Blogger Camp and Travel Photos
I love travel photography because you can shoot anything you want, especially when I go off by myself and can really observe and concentrate on the light and what it creates. Here human beings are being silly thinking they can make this beautiful palm tree more beautiful.
You have to be willing to get up early to get the light. I made these sand abstracts early one morning, rising at 6:30 and stopping at 9am because the light gets too harsh. If anyone knows me and had been watching me take these they would surely say, "what IS she doing now?"
Had a great time at the food blogger's camp at Club Med Ixtapa. Food bloggers are wonderful people and food/photography bloggers are super great. Diane and Tod of whiteonricecouple.com. told us ...
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Ixtapa Mexico: Travel Photography
Hola!
Food bloggers camp rocked. The place, weather, food and free flowing booze was a spectacular break from frigid Cleveland, but it was the bloggers and their significant others that filled me with inspiration and warmth. Having been a photojournalist, it was also fun to be shooting not just food, but anything I wanted while there.
still catching up (got stuck in Houston overnight) but wanted to post something to say how excited I am to implement what I learned by finding out about Animoto which will allow me to create a short slide show video on my page.
So stay tuned for my video and discussion on travel photography.
Adios—Donna
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Food Blogger Camp
All photos by Donna
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In the Kitchen with Chef Pardus
I'm taking a break from the blog this week but my friend Michael Pardus, the chef I wrote about in The Making of a Chef, the guy who called me a wuss and set into motion what would become a dualcareer of cooking and writing (some people learn to cook out of love, I did it out of anger), has offered to step in with a few dispatches from K-1 his kitchen at the CIA where he teaches The Cuisines of Asia. Throughout his classes he asks students to take flip videos of various techniques that he teaches, such as the one above, the proper way to poach shrimp so that they're tender and succulent and not rubber. And he'll follow with spring roll technique. These are ...
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