A new layout and many updates!

About three or four weeks ago, someone suggested that I start taking pictures for Penn's food magazine, Penn Appetit, and I thought "what a good idea!", especially since my attempts of joining the DP's photography crew was epically failing as they refused to update the listserv. Multiple inquiries and several weeks later, I finally got on the PA listserv and before I knew it, got my first list of photo assignments.   Of course I was under the assumption that someone else was going to make the dish and all I had to do was take the picture. Wrong.  Here's my assignment: "take a picture of a bowl of congee with a blurry background with steam coming up in a fancy Asian bowl... we have bowls and utensils if you need it". What?  Does that mean I have to cook it to? Well at least I am Asian...so I guess all I have to do is throw all of the ingredients in my fridge into a big pot of rice and cook it. How hard is that?

That's right! I've learned how to collage pictures! :D



3 hours and 6  bowls of congee later, I finally got my shots. Who ever knew that capturing steam was SO difficult? Especially when you have to plate it, get a "blurry" background and take it under decent lighting. Not saying that I didn't love the whole experience and enjoyed eating the congee tremendously. Oh yea, the fact that I made my chef friend help me cook and plate it probably didn't hurt either....

Toppings for the shots included: preserved eggs, scallions, fried onion, pork belly and cilantro.It also turns out that the only place in my dorm room that has semi decent lighting is under the kitchen sink...awkward. After much fumbling with a hot stove, a wok full of rice goo and a sink full of dishes, we managed to make it work. Of course, none of this would have been possible if it weren't for the lovely Ikea shelf in my kitchen, which comes apart in snap, and provided the perfect platform to shoot on.

Next time, I am so taking pictures when there is still light out.


Congee Recipe: 
1 cup of rice
9 cups of liquid ( I used 4 cups of chicken stock and 5 cups of water)

Place in a big pot and bring to a boil. Then simmer for about an hour.