Fotografer.net - Galeri: Taste of Italy

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Bernard Juniardy,Beben (50050)

20 tahun yang lalu

Ide kreatif, fokus tajam serta cahaya sdh pas, komposisi sdh seimbang.

Harryanto Tjhandra (15883)

20 tahun yang lalu

Foto produk yg bagus Rada-rada soft ya ? Anyway this is great, saya pengen loh bisa motret kayak gini, mau ngajarin saya ? :D

Simon Indra (27571)

20 tahun yang lalu

tonenya terekam dengan baik...nice shot....

btw cobain resep ini deh----- 12 Roma or plum tomatoes (about 1 3/4 pounds) salt and pepper to taste 3 cloves garlic 1/2 bunch parsley 1/2 cup olive oil 4 quarts water 1 tablespoon salt (for cooking the pasta) 1 pound dried spaghetti 2 tablespoons butter 1 bunch fresh basil (1/2 cup chopped) Preheat oven to 350°F. Preparing the Tomatoes Cut the tomatoes in half lengthwise, and place them — cut side up — in a large shallow baking dish. Salt and pepper them lightly. Preparing the Garlic, Parsley, and Olive Oil Peel and finely chop 3 cloves of garlic. Wash the parsley and pat dry; remove and discard the stems. Finely chop the leaves (you want about 1/2 cup.) Mix together the garlic, half of the parsley, and 2 tablespoons of the olive oil in a small bowl. Using a spoon or your fingers, pat the garlic mixture on the tomatoes, and drizzle on 2 more tablespoons of the olive oil. Bake for 45 minutes, uncovered. The tomatoes should be mushy; if not, bake for another 10 minutes and test again. Cooking the Spaghetti After the tomatoes have baked for 30 minutes, fill a 6-quart pot about 2/3 full of water, stir in the 1 tablespoon salt, and set over high heat, covered. When the water reaches a full boil, add the spaghetti and stir. After about 10 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm. Pour the water and the spaghetti into a colander set in the sink. Let the pasta drain. Finishing the Pasta Melt the butter in a small pot over medium heat. Chop the basil leaves into small pieces. In a large serving bowl, mix together the remaining parsley and olive oil, the melted butter, and the basil. Add the drained spaghetti and the baked tomatoes. Using two forks, lift small batches of spaghetti until it is all coated with the oil-butter mixtue and the tomatoes are well distributed. Serve immediately. Learning to Cook with Marion Cunningham April 1999 Marion Cunningham Random House

Hartono Wijaya T. (34931)

20 tahun yang lalu

Bagus sekali, cuma pantulan di tomatnya terlalu keras....

Joni Wang (22720)

20 tahun yang lalu

Komposisi dan warna yang cantik pantulan sinar di tomat kurang sreg nih

Budi Basuki (2912)

20 tahun yang lalu

Komposisi apik warna2 bagus termasuk still life to, pantulan di tomat yang kanan keliatannya mengganggu ya,......

Ryan Boedi (30851)

20 tahun yang lalu

Saya bukan fotografer still life , tapi kebetulan saya kerja di advertising, menurut saya konsepnya sudah oke cuma agak terlalu ramai, buahnya bisa dibuat lebih segar, bayangan lampu & irisan tomat yang terpotong malah menggangu dlll, salam ...