Tag Archives: food photography

Prague – The Food

I’m still going through vacation photos; sorting them out and reliving our trip. As I am, I realized it only seems fair to post a few photos of some of the food we tried in Prague. I mean, Istanbul got a food post. And The Netherlands got a good bit of attention with Claudia’s herring and my beloved oliebollen. So, in the interest of all things fair and right and foodie, here are a few of the food snaps I managed to take before stuffing my face. Note to self: I really need to work on that whole ‘pause, show some restraint, photograph, then eat’ system.

The first thing you need to know about food in Prague is that it tastes better when you eat it in a quaint neighborhood beer garden like this one.

You can't beat the food or fun offered at a neighborhood beer garden

And it’s even better if your neighborhood beer garden is rowdy and festive and brightly painted, and has great beer and live music.

Who could possibly resist this place? Or polka music?

Not much of a beer drinker? How about a cup of piping hot honey wine, then?

Honey Wine vendor at Old Town Square

I’ll warn you – it tastes a little like a hot, oaky chardonnay but with a healthy dose of paint stripper and Nyquil. And not the good cherry Nyquil, either. Gird your loins, kids. This stuff packs a punch. It was warming and sweet at the first sip. It was punching me in the gut and trying to steal my wallet by the last. Frankly, they could have sold a lot more of it if they’d just served it up in one of these beauties. That little bit of marketing genius is free, honey wine man.

I'm guessing everything tastes better in hand cut Czech glass. Pinkies up!

You know what else is really attractive (to me, anyway)? Big honkin’ hams smoking on an open fire pit. I can’t look at this stuff without wondering where the big pan of biscuits is hiding. Yes, I’m southern. Why do you ask, darlin’?

This is Old Prague Ham and That is the Old Prague Ham Master

I could go into the history of Old Prague Ham, but frankly I don’t care how it got here. I just want it really bad and I can’t stay focused on anything other than its smoky goodness long enough to put any more effort into it. Here’s what you need to know – it’s gorgeous and it smells like smoky meat heaven. Period.

Don't you wish you had smell-o-vision right now?

But wait! There’s more! The OPH man also sells sausages with rye bread and spicy mustard. AND kraut with little Czech dumplings and chunks of smoked ham in it. And Nestea, evidently.

Oh yeah, baby. We're about to get our Eastern European on!

The sausage was tasty and the bread was lovely and that kraut was a work of art, but let’s talk about the ham for a minute. Stay with me.

I would eat this on a boat. I would eat this on a float. I would eat this in a car...

Now, I know what you’re thinking. You’re thinking, “Dang! That’s a lot of smoky ham!” And you’d be right. Which brings me to my one and only tourist rip-off cautionary tale from our trip. The sign above the Old Prague Ham quotes a price. A very reasonable price. What you won’t notice (because I swear it didn’t say it anywhere) is that the quoted price is for a certain size portion of ham and that OPH is sold by weight. So unless you step up and say, “I’ll take the 80 Czech crown portion” (which translates to roughly $4.00 US), they will give you a giant plate of ham and tell you it’s 200 crowns (here, I’ll do the math – that’s $10.00 US). Now, ten dollars isn’t going to break anyone’s piggy bank, but what it will do is feed everyone standing within 10 feet of you. And that’s 10 feet of space in Old Town Square where all the tourists mingle in close proximity. I ate ham. The Complete Package tried the ham. The four Asian tourists sharing our tiny cocktail table were invited to try ham, but giggled at the absurdity of the size of my ham plate and politely declined. So instead, it fed two young homeless men who were scrounging through a garbage bin rescuing bread that others had tossed aside, and it also fed their little dog. Little dog got that crusty piece of ham skin, and he totally rocked it. Which leads me to my last two bits of advice about Old Prague Ham.

1. Too much Old Prague Ham may lead to massive stomach cramping and over-consumption of anti-diahrreal medications. It may also cause you to curse the day you ever laid eyes on 200 crowns worth of OPH, and say things to yourself like, “I’m sorry, Istanbul. I packed that Immodium assuming that I’d be sharing it with you. But I was wrong. So wrong. Please forgive me.”

2. If the wish I threw into that wishing well comes true and I do, indeed, return to Prague some day, I’m having what TCP had.

Because that's the way *uh huh uh huh* we like it

And now for something sweet. While at Prague Castle, a smell danced past my nostrils that was so intoxicating, I found myself drifting toward it much like those old cartoons where the besotted floats above the ground being pulled in a trance-like state towards something irresistible.

One whiff, and you'll want to hand over your wallet & credit cards

In this case, it was trdlo. I know. It’s an odd name. But what it lacks in vowels, it more than makes up for in aroma and flavor. Imagine the smell of warm cinnamon sugared toast. Picture the texture of soft warm white bread hot out of the oven. Now imagine the combination of those two things – a warm, soft cylinder of piping hot bread, enrobed in a crunchy cinnamon sugar hug.

Trdlo stands draw crowds of visitors, all following their noses

Here’s how it works. Bread dough is rolled into a thin rope and wrapped around a metal cylinder. A board is sprinkled with sugar crystals and cinnamon, and the cylinder is rolled through it, as though rolling out a pie crust or pizza dough. Rolling helps to flatten the dough onto the cylinder and helps the sugar/cinnamon mixture stick to the dough. The cylinders are then placed one at a time onto a special rack over a hot fire.

This stuff is heavenly, which makes those holy rollers

As each trdlo is taken off on one end, another new one is added at the other end. By the time each cylinder makes it across the fire, it is perfectly golden and ready to eat. Each roll is broken in half, forming two beautiful golden cuffs of deliciousness. If they weren’t so darned irresistible, I’d wear them like bangles on both wrists. So not kidding.

Another sweet treat was our stroll through the small but interesting History of Chocolate Museum. It’s tiny and kind of kitschy, but also fun. Your reward for paying the entrance fee is the live chocolate making demonstration, where a candy shop employee shows you the steps to making hazelnut creme filled chocolate stars.

The live chocolate making demonstration in progress

Oh, the magnificent aroma of that chocolate room. It’s so strong and so heavenly, it seems to permeate every cell of your body for at least 20 minutes. If I could bottle it as perfume, I could buy a summer castle in Prague. It was glorious. If you’re into tasting over smelling, the pay-off comes at the end of the demonstration when you get to sample the goods.

Twinkle twinkle little star, cuter than a Hershey Bar

And while I’ve always made it a practice not to publish photos of myself or TCP, he did manage to snap a shot of me coming out of the tasting room. It’s not flattering by any means, but what are you gonna do? Sometimes the truth hurts.

Oh, snap! I was sure NanaBread was a brunette!

Prague is primarily known for it’s pork dishes and dumplings, but there were a few culinary surprises. Take this appetizer, for example.

Fried Sardines & a cold Pilsner - TCP was one happy cat!

I don’t heart stinky fish, but The Complete Package does and he was tickled to pieces with this plate of sardines, fried up crispy and dipped in mayonnaise. And for the record, that’s not lumpy American mayo from a jar. That’s the good stuff. The homemade version. And if you ever eat it (especially on fries while in Europe), you will never look back. I think TCP could have sat in this little Italian cafe and eaten sardines all day long. The beer didn’t hurt, either.

And then there was this steaming platter of Spaghetti Carbonara. It was lovely, but it tasted even better than it looked.

Proof that everything is better with bacon

This was TCP’s lunch. I was hoping he’d filled up on stinky fish, but no such luck. Evidently he was just getting started. But I did get one bite, and it was tasty. Don’t feel bad for me, folks. Mama didn’t raise no fool. I did my research and knew October was at the peak of the wild mushroom harvest season. So guess what I ordered?

Read it and weep - Wild Mushroom Risotto

Oh, yeah. It was creamy. It was earthy. And it was fabulous. Which reinforces what I’ve said all along. When you travel, give yourself a gift you’ll always cherish. Try local foods. Immerse yourself in local customs. Try to live, as much as possible, as a local instead of a tourist and you will create memories that will last a lifetime. And, truth be told, that works just as well when traveling to other states as it does abroad.

If you missed the Prague post, you can click here for a shortcut.

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Book Recommendation: Plate to Pixel

Plate to Pixel by Helen Dujardin, Wiley Publishing

If you read The Pioneer Woman’s website, you’ll know that she recently posted another “visit to the ranch” giveaway weekend. This one features a late July weekend of macaron baking and food photography tutorials. Did I enter the contest? You betcha. Why? Because I just bought the food photography book published by her special guest, Helene Dujardin. If you’re a food blog junkie, you’ll know her work from her lovely Tartlette blog. I love Helene’s blog for her gorgeous food photography. Yes, her recipes are also stellar. She is a trained pastry chef, after all. But her luscious photographs are like no other. They’re food art. And since I have a new Canon EOS Rebel T2i (my first “big girl” camera) and absolutely no photography experience, I was thrilled to discover that Helene had published a digital food photography and styling guide. I immediately went to Amazon and ordered it, and couldn’t wait to dig in.

What I love most about Helene’s book is that it’s laid out in a start-to-finish manner, beginning with food photography basics and ending with an “after the capture” chapter on photo transfer, editing, storage and copyright tips.

In between, she shares tips for lighting, food staging/styling and composition. Helene shares her knowledge in a straight forward, easy to understand manner. And while I may never have a career as a professional food photographer, I am certain her guide will help me become a better overall photographer.

On that note, I would like to share some news. I was recently contacted by a graphic design company about the use of a photograph that appeared in my blog. It was a photo I took for my carnitas recipe. After exchanging a few e-mails, I agreed to allow them to use the photograph for a marketing campaign if the client chose to include my photo. Well, weeks later, the client did indeed select my photo for inclusion in their campaign, and I received a small check for the limited royalty-free use of my photo. That’s right. In the loosest possible use of the term, I am officially a professional photographer. It may be the world’s shortest lived career, but I was excited none the less. For now, I’m framing the final letter, the check and the photo for posterity’s sake. Even if this turns out to be a one hit wonder, I can at least look at it, smile and remember when.

Note: I’d like to thank Michelle at Brown Eyed Baker blog for introducing me to Plate to Pixel through a recent post. Proof positive, in my opinion, that you can always learn more by reading other bloggers. Thanks, Michelle!

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Filed under Miscellaneous Thoughts, Technical Stuff