#Texas-style barbecue

[fieriframes]

[And after years of working in other people's joints, she decided to open her own, bringing Texas-style barbecue to the people of Philly.]

[gbsbbq]

The Art of Smoked Brisket: A Culinary Journey Through History, Methods, Flavor Profiles, and Seasonings

Smoked brisket, a cornerstone of barbecue cuisine, is celebrated for its unparalleled combination of rich flavor and tender, melt-in-your-mouth texture. This culinary masterpiece boasts a captivating history, diverse cooking methods, unique flavor profiles, and a world of seasonings to explore. In this extended blog post, we will embark on a comprehensive exploration of smoked brisket, delving…

[ronniefein]

I was never a big brisket fan. Soft, wet, brown meat just isn’t my thing. My mother, who was a very good cook, and every other woman in the family, served the meat with pan juices and overcooked onions and carrots.

It was one of the only recipes of my Mom’s that I didn’t like.

So when it was my turn as woman of the house this was not a dish I ever cooked for the holidays.

Then my sons-in-law came along and wanted to know “where’s the brisket?”

I had to find a way that satisfied the whole crew.

After a while I discovered Texas style barbecued brisket: tender meat glazed with thick, tangy sauce and crispy ends and outsides. It was a transformative moment, gastronomically speaking

I wish my Mom was here to try it!

Brisket is expensive, so I don’t make it often, but when I do I always pre-cook it to tenderness this way, then glaze it with barbecue sauce (instructions for when to do what are in that post too).

Follow me on Instagram @RonnieVFein

This year, this is the sauce I am using:

TEXAS STYLE BRISKET

2 tablespoons olive oil

1 large onion, finely chopped

1 medium clove garlic, chopped

1 teaspoon finely chopped chili pepper

2 cups ketchup

1/2 cup apricot jam

1/2 cup orange juice

1/4 cup honey or maple syrup

1/2 cup apple cider vinegar

1/2 cup brown sugar

pinch of ground cloves

pinch or two of freshly grated nutmeg

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, jam, orange juice, honey or maple syrup, apple cider vinegar, brown sugar, cloves and nutmeg and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 15 minutes or until thick.

Makes about 2-1/2 cups

[qereceitas]

Guia Prático: Como Fazer Churrasco Americano

Você adora churrasco e quer aprender a preparar um autêntico churrasco americano? Neste guia prático, você encontrará todas as informações necessárias para surpreender seus convidados com uma deliciosa receita de churrasco americano. Vamos abordar os cortes de carne mais utilizados, as técnicas de preparação essenciais, os molhos e temperos típicos e até mesmo os acompanhamentos clássicos para…

[lewisvinga]

i’ll cowboy the best | daniel ricciardo x fem! reader

summary; just f1’s favorite honorary texan and his very texan girlfriend

fc; various girls on pinterest

warnings; ?

taglist; @namgification @louvrepool @locelscs @thehufflepuffavenger1 @minseok-smaus @goldenmclaren @ollieshifts @lavisenri @graciewrote @xoscar03

notes; requested !

masterlist !

⋆ ˚｡⋆୨♡୧⋆ ˚｡⋆⋆ ˚｡⋆୨♡୧⋆ ˚｡⋆⋆ ˚｡⋆୨♡୧⋆ ˚｡⋆

yourusername uploaded to their story !

[caption 1; princess n i counting down the days danny comes to texas ❤️‍🩹] [caption 2; 🌅🌞]

danielricciardo just a few more days, my pretty lady

yourusername oh i’m counting down the days

yourusername mama’s preparing a feast for you, so you better come prepared !😇

danielricciardo: mama l/n’s famous smoked barbecue? oh i’m READY

⋆ ˚｡⋆୨♡୧⋆ ˚｡⋆⋆ ˚｡⋆୨♡୧⋆ ˚｡⋆⋆ ˚｡⋆୨♡୧⋆ ˚｡⋆

liked by yourusername, landonorris, and others !

danielricciardo: if she wants a cowboy, i’ll cowboy the best

tagged; yourusername

yourusername: country boyyyyy i love youuuu

danielricciardo: ah😛

danielricciardo: love you, my sweet girl🩷

username: THE VINE REFERANCE IM IN TEARS

username: she’s so country girl core

username: Y/NNNNNN

username: they’re so cute 🥹

username: now we know why daniel loves texas so much 🤔🤔🤔🤔

username: the zach bryan lyrics IM SICK WHEN WILL IT BE MY TURN😭🙏

username: i want an australian bf who wants to live on my ranch too😞😞😞

username: the picture of them on the horses I LOVE THEM UR HONORR

landonorris: invite me next pls😁

danielricciardo: you don’t deserve the famous l/n smoked bbq🙄

yourusername: anyone is welcome at the l/n ranch! and danny, don’t be rude!! there’s plenty ribs to go around 😋

danielricciardo: sorry sweet cheeks 😬

landonorris: SCORE i’ll be there before cota😇

maxverstappen1: what abt me 😞

yourusername: you’re welcome too, max! papa is a fan🫶

danielricciardo: but he likes me best😁😁

username: y/n’s fits n aesthetic is everything to me😖😖😖

username: the country ranch aesthetic is so perf for daniel and y/n yall can’t change my mind

username: no wonder why he likes texas sm😩

username: y/n makes me want to get a pair of cowgirl boots n style them w dresses 🚶‍♀️

username: the horsesssss🥹

username: one day i’ll get someone to post me to zach bryan lyrics, one day😞

[diazsdimples]

I am just as devastated as the next person about Bobby and Athena’s house being burned down but think about the possibilities! Walk with me here. Bobby spending 90% of his time on Real Estate websites when he’s not plotting how to get the 118 back from Gerrard. Athena noticing that his searches get gradually further away from metropolitan LA until one day, Bobby very happily shoves the laptop in front of her face and there’s a listing for a very cute looking ranch-style property. “And it’s only an hours drive on the freeway, Athena!” Athena’s initially resistant because since when has Bobby ever expressed interest in living on a ranch and also she is a city girl through and through, but Bobby finally convinces her to come view the property with him and fuck, it’s actually kinda perfect. It’s in their price range, with a lovely big house that’s got 4 bedrooms (one for them, one for Harry, one for May, and a guest room/ office), the kitchen is massive and rustic and Bobby’s like a kid in a candy shop the whole time, just bouncing around this place like an energised toddler (“it has a walk in pantry, Athena!”) and Athena starts unconsciously planning the furniture layout and some renovations. And then, and then, Bobby takes her outside and the back yard is absolutely gorgeous; there’s a patio that’s got a barbecue, a stone pizza oven, a fire pit (one outside this time), there’s so much room and space and Athena can feel herself gradually falling in love. And it’s got TWO WHOLE PADDOCKS! The opportunities are endless! They go home and she tries to act indifferent but Bobby finds her looking at the listing again and going through their finances, scoping out the local area, checking her commute time into work. They talk about it a couple more times, during which Bobby mentions the fact that he’s always wanted to own horses and he misses having chickens like he did when he was little in Minnesota, and honestly it’s her husband’s insistence and pure joy that ends up convincing her. She’s got one condition though: she gets a bunny rabbit. It’s a non-negotiable. If Bobby wants the house, Athena gets a rabbit. Bobby agrees, so they end up putting in a tentative offer, slightly under what they think it could go for, but miracle upon miracles, it gets accepted!! They finally tell the 118 (who respond with a variety of reactions, most of which being “you bought a what??”) and a few weekends later, they’re moving in their few worldly possessions, as well as setting up all the furniture Bobby impulsively ordered one night when Buck was over and pulled up a few furniture stores. Athena starts building a rabbit hutch, which turns into something more like a rabbit castle cause she’ll only have the best for her baby, and she gets her rabbit, who she names Hercules. He spends a fair chunk of time inside, on her lap as she rubs his ears. Bobby ends up buying a whole flock of hens, and a rooster that he names Maurice (and he’s never seen Tommy back up quite as quickly as he did when Buck showed him the chickens with a shit eating grin on his face). Eddie and Buck help to build a massive vegetable garden which Bobby fills with herbs and vegetables and flowers. He wants a dog, but Athena won’t allow it cause 1. She’s allergic and 2. Hercules doesn’t like dogs apparently. So he gets two horses instead, a mare and a gentle old gelding and spends his days off riding the horses (he does hire someone to care for the horses when he can’t) and tending to his garden and cooking and he’s never felt quite so happy in his life. A lot of plaid begins to work it’s way into his wardrobe and when he gets the horses, Eddie brings him back a pair of cowboy boots and a Stetson from Texas, which he initially doesn’t wear but then Athena says he looks hot in them so he brings them out when he’s riding the horses. And no one minds the long drive to their new place cause it’s so perfect, they have the best cookout there and it’s clear that Athena and Bobby are the happiest they’ve been in years.

[the-cimmerians]

A federal judge in Texas recently blocked a new Federal Trade Commission rule that would have prohibited new employee non-compete agreements starting September 4. Judge Ada Brown of the Northern District of Texas ruled on August 20 that the FTC lacked the power to prevent employers from requiring even entry-level fast food workers to enter into really stupid contracts that prohibit them from getting better jobs at competing businesses. And maybe, given recent Supreme Court rulings, the FTC has no power to regulate anything at all, you never know.

Noncompete agreements were supposedly needed to keep executives and industrial secret-havers from stealing important “trade secrets” — like “Arby’s Arby-Q barbecue sandwiches contain no more than 30 percent roadkill” — and giving them to competing businesses. But for workers below the management level, the agreements all too frequently suppressed wages and kept people from changing jobs or starting their own businesses. That’s why Joe Biden started calling for an end to the damn things since his 2023 State of the Union address.

Backers of the FTC rule argued that existing intellectual property laws do a fine job of protecting genuine trade secrets, and that for the vast majority of folks, noncompete agreements amounted to cartel-style barriers to competition. The agency estimated the rule could potentially increase wages by as much as $488 billion over the next decade, amounting to a $524 annual wage increase for the average worker.

But businesses of all sorts, mostly Big, and the US Chamber of Commerce objected, arguing that stifling competition is the American way, and that the FTC has no business interfering with how they break their workers’ spirits and keep wages down. Judge Brown held that the FTC “exceeded its statutory authority,” that the rule was “arbitrary and capricious,” an attitude that is reserved solely for petty dictator jackwad bosses, and that the rule would “cause irreparable harm” to said jackwad plaintiffs.

When the rule was introduced in April, FTC Chair Lina M. Khan argued that the “freedom to change jobs is core to economic liberty and to a competitive, thriving economy,” and that noncompete agreements unfairly limited workers’ freedom to seek higher wages and better work conditions, and that noncompetes were bad for business too, “depriving businesses of a talent pool that they need to build and expand.”

The ruling is pretty much guaranteed to go to the US Supreme Court, because in July, a different federal judge in Pennsylvania upheld the FTC rule, noting in that case that “The FTC's substantive rulemaking authority has been confirmed by circuit courts interpreting the FTC Act, as well as by Congress when it enacted its 1975 and 1980 Amendments to the Act,” which sounds convincing enough until you remember that was a long time ago and the Supreme Court now believes businesses can do almost anything they want.

If we’re lucky, the case may eventually be resolved without the Supremes deciding that indentured servitude is also legal again.

[endreal]

hi @goudzwart! I know a few things about US condiments and I wanted to address a neat little language quirk from your reblog. in the US 'cocktail sauce' is a tomato-and-horseradish based sauce that's commonly served with seafood. it's called cocktail sauce because classically it's associated with the prawn cocktail hors d'ouvre, and I think is pretty much identical to the British dish of the same name. fry sauce is... well, i don't actually know bc I have lived in the barbecue sauce part of the US not the fry sauce part of the US but from what I understand is either a mix of ketchup + American mayonnaise or, like, Thousand Island dressing with some extra spices in it.

as an aside, there are at least 6 different styles of sauce called barbecue sauce in the US alone (texas, kc, memphis, lexington, eastern, carolina gold, and alabama white). isn't it wild how people use the same words to refer to very different things? people be people-ing!

[copperbadge]

(for when you're less stabby but still productively salty)

Statements of (assumed) fact: - You enjoy mustard - You know a lot about mustard varieties - You enjoy BBQ - You have ties to Texas Violence: Rank the various types of regional BBQ

It took me so long to be less stabby!

We talked about this a bit but for the benefit of the readers, I recall saying that while I do enjoy barbecue I'm not any kind of expert about it. Although I did the other day have a conversation with someone from Texas who asked, "So did you find any good barbecue in Chicago yet?" and I said "Uhhhhhhhh not really?" and he was like I KNOW RIGHT

There's ok barbecue here, but nothing especially great. I know that there's great barbecue somewhere on the South Side but I'm never down there so I don't get much chance to sample. And as he pointed out, Texas-style and Chicago-style are very different.

IDK, my love of being a snob about things is warring with my love of sampling true regional cuisine, so it's hard to rank regional barbecue when I want to eat all of it. I do love a sweet sauce, I'd rather have sweet than hot, so I think my tastes generally run towards midwestern, KC-style. For the same reason I like Carolina, because it's that mix of mustard and sweet. I'm big on burnt tips and smoked turkey and I do think you get a lot more of that outside of Texas, where it seems like it's always about ribs and brisket.

But also, because I ate a pretty limited diet as a kid especially when dining out, one of the foods I love most in the world is a grilled hamburger, even though a lot of people don't consider burgers to be barbecue (and of course purists don't consider "grilling" to be barbecue). But if there's a grill going I want to slap some burgers on it. Or some teriyaki chicken skewers. This is probably my California showing.

So I think probably like...KC-style, then Carolina, then Texas, then like, northern-midwest where I am now, and then whatever's happening anywhere west of Texas. But also: hamburgers.

Come to think of it, I don't know if the northeast has a barbecue tradition. Y'all got good cue out there? Don't get me wrong, I love a lobster roll or some steamed crab or slow-cooked baked beans, but I don't think I've ever seen a recipe for like, Maine Smoked Pork Belly.

Anyway I do love A Meat cooked over A Fire in A Sauce, which I feel is what counts. :D

[dystopicjumpsuit]

This might be a weird ask, so please disregard if you’re not interested in answering it.

I think you mentioned once that you like to cook, and a lot of your fics have mentions of food (which I love btw). So I was wondering: Do you have specific meals/recipes that make you think of certain clones? Or, do you have any headcanons as to Earth-based meals/foods specific clones would deem their favorite?

Not a weird ask at all! I do love to cook, and I'm always down to talk about food 💚

I will always think about fresh pasta with wild mushroom ragu when I think about Waxer thanks to "The Sixth Language." I have actually made that meal, and it's delicious. (I also tried to do the sexy cooking lesson with my partner, which was... Less successful 💀)

I personally headcanon that every clone has a massive sweet tooth thanks to their enhanced metabolisms and the fact that they didn't get sweets growing up. I also think they would pretty much all enjoy spicy food. This HC is for sure influenced by how spicy Mandalorian cuisine is supposed to be.

I think a lot of family-style meals would be really appealing to the clones, just because they would appreciate the sense of community. Any meal where a big group of people gathers around a table to eat and drink and laugh and talk and bond—I think that would be a dream come true for a lot of the clones. NB I'm not necessarily talking about literal biological family here; I mean it in the sense of the people you love and care about most—whomever that may include.

As far as specific foods:

I think Gregor would have a weakness for cheeseburgers (and apparently pineapple).

Dogma seems like a risotto man to me, for some reason (the technique would appeal to him, I think). He would probably love the precision of molecular gastronomy.

We know the Bad Batch loves sushi! I think seafood would be popular with a lot of the clones because they grew up on an oceanic world (though to be honest, I don't know whether their diets actually included seafood on Kamino, or whether it was just nutrient sludge).

I think Crosshair would love ramen—if he ever got a chance to actually take a bite of it.

Jesse seems like he would be very aware of his macros, and he'd be a surprisingly good cook. Mapo tofu would be his specialty. He would tell you exactly how many grams of protein was in it.

Tup... Vegetarian. Idk why, he just gives the vibe. But he'd be sneaky about it. He'd feed you the most amazing meal of your life, and you'd never even realize it was vegan.

Fireball would probably love poke bowls. Extra avocado, please!

Kix is addicted to junk food, and if anyone teases him about it, he'll be extra shaky next time he has to give them an injection. Jesse is constantly trying to get him to do better.

Rex has been a Sunday roast fan ever since he ate dinner with Cut and Suu.

Wolffe and Hunter seem like barbecue men—legit barbecue, not burgers and hot dogs. Like cochinita pibil, Texas-style brisket, barbacoa, Carolina whole hog. FIRE🔥

Cody secretly loves cheap pizza (think Little Caesar's), but if you asked him his favorite food, he'd probably say something like coq au vin. Don't get me wrong, he likes coq au vin too; it just doesn't scratch that particular itch.

The entire Coruscant Guard loves street food. Any kind of street food. If it comes from a food truck and can be eaten while walking, they're happy.

Damn, this got out of hand! I could go on until the world ended, but I have to stop somewhere. Thank you for the amazing question, Alli! It was so much fun to think about. And I'm so happy you enjoy the way I work food into my fics! One of my upcoming multichapter stories has an OC who is an aspiring cookbook author, and there is SO. MUCH. FOOD in that fic.

[l-egionaire]

I've seen some people float the idea that after finishing college in New Rome Annabeth would work on constructing a "New Greece" in camp half blood. I at first liked that idea but lately I've thought "She wouldn't do that" because it's A) Thinking too small for Annabeth and B) Not accurate to how Ancient Greece was.

Because Greece wasn't really one place back in the ancient times when the Greek gods were still on Earth. Greece was a bunch of city states that were all part of the same continent but not one country. So, instead of building ONE city near Camp Half-Blood, Annabeth would build greecian cities in ALL FIFTY STATES OF THE US.

Each one would be like a small Greek city built into hidden locations all over the US, with the largest one being New Athens in New York (because Annabeth would absolutely want to build a New Athens). Each one would be filled with demigods, nature spirits, cyclopses, and other magical beings. Each would have their own unique features, but some brands and businesses would be shared among them, including the Hermes mail service, Hepheastuses arsenal stores, demigod general stores that sell everything from rope, swords, ambrosia and nectar to flashlights and batteries, and of course Blitzen's Best.

Each city would have a patron God or goddess who provides the city with magical protections against monsters. Poseidon in Maryland, Zeus in DC, Demeter in Kansas and oddly enough, Artemis in Texas. (Ares wanted to be the patron God of the Texas city and tried offering the demigods who ran the city machine guns that shot celestial bronze bullets but Artemis beat him out by preparing the Texan demigods a barbecue feast made from creatures she'd caught on her hunt.) The only one that has more than one is New Athens. It's patron deities being Athena, Poseidon, Apollo, and Dionysus.

Each city is its own independent city, each run by their own special counsel of demigods and spirits. Thus, each one has their own unique culture, layout, businesses and even styles of pizza. Much like the US states, each city has their own little microcosm of culture.

[mayhemthemamp]

Here’s the thing about a barbecue:

And it’s like my only nitpick about NPMD, which really isn’t much of a nitpick because it still works with the idea of a shitty high school theatre production.

So all of our Barbecue Monologue-ers talk with Southern Accent or their best tries at a southern accent. This suggests that these monologues occur in the south.

But here’s the thing:

In the South, what the monologues are portraying is not called a “barbecue.” It’s called “grilling out.”

“Barbecue” is pulled pork, brisket, and/or chicken. It is smoked for long hours, sometimes days, and then depending on where you are, it is either drenched in barbecue sauce or served as is with sauce on the side. And again depending on where you are depends on what kind of sauce you get (Vinegar based barbecue sauce sucks! Yeah I said it!). The sides are usually mac n cheese, some kind of biscuit, coleslaw, and maybe some kind of potato. Maybe.

It is really involved, and Southerners get really defensive about their barbecue. Like just go look up Texas Style vs South Carolina style barbecue.

All of this to say, even though they’re not portraying “real southern barbecue,” I love this scene and I want to see all of the Barbecue Monologues because they’re fucking transcendent.

[southernfoodtournament]

Ok so ngl I get a little confused on different bbqs. Can I get a short rundown on the differences?

Texas BBQ: Broad term for about four subtypes (Central Texas, East Texas, West Texas, and South Texas). Central Texas includes a lot of dry rubs and slow-cooked meat; East Texas is also slow-cooked, but uses more tomato-based sauces. West Texas is cooked over an open flame (as opposed to smoked) over mesquite wood. South Texas is Mexican-influenced slow-cooked barbecue, also called barbacoa. Pick your favorite regional style of Texas BBQ if you pick this option.

Carolina BBQ: Broad term for about three subtypes (West NC, East NC, and South Carolina). East NC includes vinegar-based sauces and no tomatoes; West NC includes sauces created with tomato bases, vinegar, and dry spices. South Carolina uses vinegar and tomato-based sauces in some regions, but is most known for its mustard-based BBQ sauce.

Memphis BBQ: More specific term for a type of barbecue that involves complex spice blends (usually unique to specific pitmasters, though brown sugar, paprika, and garlic tend to show up a lot) and tomato-based glazes. This style is also slow-cooked.

Alabama BBQ: Like several other styles, a lot of Alabama barbecue is slow-cooked and smoked in a tomato-based barbecue sauce. However, Alabama is unique in that it has a white barbecue sauce that includes mayonnaise and is served over smoked chicken.

If I got anything wrong I am so so sorry please don't kill me barbecue fans

[lovebugsins]

if u visit america, make sure to eat local barbecue styles~~

oooh i really want to try proper Texas BBQ! we have an American style BBQ burger place nearby and it's so good but proper home made Texas stuff? a proposal will occur i fear

[yvetteheiser]

Yvette Heiser - Shine in Texas: Food and Phone Photography Tips

In the heart of Texas, where culinary delights meet picturesque landscapes, capturing the essence of food through photography has become an art form, Yvette Heiser Capture Elegance: Food and Phone Photography Tips to Shine in Texas, shares her expertise on how to elevate your food and phone photography game. Whether you’re a food blogger, an Instagram enthusiast, or simply someone who loves to document their culinary adventures, these tips will help you shine in Texas.

Understanding the Basics

Before diving into the specifics, it’s essential to understand the basics of photography. Yvette emphasizes the importance of lighting, composition, and focus. Natural light is your best friend when it comes to food photography. Aim to shoot during the golden hours—early morning or late afternoon—when the light is soft and flattering. Avoid harsh overhead lighting, which can create unappealing shadows.

Mastering Your Phone Camera

Modern smartphones come equipped with powerful cameras that can rival traditional DSLRs. Yvette advice taking full advantage of your phone’s capabilities. Start by exploring the manual settings. Adjust the exposure, ISO, and white balance to suit the lighting conditions. Use the gridlines feature to help with composition and ensure your shots are level.

One of the most overlooked features is the focus and exposure lock. Tap on the screen to set the focus and hold it to lock the exposure. This technique prevents the camera from readjusting the focus and exposure while you frame your shot, resulting in a sharper and more consistent image.

Styling Your Food

Food styling is an art in itself. Yvette suggests starting with fresh ingredients and vibrant colours to make your dishes pop. Pay attention to the plating—arrange the food in an aesthetically pleasing manner. Use props like cutlery, napkins, and fresh herbs to add context and interest to your photos.

Editing Like a Pro

Editing is where your photos can truly come to life. Yvette recommends using editing apps like Adobe Light room or VSCO. Start with basic adjustments like brightness, contrast, and saturation. Be careful not to overdo it—aim for a natural look that enhances the food’s appeal.

Capturing the Texas Vibe

Texas offers a unique backdrop for food photography. From bustling food markets to serene countryside settings, there’s no shortage of inspiration. Yvette encourages exploring local food scenes and incorporating elements of Texan culture into your photos. Capture the vibrant colors of Tex-Mex cuisine, the rustic charm of barbecue joints, or the elegance of fine dining establishments.

Engaging with Your Audience

In the age of social media, engaging with your audience is just as important as taking great photos. Yvette suggests sharing behind-the-scenes shots and stories to give your followers a glimpse into your creative process. Use captions to tell the story behind the dish—where it came from, how it was made, and why it’s special to you.

Photography is more than just capturing moments; it’s about telling stories through images and Yvette Heiser - Capture Love and Cuisine: Expert Tips for Wedding and Food Photography, a seasoned photographer, has mastered the art of both wedding and food photography. Her expertise lies in blending the elegance of weddings with the allure of culinary delights. Here, she shares her top tips to help you excel in these two captivating genres.

The Art of Wedding Photography

1. Understanding the Couple’s Vision

Every couple has a unique vision for their wedding day. Yvette emphasizes the importance of understanding their preferences and expectations. Have a detailed discussion with the couple to know their style, favourite poses, and must-have shots. This ensures that your photos reflect their personalities and the essence of their relationship.

2. Capturing Emotions

Weddings are filled with emotions—joy, love, excitement, and sometimes tears. Yvette advises focusing on candid moments that capture these genuine emotions. Be unobtrusive and ready to snap those fleeting moments that tell a heartfelt story. From the bride’s nervous excitement to the groom’s first look, these candid shots are often the most cherished.

3. Mastering Lighting

Lighting can make or break a photograph. Natural light is ideal, but weddings often have varied lighting conditions. Yvette suggests scouting the venue beforehand to understand the lighting setup. Use reflectors and diffusers to manage harsh sunlight or indoor lighting. For evening receptions, off-camera flash can add a dramatic effect without overpowering the scene.

4. Composition and Framing

Composition is key to creating visually appealing photos. Yvette recommends using the rule of thirds to balance your shots. Frame the couple against beautiful backdrops, like a sunset or a decorated archway, to add depth and context. Pay attention to details like the bride’s dress, the groom’s boutonniere, and the wedding rings to create a complete narrative.

The Art of Food Photography

1. Lighting is Crucial

Just like in wedding photography, lighting plays a crucial role in food photography. Yvette prefers natural light for its ability to highlight the textures and colours of food. Shoot near a window or outdoors to take advantage of soft, diffused light. Avoid using direct flash, as it can create harsh shadows and unflattering reflections.

2. Styling Your Food

Food styling is an art that requires attention to detail. Yvette suggests starting with fresh ingredients and vibrant colours to make your dishes stand out. Arrange the food in an aesthetically pleasing manner, using props like cutlery, napkins, and fresh herbs to add context. Experiment with different angles to find the most flattering perspective.

3. Composition Techniques

Composition in food photography is about creating a visually appealing arrangement. Use the rule of thirds to place the main elements off-centre, creating a balanced and dynamic image. Overhead shots are great for flat lays, while a 45-degree angle can highlight the layers and textures of a dish. Don’t be afraid to get close to capture the intricate details.

In conclusion, shining in Texas with your food and phone photography is all about mastering the basics, utilizing your phone’s capabilities, styling your food creatively, and engaging with your audience. With Yvette Heiser’s tips, you’re well on your way to capturing the elegance and vibrancy of Texas cuisine. So grab your phone, head out to your favourite Texan eatery, and start snapping those mouth-watering shots!

[byneddiedingo]

Gregory Peck and Jennifer Jones in Duel in the Sun (King Vidor, 1946)

Cast: Jennifer Jones, Gregory Peck, Joseph Cotten, Lionel Barrymore, Herbert Marshall, Lillian Gish, Walter Huston, Charles Bickford, Harry Carey, Tilly Losch, Butterfly McQueen. Screenplay: David O. Selznick, Oliver H.P. Garrett, based on a novel by Niven Busch. Cinematography: Lee Garmes, Ray Rennahan, Harold Rosson. Production design: J. McMillan Johnson. Film editing: Hal C. Kern. Music: Dimitri Tiomkin.

This is a bad movie, but it's one distinguished in the annals of bad movies because it was made by David O. Selznick, who as the poster shouted at moviegoers, was "The Producer Who Gave You 'GONE WITH THE WIND.'" Selznick made it to showcase Jennifer Jones, the actress who won an Oscar as the saintly Bernadette of Lourdes in The Song of Bernadette (Henry King, 1943). Selznick, who left his wife for Jones, wanted to demonstrate that she was capable of much more than the sweetly gentle piety of Bernadette, so he cast her as the sultry Pearl Chavez in this adaptation (credited to Selznick himself along with Oliver H.P. Garrett, with some uncredited help by Ben Hecht) of the novel by Niven Busch. Opposite Jones, Selznick cast Gregory Peck as the amoral cowboy Lewt McCanles, who shares a self-destructive passion with Pearl. Both actors are radically miscast. Jones does a lot of eye- and teeth-flashing as Pearl, while Peck's usual good-guy persona undermines his attempts to play rapaciously sexy. The plot is one of those familiar Western tropes: good brother Jesse (Joseph Cotten) against bad 'un Lewt, reflecting the ill-matched personalities of their parents, the tough old cattle baron Jackson McCanles (Lionel Barrymore) and his gentle (and genteel) wife, Laura Belle (Lillian Gish). Pearl is an orphan, the improbable daughter of an improbable couple, the educated Scott Chavez (Herbert Marshall) and a sexy Indian woman (Tilly Losch), who angers him by fooling around with another man (Sidney Blackmer). Chavez kills both his wife and her lover and is hanged for it, so Pearl is sent to live with the McCanleses -- Laura Belle is Chavez's second cousin and old sweetheart -- on their Texas ranch. It's all pretentiously packaged by Selznick: not many other movies begin with both a "Prelude" and an "Overture," composed by Dimitri Tiomkin in the best overblown Hollywood style. It has Technicolor as lurid as its story, shot by three major cinematographers, Lee Garmes, Ray Rennahan, and Harold Rosson. But any attempt to generate real heat between Jones and Peck was quickly stifled by the Production Code, which even forced Selznick to introduce a voiceover at the beginning to explain that the character of the frontier preacher known as "The Sinkiller" (entertainingly played by Walter Huston) was not intended to be a representative clergyman. There are a few good moments, including an impressive tracking shot at the barbecue on the ranch in which various guests offer their opinions of Pearl, the McCanles brothers, and other things. Whether this scene can be credited to director King Vidor, who was certainly capable of it, is an open question, because Vidor found working with the obsessive Selznick so difficult that he quit the film. Selznick directed some scenes, as did Otto Brower, William Dieterle, Sidney Franklin, William Cameron Menzies, and Josef von Sternberg, all uncredited. The resulting melange is not unwatchable, thanks to a few good performances in secondary roles (Huston, Charles Bickford, Harry Carey), and perhaps also to some really terrible ones (Lionel Barrymore at his most florid and Butterfly McQueen repeating her fluttery air-headedness from GWTW).