Adobo Dishes Must Not Photograph Well
It just must be that adobo dishes just don’t photograph well, and that’s why adobo spices don’t showcase finished dishes. Exhibit 1 is Noh’s racy Filipino Adobo Mix. Here is Exhibit 2, Mid Pac Foods Filipino Adobo Sauce.
Note the neighboring bottles that show pictures of char siu, spare ribs, and shoyu chicken. But no picture of pork or chicken adobo.
November 29, 2012 @ 8:37 am
You’re right. Adobo is sometimes grayish or maybe brown and oily, but usually very tasty from the mushy bits of flavor that coat the meat and the pot (that you save for fried rice the next day). I’m not sure how you take awesome pictures of an experience. Although, I’m not sure how you bottle it either… the best adobo is from scratch!
November 29, 2012 @ 8:45 am
Randi, thanks for the insight. The picture of the food doesn’t have to look great and could be doctored up a tad. I mean, check out the pictures of the food on the other spice bottles – not that appealing but at least a representation of the food. 🙂
December 5, 2012 @ 2:12 pm
Just saw this pop up in my reader today: http://burntlumpia.typepad.com/burnt_lumpia/2012/12/cookbook-update-all-done-available-for-preorder.html Now THAT is some really photogenic adobo!
December 5, 2012 @ 3:32 pm
Looks yummy! The author should go into business with NOH or Mid Pac Foods. 😉