Yes, you read that correctly…..food p#rn sites {I actually shortened the title, you’re not loosing your mind}. foodgawker, tastespotting, tasteologie, I know there are more, but those are the main three that have been causing me to rip my hair out for the past 3 months!
I woke up this morning ready to write a post about how much I hate foodgawker in particular, and then I saw my Chocolate Peppermint cake photo on their site this morning. OMG…..I finally did it!!! Maybe I should explain the concept for those of you that are still trying to figure out what I am talking about.
There are websites that are completely dedicated to photographs of food. You submit a featured photo, a link to the post on your website, and a brief description of the food. They critique the photo and post it on their website, or decline it. This is where it gets ugly.
Foodgawker is the toughest in judging photos, but they at least give you a reason why they declined it “composition”, “lighting issues”, “too tight”, whatever (tasteologie says nothing). The annoying part is that if you “fix” the problem that caused it to be rejected and submit again, it usually gets rejected again for a completely different reason.
Declined for lighting issues
Okay, let’s try this again…
Declined – awkward angle
Why didn’t they just say that in the first place, then I wouldn’t have spent an hour trying to lighten up the photo. Yes, I do see the difference between the two. Yes, they were probably correct when they rejected my previous photos. I am not a trained photographer or food stylist, so I do not know exactly what they are looking for… obviously! Honestly, I think the 1st photo looks more realistic.
Fine, I will submit a completely different photo…
Accepted – #228716
I have never even been able to submit a photo to tastespotting, I can’t figure out how to make the photo 250 x 250…..{this was before I knew about Picmonkey}! The other two just require the photo to be a max of 500kb, thankfully I can do that.
{Update: I am laughing my butt off reading this post today. I still hate Foodgawker and they still hate my images, but I have come a looooong way since I first wrote this post 2 years ago}
So are you hungry for cake yet??? Sorry, you were here for Guinness Glazed Salmon weren’t you…..
It is definitely worth the wait folks. Moist, flaky salmon covered in a sweet Guinness Glaze served with savory Mashed Potatoes…YUM! This salmon is good anytime of year.
I first served it a few years ago at my St Patrick’s Day party, it was gone in less than 2 minutes! The recipe is so easy to put together, and if you make the glaze ahead of time, you will have dinner ready in less than 30 minutes.
Preheat oven to 400 degrees. Drizzle oil on the bottom of a glass or ceramic baking dish. Add the salmon fillets skin side down. Grind garlic pepper over the tops of the salmon…..
Cover baking dish with foil, cook in the oven for 12 – 14 minutes. Actual cooking time will vary depending on the thickness of your salmon.
Remove foil and pour glaze over salmon. Serve with additional glaze and a side of Mashed Potatoes and Irish Soda Bread…..
Enjoy!!
Guinness Glazed Salmon
Print recipe
| Serves | 4 |
| Prep time | 2 minutes |
| Cook time | 30 minutes |
| Total time | 32 minutes |
| Meal type | Main Course |
Ingredients
- 4 - 4 ounce wild-caught salmon fillets
- 2 Tablespoons olive oil
- 1 Tablespoon garlic pepper
- Guinness Glaze
Directions
| Preheat oven to 400 degrees. | |
| Drizzle oil on the bottom of a glass baking dish. Add the salmon fillets skin side down. | |
| Grind garlic pepper over the tops of the salmon. | |
| Cover baking dish with foil, cook in the oven for 12 - 14 minutes. | |
| Remove foil and pour glaze over salmon. | |
| Serve with additional Guinness Glaze and Mashed Potatoes. | |
Note
Here is the Guinness Glaze Recipe used for this dish.
The glaze is sweet, so I like to serve it with something savory to balance out the flavors.
This recipe will be partying at these link parties!
Gorgeous photo!! Congrats!