USVI-On-Line

I think mine is the powershot 800. I put mine on the manual setting and use a tripod. I have also noticed a real difference in lighting. My kitchen has the eco-friendly spiral bulbs, and if I take the picture in there the color is sometimes a little washed out/yellowish. But, if I take the picture in my dining room, which still has the old bulbs, the color is brighter and sharper. So, the lighting in the room might have something to do with it too.

Oh, and no flash for food photos--that really washes out the color. It does not look like you are using the flash though, right?

liamsaunt - I think thats pretty cool that you grab the tripod for your pix. That officially makes you a camera geek.

The Canon Powershots are known for their good color rendition by their Digic chips so I think that liamsaunt is onto something about the lighting. You can get “off” colors shooting indoors without flash due to the automatic white balance setting not compensating for the light source.

So, you can go into the menu and adjust the AWB (Automatic White Balance) to Tungsten or Fluorescent lighting. It’s a whole wavelength thing – same reason underwater shots can turn out too blue.

Or, to get better color, you can try forcing the flash i.e. “manual flash” by pressing the lightening bolt button while in the Tv or Av function (don’t think you can activate manual flash in A or P functions). But sometimes that can yield harsh lighting and unwanted shadows, but worth trying.

Back in the film days, one of the best ways to get better colors and nice flat lighting with flash was to have one of those swivel head flash units so you could bounce the flash off the ceiling.

Lecture over. Resume cooking.

Thanks guys, I will check my settings... I never had a problem with the old camera so I wondered if I bought a dud...
I'll check it out !

My camera wasn't set to AWB at all--it was set to "cloudy"..... I think it has made a difference. Thanks !

Yup - that would do it.

It is now officially "Get to Know Your Camera Better Day".

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hmmmmmm hard to say without knowing the exact recipe but to me neither seems quite right. Sauce too thin, paste too thick. I'd like try a 50/50 ratio. How much puree is called for? I might even use paste cut with something to thin it a little.

Not rude at all. I think I would have pureed tomatoes in the food processor if my recipe called for that so I would use tomato sauce. Just plain old sauce, not a marinara and I would use what the rceipe called for.
Hope that helps!

tomato puree is often in a tube.
from a "substitute" website:

Tomato puree
1 c = 2 T tomato paste + water or tomato juice to make 1 cup

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Hi,

I'd get one of the tomato paste tubes and follow Maryanne's substitute suggestion.

Also, please PM the directions to your house - I'm free anytime

I've got a Limoncello Bundt cake in the works that I can bring as dessert.

I'm making a chocolate stout cake for Charlie's bday party/superbowl party tomorrow

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