If you see a great photo that would make a perfect entry for one of our Shoot Out photo contests but it was uploaded by another user, now you can enter that photo in the contest and, if it wins, you get to share in the contest winnings.
Like a photo editor, if you've got an eye for great work, find it and submit it to a contest. If it wins, since you staked the entry fee, you'll take home part of the prize (the rest, of course, goes to the member who shot the image).
Sign up for JPG+ to start using collections now!
Photo license: © All rights reserved
I think my search for - or rather, my indecision over - a color theory image is finally over. When I saw this image while going through my archives, I thought, "this is it!"
UPDATE Dec 2011: Now I have moved this to "The Color Red" challenge.
These are Chinese sausages. I am not sure how they make it nowadays but before artificial coloring existed, they were made with red yeast rice, which is rice fermented with a special mold that gives it the red color.
The darker colored sausages are liver (I think duck liver) sausages while the rest are pork sausages.
Red yeast rice is used to color a wide variety of foods, including char siew (roast pork) and Peking duck and, apparently, also Tandoori chicken in Indian cuisine and Salami in Italian cuisine.
In traditional Chinese medicine, it is used to invigorate the body, aid in digestion, and remove "blood blockages".
In modern medicine, red yeast rice is known to contain lovastatin, a naturally-occurring statin that lowers blood cholesterol, especially the "bad cholesterol" and triglyceride levels.
In the The theory of Color Theory photo essay.
Also by Richard Seah
Please Login or Sign Up
Login or Sign Up
Need contest credits? Get 'em here!
Select a Shoot Out contest credit package below.