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Joshua and Chef''s Special. Gig at the Neude in Utrecht during Uitfeest 2011.by Felipe Pipi. Nikon D3s + Nikkor 70-200mm IF ED VR 2.8
Appetizer
July 19, 2011 - Chef's Table restaurant went out of business and as of 2015 a new restaurant took over this space. It is now Iowa Chop House restaurant
Chef Charles Kassels, executive chef of El Chorro in Paradise Valley, AZ. Photographed on-location in El Chorro for Arizona Jewish Life Magazine.
Strobist: Main light is Photogenic Powerlight with reflector directly above camera. Two SB800s for rim lights at 45 degrees to subject, zoomed to 50mm. Triggered with Pocketwizard Plus X's.
Soso, im Kölner Electronic Partner bekommt man also nicht nur Service-Garantie sondern auch Chef-Beratung. Voll krass, ey.
These fries have a story. I have been looking for the perfect fry for years and have tried all sorts of things. Duck Fat, double frying, coating them with corn starch, baying at a full moon...naked. Nothing worked. Then I watched the Modernist Cuisine version. Does anyone have a ultrasonic bath? Neither do I. I came across the Chef Steps version and I had all the equipment. I will take a shot at it. Here are the steps:
Float the russet potatoes in two different types of brine to see if the potato is too wet or too dry.
Cut the potatoes to 18mm strips
Make a brine with salt, glucose syrup, water, and baking soda
Place the potato strips in a single layer, in a sous-vide bag with the brine, and seal.
Cook the potato strips for 25 minutes at 194 degrees
Cool and dry the strips in a chamber vacuum for a cycle or two
Fry the potato strips for nine minutes at 270 degrees
Cool and dry the strips in a chamber vacuum for a cycle or two
Freeze
Fry at 355 for three minutes
Too much work? Look at them..
Crispy on the outside, tender and seasoned on the inside. Amazing!!
Two worlds collide, rival nations. The bare, red brick walls and red lightshades of 80s Little Chef era remain but with the new red and white furniture. Cheerful and functional while being true to its roots
LIMA, 31 DE AGOSTO DEL 2006.
ENTREVISTA AL CHEF HAJIME KASUGA. RESTAURANTE HANSO
FOTOS: MIGUEL BELLIDO
OPSE 2006OCT24 PERU GASTRONOMIA RESTAURANTE HANSO CHEF HAJIME KASUGA CREDITO MIGUEL BELLIDO EL COMERCIO PERU
2006OCT24 AFD
Sitting near the kitchen, dreaming of delectables.
You see, Mr. Grigsby is quite a smart cat. This morning, while I was reading in the cat room, I heard the oven turn on. Wouldn't be that big of deal, but Kevin was still sound asleep. So I hopped up and quickly went into the kitchen. Mr. Grigsby was caught in the act. Apparently his nose works nicely to turn on the touch control panel. Go figure.
[SOOC, f/1.4, ISO 100, shutter speed 1/4000]
Petty Officer Second Class (PO2) Tyler Newman, Lieutenant (Navy) Lt(N) Michael Allport, and Chief Petty Officer Second Class (CPO2) Jocelyn Brisson speak with members of the US Navy during the Multinational Mine Warfare Exercise 22 (MNMIWEX 22) in the vicinity of Pohang, Republic of Korea on October 9, 2022.
Please credit: Master Corporal Matthieu Racette, Canadian Forces Combat Camera
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Le maître de 2e classe (M 2) Tyler Newman, le lieutenant de vaisseau (Ltv) Michael Allport et le premier maître de 2e classe (PM 2) Jocelyn Brisson discutent avec des membres de la marine américaine lors d’un exercice multinational de lutte contre les mines 22 (MNMIWEX 22) à proximité de Pohang, en République de Corée, le 9 octobre 2022.
Photo : Caporal chef Matthieu Racette, Caméra de combat des Forces canadiennes
Sunday Champagne Brunch @ the Ritz-Portman.
Decadence at its finest. Gluttony at its best. (The foi gras is too wet and nasty though. Highly recommend the salmon sashimi from the ever friendly Japanese chef. Oh yeah, and here's a tip... Go early so you get first dibs at the lobsters.)
My brother Peter is a part time chef, and checks the dinner for a party at the occasion of his wife's birthday in the restaurant he is working for.
Dat was het tot voor enkele maanden geleden, toen een een nieuwe eigenaresse zich aandiende, die er een restaurant van maakte (waar je ook welkom bent voor bv. een koffie of pilsje), maar het restaurant staat nu op de eerste plaats. Ze heeft er ook een nieuwe naam aan gegeven, le Brocope.
The Chicago chef and MasterChef alum sat down with me to discuss her many South Asian culinary pursuits.