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Chef Hans' Crawfish in Heaven
2 tablespoons butter
1 cup finely chopped onion
2 tablespoons flour
2 cups milk
1 pound cooked crawfish tails
1/4 cup half-and-half
1/2 cup finely chopped green onions
1 tablespoon finely chopped parsley
1 tablespoon Chef Hans' Creole Seasoning
1 tablespoon Chef Hans' Blackened Fish Seasoning
2 ounces dry white wine
1 ounce sherry
Hot Sauce to taste
8 ounces angel hair pasta, cooked
Melt butter in saucepan over medium heat. Add onion. Cook until tender. Add flour and stir continuously with wooden spoon for 2 minutes. Using wire whisk, add milk slowly. Simmer for 5 to 10 minutes on low heat. Add crawfish tails and half-and-half; fold crawfish into sauce. Add green onions, parsley, seasonings, wine, and sherry. Add hot sauce to taste. Serve over angel hair pasta. Serves 4 to 6.
Zélia Paralego, a simpática chef da pousada e restaurante Os Memorialistas, em Paranapiacaba. Nosso grupo parou para um delicioso almoço lá.
Zélia Paralego, adorable chef of the hostel and restaurant "Os Memorialistas", in Paranapiacaba. Our photo group had a delicious lunch there.
Scott Kelby's 8th Annual Worldwide Photo Walk -- Paranapiacaba, Santo André, Brazil, October 3rd, 2015. #WWPW2015
Sorry for the filtre i was bored.
Original design by Nguyen Hung Cuong; folder from a square craft paper 25cm x 25cm.
Robe du soir (détail)
www.palaisgalliera.paris.fr/fr/oeuvre/robe-du-soir-gres-2
Haute couture Printemps-été 1975
Création de "Grès"
Maître de la couture vu par ses pairs comme le génie tutélaire de la profession, Madame Grès (1903-1993) ne cessa de répéter tout au long de sa vie : « Je voulais être sculpteur. Pour moi, c’est la même chose de travailler le tissu ou la pierre ». Extrait du site du palais Galliera. La robe exposée offre un très bel exemple de l'art de Madame Grès et de son travail plastique sur des plissés.
www.palaisgalliera.paris.fr/fr/expositions/madame-gres-la...
Jersey de soie et rayonne blanc de Racine
Collection du Palais Galliera, Paris
Madame Grès
fr.wikipedia.org/wiki/Madame_Gr%C3%A8s
Création présentée dans l'exposition "Vogue Paris 1920-2020" au Palais Galliera, Paris
Fondé par Condé Nast en 1920, Vogue Paris est aujourd’hui le plus ancien des magazines de mode français toujours publié, et jusqu'à récemment le seul titre du groupe à porter le nom d’une ville et non celui d’un pays. Capitale de la mode, Paris y est figurée comme le cœur de la vie culturelle et artistique et la Parisienne y incarne la femme Vogue. Miroir de son époque, défenseur de la création, Vogue Paris est un acteur majeur de la mode, questionnant les notions de goût, de beauté et d’élégance. L’exposition témoigne de la capacité de création, d’adaptation et d’anticipation qui, pendant 100 ans, a caractérisé le magazine. "Vogue Paris 1920-2020" retrace l’histoire du magazine à travers les rédactrices et rédacteurs en chef qui l’ont façonné par leurs choix éditoriaux et artistiques,.. Extrait du site de l'exposition "Vogue Paris 1920-2020", au Palais Galliera, musée de la mode de la ville de Paris.
www.palaisgalliera.paris.fr/fr/expositions/vogue-paris-19...
Les sashimis se composent de morceaux de poisson crus, de la taille d'une bouchée, mais aussi de leurs œufs.
Le thon mais aussi le saumon, les coquilles Saint-Jacques, la limande et le maquereau sont les plus souvent utilisés.
La fraicheur mais surtout la qualité des produits est incroyable et quasi obligatoire ici et le résultat en bouche est vraiment superbe.
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Sashimis consist of raw pieces of fish, of the size of a narrow-minded, but also their eggs. The tuna but also the salmon, the scallops, the dab and the mackerel are most often used. The freshness but especially the quality of products is incredible and almost compulsory here and the result(profit) in mouth is really magnificent.
Najlepiej smakuje jedzenie przygotowane przez szefa kuchni na oczach klientów. The food prepared in front of the customers usually is the most tasty. #Roppongi, #Tokyo, #Japan 2016
#23 #xt1 #fujifilm
me: "Can I take a picture?"
chef: "Yes, yes take of the food!"
me: "No of you!"
chef:"Take many pictures!"
Looks like he's saying "Sorry, all sold out!", but I don't think that was it. :-)
Trondheim, Norway.
Went with nine colleagues to Matt Moran's ARIA Restaurant for a late lunch. Our allocated time slot was 1:45pm to 2:45pm. They had a lunch special for $35 as part of Sydney Food Festival offering. Main dish normally costs $60+.
Had a bit of drama photographing our master chef. Firstly the waiter informed me Mr. Moran had just left the restaurant. Was swearing for my bad luck as Mr. Moran dashed in and out the kitchen not so long ago. Ten minutes later waiter came back smiling and advised Mr. Moran would be with us in 5 minutes. Thanked him for the trouble. Moment arrived and the auto focus didn't focus sharply. Moreover this one and only one shot was overexposed due to my overcautious manual settings.
This is the best I can salvage. Had to bang my head against the wall.
Matt Moran, Circular Quay, Sydney, Australia (Friday 29 October 2010 @ 2:41pm).
Chef free online check out here : hd.videost.website/?v=2883512
Actor : Jon Favreau, John Leguizamo, Bobby Cannavale, Emjay Anthony
Plot : Carl Casper is an acclaimed chef with a family life that seems as decaying as his artistic freedom. Those frustrations boil over into a raucous viral-videoed public confrontation against a restaurant critic who panned his cooking of food that his boss ordered him to make against his instincts. Now with his career ruined, Carl's ex-wife offers an unorthodox solution in Miami: refit an old food truck to offer quality cooking on his own terms. Now with his young son, Percy, and old colleague, Martin, helping, Carl takes a working trip across America with that truck to rediscover his gastronomic passion. With Percy's tech savvy and Martin's enthusiasm, Carl finds that he is creating a traveling sensation on the way home. In doing so, Carl discovers he is serving up more than simply food, but also a deeper connection with his life and his family that is truly delicious in its own way.
I wanted to see what a chef had tattooed on his arms. I took a photo so I could zoom up on the screen. I liked what he had done.
A fun vintage 1980s Couroc tray with stout chefs discussing the dinner menu. The design is likely by Pat Meyers.
Cool photo of a Burger Chef restaurant, location unknown, which was actually a tiny part of an ad for the F. H. Lawson Company, makers of the metal trash container shown here. This one you could drive right up to and dispose of your fast food garbage rather than throw it on the floor of your car or out the window.
Whole Roasted Broken Arrow Ranch Venison
Sweet Potatoes, Chanterelles, Root Vegetable Ragout and Mayhaw Jus
by chef John Besh
Last week I donated my time to photograph for a charity event at Danny Meyer's Gramercy Tavern in New York City. It was an event for Strength.org, an organization established to eliminate children's hunger and malnutrition.
It was an amazing event that I was proud to be associated with with and included several well known chefs cooking including Gramercy Tavern's chef Michael Anthony in the kitchen, alongside celebrity chef John Besh and Carlo Mirarchi from Roberta's in Brooklyn. Also in the kitchen was Francis Mallmann, a chef from Argentina and pastry chef Karen Demasco who works at Locanda Verde in NYC.
After dinner there was an auction and all the proceeds went to Strength.org
she was a chef who didnt want to work in kitchen... so then she played role in few movies :P
first time when i shot her.. she's not too confidence wid her weight... Inna, i'm big now... so please make me bit slimmer wid your PS...
i gave her my opinions... that she doesnt have to be that way...
1. she's tall
2. she's pretty
3. she has style... what else?
i dissagree if everybody has to be slim... the world wont be fun anymore if everyone is slim :)
If My Lil Bro Can Make CupCakes.. EVERYBODY Can! =D
That Goes to Yew ҜαšђόΘخáђ!! =P n All The Gurls That Think They're Useless @ Making Cuppiez =P They're Easy ^_^ n There's no Harm in Trying ^_^ ( Except if u Burn Down the Kitchen eheh (A) )
Taken shortly before closure, the Little Chef at Skellow was opened as a Happy Eater but converted to Little Chef in 1996.
In 2011, it was given a refresh and adopted the new menu devised by chef Heston Blumenthal but was closed by new owners EG Garages when they took over the chain in 2017.
There are now so few places on the motorway or trunk road network where a weary traveller can get a good meal, as opposed to junk food.
For a culinary school graduate after a 20 year career in IT.
Chef David stands approximately six inches tall atop a 10x10x2 square cake/restaurant quarry tile floor. Add another couple of inches for his wafer paper toque!
Chef prepares to cut a roast chicken (or is it a small turkey?) as a piece of salmon sizzles on the stove in the background.
Everything is edible except his wire glasses.
A l’intérieur du « Gros » comme l’appellent affectueusement les Rouennais, un musée dévoile l’histoire et le mécanisme du monument. Vous êtes plongés dans l’envers du décor ! Bienvenue dans la salle des cadrans et les anciens appartements du gouverneur de l'Horloge. Vous entrez ensuite dans le beffroi où reposent les deux cloches communales du XIIIe siècle : la Rouvel qui sonnait l'alarme et la Cache-Ribaud qui annonçait le couvre-feu. Puis, c’est la découverte du mécanisme de l’horloge datant du XIVe siècle. Situé loin des cadrans, il fonctionne grâce à des tiges et des pignons qui relient les deux parties de l’horloge. Un chef-d’œuvre mécanique !
on dit bien « Le Gros-horloge » !
S’il est masculin, c'est qu'il a gardé les traces linguistiques du Moyen-âge où le mot horloge était de ce genre. Il est reconnu féminin au XVIe siècle mais beaucoup de Rouennais ne suivent pas la règle. L'engouement pour le pittoresque, à la fin du XIXe siècle, marque le retour définitif de la dénomination masculine du monument.
Inside the "Gros" as the people of Rouen affectionately call it, a museum reveals the history and mechanism of the monument. You are immersed behind the scenes! Welcome to the room of the dials and the former apartments of the governor of the Clock. You then enter the belfry where the two communal bells from the 13th century rest: the Rouvel which sounded the alarm and the Cache-Ribaud which announced the curfew. Then, it is the discovery of the mechanism of the clock dating from the 14th century. Located far from the dials, it works thanks to rods and pinions which connect the two parts of the clock. A mechanical masterpiece!
we say "Le Gros-horloge"!
If it is masculine, it is because it has kept the linguistic traces of the Middle Ages when the word clock was of this gender. It was recognized as feminine in the 16th century but many people from Rouen do not follow the rule. The craze for the picturesque at the end of the 19th century marked the definitive return of the masculine denomination of the monument.