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Ork WarChef Fridgeback Grillclaw starts to plate up the first dish in his popular ‘Oomans three ways’ menu.
His field kitchen accompanies only the best WAAAARGHHs onto the battlefield, turning prisoners and squigs into lunch on planets across the universe.
Ooman inna blenda.
Deep-fried ooman.
Ooman chopped up good and served fancy.
Entry for The TBB Space chef contest, Category “Cosmic Kitchen”.
First build I have posted in over a year but it’s good to get going again. Thanks for looking.
WAAAAAAAARGGGH!!!
It's competition time...
Cook up a Space Chefs creation during February and win prizes!
Check out the categories and rules in the Space Chefs group: www.flickr.com/groups/2938632@N23/
Wage has decided to become a chef. He's been watching a lot of Hell's Kitchen and Master Chef. This should be entertaining.
Our friends Tineke and Jim gave us some freshly caught mackerel fillets. Jim went fishing today and there was enough fish to share. We are lucky enough to be on the fish list.
Steve was chef tonight and he cooked the fish in rice flour and spices,it was delicious. He also made a yummy salad with fennel, capsicum, apple, celery, parsley, coriander and chilli mixed with a little olive oil.
Chelsea, of course, was assistant chef....taste testing where necessary.
Feeling spoilt right now.
A coisa mais fofa do mundo! Amei confeccioná-la! Essa foi para a Argentina...
O uniforme foi inspirado no chef fofo da Erica Catarina! =)
on this dreary rainy day to make the youngest grandson happy just put him in the kitchen helping prepare food...this guy LOVES to eat and may turn into quite a chef one day...he certainly is a great taster LOL...stay blessed and warm one and all..back to view your streams after they are asleep...
Chef Heidi Hedecker
along with her cohort,
Michael Thompson grew many varieties of heirloom
and other varieties of LEGUMES this summer,
in a Community Garden in Lawndale-
one of Chicago's highest-crime neighborhoods/ Food Desserts/
and generally economically-challenged, 'hood's in Chicago.
(& also where my Momma was raised!).
Post-Harvest they also created a unique
Fundraiser at an incredible new space in Chicago-
Guild Hall > Chicago’s Newest Event Space (Post-COVID ) funded/built/conceived by the founder of
The Red-Moon-Theatre Company.
Coming out of Sam's CLub I ran into Executive Private Chef Linzione. CHef's ride is this beautiful 1937 Chevrolet Pickup truck.
1937 Chevrolet 1/2 Ton Pickup Truck
Chevrolet pickups had entered the “modern era” starting with the 1937 model year. Up through 1936, the truck range consisted of a ½ ton commercial model and a 1 ½ ton heavy-duty model, with no choices in between. These were good trucks, built to a purpose and with little regard for comfort. For the 1937 model year, all new sheet metal was introduced and the gaps in payload capacities were closed with the addition of both ¾-ton and 1-ton models. Styling was very attractive and borrowed heavily from the passenger car line. The tall grille and curvaceous front fenders really set the truck apart. Other big changes for 1937 included an all-steel cab (no more wood framework) and an updated 216.5 cubic inch inline six cylinder engine. The newly revised overhead valve engine now generated a healthy 80 horsepower, well up on the 65 horsepower unit of the previous year. The new pickup was stylish, functional and returned strong performance. As with many trucks from this period, attrition is very high as they served their time doing hard labor. Many did not survive the years of abuse, and many of the rare survivors have been cut into hot rods, making the few original examples that remain very desirable collectibles.
If you're in the Yuba City, Ca area and need a great Chef for an affair you can reach Chef Linzione at www.privatecheflinzione.weebly.com
or cheflinzione@gmail.com
Eleven Madison Park - Chef Daniel Humm - Medium Format Film for The New York Times
After having offered a fully vegetarian tasting menu at his Michelin rated Eleven Madison Park, chef/owner Daniel Humm returns meat to his menu including his special honey lavender lacquered duck.
NYT article here:
www.nytimes.com/2025/08/13/dining/eleven-madison-park-mea...
Press L for larger view.
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© 2011 RUJEM Photography
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Belle Vernon, PA. June 2016.
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If you would like to use THIS picture in any sort of media elsewhere (such as newspaper or article), please send me a Flickrmail or send me an email at natehenderson6@gmail.com
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Camera NIKON D300s
Lens: NIKON lens 50mm
Aperture: ƒ/5
Shutter speed: 1/80
Iso:200
Opened between 72 and 76, this is a classic 70s Little Chef formula of taking an existing house or cafe and converting it with a porch type extension on the front for extra dining space. Honiton gives me a warm feeling and is instantly recognisable as one decked out in the style of my childhood. Loving the surviving minimilk too
Marugame Udon, one of my favorite places to enjoy a meal of udon.
The chefs were seen preparing one toping udon for customers, and this place was pretty crowded and waiting in line to enjoy one of the udon.
i took this while teaching a group for my hot shots course i am running at garage studios. on day one the students are given a list 66 things to shot in the course of the afternoon on 2 rolls of film. this was taken for "pattern", other things on the list where not quite so literal here are just a few:
A sign of the credit crunch, Something 80cm away from you, A deal, Good Street art, Something quintessentially English, Crime, Red, Mini, Youth, The epitome of tackiness, Hard, Communication, Working man
one the of the easiest things on the list was "A sign of the credit", as soon as we stepped out of the studio there where £5 lunch menus, closing down sales, abandoned shops, 70% sales, Broken glass everywhere and people pissin on the stairs you know they just don't care. its all going to shit!
it was a grate day, and its a good exercise because it makes you look every where photo opportunities that fit things on the list rather than just shooting anything an everything for a few hours. i certainly got some good shots out of it. the 2nd day of the course is this weekend and i am looking forward to it. the course will run again but i don't know what dates yet as the studio is getting booked up in march. we want to run it again but if you are interested mail me or contact garage studios and we let you know the new dates