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After spending five and a half beautiful days in North Truro, we found this passenger excursion on our way back home. In the background is the massive Bourne Bridge and the Cape Cod Canal. About a mile from here the rails cross the canal on a bridge that is usually raised for maritime traffic, but is lowered when the trains need to pass.
Cape Cod’s oldest lighthouse, locally known as the Highland Light, is officially named "Cape Cod Light" on the NOAA nautical chart for the region. It sits perched 120 feet above the ocean in the Highlands of Truro. Its beam shines 174 ft. above sea level to give mariners warning of the treacherous sandbars off this shore.
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13 July 2017; Judges of the PITCH final, from left, Patrick Griffith, Startups Lead, Web Summit & RISE, Bradley Horowitz, VP Product Management, Google, Anna Fang, Partner & CEO, ZhenFund, and Jixun Foo, Managing Partner, GGV Capital, on Centre stage during day three of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
Hanging from the ceiling in an old fishing building at Battle Harbour is a miniature cod trap, which our host Nelson, explained in detail. A very clever design.
My fish entree is Le Black Cod with smooth daikon cream and extra virgin olive oil. This dish is a Japanese-French fusion. The cod fillet is tender, sweet and juicy. The daikon cream has a mild flavour and taste well with the cod fillet. The olive oil gives a nice fragrant to the dish. Le Black Cod is absolutely delicate and delicious.
Source from: hikaru-allez-cuisine.blogspot.com/2011/08/michelin-guides...
Cape Cod's Category 1 hurricane is still going strong as of 9:39pm here in Chatham. Roads are flooded, with many cars getting swamped in foot- deep pools. It's a miracle that the power is still on. Probably not for long...
More: Hurricane Noel, which became the fifth hurricane of the 2007 season, has now become a huge coastal storm over the northwest Atlantic. It will go down as the deadliest storm in the Atlantic Hurricane Season in 2007 with 120+ killed mainly due to flooding and mudslides in the Caribbean.
The deadly flooding occured in the Dominican Republic and Haiti and then brought squally weather to the Bahamas before racing northward and into the northwest Atlantic. Gusty winds due to the pressure gradient between Noel and a high pressure system over New England and Mid-Atlantic brought extended beach erosion to Florida, especially southeast Florida.
Now the strong gusty winds and high surf are hitting at the coastal sections of eastern Massachusetts, New Hampshire, Maine tonight and into and the Canadian Maritimes overnight into Sunday.
Noel made a transition to a strong extratropical system on Friday evening after obtaining hurricane status the previous few days and then raced up the coast along New England and into the Maritimes by Sunday.
High surf advisories, as well as gale and storm warnings, are still posted for many areas along the East Coast from New Jersey to Maine. Extreme caution for near hurricane force wind gusts exist from Cape Cod out to the open waters up through the Maritimes overnight and early Sunday. Waves crashing into Nova Scotia could reach 30 to 40 feet overnight into early Sunday on top of a 2-to-5-foot surge.
As the huge coastal storm exits it is cold enough on the western side in the mountains of Maine to bring some heavy wet snow with winter weather advisories posted through Sunday morning.
By Sunday, New England will quiet down as the storm rapidly streaks through the Maritimes toward Greenland.
Parsnip foam, champagne gel, onion ring chip
Before making the reservation, I was fortunate enough to speak with a couple TFD dining veterans who was quick to advise a substitution for the SALMON POACHED IN LIQUORICE GEL (Artichokes, vanilla mayonnaise and “Manni” olive oil) course – particularly for those who have an aversion towards liquorice (like my dining companion and myself). The reason was multi-fold, and further research helped me reach the conclusion that this course was a general low-light for most patrons of the tasting menu. I made the request for a substitution (I asked specifically for a substitution; although I also noted my real and specific allergy to cocoa), and the kitchen was only too kind to comply. During our meal, we were presented with this beautiful course instead (I did admire the salmon course paraded in front of us on their way to our neighbouring tables – mainly for the rain of grapefruit pulp – from afar).
Beside the delicate onion ring chip that caught my eye (it looked like a fabulous modern design worthy for a pendant, or a model of the plant cell wall that can be found in a biology class), I found the look of this course incredibly peaceful and serene. It probably had to do with the calming colours and clean appearance, but the subtle flavours were anything but! The first surprise was the sautéed cod itself – not only was the flesh firm, sweet and tender, there was a thin layer of truffle paste inside! The sweet onion chip was not at all oily (could it have been dry baked between Silpats?) which contrasted the fried parsley leaves decorating the plate. However, the later didn’t play a discordant role as each peppery parsley leaf was perched on pools of clear champagne jelly (which had tiny bubbles trapped within its semi-liquid body) and sweet slices of green and red grapes that acted, like some of the other courses, as a "within dish" palate cleanser.
I found this dish enjoyable (what's not to like about champagne and truffles?), and wondered if the delicate substitution greatly affected the enjoyment/sensation of the tasting menu, as I'd imagine the salmon course to be more aggressive (in flavour and due to fattiness). I must admit any logical progression in the courses were lost on me anyway, so I didn't bother to over think things anymore (except that our champagne pairing was quite nice).
This was for a video entry into Eclipsegrafx's COD contest. My video and idea are pretty bad though, not gonna lie. So I won't link to it.
I like the way the fig came out though, especially the tattoo decal. The Galil mod was something I had on my to-do list., and I like the end result.
Please don't miss the bloody 'bandage' and TT pouches; the one on his right leg looks good but is hard to spot.
These photos were edited, just so ya know.
13 July 2017; Jager McConnell, CEO, Crunchbase, on Centre stage during day three of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
Israeli forces crush an insurgent intifada in a lesser Palestinian district.
Built to showcase the helicopter, inspired by Call of Duty 4: Modern Warfare, still a WIP.
The inaugural African American/Latino Parent Summit, sponsored by the DuPage Regional Office of Education and College of DuPage, gave parents an awareness of the academic achievement gap that many African American and Latino students face. Presenters were Lourdes Ferrer, Ed.D., and Stephen Garlington, academic achievement consultants for the DuPage Regional Office of Education.
MISO ALASKAN BLACK COD
FORBIDDEN RICE / BABY BOK CHOY / SHIITAKE MUSHROOMS / CITRUS BUTTER SAUCE
Again, perfectly executed dish. Miso Black Cod is definitely nothing new, but I just couldn't get over how well it was cooked.
I want to share something with you at this point:
Aureole was a special place for me, and long before I ever set my foot into the oasis of it's serenity and sophistication, amid the bustling crowds of NYC Times Square and the Disney-like circus that it has become ( I remember Times Square from 10-15 years ago, when it was truly a very different place - and not at all welcoming, especially for a young adult from elsewhere).
Few years ago I got "Aureole" cookbook as a birthday gift present - I still read the very warm words written on the inside cover, and can't stop thinking of how happy of a place and time it was.... If only there was a way to take snapshots of time... Sigh. At any rate, Aureole cookbook, or simply "The Book" as I call it , was my first exposure to the world of Charlie Palmer - one of the pillars of modern American cuisine, and easily one of the major culinary talents I've seen. Needless to say I was quite excited to open the door into his empire.
Also, I went to Aureole against an advice of a prominent gourmet - his e-companionship is greatly missed, as I was trying to balance a rather unpleasant memory of sharing a few Aureole plates with a well-known culinary critic, who was audacious enough to send back complimentary champagne, as it was not of the vintage that individual ( I would rather not disclose the gender, as it may make it obvious who I am talking about) preferred, as well as demanded the free food, which Chef Christopher Lee was kind and generous enough to present. Noteworthy: the critic enjoyed the food, but rather than thanking the Chef, gave him unnecessary and unwelcome, in my opinion, feedback. Later in the evening the critic explained to me the genius of their palate, and also complained about not being able to make ends meet financially... I guess there is a lot less about being a prominent food critic after all. Anyway, I still feel embarrassed about that evening, and I just simply wanted to enjoy a meal at Aureole, for a change.
And enjoy it - I did.
Please take a look at the entire Aureole, NYC set and consider Overall Opinion.
Cod
Maple, sunchokes, truffle.
(The Restaurant at Meadowood)
Paried with Scribe Chardonnay, Carneros, 2010.
Twelve Days of Christmas: Carlo Mirarchi
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 10, 2013)
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After only a couple of hours these fillets gave off about 25ml of water, by Wednesday they should be ready to slice into carpaccio and served with capers, chilli and preserved lemon
Cod
Tabouleh, peas, mint, and pine nuts. ($29)
estela
New York, New York
(May 3, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography