View allAll Photos Tagged Condiment
I had no clue that Peanut Butter Or Honey were considered condiments until I read the list of condiments for this challenge! Love both of them on toast! :)
I chose the spicy brown mustard for this week's theme. Started this project late in the evening and then had to wait for the mustard to get some chill to it in the freezer so it would hold its shape a bit. Good time for some Black Grape and a cold brew.
www.youtube.com/watch?v=2JyzEY6Mm7E
Happy Macro Monday!
I admit I'm a foodie and will try not to populate my 365 with too many food photos...but when they look as pretty as these do, well now, how can I resist?
Project 365-028
Day 107/365
Every Aussie kid knows the joy of squeezing Vegemite through the holes of a buttered Vita Wheat biscuit!
For Macro Monday challenge: condiments
paprika, black pepper, salt, mushroom soup blend condiments
HMM
Alternate take on this week's Looking Close... on Friday challenge, Spices and condiments. Trade Winds Truck Stop, Green River, Utah.
Category Sci-Fi Corporation (Collab)
Hopper’s Corp.
Everything began in 2071 when François Legrand opened his first frog legs restaurant in the little village of Villars-les-Dombes. His ambition was to democratize this traditional dish making it affordable everywhere, at any time, with no compromise on food’s quality. Today, Hopper’s can be found in 31 systems everywhere in the galaxy, with more than 3400 restaurants.
Here is how we make the universe's finest frog-based dishes:
Step 1 : Harvesting by Lokiloki
Hopper’s partners with a global network of fishermen to provide quality ingredients. Most of our production comes from the ponds of the Anura system, where animals live freely outdoors, in a sane environment. We designed autonomous machines to help our collaborator harvest the product : a biped robot raises the nets which are then transported by drone to the collecting walker. This process is ethical (no animals are armed) and economically viable for the fishermen.
Step 2 : Transport by BobDeQuatre
The product is transported in refrigerated containers by our fleet of cargo ships. They are equipped with cutting edge propulsion technology to ensure the product stays fresh during transportation. Because ecology is at the core of our values, all ships run on bio-plasma, reducing pollution.
Step 3 : Processing by F@bz
The cargos head to one of our frog processing plants. Those megafactories are the largest, highest volume facilities in the galaxy. They are designed to execute the complex processes required to transform the animals ethically with a strong focus on food’s safety. All the process is automated, from conditioning to preparation and finally packing. That’s also where your favorite condiments such as sauces and spices are prepared and added to the product.
Step 4 : Service by Pistash
The many Hopper's restaurants in the Galaxy are designed for consumer enjoyment.
The restaurants are decorated in the style of François Legrand's ancestor's restaurant called Nighthawks 1942.
Robotic waiters deliver frog legs in all their forms, from curry legs to fabulous choco-legs.
Each restaurant offers deliveries directly to your conapt using drones.
With this quality of service, Hopper’s frogs have become the most popular food in the galaxy, even surpassing the famous PIZZATRON chain which faced a global food poisoning scandal.
Kikkoman rice vine vinegar - bring salads to life (c)
(due to time constraints, i had no access to my camera and photoshop to take a better picture and process it properly, but i really wanted to show beads forming when vinegar's mixed with oil)
Kenwood House (also known as the Iveagh Bequest) is a former stately home, in Hampstead, London, on the northern boundary of Hampstead Heath. It is managed by English Heritage.
I took this shot at the cafe at Kenwood House, North London during my recuoperation from a broken neck. It works for me.