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Um campo de feno
É difÃcil imaginar vacas no vale de Yosemite. Mas no final de 1800, cavalos e mulas transportavam turistas para o Vale, enquanto o gado e ovelhas forneciam leite e carne aos hotéis.
Os primeiros pioneiros plantaram colheitas neste prado. Eles também permitiram que seus animais pastassem aqui.
Essas práticas compactaram o solo e danificaram plantas dos prados.
Após as pastagens terem sido eliminadas do vale de Yosemite no final da década de 1920, a vegetação nativa retornou.
Olhando através deste prado hoje, você pode ver gamos se alimentando nos gramados ou coiotes e ratos dos prados.
The Cook's Creed hanging inside the kitchen in the barracks at Fort Larned National Historic Site near Larned Kansas.
Cook Islands scenery. © ILO/N. Udomchaiporn.
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 IGO License. To view a copy of this license, visit creativecommons.org/licenses/by-nc-nd/3.0/igo/deed.en_US.
Photos from the preparation of Chef Matt Kantor’s Honey-Braised Short Ribs with Parsnip and Dandelion... details here: unsweetened.ca/2012/09/chef-matt-kantors-beef-short-ribs....
The cooks looked better when they had their heads together with their backs to us, laughing about something. Probably the waitresses. Cooks do that. I waited for another shot, but the waitresses would come in and put their orders together, and new customers were constantly streaming by, so I had to give up.
Flounder, grouper salad, tuna sandwich or crab cakes. I recommend the cucumber salad and onion rings to go with your meal. Fabulous stuff.
8179/8160 re-attach to the Boral stone train, while 8153/8140 are shunting in the container terminal 20111102
It is very important to cook all meats well enough to kill any of the bacteria that may lie in it. If foods are not cooked well enough it can cause food poisoning or other disease that can be harmful to the human body. One more thing is to keep covers on all foods after cooking because it is suseptable to getting bacteria or germ in the food if not properly contained. *Lab 4
Cooked slices of beef served with rice vermicelli, bean sprouts, fresh herbs and lots of fried garlic and shallots, mixed in nuoc nam mixture. Hanoi-style "fast food". Read more at my blog.
Title: Cook Co. HTC
Digital Publisher: Digital: Cushing Memorial Library and Archives, Texas A&M University, College Station, Texas
Physical Publisher: Physical: Graphic Services, Texas A&M University
Date Issued: 2011-08-17
Date Created: 1972
Dimensions: 4 x 5 inches
Format Medium: Photographic negative
Type: image
Identifier: Photograph Location: Graphic Services Photos, Box 26, File 26-049
Rights: It is the users responsibility to secure permission from the copyright holders for publication of any materials. Permission must be obtained in writing prior to publication. Please contact the Cushing Memorial Library for further information
www.rashmax.com/photography/?p=1177
[caption id="attachment_1178" align="alignnone" width="427" caption="Cooks | A Kitchen | Tokyo"] [/caption]
I took a shot, rolled the dice and ordered Cook's Revenge at the Triple Rock. Beth was manning the kitchen and provided me with this meal. A layer of biscuits covered with mashed potatoes (with skins), diced chicken strips, chopped bacon, mixed vegetables and what appeared to be some spinach. Oh yeah, and tons of gravy. It was good, albeit a bit bland, but Tabasco spiced it up nicely.