View allAll Photos Tagged Cooker
It's blooming difficult (impossible?) to produce an exciting rice cooker image so I'm going to settle for a shot of dinner with a bit of rice bokeh.
"My best buy" for the November Scavenger Hunt is our rice cooker. It was a gift but I'd not hesitate to replace it in a shot. It's actually a rice cooker/steamer/slow cooker/porridge cooker in one and it's made our life immeasurably easier in the kitchen. Not least because it's a divine provider of near-instant, no-effort kedgeree.
Rice or maize is pre-cooked here before adding to mash mixer.
Heriot-Watt University / ICBD Pilot Brewery.
No seasonings; we'll do something interesting with these, but it saves
time and energy to pressure cook the beans first.
A "Cannon" gas cooker.
Fifties onward?
I expect there are still some of these in use to-day.
On show at the Black Country Living Museum at Dudley.
Originally made in Bilston, in the Black Country, Cannon cookers are now made in Poland; surprise, surprise!
(1st June 2015.)
A bit tricky fitting it all in, good thing we had a large one. Or maybe just too ambitious on the quantities?
Solar Panels India (www.solarpanelsindia.com) is a platform for the customers (potential buyers) to interact with the manufacturers and dealers of solar products and solar panels in India.
it's called an egg cooker. We bought this for $15 from an artist at Edina Art Fair. You put an egg or two and cook it in microwave for 30secs to 1 min 45 sec.
The cooker I never use.
Shot late last night with my 50mm Canon prime lens, post-processed using iPhoto for iPad.
Newport Beach, CA. One of my favorite restaurants when we lived in Orange County, CA. Whenever we get back to OC we make a point of going there.
I also bought a rice cooker this weekend. The instructions were in Japanese and I am sad to say that yes, it took two faulty batches of rice before I finally got the third one right.
A close up of my sled bag as I start to gather equipment for the season. Each year I go over it all and fix everything that wore down during the previous year.
I ended up mixing a small can of diced fire-roasted tomatoes with some red wine vinegar, a wee bit of brown sugar, garlic, paprika, cayenne, black pepper, and salt in the crock. I then rolled the beef shoulder roast in it, and topped it with onions and carrots. It will now marinate in the fridge overnight (the liquid almost reaches the top of the roast and I put some of it on top of it). I added frozen green beans during the last 1/2 hour.