View allAll Photos Tagged Cooking,
Out cooking dinner on the grill today, I noticed a lot of birds flying around. So, I put out some seed and peanuts, then grabbed the camera and waited patiently for the feathered friend action to commence... I waited... Saw some birds fly by... Waited some more... Hey, there goes a Cardinal... Waiting and waiting... Flipped the pork roast steaks and baked potato.... Waiting.... Alright! a small sparrow lands by the seeds! As I'm slowly and cautiously raising my camera, a kid rides by on a bike spooking the bird... Grrrrrr... More waiting.... I start to take pictures of dumb stuff in the yard: The thermometer on the fence, the pull ring on the gate. The birdhouse in the corner of the deck. Then a beautiful female Cardinal lands on the support bar which the aforementioned birdhouse hangs from. I had to act fast and smooth as these birds don't hang around long. I had the shutter at high speed continuous and before it flew away, I was able to fire off about six perfectly out-of-focus shots... Drat!
More waiting... Waiting waiting waiting... And then, I'm looking at the two sconces hanging on the wall just next to where I am standing. I back up and admire the sparkling little crystal thingies hanging from it and decide to take a few shots.... Not bad me thinks to me-self. So I give myself a little workshop in the fine art of Depth of Field right then and there. About 20 shots later, dinner was ready. I put everything away and enjoyed a nice dinner with Dale and after doing a bunch of other stuff, I took a look at my shots. Whittled down to four and then this one. Not bad I guess. Could be worse. Could be better.
Wish it was a bird....
HOME COOKING @ the DINKY DINER ~ Saint Joseph, Missouri USA ~ Copyright ©2013 Bob Travaglione ~ ALL RIGHTS RESERVED ~ www.FoToEdge.com
Strobist - Lighting 102 Assignment - Cooking Light
I took this shot for the Strobist Lighting 102 "Cooking Light". If you're reading this you probably already know the idea - shoot something found in your kitchen and control the specular highlight coming off it.
The setup:
Shot @ 1/250 at f/9 to kill the ambient light. 580EXII Speedlite high and at camera right. Diffused with a home-made softbox and with a half-cut of CTO to warm up the scene a bit. My fiance's make-up mirror is just left of frame providing the tiniest bit of fill to the orange.
Tuareg lady in a family I stayed with for a while cooking a whole lot of rice and goat for a feast we had -- men and their wives and children came from all over with their camels.
After eating we danced in the scorching sun, clapping hands and chanting, and then all the women gathered in a little group, while the men rode around and around them (us) on the camels.
What was really amazing was that the camels seemed to run in rhythm with the music...
northern Mali, early 2007
Back to the kitchen and wasn't I pleased about that - it is like winter outside!! Went to the gym today and someone told me it wouldn't be long until Christmas and there was an obvious look of surprise on my face and then he said "it's cold enough to be Christmas!" So real pleased I didn't have to walk about looking for something to shoot.
We have plenty of oils, sauces and the like to prepare almost anything so here's a few of the bottles on display for today's challenge.
Our Daily Challenge - BOTTLE/S .....
03/10/08
I'm home alone... that means I have to cook. I prefer to take pics of the fire and use the microwave. Less dangerous :P
In the street in Dharavi.
Asia's largest slum, Dharavi, lies on prime property right in the middle of India's financial capital, Mumbai (Bombay).
It is home to more than a million people. Many are second-generation residents, whose parents moved in years ago.
Today's Dharavi bears no resemblance to the fishing village it once was. A city within a city, it is one unending stretch of narrow dirty lanes, open sewers and cramped huts.
In a city where house rents are among the highest in the world, Dharavi provides a cheap and affordable option to those who move to Mumbai to earn their living.
Rents here can be as low as 185 rupees ($4/£2.20) per month. As Dharavi is located between Mumbai's two main suburban rail lines, most people find it convenient for work.
Even in the smallest of rooms, there is usually a cooking gas stove and continuous electricity.
"Choose a Modern Gas Range for Tops in Cooking Perfection!"
"New Freedom Gas Kitchens,"
American Gas Association, 1946.
Collection: Icelandic and Faroese Photographs of Frederick W.W. Howell, Cornell University Library
Title: Cooking in Blesi.
Date: ca. 1900
Place: Blesi (Haukadalur, Iceland : Geyser)
Medium: collodion print
Repository: Fiske Icelandic Collection, Rare & Manuscript Collections, Cornell University Library
Accession: 1923.2.30
URL: http://cidc.library.cornell.edu/howell/intro.asp
Persistent URI: http://hdl.handle.net/1813.001/629r
There are no known U.S. copyright restrictions on this image. The digital file is owned by the Cornell Univeristy Library which is making it freely available with the request that, when possible, the Library be credited as its source.
We had some help with the geocoding from Web Services by Yahoo!
Stress relief ?
The city of Udaipur is located in the Aravalli ranges of the royal state of Rajasthan and is also known as the jewel of Mewar. Also known as the City of Dawn, Udaipur is surrounded by ancient mountains and set on the edge of three lakes. It is a beautiful old city with narrow lanes flanked by bright stalls, gardens, lakes, palaces and temples meandering through it. It is situated at a distance of about 405 km from the state capital Jaipur.
Udaipur was founded in 1559 and named after Maharana Udai Singh. It then replaced Chittor as the capital of the Sisodia dynasty, when according to legend, the Maharana went out hunting one day and met a holy man who blessed him and told him to built a palace at that very spot, as it would be well protected. Today, Udaipur is a one of the better-known tourist destinations of India and an integral part of any itinerary for Rajasthan.
[May 1] The stacked-cheese burger, cross-sectioned. I think the stacked-cheese one was more successful than the flat-cheese burger.
Still, it's pretty much six of one, half dozen the other. I think this style of burger is better left to the pros. Doesn't seem to matter too much if the cheese is inside or outside the meat, and you end up overcooking this style of burger in the interest of making sure the cheese melts.
More on Jucy Lucy at A Hamburger Today.
THE JUICY LOOSEY
- makes 4 burgers -
You'll need an unlikely piece of equipment to prepare this burger, but you should have it on hand already—an ordinary standard-issue toothpick. You'll want to quickly prick the distended patty after flipping it to allow steam to escape.
And, hey, YOU! Yes, you with the cheddar. Put that down. You MUST use American cheese on this. According to Mr. Edge, "Only those orange squares of vaguely plastic texture will achieve proper fluidity."
Ingredients
1 1/2 pounds ground chuck (I recommend no leaner than 80%)
1 tablespoon Worcestershire sauce
3/4 teaspoon garlic salt
1 teaspoon black pepper
4 slices American cheese (NOT cheddar; see note above)
4 buns
Your favorite condiments and toppings
Procedure
1. Place beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight even units. Shape each portion into a thin round patty that's slightly larger than the cheese slice.
2. Fold cheese slices in half twice so you have a little stack of quartered cheese slices. Place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties.
3. Tightly crimp the edges of the patties together to form a tight seal.
4. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison.
5. Preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill), and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed. Flip, and cook for 3 to 4 minutes more.
6. Remove patties from pan or grill. Bun those suckers, slap some condiments on, and dig in.
who says cooking is difficult? I think our older generation make it sound like a rocket science ... a month or so into regular cooking ~ woah you start making real good stuff =)
*Proudly Nods*
Just to keep a receipt .. I shoot what I cook ;-)
Some yummy Qeema Bharri Mirchein (Minced Meat stuffed Capsicums) are being steamed above ... and He thinks I made this real yum.
Wana have some?
BTW the recipe was my own ;)
ps: read the tags to know more...
Happy Weekend Ahead ~ Prayers =)
eelatsirk and I cooked up a storm last Sunday, while Hershey and Blink were lazy. Limerick is absent.
6/366/2016, 1832 in a row.
L has become quite interested in cooking (the apple didn't fall far from the tree) so Scott has been teaching some knife skills...
This is my father. He likes to cook. Secretly, I think this is where my pyro-ness comes from.
haha.
Today, school was a half-day...
and I was sick and missed it.
D=
I need to be betterrrrr!!
There's only 5 days until my Craig Owens concert!!
done!!!! finally!!!!
after many round of sketches...
finally!! printed and framed!!
i love this little frame from ikea!
gotta go back and get more : )
just uploaded on etsy : )
The wife of my friend, Ashulal Bishnoi cooks in her small hut kitchen at her home in Ramdavaas village near Jodhpur.
Ashulal became my friend at Pushkar fair when he offered me camel milk tea, after I clicked his picture, instead of, like others, asking for money. I spent a day with the family on my visit this year to their village home and this has been one of the most incredible experiences of my life, learning about the great Bishnoi faith (these are the people who laid down their lives to save the trees) and experiencing their kindness, hospitality and selflessness, left a lasting impression on me. In-spite of nature being not too kind to them - water being scarce and salty and the land unproductive, they carry on with life with a smile on their faces and courage in their hearts.
Learn more about the Bishnois here: