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I’ve always enjoyed cooking and don’t regard it as either a feminine or masculine subject, though I had to be careful not to spill anything over my gorgeous Monsoon silk skirt. Here I am in 2010 cooking dinner for a very dear friend.
Cooking in Jonestown. A woman appears to be stirring something in a pot. Photo taken by Jonestown resident(s) and recovered by the FBI in 1978. It is in the public domain, and is free to use. Please credit The Jonestown Institute.
Cooking of traditional "charcoal buns" (kolbullar) over open fire at Gregoriemarknaden in Östersund, Jämtland, Sweden.
They do neat stuff at our campground including this class on campfire cooking without pots or pans. Hollowed out oranges, peppers and onions become pots for cooking eggs. Paper bags can be used to hold bacon and eggs for cooking, also.
Strobist info- Canon 580ex flash to the right about 12 inches away. Red filter. Card on top of flash to limit exposure on rest of blade wanted red on edge only. Another card to keep red flash off table underneath. Vivitar 285 flash on left bounced off white ceiling to light the rest of the blade. Canon XTI camera, manual exposure, 1/200 sec. f5.6,ISO 400.
we stuffed them so thoroughly that we needed the plate and the wooden utensils to keep them closed while cooking
Live cooking demonstration on Univision television by Chef Ron from the Marine Room restaurant. Mahi mahi and mussels from Santa Monica Seafood Co.
TGIF to all my dear Flickr friends. Thank you for you friendship, your inspiration, your creative commenting and interest. ♡ Cheers!
btw anyone going to the Goodwood Revival tomorrow, the Pimms are on me ;)
160 g of sour cream
1¼ cups of flour (+ more as needed until not sticky and can be rolled)
1 stick (112 g) of butter
pinch of salt
Dough rolled to ~3mm thick, baked at 400°F till golden (15-20 minutes).
I actually did mine at 415°F, and it didn't cook quite to the point in the middle, but when I tried 400°F, it wasn't browned as nice, and came out too dry. I suspect the filling was too cold and affected cooking in the middle, so next time I'll try get it out of the fridge an hour before.
When there is a big celebration, the Ashram will hold a mass feeding and usually about 200-300 people will come. Despite of the hard work, the cooking crews have always been doing their hard work with big smile!