View allAll Photos Tagged Cooking
Cooking for Gujeolpan(Platter of Nine Delicacies)
August 3, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 구절판 만들기
2016-08-03
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
Cooking for Hwachae(Flower Punch)
March 31, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 화채(花菜) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
Going through the strobist tutorials (strobist.com). This is "Lighting 102: Assignment - Cooking Light"
Strobist: sb-24 with diy diffuser to the back-right bouncing off a wall directly behind the subject for a larger light surface and specular fills the whole subject's surface area.
Mariam Hamed cooking in her home in El Fasher, North Darfur. Switching from an open fire to a stove means Mariam and her baby will inhale less smoke. Photo Credit: Potential Energy.
Description: Manuscript cookbook of Sarah Smith (Cox) Browne, 1863. Note: Brown is at times spelled with or without the "e" at the end.
Repository: Schlesinger Library on the History of Women in America.
Collection: Brown Family (Additional papers)
Call Number: 87-M144
Catalog Record: id.lib.harvard.edu/aleph/012163425/catalog
Questions? Ask a Schlesinger Librarian
My first attempt. Still, always, obsessed with poached eggs, these seemed a close cousin. I spinkled on some scallion green parts, parmesan, salt and pepper. I ended up overbaking them, the yolks were almost hard-cooked, but I'll definitely do it again.
Il ne s’agit donc pas d’écrire une « Déclaration des Droits sacrés de l'homme ou de la personne », mais, comme l'indique le sous-titre de L'Enracinement, une « Déclaration des devoirs envers l'être humain ». Faire du concept de droit un principe, comme il en est dans la « Déclaration des Droits de l'Homme », est, selon Simone Weil, absurde : « La notion d'obligation prime celle de droit, qui lui est subordonnée et relative. Un droit n'est pas efficace en lui-même, mais seulement par l'obligation à laquelle il correspond ». En effet, pour que j'aie des droits, il faut d'abord que quelqu’un se reconnaisse des obligations envers moi. Tout droit que je me revendique enveloppe la condition nécessaire que l'autre se sache ou se sente obligé envers moi. - Simone Weil, L’enracinement (Préface)
Strobist Lighting102 Assignment: Cooking. With a silver nutcracker, I placed on a pink plastic cutting board, and then used a green plastic cuttingboard as a reflector.
1 Flash, bounced off white ceiling, 1/2 power, radio trigger on a stand, camera right.
Cooking for Hwajeon(Flower Rice Cake)
March 31, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 화전(花煎) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
High School students are making apple pie in the Cooking club After School Program!
For media use or inquires please email: info@redcloudschool.org.
© 2015 Red Cloud Indian School, Inc.
Cooking for Yaksik (Sweet Rice with Nuts and Jujubes)
January 6, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 약식 만들기
2016-01-06
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
Cooking for Yaksik (Sweet Rice with Nuts and Jujubes)
January 6, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 약식 만들기
2016-01-06
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
thankfully no one was injured or offended during the preparing of thanksgiving dinner in this modest kitchen.
THAT, ladies, is JELLO SALAD with MANDARIN ORANGES in a SHAPED FLORAL JELLO MOLD. And it's delicious.
WHO SAYS I CAN'T COOK??!?
Cooking for Hwajeon(Flower Rice Cake)
March 31, 2016
Institute of Traditional Korean Food, Jongno-gu, Seoul
Ministry of Culture, Sports and Tourism
Korean Culture and Information Service
Korea.net (www.korea.net)
Official Photographer : Jeon Han
This official Republic of Korea photograph is being made available only for publication by news organizations and/or for personal printing by the subject(s) of the photograph. The photograph may not be manipulated in any way. Also, it may not be used in any type of commercial, advertisement, product or promotion that in any way suggests approval or endorsement from the government of the Republic of Korea.
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윤숙자 교수의 화전(花煎) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
Our efforts to eat food grown close by have been pretty successful recently. So it's not quite 100 miles; the organic cucumber, bread ingredients, and condiments were from Meijer.
Other than that, it's beef from Creswick Farms, endive and carrots from Mud Lake Farm, asparagus from Cherry Lake Farm, sharp white cheddar cheese from Little Rooster Bread Company, homemade artisan bread from our kitchen, and radishes from our back yard!
one of my favorite soups! this is delicious but pig stomachs take a lot of work to clean or you can buy them already cleaned.
there are many methods to clean the pig’s stomach. I boil the pig stomach with 1 TB vinegar for a few minutes, then wash with cold water and scrub with a generous amount of salt inside and outside thoroughly. Swish it around in the water. Using a knife to scrap off the remaining film/slim. Rinse with cold water.
Fill soup pot with water and bring to a boil, combine:
1 pig stomach - cleaned
1 1/2 lb pre-boiled pork bones and chicken bones
a med piece of lean pork meat
a handful of whole white pepper corns in a mesh pouch
Bring to boil and simmer for 1 1/2 hr. Add a bunch of fried bean curd sheets (break into desired size) and simmer for another 30 mins. Remove and discard bones, meat and pepper pouch. Remove pigs stomach and chop into 2 inch bitesize pieces, return back into stock. Add salt to taste.
Following on swiftly - but not too closely! - from yesterday's shot, apparently a winter celebration includes frying a huge number of sliced spuds in public.
Smelled OK to me, anyway.
(C) Tim Haynes 2014