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A Kalamazoo Public Library program on January 27, 2010, complete with recipes, food facts, cooking tips, and samples from Elizabeth Forest, People’s Food Co-op’s queen of fast, nutritionally-packed, delicious, family-friendly foods. www.kpl.gov/
This is about the only time I actually wear gloves now. When cutting up spicy peppers. Touching anything on your body after touching a pepper. OWIE!
My wife and I are becoming a bit chubby and I felt our diet needed an intervention. My wife at first wasn't happy about that (especially when I informed her that, yes, her butt looks big in that) but after she thought about it I think she realized I was right and since I'll be doing the cooking she'll live with the change.
I found a recipe online for a "seafood gumbo". I stayed on the bases (omitting okra, forgot to pick it up) but made a few changes. E.g. I substituted mussels w/ a lean chicken and omitted blue crab (fresh crab in Oklahoma is extremely expensive. Frozen, boxed blue crab is around $8 per lb, for example).
It still has crab meat and shrimp and I used as little salt as possible, so it should be an acceptable, low-fat hybrid.
These 10 pictures of cakes were taken and used to create a cake cookbook and submitted in my Level 2 City and Guilds Level 2 exam in July this year. the pictures were used for the creative side of the exam where you had to produce a product ,in this case a Cook book. my Sony A77 was used for this along with my Giotto tripod and remote shutter release. the cakes were all taken in a sunny ambient light with various backgrounds, cups, and light reflectors.
Here is a tasty meal of solar cooked chicken and veggies, over brown rice. We have been having good solar cooking weather.
This single reflector box cooker runs at slow cooker temps, averaging around 225F, perfect for meats and vegetables.
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.
Cooking demonstration 1940's style by W.V.S. Civil Defence volunteer - Papplewick 1940's Weekend 2021.
She cooked the pancake for the first time in the cooking club in the school.
Thank you for bring it for me. :)
初めてのクラブ活動（料理クラブ）でパンケーキを焼いた娘。
Olympus E-PL3 / OLYMPUS M.14-42mm F3.5-5.6 II R
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
Cooking with Love is a beautiful coffee table book idea we designed for one of our existing clients. As a birthday present, our client wanted to show appreciation for all the delicious home-cooked meals his partner has made for him throughout the year. Diligently taking pictures of each of these dinners, lunches and snacks, our client accumulated a great selection of images to use for this project. We created a charming display of those appetizing meals in this 100-page photo book.
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
Elizabeth gave me my favorite recipe and I did my best to make it. Sadly, without her guidance, I was a little lost at times. But still, chefboyrme did ok
Molly taught me everything I know about making roux, and we are fortunate that Molly's grandma, Lucille Zenobia Richard (ree-SHARD) left us her little treasure box of Cajun recipes.
The first line of many of Lucille's recipes is "Make big thick roux, dark brown". Roux is the standard thickener for Cajun dishes.
Be advised that down south we call roux "Cajun napalm", and that a splatter will give you a severe burn. I speak from experience.
That's why we make roux in the bottom of a deep, heavy pot with a long-handled spoon or spatula, and I hope that's what you'll do, too.
Roux is made from equal volumes of fat and all-purpose or high-gluten flour. We use 2/3 cup of each for five pounds of other ingredients.
Each type of fat imparts its own flavor, and highly saturated, high flash-point fats such as lard or bacon grease are standard. Peanut oil also works well.
If you're making your first roux, keep the flame relatively low and plan to stir continuously for 15 minutes. Heat the fat, and add flour a little at a time, stirring until it blends smoothly. With a little practice, you can crank the heat up and make a roux in 5 minutes or less, but the stuff is awfully easy to burn, and the only cure for a burned roux is to toss it and start over.
The flour boils briefly as you stir it into the hot oil. Flour contains 15% water by weight, and you're seeing it boil off. Once the water cooks off, oil coats each grain of flour and keeps them from sticking together.
Keep cooking until the flour begins to brown. You want a shade between dirty blonde and parchment. (If you're a French cook, think sauce espagnole.)
Next -- watch for splatter -- add water a a little bit at a time, stirring briskly and continuously. Remember that you are pouring cold water into hot oil, and that it's going to erupt furiously. You'll probably add a little more than a pint, but have a quart handy, because this is the point at which roux is most susceptible to burning.
The water causes the flour grains to explode, and the sauce thickens instantly and magically. Stir constantly, adding water until the sauce is thin enough to flow freely. Add pre-chopped ingredients such as onion, garlic, green pepper and parsley to cool down the mix.
That's how you "make big thick roux". It adds a nutty taste, and it's the basis of Cajun cooking.
Coming next, chicken fricassee.