View allAll Photos Tagged Cooking
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.
-------------------------------------------------
윤숙자 교수의 화채(花菜) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
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.
-------------------------------------------------
윤숙자 교수의 화전(花煎) 만들기
2016-03-31
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.
-------------------------------------------------
윤숙자 교수의 약식 만들기
2016-01-06
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
An oldschool cooking pot. These are still used in most of the rural parts of Romania, and it's a good thing that this happens.
Shot with Nikon N/F80, 50mm 1.8D on Kodak 400TX film.
Scanned with Epson v370 Photo (histogram adjustment in Pro mode). Post processing was done in Photoshop.
thankfully no one was injured or offended during the preparing of thanksgiving dinner in this modest kitchen.
It was a bust day of writing and class prep for our house occupants, so I took on all day cooking. That means Stuff On the Grill (rib steaks and Denver steaks, asparagus) plus sautéed mushrooms and onions, and yes, a home made apple pie.
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.
-------------------------------------------------
윤숙자 교수의 화전(花煎) 만들기
2016-03-31
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한
OUR MOM'S COOKING IS THE BEST!! LOL. That's what everyone say:P But truly, my mom's cooking is the best. lol.
Woman cooking in a kitchen with a hot pan on the stove. [Model Release available]
© 2011 - Mardis Coers. All Rights Reserved. No use, copying, or sharing without written permission.
Unfortunately our cooking class has come to and end with a three course meal everyone had to make from just a pile of ingredients we got... Great fun and some delicious results!!
Read the story on my blog here
Silver brazing a set of Stainless Steel Dropouts. 56% silver content in the brazing rod. I have reworked the shorelines to concave lines leading to a fine point. The eyelets will be cut off and the filing and sanding and then polishing will be begin.
Adrian cooks like a chef which means he makes a terrible mess too. I guess that's the price I pay for good food.
Prove di cottura di un cosciotto di agnello nel vecchio forno a legna.
Il risultato è stato divino.
Tests of cooking a leg of lamb in the old wood stove.
The result was divine.
For the full recipe for making this classic caribbean curry duck as made in trinidad and tobago and guyana you must go to: caribbeanpot.com/the-ultimate-island-curry-duck/
Cooking tajine, a traditional Moroccan dish. You need some tomatoes, garlic, sour butter, olives, some special spices, and some vegetables or meat, and put it all in a shallow pot with a conical lid. The lid catches the steam from the stew, and feeds it back down into the pot. It can cook on a very low heat, and can take some time.
You can cook lunch while out on a hike; all you need are three rocks to balance the tajine on, and some small twigs and sticks for the fire.
This is what cooking in a teeny-tiny space in a NYC apartment is like. Everything stacked tightly around rather than having to back out of the corner my stove is stuffed into and walk a couple of feet to the table/counter.
1. Combine the Tomato Juice and stock and bring to a boil. Reduce heat and simmer.
2. Add oil to pan, saute shallots until soft. Add Zucchini and wine, cook until softened. Add rice, cook, stirring for about 1 minute.
3. Add 1 cup of the stock mixture, sun dried tomatoes, parsley and marjoram. Cook , stirring until liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring until stock is absorbed before adding more. Keep adding liquid until the rice is nice and soft (you might need to add some water in). Once softened add in the cheese and pepper. Serve at once!
Leaving Kontagora in the early morning, we drove towards a Kambari / Kamberi settlement near Genu. The road quality became progressively and we finally abandoned our vehicle at Genu and walked the rest of the way to our destination.
The Kambari are an ethnic group that are much smaller than Nigeria's well known Hausa, Yoruba and Igbo/Ibo. Their belief system is usually referred to as animist (the region around Kontagora in northwestern Nigeria predominantly follows Islam) and many live in villages and settlements some distance from the main roads. Many of the women maintain their traditional style - jewelry, tattoos, brightly coloured textiles (and unlike their neighbouring cultures, they frequently do not cover their upper bodies when in their villages) - a trait that was less apparent among the men. They live off agriculture and sell their produce also to neighbouring towns and villages. The most popular crops produced are corn, millet, peanuts, beans, and rice. Nearly all of the locals keep chickens and goats for meat while the richer ones have cattle.
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.
-------------------------------------------------
윤숙자 교수의 구절판 만들기
2016-08-03
한국전통음식연구소
문화체육관광부
해외문화홍보원
코리아넷
전한