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Fun times on a camping trip
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For some, this was the best part of making the Chocolate Biscuit Cake from Rachel Allen's Food for Living.
I also tried to make english muffins, which was a pretty chaotic experience. The dough was easy as sin -- I like Ruth Reichl's recipe a lot, tastes exactly like Thomas but better! But her cooking technique -- getting this wet dough into a disc -- was impossible so I switched to Alton Brown's suggestion to cook them in baking rings. It mostly worked, but it was very very hard to get them cooked in the middle without the outside getting too dark, even at the lowest temperature. I made the last few very very thin, which seemed to do the trick. Now, what to do with the other TWELVE.
This is me on my wedding day. I am cooking something that appears to be pretty sloppy. This was my wedding ensemble- my tshirt said BRIDE on it in big block letters.
I saw many solar dishes in Nepal, mostly in remote areas, outside the reach of electricity which is generally unreliable. The only time I looked inside the cooking-pot, the water was boiling at high intensity.
-- These solar cookers help reduce the use of wood fuel, which helps save forests, reduces air pollution that can lead to respiratory problems and reduces carbon emissions that ultimately harm the planet we live on.
A Thai chef cooks a traditional Tom Yum Kung at a large hotel kitchen. © ILO/ Marcel Crozet
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 IGO License. To view a copy of this license, visit creativecommons.org/licenses/by-nc-nd/3.0/igo/deed.en_US.
Baked Potato with Avocado and Alfalfa Sprouts
www.amazon.com/Famous-Vegetarians-Their-Favorite-Recipes/...
1 baking potato per seving
Vegetable oil
1 soft avocado per sering
Alfalfa sprouts
1/2 cup lemon-and-oil dressing
suggested proportions-
3 tablespoons lemon juice
to 1/2 cup of olive oil
Vege-Sal (instead of salt
Scrub the potato and put in the oven at 500. Don't use foil or anything because the minerals are right under the skin. Bake it until it's absolutely crunchy-about one-and-a-half hours. After that, cut it open immediately, or it gets soft from the steam inside. If ti does go soft, just pop it back in the oven at 500 until it gets crunchy again.
(Coat a little oil so potato won't dry - I always use olive oil)
Than I put a soft avocado on the table, and just spread the avocado on the potato like butter. On topof that goes a layer of alfalfa sprouts with a little lemon-and oil-dressing, seasoned with Vege-Sal instead of salt. And it's fantastic! - REALLY!!!!
Back in November we held a curry based dinner party - well okay, to be technical, a Gujrati dinner party, with lots of scrummy food taken from the Hansa's cookbook.
Here's some curry cooking in progress. Top left is a wok, used for cooking onion bhajis. Bottom left, some spices are frying, and bottom right is a pan of channa dahl.
About 5 years ago, I found some old copies of Cook's Illustrated magazine in a box our neighbors left out marked "free". This is the best cheese bread ever.
Recipe in notes. I usually use yogurt instead of sour cream, and often use different cheeses (depending on what I have on hand). My oven takes at least an hour--check the bread often.