View allAll Photos Tagged Cooking
heh heh heh.
I love the expression on Jen's face here.
The result was an amazing pureed carrot soup that balanced heat, sweetness, savouriness and tartness perfectly. It was even better the next night. Who knows how it will be the third ?!?!?
Chez Alaska Cooking School - Your partner for an unforgettable experience!
Chez Alaska Cooking School specializes in providing hospitality at its finest. Our mission is to provide an experience that each person who participates will walk away with something they can share. Whether you attend a fun filled demonstrations or enroll in an accredited class you will walk away with a finer knowledge of the culinary world. We teach techniques for all who wish to follow their dreams in the culinary world. In the winter months we specialize in training the youth and adults alike to realize their potential. We also offer a facility that will accommodate Team building exercises, Corporate events, birthdays, weddings, anniversary celebrations and other custom private events. For any type of culinary event that calls for a celebration, we are the one for you!
The miso soup I have known and loved: dashi + white miso + seaweed + tofu + scallions. Wonderful!
Check out my blog for the recipe.
It is Monday Morning and it is my Friday night. I made shrimp macaroni salad and cooked a ribeye steak on the grill - what a breakfast/dinner - snack!! I can't wait till tonight to have some more! Wee Ha!!
Made with Rancho Gordo garbanzos. I use Paula Wolfert's method from "Clay Pot Cooking" - remove the garbanzo skins to give the hummus a creamier consistency.
Pentax ME Super | smc-m 28 mm f:2.8 | Kodak Tri-X 400 (expired date 2008-8) | Rodinal (R09) one shot 1+50 13' @20° C | scan from film
so much berbere went into the preparation of this meal!
product of a super fun in-home Ethiopian cooking class. Happy to pass on a recommendation!
[week 4 of my 2015 weekend challenge]
Since I've gotten some questions about how I make my breakfast sandwiches on Twitter, I thought I'd post a "recipe".
Basically, I have four Norpro silicone egg rounds, and I use 6 eggs (1.5 eggs per round), which I whisk together with some shredded cheese (here, a "Mexican" mix). I cook them at 200 on our "Liddle Griddle". Once they're set, I remove the rings and flip them to finish cooking the tops. Then I stack them in a ziplock container and keep them in the fridge.
In the mornings, I toast up an english muffin, and then reheat the egg patty for 30-40 seconds in the microwave to stick inside. Totally delicious and filling.
More families in the Congo are cooking with charcoal. It is not the same as the occasional grilling. It is being used for routine cooking. In the urban and city areas, charcoal is near unanimous fuel.
In the rural areas like Bulape, charcoal use is not used too much. The cost of charcoal prohibits the widespread use. However, the rural and outlying areas are the main sources of charcoal. Charcoal pits, as shown, are plentiful near wooded areas.
Charcoal is relatively easy to make. More importantly, it is much easier to transport than wood. Especially in Congo, the transport of things, or lack thereof, dictates availability more than any other factor.
www.endingextremepoverty.org/2009/11/cooking-with-charcoa...
Tonight's vintage cookbook feast: partridges with cabbage, smoked pork, fresh marjoram (from Gothel's Garden) and red wine.
(Correlating journal entry: DINNER at MS. GRAVEYARD DIRT)
Cooking Experince in Motaione. Fattoria Santo Stefano prestigious villas, icturesque country houses and apartmets to rent
Texas style. No, wait. California style in Texas. Dad learning how to cook an amazing breakfast from son-in-law. He seemed so interested in this new idea of actualy using a stove to cook! Many questions were asked and he had a very patient teacher. I was completely shocked to see him in the kitchen, I just HAD to document this momentous event. But then I got distracted by something shiny.
Taipei, Shilin night market.
I think in this shot you can see the Polynesian origin of Taiwanese ;-))
Don't pity the poor kabab. Pity the photographer documenting the kabab's transfromation from yogurt and spice covered piece of chicken to delectable lunch as he stands inches from the Tandoor.
Please visit my blog at: alanwshapiro.blogspot.com
And my twitter stream is: @alansphotos
I know that a lot of re-ment collectors are strongly opposed to Disney re-ment, but while I do agree that there should be a good mixture of sets with and without Disney collaboration, I must say that the Stitch cooking set contains a lot of really cute and detailed pieces. Everyone who liked Stitch even a little bit should give it a try in my opinion ;)
Seungho and Hyunsun of About:Blank cooking for others during the Copenhagen Design Week | Photo: Soohyun