View allAll Photos Tagged Cooking
My first attempt at stuffed eggplant, made on my 30th birthday. Sadly, late-night cooking means bad lighting. :|
Cooking shrimp and grits. Double chin visible. Too many shrimp and grits, obviously. I was subsequently so impressed, I wrote up the recipe - ccgi.badfaith.plus.com/blog/?p=182.
Believe it or not this is an industrial oven for the brazing of radiator cores, oil coolers and intercoolers. This is our first ever triple row intercooler it is for a vintage car and its just emerging from cooking at 615 degrees C. I would say that it is thoroughly cooked :)
My first time making homemade pasta. Fettuccine, cookie cutout shapes, goat cheese ravioli. Recipe inspiration here: thepioneerwoman.com/cooking/2009/05/homemade-pasta/, except I used two cups Bob's red mill unbleached white flour, 1 cup Bob's semolina, and 6 eggs. My son and husband loved the shapes and fettuccine, and I enjoyed the ravioli. Easy and fun, will make again!
I am totally in love with this recipe. I got a good deal on a big head of cauliflower and vaguely remembered bookmarking this cheese filled recipe. I got some Gruyere to add to my constantly stocked parmesan, and tried my hand at the mother sauces, making a roux and bechamel. I loved it. I couldn't stop eating it. I would suggest adding even more breadcrumbs to the mix on top than Smitten Kitchen suggests from Ina Garten's amazing recipe.
This is really just eggs "poached" in simmering tomato sauce with lots of onions and peppers and spices. Decent recipe here.
Acara | Demo masakan
Program | Wanita Hari Ini TV3
Resipi | Ayam Masak Kunyit Halia & Steak Ikan
Tempat | Bandar Utama, Damansara
Tarikh | 24 Jun 2009
Web blog | www.hanieliza.blogspot.com
Game description: Try to bake as many loaves of bread as possible!
Game controls: Use the mouse
to play this game.
1 Player , Cooking , Flash , Food , Girl , Kids
Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”
I were cooking in my classmates' home of university.Of course it wasn't best smell...,too much menus on the table.
Chef Athan Spanos, managing chef at Penn State Harrisburg, and Chef Skylar Diehl, Managing Chef at the Bryce Jordan Center at University Park, teamed up to showcase several molecular gastronomy techniques you can do while cooking. The title of their dish is called the “5 Flavors of Parmesan.”
This is more or less the setup I used for all the shots...you can see the cutting boards on the left, being held up by some Home Depot clamps (and a stiff metal ruler with the back clamp, as the cutting boards are pretty flexible...translation: they don't stand up on their own very well). On the right is a foamcore presentation board (like the one you might have used in school to show off your science fair project) from Hobby Lobby. I like it because it stands up on its own. You can also see the flash on the side (with gobos and an unused 2-stop ND filter, as well as the rear flash (on its side) behind the bottle.
Standard prep, with chicken broth, a ham hock, garlic, vinegar and a smattering of red pepper flakes. Delicious.
Beef shank, tripe,
Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon
Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon, anise seed, pepper, fish sauce, ginger, garlic, a splash of glögg and probably a few other things.
Beef shank, tripe, beef hoof, mirepoix, star anise, serrano chillis, lemongrass, sichuan pepper, cinnamon, anise seed, pepper, fish sauce, ginger, garlic, a splash of glögg and probably a few other things.
A paella prepared by our entertainment team in one of their famous "Cooking Lessons" - Looks good doesn't it?
this is a shot from one of the first meals kyle spontaneously threw together for us back in his tiny little apartment in denver. i took hundreds (possibly 600) of pictures while he was chopping vegetables, boiling water, and letting the creative juices flow. i don't remember the meal, but being in the moment with my camera, him, and watching his process of cooking was very memorable.