View allAll Photos Tagged Cooking
10.2 I attended an evening course on Nepaleese cooking (at Aikuisopisto -- Institute of Adult Education).
There were 12 of us cooking, plus two teachers. We made about 10 different dishes including lamb, chicken, and quite a few vegetable options. There was also rice pudding for desert, and a bit of nepaleese tea afterwards.
One of the photos of a series that was taken for 'Sylvia's Cookbook'; a cookbook I photographed and designed for my good friend Sylvia for her 30th birthday.
The theme was cooking at home, cooking from the heart. It contained favourite recipes belonging to my boyfriend and I.
Made this at the Thai Secret Cooking School in Chiang Mai. A whole day of cooking Thai food and eating it! In a beautiful rural setting. www.chiang-mai-cooking-school.com/
Centro's 25th year anniversary was marked with a number of special dinners featuring restaurant alumni.
This was the third dinner with Marc Thuet. This was a treat as it's been a while since I had had a full sit down menu by chef Thuet. I miss his cooking so very much.
What made this dinner even more special (to me) was the participation of chefs that had worked with Marc or from Centro who came to help in the kitchen (including Jason Carter and Bertrand Alépée) or were present dining that evening (including Chris McDonald, Frank Parhizgar, Chris Kalisperas).
Chef Marc Thuet was the Executive Chef at Centro from 1991-2002. A great legacy and the mentor to many talents that went on to lead their own kitchens.
I was very keen to attend this dinner for personal reasons (when is dining not a personal interest/decision?) because it had been a while since I had had a true sit down meal from a chef who first invigorated my palate in Toronto (vs. internationally) years back when the whole travel-dining bug bit me. There was always strength, creativity and a consistent level of boundary pushing in chef Thuet's cuisine that didn't rely on gimmicks. If there were prime ingredients present, they were there for a purpose and worked harmoniously in dishes that spun off classics/a solid foundation in contemporary European cuisine. It wasn't crazy. It was never boring. Execution and seasoning was always to point. It was just good.
I was sad to see the restaurant close in favour of the more casual bakery, take away store front, but occasions like these special meals or events always reminds me of why I love Marc's food and how talent is innate.
Date: Monday, June 11th, 2012
Centro Restaurant & Lounge
2472 Yonge St.
Toronto, ON
(647) 977-6201
Dinner: $100
Wine Flight: $30
I'm dooing the lighting 102 now. so I hope you can give me one or two comments about the assignments
storbist:
- sb24 with blue gel thru a cardboard snoot from the left at 1/8th
- sb24 pointet at the ceiling at 1/4th
I gave a cooking lesson to some young friends - 9, 11, and 12. We made French toast in the morning (no photos - I fail!) and homemade raviloli/tortellini in the afternoon, with home made sauce. I bough the wrappers for the pasta, but they made the fillings, and learned lots!
It was all VERY yummy!
Cooking pan with closed lid. Welded handles. Light effect in decorative background. High point of view.
Even if a house has electricity charcoal is a common cooking method. From my limited observations most cooking is done by either boiling, frying, or both for extended periods of time.
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.
I've always enjoyed cooking, and occasionally share photos of dishes I'm particularly happy with :) I did not start cooking until I left France, but I am sure growing up there had an influence... also, I'm around good food all the time, having played music in restaurants all my life.
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.
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 :)
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