View allAll Photos Tagged Cooking
Esther Atieno prepares dinner for her family in Kisumu, Kenya. Her recently installed jiko kisasa (firewood stove) uses less fuel than her previous stove. It’s also more efficient, giving her time to do bead work for extra income. Photo: Peter Kapuscinski / World Bank
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
It's fun even though you have to invest a good deal of time and effort.
I'm going to try more detailed one the next time. :)
Also I want to make a video of how to make a MH charaben, in the form of Deuce's cooking show or something, I believe his forte should be captured much more.
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Now I'm active on Iperenity, please link back to:
Today I'm making him a Birthday cake the two timing little worm
2 cups of rancid Flour with weevils
1/2 Teaspoon of powdered laxative
3 Eggs that have been sitting in the sun for 4 days
stick of rancid butter
mix all together until forms a batter then add the arsenic
bake until a toothpick gets stuck in it
allow to cool
then cut in half
spread the layers with a nice chocolate laxative
and ice with a passion-fruit icing ( not really passion- fruit but mouse dropping )
serve with old moldy strawberries
cooking is a tough job, it's similar to the photographer one in some ways.
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nikon f100
nikkor 50 1.8d
fuji pro h 400
scan from negative, color editing with aperture
HOME COOKING @ the DINKY DINER ~ Saint Joseph, Missouri USA ~ Copyright ©2013 Bob Travaglione ~ ALL RIGHTS RESERVED ~ www.FoToEdge.com
Strobist - Lighting 102 Assignment - Cooking Light
I took this shot for the Strobist Lighting 102 "Cooking Light". If you're reading this you probably already know the idea - shoot something found in your kitchen and control the specular highlight coming off it.
The setup:
Shot @ 1/250 at f/9 to kill the ambient light. 580EXII Speedlite high and at camera right. Diffused with a home-made softbox and with a half-cut of CTO to warm up the scene a bit. My fiance's make-up mirror is just left of frame providing the tiniest bit of fill to the orange.
"Choose a Modern Gas Range for Tops in Cooking Perfection!"
"New Freedom Gas Kitchens,"
American Gas Association, 1946.
Here' s a cooking tutorial in the spirit of that lemon pie recipe that made the rounds awhile back.
A few other notes:
- The annato seeds are apparently very difficult to grind up (Robert Rodriguez recommends using a coffee grinder on the "Once Upon a Time in Mexico" DVD), but I was fortunately able to buy them in pre-ground form. Since they were already ground, I adjusted the recipe to use 3 tbsp instead of 5.
- I bought a bottle of pre-minced garlic, so I wasn't sure how much to use. I ended up using about 2/3 of a 1 oz. bottle, and that seemed to work out fine.
- To devein the peppers, cut off the stem at the top, cut the peppers in half, and then clean the seeds and white stuff out of the inside. I mention this because I was unsure what that meant at first.
- Perhaps it's just the high altitude here in Denver, but we ended up cooking the pork for a lot longer than 4 hours (we did something like 6) and probably could have done it longer to make it even more tender. I think this is one dish it would be difficult to cook for too long.
Seven made some "beef tips" the other day.
As a vegetarian, she got very excited because it was almost like cooking real meat.
This photo was not my idea..."That just makes it funnier!"
Fixing up a little meal of steamer clams, adding a little wine to the butter, cream, garlic and shallots to finish it off nicely. I love these clams *drool*
This image is Copyright Protected and may not be used for any reason without express written permission.
© Kelly Cline All Rights Reserved.
03/10/08
I'm home alone... that means I have to cook. I prefer to take pics of the fire and use the microwave. Less dangerous :P
295 / 365 April 22, 2011
Start of a 5 day long weekend for Easter and ANZAC day. Really looking forward to the break. Shame about the reflections in the above photo
On the streets in Chennai, India... this is a street vendors home where she prepared food for the locals each day. It looks so good... Fish Tikka, Yum!
Explore caught sight of this thanks to all of you.
... #269 April 21, 2007
Viewed 363 times on 4 October 2007
These from South Texas Organics (thanks for the suggestion!) and oh, my my. Too bad I did terrible things to their peels.
Stress relief ?
The city of Udaipur is located in the Aravalli ranges of the royal state of Rajasthan and is also known as the jewel of Mewar. Also known as the City of Dawn, Udaipur is surrounded by ancient mountains and set on the edge of three lakes. It is a beautiful old city with narrow lanes flanked by bright stalls, gardens, lakes, palaces and temples meandering through it. It is situated at a distance of about 405 km from the state capital Jaipur.
Udaipur was founded in 1559 and named after Maharana Udai Singh. It then replaced Chittor as the capital of the Sisodia dynasty, when according to legend, the Maharana went out hunting one day and met a holy man who blessed him and told him to built a palace at that very spot, as it would be well protected. Today, Udaipur is a one of the better-known tourist destinations of India and an integral part of any itinerary for Rajasthan.
Four women cooking. On the back: "Presbyterion [sic] ladies making Easter eggs. Mrs K. Hood, Mrs Herman, Mrs Blake Moore, Mrs D. McCullough". This activity was taking place at the Presbyterian Church of the Redeemer in St. George Street, Deseronto, Ontario.
I"ve wanted one for a long time , because the one we had before broke. We couldn't decide whether to get the smaller artisan one or the pro one, the pro one had fewer colors and the artisan one had a yellow one which i liked . I wanted to go with this one because it's more powerful and the color reminds me of a rainy day which is my favorite weather to cook stuff in . I have not used it yet because my cooking goal is to bake more stuff because I'm not that great at baking
Soft Caramels:
3 c. brown sugar
2 c. light corn syrup (one bottle)
1 c. butter (2 sticks)
3/4 c. sweetened condensed milk (one can)
1/2 tsp. vanilla
Candy thermometer
Heavy saucepan
Wooden spoon
Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring now and then to prevent scorching. This takes about 20 minutes of continuous boiling over pretty vigorous heat.
Remove from heat, add vanilla. Pour into 9 x 13 buttered pan. When firm, cut into 1" squares and wrap in waxed paper. Makes about a million.
Tips:
-Make sure the candy thermometer doesn't touch the bottom or side of the pan.
-Cut waxed paper into 4" squares while waiting for the caramel to cool.
-Be very careful not to burn yourself on the molten caramel-- don't lick the spoon!
-If the caramel doesn't harden when it cools, scrape it back into the pot and heat it up again, making sure to get it to the proper temperature.
-I usually use a spatula to transfer about 1/4 of the hardened caramel onto a cutting board, where I use a sharp knife to cut it into 1 inch strips, and then cut each strip into one inch pieces, and wrap them as I go along.
-Don't be afraid to crank the heat up to high or medium high if the caramel mixture is taking a long time to reach 248.
-Stir continuously to prevent the mixture from burning.
-Resist the urge to eat more than five in one sitting. Tummy ache!