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Cooking without any liquid, heating, gas or other resources; it's very much possible. In Uganda cook with the power of the sun. With a reflecting 'pot' which absorbs a lot of heat food can be made without any expenses.
I went to see some people using the solar cooking installation in their household.
For more info: solarcookingkozon.nl/
グラタン、親子丼、ハンバーグに続き料理教室4回目はコロッケ
一人暮しで揚げ物は絶対に嫌って思ってたけど、意外と片付け簡単そう
じゃがいもたくさんあるしまた作ってみるのも悪くないなあと思ったり思わなかったり。
ねこもこたつの中で寝ちゃうぐらいだらーんとしたお昼でした
春の日差しは暖かくて気持ちいいな
私も一眠りしてあまやどりに行こう
PLYMOUTH NC: KAROL'S GOOD COOKING: Ever wonder why an eatery would post a sign such as "GOOD COOKING?" Or, how about, "COOKED TO PERFECTION?" This drives me nuts. One would presume the cooking IS good and the food IS perfect.
OK, it's just me again. ;-)
Sadly, Karol's has gone out of business.
kochtopf.twoday.net/stories/1466280/
Valentine's day is on it's way - a perfect opportunity to spoil your loved one with a special drink, a desert or even a whole meal. Will you tell us your recipe before February 12th midnight (so we'll have time to cook it for our loved ones, too?)
edit: Most of us won't have time to cook the recipe in advance, so I assume the recipes won't include any pictures. To make the Valentine cooking more exciting you could for example mention why you'll cook this special meal, or how you met your loved one, or tell us what you received last year for on Valentines day etc..
How?
Blog your Valentine recipe (in English or German) before February 12th midnight, and send an email to valentine.cooking(at)gmail.com. Please state thefollowing in the email :
Subject line: Valentine cooking
Name of your blog
Your name
Permalink to your post
Your physical location (optional)
As soon as I get the first recipe, there will be a daily updated round-up of all entries (I will let you know about the link to the round-up)
Thanks for joining and don't forget to spread the word!
***
Bald ist Valentinstag: eine gute Gelegenheit wieder mal seine/n Liebste/n zu verwöhnen. Weshalb nicht mit einem Drink, Kuchen, Dessert oder sogar einem ganzen Menü? Verrätst du uns bis zum 12. Februar (damit wir noch Zeit haben, dein Rezept auch unseren Liebsten zuzubereiten), womit du deine/n Angebetete/n verwöhnst?
Nachtrag: Da die meisten von uns keine Zeit haben, ihr Valentine Cooking Rezept vorher zu testen, wird es meist wohl nur ein Rezept ohne Foto sein. Damit es etwas spannender wird, könnte man z.B. hinschreiben, warum man gerade das kocht oder erzählen wie man seinen Liebsten kennengelernt hat, oder uns auch auflisten was man das letzte Mal am Valentinstag erhalten hat, etc.
Wie?
Veröffentliche dein Valentine Rezept (in Deutsch oder Englisch) in deinem Blog, dann sende eine email mit folgenden Angaben an valentine.cooking(at)gmail.com:
Betreff: Valentine cooking
Name deines Blogs
Dein Name
Permalink zum Rezept
Wohnort oder Land (freiwillig)
Sobald ich das erste Rezept erhalten habe, werde ich hier im Blog eine täglich auf den neusten Stand gebrachte Liste mit allen eingegangenen Rezepten veröffentlichen. (Link zur Liste folgt.)
Vielen Dank fürs Mitmachen und nicht vergessen: bitte weitersagen!
Night-Tripping with the Olympus Trip 35 on the streets of Shanghai.
Location: Shanghai, China.
Time: May 2015.
Camera: Olympus Trip 35
Film: Kodak Tri-X
What is Night-Tripping?
www.flickr.com/groups/nighttrip35/
See my other Night-Tripping photos...
Cooking with Booze! On the telly!
In which Oz Clarke claims it's his favourite book. 2nd Edition endorsement!
They make Wine Soup, Highland Fondue. Badly. Also mentioned: Beer Butt Chicken.
"Oz and Hugh Raise the Bar", Episode 2, BBC2, January 2011.
Ça surveille durdur la cuisson dans le four, c'est moi qui vous le dit ! x)
Petit cliché détente, pour une fois que des humains apparaissent volontairement sur l'un de mes clichés !!
Love the giant frying pan this chap is using, complete with enormous handle pointing out right at the camera. I don't think that would even fit on my cooker!
COOKING DEMONSTRATIONS: Educating people about balanced diets, micronutrient deficiency and the importance of culinary hygiene.
****
Nestlé is happy for you to use this image to illustrate a news story, blog or article. Please credit the photo: © Nestlé
(Delia Smith)
Ingredients :
6floz (175ml) pudding rice
14 1/2oz (410g) evaporated milk (large can)
1 pint (570ml) whole milk
1 1/2oz (40g) golden caster sugar
1 whole nutmeg
1oz (25g) butter
Round ovenproof dish - diameter 9 inches (23cm) - depth 2 inches (5cm), lightly buttered
Preheat oven to Gas 2 / 300F / 150C.
Mix the evap and whole milk together in a jug. Place the rice and sugar in the dish, pour in the liquid and give it a good stir. Grate the nutmeg all over the surface (it may seem like a lot but it needs it), then finally dot the butter over the top in little flecks.
Next, pop the dish into the oven on the centre shelf for 30 minutes. Slide the shelf out and give everything a good stir. Repeat the stirring after another 30 minutes then pop the dish back in the oven to cook for another hour, this time without stirring.
Should come out lovely and delicious!
Saucy goodness...suitable for a carnivore's desktop wallpaper.
4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
Kosher salt
2 tablespoons whole peppercorns
1 tablespoon unsalted butter
1 teaspoon olive oil
1/3 cup Cognac, plus 1 teaspoon
1 cup heavy cream
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.
Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.