View allAll Photos Tagged CulinaryArts
India, Mumbai, Food, China, Choice of steamed, fried & baked Dim Sum with corresponding Dips
God created Food,
the Devil created Cooks,
…but Women give us the Inspiration.
Dim Sum ● literally meaning "to touch your heart", a delightful tradition that began in Chinese teahouses.
Dim Sum consists of a variations of dumplings, steamed dishes, other fried, baked or roasted goodies & a variety of famous egg custard tarts.
In the beginning a Cantonese custom, dim sum is inseparably linked to the Chinese tradition of "yum cha" meaning “drinking tea”.
Travellers along the legendary Silk Road needed a place to rest, teahouses began bouncing up along the roadside. Farmers, exhausted after long hard hours working in the fields, would also head to the local teahouse for an afternoon of tea & relaxing chats.
However, it took some centuries for the culinary art of Dim Sum to develop. Originally it was considered inappropriate to combine tea with food; in fact a famous third century Imperial physician claimed this would lead to excessive weight gain. Nevertheless, as tea's ability to aid in digestion & cleanse the palate became known, teahouse owners began adding a variety of snacks & the tradition of Dim Sum was born.
Today, predominantly in Shanghai & Hong Kong, Dim Sum is served throughout China, enjoying regional variations like Jiaozi Dumplings in Beijing, Pearl Balls & spicy Wontons, known as Huntuns in the Szechwan province, but it is a well-known fact, that the majority of the best Dim Sum can be found in Canton, with its wide assortment of sweet & savoury dishes ranging from meatballs to sweet cakes. Still, it is probably true that the best dim sum chefs are found in Hong Kong, where restaurants begin serving dim sum from early morning on.
When it comes to cooking methods, many of the dishes are mostly either steamed or deep-fried, but you'll find everything from steamed pork spareribs & Char Siu Bao, steamed buns with roast pork, or Har Gao, those perfect delicate shrimp dumplings with the translucent skin. Deep-fried treats include mini spring rolls & Wu Gok, a type of taro turnover, or wonderful shrimp dumplings wrapped in seaweed & topped with a dollop of salmon caviar. Finally, the dessert, Custard tarts are a must, like the mango or almond pudding.
…of course, Dim Sum are always washed down with copious amounts of green tea.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
12 million visits in my photostream with countless motivating comments
The last time I had green chillies in those glasses, I was thinking of 'mojito' (pronounced as 'mo-hee-toh'). So on this sunny warm afternoon, with a couple of mint leaves muddled with sugar, a squeeze of lime, lots of ice cubes, a shot of bacardi rum and some soda water, a most delicious thirst-quenching 'killer' drink is presented.
By the way, I did make some mention in an earlier photograph about adding green chillies to the mojito, so I tried to muddle the mint leaves with a few slices of green chillies to experiment.
VERDICT: Please ignore and erase from memory my half-baked idea. Green chillies have no place in any mojito cocktail!
If you really really need the recipe for a mojito - go to my blog.
Appetizer, Veggie, warm spinach flan with vanilla scented grilled beets & almond-butternut squash coulis
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
12 million visits in my photostream with countless motivating comments
a plate like a canvas, touched by the salt of the air and the craft of a quiet kitchen. sun-kissed lemon cream rests on dark berries, melting into the cool granite of a mallorcan afternoon — a fleeting sculpture of sweetness in puerto pollença.
A 1971 Buick GSX, at the 20th anniversary of the annual Back To The Bricks car festival.
Downtown Flint, Michigan.
Friday, August 16, 2024.
#dessert #desserttable #macarons #pastries #pastrychef #foodart #foodiegram #foodporn #foodaddiction #foodie #foodscene #foodster #culinaryarts #gastronomy #instagood #instafood #instagram #igers #tasty😋 #vancouverfoodie #vancouverfood #vancityeats #nomnomnom #viawesome #bonappetit #604eats #604foodie #yvrfoodie #yvr #eventphotographer
Italy, Seafood, Frutti di Mare alla Griglia, grilled Mediterranean Seafood.
> Salmon with Scallop
> Sea Bass on the skin tail
> Tiger Prawn tail
> Stuffed Calamaretti, Squid
> Anglerfish grenadine
God created Food,
the Devil created Cooks,
…but Women gave as Inspiration!
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
Food, Appetizer, Seafood. Tatar from wild Scotish Salmon with Beluga pearls on a mild cider-horseradish cream.
Scented with a few drops of dill-olive-oil, apple bâtonnets.
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
12 million visits in my photostream with countless motivating comments
in hugo's, grünwald near munich, the air is rich with the scent of tomato and basil, a chef stands, tossing dough into the air. it's a still moment in a dance, a toss captured in time, the dough suspended above, a mid-air pause before it transforms into a base for flavors yet to come. there's an art in his motion, a practiced ease, as he crafts the beginning of what will soon be a delight to the senses. the light cascades down, spotlighting the peak of his performance, the simple beauty of pizza in the making.
Glorious Stacked Rainbow Bell Peppers!
Bell Peppers can be found in a number of colors. Green, Yellow, Orange and Red Bell Peppers are the most common varieties. However, do not be surprised if you see a Black Bell Pepper as well.
Bell peppers are known for their crisp and juicy texture and their looks and color make them an ideal ingredient for salads and dressings. In certain parts of the world they are known as capsicum and eaten as vegetables. SR:natureandnutrition.
#bellpepper #capsicum #rainbowofbellpeppers #greenbellpeppers #orangebellpeppers
#redbellpeppers #yellowbellpeppers #sweetpepper #healthbenefits #vegetarianfood #colorfulpeppers #chililover #goodfoodforlife #colourofpeppers #organicfood #veggies #foodielicious #bunchbellpeppers #healthyfood #sweetandsourpeppers #stockphotography #foodphotography #stilllifephotography #culinaryart #aesthetic #artsy #artist #kk #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
All rights reserved - Copyright © Kashi Klicks
Japanese food, Sushi, Maki Roll Collection, California Roll with avocado, organic cucumber, Japanese mayonnaise, king crab meat wrapped in a Nori leaf, coated with Tobiko
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Germany, Wedel, Beverages,
...summertime, non-alcoholic fresh fruit & vegetable
vitamin-chillers for any weather & time of the day
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments
Germany, Wedel, "Summertime", Grill,
assorted Skewer from left to the Right.....
Lamb Chops, Mediterranean Vegetables, Prawns,
Milk Lamb Shanks with Mint Chutney, Paneer, Meatballs, Mixed Grill,
Chicken Tikka
..............................................................................................
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
..............................................................................................
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
12 million visits in my photostream with countless motivating comments
Filled with surprises (aka a chunk of bubbly chocolate or fruit & nut chocolate) topped with chocolate, peanut butter or coconut buttercream.
I made these for my little bro after he asked a couple weeks back if I could do him this huge favour for his dragon boat team's summer party. 30 cupcakes later, these were some of the beauties I ended up with. I heard they were well received, especially the surprise center. :)
Seen in: strongtakes.com/index.php/st/comments/small_is_the_new_aw...,
runlikeatiger.wordpress.com/2008/05/09/its-all-in-the-min..., www.butterflyrocket.com/?p=98, gidudesign.blogspot.com/2009/05/love-chocolate.html, www.trek180.com/phase-two-in-the-raw/, and www.healthyrecipestheylove.com/Recipes/general/10-amazing... and www.slashfood.com/2010/03/17/salsa-cupcakes-and-20-bottle...
in hugo's, grünwald near munich, the air is rich with the scent of tomato and basil, a chef stands, tossing dough into the air. it's a still moment in a dance, a toss captured in time, the dough suspended above, a mid-air pause before it transforms into a base for flavors yet to come. there's an art in his motion, a practiced ease, as he crafts the beginning of what will soon be a delight to the senses. the light cascades down, spotlighting the peak of his performance, the simple beauty of pizza in the making.
Italy, Seafood, baked gild-potato laced turbot filet with fresh asparagus tips & summer truffles.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
17 million visits in my photostream with countless motivating comments
India, Mumbai, Food, basil scented tandoori prawns
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Italy, Appetizer, bruschetta Caprese with mozzarella di buffalo, sliced marinated sun-ripened tomato, fresh basil, pine kernels, Roma tomato sherbet, basil & a line of pesto olive oil
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
China, Shanghai, …"the mean look" of a snow crab, a crustacean native to shelf depths in the northwest Atlantic Ocean & North Pacific Ocean, mainly reside in very cold waters, between 1° & 10 °C, often caught with traps or by trawling.
The snow crab grows slowly, usually the male crabs are almost twice the size of the female crabs. Males can grow up to 17 cm in carapace width, while females can grow up to about 10 cm. Males caught in commercial fisheries mostly weigh between 0.5–1.5 kg, females generally about 0.5 kg.
Snow crabs are shimmering & range in colour from brown to light red on top & from yellow to white on the bottom, bright white on the sides of their feet.
👉 … The snow crab is a species of over 700 species of spider crabs.
This specie also includes the Japanese Giant Crab, it is the largest type of crustacean on our planet & lives in 300 to 400 mtr depth of the ocean, its size is impressive.
From the tip of one leg to the other, opposite leg, the largest specimens can reach up to 4 mtr in diameter, with a body diameter of 40 cm & a weight of "only" around 20 kg.
The giant crabs live in the Pacific off the coast of Japan in Suruga Bay.
Some natural science museums around the world present prepared specimens.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
16 million visits in my photostream with countless motivating comments
Most likely not, at least not in accordance to Wikipedia and many other sources. Actually, I was taking some pictures for Macro Monday theme vegetable. Sunday morning, windy fast-moving clouds. And suddenly the photo was to dark, cloud in front of the sun, change for at least 3 stops within less than 3 seconds.
Anyway, even if not intended, I liked it made it a little brighter and here we go
With all my ❤️ I thank you for your ⭐ or 💬 or just for 👀 it.
A 📷 taken by me + Camera Raw + ps
THIS PHOTO IT'S NOT AI 📀
You can look at the Exif data on your right.➡️ in pc, and on phone below the comments 👇
Four paths stretch outward,
a pear in silent stillness,
sweetness held in poise.
If, like me, you love chocolate turtles, you’ll love this cake! A chewy, brownie-like cake, it’s topped with pecans that are covered in tons of gooey caramel ! The recipe is actually Dorie Greenspan’s Caramel-Peanut-Topped Brownie Cake ~ I simply substituted whole pecans for the salted peanuts, used salted butter in the caramel (instead of sweet butter), and added a little Fleur de Sel to it. Scrumptious!
♥ I dedicate this image to all my Flickr friends & wish all of you a brilliant week ♥
China, Beijing, Japan, Chirashi Sushi
Chirashi Sushi also called "Scattered Sushi", another translation for it is "sushi rice salad", the closest original basic Japanese meaning of the word.
Chirashi Sushi became along with Maki Sushi, rolled sushi, around the end of the 18th century a very popular, convenient & simple way to eat Sushi at home & partying.
Traditionally in Japan it is also eaten on "Hinamatsuri", the Doll's day or Girl's day on March 3.
....on a layer of vinegared sushi rice,
from the bottom clockwise;
Ama Ebi, raw sprimp
Hokkigai, surf clam
Tamago, soy flavoured egg omelette
Gari, marinated sliced ginger
Sake, salmon
Wasabi, Japanese horseradish
Tai, sea bream
Toro, tuna
Hamachi, yellow tail tuna with tobiko
Ika, squid & nori leaf spiral
Avocado
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
With all my ❤️ I thank you for your ⭐ or 💬 or just for 👀 it.
A 📷 taken by me + Camera Raw
THIS PHOTO IT'S NOT AI 📀
You can look at the Exif data on your right.➡️ in pc, and on phone below the comments 👇
Under the intense heat of the flames, an octopus rests on the grill, its rough and glossy skin transforming with the roaring fire. The deep red and dark tones of the mollusk contrast with the vibrant orange glow of the flames, creating a scene full of energy and drama. The crackling embers enhance the texture of the octopus, evoking the essence of wood-fired cooking, where time and fire are the true masters.
This image not only captures a culinary moment but also conveys the raw power of fire and the purest form of gastronomic tradition. 🔥️
China, Beijing, ...Japanese, Nigiri Sushi, Gunkan Sushi & Sashimi
Wasbi & Gari
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
India, Kerala, south Indian shredded crab meat dry curry arranged in his own mud crab body
God created the Food,
the Devil created the Cooks,
…but are Woman that giving us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
With all my ❤️ I thank you for your ⭐ or 💬 or just for 👀 it.
A 📷 taken by me + Camera Raw
THIS PHOTO IT'S NOT AI 📀
You can look at the Exif data on your right.➡️ in pc, and on phone below the comments 👇
An artichoke that seems to float in a golden ocean, reflecting the simplicity and beauty of everyday life. Its freshness and vibrant color contrast with the serenity of the background, while the oil embraces it like a liquid hug. This image is a tribute to the Mediterranean, its flavors, and the magic found in the simplest details of life. I hope it conveys the same sense of calm and admiration I felt while creating it.
Beverage, Dry Martini Collection, fresh strawberry Dry Martini with lemon grass
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
My father loves pure malt Irish whisky, but sadly can no longer drink it because of his illness...so since it was Father's Day, I created this cupcake for him: delicate espresso cupcake with a buttercream flavoured with very strong espresso, Glenlivet Single Malt Whisky, and a touch of vanilla.
Everyone loved these except for my cousin, who liked them, but is a pure chocoholic ... can't win 'em all! LOL
You'll find the recipe on EpicureanPiranha.com, here: Ode to the British Isles
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums
Italy, Pasta, Mediterranean lobster ravioli on tarragon fragranced crustacean essence, chervil pesto & whipped mascarpone cream.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
14 million visits in my photostream with countless motivating comments
Beverage, Strawberry season, summer drinks,
strawberry martini, strawberry sunrise
& fresh strawberry juice with woodruff-sugar rim.
👉 One World one Dream,
🙏...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
15 million visits in my photostream with countless motivating comments
Created with fd's Flickr Toys.
Saturday night dinner preparation (need to enlarge the photo)
ingredients:
. chicken
. pickled olives
. pickled lemons
. ginger
. saffron
. coriander
. chicken stock
. onion
. garlic
. semolina
. salt and pepper
Cut the chicken in 8 big pieces. Slice the onions, the garlic and the pickled lemons.
Then brown the chicken pieces and the sliced onion in a casserole dish. Add the sliced garlic, the spices (saffron and grated ginger), salt and pepper and add 2 deciliters of chicken stock (so that the liquid cover the pieces of chicken). Cover the casserole dish and let the whole ingredients cook until the chicken is completely done. 5 minutes before the end of the cooking add the pieces of lemon and the olives. Finish the cooking.
Pour in a tajine dish (if you’ve got one) and sprinkle with fresh chopped coriander. Serve with hot semolina (couscous).
China, Beijing, Japanese, Nigiri Sushi Collection
Nigiri Ebi, poached headless butterfly cut Black Tiger shrimp on sushi rice.
Gari & Wasabi
"Ebi" is a poached headless butterfly cut Black Tiger shrimp,
…"Ama Ebi", means sweet shrimp & refers to a sushi, usually Nigiri style, with the small, raw “Hokkoku Akaebi”, the Alaskan Pink Shrimp
The way to eat sushi differs in Japan from the usual consumption in Western countries. However, consumption is also changing in Japan, as sushi has also developed into a fast food snack.
Traditionally, sushi is not eaten with chopsticks, rather out of hand in Japan & is not bitten off, but placed in one piece in the mouth, in the western hemisphere it has become common practice to eat sushi with chopsticks. This makes it necessary for a sushi chef to roll the individual rolls much firmer.
With the soy sauce, sprinkle the nigiri sushi either individually or dipping the fish side in the sauce, …definitely not the rice side, so the piece will stay together & won't become soaked with the salty soy sauce. Wasabi & soy sauce are generally not mixed together, mixing both is considered as a "Western" habit to do & looked at it as somewhat disrespectful.
God created Food,
the Devil created Cooks,
…but Women gave us Inspiration!
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
Japan, the Art of Sashimi, Tuna, Toro Sashimi.
In Japan, sashimi refers to the cutting of fish into slices as a culinary art.
It may look simple in appearance & often mistaken as simply slices of raw fish,…but from the choice of fish to the way of positioning the knife when slicing it, nothing is left to chance in the making of this typically Japanese delicacy. Sashimi is a true culinary art & part of Japan's gastronomic heritage, not only includes the cutting, but also the artistic aspect of the culinary composition of the fish.
The base ingredients of his sashimi are chosen with great care & should be exceptionally fresh. Sashimi can also be slices of crustaceans or shellfish, such as shrimp, scallop, lobster etc. However commonly used in sashimi are tuna, salmon, mackerel, sea bream & in the pacific area also pomfret, a perciform fish also known as butterfish, for sushi /sashimi the pomfret is called "monchong" or "kuro aji modoki".
Sashimi is usually served with grated cabbage, celery or white turnip, sometimes also with carrots or cucumber, sashimi can be eaten like with sushi with wasabi & soy sauce.
Tuna used for sashimi & sushi are usually one of two different species;
‘"Maguro", Bluefin Tuna is usually fairly lean,
"Ahi", Yellowfin Tuna is fattier, sometimes may also be labelled "Maguro" but normally, if you see maguro it will be bluefin tuna.
Further is Tuna for sushi/sashimi broken-up into subtypes, based on the fat content.
"Akami" is the leaner red meat from the sides of the fish for maguro. It has a sturdy aroma from the raw-freshness of the tuna meat. The top quality red meat maguro has extra mellow & elegant flavour, with a hint of sourness.
"Toro" is the term for the fatty part of the tuna, cut from the tuna belly loin.
Toro is further broken up into two distinct subtypes, it is more exclusive & expensive due to a limited percentage of the entire fish, the two types of "Toro" are;
"Chu-Toro", is the semi-fatty belly area of the tuna along the side of the fish between the akami & the o-toro. It is often preferred because it is fatty but not as fatty as o-toro.
This premium cut, highlighting the best qualities of the maguro, perfectly blends quality tuna fat for flavour, texture & the great fresh aroma of the red tuna meat.
"O-toro", is the fattiest portion of the tuna, found on the very underside of the tuna, the texture is densely marbled for a mouthful of creamy sweetness & a melt in the mouth texture.
👉 One World one Dream,
...Danke, Xièxie 谢谢, Thanks, Gracias, Merci, Grazie, Obrigado, Arigatô, Dhanyavad, Chokrane to you & over
10 million visits in my photostream with countless motivating comments
You can find a large number of full-resolution photos under a Creative Commons license on my official website: nenadstojkovicart.com/albums