View allAll Photos Tagged FireCooking
Childhood memories of Thunderbirds,
5 - 4 - 3 - 2 - 1 - Thunderbirds are GO!
Not usually seen on the city streets, based at Dublin Airport.
Rosenbauer Panther 6x6 HRET RIFT
( high reach extendable turret )
212-D-25026
Dublin Airport
Rescue 3
Das Wetter wird endlich frühlingshaft, es soll heute bis zu 25 Grad werden.Was gibt es also besseres, als den Grill anzuschmeißen und mit Freunden anzugrillen?Hab einen schönen sonnigen Tag 😉
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📷 | Rustic Grill Oven :: rumoto images # 2118
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A 📷 taken by me + Camera Raw
THIS PHOTO IT'S NOT AI 📀
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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. 🔥️
In the bustling streets of Hanoi, I caught this intimate moment of daily life. The vendor's cart and scattered activity create a visual narrative of morning commerce, while the moody lighting adds depth to this slice of Vietnamese urban culture.
This stunning wood-fired pizza oven is the heart of an authentic Neapolitan pizzeria, radiating warmth and tradition. The oven’s rounded, tiled exterior, adorned with golden mosaic lettering, is a signature of a handcrafted, high-temperature pizza oven designed for baking perfection. Inside, the glowing embers and roaring flames ensure that each pizza is cooked in seconds, achieving the ideal balance of crispy, charred crust and a soft, airy interior.
A pizzaiolo in a brown cap and mask works diligently, showcasing the art of traditional pizza-making, where skill, precision, and high-quality ingredients come together. The open-flame cooking method allows for the unmistakable leopard spotting on the dough—an essential feature of true Neapolitan-style pizza. The scene is alive with heat, craftsmanship, and culinary passion, making it a visual and sensory delight for pizza lovers.
In the foreground, a stack of white plates and a red-handled pizza tool sit atop a wooden counter, ready for service. A notebook filled with handwritten notes suggests menu planning, recipe adjustments, or even a chef’s journal, adding a personal, behind-the-scenes touch to the setting.
This inviting pizzeria environment reflects the deep-rooted Italian tradition of wood-fired cooking, where every pizza tells a story. Whether in Naples, Tokyo, or New York, a true forno a legna (wood-fired oven) remains the gold standard for pizza authenticity.
For those in search of the perfect slice, this image embodies the essence of old-world craftsmanship, modern culinary expertise, and the simple magic of a fire-kissed pizza.
A traditional outdoor kitchen in NW India. Fuel is cowdung cakes, dry wood - tree branches/sticks, straw. Fire is lit in a three-walled chamber built from clayey soil, called ‘#chullah’ (stove). The front of the chullah is left open to feed the fuel for the fire. Black soot can be seen on the walls in the corner where the chullah is located.
There is a mix of earthen pots, aluminum and steel utensils. A small, potable wooden platform to sit in front of the fire while you cook and to keep the fire going.
Reipang's kitchen is a hark back to the days of open hearth cooking. At one end of the hall is the cooking area—blackened by smoke from the blazing fire and lit by piercing shafts of light.
I recently hosted a hearth cooking night at our house, and while I was having too much fun to remember to take pictures during the event, when I repeated some of the experiments on my own later I decided to document it.
It's much easier to cook in a fireplace than you might think! This is the fireplace in my apartment, which is actually rather small. It has a good sized pipkin, a much smaller one, and some chestnuts all in it at once. You could also experiment with roasting (I need a spit!) or grilling, and cast iron will work just fine if you don't have pottery.
Some tips: get the fire going well in advance of when you want to cook. Start with a BIG fire and let it burn down to coals. You'll actually be cooking over small piles of coals moved off the main blaze. For roasting chestnuts, I heated the base of the hearth with coals, then scraped them back into the fire and put the chestnuts (slashed) on that.
opensea.io/collection/dogcolordogs
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