View allAll Photos Tagged Fresh
Manufacturer: Versacart Model: E Series 160L
Standard size cart at the Rochester location.
- - - - - - - - - - - - - - - - -
Please do not use this image without first asking for permission. Thank you.
Fresh February snow makes for great riding. Rider Brock Rasmussen banks a tight turn in an open meadow of snow. Niotche Creek, Richfield Ranger District, Fishlake National Forest. Photo by Kreig Rasmussen, Feb 2012. Credit: US Forest Service.
Jimmy Dean will roll on anything - fresh mowed lawns areup high on his list, almost as good as bird poop.
Gandhi National Park
Mumbai, India.
Camera: Olympus mju V
Film: Lomography 400
Scan from Fuji Frontier Minilab
Based on a recipe of Orrechiette Carbonara from April 2008's Bon Appétit, I chose to make it using fresh ingredients from St. Lawrence Market.
Ingredients:
4 smoked Bershire Pork bacon slices, diced
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3-inch pieces
4 servings of fresh linguine pasta (I also tried it with some basil flavoured parpadelle)
2 large omega pro eggs, room temperature
1/2 cup freshly grated Parmesan cheese plus additional for serving
1 tablespoon chopped fresh sage
Methods:
1. Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 2 tablespoons fat from skillet if necessary. Add leeks and sauté over medium heat until tender, about 6 minutes. Set aside.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.
3. Whisk eggs and 1/2 cup Parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Remove skillet from heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes. (Return skillet to very low heat if egg mixture is runny; do not overcook or eggs will curdle.) Add some of remaining 1/4 cup pasta cooking liquid to pasta if needed to moisten. Stir in bacon and sage.
4. Serve pasta, passing additional cheese separately and freshly cracked pepper.
MeNami’s noodles are made using a proprietary blend of flours (soft, medium, and gluten) and water, that’s rolled and cut using an udon noodle making machines imported from Japan (and rumoured to cost $30,000).
Shin, who trained at an udon school in Kagawa, Japan (and first Canadian student), makes the wheat noodles fresh, in house, and serves it in three styles: traditional, i.e. with kitsune (marinated deep fried tofu) in a bonito broth, or topped with sweet Japanese curry; with a modern twist i.e. mentai (cod roe) in a thick soup; or original creations like salmon cream, black sesame puree with bulgogi-style beef, or oven-baked “Tex Mex” with shrimp, scallop, bacon and green bell peppers.
MeNami
5469 Yonge St.
Toronto, ON
(416) 229-6191
Twitter: @menamitoronto
Owner: Chae Kim
Chef: Kevin (Hyunki) Shin
Introducing for TorontoLife: torontolife.com/food/restaurants/introducing-me-nami-japa...
Thai Beef-Cucumber-Mint Salad, Salad Nicoise, Cobb Salad, Blue Cheese Dressing, Roast Pepper-Tomato-Basil Soup
Farm Fresh #6262 (29,293 square feet)
460 Wythe Creek Road, Poquoson Shopping Center, Poquoson, VA
Originally operated November 1980-January 25th, 1998, re-opened August 30th, 1998, renovated in summer 2016
This is the first time I've ever seen fresh sardines in Cleveland.
Very good.
That's preserved lemon.
Farm Fresh #6262 (29,293 square feet)
460 Wythe Creek Road, Poquoson Shopping Center, Poquoson, VA
Originally operated November 1980-January 25th, 1998, reopened August 30th, 1998, renovated in summer 2016, closed June 26th, 2018, reopened April 1st, 2022