View allAll Photos Tagged Homemade
The Harris and James Gelato Shop serves the best ice cream in Southwold Suffolk. The queues are often out in the street .
Over 30 flavours of home made gelato from local mile and cream.
I made focaccia bread today for the first time. I divided it before baking and topped three parts with various flavors and left one part plain for sandwiches. It turned out perfect and the flavors were amazing. The dough has fresh rosemary and thyme, so even the plain section has plenty of flavor.
Probably my second last bake in Jan 2022 before I had tested positive. Focaccia with rosemary & sea salt. Biga preferment (~50% hydration), total hydration ~70%. Mine came out a bit too chewy due to overbaking. A modified recipe taken from Carol Tennet book I lent from my neighbour, but followed folding techniques in youtu.be/bq2Kins2ANg
Lovely treats made by my wife today - macarons with vanilla bean shell and chocolate buttercream filling.
Please NOTE and RESPECT the copyright.
© 2014 photos4dreams - All rights reserved.
This image may not be copied, reproduced, published or distributed in any medium without the expressed written permission of the copyright holder.
For purchase-information please see my profile.
Homemade, home cooked meatloaf dinner that my wife prepared for supper tonight. Complete with homemade meatloaf, sweet potatoes with brown sugar and great northern baked beans. #Homemade #FlickrFriday
My sister made this homemade pizza, was so yummy! There is fresh avacado, roma tomatoes, grilled ham, green peppers, cheese and all kinds of spieces on it...tasted superb.
INFORMATION ON PIZZA:
Pizza (pronounced /ˈpiːtsə/), in Italian: ['pit.tsa]) is an oven-baked, flat, generally round bread that is usually covered with tomatoes or a tomato-based sauce and often mozzarella cheese, with other toppings added according to region, culture or personal preference.
Originating as a part of Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a “pizzeria”. The phrase “pizza parlor” is also used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.
The bread base of the pizza (called the “crust” in the United States and Canada) may vary widely according to style: thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza, or very thick as in Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.
In restaurants, pizza can be baked in a gas oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.
In home-made pizza, there are many variations on the bread used for crust. In some countries, creations such as french bread pizza, pita pizza, bagel pizza, matzo pizza, and tortilla pizza are popular.
Source: Wikipedia
Some recent food photography and food styling I did of one of my homemade apple pies! OMG it was so good yall! :)
My main photography goal for 2016 is to improve my food photography and get really good at food styling. It is SO much harder than it looks. Like I have seriously been very frustrated at times as my vision is often not what shows up on camera. LoL. With this type of photography, you need a LOT of props. I've been building a collection for a while now with old dishes and vintage cooking utensils. It's going to take lots of practice and work but I am determined to get there.
I've been practicing for a few months now but I really hope by December I will add to my portfolio some really beautiful food photography/food styling images!
Looking forward to learning and growing always!
Homemade Pizza
100x: The 2015 Edition 1/100
x = Macro Food Photography
Pizza Dough Recipe by Laura Vitale (on the COOKING CHANNEL)
www.cookingchanneltv.com/recipes/laura-vitale/lauras-basi...
VIDEO: Pizza Dough Recipe by Laura Vitale (on the COOKING CHANNEL)
www.cookingchanneltv.com/recipes/laura-vitale/lauras-basi...
Will be posting this recipe on my savory food blog, sometimes SAVORY, this month.
Also, for those with a sweet tooth, visit my dessert blog, Baking is my Zen, for recipes.
homemade pudding... chocolate pudding :) with 60% scharffenberger chocolate...
Thank you for all your comments and the Explore!
The figure looks life-like but is a mannacin.
. This exhibit at the Prohibition Museum in Savannah, Georgia, shows a homemaker preparing her own liquor in the kitchen. The sign indicates that 40% of liquor was made at home during prohibition. My grandparents made their own. As a college student I found that my mother had dismantled my grandfather's copper still and I was not pleased.
Olympus PEN-FT
F.Zuiko Auto-S 1.8/38mm
Fomapan 100 Classic
ars-imago #9 1+50 9min @20° in Kaiser Tank
DSLR Scan
NegativeLab Pro
Preparing a batch of home flavoured alcohol so it will be ready in time for Christmas.
This limoncello was made using:
2 Litres of 40% (80% Proof) Vodka
10 Lemons
1 litre of water
700g of castor sugar
Step 1.
The zest of 10 lemons was removed using a cheese grator. Be careful not to take the white pith with it as it will add a bitter aftertaste.
Add to 2 litres of vodka in sterilised jars.
Seal and shake once a day for at least a week.
Step 2.
Heat the water in a pan with the sugar until it is dissolved. Allow to cool then add to the vodka/lemon mix.
Step 3.
After a further week strain the liquid into sterilised decorative bottles using muslin cloth.
Chill in the fridge (or if you use less water then it can go in the freezer).
Tastes very nice if added to a glass of prosecco! (1 part limoncello to 3 parts Prosecco).
Shot with a homemade camera with double plastic meniscus lens at f90, around 2.5 second exposure onto Fuji pro 160NS
How I make shoes for my 1/6 scale dolls.
-1 White glue, white teflon/plumbers tape , saran wrap.
-2 cover the doll's feet with saran wrap.
-3 wrap them with teflon tape
-4 start adding glue layers ( i usually need 4 or 5)
-5 I usually pour the glue directly from the bottle, don't try to make the layers too thick or the glue will drip down. Wait until the glue is completely dry before adding new layers.
-6 remove the shoes from the doll's feet. If you're making boots insert small scissors between the glue and the saran wrap and cut a slit in the back.
Congratulations, now you have clear doll socks :P
-7 draw glue "sheets" on a smooth surface, when dry, glue them to the bottom of the shoes and cut away the excess to create the soles. Do the same with smaller bits for the heels. Stack as many glue sheets as you need, depending on how thick you want the soles/heels to be.
-8 paint the exterior of the shoes with acrilic paint, let it dry, and cover the paint with a thin layer of glue, especially the parts that will come in contact with your doll's legs.