Blythe with Kewpie / Sonny Angel
View allAll Photos Tagged MAYONNAISE
One of several possibilities for the Macro Mondays theme of condiment for August 29. Am liking the little people ones, although the piccalilli without the little people is probably the best macro.
Yes, I am dithering. Maybe when I next wake up, I’ll have an idea of which one I want to use! ........... (later) with the advice from my DD, i am going with this one.
……💙HMM💙 🍕🍯
Salmon and clams fritters
The ingredients for this:
3/4 green or red pepper diced
1 medium carrot diced
1 stalk of celery diced
1 onion diced
Old Bay spice
All of the above are simmered to soften in butter, olive oil, and some water
1 clove garlic diced
2 cans Pacific salmon drained
1 tsp Dijon mustard
2-3 tablespoons mayonnaise
a few shakes dried dill
seasoned breadcrumbs (some added to the mix, and some for final coating)
2 eggs
Clams were optional in this mix, I had them so I added them
After forming patties they will have to be put in the freezer for an hour or two, they tend to be on the soft side
eat mayonnaise for no reason :-) Robin Williams
HDT!! Explortastic!!
blue dasher dragonfly, j c raulston arboretum, ncsu, raleigh, north carolina
After weeks of trying to photograph mayonnaise this is probably as good as I'll ever get it in a photo.
An egg mayonnaise wave.
We had egg mayonnaise sandwiches last night and once the eggs were ready I tried for a macro photo of it.
Managed to get some photos and I chose this one for the this week's theme as I just liked how it came out.
I also managed to get egg all over my camera lens which wasn't clever!!
Better viewed large and thank you for your favourites. :O)
May 04, 2020
Macro Mondays Theme: #kitchen
Subject: Whisk
“Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.”
-Nathan Myhrvold
For Macro Monday's "Condiment" theme. Unlike most of my prior entries, this one just sneaks in under the 3" rule. The mayonnaise maker dates from the first half of the last century.
The full recipe is: "An egg, two tablespoons of lemon juice or vinegar: Teaspoon each mustard salt, sugar. Dash of pepper.
Beat in thoroughly as poured from the can 1 pint Wesson Oil."
We tried it a few times, but a basic blender was a LOT less work.
Punctuation is pretty much per original. Wesson oil was a common cooking oil when I was growing up. Nobody had heard of canola oil and if you weren't Italian, you probably barely knew about olive oil. There was just generic "vegetable oil," bacon drippings and Crisco.
Main lighting was a small IKEA Jansjö gooseneck LED reading light and much experimentation with reflectors and black cards trying to bring out the letters.
Brot, Krustenschinken, Tomate mit schwarzem Pfeffer, Ei und Mayonnaise.
Bread, crusted ham, tomato with black pepper, egg and mayonnaise.
Fried mortadella, provolone, Dijon mustard, kewpie mayonnaise, toasted sourdough. Simple but sublime. By his own account, Anthony Bourdain’s favorite sandwich.
It rained today. The rain followed me through Ohio, Illinois and into Iowa, so there was little chance for picture taking.
On my last trip to Utah, Wanda drove me crazy tyring to find just the right tuna salad sandwich for her to eat. It had be on honey whole wheat bread, contain lettuce, tomatoes with extra mayo and include a half sour pickle. It was that half sour pickle that caused all the trouble. Most eating establishments provide you with kosher dills not half sours. Luckily, at one of the rest stops in Ohio I discovered a franchise called Panera. Now, I've seen this bakery slash sandwich slash soup shop on Long Island, but never went in. I don't as a rule like franchised food, i.e. Ruby Tuesday's or The Outback, so Panera was a surprise, not only for its perfect tuna salad sandwich, but also for their black bean soup and coffee!
Anyway, 6 a.m. today found me standing in front of the register at the Panera on the border between Ohio and Illinois ordering a tuna salad sandwich with lettuce, tomato, and mayo, plus coffee and an apple danish. The coffee and apple danish were for breakfast.
As I wrote earlier, it rained most of the day. I had stopped before noon and gotten soup for the parents hoping to put off eating my lunch until the rain ended and I could enjoy my sandwich at one of the pretty rest stops filled with gold and red leaves. No such luck. By 1 p.m. I was so hungy I stopped at the nearest service plaza, left my parents in the car to dream whatever old people who hallucinate most of the day dream about, and headed for a picnic table under a portico provided by McDonald's.
It was really nice there. The air smelled so pretty that I didn't mind that the picnic table was damp. I was going to sit there for awhile, enjoy my sandwich and watch the cars and trucks speed along I80 in the rain wondering if there would be a weather related accident and would I see another dead body on the road like I did on my last trip to Utah?
I opened the wrapping paper containing my sandwich and.......... Oh no! No, no, no! They forgot to include my pickle! Now wait, wait! What I ask you is a tuna salad sandwich with lettuce, tomatoes and extra mayonnaise without a half sour pickle? Horrible! Awful! Yukky poo!
"THEY FORGOT MY PICKLE!" I was furious. I was so furious that I only ate half the sandwich. I was going to drive back to the border, demand a pickle and have that sandwich maker fired! Yes! Have him fired! I don't care how bad the economy is! I don't care if he has 3 babies! I heading back right now and make my demands!
But it's a 7 hour drive back into Ohio..... Okay, I'll stop on the way home and complain! They are not getting away with this. All I thought about all morning was eating and enjoying that stupid sandwich with a diet coke and a pickle! My whole afternoon has been ruined! I hope that incompetent sandwich maker is still working there when I go back!
Addendum: The rain stopped by the time I reached Iowa and I decided to eat the other half of the sandwich. When I opened the wrapper I found the pickle. It had fallen between the two layers of wax paper. Oops......
three freshly baked puff pastry pork sausage rolls alongside salad drizzled with mayonnaise flic.kr/p/2r2SwrM
the sausage rolls don't look great, my first attempt, but tasted ok. using up the mayonnaise i bought for the sushi then i'll return to my plum butter and chilli sauce
just one thing with michael mosley
food special with professor tim spector
7 days 30 different plant based foods
www.bbc.co.uk/sounds/play/m001ngjx
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
With mayonnaise or ketchup? Or with peanut sauce?
Here something about the Dutch deep fry culture. bitterballenbruid.com/2014/02/18/deep-fried-snacks/
Baked Chicken
1/2 cup mayonnaise
2 Tbsp mustard
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 Tbsp seasoned matzo meal or breadcrumbs
2 Tbsp olive oil
Preheat oven to 425°.
In medium bowl, combine mayonnaise with mustard. Dip chicken halves in this mixture, then dredge in seasoned matzo meal or breadcrumbs.
Arrange chicken on baking sheet, then, sprinkle with olive oil.
Bake until chicken is thoroughly cooked, about 25 minutes.
Served with mashed potatoes and eggplant salad.
Eggplant and Red Pepper Salad
2 medium red bell peppers
1 medium tomato, peeled and seeded
3 tablespoons no-salt-added tomato paste
2 tablespoons water
1/2 teaspoon salt, divided
Dash of ground red pepper
3 garlic cloves, thinly sliced
1/4 cup olive oil
1 pound eggplant, cut into (1-inch) cubes
1/4 teaspoon freshly ground black pepper
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice.
3. Place tomato in a blender; process until smooth. Combine tomato puree, tomato paste, 2 tablespoons water, 1/4 teaspoon salt, ground red pepper, and garlic in a blender; process until smooth.
4. Heat oil in a saucepan over medium heat. Add eggplant; cook 30 minutes or until tender, stirring frequently. Stir in bell pepper and tomato mixture. Cook 5 minutes. Stir in remaining 1/4 teaspoon salt and black pepper.
The perfect roll, California Inside-Out Maki,
Negi Toro • marbled tuna & sake • salmon fillet in nori sheet with some Japanese wasabi mayonnaise rolled in sushi rice & crispy fried young green rice,
miso honey sauce.
📍…17 sushi masters from some top restaurants in German competed against each other in Hamburg to show their skills in the German preliminary round of the largest international competition for sushi chefs with over 300 participants in 14 countries.
In November 2015 each winner from the 14 countries competed in Tokyo, Japan for the title, “Best Sushi Chef in the World 2015”.
Germany's best sushi chef from the Asia restaurant in Munich Thalkirchen, which has been known for over 30 years for quality, the careful processing of original products, his sushi masters, was also one of the first in Munich & has always been a trendsetter.
At the world final on November 25th in Tokyo, in which the sushi masters from the 14 countries took part, Mong kol from Munich represented Germany & was among the top five finalists with the "Edomae Lobster Sushi". First place went to a highly skilled Japanese sushi master from Tokyo.
A little note on the side, sorry, but I can't hide a certain malicious joy; of the 17 Sushi Master participants in Germany, the three 3 sushi chefs from the restaurants of a well-known German TV chef & restaurateur, who calls himself Sushi Terminator just because he once attended a sushi evening course in California, occupied the last three places.
I'm sincerely sorry for the 3 chefs being so burned & made a laughing stock of, but that happens when the arrogance of their chef is even bigger than the ego on the plate, when the TV is more important than the guests & employees in his own restaurant.
👉 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
everything home made by me...
enjoy and
HAPPY SUMMER TO EVERYBODY....
WILL FOLLOW THE RECIPE.....
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“It is an illusion that photos are made with the camera…
they are made with the eye, heart and head.”
[Henry Cartier Bresson]
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Rich. Homemade salad dressing. Mayonnaise with a bit of sugar and vinegar. Sugared pecans. dried Cranberries, cherries, and strawberries.
Aus der Bar brachte mein Mann gebratene Hühnerbeinchen (mitte rechts und links) und Thon-Mayonnaise-Salat (Mitte unten) mit nach Hause.
Das ganze wird mit weissen Spargeln aus dem Glas und 1 Scheibe Beinschinken eingewickelt. Wer es mag, kann auf die Innenseite des Schinken etwas Quark geben. Zwischen den Schinken-Spargeln gibt es ein nicht zu hart gekochtes Ei von unseren Hühnern. In der Mitte gibt es zum Dippen etwas Philadelphia Rahmfrischkäse gemischt mit ganz wenig Wasabi-Paste. Radischen und ein paar Kirschen auf einem Salatblatt runden das Bild und den Genuss ab.
Auf dem Teller liegt alles was man an einem heissen Sommertag braucht. Ein Gläschen trockenen, schön gekühlten Weisswein und viel frisches Wasser begleiten das Essen. Guten Appetit.
From the bar my husband brought home fried chicken legs (middle right and left) and thon-mayonnaise salad (middle bottom).
The whole is wrapped with white asparagus from the jar and 1 slice of ham. If you like it, you can put some quark on the inside of the ham. Between the ham and asparagus there is a not too hard boiled egg from our chickens. In the middle there is some Philadelphia cream cheese mixed with very little wasabi paste for dipping. Radishes and a few cherries on a salad leaf round off the picture and the pleasure.
On the plate is everything you need on a hot summer day. For drinking I prefer a glass of dry, nicely chilled white wine and lot of fresh water. Bon appetite.
Del bar mi marido trajo a casa patas de pollo fritas (centro derecha e izquierda) y ensalada de thon-mayonesa (medio fondo).
Todo está envuelto con espárragos blancos del tarro y una rebanada de jamón cocido. Si te gusta, puedes poner un poco de quark en el interior del jamón. Entre el jamón y los espárragos hay un huevo cocido no muy duro de nuestros pollos. En el medio hay un poco de queso crema de Filadelfia mezclado con muy poca pasta de wasabi para mojar. Los rábanos y algunas cerezas en una hoja de ensalada completan la comida y el placer.
En el plato está todo lo que necesitas en un caluroso día de verano. Un vaso de vino blanco seco y bien frío y mucha agua fresca acompañan la comida. Buen provecho.
Bitte respektiere mein Copyright. Keine Verwendung des Fotos ohne meine ausdrückliche Genehmigung.
Please respect my copyright. No use of the photo without my expressly permission.
Por favor, respete mis derechos de autor. Ningún uso de la foto sin mi permiso explícito.
That is the setup-. But first- a moon, okra, and a jar of mayonnaise! Midnight snack? ICK! LOL! Just a fun little scribble!