View allAll Photos Tagged OVEN
***© All Rights Reserved - No images may be used in any manner without my permission. Any use of my images without my permission is illegal.***
Women prepare traditional Armenian bread using an underground oven at the Garnitoun Restaurant in Garni.
Carbon anode ovens at an abandoned aluminum smelter. This was taken on a day that we had a lot of smoke from the west coast wildfires.
Photographed with a Leica IIf using a Leitz Summaron 3.5cm f/3.5 lens. The film is Kodak Max 400 redscale, developed by the Darkroom in San Clemente, CA.
SOOC/cropped.
This was definitely inspired by the lovely Brooke Shaden, because I adore her In the Kitchen series.
Basically, this is a bride whose life after marriage is to play the role of the loving housewife, trapped in her kitchen, in her oven. The reflection of her hand is a longing to leave to the alternate universe, like in a mirror, where everything is the counterpart of what it is in this universe, where she isn't trapped.
And actually, there's a double meaning:
This also tells the story of a bride who is too young, and she doesn't even know if she wants to settle yet, so she is going back into the oven, because she isn't ready and done with her life.
P.S., I might wear this dress to prom. :)
Oh yeah, and the light bulb in the oven was getting hot! Ahahaha.
Today was fun, I found out that our bike is just screwed up, haha. I might ask my mother for a new bicycle. Ben and I trekked through so much grass, and my leg got killed. :[
But I saw Mrs. Adkins and Coach Phillips, so that was cool!; we went to my elementary school, haha.
The kitchen quarters had seen better days. This abandoned stove and oven was all that was left. Many walls where punched or even kicked-in, throughout this whole building.
Via Napoli, the restaurant in the Italy Pavilion at Epcot's World Showcase, is full of energy with an open kitchen and three wood-burning pizza ovens that represent Etna, Vesuvius and Stromboli, the three active volcanoes in Italy. I love that each oven seems to have its own personality, easily seen from the expressions on their faces!
I love pizza but have not tried any of Via Napoli's offerings yet. I think it will be hard for them to beat, or even match, the pizza we have here in New York City!
EXPLORED on July 31, 2013 #340
Thanks for looking, everybody!
Mississippi Valley Textile Museum, in the former offices of the Rosamund Woollen Company; Almonte, Ontario.
HDR panorama of the Ovens Valley looking towards Bright captured from a lookout in front of The Chalet at Mt Buffalo, Victoria, Australia.
What looks like piles of rubble in this graveyard directly behind St. Catherine's Church in Hornitos, California are actually the ruins of two above-ground grave markers that resemble little outdoor ovens (called "hornitos" in Spanish) used by the early Mexican settlers. They are believed to have originated with the Sonorans from Sonora, Mexico who, in 1850, established the town of Hornitos. In all liklihood Hornitos developed its name from the presence of these graves that were built of stone in the shape of little ovens.
Yes, that's me in the doorway :) Come back tomorrow and see these as a starry NightScape!
These six beehive-shaped historic charcoal ovens are located about 18 miles south of Ely, Nevada in the Ward Charcoal Ovens State Historic Park. The ovens reduced charcoal from local pinyon pine and juniper from 1876 through 1879 for the smelting of silver at the Ward Mining District, just a few miles to the north. The ovens were eventually phased out completely due to depleted silver ore deposits and a shortage of available timber.
The ovens are 30-feet high and 27-feet in diameter at the base. The parabolic, beehive shape reflected heat back into the center of the oven reducing heat loss. The walls are 20-inches thick with three rows of vents. The ovens were made from rock quarried directly southwest of the ovens.
Each oven held approximately 35 cords of wood and produced about 1,750 bushels of charcoal. Wood was cut into 5-foot to 6-foot lengths and stacked inside the ovens vertically using the lower door. The first floor of the oven was filled leaving an open space in the center to serve as a chimney. The wood was then loaded up a ramp and through the upper door, which looks like a window, in the same fashion.
The loaded oven was ignited and the metal door was cemented shut. The vents were used to adjust the air drafts to suffocate the fire just enough to produce charcoal. Burners gauged the charcoaling process by the color of the smoke.
When the charcoaling was completed, in about 10 days, all air vents were closed and the fire died out. The charcoal was then cooled using water through the chimney. The oven was emptied loading the charcoal into bushel-size burlap sacks. parks.nv.gov/parks/ward-charcoal-ovens-state-historic-park/
[2750v.]
The Appleby Coke Ovens were built in 1938 and have been progressively updated over the years. British Steel has recently invested £10m in upgrading the benzole plant that services the coke ovens and captures the by-products of the coke-making process into a liquid product used in the chemical industry, such as in the manufacture of rubbers, plastics, lubricants, dyes and synthetic fibres. Appleby coke ovens consists of four batteries, each comprising a series of ovens. The coke produced here is used in the blast furnace with the charged iron ores to produce the liquid iron, which is subsequently converted to steel in the plant.
© Gordon Edgar - All rights reserved. Please do not use my images without my explicit permission
There are few things better than the smell of freshly baked bread from the oven, this is because molecules in the bread disperse in the heat to reach your nose. In a similar way, the ExoMars rover Rosalind Franklin will ‘bake’ and ‘sniff’ martian samples in miniature ovens, imaged above, as part of its investigation of the extra-terrestrial world.
Set to land on Mars in 2021, Rosalind Franklin will scout areas of interest and drill up to 2 m below the surface and report back its findings to scientists on Earth.
Nothing short of a miniature laboratory on wheels, the dirt that Rosalind Franklin collects will pass through different steps in an intricate process allowing for many types of analysis to get the best possible overview of the composition of Mars so far.
The Mars Organic Molecule Analyser, “MOMA”, will heat samples to unlock the organic molecules from the Martian dust and transform them into the gas phase. The gas produced will then flow past a receptor that ‘sniffs’ the molecules to learn more about the sample, thanks to its gas chromatograph.
Baked to up to 800°C in the pyrolysis ovens, the investigations are a one-shot affair. The samples are arranged around the circumference of a rotating carrousel, so that each tube can be placed under the sample funnel and positioned in the tapping station where the samples are ‘cooked’ and ‘sniffed’.
The thumb-sized gold-coloured tubes are hollow to hold the samples. At the tapping station a sphere pushes down on the oven rim to ensure an airtight seal during heating. The double golden pins are the connectors that send electricity running into the ovens.
The silver-coloured rod is a calibration target for a second component of MOMA dubbed ‘LDMS’ that uses laser heating (desorption) and mass spectrometry to analyse the samples. The rod is used to create a standard value for the laser on the Red Planet to ensure that LDMS is working correctly. Together MOMA’s gas chromatographer and LDMS will target biomarkers to answer questions related to the potential origin, evolution and distribution of life on Mars.
Choosing when and where to take a Martian sample, and choosing which instrument to analyse the sample with, will be a discussion of interplanetary proportions for scientists, but that discussion will need to reach conclusions quickly: the ExoMars rover has 31 tubes to fill and analyse and is designed to work for 218 “sols” or Martian days.
MOMA is built by a scientific consortium led by the Max-Planck-Institut für Sonnensystemforschung in Göttingen, Germany, with the gas chromatograph built by LISA (Laboratoire Interuniversitaire des Systèmes Atmosphériques) in Paris, France, and the LDMS by NASA’s Goddard Spaceflight Center in Greenbelt, USA. These miniature ovens are part of the rover on-board laboratory “ultra clean zone” that was designed by Thales Alenia Space in Italy, and mounted on a carrousel developed by OHB in Munich, Germany.
Credits: Thales Alenia Space
This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection for a chicken that is tender and juicy coming out perfect every time! Secret (shhh).....This chicken is brined with lemons, honey, fresh herbs and spices, that produces a juicy tender chicken every time! A foolproof way for succulent and flavorful roasted, smoked or fried chicken.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2025/09/oven-roaste...
For over 1900 delicious recipes and mouthwatering food images, please go to:
Everything you see here was photographed "in situ", that is, right where you see it. Nothing was moved around or added via photoshop. I did mask out the sticks that were holding the cookies and the guy that was holding up the girl however. The dog wandered into the shot and I think he adds to it so I kept him.
Softbox camera right plus the flash in the oven triggered with pocket wizards.
Here is how I did it: roycehutain.com/wp/2011/02/03/levitating-baker/
**UPDATE: This photo was featured on Gizmodo.com here gizmodo.com/#!5754864/98-incredible-photos-of-levitation
The BSC Ogreave Coke Ovens on 17th August 1982, with Yorkshire Engine 0-6-0 diesel-electric '4044/23' (Works No.2708 built in 1959) as the working locomotive.
© Gordon Edgar - photographer Roy Burt - All rights reserved. Please do not use my images without my explicit permission
Boudoir/Pinup shoot with model Ashley Brennon
430EXII shot through white umbrella, left of camera and some natural light.
© Nicole Lovejoy Photography
The thing about this dock is that is raises or lowers of whatever how they make the water come out of the damn..The steps to the platform is steep and I mean very steep..You have to hang on the rails to get to the bottom. Going up it is not that hard but going down oh my..A challenge It doesn't look that steep but it is..On the steps down there are wood strips that keeps you from falling go one step at a time....I counted 28..Hubby caught two rainbow trout from it so far..They are going to be dinner for tomorrow night ..they were sixteen inches long..I can't wait to put those fish in the oven , broiler and season with spices and eat them up!!!
In this image there was a ripple of water from a fish that hit the water on top
Beim Glöshof in Schildlehen in Ramsau am Dachstein fanden wir diesen vom Bauernhaus etwas abgesetzt stehenden Brotbackofen vor, der offensichtlich noch immer, zumindest fallweise, benutzt wird.
At the Glöshof farm in Schildlehen in Ramsau am Dachstein, we found this bread baking oven standing slightly apart from the farmhouse, which is obviously still in use, at least occasionally.
Jubilee Colliery at Crompton near Oldham. This pit, which was once operated by Platt Bros, closed in 1932. These are the bases of two of the beehive coke oven that were on the site.
Zero Image 4x5 with Fomapan 100.
The photo is from inside the spray booth I use to paint cars
To the left is my spray gun hanging up.
Foreground is my breathing belt filter and part of my air fed mask.
Car and bumper in the centre.
The ghostly figure to the right is myself during this 12 minute exposure.
September 1 is Wattle Day. Always in flower by then, my Acacia rubida, an endemic species, is a too easy subject and by now a bit ho-hum. So this year you got Acacia boormanii, shot inside because of the horrendous wind. I really wanted to show off this one, Acacia pravissima. But it hadn't opened very well by then. It's made up for it now.
Don't go looking for the "Ovens River Wattle". That's what I've always known it as, and its name when I planted it first. Somehow the "river" has dried up and now it's just the Ovens Wattle.
Why is my choice just three species? Ask Jack Frost. It was he who thinned out the selection. Supposedly this one is hardy to -7°C. I can tell you it survives below that and this one's been up around +44°C. Sooks don't make it here and the "frost hardy" varieties I first planted didn't make it through their first Winter.
Hate is a strong emotion. I usually reserve it for despots and demons. But I'm willing to share a slice of it when it comes to photographing wattles. The technical jargon I've read says they have inflorescences in an axillary raceme. The rest of us would say it has flowers sticking out all around a stalk making it heaps 3D. Typically that'll have me stepping down aperture, f/16 or thereabouts, and holding my breath that the wind stays away!