Baking | Artisan Artistry
View allAll Photos Tagged Plating
This was the view of Chrome Hill as I had successfully descended the most treacherous bit of the Parkhouse ridge (mainly on my derriere). My Scarpa Manta boots had a coating of sticky mud on their Vibram soles, which meant staying upright on the slippy limestone quite impossible. There wasn't enough snow and ice for crampons, so I have now ordered some micro-spikes for situations like this in the future.
It was strange to see the Peak District's "Dragon Back Ridge" coated by snow and ice on the North faces, with the South sides being cleared by days of winter sun. I think the effect accentuates the shape of this wonderful reef feature. Hence the pun on "winter chrome-plating"!
It was quite an exhilarating little trek, in fact I found the Parkhouse descent quite embarrassing, having scaled many a peak in the Alps, I have never before had to slither around like a geriatric sloth on a descent from a hill. I'm just glad there were no others around to watch it!
You can see from this shot and another I will post at some point, how exposed this little ridge is. You certainly get a lot of excitement from this Hill and the view of Chrome is just great from here.
It looks as if this machine comes from the early industrial era. Clearly electro plating was an important process needed in the railway workshops. This photograph is designed to reflect the grunge and grime of the period.
A gold plated RCA jack (phono jack). The gold plating provides corrosion resistance for a more reliable connection; its look is just an added benefit.
Thanks to Gregador for pointing out this part of Erie. This is where I landed on Street View and ended up liking it the best:
www.google.com/maps/@42.1180421,-80.0962067,3a,90y,147.65...
Listed here as one of the historic and notable bridges of the United States:
bridgehunter.com/pa/erie/bh82538/
Being dismantled in 2021:
Hill & Vine Restaurant
210 South Adams Street
Fredericksburg, Texas 78624
This is trully the BEST Onion Rings .... perfectly done !!
Plating Geranium backs. I was culling the dead and wilted leaves and thought these were beautiful. If you buy the scented varieties they would be totally edible!
Copyright © 2019 by Craig Paup. All rights reserved.
Any use, printed or digital, in whole or edited, requires my written permission.
Serving up the meat (there was a variety by the way) during Saturday night’s meat lovers delight at Locavore to Go in Ubud, Bali … seriously nice food with great service at a great price. All the meat is from their butchery right next door.
Plating up at the Madklubben dinner at Cail Bruich Restaurant in Glasgow on Monday evening. I am constantly amazed how so many people can work so well together in such a small space - Team work at its best!
NS 8100, the Nickel Plate Heritage Unit, leads manifest 11V westbound/northbound over the OC Bridge in the West End of Pittsburgh, Pennsylvania.
one from last years visit to Chester zoo. I planned a series of abstract close ups; in my head I saw Giraffes, Zebras, Tigers etc, etc... but the Rhino's were the only ones willing to play ball :-)
Copyright © 2021 by Craig Paup. All rights reserved.
Any use, printed or digital, in whole or edited, requires my written permission.
This is just a compost bowl. It looks like some fancy dessert, some bougie preparation plating, but it's just an espresso puck, some strawberry guts, and radish roots.
Somewhere on a desert highway
She rides a Harley-Davidson
Her long blonde hair
Flyin' in the wind
She's been runnin' half her life
The chrome and steel she rides
Collidin' with the very
Air she breathes
The air she breathes.
Marinated beef steak, sweet potato with beetroot puree, caramelized ginger and carrot, avocado and some micro greens.
Got to be ready for my cooking degree and whats better than practicing at home and taking your own photos!
First attempt to cook and photograph a dish and i have to say i like the result though it took me 3 hours from zero to this.
Hope you like it more to come :)
For this plating I took inspiration from the culinary olympics in Germany and attempted to create one of their dessert platings. My piping could have been thinner but in the rush to plate I ended up with a thicker line. The dessert is a chocolate mousse with shock temper chocolate around the sides topped with a chocolate triangle tuile. The side dessert is a chocolate/hazelnut feuilletine base. Topped with milk chocoate mousse and a chocolate butterfly on top.
Plating up at Cail Bruich, restaurant, Glasgow. Part of a series of images from "An Evening With Jamie Scott."
This is the dessert plating for our cheesecake mousse. It has caramelized apples, caramelized pistachios, dried apple slice, white chocolate decor and a milk chocolate caramel sauce. My chef loved this, but I felt something was missing in the corner so I added the cookies (shown in my other pic). In resturant setting I wouldn't add the cookies though, but I already made them so I said -why not.