View allAll Photos Tagged Plating
In this one, the apple jelly was melted and poured on top of the cream cheese mousse. The cream cheese mousse is close to a cheesecake but the flavour is very subtle.
After, oddly, seeing two Enviro300s on the 300 I thought that all of MK's Citaros were off the road.
Arriva the Shires 3572 KX09 GZA is seen in Central Milton Keynes while operating Platinum MK route 300.
Day 2: John & Karen Shields
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 7, 2019)
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Class 47/4 No 47543 at Miles Plating with 1E08 0847 Holyhead to Newcastle 1st August 1984. I wonder if the train has come all the way from Holyhead with the red tail lamp illuminated on the front.
Colour Slide scan
Fuji 100ASA Film
Camera Canon AV1
Lens Canon 50mm
During World War II the Mare Island Naval Shipyard was an important contributor to the efforts of the US Navy. The shipyard has since been closed. The restoration of wetlands and a combination of public, private and commercial uses for the buildings and developed areas are in place or envisioned for the future. As it stands today the area is an incredibly interesting place with ghosts of the past easily available to the photographer in the presence of the amazing old buildings there.
An unhappy legacy of the war effort at Mare Island is toxic waste left behind in some places. Building 225 was the metal plating shop, and has been the subject of much discussion and concern. I have no personal knowledge as to the extent or the causes, but I believe I have heard of similar issues with other military base closures.
mareislandnya.com/newsletter/09_2010.pdf
www.bracpmo.navy.mil/base_docs/mare_island/documents/RAB_...
Search for the best chrome plating services and chrome repairing at cheap rates.
Go to details: www.broadwaybrass.co.uk/page/chrome-plating/
I was trying to go for a more symmetrical look by placing the individual sized chocolate mousse in the middle and putting the sauce in a circle around it (since I didn't want to have a huge pool of sauce). But the creme anglaise sauce was very runny and didn't behave as I wanted.
Malloreigh, plating up at the tart cookoff earlier this month. More photos to come when I have time!
This was my entry into the Student Lindt Chocolate Competition that we conducted at George Brown. There's a lot of things I wish I could change about my centerpiece. First of all, I wish I put the top tea cup on the bottom so you can see the detail that went into painting the flowers on it. And I really wish I took a picture downstairs before I brought it upstairs, because I had no idea that I would break it upon setting it down on the mirror.
While they were judging, I was totally expecting the stack of tea cups to fall over, and that it would be a mess but it did withstand the few hours they were in there judging.
Joshua Skenes plating mountain ram.
Rarities Dinner
Gourmet Fest
l'Auberge Carmel
Carmel-By-The-Sea, California
(February 26, 2016)
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Konfitert Svineribb
Svinekjake, bacon, bønner og salsviesjy. (Marg og Bein)
Friends of Lysverket #8
Lysverket
Bergen, Norway
(January 12, 2016)
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Karen Shields.
Twelve Days of Christmas
Day 2: John and Karen Shields
Restaurant at Meadowood
St. Helena, California
(December 8, 2012)
Takazawa
Twelve Days of Christmas
Day 7: Yoshiaki Takazawa
The Restaurant at Meadowood
St. Helena, California
(December 16, 2017)
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Michael White
Synergy
Spoon & Stable
Minneapolis, Minnesota
(April 28, 2016)
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Nenad Mlinarevic and John Hong.
Twelve Days of Christmas
Day 2: Nenad Mlinarevic
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2015)
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This weekend’s Secret Pickle Supper Club was our most intimate ever and was held at Steeped and Infused. The theme was Tea and we enjoyed a fantastic meal, interesting guests, and a wonderful venue. We couldn’t ask for better.
Jennifer Best, the founder of Steeped and Infused, who educated us about each tea as the course it was used in was presented. Matt did an amazing job incorporating such a complex yet delicate ingredient into each course.
Tea Pickle Menu
Tea Sangria, Jennifer’s special recipe incorporating her Green & White Grapefruit Supreme blend,
Bronzion ceviche made with kumquats, ginger ale and hibiscus.
Asparagus raw & cooked, mushroom raw and cooked, potato confit, manchego, ramps, gunpowder custard
Lapson Souchong-Copper River Salmon, spruce tips, grapefruit, and watercress soup
Milk-poached scallop, with yogurt, peanuts, raisins and Monk’s Blend “fried sauce”
Veal Osso Buso with mustard spaetzle, fava beans, ricotta, dill and Canadian Spring Maple Tea Blend.
Sous-vide pork loin with capres, fennel, sun-dried tomato and Rooibos Lemon Chiffon pudding
Spring Iced Ice Tea
“Tea Service”: chocolate and jasmine ganache served with tea cookies, spearmint, and rhubarb.
Big thanks to Jennifer Best for use of Steeped and Infused, and to the hard working and fantastic Secret Pickle Crew: Matt, Marichka, Wade and Gerry.
Want to come to the next one? Make sure you sign up now to get an invite
This is a section of armour plating from the German battleship, Tirpitz.
The contest between more powerful shellsand stronger armour, begun in the mid-19th. Century, did not conclude until World War Two. Launched in 1939 as one of five 'Fast Battleships', the heavily armoured Tirpitz displaced 52,000 tons.
In November 1944, RAF Lancasters attacked Tirpitz near Tromso in Norway, using 'Tallboy' bombs. Tirpitz foundered and 924 crewmen died. After the war the Norwegian government sold the wreck for salvage.
This fragment of the Krupp's Wotan' steel alloy plate is 360mm(over 14 inches thick). Alone it weighs nearly one and a half tons.
(Text taken from information board).
On display at the Explosion museum in Gosport, Hants.
Gregory Ryan and Andrew Longres
Friends of James Beard Foundation Dinner
The American
Kansas City, Missouri
(March 7, 2020)
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Synergy Series #2: Anthony
Spoon & Stable
Minneapolis, Minnesota
(June 16, 2017)
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Nenad Mlinarevic, with Miles Pundsack-Poe.
Twelve Days of Christmas
Day 2: Nenad Mlinarevic
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 5, 2015)
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David Toutain, with Kim Floresca and Katianna Weiner.
Twelve Days of Christmas
Day 10: David Toutain
Restaurant at Meadowood
St. Helena, California
(December 20, 2012)
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Christopher Kostow and John Hong.
Synergy Series #7
Spoon & Stable
Minneapolis, Minnesota
(September 29, 2017)
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Josh Eans and Nick Wesemann.
Friends of the James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(November 4, 2012)
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A vintage enamel badge in the form of a shamrock leaf. Its original appearance would have been of a silver colour but now the tin wash is worn off from the front and only some remains on the reverse side.
.
DESCRIPTION:
Size: 13/16" x 29/32" (20mm x 23mm).
Material(s): brass metal with 1 vitreous enamel.
Finish: tin wash (very thin plating of tin).
Fitting: Pin.
Imprint: none.
Christopher Kostow plating mackerel.
Twelve Days of Christmas
Day 8: Isaac McHale
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2015)
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Scott Anderson, with Christopher Kostow
Twelve Days of Christmas Day 1: Scott Anderson
Restaurant at Meadowood
St. Helena, California
(December 7, 2012)
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Synergy Series #6: Sean Brock
Spoon & Stable
Minneapolis, Minnesota
(June 29, 2017)
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John Shields.
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 10, 2018)
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Stuart Brioza, Nicole Krasinski, and Christopher Kostow.
Twelve Days of Christmas
Day 4: Stuart Brioza and Nicole Krasinski
Restaurant at Meadowood
St. Helena, California
(December 12, 2012)
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Bruno Davaillon and Nicolas Blouin.
Truffles & Bubbles
Rosewood Mansion on Turtle Creek
Dallas, Texas
(November 1, 2014)
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Rediscovering Coastal Cuisine Dinner
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(March 9, 2013)
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Costata
Dry-aged Peterson Farms beef, cipollini, braised romaine, panzanella from filone, and balsamico.
Synergy
Spoon & Stable
Minneapolis, Minnesota
(April 28, 2016)
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"Camoflage"
Horse mackerel, parsley, juniper berry.
(Atsushi Tanaka)
Twelve Days of Christmas
Day 10: Atsushi Tanaka
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 17, 2015)
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Simon Davies
Synergy Series #5: Grant Achatz
Spoon & Stable
Minneapolis, Minnesota
(April 14, 2017)
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Whelk Conserva
Tartine of herbs and seaweed.
(The Restaurant at Meadowood)
Christopher Kostow
Twelve Days of Christmas
Day 11: Justin Yu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2015)
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Tin-plating.
The tin-plating process is used to protect both ferrous and nonferrous surfaces. Tin is a useful metal for the food-processing industry since it is non-toxic and corrosion resistant.
Christopher Kostow, Wojciech Modest Amaro, and John Hong.
Day 7: Amaro
Twelve Days of Christmas
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2018)
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Nick Wesemann and Vinny Dotolo
2013 Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 23, 2013)
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Christopher Kostow, with Cameron Cole Rahtz.
Twelve Days of Christmas
Day 11: Justin Yu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2015)
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The chef plates the dishes at Aoyama Sushi in Toronto. He closely watches over us to make sure that we don't use too much soy sauce!
Twelve Days of Christmas
Day 8: Isaac McHale
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 15, 2015)
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