View allAll Photos Tagged Poaching
Los Angeles and my first time attempt at photographing a professional model, crew included. (Ignore the backup photographer) Accually they set up and went to work across from me while my trailer was being unloaded at a beer distributor. I went over as they were wrapping things up and talked to the photographer, she was very nice and I resisted the urge to show her my photos. I asked her if she used Flickr and she didn't know what it was. Figured she mustn't be all that good then. Besides, look at all the help she needed just to take a few pictures. (kidding of course, she knows exactly what's she's about) Anyway, fun to watch, and poach a few pictures besides.
So I've been struggling to come up with something to do for a "Hi, I'm..." video for a little while now. At first I thought I'd show off my favorite video games, but no matter how hard I tried I could not keep that under a minute and a half. Then I tried just talking and saying who I am and what I do, but it was really painfully awkward and then I would start cursing a lot, and I would like to submit it to the "Hi, I'm..." group and respect the desire for clean language in that group. Then I posted this shot of my poached egg and when Minty started cursing my name I thought it would be fun to make a video of this, and use it as an excuse to blog this great dish I semi-made up and have been eating a lot of lately. (Too much, really.) So here I am introducing myself and poaching an egg! You can check out the whole dish written up right over here, and please do because there's a few things I forget to mention in the video, like the vinegar in the water, etc. Enjoy!
Poached Eggs
Asparagus and asparagus cream.
Boulette's Larder
San Francisco, California
(June 3, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Craig is a "Super Tusker" elephant, a sub-breed where the tusks almost reach the ground and can weigh over 100 lbs (45 kg). Unfortunately, super tuskers are also prime targets for poachers and trophy hunters who have hunted these magnificent animals nearly to extinction. Today, the most optimistic size estimates for thier global population is less than 30 living elephants. Most now live in areas that are protected against poaching and hunting, but some areas still do allow these creatures to be killed. Of course, elephants know nothing of regional or national borders, so even the ones that live in protected areas do sometimes wander into dangerous ones and end up being killed there. Unless humanity can find a way to end trophy hunting of these animals and any kind of poaching, the future of the super tusker appears bleak.
Members of Ol Pejeta's armed anti-poaching team patrol at dusk, Jan 21, 2013. The team of 36 Kenya Police Reservists patrol the 90,000 acre ranch and its environs to protect more than 100 rhinos and other wildlife from poachers.
Pears (seckel) poached with cranberries, honey, vanilla bean, cinnamon stick and citrus peels served with fromage blanc
Continuing with the series...This time I poached the tamarillos in a honey/vanilla bean syrup.
Explore JAN 28th
This is straight from Yakiniku Takashi Facebook page announcement:
"Takashi's secret late night ramen is launching this Friday by reservation only. We're all about the cow, so our custom-made noodles lie in a rich beef broth with delicious braised beef-belly and poached egg ($16). This Friday we're limiting thirty spots only between 11:30pm-1:30am. Send an email to ramen@takashinyc.com to request an 11:30pm or 12:30am seating. This will blow your mind!!!"
I must say: it did not disappoint. Takashi, or Yakiniku Takashi, as it sometimes called, is a unique restaurant - even by the NYC standards, which seemingly accommodate an endless array of all possible restaurant varieties and cooking styles, from mainstream to downright preposterous (Dans Le Noir, which sought to serve food in pitch darkness is one such example; there are others). Unmistakably, Takashi restaurant reflects the heritage of its youthful leader – Chef Takashi Inoue, who happens to be the fourth-generation Korean immigrant born in Osaka, Japan; as such, Takashi Restaurant is somewhat similar to the rather ubiquitous Korean-style BBQ restaurants in Manhattan and Flushing. However, and it is the major difference, not one restaurant of the similar style gets anywhere near Takashi in terms of meat choices, quality and preparation.
Takashi, both the Chef and the restaurant, serve beef in anything from sashimi form to beef offal prepared in the ways just shy of unrealistic for the most Western palates: raw beef liver, flash-boiled achilles tendon, grilled aorta ( one of my personal favorites, by the way), brains and every variety of the bovine stomachs – from the first to the forth.
I had an opportunity to eat at Takashi once before (- please take a look here) - our meal at the time was simply outstanding, so I was excited to come back.
Takashi is all about beef, and so was its unique offering of Beef Ramen:
Takashi beef broth was extremely rich and flavorful – somewhat similar to the more traditional milky white, made with pork bones gelatinous tonkotsu soup, but with a different flavor profile. I could clearly discern the umami coming from some variety of garlic – either roasted or, less likely, fermented black, but quite possibly some combination of the two. I asked if there was any seafood or shellfish in the broth – there was none, so the complexity of flavors was from some other source; I am still in awe as to what it might be.
The consistency of Takashi beef broth is something that must be mentioned separately: the broth was extremely rich and yet the fat globules on the surface were a lot smaller than I was expecting – I would not be surprised if the broth was first skimmed and clarified, then infused with some other fat flavoring (may be chicken tare? The latter is soy sauce infused with roasted chicken bones and augmented by other flavors, especially mirin/ sweet cooking sake, garlic and drinking sake). Worth mentioning: it took me a few minutes to take pictures of Takashi Ramen – I used three different lenses and took shots from different viewpoints, but it was no more than 5-7 minutes; still, they insisted on replacing my soup - I am guessing it was becoming congealed, as it was supposed to be eaten while piping hot and eaten quickly.
Chef Takashi Inoue himself was kind enough to stop by my table – he was very polite and quietly confident; somehow he projected innocent boyish charm wrapped around muscular physique that would make most Olympic athletes rather jealous. Still, I was impressed by his humility and creativity – I asked if his beef broth had added fat component and this time the answer was positive. He was also proud to mention the noodles used in his ramen – those were made especially for him, although not in house. The noodles were, albeit not too thin, but of the thinner, straight variety – I am not completely certain how those were made, but the broth covered the noodles very nicely. May be the difference was in the flour?
Finally, I have to mentioned the toppings: a slice of “fried beef belly” replaced more pedestrian char siu – it was braised to perfection first and then, most likely, pan-fried with a touch of Takashi sauce or sweet soy; there was also some nori, an egg and thinly shredded scallions. The absolute star, however, was the crispy fried beef intestines – a ramen topping like no other, if I may – the crunch component was incredible.
Just like the man himself, Takashi service was exemplary, polite, nimble and quick.
What have I missed? Quite probably it is a lot. Any taste profile, especially as complex of a flavor combination as presented by Takashi Inoue is hard to explain. My humble hope is to see Late Night Special Beef Ramen again – perhaps, so will you.
Please find links to other restaurants mentioned in this write-up:
Mu Ramen:
www.flickr.com/photos/nicknamemiket/sets/72157638621870175/
Benkei Ramen:
www.flickr.com/photos/nicknamemiket/sets/7215763695456166/
Ushiwakamaru:
"It's enough, this day poaching stops. I've seen the pain from my brothers here on earth. Now I will help them and crush anyone who will hurt them. Sorry my help came too late for you my brother..."
Check out: www.eurobricks.com/forum/index.php?showtopic=77702
Perfect if you don't feel like eating bread anymore.
Recepe over here:
whatshouldieatforbreakfasttoday.tumblr.com/post/586118341...
Tea Poached Pears with Kesar Rabdi Sauce is a delicious fusion dessert perfect to make this festive season. I have used Spice Sparkle tea from Tea Box to Poach mine and they had a fabulous spicy kick to them. I am totally looking forward to try out more festive flavours by Tea Box this festive season. Read bout them and the recipe here.
www.whiskaffair.com/2016/10/tea-poached-pears-with-kesar-...
© All Rights Reserved - No Usage Allowed in Any Form Without the Written Consent of Connie Lemperle/ lemperleconnie or the Cincinnati Zoo & Botanical Garden
Link to Cincinnati Zoo..............Bonobo
Also called the pygmy chimp, the bonobo is slightly smaller than the common chimpanzee. Sharing more than 98% of its DNA with humans, the bonobo is our closest living relative. Like humans, bonobos live in family groups and are highly intelligent. They often stand upright on two feet as we do. Bonobos are capable of making and using tools, a characteristic that once distinguished humans from other animals.
Like other non-human apes, bonobos have longer arms than legs to make traveling in the trees easier.
Bonobos create and maintain social bonds through sexual behavior.
Breaking and folding branches, bonobos make nests in the trees to sleep in at night.
Bonobos suffer from the bushmeat trade, the poaching and selling of wildlife as meat.
Fact File
Pronunciation: buh-NOH-boh
Height: 2.3 to 2.8 ft
Weight: 68 to 86 lbs
Lifespan: Up to 40 yrs
Habitat: Tropical rainforest
Diet: Fruit, seeds, leaves, flowers, fungi, eggs, and small animals
Status: Species at Risk (IUCN—Endangered )
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I'm so sorry that I wasn't able to be on Flickr at all yesterday after posting my cheetah picture. I got a new extra Hard Drive for back up and it took all night to download all my photos. It just finished a little while ago thank goodness. Its so great to have back up if something happens to your computer. Anyway I apologize for not visiting yesterday because of that. I have a few things to do this morning so I will catch up a little later with you all. Thanks for everything my friends. Lots of love and hugs! Have a wonderful Thursday.
Foxes are not nature's most popular creature.
Pinching the odd chicken, turkey, goose, duck or potato over the centuries has led to some rather bad press!
You could even go as far as sayings it's led to somewhat of a public relations disaster.
But it's not their fault - Poaching is in their blood.
Passed on from father to son it is, after digging and general acts of cunning, their most primal of instincts!
And when you make pies as good as Mr Fox, who's to deny you the odd choice ingredient!?
The technique might have changed a little over the years (His Grand Pa Pa Cornelius Fox, who incidentally met rather a sticky end which we try not to talk about, was the first to pioneer the use of a blunderbuss) but the principles are the same.
Sneak, Aim, Pounce (or Blast), Grab then run (usually being chased by the local farmer!)
Mrs PB's absence from today's event was not due to her wanting to be implicated in the dispatch of the above photographed pheasant, but rather due to philosophical grounds and not wanting to be seen next to Mr Fox in THAT jacket!
Artichokes sauteed in sage butter. All topped with brown butter.
* You can find the recipe at my website, Minimally Invasive.
"It's enough, this day poaching stops. I've seen the pain from my brothers here on earth. Now I will help them and crush anyone who will hurt them. Sorry my help came too late for you my brother..."
Check out: www.eurobricks.com/forum/index.php?showtopic=77702