View allAll Photos Tagged Poaching
For a change of pace I made a Remoulade. Takes a bit of fiddling and it must be refrigerated until cold.
There are many versions of Remoulade and they vary through time and space and nation and region. This one is pretty standard with mayonnaise, sour cream, vinegar, white wine, tarragon, rosemary, parsley, finely chopped onion, pickle relish - AND - salt and pepper and sugar to taste.
This Remoulade will last up to 4 days in the refrigerator and is good with meat, vegetables, some fruits and, especially fried zucchini. You can even dip the spuds in it.
For the shrimp, add a splash of vinegar and a double splash of white wine to the boiling water . Watch the shrimp closely and immediately remove to ice cold water bath when done.
[ 364 / 365 ] Poached pear in osmanthus wine garnished with black sesame sorbet, osmanthus wine reduction, mango puree and red currants
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Rangers stand guard over some of the 1443 elephant tusks recovered by the Kenya Wildlife Service in 2012, on display at their headquarters in Nairobi, Jan 16, 2013. Ivory, which cost around £35 per kilo in 1976 can fetch as more than £4000/kg, because of soaring demand from China's booming middle class. The black market price has led to a dramatic increase in the number of elephants being poached in Africa. Traffic, an NGO which monitors the illegal trade in wildlife parts, said the number of elephants being poached across Africa is likely to "run into the tens of thousands" every year.
"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
"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
Foregoing the traditional corned beef, the kitchen pairs cubes of new potatoes, fried onion with the poached tips of beef tongues dressed in Portuguese pimento paste ($11). Light lemon-dressed mustard sprouts mingle with crisp deep-fried shallot chips over two beautifully poached eggs, their glistening runny yolks are coddled perfection.
I've been looking for a good hash around the city (I love hash - such sodium rich comfort food), and although this is not the traditional version, it is very good (however a side order of bone marrow and toast would help make this a good grease rich meal).
poached eggs - unfortunately overcooked - on roasted asperagus and herb latkes, served with a spinach salad.
blogged about at What We're Eating
with pumpkin seed & walnut crumble, garnished with ginger cherries & fresh basil. Chris's entry for the 'fast' food cookoff (entries made in 15 minutes or less).
**taken in 2016**
Ringsend Garage WV 51, a Volvo B6BLW with Wright Crusader II bodywork, usually allocated to Imp route makes a fairly rare appearance on route 83 to Kimmage.
The IMP livery would have been familar, the route having being IMPed some years previously with the MW class.
"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
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-...
From the stove to the blast chiller to cool down. Then cut in about 6 oz. slices, for cold plating. These poached salmon fillets are a simpler alternative to the more complex flavors of chargrilled and asian bbq salmon.
*poached in a mixture of lemon juice, white wine, water, whole garlic, salt, pepper and fresh parsley sprigs (discarded after cooking)*
* garnished with lemon slices and dill at service time*
Polycalymma stuartii
on the dunes behind Montecollina Bore
SA Flora - Lake Eyre Region
Strzelecki Track
South Australia
A Venus flytrap plant in a “weedy" pot, a clear indication of poaching. Johnny Randall©, NC Botanical Garden
Julia's latest creation - served on a meringue and caramel base, with marinated orange zest. See theboulangerie.blogspot.com for details. Rated 4.5 ‘mmmmms’ out of 5 ‘mmmmms’.
Leftover plums from bottom of fridge, poached and served with double cream - perfect Saturday evening dessert. Yummy.
We first encountered Yolk's food cart at the Kitsilano Farmers Market, but ended up eating something else. They recently opened a restaurant near our studio, so we decided to try it out earlier today. There was a huge lineup that didn't let up the whole time we were there. We had a 20-minute wait before we were seated so we went and ran an errand on nearby Commercial Drive during the wait. (That means more of our Mitmunk East Van Crow and Eastside printed burnout t-shirts are available at Penelope's!)
Wayne had this benny with free-range poached eggs, portobello mushroom, aioli, fresh arugula, hollandaise sauce, and Salt Spring Island goat cheese, and a side of truffle-lemon hash browns. He doesn't love truffle flavour but he said it didn't take away from his enjoyment of it. He could have done without the added goat cheese, he decided afterward. The decaf coffee was fine. (He took this photo.)
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