View allAll Photos Tagged Poaching
Poached Stone Fruits
Candied pistachios, lemon thyme ice cream.
Bâtard
New York, New York
(June 5, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
"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
First time cooking "froached" eggs: Fried + poached. The poaching is accomplished in sous vide: 12 minutes at 75C, then ice bath.
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-...
Jenny and I saw the Delacroix exhibit at the Birmingham Museum of Art and started with lunch at Oscar's at the Museum. This is the tasty Pinot Poached Pear we had. Very Good!
Perfect if you don't feel like eating bread anymore.
Recepe over here:
whatshouldieatforbreakfasttoday.tumblr.com/post/586118341...
"Poached Escolar, Broccolini, Potato Crisps, Bearnaise Sauce."
This dish has been photographed and described by numerous Flickr members, although this picture taken by Ulterior Epicure, and the description thereto remain my personal favorites.
Escolar was poached sous-vide in Extra Virgin Olive Oil, at 54C for only 5 minutes, and was served rare with blanched broccolini ( original recipe calls for sea beans) and crispy banana potato chips.
Curious Detail: escolar sells for about $8.-/lbs wholesale, while sea beans sell for about $15.-/lbs, and it's still a hard-to-find item - this gives me an idea how particular "Le Bernardin" is to the quality of their ingredients.
Put the ramekin into the pot and fill with enough water so it comes to about a half inch below the lip of the ramekin. Leave the ramekin empty. It might float a bit.
Close the lid, wait for the water to boil and the ramekin to heat up.
Here in South Africa, we lost 333 rhinos to poaching in 2010. And things are not looking up this year. Five incidents of poaching were recorded in just the first ten days of 2011. If you’re in the dark about the poaching crisis, you’ll find some need-to-know facts in our slick infographic (click to enlarge).
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
Increasing the heat for the eggs to solidify, edges getting close now.
After many years of scrambled and fried, I experimented with the practice of cracking eggs in a ramekin and directly simmering them in water. Lengthy process took twenty minutes if I recall correctly.
"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
One, is one too many...
www.stoprhinopoaching.com/default.aspx
Please be warned, some of the visuals and videos on this site are disturbing.
I know this is not my usual type of photograph, but I am very saddened by what goes on. The carnage is awful...
Illustration From: Microwave Instructions and Recipes From Anchor Hocking Dual Purpose Mircowave, Circa 60's-70's
Oriental Magpie-Robin - Juvenile
The oriental magpie-robin (Copsychus saularis) is a small passerine bird that was formerly classed as a member of the thrush family Turdidae, but now considered an Old World flycatcher. They are distinctive black and white birds with a long tail that is held upright as they forage on the ground or perch conspicuously. Occurring across most of the Indian subcontinent and parts of Southeast Asia, they are common birds in urban gardens as well as forests. They are particularly well known for their songs and were once popular as cagebirds. The oriental magpie-robin is the national bird of Bangladesh.
This species is 19 centimetres (7.5 in) long, including the long tail, which is usually held cocked upright. It is similar in shape to the smaller European robin, but is longer-tailed. The male has black upperparts, head and throat apart from a white shoulder patch. The underparts and the sides of the long tail are white. Females are greyish black above and greyish white. Young birds have scaly brown upperparts and head. It is the national bird of Bangladesh.
The nominate race is found on the Indian subcontinent and the females of this race are the palest. The females of the Andamans race andamanensis are darker, heavier-billed and shorter-tailed. The Sri Lankan race ceylonensis (formerly included the Peninsular Indian populations south of the Kaveri River) and southern nominate individuals have the females nearly identical to the males in shade. The eastern populations (Bhutan and Bangladesh) have more black on the tail and were formerly named erimelas. The populations in Burma and further south are named as race musicus. A number of other races have been named across the range including prosthopellus (Hong Kong), nesiotes, zacnecus, nesiarchus, masculus, pagiensis, javensis, problematicus, amoenus, adamsi, pluto, deuteronymus and mindanensis. However many of these are not well marked and the status of some are disputed. Some like mindanensis have been now been recognized usually as full species (Philippine magpie-robin). There is more geographic variation in the plumage of females than in that of the males.
It is mostly seen close to the ground, hopping along branches or foraging in leaf-litter on the ground with a cocked tail. Males sing loudly from the top of trees or other high perches during the breeding season.
This magpie-robin is a resident breeder in tropical southern Asia from Bangladesh, interior India, Sri Lanka and eastern Pakistan east to Indonesia, Thailand, south China, Malaysia, and Singapore. They have been introduced to Australia.
The oriental magpie-robin is found in open woodland and cultivated areas often close to human habitations.
Magpie robins breed mainly from March to July in India and January to June in south-east Asia. Males sing from high perches during courtship. The display of the male involves puffing up the feathers, raising the bill, fanning the tail and strutting. They nest in tree hollows or niches in walls or building, often adopting nest boxes. They line the cavity with grass. The female is involved in most of the nest building, which happens about a week before the eggs are laid. Four or five eggs are laid at intervals of 24 hours and these are oval and usually pale blue green with brownish speckles that match the color of hay. The eggs are incubated by the female alone for 8 to 14 days. The nests are said to have a characteristic odour.
Females spend more effort on feeding the young than males. Males are quite aggressive in the breeding season and will defend their territory and respond to the singing of intruders and even their reflections. Males spend more time on nest defense. Studies of the bird song show dialects with neighbours varying in their songs. The calls of many other species may be imitated as part of their song. This may indicate that birds disperse and are not philopatric. Females may sing briefly in the presence of a male. Apart from their song, they use a range of calls including territorial calls, emergence and roosting calls, threat calls, submissive calls, begging calls and distress calls. The typical mobbing calls is a harsh hissing krshhh.
The diet of magpie robins includes mainly insects and other invertebrates. Although mainly insectivorous, they are known to occasionally take flower nectar, geckos, leeches, centipedes and even fish.
They are often active late at dusk. They sometimes bathe in rainwater collected on the leaves of a tree.
This species is considered as one of "little concern" globally but in some areas the species is on the decline.
In Singapore and Hong Kong (Malay names Murai Kampung/cacing) they were common in the 1920s, but declined in the 1970s, presumably due to competition from introduced common mynas, Poaching for the pet bird trade and habitat changes have also affected them and they are locally protected by law.
This species has few avian predators. Several pathogens and parasites have been reported. Avian malaria parasites have been isolated from the species while H4N3 and H5N1 infection has been noted in a few cases. Parasitic nematodes of the eye have been described.
Poached Egg
Summer squash, arugula, tempura. ($13)
Louro
New York, New York
(August 29, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Keys to beautiful poached eggs: free-range chicken eggs (thick, thick whites), and vinegar-water poaching (about 1 tsp in an inch of barely simmering water). Yum!
Artichoke, Butter-Poached
Basil, spinach, and anchovy-stuffed; bread crumbs; Grana Padano; red pepper coulis. ($13)
Voltaire
Kansas City, Missouri
(April 1, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
My very first poached egg, made for this: www.ilovememphisblog.com/2013/04/how-to-make-the-chubby-v...
After many years of scrambled and fried, I experimented with the practice of cracking eggs in a ramekin and directly simmering them in water. Lengthy process took twenty minutes if I recall correctly.
I like to put mine on hot cereal with sweet onions (cooked in a rice cooker). Yum!
(That's my first try on the left. It came out ok, but instead of adding hot water to the ramekin I tried it with water in the ramekin from the get go and sort of plopped the egg in. It was messy.)
We built a little bar along our patio railing (complete with bar stools) that makes a great place for weekend breakfasts and summer evening dinners.
The dish pictured is a triplet of size-small poached farm eggs on baguette toasts with sauteed onion and garlic scapes... and bacon.