View allAll Photos Tagged Prep
:D Cant wait to shoot my final major project on it, the quality is amazing with its lens. Here I was just testing out the Firewire mode & making sure everything is working correctly
Seen at the end of platform 2 of Walsall station is the wiring team having worked through the tunnels and station attaching earth wires. The flatbed has cantilevers ready for fixing to the overhead stanchions
This is the person to credit who painted the mustaches on each of the waiters face that was participating in the Bastille Waiters Race. Such a wonderful event. Happy to hear the event will return in 2025. In 2019 was the last year the event was held in Sacramento.
Colorado Springs, CO - This is Paul, the head brewer of Peaks N Pines Brewery. I had the honor of chatting with him and Mike the Assistant Brewer. The brewery has been open for just over a year and I must say I was quite impressed with their offerings.
They were prepping this Bourbon barrel for their award winning brown ale. I am not usually a fan of Barley Wines but theirs was stellar. It also was barrel aged but they added black cherries which really mixed well with the oak and bourbon undertones.
If you find yourself in Colorado Springs I highly recommend a visit.
Cheers!
First of all, not everyone likes cabbage rolls and they are not Romanian by origin.
Cabbage rolls can be very good, or they can be awful. Like every other dish, it all depends on the cook, the quality of ingredients and the taster's palate.
Last November I put cabbage in a barrel with dill, horseradish root , pickling salt, some hot peppers and water. Soon I had Sauerkraut, the really good kind that does not have vinegar.
Over the winter many sauerkraut dishes were made though cabbage rolls were not as frequent as the others due to all the work necessary.
Now here is how I make cabbage rolls.
I grind the meat myself. Note: I never buy ground meat, because I've seen what happens behind the scenes at a grocery store's meat prep area. (You will find that they want you to cook ground meat well done, ALWAYS!)
Prep work, one day in advance: Buy a pork shoulder or some nice chops with about 15% fat.
I grind it and mix in a little coarse salt and allow it to macerate overnight in the refrigerator.
Ingredients
1.5 lb ground pork
1 large head of kraut
2 medium onions minced
4 tablespoons of cooking oil
3/4 cup rice
1 teaspoon paprika
1 cup water
3 tablespoon fresh minced dill
1 tablespoon Vegeta
1 tablespoon dry thyme
3 bay leaves
3/4 cup tomato sauce
1 tablespoon salt
1/3-1lb smoked meat
SARMALE - CRISTIAN'S STUFFED CABBAGE ROLLS RECIPE
Prep:
Rinse rice 3 times to remove excess starch.
Carefully exfoliate cabbage leaves.
De-vain Cabbage
Mince onions and saute until clear.
Add rice and cook 4 to 5 more minutes while stirring occasionally.
Remove from heat.
Stir in genuine hungarian paprika, (I prefer Kalocsa CSEMEGE FUSZERPAPRIKA-ORLEMNY)
Add 1 to 2 cups of water and simmer until the water is gone.
Allow to cool.
Mix or knead ground pork with rice.
Pack leaves, roll closed and push in the ends to seal.
Add the following ingredients to bottom of pot.
Dill
Thyme
Bay leaves
a few peppercorns
NOTE: If you do not have the bellow meats, a smoked and cut Turkey leg can be substituted.
Cut Smoked Ham-hock. (I get mine at Gartners Meats 7450 N.E. Killingsworth, Portland, Or. 97218)
A few slices of brine and smoke cured bacon. (Homemade)
A few brine and smoke cured pork ribs.(Homemade)
Add packed ROLLS
Cover with a few sauerkraut leaves.
Add a cup of tomato sauce and some salt.
Add water until all is covered plus one inch.
BOIL 2 and a half hours.
Enjoy with sour cream.
Cabbage Rolls Variations
Balandėliai (little pigeons) - Lithuania
Golubtsy - Russia
Gołąbki (little pigeons) - Poland
Halubcy - Belarus
Holishkes - Ashkenazi Jewish
Holubki - Czech Republic and Slovakia
Holubtsi - Ukraine
Kåldolmar - Sweden
Kaalikääryle - Finland
Kohlroulade and Krautwickel - Germany and Austria
Lahana dolması - Turkey
Λαχανοντολμάδες (Lahanodolmades) - Greece
Rouru kyabetsu (ロールキャベツ) - Japan
Sarma - the Balkans and Turkey
Sarmale - Romania
Töltött káposzta - Hungary
Malfoof - Syria (Middle East)
P.S. Going Green means using locally grown products, which will limit you to fruits and vegetables that are in season. There are very few vegetables available in the winter time as you get further away from the equator.
It seems to me, that these primitive dishes that use local ingredients which are in season or were naturally preserved are much healthier and more Earth friendly.
• Healthier because they do not contain chemical preservatives and additives.
Food additives are as the U. S. Food and Drug Administration says, "Safe for Most, Dangerous for Some".
Hard to believe, but you can look it up for yourself; www.cfsan.fda.gov/
• This cabbage was locally grown and not transported by truck, by ship, by train, by truck, by delivery truck to the local grocery store where it was thrown out if not sold.
This cabbage came from the local farm where I got it, in a car, using fossil fuels. But I saved that whole first part above.
On the Green Subject. One of the easiest to use sites on the web is www.thegreenguide.com/ brought to you by National Geographic.
I caught this artist (along with others) preparing for a performance/exhibition at Five Myles Art Gallery.
I never got to see the actual performance though, the opening reception was too crowded as there were 33 artist in the show = a lot of people in attendance.
Just archiving a couple of new dresses.
The argyle is applique'd patches. I tried making argyle socks (they came out really cute!) which turned out to be the stainy-est material I have ever used. They went in the trash and the design worked its way up onto the dresses.
The two Andrew Barclay locos featuring in the Tanfield Railway's Legends of Industry gala being prepared for work in a smokey Marley Hill shed on Saturday 22nd June 2024, 0-4-0 saddle tank 'Stanley' (Works No.1659 built in 1920) and 0-6-0 saddle tank 'Horden' (Works No.1015 built in 1904).
© Gordon Edgar - All rights reserved. Please do not use my images without my explicit permission
The GI Joe team gears up for their next Op. by prepping their latest in expirimental weaponry the Havoc.
'86 is probably my third favorite Joe year after '85 and '84, respectively. Not to detract from the earlier years by any stretch but more so because there's a great sense of nostalgia there for me. This is sort of my Joe take on the Stun shot I did a couple weeks back.