View allAll Photos Tagged Queue,
Well, there's the afternoon queue, half of it!
Comic Fiesta's a big event, that's for sure, with tickets getting sold out in a flash!
Comic Fiesta is the longest running comic convention in Malaysia, and has attracted tens of thousands annually, with each year more coming from the neighboring countries!
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'twas the night before Thanksgiving. This line for Honey-baked Ham goes beyond the far corner of the building.
Queue - Kenzan GPO
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At a quarter past 12 on Friday, Kenzan is already nearly fully packed. I order my Winter Special of Tonkotsu Ramen and grab a table to wait for Julia. Julia arrives soon after, and orders a few sushi rolls and miso soup.
We've always loved the sushi rolls at Kenzan, especially since the nori seaweed sheets are packed separately, ensuring a fresh crunchy sushi when you put it all together. Julia got our favourite soft shell crab. yum! We also try a roasted salmon skin sushi which was good too.
Eventually, my Tonkotsu Ramen arrives and it looks amd smells great! The soup is not as milky nor as garlicky as some, but it is flavourful pork bone soup. Very good, better than the Chasu Ramen, which was good.
Kenzan At GPO
Shop 28g / 350 Bourke St
Melbourne VIC 3000
(03) 9663 7767
Photos:
- Queue
- Roasted Salmon Skin sushi roll, Soft Shell Crab sushi roll, Salmon and Avocado sushi roll, Miso Soup
the queue was so enormous it was divided into two parts, with a continuation in an adjacent road. Shame, I was really looking forward to that - Banksy is a legend!
114 in 2014 challenge #26 "Queue" - at Ansty, West Sussex, on the London to Brighton Veteran Car Run
South West Trains 455702 comes up and into New Malden from the Kingston Branch with a London Waterloo - London Waterloo via Kingston loop service, SWT Desiro 444014 is approaching on the Up fast slowly, and 455712 Not in Service waits at red on the Up slow for both to clear the station before crossing to the Up fast. In the distance on the Down slow 455870 heads towards Surbiton.
Coronavirus.
Sainsbury's queue following social distancing guidelines reaches the garage at the end of the car park. Fifth, Allende Ave, Harlow, Essex.
The reflection of the long queue entering the Guggenheim museum in Bilbao.
Original shot taken with an Olympus SZ-20 16 Megapixel compact camera, various post processing.
Here's the queue for the cash point at last weekend's Lovebox. You needed it with beers at £3.00 and most food choices at £6.00.
Still at least it was sunny.
Iain R. Spink smoking Arbroath Smokies on Bridge of Allan Games field
The Arbroath smokie is a type of smoked haddock – a speciality of the town of Arbroath in Angus, Scotland.
The Arbroath Smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbroath. Local legend has it that a store caught fire one night, destroying barrels of haddock preserved in salt. The following morning, the people found some of the barrels had caught fire, cooking the haddock inside. Inspection revealed the haddock to be quite tasty. It is much more likely the villagers were of Scandinavian descent, as the 'Smokie making' process is similar to smoking methods which are still employed in areas of Scandinavia.
Towards the end of the 19th century, as Arbroath's fishing industry died, the Town Council offered the fisherfolk from Auchmithie land in an area of the town known as the fit o' the toon. It also offered them use of the modern harbour. Much of the Auchmithie population then relocated, bringing the Arbroath Smokie recipe with them. Today, some 15 local businesses produce Arbroath smokies, selling them in major supermarkets in the UK and online.
In 2004, the European Commission registered the designation "Arbroath smokies" as a Protected Geographical Indication under the EU's Protected Food Name Scheme, acknowledging its unique status.
Preparation
Arbroath smokies are prepared using traditional methods dating back to the late 1800s.
The fish are first salted overnight. They are then tied in pairs using hemp twine, and left overnight to dry. Once they have been salted, tied and dried, they are hung over a triangular length of wood to smoke. This "kiln stick" fits between the two tied smokies, one fish on either side. The sticks are then used to hang the dried fish in a special barrel containing a hardwood fire.
When the fish are hung over the fire, the top of the barrel is covered with a lid and sealed around the edges with wet jute sacks (the water prevents the jute sacks from catching fire). All of this serves to create a very hot, humid and smoky fire. The intense heat and thick smoke is essential if the fish are to be cooked, not burned, and to have the strong, smoky taste and smell people expect from Arbroath smokies. Typically in less than an hour of smoking, the fish are ready to eat.
Big Ass Boombox Festival
BACKSPACE
Profcal
Torn ACLs
The We Shared Milk
Queued Up
Sons of Huns
Scrimshander
Tiger House
SOMEDAY LOUNGE
Gamma Knife
Charts
My Autumn's Done Come
Hollywood Tans
Blue Skies For Black Hearts
Little Volcano
Pigeons
SOHITEK RECORDS GALLERY
Rob Gray
The Morals
Fanno Creek
FLOATING WORLD COMICS
Fasters
Awkward Energy
Mo Trope
Portland, OR
01.13.12
Stuart Wainstock
Usually one finds queues inside banks. Unusually I found a queue *outside* this bank.
The bank was to open at 0900 sharp. The people came early and lined up outside. When the doors opened -- they walked in an orderly fashion and joined different queues for different counters.
The man in blue in the centre, is the queue regulator.
I did not stand in the queue.
(Fuji Quicksnap Disposable, 32mm f/10 1/125, ISO 800, Fuji Superia xTra 800