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www.browniepointsblog.com/2009/01/12/recipe-the-best-cand...
Brownie Points, by a great cook who calls herself McAuliflower, is a great cooking blog if you like experimenting and making things that take fine. Every recipe I've tried from the site has ended up with something delicious, except the roasted cauliflower. However, I've never met a cauliflower that I liked, so perhaps that isn't McAuliflower's fault.
Anyway, when McAuliflower posted that she'd made the best candied orange slices in the world, I knew I had to try it. We have four orange trees in the garden and even with drinking fresh juice every day, we're struggling to get through them.
Here is the full recipe if you want to try making them yourself.
Step One: Slice the oranges.
I have a big meat slicer which I actually use for cutting bread. I thought I'd try it on the oranges and it worked a treat. I sliced up half a dozen oranges in no time at all. I admit, I had to eat a couple of the slices on the spot.
A thin slice of a Braeburn apple backlit by a slide sorting apparatus. I didn't remove the background, it was simply a bright white light.
Call me weird, but I didn't like how the decorations came out on our 6th anniversary cake, so I really didn't want to take a pic of the whole cake. Instead, I've taken a photo of just a nice slice of it. Cake was Cotton Soft Japanese Cheese Cake with raspberry jam and Frostin Pride to decorate. It's purple because the 6th anniversary has the gem color of amethyst. It's also suppose to be an iron or candy anniversary.
Rob McDaniel of Springhouse slicing short rib.
Alabama Innovators Dinner
Hot & Hot Fish Club
Birmingham, Alabama
(June 17, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
I have recently discovered the marvellous taste of fresh home made bread and wanted to be able to cut it evenly.
This guide took about 2 hours to design and make from scrap timber.
With a long bladed bread knife it will cut perfectly even thin to extra thick slices from a fresh loaf that I normally leave to cool for about 2 hours.
The little legs stop it from sliding back on the worktop and the thickness is varied by the number of cardboard spacers under the loaf.
Cost nothing and it works !
I was just going through some old folders of photos and came across these from a show we did a couple of years ago called A Slice of Saturday Night. I had the best fun doing it and have very fond memories still.
Just thought I'd share a couple of my favourites :)
You really can pick up the nuances of flavor in individual beans (christmas limas, mother stallards, and flageolets) by dressing them simply.
In this case it was a vinaigrette made with a tablespoon of hot/sweet yellow mustard, a splash of olive oil and pinot noir vinegar, salt, pepper, berbere, the smear of the garlic clove I cooked with the beans, and enough of the bean cooking liquid to keep it loose.
The beans were tossed with the vinaigrette, 3-4 shallots sliced fine, a few planks off an orange bell pepper, also sliced fine, the carrot I cooked with the beans (chopped), and a little parsley.
The amalgam is almost smoky/porky though there is nothing derived from any critter in this.
In this video you can learn how to use Slice Tool and Slice Selection tool in details .With example i will prove these tools are most important in webdesign .And how to save after slicing .What is the Slicing Option in Illustrator .
Video link :
IF you are beginner wants to learn check my playlist links bellow
Tutorial Playlists
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Adobe illustrator : www.youtube.com/playlist?list=PLGtehj1NxPje0DeGwN_tj87q7D...
Tip of the day (Adobe illustrator ):
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www.youtube.com/playlist?list=PLGtehj1NxPjdDTxBVl-7v8NpEk...
I am here to serve you and guide you about professional software's in details .
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#artisticmentor
βThere are two ways to slice easily through life; to believe everything or to doubt everything. Both ways save us from thinking.β
Alfred Korzybski
I was just going through some old folders of photos and came across these from a show we did a couple of years ago called A Slice of Saturday Night. I had the best fun doing it and have very fond memories still.
Just thought I'd share a couple of my favourites :)
Apple Slice Macro - A macro view of a drying apple slice on the rack. Organic apples, hand-sliced and laid out on large screened racks outdoors in bright New Mexico sun.
The process continues in this most recent image of the Imperial Navy Slicer, some additional refinements done last night and I'm really liking the results. Although I think it can be even better.