View allAll Photos Tagged Tumeric
Exotic products in a Dutch supermarket
1 Sapropo Bitterkomkommer
2 Minibara
3 Tumeric en/and Peteh Bean Seeds
4 Antroea
5 Okra
6 Surinaamse Roti
csa: zucchini, onions
recipe based on The Wednesday Chef's recipe. I added curry powder, less tumeric, a dried Japanese red pepper, and more mustard seeds.
This is where the spice Tumeric comes from. There are seeds inside which are wrapped in bright red flesh that will stain your skin an orangish-red.
163 Danforth St
Portland, ME 04102
Phone: (207) 879-8755
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.">The Danforth
163 Danforth St,
Portland, ME 04102
Phone: (207) 879-8755
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Okay, lots of eggs here.
Crap, one of these is grape juice...I think the bottom one with a leaf imprint on it....
Blue: Blueberries with and without plants wrapped around. Also, the one with the rice speckles!
Dark yellow: Tumeric
Super light brown: Coffee with rubberbands wrapped around them
Sienna color: Onion skins
Pink: Beets
Brownish one with dots: Paprika, with pearl beads wrapped tightly with cheesecloth
Chinese curry powder - I was amused to read on the back of the packet, "The origin is from the period of the Qing Dynasty. According to prescription developed by the old and well-known family doctors of traditional Chinese medicine, it is made of the quality plant spices, with the advanced scientific technology and equipment."
Sorry India, you did not invent curry powder, or perhaps they mean just this particular recipe.
"Ingredients: tumeric rhizome, clove, cassia, Ziran, white pepper, aniseed, common fennel fruit, coriander seed, nutmeg, chili"
Ziran is the Chinese name for cumin.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Young Girls by the Seaside, Pierre Puvis de Chavanass 1887. Musee d'Orsay, Paris, France.
Pierre Puvis de Chavannes (1824-1898) was one of the most striking artists of the second half of the 19th century in Europe, known equally in the United States, due to his activities in the fields of composition, forms and monumental painting.
The aesthetics and the way the subject is tackled in Young Girls by the Seaside belong neither to "academicism" nor to Impressionism. The simplicity of the composition, the schematic drawing of the silhouettes, the small number of colours, the scarce relief, the lack of depth, the mat aspect of the surface, the general simplification and the neutrality of the subject inspired from antiquity with the incredible motif of the figure shown from the back all testify to a completely original poetic vision. This deeply marked contemporaries and following generations down to Matisse and Picasso who drew direct inspiration from it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The goal is to recreate, fully or in part, a famous artwork. (painting or print)
You must provide a photo of the original artwork (you can link to a museum's website), and a photo of YOUR creation PASTE OFF (photos of paste on, and process are a bonus!)
This challenge will give you an opportunity to use the shading technique (a bit intimidating to some of us), but it is still somewhat open because it allows you to play with other various techniques, such as two toned (tumeric, indigo, or henna), and embellishments (crystals, glitter, or gliding). But please make an effort to make henna shading your main component.
Start posting your creations July 14th., but you have the whole month to do it (until the next challenge)
Remember, this is a challenge, so challenge yourself and dont pick anything too easy for your expertise level (no Pollocks please, haha)
The family dining area. A a splash of tumeric colour and a splash of terracotta red.. in the house around dark coloured walnut finished furniture. The family was desinged to act as a low dining too.
A flour tortilla filled with shredded chicken breast sauteed with tumeric, almond and aji mirasol sauce. Served with grilled tomato and beets.
Course 2 of the special 2-course $15 lunch prix fixe. It might be hard to appreciate how much food was on this plate - indeed very hearty. The large tortilla was packed full of a flavourful creamy chicken mixture that was complimented by a great burst of freshness from a fresh salsa. Seasoned beets and a grilled roma tomato rounded the plate.
TorontoLife's Weekly Lunch Pick: www.torontolife.com/daily/daily-dish/weekly-lunch-pick/20...
Dragon Jasmine Green Tea Sorbet container.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
India, Nepal, Tibet: borders and names, created and defined, only by the intruders that needed them.
Hindu. Himalayan. Buddhism. Hindustani; dimensionless cultures boxed into, and under, the convenient labels of Religions & Regions; paragraph entries into encyclopedias that finally fit into the narrow minds of the Western explores that claimed their discoveries. Names, filtered through the deaf ears of ego, clumsily wearing the clothes of the Western alphabet, pronounced and spelled, to this day, incorrectly.
Masala means, "mixture of spices." Curry is an British-invented word for a pre- mixed and packaged powder of the spices the occupier could never quite sort the individual ingredients out of, or back into. Correctly, anyway. Those three mystery ingredients are: Coriander, Cumin, Tumeric.
India, Nepal, Tibet.
We can call it, South Asia.
But it is "my place."
And I prefer to let it be.
A way of life.
And a masala of people.
(Image: Girl, greeting me with a namaste though my tent, in the tiny Himalayan (Garwhali) village of "Gingipani," which is said to mean, "sweet water" in one of hundreds of Nepali-influenced and Himalayan dialects of Hindi.
Setia Alam, Shah Alam, Selangor, Malaysia.
Sonerila heterostemon Naudin. Melastomataceae. CN: [Malay and regional vernacular names - Hati-hati hutan, Hati-hati gajah, Kerekap air, Kodok hutan, Bunga kembang petang hutan], Six-stamened Sonerila. Distribution - Sumatra, Penin malaysia and Borneo. Herb to 50 cm tall. Habitat - widespread in lowland forest. In folk Malay medicine the root with tumeric is giving for grippig pains in the stomach after childbirth; in the others, leaves or root are used in a bath or an application for icterus neonatorum (neonatal jaundice).
Ref. and suggested reading:
FRIM Flora Database
www.theplantlist.org/tpl1.1/record/ifn-80219
A Dictionary of the Economic Products of the Malay Peninsula, I H Burkill et. al., Oxford University Press, 1935
Oven roasted fries out of fingerling potatoes with an oyster mushroom sauce and some cheese curds tossed in at the end. Made it all with the usual this and that, wish I could eat it with an icy Unibroue, though unfortunately it's a little close to work and the handful of pills I took this morning to be a reality.
Current Set, Trying my hand at macro shots but using my lighting and composition to create something more towards a fine art direction...
party favors
party favors...carnival side show softies! inspired by the (very expensive) tattooed man on etsy, i purchased some (beatrix potter!) toile and dyed with rit. it came out too pink so i threw in some tumeric to make it more orange/fleshy. worked great!
5 dolls for 5 kiddos: clown, tall man, tattooed man, trapeeze woman, tattooed woman.
i was a crazy, late-night sewer, but they were really cute gifts.
Edamame "hummus" with red grapes
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
My bento from far left: lemongrass poached veggies (YA!), tumeric rice, cod cakes with amazing chutney, cardamom & masala chai, curried salmon, and centre: dragonfruit.
The sweet pea hummus ruled the house.
Tungku Abdul Rahman, Otak Otak, merdeka, hari merdeka, ikan kurau, lemongrass, shallot, dried chillies, tumeric root, galangal, ginger, threadfin, morinda leaves, noni, daun mengkudu, daun limau purut, daun kaduk, daon kadok, daun pisang, santan, egg, coconut milk
Turmeric is one of the key ingredients in many Asian dishes. Its use as a coloring agent is not of primary value in South Asian cuisine.
Turmeric is used mostly in savory dishes, but also is used in some sweet dishes, such as the cake sfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, then closing and steaming it in a special copper steamer (goa).
I made this celery soup with the intention of using up celery from my garden. I used an oxtail bone for broth, and flavored the soup with anise, tarragon, cumin, tumeric, garlic and onion, carrots.
Runner Bean Chutney Recipe:
4 lb. runner beans (when trimmed)
3 lb. finely chopped onions
2 heaped tablespoons cornflour
2 tablespoons tumeric
2 heaped tablespoons dry mustard
2 lb. Demerera sugar
2 lb. soft brown sugar
3 pints malt vinegar
Method:
Cook finely sliced beans in salted water until tender. Cook onions in 1 pint of the vinegar. Mix dry ingredients to mooth paste with vinegar. Strain cooked beans then add to rest of vinegar and cook for 10 minutes. Add sugar and rest of ingredients and boil for a further 30 minutes. Bottle & cover.
iakn pari, stingray, peppercorn, white pepper, ladah puteh, asam, tamarind, rempah, shallots, bawang ,merah, galangal, lengkuas, belacan, tumeric, kunyit hidop, garlic, bawang puteh
Hojicha loose tea
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Susan Feniger spoke to the class via Skype.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Another great find from the Lakeville Minnesota Farmers Market. I had to try a couple of these before I took the photo
Dragon Jasmine Green Tea Sorbet and Hojicha sorbet ? served with cookies to close out our meal today.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
I had so much fun setting up several natural dye pots yesterday.... black walnut, madder roots, tumeric and osage orange.
Tumeric (Kunyit) The underground stem is used as a condiment, to color rice ans to dye cloth. The older stem is used in Asian countries to stimulate the production of red blod cells, to dissolve blood clots and to arrest bleeding. Also used as a treatment for jaundice, irregular menstruation, stomach problem, pains in the abdomen, chest and back, diarrhoea and dysentery
Chops coated with Baharat and pan roasted. Tumeric couscous and spinach. Greek yogurt sauce with dried fig, chive, and roasted pine nuts.
Here is the recipe:
2 tablespoons EVO
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
4 tbsp agave syrup
1/4 tsp ginger
1/4 tsp nutmeg
1 pinch of golden sage
Dash tumeric
Dash paprika
Salt and pepper to taste
2 cup soy creamer
1 cup rice
1 teaspoon vegetable margarine
2 sunbrust squash, chopped
1/2 cup mushrooms, sliced
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, agave and rest of the spices and herbs. Add the mushrooms and squash- cook until tender. Reduce heat to low, and continue cooking -pour the creamer into the skillet, and stir in the rice. Heat to a simmer. Continue to stir, 20 minuters or so until the creamer is absorbed.
When the rice has finished cooking, stir in the margarine and remove from heat. Serve hot.
Serves 6-8
If you want it less creamy, reduce the creamer to 1 cup and use 1 cup of water instead.
I know, I know, the color scheme makes it look like it's something else but it's quite tasty.
I really don't have a recipe for this.
Here are the basic ingredients that I used for this dish:
Chicken
onions, chopped
ginger, peeled and chopped
parsley ( you can use cilantro but parsley works just fine)
Rice (any kind will do, I used white basmati and garnished it with butter, tumeric, and parsley that's why the rice is yellow in this picture)
Spice powder: black peppercorns, cardamon pods, whole cloves, curry powder and garam masala to taste (and kosher salt, that's my secret ingredient)
Heat the pan or pot, saute the chicken and onions (and ginger) together or separate, it doesn't matter as long as they get cooked. Then add water, I used about 6 cups of water and add the spice powder, stir well, and simmer, covered, until the chicken is tender, 35-40 more minutes. I added potatoes to this dish but you don't have too. You may also add yogurt to thicken the sauce up a bit. I made mine to the point of dry curry but you can play around with those ingredients above. My curry dishes comes out different each time. Sometimes I add tomatoes, sometimes I add just the tomato sauce, sometimes I just add lots of other things to it. So just experiment and have fun!
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
In the morning I made a pot of red pinto beans. In the afternoon I made an Indian spiced bean & tomato soup. After it cooled off I put the pot of soup in the fridge and let let the spices and flavors to blend. Tonight I will reheat and serve for dinner.
Natural linen material dyed using natural materials (turmeric & coffee).
More pics & info here: homemadeheidi.blogspot.ca/2012/04/project-run-play-week-3...
Fabric dyeing tutorial here: homemadeheidi.blogspot.ca/2012/04/natural-fabric-dyeing-w...
copyright © 2011 sean dreilinger
view ugly, but good - tofu, broccoli & tumeric curry - MG 1027 JPG on a black background.