View allAll Photos Tagged breadcrumbs
We made pasta! Then tossed it with olive oil + anchovies, garlicky breadcrumbs, and drizzled with freshly squeezed lemon juice. Turned out rather well.
Tasty, since it wasn't prepared by me. My meater mum never stopped talking about the big piece of soy meat in the lower right corner. :q
Taken at a veganism-info-event thingy.
Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
When I saw the portobello mushrooms at the co-op, I thought of using one for a recipe demonstrated in this charming youtube video (Food 52 recipe here) for polenta topped with a mushroom ragu and a poached egg. The toasted bread crumbs are a surprisingly important textural element, so don't omit them! Though the recipe calls for garlic I simply browned the bread crumbs in butter and tossed them with parsley. I also used a roma tomato I wanted to use up in the ragu, and finished that with a little cream. The polenta I also made the way I prefer it- by sweating some chopped shallots and chopped parsley, toasting the cornmeal in the mixure, and then adding the water. The recipe called for milk or ricotta- I just used some goat cheese, also from the co-op.
Palermo’s signature dish of bucatini pasta with sardines, anchovies, wild fennel, raisins, pine nuts, saffron and toasted breadcrumbs
@ Il Siciliano - Via Orologio 37, Palermo 90133, Italy
(lamb rack, potatoes, carrot, chestnuts, salt, black pepper, peanut butter, bread crumbs, parsley, rosemary, garlic, olive oil, balsamic vinegar)
Fairy tale about the digital world and how the breadcrumb birds follow up on everything
I will also post a version with Hansel and Gretel - already on my blog:
Stuffed & Roasted Rabbit
Baby zephyr squash, kale, and breadcrumbs.
(Mauricio Papapietro of Brick and Tin)
Paired with Sandhi - Wenzlau Pinot Noir, 2011.
Alabama Innovators Dinner
Hot & Hot Fish Club
Birmingham, Alabama
(June 17, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
I get a lot of my bird shots by tossing breadcrumbs and this Canadian goose actually put his beak in my jacket pocket to see if I had any breadcrumbs left in the baggie! Too funny!
Breadcrumbs, look like space structures.
Composition:
Half is white flower, the other half is wheat flour, yeast and water.
Baking at 200 degrees 35 minutes.
Zerene stack Pmax.
118 steps @ 18 um.
Cycle capture time 1.2 sec/picture.
Nikon D7100 + AFD 200 F5.6 ISO 200
Mitutoyo M Plan APO 5X.
FG led flash module 10 channels
Lighting direction profile default.
Total led power 320W.
Flash time: 1.5 msec.
Todays highlight was this beatiful little Robin. He was sat on a branch and i was thrilled to see him posing so nicely. What i didnt expect was him jumping from branch to branch to find different poses for me.....seriously i took about 50 shots of him in various poses around a hawthorne tree. Thankfully I had the empty bread bag from my swan feeding earlier still in my pocket so he did get a little reward of a few breadcrumbs.
You had to be there to believe it (I wouldnt before hand) but he happily let me take photos of him for around 10 minutes mostly from within a natter of 3 or 4 feet. I had a smile from ear to ear afterwards.
It's an old trick - quickly place some breadcrumbs in the hand of an innocent tourist, and the pigeons will immediately land on the arm. Ask for money later...
Calamari Rings (how many rings can you count?) crumbed & flash-fried in fresh canola oil, served with lemon and our home-made tartare sauce AUD29
---
Huge serves is what attracts the Asian students to this place. It doesn't hurt that the barbecued ribs are tender and moist, and the dips are pretty good too!
Limor's Restaurant
(03) 9509 8183
67 Kooyong Rd
Caulfield North VIC 3161
Reviews:
The Age Cheap Eats 2004 "THE slogan says it all: 'At Limor's too much is just enough!' Luckily, families hunting in packs adore the humungous servings this '80s split-level restaurant dishes up."
- Limor's International - CitySearch Melbourne
- Limor's International Bar & Grill - Australian Dining Out Reviews
- Limors - We Do Chew Our Food - letmeeatnow.blogspot.com/
This is the sort of place you go when you are ravenous. When you feel you could eat an entire cow, giant squid or a barnyard of chickens.
Photo © Tristan Savatier - All Rights Reserved - License this photo on www.loupiote.com/8206810847
Share this photo on: facebook • twitter • more...
Feeding bread crumbs to a hungry little bird in China Town (San Francisco)
This is a red-winged bicolored Blackbird (Agelaius phoeniceus gubernator).
For more info about this species, go to en.wikipedia.org/wiki/Red-winged_Blackbird.
Remember, birds are in fact flying dinosaurs, the only survivors from this extinct prehistoric animal family that had ruled the world, so they deserve some respect!
If you like this photo, follow me on instagram (tristan_sf) and don't hesitate to leave a comment or email me.
Basque cod croquettes
1 litre milk
100gr. flour
Butter
Desalted cod, shredded
1 spring onion
1-2 cloves Garlic
Parsley
Nutmeg
Salt
Breadcrumbs
2 eggs
Chop finely the spring onion and sauté until tender along a finely chopped garlic clove. Then, and the shredded cod and minced parsley and stir fry just until a little done. Reserve.
In another deep pan, proceed to make a béchamel the usual way: Melt some butter over low heat, add flour and slightly toast it and start adding hot milk little by little, preferably with a whisker or a wooden spoon, so there are not lumps left (one emergency solution in case some appear its to use the blender and the throw the liquid again to the sauce pan). Stir constantly and gently the mix over low heat moving all of it slowly in circles until it thickens. Add a pinch of salt and nutmeg on the while.
When the béchamel it’s almost ready and about to start making little bubbles, throw in the cod and mix it all very well.
Transfer the béchamel to a glass oven pan, spreading it to create a layer. Let it sit. When cool enough, cover with clingfilm or grease the surface with olive oil and let it sit in the fridge. Leave it overnight, and so you’ll have a consistent dough to work with.
Next day, cut the dough in squares and form balls or rounded cylinders. Beat ½ eggs, coat balls in it and then in breadcrumbs (I do this twice). Deep fry them in generous amounts of olive oil. Place the balls on kitchen roll paper, so it will soak and absorb the excess oil.
Takes looong but tastes incredible!
You can make croquettes with many other ingredients, finely chopped: Cured ham, boiled eggs and cheese, spinach, mushrooms, chicken, any general meat leftovers. Experiment!
Either somebody had already been around with their breadcrumbs or these guys have figured out I am not the one with the goods. Clearly, they were not in the mood to get excited about my visit. Hope you are managing the weather. It's warmed up to -1F/-18C -- been nippy here. Have a good day/evening my friends and thanks for your visits.
Stuffed & Roasted Rabbit
Baby zephyr squash, kale, and breadcrumbs.
(Mauricio Papapietro of Brick and Tin)
Paired with Sandhi - Wenzlau Pinot Noir, 2011.
Alabama Innovators Dinner
Hot & Hot Fish Club
Birmingham, Alabama
(June 17, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography