View allAll Photos Tagged cheesing
سويت يوم الخميس تشيز كيك و خطيبي لما ذاقه ماصدق انه شغل بيت يقول لااا هذا جاهز , نفس ردة فعل امي لما ذاقته صدق صدق على مستوى , الله يجزاها خير الي عطتني طريقته
ياليت كامرتي معي اوريك صور يوم الخميس , بس بحط لك صور قديمة
المقادير :
( ترى الكمية كبيره شوي )
١ و نص بسكوت اولكر مطحون
اصبع زبدة طرية
٢ جبن فلادالفيا الكبيره ٣٠٠ جرام
٢ قشطة فرش
كوب و نص كريمة الخفق
٦ ملاعق كبيرة سكر بودر
باكيت جلي ليمون مذوب في كوب مويه مغليه
٢ ملعقه صغيره جيلاتين مذوبة في ماء دافي و انتبهي لا تخلطيها مع بعض الا قبل لا تحطينها , يعني اخلطيها بسرعه و صبيه على الخليط
الطريقة :
نخفق الكريمة لما تسير ثقيله بعدين نضيف السكر , نتركها في الثلاجه شوي على بال مانسوي الباقي
نطحن البسكوت و نعجنه مع الزبده ( فالاخير بقولكم طريقتي في هالطبقه )
نخلط الجبن و القشطه , بعدين الجلي , بعدين الجيلاتين
نضيف الكريمة شوي شوي لخليط الجبن و نحرك ملعقه .
نضيفه للبسكوت
بعدين الباي فيلنج
ندخله الثلاجه يفضل يوم كامل و اقل شي ٦ ساعات .
و أنا لي طريقة في البسكوت اذا حابه تسوينها
طريقتي في البسكوت :
احطن بسكوت دايجستف مو اولكر
احمس حليب نيدو يمكن ٣ ملاعق
٣ ملاعق شاهي قرفه
تقريبا ١ او ملعقتين سكر بني
اخلطهم مع بعض بعدين الزبده
شوفي كيف متماسك
EN: Some of my photos can be bought from www.carlostomaz.com.br or by contacting me (carlos@carlostomaz.com.br).
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PT: Minhas fotos estão à venda em www.carlostomaz.com.br ou me contactando diretamente (carlos@carlostomaz.com.br).
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©2015 Carlos Tomaz - All rights reserved.
This is fried cheese, a local delicacy. Normally it comes on a
cheeseburger--you fold the four corners of cheese onto the body of the
burger--but you can get it as freely-floating shards as well.
Unfortunately, like many fried foods, its deliciousness has a short
lifespan; it gets cold and rubbery if you don't eat it pretty quickly.
I suppose that explains why it never caught on as a general fried
food--though the same could be said for fries that aren't treated with
spray-starch.
Taking pictures of my food feels weird. I didn't get any looks
from fellow diners or from the wait staff, but taking out a bulky
piece of equipment and pointing it at my rapidly-cooling fried cheese
went against some kind of politeness rule.
2/IMG_4772
"I Made This.........57"
Bacon...cheese...fried.... Words that say nothing more than decadence. Well, except for chocolate maybe.
Anyway, this is the appetizer of the week. Take a half strip of bacon, place a jalapeno slice on the bacon, and place a tater tot on top of the jalapeno. Wrap the bacon tightly around the tot, and secure with a toothpick. Break out the Fry Daddy, and deep fry till done. Place in a dish, sprinkle with the cheese of your choice ( I am using a cheddar-monterey jack blend at work) and place under the broiler of your oven to melt. Bacon make everything better!! People have actually ordered this! I don't know them, but I love them just the same.
After 9.5 hour in a car, I was rewarded with the company of 24 awesome people, and some tasty cheese fries.
163/365
the cheese stall in the festive market. Crikey but it's a lot more expensive than it used to be... (then again what isn't these days?) As you can see on the left they have a selection of Green Cheese, which as we all know is brought from the Moon.
Barbara Hazelgrove starred in a commercial filmed for Bega Cheese factory. Barbara was born in England and moved out to Australia with her then husband Peter Pike. They settled in Australia and ran many businesses, including a rabbit farm and poultry farm in Sydney as well as a fish and chip shop in Werri Beach (near Gerringong) in New South Wales, Australia.
Barbara then moved to Burragate (partway between Bega and Eden) before settling in Bega over twenty years ago. She travels all over the world but always comes home to Bega - where she is a bit of a local celebrity and Justice of the Peace.
At the end of the Bega Cheese commercial you can hear Barbara say 'but Bega is famous for Bega', referring to the cheese she is holding in her hands in the next frame.
View the commercial on Youtube
begacheeseGMM
Reproduction of William James Topley photograph 2312, "Taking temperature in cheese factory." Original at Library and Archives Canada.
Part of my search to find Londons best burrito (and it isn't this one...) www.ross-eats.co.uk/london%E2%80%99s-best-burrito/