View allAll Photos Tagged cod
13 July 2017; Attendees at Happy Hour Drinks during day three's Night Summit of RISE 2017 in Tonno, Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
13 July 2017; Interactive Wall during day three of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
The USS Cod (SS-224) is a WWII era submarine open to the public on the shores of Lake Erie in Cleveland, Ohio. The Cod is one of the finest restored submarines on display and is the only U.S. submarine that has not had stairways and doors cut into her pressure hull for public access. Visitors to the ship use the same vertical ladders and hatches that were used by her crew.
Cleveland, OH
September 2016
12 July 2017; Start booths during day two of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
11 July 2017; Yoni Assia, Co-Founder & CEO, eToro, left, Soul Htite, Founder & CEO, Dianrong, Bobby Lee, CEO, BTCC, and Jenny Chan, Greater China Reporter, Campaign Asia Pacific, on the Money Conference stage during the opening day of RISE 2017 in Hong Kong. Photo by Stephen McCarthy / RISE / Sportsfile
13 July 2017; Attendees at Happy Hour Drinks during day three's Night Summit of RISE 2017 in Tonno, Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
13 July 2017; Michael Davis, CTO, CounterTack, during Mentor Hours on day three of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
7 November 2017; Pictured from left to right, Ger Gilroy, Managing Editor, OffTheBall.com, Tiago Pires, Professional Surfer, Red Bull, Garrett McNamara, Big Wave Surfer, Garret McNamara, Andrew Cotton, Big Wave Surfer, Red Bull, and Anastasia Ashley, Pro Surfer, on the SportsTrade Stage during the opening day of Web Summit 2017 at Altice Arena in Lisbon. Photo by Cody Glenn/Web Summit via Sportsfile
26 December 2015; Racegoers Lena Conroy and Rebecca Grannell from Wexford at the races. Leopardstown Christmas Racing Festival, Leopardstown Racecourse, Dublin. Picture credit: Cody Glenn / SPORTSFILE
Ingredienti per 4 persone:
2 kg di coda di manzo o di vitello (più tenera)
1 kg di passato di pomodoro
Un trito grossolano di:
1 cipolla
1 sedano intero
1 spicchi d'aglio
5-6 cucchiai di olio extra vergine d'oliva
1 e ½ bicchiere di vino bianco
1 peperoncino
sale
Lavare bene sotto l'acqua corrente la coda di vitello.
Tagliarla a pezzi, tra una vertebra e l'altra. In un tegame mettere a scaldare l'olio.
Arrivato a temperatura, unire la coda a pezzi e lasciarla rosolare per qualche minuto.
Aggiungere il trito, il sale e il peperoncino e lasciare insaporire per qualche minuto.
Versare il vino e cuocere per 15 minuti, finché non sarà evaporato.
Aggiungere il pomodoro passato e ½ litro d'acqua, quindi coprire il tegame e cuocere per 90 minuti, a fuoco moderato. A questo punto, se la coda è di vitello, dovrebbe essere cotta. Ce ne accorgiamo notando la carne che si stacca facilmente dall'osso.
In questo caso, far restringere il sugo continuando la cottura senza coperchio. Nel caso la coda non fosse ancora cotta, aggiungere acqua calda e continuare la cottura a fuoco moderato.
Per la coda di manzo, il procedimento è più lungo. Bene è iniziare, facendo bollire la coda tagliata a pezzi in abbondante acqua salata, con una cipolla, una carota e un gambo di sedano, per un paio d'ore.
13 July 2017; Office Hours during day three of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
11 July 2017; Salesforce booth during the opening day of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
Black Cod
Chuan chuan, spinach.
(Lee)
Day 10: Lee
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
12 July 2017; SendGrid during day two of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
11 July 2017; Branding of partner in Facebook Lounge during the opening day of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
11 July 2017; OFFICE HOURS during the opening day of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
12 July 2017; Xiaochuan Wang, CEO Sogou, on Centre stage during day two of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
13 July 2017; Interactive Wall during day three of RISE 2017 in Hong Kong. Photo by Cody Glenn / RISE / Sportsfile
I just could not hold steady. Took 8 shots and this was the clearest? I musta been hungry because this sure was good!
Cod, salt & pepper, seared in garlic & olive oil, simmered in butter till done. Bordelaise sauce, red wine, mushrooms, onions, reduced. We also had a crispy baked potato. Very very good.
A highly ingenious Icelandic invention. The Coast Guard vessel began using them in 1972 and by autumn 1973 they had cut the warps of a total of 82 foreign trawlers infringing the fishing limits.