View allAll Photos Tagged cooking
This woman is working in an alley just off the main shopping street of East Nanjing Road. She's ready for the lunchtime "rush".
cooking is a tough job, it's similar to the photographer one in some ways.
--
nikon f100
nikkor 50 1.8d
fuji pro h 400
scan from negative, color editing with aperture
Strobist - Lighting 102 Assignment - Cooking Light
I took this shot for the Strobist Lighting 102 "Cooking Light". If you're reading this you probably already know the idea - shoot something found in your kitchen and control the specular highlight coming off it.
The setup:
Shot @ 1/250 at f/9 to kill the ambient light. 580EXII Speedlite high and at camera right. Diffused with a home-made softbox and with a half-cut of CTO to warm up the scene a bit. My fiance's make-up mirror is just left of frame providing the tiniest bit of fill to the orange.
HOME COOKING @ the DINKY DINER ~ Saint Joseph, Missouri USA ~ Copyright ©2013 Bob Travaglione ~ ALL RIGHTS RESERVED ~ www.FoToEdge.com
"Choose a Modern Gas Range for Tops in Cooking Perfection!"
"New Freedom Gas Kitchens,"
American Gas Association, 1946.
03/10/08
I'm home alone... that means I have to cook. I prefer to take pics of the fire and use the microwave. Less dangerous :P
Four women cooking. On the back: "Presbyterion [sic] ladies making Easter eggs. Mrs K. Hood, Mrs Herman, Mrs Blake Moore, Mrs D. McCullough". This activity was taking place at the Presbyterian Church of the Redeemer in St. George Street, Deseronto, Ontario.
Stress relief ?
The city of Udaipur is located in the Aravalli ranges of the royal state of Rajasthan and is also known as the jewel of Mewar. Also known as the City of Dawn, Udaipur is surrounded by ancient mountains and set on the edge of three lakes. It is a beautiful old city with narrow lanes flanked by bright stalls, gardens, lakes, palaces and temples meandering through it. It is situated at a distance of about 405 km from the state capital Jaipur.
Udaipur was founded in 1559 and named after Maharana Udai Singh. It then replaced Chittor as the capital of the Sisodia dynasty, when according to legend, the Maharana went out hunting one day and met a holy man who blessed him and told him to built a palace at that very spot, as it would be well protected. Today, Udaipur is a one of the better-known tourist destinations of India and an integral part of any itinerary for Rajasthan.
I"ve wanted one for a long time , because the one we had before broke. We couldn't decide whether to get the smaller artisan one or the pro one, the pro one had fewer colors and the artisan one had a yellow one which i liked . I wanted to go with this one because it's more powerful and the color reminds me of a rainy day which is my favorite weather to cook stuff in . I have not used it yet because my cooking goal is to bake more stuff because I'm not that great at baking
6/366/2016, 1832 in a row.
L has become quite interested in cooking (the apple didn't fall far from the tree) so Scott has been teaching some knife skills...
Soft Caramels:
3 c. brown sugar
2 c. light corn syrup (one bottle)
1 c. butter (2 sticks)
3/4 c. sweetened condensed milk (one can)
1/2 tsp. vanilla
Candy thermometer
Heavy saucepan
Wooden spoon
Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture boils. Continue cooking to 248 degrees stirring now and then to prevent scorching. This takes about 20 minutes of continuous boiling over pretty vigorous heat.
Remove from heat, add vanilla. Pour into 9 x 13 buttered pan. When firm, cut into 1" squares and wrap in waxed paper. Makes about a million.
Tips:
-Make sure the candy thermometer doesn't touch the bottom or side of the pan.
-Cut waxed paper into 4" squares while waiting for the caramel to cool.
-Be very careful not to burn yourself on the molten caramel-- don't lick the spoon!
-If the caramel doesn't harden when it cools, scrape it back into the pot and heat it up again, making sure to get it to the proper temperature.
-I usually use a spatula to transfer about 1/4 of the hardened caramel onto a cutting board, where I use a sharp knife to cut it into 1 inch strips, and then cut each strip into one inch pieces, and wrap them as I go along.
-Don't be afraid to crank the heat up to high or medium high if the caramel mixture is taking a long time to reach 248.
-Stir continuously to prevent the mixture from burning.
-Resist the urge to eat more than five in one sitting. Tummy ache!
This is my father. He likes to cook. Secretly, I think this is where my pyro-ness comes from.
haha.
Today, school was a half-day...
and I was sick and missed it.
D=
I need to be betterrrrr!!
There's only 5 days until my Craig Owens concert!!