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finally made coconut chutney! indian cooking feels like a science experiment: so many of the ingredients are completely unfamiliar to me (powders/seeds)... i have to take the cookbook's word since i have ZERO prediction about how everything will turn out while it's in progress. the hardest part so far has been little things: when is the oil hot enough/too hot, when have I blended enough, etc...
tonight's verdict- yummy flavor! (but i need to leave it in the blender longer next time)
key: in the first picture the group of ingredients on top is the basic coconut chutney (the result in the second picture is the blob at 1 o'clock) and the group of ingredients on the bottom are for added yumminess (the result is in the second picture is the blob at 9 o'clock)- the extra stuff made all the difference!! As for the rest, i got some mix at the grocery for coriander chutney and dosa mix- but eventually i want to be able to make it all
Page 3 created for a cooking zine
made in Photoshop
by Heather Peter
2010
Check out my personal blog!
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My "Locavore" cooking zine blog
Vicenza community members participated in a Cooking Presentation at the Vicenza Arts & Crafts Center July 28. The facility also provides professional equipment in do-it-yourself studios for woodwork, pottery and framing as well as a large multi-craft classroom.
Learn more about us on www.usag.vicenza.army.mil or www.facebook.com/USAGvicenza.
Photo by Laura Kreider, USAG Vicenza Public Affairs Office
this was one of the classrooms at the cooking school. it was way outside chiang mai, in this amazingly beautiful house.
"Most folks get so caught up in grilling the perfect burger or serving the juiciest steak, they totally overlook one of the most crucial parts of a winning meal – the vegetables.
This under appreciated, underutilized group foods can bring a level of flavor and color to your backyard party that's unmatched by almost any other – often in a matter of minutes and with very little fuss.
For starters, by grilling vegetables, you'll keep their natural flavors and precious nutrients fully intact. Their rich, vibrant colors will make the dish your serve eye-catching and irresistible. Plus, you and your guests will enjoy an entirely new, succulent flavor sensations thanks to the caramelization caused by the hot racks and dry heat. Best of all, the are dozens of veggies suitable for grilling and most can be cooked in 15 minutes or less.
Here's a list – along with grill temperatures and approximate grilling times. "
—Addicted to Grilling (accessed 23 June 2016)
We took an amazing cooking class at our hotel in Radda in Tuscany. They were showing us the right way to roll out your pasta dough for our ravioli.
Recipe at the Great VEGA'N VEGETARIAN Project: thegreatvegproject.blogspot.com/2010/04/apple-and-squash-...