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The fabled paprika within a paprika... only the very best Lego chefs can handle it...
--- Foolishbricks.com ---
Macro Mondays: Iron
Detail of a miniature cast iron skillet (used for roasting spices). Area shown is 2 inches. Natural window light.
HMM, everyone!
There once was a young
healthy salmon
who pursued the game
of backgammon.
He was eaten by Joe,
pretty much in slo-mo,
And had to give up his pursuit
of black Mammon.
Culinary Uses
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Garlic chives
Cut Garlic Chives.jpg
Chinese name
Chinese
韭菜
Hanyu Pinyin
jiǔ cài
Wade–Giles
chiu3 ts'ai4
Romanization
kíu chhoi
Yale Romanization
gáu choi
Jyutping
gau2 coi3
Hokkien POJ
kú chhài
Tâi-lô
kú tshài
Dunganese name
Dungan
джуцей
Vietnamese name
Vietnamese
hẹ
Thai name
Thai
กุยช่าย
RTGS
kuichai
Korean name
Hangul
부추
Revised Romanization
buchu
McCune–Reischauer
puch'u
Japanese name
Kanji
韮
Kana
にら/ニラ
Revised Hepburn
nira
Kyrgyz name
Kyrgyz
жусай
Uses have included as ornamental plants, including cut and dried flowers, culinary herbs, and traditional medicine.[citation needed] Garlic chives have been widely cultivated for centuries in East Asia for their culinary value. The flat leaves, the stalks, and immature, unopened flower buds are used as flavouring.[23] Another form is "blanched" by regrowing after cutting under cover to produce white-yellow leaves and a subtler flavor.[24]
China
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The leaves are used as a flavoring in a similar way to chives, scallions as a stir fry ingredient. In China, they are often used to make dumplings with eggs, shrimp, and/or pork. A Chinese flatbread similar to the scallion pancake may be made with garlic chives instead of scallions. Garlic chives are also one of the main ingredients used with yi mein dishes. Its flowers are fermented to make garlic chive flower sauce (韭花酱). When grown in dark environments, it is known as jiuhuang (韭黄) and is used in various stir fry dishes.[25]
India
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In Manipur and other northeastern states of India, it is grown and used as a substitute for garlic and onion in cooking and is known as maroi nakuppi in Manipuri.[citation needed]
Japan
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In Japan, where the plant is known as nira, it is used for both garlic and sweet flavors, in miso soups and salads, stir-fries with eggs, and Japanese dishes such as gyōza dumplings and fried liver.[citation needed]
Central Asia
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In Central Asian countries such as Kazakhstan and Kyrgyzstan, where the plant has been introduced through cultivation by Dungan farmers and ties with neighboring China, garlic chives are known by transliterations of their name. Used in cooking,[26] it is sometimes added as a filling to manty, samsa, laghman,[27] yuta, ashlan-fu,[28] and other typical dishes.
Korea
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Known as buchu (부추), garlic chives are widely used in Korean cuisine. They can be eaten fresh as namul, pickled as kimchi and jangajji, and pan-fried in buchimgae (pancake). they are also one of the most common herbs served with gukbap (soup with rice), as well as a common ingredient in mandu (dumplings).[citation needed]
Buchu-jeon (garlic chive pancakes)
Buchu-jeon (garlic chive pancakes)
Buchu-geotjeori (garlic chive fresh kimchi)
Buchu-geotjeori (garlic chive fresh kimchi)
Buchu-kimchi (garlic chive kimchi)
Buchu-kimchi (garlic chive kimchi)
Chueo-tang (loach soup) served with garlic chives
Chueo-tang (loach soup) served with garlic chives
Jaecheop-guk (jaecheop clam soup) with chopped garlic chives in it
Jaecheop-guk (jaecheop clam soup) with chopped garlic chives in it
Nepal
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In Nepal, cooks fry a curried vegetable dish of potatoes and A. tuberosum known as dunduko sag.[29]
Vietnam
Edit
In Vietnam, the leaves of garlic chives, known as hẹ, are cut up into short pieces and used as the only vegetable in a broth with sliced pork kidneys.[30]
Flan lit with 2 YN560III's. One at l 45 degrees and 1/2 power. The other almost straight down at 1/8th power. Fired with a YN603II.
64/365 There will always be knives, a wonderful kitchen tool! #365 #photography #knife #blade #edge #macro #steel #bw #squareformat
Do you like Avacado??? I know I sure do and again my creative energy was high today. So I put the avacado on a white background and then added all the warm textures to give this an Old World Culinary Flair.
I hope you like it!
Note: One texture used is from: www.flickr.com/photos/kerstinfrank-design/
Shot with a Canon FD 50mm f1.4 on a Fotodiox adapter with the optics removed. Lighting is natural light in front of a window. (Not sure of aperture.)
Herrnstrasse, Veitshoechheim, Franconia (Bavaria)
Some background imformation:
The borough of Veitshoechheim, which is mainly known for its great stately home and the attached rococo chateau park, was first mentioned in 779. It is situated on the right bank of the river Main, just 6 km northwest of the city of Wuerzburg.
From 1680 to 1682 Veitshoechheim Castle was built. It used to be the summer residence of the prince-bishops of Wuerzburg. From 1749 to 1753 the famous German architect Balthasar Neumann gave the castle its current baroque appearance.
Nowadays the borough of Vietshoechheim is a quite popular tourist destination, not only because of the stately mansion, but also because of its beautiful location along the river Main amidst the Main-Franconian wine-producing region as well as its romantic and historic appearance.
The yellow half-timbered house right in the centre of this shot is a restaurant called “Wiener Botschaft”, which could both be translated with “Vienna embassy” or “Vienna message”. (In German language the word "Botschaft" has both meanings.) Of course Austrian cuisine is served there.
Jalan Alor, in the Bukit Bintang quarter of Kuala Lumpur, is the place to go if you like street food (and Chinese street food in particular). An ordinary street by day, at night the tables come out and the cooking hobs fire up.
The food is never less than delicious – and watching its preparation is often an entertainment in itself. The flames look ferocious, but they last just a second or two.
Civiche lit with 2 YN560III's. One at l 45 degrees and 1/2 power. The other almost straight down at 1/8th power. Fired with a YN603II.
I had the opportunity of doing a shoot for a Michelin Star restaurant here in Bruges (Sans Cravate), a while ago. I really loved the interior and of course the food (they made the entree of their new menu just for me and it sure tasted good :-))
Please view this in full size on white: here
• • •
“Restaurants provide a good image for a city. We're a hub city. People judge us on our restaurants.”
-- Bryan Lee
Rich and Diane got me a lovely jar of culinary lavender from the Purple Adobe Lavender Farm in Abiquiu, NM. www.purpleadobelavenderfarm.com/ It reminds me of my Grandmother. She loved lavender too. I remember spending a night at her house and her pillows smelled of lavender. This smells heavenly!!! I am going to make a nice confection and add lavender to it.
strobist info : 1 Yongnuo YN-460 ( full power ) with DIY softbox bounce off the ceiling about 1.5 meter from the model, trig wirelessly with CTR-301P.
A candid shot of "Breakfast for Dinner" constructed by Jim using our apartment's Belgian Waffle Maker.
To me this shot really captured the golden complection one strives for when making waffles, but also the fluffiness and spongey (in a good way) characteristics of these dandies. I also love the way that waffles have been invented to hold syrup into these square grooves. Usable breakfast.
(Served with Vermont Maple Syrup, whipped cream, and ground cinnamon).
The modern room was inspired by first-time restaurateur, Kaabi’s international travels, who commissioned the help of Cricket Design to create the interactive and tactile space. From the Belgium wallpaper, interiors shipped in from Holland, and chairs imported from Italy, to the bartop crafted out of flat screens playing vintage silent movies, the interactive and tactile playground has hosted everyone from Queen West’s trend setting crowd to sports stars like Chris Bosh www.instagram.com/p/BA2TvetHxk5/, Dwight Freeney www.instagram.com/p/BBtqOJTMIJV/?taken-at=1005573210, and designer Angela Simmons.
Entice Culinary Lounge
1036 Queen St. W.
Toronto, ON
(416) 368-4231
enticelounge.com
Twitter: @enticelounge
Owner: Ali Kaabi
Chef: Ryan Wilson-Lall
Introducing for TorontoLife: torontolife.com/food/restaurants/introducing-entice-culin...