View allAll Photos Tagged culinary
Sunday afternoon culinary endeavor? Win.
After a particularly productive morning of grocery shopping and gym'ing, I decided it was time to give these guys a shot, since they've been on my to-try list for a pretty long time.
They're GF, can be vegan, and you can basically add anything you'd like to the recipe (I added ginger, a blend of cheese instead of straight up parmesan, and some pepper).
bombed out craters on the planet of my heart
these were fields of freedom loving fun
cybernetic curiosity one sided love
tore them all apart ..
mounds burying all my emotionally
fucked body parts
like prawns put out to dry at carter road
shrivelled , fishy smell that they impart
later perhaps served at her table as
a culinary cunt a la carte ..
love toothpicked morsel
till death do us a part.
I shot this for the Macro Mondays group theme of Culinary Delights: 28/11/2011.
Pork crackling! Does food get more luxurious than this? :)
PACIFIC OCEAN (July 9, 2019) Culinary Specialist 3rd Class Juan Ramirez, from Colombia, Calif., prepares chicken in the galley of the Arleigh Burke-class guided-missile destroyer USS Paul Hamilton (DDG 60). Paul Hamilton is underway conducting routine operations in the Eastern Pacific Ocean. (U.S. Navy photo by Mass Communication Specialist 1st Class Julio Rivera/Released)
up close is a Jalapena-rita made with jalapeno, fresh lemon and lime juice, and reposado tequila
in back is a Blood Orange Fizz with fresh blood orange, Meyer's Dark Rum, and rosemary infused spirit
Sekolah Koki - Akademi Perhotelan.
Info: 0813 3200 3300
PIN BB: 2699992D.
Tristar Culinary Institute.
Program Pendidikan Kuliner D1, D2, & D3.
Gelar AMd (Ahli Madya).
Jln Raya Jemursari 234 & 244.
Telp 031-8433224-25. Flexi:031- 81639992.
HP;085731804143 - 0817321024. Fax ; 031-8432050.
SEKOLAH KULINER PENCETAK CHEF.
Sistem Studi: Praktek Setiap Hari.
Jurusan:
Culinary Art -- Tata Boga.
Baking & Pastry Art -- Patiseri.
www.tristarculinaryinstitute.com.
Akademi Perhotelan.
Akademi Kuliner.
Culinary Academy.
Sekolah Masak.
Sekolah Koki.
Chef Academy.
Tataboga.
Patiseri.
Kursus Kue & Pelatihan Tataboga di Tristar Culinary Institute.
Tristar membuka kelas-kelas kursus privat & kolektif aneka kue dan masakan. Setiap hari, kami membuka kelas kursus dengan
jenis masakan dan kue yang bervariasi. Tidak hanya melihat saja, namun Anda turut serta mempraktekkan apa yang diajarkan.
Pengajar kami adalah mereka yang sudah ahli di bidangnya. Info Jadwal Kursus: 031-8433224-25. Flexi: 031-81639992. HP;
085731804143. Fax: 031-8432050. Email: tristarkuliner@yahoo.co.id.
Materi Kursus:
Aneka Pasta : Lasagna, Spaghetti Bolognaise, Fettucine Saus Tuna
Aneka Steak : Demi Glaze, Beef Rib with BBQ Sauce, Tenderloin with Black Pepper Sauce, Chicken Steak with Mushroom Sauce,
Mashed Potato. Peserta langsung praktek.
Pie Susu (Madam Pie) : Rasa Original, Coklat, Strawberry
Aneka Masakan : Pastel Tutup, Macaroni Schotel, Spaghetti Panggang
Aneka Sate: Sate Klopo Surabaya, Sate Usus Ayam Pedas, Sate Lilit Daging Sapi, Sate Komoh
Cotton Cake : Marble Cotton Cake, Mandarin Catton Cake, Roll Cotton Cake. Diajarkan membuat cake yang banyak menggunakan
putih telur, sehingga hasilnya lembut & halus.
Tahu Crispy, Crispy Jamur, Kentang Goreng, diajarkan membuat mayonaise: rasa BBQ, Pizza dan Cheese.
Siokee, Siobak, Jasio. Peserta Langsung Praktek. Dijamin Renyah
Cheese Cake (Chilled) : Oreo Cheese Cake, Strawberry Cheese Cake, Mocha Cheese Cake
Aneka Salad : Salad Buah, Salad Bar, Shrimp Cocktail, German Potato Salad. Diajarkan membuat mayonaise dan Dressingnya.
Aneka Ayam : Ayam goreng Telur Asin, Ayam Pandan, Ayam Bakar Kecap
Kudapan Tradisional : Lumpia, Pastel, Resoles, Sosis Solo
Noodle Making : Dasar Pembuatan Mie Basah, Mie kering, Mie Sayur, Pangsit Mie Lengkap, Pangsit Goreng Renyah
Croissant : Croissant Sandwich, Croissant Ragout, Croissant Cheese. Diajarkan cara memberikan lapisan dan membuat isiannya
Bandeng Asap, Bandeng Presto, diajarkan membuat sambal bandeng asap & bandeng presto, Otak-Otak Bandeng
Es Puter : Rasa Nangka, Kacang Hijau, Kopyor/Degan. Peserta Langsung Praktek.
Bebek Panggang : Diajarkan mengolah dari Bebek Import, memanggangnya serta membuat sausnya.
Aneka Mie : I Fu Mie Seafood, Lo Mie, Mie Ayam Jamur, Mie Pangsit Ujung Pandang
Masakan dari Gurami: Gurami Goreng Terbang, Gurami Goreng Menari, Gurami Bakar Saus Padang, serta diajarkan 3 macam sambal.
Aneka Mousse Cake : Strawberry Mousse Cake, Green Tea Mousse Cake, Tripple Chocolate Mousse
Aneka Nasi Goreng: Nasi Goreng Tom Yam, Nasi Goreng XO, Nasi Goreng Seafood, Nasi Goreng Jawa
Empal Gepuk, Ayam Goreng Lengkuas, Bebek Goreng Kremes, diajarkan membuat kremesan dan sambalnya.
Aneka Brownies Kukus & Oven : Black Forest Steam Brownies, Pandan Steam Brownies, Chocolate Brownies, Cheese Brownies
Aneka Bebakaran: Ayam Bakar Kecap, Gurami Bakar ala Sunda, Iga Bakar Saus BBQ
Kue Kering: Nastar, Kastengel, Putri Salju, Lidah Kucing Mocha Kucing
Japanese Food : Chicken Teriyaki, Sushi, Tempura, Chawan Mushi.
Hokben : Egg Chicken Roll, Breaded Chicken Ball, Ekkado, Toreno Teba (Sayap Ayam)
Bebek Peking : Diajarkan mulai dari kulit bebek menjadi crispy, Kulit Lumpia, Daging bebek juga diolah lagi. Peserta
langsung praktek
Aneka Donut : Topping Glazur, Barliner, Chocolate Nut, Cornflake.
Ice Cream Hard: Coklat, Vanilla, Strawberry, Ice Cream Yoghurt. Diajarkan membuat Yoghurtnya
Martabak, Terang Bulan dan Terang Bulan Mini. Peserta langsung praktek.
Aneka Ayam : Ayam Kremes diajarkan membuat kremesannya, Ayam Tulang Lunak, Ayam Crispy. Diajarkan membuat sambal ayam kremes
dan tulang lunak, serta diajarkan cara memproduksi tepung Fried Chicken resep industri yg crispy tahan sampai 3 jam.
Steak Kampung : Demiglaze, Crispy Chicken Steak mushroom, Tenderloin Steak, Chicken Buffalo + Vegetable
Aneka Soto : Soto Ayam, Soto Daging, Soto Makasar, Cotto Banjar
Aneka Pizza : Supreme Pizza, Italian Pizza, Meat Lover. Diajarkan mulai dari pembuatan roti, Concasse, dan toppingnya.
Peserta langsung Praktek
Front row L to R: High School medalists—Silver-Noah Belcher, Center for Academic Achievement (Kan.); Gold-Novirah Lone, Plymouth Canton Education Park (Mich.); Bronze-Hadley Reuter, Healdsburg High School (Calif.). Back row L to R: College/Postsecondary medalists—Silver-Francisco Hernandez, Los Angeles Trade Tech College (Calif.); Gold-Chidima Okafor, The Culinary Institute of America (N.Y.); Bronze-Eric Lockard, Saint Paul College (Minn.).
Sekolah Koki - Akademi Perhotelan.
Info: 0813 3200 3300
PIN BB: 2699992D.
Tristar Culinary Institute.
Program Pendidikan Kuliner D1, D2, & D3.
Gelar AMd (Ahli Madya).
Jln Raya Jemursari 234 & 244.
Telp 031-8433224-25. Flexi:031- 81639992.
HP;085731804143 - 0817321024. Fax ; 031-8432050.
SEKOLAH KULINER PENCETAK CHEF.
Sistem Studi: Praktek Setiap Hari.
Jurusan:
Culinary Art -- Tata Boga.
Baking & Pastry Art -- Patiseri.
www.tristarculinaryinstitute.com.
Akademi Perhotelan.
Akademi Kuliner.
Culinary Academy.
Sekolah Masak.
Sekolah Koki.
Chef Academy.
Tataboga.
Patiseri.
Kursus Kue & Pelatihan Tataboga di Tristar Culinary Institute.
Tristar membuka kelas-kelas kursus privat & kolektif aneka kue dan masakan. Setiap hari, kami membuka kelas kursus dengan
jenis masakan dan kue yang bervariasi. Tidak hanya melihat saja, namun Anda turut serta mempraktekkan apa yang diajarkan.
Pengajar kami adalah mereka yang sudah ahli di bidangnya. Info Jadwal Kursus: 031-8433224-25. Flexi: 031-81639992. HP;
085731804143. Fax: 031-8432050. Email: tristarkuliner@yahoo.co.id.
Materi Kursus:
Aneka Pasta : Lasagna, Spaghetti Bolognaise, Fettucine Saus Tuna
Aneka Steak : Demi Glaze, Beef Rib with BBQ Sauce, Tenderloin with Black Pepper Sauce, Chicken Steak with Mushroom Sauce,
Mashed Potato. Peserta langsung praktek.
Pie Susu (Madam Pie) : Rasa Original, Coklat, Strawberry
Aneka Masakan : Pastel Tutup, Macaroni Schotel, Spaghetti Panggang
Aneka Sate: Sate Klopo Surabaya, Sate Usus Ayam Pedas, Sate Lilit Daging Sapi, Sate Komoh
Cotton Cake : Marble Cotton Cake, Mandarin Catton Cake, Roll Cotton Cake. Diajarkan membuat cake yang banyak menggunakan
putih telur, sehingga hasilnya lembut & halus.
Tahu Crispy, Crispy Jamur, Kentang Goreng, diajarkan membuat mayonaise: rasa BBQ, Pizza dan Cheese.
Siokee, Siobak, Jasio. Peserta Langsung Praktek. Dijamin Renyah
Cheese Cake (Chilled) : Oreo Cheese Cake, Strawberry Cheese Cake, Mocha Cheese Cake
Aneka Salad : Salad Buah, Salad Bar, Shrimp Cocktail, German Potato Salad. Diajarkan membuat mayonaise dan Dressingnya.
Aneka Ayam : Ayam goreng Telur Asin, Ayam Pandan, Ayam Bakar Kecap
Kudapan Tradisional : Lumpia, Pastel, Resoles, Sosis Solo
Noodle Making : Dasar Pembuatan Mie Basah, Mie kering, Mie Sayur, Pangsit Mie Lengkap, Pangsit Goreng Renyah
Croissant : Croissant Sandwich, Croissant Ragout, Croissant Cheese. Diajarkan cara memberikan lapisan dan membuat isiannya
Bandeng Asap, Bandeng Presto, diajarkan membuat sambal bandeng asap & bandeng presto, Otak-Otak Bandeng
Es Puter : Rasa Nangka, Kacang Hijau, Kopyor/Degan. Peserta Langsung Praktek.
Bebek Panggang : Diajarkan mengolah dari Bebek Import, memanggangnya serta membuat sausnya.
Aneka Mie : I Fu Mie Seafood, Lo Mie, Mie Ayam Jamur, Mie Pangsit Ujung Pandang
Masakan dari Gurami: Gurami Goreng Terbang, Gurami Goreng Menari, Gurami Bakar Saus Padang, serta diajarkan 3 macam sambal.
Aneka Mousse Cake : Strawberry Mousse Cake, Green Tea Mousse Cake, Tripple Chocolate Mousse
Aneka Nasi Goreng: Nasi Goreng Tom Yam, Nasi Goreng XO, Nasi Goreng Seafood, Nasi Goreng Jawa
Empal Gepuk, Ayam Goreng Lengkuas, Bebek Goreng Kremes, diajarkan membuat kremesan dan sambalnya.
Aneka Brownies Kukus & Oven : Black Forest Steam Brownies, Pandan Steam Brownies, Chocolate Brownies, Cheese Brownies
Aneka Bebakaran: Ayam Bakar Kecap, Gurami Bakar ala Sunda, Iga Bakar Saus BBQ
Kue Kering: Nastar, Kastengel, Putri Salju, Lidah Kucing Mocha Kucing
Japanese Food : Chicken Teriyaki, Sushi, Tempura, Chawan Mushi.
Hokben : Egg Chicken Roll, Breaded Chicken Ball, Ekkado, Toreno Teba (Sayap Ayam)
Bebek Peking : Diajarkan mulai dari kulit bebek menjadi crispy, Kulit Lumpia, Daging bebek juga diolah lagi. Peserta
langsung praktek
Aneka Donut : Topping Glazur, Barliner, Chocolate Nut, Cornflake.
Ice Cream Hard: Coklat, Vanilla, Strawberry, Ice Cream Yoghurt. Diajarkan membuat Yoghurtnya
Martabak, Terang Bulan dan Terang Bulan Mini. Peserta langsung praktek.
Aneka Ayam : Ayam Kremes diajarkan membuat kremesannya, Ayam Tulang Lunak, Ayam Crispy. Diajarkan membuat sambal ayam kremes
dan tulang lunak, serta diajarkan cara memproduksi tepung Fried Chicken resep industri yg crispy tahan sampai 3 jam.
Steak Kampung : Demiglaze, Crispy Chicken Steak mushroom, Tenderloin Steak, Chicken Buffalo + Vegetable
Aneka Soto : Soto Ayam, Soto Daging, Soto Makasar, Cotto Banjar
Aneka Pizza : Supreme Pizza, Italian Pizza, Meat Lover. Diajarkan mulai dari pembuatan roti, Concasse, dan toppingnya.
Peserta langsung Praktek
I was enjoying dinner with some friends at a caffe in South Jakarta. The place has a pretty good set up and the kitchen can be viewed by visitors. I am interested in the activities of the people in the kitchen, so i made a couple shot.
I finally did make the pecan pie~ something I do at least once every year! Made with Georgia pecans, Kentucky Bourbon, and a butter crust. This time I used delicious Irish butter.
This little still life is a corner of my kitchen, my baker's rack with some artsy things having to do with food or serving food, including the pear plate I decoupaged and painted last year. I processed the photo to make it a little more artsy. As a bit of a humourous statement, I stuck in the canister of "Eros" tea, since "the way to a man's heart is through his. . .tastebuds"! ;))
Have a delicious weekend!
U.S. Army Africa chef earns top honors in culinary competition
By Rick Scavetta, U.S. Army Africa
VICENZA, Italy – When Sgt. Ken Turman drizzled thickened meat juice around a plate of herb pork tenderloin crepinette, he was putting the finishing touches on an entrée that would take top honors at the 35th U.S. Army Culinary Arts Competition.
Turman, a U.S. Army Africa chef who works at Caserma Ederle’s South of the Alps dining facility, served as team captain for U.S. Army Europe’s team during the March 12 competition at Fort Lee, Va.
“Sgt. Turman's performance at the competition was exemplary,” said Maj. L. Trice Burkes, commander of Headquarters Support Company, U.S. Army Africa. “His accolades clearly represent years of commitment to the culinary field. We’re honored to have such an NCO among our ranks.”
Overall, the USARUER team earned 22 gold, nine silver and five bronze awards. The military chefs also earned the top team prize, the Installation of the Year award. It’s the first time since 1992 that a USAREUR team received the title. The USAREUR team also won the best team buffet table award.
“Sgt. Turman showed a keen ability to grasp advanced cookery skills and methods along with understanding the requirements of the rules established for the culinary competition, enabling him to be quite successful,” said Sgt. Maj. Mark Warren, from USAREUR’s logistics directorate, who managed the team.
The meal that won gold for the team included an appetizer of seared salmon on a bed of tagliatelle vegetables, served with a citrus wine cream sauce and tomatoes concasse. The main dish included the herb pork tenderloin crepinette and braised pork belly with savory crimini mushroom bread pudding, plus carrot and ginger puree served with pearl onions, peas and creamed Savoy cabbage. The natural jus-lie – thickened meat sauce – was the final touch.
Following the entrée was a desert of streusel-baked apple with mascarpone cream filling, pistachio sponge cake with raspberry cream and chocolate décor served with warm apples and raspberries in vanilla syrup with lemon.
Turman also served as captain of the student skills team. He received a silver medal in the senior chef of the year category and took gold in both the nutritional hot food challenge and in live hot food cooking. Turman was also selected to represent the Army during the Culinary Olympics World Cup this November in Luxembourg.
Warren is encouraged to see younger chefs like Turman develop skills and study the finer points of cookery, he said.
“I would expect to see great achievements and advancement in his future,” Warren said.
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Sgt. Alicia Hight, representing Team Fort Monroe, participates in the K and P Live Competition March 4, 2010, at the 35th U.S. Army Culinary Arts Competition at Fort Lee, Va. (Photo by Amy Perry, Fort Lee Public Affairs)