View allAll Photos Tagged foodprocessor
Shot for Iron Photographer 255
1 - a body part
2 - something used in cooking
3 - double exposure
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Out of camera "double exposure." Kinda creepy.
Food photography is a still life photography genre used to create attractive still life photographs of food. It is a specialization of commercial photography, the products of which are used in advertisements, magazines, packaging, menus or cookbooks. Professional food photography is a collaborative effort, usually involving an art director, a photographer, a food stylist, a prop stylist and their assistants.In advertising, food photography is often – and sometimes controversially – used to exaggerate the attractiveness or size of the advertised food, notably fast food.
Banana bread freshly out of the oven and left to cool before removing it from the silicone loaf tin. The trusty Magimix lurks in the background.
From the same people who brought you Wall-Clad, I give you All-ppliances, on our new super-cheap steel shelving from IKEA (HYLLIS, $15 each). Missing is our Cuisinart 5.5 quart stand mixer (with new Xmas gift...the SM-MG meat grinder attachment...thx Michelle!).
Fat Mum Slim's Photo a Day Challenge Day 118 - April 28th - Prepare
A fresh and low carbohydrates fruit smoothie with my new foodprocessor and blender!
It tasted delicious by the way...
Panasonic Lumix GX7 with Panasonic 12-32mm f3.5-f5.5
Processed in Lightroom 5 with VSCO Film
The Flickr Lounge-Same But Different
I like having two of these, one for big jobs, one for small jobs.
I found two boxes of fresh basil at Trader Joe's on Monday, and so pesto was the plan for our winter solstice dinner. This is the pesto after I processed the ingredients in the food processor.
Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen and baked in ketchup cups I stole from McDonalds :-D
Finding a new old-stock bowl assembly and post-recall blade made restoring this last-century food processor almost as expensive as a new one, but to my mind, it was worth the effort and cost. I believe the old ones were much better built than the ones in stores today, which were designed by accountants. This one is 30 to 35 years old, and the motor is still powerful enough to shred bowling balls or chop up old automobiles. The most important accessory for one of these things is an electric dishwasher ... washing all those removable parts by hand can be quite a chore ... one that ultimately discourages you from using the appliance very often. All the other extras ... slicing and grating discs, etc ... are on auction sites for not much money.
Grainy picture, but it shows part of the drama. I found the bird in the food processor after the cat knocked down his cage. 5 more minutes, and the cat would have had chips out!
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
Amazing Chef food processor unboxing
Rayson found this on sale online for only AUD1 + AUD14.95 shipping. Bargain!
We'll see if it is any good.
Amazhing Chef food processor - Global Shop Direct
Update 2008.05.14:
We tried it last night with avocado smoothies and chopping up some garlic and preserved lemon to make a fish marinade and it passed quite happily. The results was a slightly chunky marinade, probably because there wasn't enough to fill the blades, confirming my theory that good blenders have conical bottoms to cause the contents to collect close to the blade.
The Amazing Chef performed quite well with the cauliflower puree that filled the capsule to three quarters full.
We even had a few cubes of ice in the avocado smoothie and it managed to crush it all, no choking or sputtering. :)
The cups/capsules are polycarbonte, I think. Microwave and dishwasher safe. A quick rinse sorted them out mostly. The screw on blades is a bit annoying though. It takes more effort than most click-on blender lids. And the sillicone seals are a bit finicky to position. Not sure how the after sales support is for things like seals etc. My mum always raves about her Prestige pressure cooker that is 35yo and she can still find seals for it!
Photos:
- Blending garlic, preserved lemon, leek
♥ You can find the illustrated, step-by-step recipe and the article on my webzine EpicureanPiranha ~ enjoying life in tasty bites! ♥
Making them at home is easy, if a little time-consuming! But the advantage is you can fill them to your taste (I use about a teaspoonful of meat mixture per dumpling), use the best quality ingredients, and freeze what you don’t need. I used fresh pork loin that I minced in my food processor along with the other ingredients that go into the filling.
Wonton "skins" are very thin ~ you can see the filling through them (look at the little triangle above), which is what makes them so nice to eat!
Here's a good little recipe for you..keeps in a jar for about 6 weeks, if you don't shovel it down 'yer trap too soon because of it's yumminess! Great grilled on toast with cheese, smeared on a Pizza base, stirred into pasta, added to omelettes, soups and stews, smeared on grilled meats or drizzled on a salad with a bit more olive oil. It can also be frozen in ice cube trays and bagged to last all year round.. Give it a go..have a little forage in your local woods..You'll smell the garlic, pick the leaves..responsibly, half a small carrier bag will make enough to give away to friends without it hurting too much! It's so easy to make..takes ten minutes tops! I used: 200g freshly picked Wild Garlic leaves 100g spring onions 100g pine nuts 300ml olive oil 100g finely grated hard mature cheese (Grand Pedano is cheaper than parmesan) A small pinch of sea salt Whop the leaves, onions and pine nuts in a food processor and whizz it about slowly adding the olive oil. Gently stir in the cheese and salt. Spoon into uber clean jars, pack down to remove air pockets and top with the last of the olive oil to seal, screw on lid, pat yourself on the back, breathe in the garlicky air, smile..Job's a good'un! Makes about 5x200g jars Experiment..try different cheeses, hazelnuts or walnuts, add parsley, leeks or shallots, sunflower or rapeseed oil. Add a few cloves of garlic for added punch ..it's all good! :-)
Etter mye press og tilløp til bestikkelser, har det i sentralkomitéen for kulinariske framskritt blitt besluttet å tilgjengeliggjøre den sagnomsuste pizzaoppskriften, dog på eget ansvar.
Med vennlig hilsen Mr Jorgen (cand. pizz.)
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PIZZABUNN (12-18 stk)
Bunn lager du i en stor bakebolle:
Hell oppi en snau kilo hvetemel og noen gode never fin sammalt hvete (et par desiliter muligens?). Ha noen teskjeer salt oppi, kanskje 2-3 ts, og bland godt. Lag en grop i det tørre og pøs på med et par-tre-fire spiseskjeer olivenolje.
Mål opp ca. en liter vann (gjerne lunka til ca. 37 grader Celsius) og løs opp en pose tørrgjær i litt av vannet. Hell gjær og litt vann i bollen med mel, salt og olivenolje. Kna og spe på gradvis med mer og mer vann mens du knar det inn med fingerne (eller foodprocessor med eltekrok hvis du er av den sorten, din snobb! ;)
Deigen skal bli passe løs/fast, men ikke fullt så løs som en bolledeig. (Hvis den blir for løs, så får du trøbbel med å kjevle bunnene tynne nok.) La deigen heve så lenge du gidder (omtrent så lenge som Dagsrevyen varer pleier å være passe hvis du bruker lunka vann i deigen). Rydd en kvadratmeter plass på kjøkkenbenken eller kjøkkenbord. Sett ovnen på full guff (hvis den går til 350 grader, sett den på 350 grader).
Dryss mel på benken og hell/skrap ut deigen av hevebollen. Elt og kna deigen litt ekstra og dryss gjerne på litt mer mel i denne prosessen hvis den er veldig løs. Del deigen i to eller fire, og lag pølser, som du så deler i deigemner på rundstykkestørrelse (en liten knyttneve).
Mens du kjevler ut deigemnene, snu dem ofte og dryss stadig litt mer mel på hver side så de ikke henger fast i verken kjevle eller bordplate.
Pizzabunnen er ferdig kjevlet når den er 1-2 millimeter tykk, omtrent rund og ca. passe stor. (Det eneste en Grandiosa faktisk kan brukes til, er som størrelsesmal for pizzabunnen du nå kjevler ut.)
Ha den tynne tynne pizzabunnen over på et stekebrett, eller på en pizzastein hvis du er av den sorten, din snobb! ;b Du trenger ikke bakepapir eller å smøre brettet - hvis du har brukt passe mye mel i utkjevlingen skal det være mulig å la pizzabunnen "skli" rundt på bakebrettet hvis du rister det fra side til side. Stek pizzabunnen i MAX 2–3 MINUTTER på full varme midt i ovnen. Bruk tidsur – her svir det seg fort! Mens pizzaen fortsatt er lys skal den delvis blåse seg opp som "bobler", men den bør ikke få bli helt sprø eller brun/svidd, for da vil den bare smuldre opp i frysen eller når du steker den for andre gang med fyllet på.
Avkjøl hver pizzabunn på rist samtidig som du har en ny i ovnen og kjevler ut neste bunn.
Når tidsuret ringer for andre gang, flytter du pizzaen som ligger til kjøling over på en flat ting, f.eks. ei fjøl. Her skal du stable i høyden. Når du begynner å få teken skal det være fullt mulig å steke nærmere ti pizzabunner på en drøy halvtime, eller 15-20 på en time. Når du så sitter med en stabel pizzabunner som har kjølt seg ned til romtemperatur, kan du stable dem med et lag matpapir mellom hver bunn, og så putte dem inni en vanlig, ren handlepose fra nærmeste matbutikk. Legg dem på et sted i fryseboksen der du garantert ikke kommer til å plassere noe tungt oppå, for eksempel et elg-kadaver.
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PIZZASAUS (holder til 4-5 pizzaer)
Ha følgende ingredienser i en foodprosessor eller en plastbolle:
- En boks hermetiske tomater
- Chilifrukter, ferske eller tørket/knust, etter smak
- Salt etter smak
- Tre-fire teskjeer sukker (eller etter smak)
- Hvitløk etter smak
- Basilikum og/eller oregano
- Evt. "hemmelige" ingredienser som litt Worcestershiresaus, timian, bladpersille, ansjosfileter eller annet mystisk som du har sansen for
Kjør foodprosessor eller stavmikser på blandingen til den er helt "smooth".
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PIZZA-KOMPOSISJON (I REKKEFØLGE, NEDENFRA OG OPP)
Pizzabunn
Tynt lag med saus
Ost: Gjerne Cheddar eller Mozzarella i stedet for tradisjonelle norske pizzaoster som Jarlsberg eller Sveitser, men min store favoritt er for tiden Synnøve Findens «FindenOst», den som kommer i svarte pakninger. (OBS: Norvegia er en tulleost som du ikke ka bruke som dørstopper en gang.) Du kan gjerne skjære tynne osteskiver i stedet for å rive osten, og du trenger ikke dekke hele pizzaen.)
Litt topping etter smak og behag, men vær edruelig – dette skal bli en flat pizza, ikke Babels pizzatårn. (Glem alt du har hørt om Deep Pan Pizza – det er for folk du ikke ønsker å sammenligne deg med.)
Hvis du liker denslags, kan du ha på litt blåmuggost, feta eller Port Salut sammen med fyllet.
Kvern litt salt og pepper over pizzaen, og gjerne litt basilikum (frisk eller tørket – har du frisk kan du forresten vente til etter at pizzaen er stekt med å ha den på), og sprinkle gjerne bittelitt olivenolje over til slutt.
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Stek pizzaen på den varmeste varmen du klarer å oppdrive i stekeovnen, i ca. 8 minutter til all osten bobler fint og skorpekanten begynner å bli litt mørkere brun. (Hvis du bruker mozzarella, stek til den begynner å bli lysebrun på "toppene".)
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En av følgende drikkevarer anbefales til pizzaen:
- rødvin (velg gjerne vin etter hva slags topping du bruker)
- øl (pils eller fatøl, og da helst fra Aass)
- vann (med eller uten kullsyre, men ikke nødvendigvis San Pellegrino, din snobb ;)
Følgende drikkevarer anbefales ikke:
- sukkerholdig brus (hører du, Gro Harlem Bruntland?)
- melk (som er for kalver)