View allAll Photos Tagged gingerroot
I made it! It was awesome. Seriously.
Approximately, I did this:
4 hard-boiled eggs
1 tbsp sunflower oil
1/2 small onion, chopped (I used a yellow one)
1 garlic clove, minced (my garlic was bad, but I keep a jar of minced garlic cuz I really like garlic, so I used more than the required amount.)
1/2 tsp grated fresh gingerroot (yeah, like I could find that here, so I used ginger powder, probably a full tsp)
1 tbsp medium curry paste (always have this handy, it's awesome. I used red)
1 tsp tomato paste
1 tbsp lemon juice
salt
2/3 cup vegetable stock or broth (I boiled a cup of water and a vegetable bouillon cube and it boiled down to 2/3 cup)
2 cups cauliflower florets
4 tbsp plain yogurt
3 tbsp chopped fresh cilantro (some people hate fresh cilantro, so i sprinkled the dried kind at a different stage of cooking)
1. Cut the hard-boiled eggs in half and set aside while preparing the sauce.
2. Heat the oil in saucepan (I used a big ol' wide, fairly shallow saucepan) over medium heat.
3. Add the onion and cook 5 minutes, stirring occasionally, until golden.
4. Stir in the garlic, ginger, and curry paste and stir-fry 1 minute.
5. Stir in tomato paste, lemon juice, salt, and veg stock (I added the cilantro here).
6. Bring mixture to a boil, then add cauliflower florets, reduce heat, cover and simmer 8 to 10 minutes til the cauliflower is just tender.
7. Stir about half the hot mixture into the yogurt then return mixture to saucepan.
8. Add the eggs cut side down, and heat through gently, taking care not to let the sauce boil.
I put down a bed of greens, a blob of rice, and this stuff on top. Seriously good.
INGREDIENTS:
Peanut-Soy Dressing
3
tablespoons reduced-sodium soy sauce
3
tablespoons cider vinegar
2
tablespoons honey
1
tablespoon creamy peanut butter
1/2
teaspoon crushed red pepper
1/2
teaspoon grated gingerroot
Asian Chicken Salad
6
cups coleslaw mix (from 16-ounce bag)
3
cups washed fresh spinach leaves (from 10-ounce bag)
3
cups cut-up cooked chicken
1
medium bell pepper, cut into bite-size strips
1
can (8 ounces) bamboo shoots, rinsed and drained
DIRECTION:
1 In small bowl, beat all dressing ingredients with whisk until blended.
2 Toss salad ingredients in large bowl; drizzle with dressing.
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables
Cooked rice, coconut milk, honey and an egg were just a few of the things that went into my "Tasty Thai Muffins" - and with only one bowl, minimal cleanup is a bonus!
I took this some time ago and never got around to posting it.
I've seen fresher ginger, ginger that looks like it was growing in the soil just a few moments before. The next time I see some, I'll be sure to take some photos.
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables
If you have some problems with plantar fasciitis (inflammation of the muscular tissue of a foot) try chewing ginger!
Advice given to me by Doc DL. It works.
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables
Just a quarter of one of these habanero peppers was enough to spice up several gallons of Ginger Beer. Hot!
Two well oiled filo pastry pieces capped the terrine containing the fifth course of the evening. Painted on this shell was the character “fresh” (“seen”) in black squid ink and dusted with two swirls of red chilli powder. Presented in a separate spoon like dish, the 25 year old sherry vinegar (from Chef Lee’s recent trip to Spain) with minced gingerroot was both peppery hot and mildly tart. Once added to the thickened skate fin broth (very much reminiscent of the classic shark fin soup) glistening with crystal clear noodle-like fins, the peppery bite rounded out the soup’s umami flavours sending slight shivers down the spine.
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PELUPO FESTIVAL 2023
11th March 2023
Siam Country Club, Pattaya, Thailand
Photo by Natthanon T.
Special thanks to the VIJI Corp team
Cabinet of Wonders 💛🍄🌱 @charlescreaturecabinet OOAK [Issa Moriko - Open Eyes] Ginger Root Sprout 🌱🍄💛 **Handmade/crochet tiny hat by Linda Stephan #linmurasakidesign
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#issaMORIKOMonday #whisperingwoodlingwoods #charlescreaturecabinet #cccbjd #ccc #ooak #issaMoriko #babyNanaDjahé #gingerrootsprout #artisttoy #designertoy #gingerrootgnome #anthropomorphic #balljointeddoll #fantasybjd #creaturebjd #handmade #charlesgrimbergstephan #designer_sculptor #artist #bjdartist #cabinetofwonders #collectibles #odorokikyabinetto #specialedition #dollsofinstagram #crochetersofinstagram @linnn_67
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CCC OOAK Issa MORIKO ‘open eyes’ | 40mm BJD Toy | GingerRoot Sprout | Cabinet of Wonders | Child of the Forest (2009)
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BJD Design/Sculpt TM & Copyright © 2008 | Charles Grimberg-Stephan | Charles’ Creature Cabinet | All Rights Reserved.
@charlescreaturecabinet [Bitty BOO] BabyBat w/ Issa poseable/jointed body. I need at least six pre-orders to have her made. [EARLY] reservations can be made here: www.charlescreaturecabinet.net/
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[NOTE] special discount price only valid now and during Halloween night 31 October. Normal price from November 1st. Layaway offered as usual. Happy #issaMorikoMonday
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Look [👀] PH Reed I did it! Thanks for the great idea!
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#charlescreaturecabinet #cccbjd #ccc #BITTYBOO #BabyBat #issaMoriko_jointed #gingerrootsprout #microbjd #tinybatwings #balljointeddoll #anthropomorphic #lilliputian #glowinthedark #charlesgrimbergstephan #rotterdam #designer_sculptor #bjdartist #dollart #cabinetofwonders #wunderkammer #handmicroknit #argenTTo #whisperingwoodlingwoods #limitedition #collectibles
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CCC BITTY BOO | 45mm Micro BJD Toy | BabyBat gingerroot grub | Child of the Forest ~Cabinet of Wonders ~lavender/purple GiD ~Translucent purple bat wings & glow-in-the-dark
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[Exclusive/separately available]
Hand micro knit cardigan @argenTTo (Etsy) | US
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BJD Design & Sculpt TM & Copyright © 2008 | Charles Grimberg-Stephan | Charles' Creature Cabinet | All Rights Reserved.
Cross Section Photos by James Markus Photography LLC Copyright © 1970- 2010 - All Rights Reserved - www.Photomatter.com,Images of fruit, and vegetables
Crystallized Gingerroot
From - Preserving The Taste – by Edon Waycott
When you make an preserved gingerroot recipe, it is important to start with the very young or “yellow” gingerroot that is available in Chinese markets (and some supermarkets) in January and February and again in July and August. This gingerroot is very tender and moist, not so fibrous, with a thin pale skin tinged with pink. Crystallized gingerroot can be eaten as is or chopped and stirred into to ice cream or added to cookie or scone dough. It will keep indefinitely in a sealed container. This is an adaptation of a recipe by Bruce Cost from his book, Ginger East to West.
Makes 1 ½ pounds
1 ½ pounds young gingerroot
1 ¾ cup sugar
1 tablespoon fresh lemon juice
dash salt
additional sugar for coating , if desired
1. Cover the gingerroot, unpeeled, with cold water and soak overnight.
2. Drain, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 10 minutes. Drain and cool. Peel the gingerroot and cut into 1/8 inch “coins”. Cover with water and simmer for 10 minutes. Drain and repeat, and drain again.
3. Place the sugar, lemon juice and salt in a medium saucepan with 2 ½ cups water and bring to a boil. Reduce heat and simmer until the sugar is dissolved. Add the gingerroot pieces, bring to a boil again, reduce the heat and simmer for 5 minutes. Turn off the heat and allow the gingerroot to stand in the syrup for at least 1 hour.
4. Return to heat and simmer, stirring occasionally, for at least 30 minutes, or until almost all of the liquid is absorbed. Begin stirring constantly. When almost all of the syrup has been absorbed and the gingerroot pieces are nearly dry, remove the pan from the heat and continue stirring for 5 more minutes more.
5. Remove the pieces with small tongs or chopsticks to sheets of wax paper to cool and harden. The gingerroot can also be rolled in sugar when cool enough to handle. Store in an airtight container away from the reach of ginger addicts.
Chopped ginger on a wooden cutting board. Wooden spoon. Light effect in decorative background. Shallow depth of field.
Two well oiled filo pastry pieces capped the terrine containing the fifth course of the evening. Painted on this shell was the character “fresh” (“seen”) in black squid ink and dusted with two swirls of red chilli powder. Presented in a separate spoon like dish, the 25 year old sherry vinegar (from Chef Lee’s recent trip to Spain) with minced gingerroot was both peppery hot and mildly tart. Once added to the thickened skate fin broth (very much reminiscent of the classic shark fin soup) glistening with crystal clear noodle-like fins, the peppery bite rounded out the soup’s umami flavours sending slight shivers down the spine.
A desert mountain landscape scene, made out of raw ginger root.
This is a follow-up to my potatoscapes from last year. See the full series.
No actual mountains or skies were used in the creation of this photo. Lit with a Vivitar 285HV/Cactus V2s, on the right, fired at 1/16th power through a glass of water (to scatter it) and full CTO gel; large white reflector on the left. On-camera flash fired through full blue gel to get the background (foam paper and aluminum foil about two feet from the camera); the lens hood shaded the ginger root.
another from the 2009 archives
a night stroll near toronto's china town reveals this mysterious ginger root shop.
this was shot through the window hence the small reflections.
A desert mountain landscape scene, made out of raw ginger root. Macroscape? Fake landscape? Ministrobist? I dunno what to call this series, but they're fun to do. This night shot is my favorite of them
Lit with a Vivitar 285HV/Cactus V2s, on the right, fired at 1/16th power through a glass of water (to scatter it) with a full CTB gel; large white reflector on the left. On-camera flash fired through folded foam paper to get the background (foam paper and aluminum foil about two feet from the camera); the lens hood shaded the ginger root.