View allAll Photos Tagged griddle
Griddled Seared Hanger Steak
Country fries, garden greens and garlic, capers, herb sauce. ($20)
Rye
Leawood, Kansas
(March 29, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
I made this photo for a recipe blog post on how to make a cauliflower crust pizza: hallosunny.blogspot.nl/2014/11/pizza-met-een-bodem-van-bl...
You can use it, but please link back to the original blog post.
2014 WOMEN WHO EXCEL INC. VALENTINE MINI TRADESHOW & FASHION SHOW
The WOMEN WHO EXCEL INC. Valentine Mini Trade Show dinner meeting is on Tuesday, Jan. 28th at the Golden Griddle Restaurant Burlington with a Fashion Show by Mirella Marsillio, MIRELLA'S LADIES BOUTIQUE, www.mirellas.ca, fashion@mirellas.ca, for your business and casual wear wardrobe. Exhibitors include:
● Barb Guilfoyle, ARBONNE INTERNATIONAL, Swiss formulated botanically based products. barb_guilfoyle@hotmail.com; barbguilfoyle.myarbonne.ca ;
● Dory Ainsworth, PARK LANE JEWELLERY, Beautiful jewellery for all your fashion needs. dory_a@myparklane.ca ; www.parklanejewellery/rep/dory ;
● Dory Ainsworth, OFFICE ACES, Off-site admin management and business service. dory_a@myparklane.ca ; www.officeaces.ca;
● Darla Campbell, P.Eng., ~ trainer ~ coach ~ consultant, School of Leadership and amonavi consulting group inc.
IGNITE THE PASSION IN YOUR BUSINESS, A webinar scheduled for Feb 14th at 11am to 1pm, 416-562-9082, www.amonavi.com , www.SchoolofLeadership.ca;
● Christine Whitlock, CJ CREATIVE PRODUCTIONS INC., Cycling map book and cycling accessories. cycling@cjcpinc.com; www.cjcpinc.com ;
EXHIBITOR TABLE SPACES (4-foot tables) STILL AVAILABLE! $49.00 for WWE members; $64.00 for guests (with event fee but dinner not included.)
WWE models who will talk about their business as they walk around the room:
● Dory Ainsworth, OFFICE ACES, www.officeaces.ca; PARK LANE JEWELLERY, www.parklanejewellery/rep/dory ;
● Lucy Ma, THE MORTGAGE CENTRE, www.mortgagecentre.com/lucyma ;
● Stephanie Clark, VISALUS, 90 DAY HEALTH TRANSFORMATION, www.newlife4all.myvi.net ;
Boutique networking! We want to hear who you are, your company and your product and services. We want you to make business relationships and partnerships for your 2014 success. Introductions at every meeting.
This event is open to both men and women. Business Dress – No Blue Jeans Please! Adults only – sorry, not children or teens.
Receive a FREE copy of our WWE 24th Directory of members -- a $15.00 value.
This dinner meeting is at the Golden Griddle Restaurant, 3485 Harvester Rd., (just west of Walkers Line beside Tim Horton’s), Burlington ON L7N 3T3, B-905/632-1114. Walkers Line exit from QEW Westbound and from QEW Niagara.
Networking and the Mini Tradeshow start at 5:30 p.m. for your shopping. The sit-down a la carte dinner and beverages that is NOT included is at 6:30 p.m. After the dinner, there is more time for networking, the Mini Tradeshow, and dessert before the Fashion Show. Event ends at about 9:00 p.m.
Limited seating! The EVENT cost is $15.00 for members and $20.00 for non-members (includes HST). The a la carte menu for dinner and beverages is extra.
Reservations can be made by VISA, AMEX, MASTERCARD, or Interac E-mail by calling 905/547-7135 x3 or 1-800-363-0268 x3 or email info@womenwhoexcel.com .
For an events and calendar list, go to www.womenwhoexcel.com/ .
Business Network with our WWE members on-line at www.womenwhoexcel.com/wwe-members/ .
Christine Whitlock, WOMEN WHO EXCEL INC., Founder / President / Publisher www.womenwhoexcel.com .
WOMEN WHO EXCEL INC. is now in its 26th year, promoting women in business to get more business through a yearly members' directory, business networking events and website advertising!
fried egg, maple syrup, chili sauce ($14)
- a bit of a cut, pile and smash act given that everything was piled on a moist cornbread wedge (which had a great hearty crust. I'm a muffin top type of girl. This was one of those caramelized crusty edged "cakes"). The brie cheese and the sweet maple laced chili sauce actually added vs. overwhelmed the combination. Quite tasty and good.
Background:
bread pudding plus wild blueberries, maple syrup, bacon ($10)
- surprisingly light and well balanced. Not at all heavy and much preferred over standard French toast.
Japanese style red bean pancake shaped like fish being prepaired on a griddle with thongs in the background. Crispy and golden hot dessert at a Japanese restaurant.
A Japanese dessert called Taiyaki with red bean paste(anko) filling. Usually shaped like fish, although sometimes round in shaped and can be filled with cheese, chocolate and even durian, which makes this either a sweet or savory dessert.
Prepared in front of an audience just when orders are made as its supposed to be hot, crispy and served fresh in a paper bag.
Very popular and usually found in and around the food court areas of asian malls.
Boxty, latkes, roozle and roozle with dulse. You'll need an international dictionary to sort that lot out
E1695 Restaurant Buffet Car, used as the 'Great Central Griddle Car Service'. A MK1 coach in BR lined maroon, built in 1961. Here shown mid-train at Leicester North.
Custom Polished stainless steel broiler / griddle that rotates with a feature flame in the center.
Commercial Kitchen Design
Long before the current trend of open kitchens and show cookery, in the 1960s British Rail built a small run of "griddle cars", aimed at offering hot grill food such as steaks and breakfasts - an alternative to the full restaurant car for medium length journeys.
They were fitted with a window into the kitchen, where the customer could watch the cook at work.
This is one of the three remaining Griddle Cars to this design that made it into preservation.
This is not apparently a Griddle Car as branded and is thought to be E1106 the prototype 'booth car' which from 1972 ran on the Cambridge Buffet Express (HC 1B66) according to RM Web. It was built in 1968 (hence the B5 bogies?)
*EXCLUSIVE* West Hollywood, CA - Joe Jonas fills his appetite as he stops at the Griddle Cafe today for bite to eat. Joe happily stopped for a fan that spotted him and took a picture before heading off to travel again to promote his upcoming album.
GSI Media July 19, 2011
To License These Photos, Please Contact :
Steve Ginsburg
(310) 505-8447
(323) 4239397
steve@ginsburgspalyinc.com
sales@ginsburgspalyinc.com
or
Keith Stockwell
(310) 261-8649
(323) 325-8055
keith@ginsburgspalyinc.com
ginsburgspalyinc@gmail.com
BEST BUTTERMILK PANCAKES
Makes sixteen 4-inch pancakes; Serves 4 to 6. Published July 1, 2009. From Cook's Illustrated.
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
INGREDIENTS
2 cups unbleached all-purpose flour (10 ounces) (see note)
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter , melted and cooled slightly
1 - 2 teaspoons vegetable oil
INSTRUCTIONS
1.. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit 10 minutes before cooking.
2.. 2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.
TECHNIQUE
Ensuring Tender Texture Too much gluten development in pancake batter is the enemy of tender texture. Here's how to keep it in check.
KEEP IT LUMPY, THEN LET IT REST
Mixing encourages gluten to form. For best results, whisk the batter briefly and don't smooth out the lumps. Then, let the batter rest for 10 minutes-this allows the gluten to relax, yielding more tender pancakes.
RECIPE TESTING
Baking Soda's Browning Boost We've always heard that baking soda boosts browning. For this reason, even when we found the high concentration of acid in our pancake batter (from both buttermilk and sour cream) was over-reacting with the baking soda, causing our pancakes to rise too high and then deflate, we still left this leavener in. But would taking baking soda out really be so bad if it led to fluffier pancakes? EXPERIMENT We mixed two batches of pancake batter-one leavened with baking powder and baking soda; the second leavened with baking powder alone-and cooked pancakes from each batter side by side. RESULTS Pancakes made without baking soda not only lacked color, they lacked flavor, tasting unacceptably bland. The pancakes leavened with both baking powder and baking soda cooked up deeply golden with rich, nutty flavor. EXPLANATION When baking soda (an alkali) meets up with buttermilk and sour cream (acids), two things happen. The baking soda reacts immediately to produce tiny carbon dioxide bubbles that leaven the batter, but can go into overdrive the more acid that's present. At the same time, it neutralizes the batter's acidity to create a more alkaline environment that promotes browning and the creation of hundreds of new flavor compounds. These new flavor compounds are what make pancakes taste far more complex and interesting. THE BOTTOM LINE For better flavor, the baking soda would have to stay in. To ensure fluffy pancakes from batch to batch, we'd have to adjust both its amount and the amount of baking powder.
What's on my griddle???
Just playing :)
I love fast simple but still delicious meals in the summer I mean who wants to spend much time in the kitchen when you can be outdoors!
I also love my griddle it gives food such a nice crunchy outside and I love foods with a crunch!
July 3
Emily, David, and I got up earliest this morning and started pumping out bacon and eggs. Bringing our griddle was a good idea! I finally got to see just how much that sucker can make at a time, and it’s a lot. While we did manage to keep McCall around longer than she’d intended to stay, she didn’t hang around much longer after breakfast. I mean, she floated around long enough for Rachel and Dustin to arrive so we all got to hang some.
At one point, we were all floating in the lake, when suddenly a whole flock of geese flew straight for us, skimming the lake the whole way. It instantly reminded me of that scene from Game of Thrones where the army is charging towards Jon Snow. Just before the birds reached us, the flock split into two and they all skied to a stop around us. Dustin got the bright idea to grab some leftover pancakes and lure them closer. It worked.
Today was about fireworks though! Later in the evening, after McCall had left, we grabbed dinner at Ketzler’s Biergarten on the Granbury square. The food took forever, but they made up for it by having hiring a woman to play accordion the whole time. Shawna and Zach arrived soon after we got home from wandering the square. That girl is SO pregnant, it’s adorable!
We spent a few more hours floating around and visiting before making a trip to a local fireworks stand to snag some zoomie boomies. The Howells were so determined to not stay the night that they bounced before we even got stuff to blow up!
About the time we started getting our fireworks together, a huge lightning show began in the sky across the lake. Lightning flashed non-stop throughout the night. It was the perfect backdrop to 4th festivities. A few of the houses around the lake launched their own fireworks as well, but some of the stuff we bought turned out to be pretty darn good! Every time we launched a particularly good shell, we’d hear inebriated cheers from across the lake. It was a seriously good time.
an Heavy Machine Gun that fires 1200 Rounds/minute out of 3 barrels and the drum mag is designed to fit 420 7.62x45mm rounds.
Like Pete and Laura, Pam and I had a special meal to celebrate St Valentine's Day.
A nice man sized piece of griddled steak served with chips, onion rings, mushrooms and grilled tomatoes. So much that the heart shaped cake is still in the fridge.
Following Pete's example, I'd tell you that I butchered the cow myself but that would be too far fetched.:-)
PS Mental note to self; four food pictures already in this year's album - must look for something else!
'This recipe was an excellent starter: we could prepare the ingredients in advance, and assemble them just before the meal,' says Fraser Mathews.
See Lindsey's recipe here: www.thetimes.co.uk/tto/life/article3013364.ece
Soft and generously-sized, these 100% cotton spa cloths are crocheted in griddle stitch with a shell stitch edging.
In Wales, just as in Ireland, bread and cakes are made on the griddle on the open hearth. The Welsh have a large variety of little breads and cakes that they serve at teatime. These are delicious!!! Try them with butter and jam.
Welsh cakes
1 1/2 cups flour
4 Tbsp butter (softened)
4 Tbsp sugar
1/3 cup dried currants (raisins)
1 egg
1/4 tsp salt
1 Tbsp milk
Sift the flour. Mix in the softened butter with a fork, making a crumbly mixture. Add the sugar and currants. Mix well. Beat the egg with the salt, stir in the milk. Add to the flour mixture, knead, making a stiff dough. Roll 1/4 inch thick on a floured board, cut with the floured edge of a drinking glass or a floured cokie cutter. Grease a skillet, heat it, then turn the heat low. Cook the cakes until golden brown on the bottom. Turn and cook the other side for 5 minutes.
Makes 12 3-inch cakes.
Adapted from "Wide World Cookbook" by Rebecca Shapiro
This was originally opened (some time in the early to mid 1950s), as a Griddle System Hamburger place, in an older building, later becoming a Dairy Queen. This location is at 1417 W Davis St., in the Oak Cliff section of Dallas Texas. Today, its' called NOVA..
Nova opened back in July of 2010. In its prior life, the building once housed a Mexican Restaurant, LaCabana & Club. This was also known as Kavala.. You can read more info here:. blogs.dallasobserver.com/cityofate/2010/07/oak_cliff_gast... .. Enjoy!
*Dairy Queen opened their 1st place in 1940 in Joliet, Illinois. The company's corporate offices are located in Edina, Minnesota. *Wikipedia....
This Structure was built in 1970. (dcad). this is obviously incorrect. Believed to have been when DQ took over the structure..
It's believed to have been built in the early 1950s.
Photo Taken: August 19 2011
Photo Taken By: Randy A Carlisle
ALL Photos (Unless otherwise stated) Copyright RAC Photography
"Preserving AMERICAs History Thru Photography"
***NO Photos are to be posted on ANY other website, or any kind of publication Without MY Permission. No Exceptions! They are not to be "Lifted", Borrowed, reprinted, or by any other means other than viewing here on Flickr. If you want to use a photo of mine for anything, please email First. I'll assist you any way I can. Thank You for your understanding. ALL Photos are For Sale.***
Roasted Baby Green Vegetable Stack with Griddled Halloumi; Chilli Sultanas and Lemon Oil
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Baby courgettes, pak choi and asparagus baked in the oven with olive oil and spices
Most baby vegetables are fully ripe miniature vegetables cultivated for perfection. Others are immature vegetables picked before fully grown. They are as nutritious as regular-size vegetables and most offer a more tender and delicate taste.
♥♥♥
Halloumi is a Cypriot cheese which is grilled in the traditionally way
[Halloumi (Greek: χαλλούμι, Turkish: Hellim, Arabic: حلوم (transl. ĥalloum)) is a cheese indigenous to Cyprus and the East Mediterranean. It is traditionally made from a mixture of goat's and sheep milk, although some halloumi can be bought that also contains cows' milk. Industrial halloumi contains more cow’s milk than goat and sheep milk. This reduces the cost but changes the taste and the grilling properties.]
The cheese is white, with a distinctive layered texture, similar to mozzarella, and has a salty flavour. It is stored in its natural juices with salt-water.
♥♥♥
Home made chilli sultanas – ripe, juicy sultanas marinated in dry sherry infused with fresh chillies for several months
The sultana (also called the sultanina or sultani) is a type of white, seedless grape of Turkish or Iranian origin. It is also the name given to the raisin made from it; such sultana raisins are often called simply sultanas or sultanis. These are typically larger than the currants made from Zante grapes, but smaller than "normal" raisins.
Sultana raisins have a delicate and unique flavor and are especially noted for their sweetness and golden colour
♥♥♥
Home made lemon oil – extra virgin olive oil infused with lemon rind and fresh herbs for several months
♥♥♥
carrots. potatoes, broccoli, zucchini, onion. yellow crookneck squash,red bell pepper, and celery. Cooking on a griddle requires timing because all of these veggies have different cook times. Carrots first, a bit later the spuds, then the broccoli. When those three are about half cooked, drop the rest of the veggies. I used salt and Kewpi Sesame marinade on each pile to caramelize and flavor the veggies.