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Griddled croissant from Little-T, Dijon mustard, bacon, muenster, heirloom tomatoes (which are just getting good), fried egg. B
Chapter 7 at @LesDamesBC #LDSummerdine at @FairmontPacific's #ORUCuisine! FREEZE! Fi! Fo! Fum! - Anti-griddle, Popsicle stick, Red bean, Custom Toppings #ATaleOfPulses #Fairmont #PacRim #FairmontMoments #YearOfThePulse #instafood #eeeeeats #yvrfood #yvreats #omnomnom #vcbfood #fbcigers #dhvanfood
Congrio a la Plancha
Griddled conger eel.
Notes: I believe the stuff under the conger eel was quinoa, mixed with some coconut milk and celery.
Mestizo
Santiago, Chile
(October 27, 2013)
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Playa Norte
Isla Mujeres
What do you get when you cross a crepe with a waffle cone? – Marquesitas, the sweet Yucatecan street food. The vendor pours sweet batter onto a hot, cast-iron griddle and gives it a quick, waffle-iron-like press to create a fragrant, golden wafer. While the crepe is still soft, the treat is spread with your choice of filling, from the traditional, shredded “bola de queso” (Edam cheese) with “cajeta” (goat’s milk caramel) to Nutella with bananas. The hot treat is deftly folded into quarters, given a quick press on the griddle and then handed to you in a wrapper, in all its hot, gooey, sweet crispy wafer deliciousness.
BR introduced a small batch of "Griddle Cars" in the 1960s, offering lighter food than the classic restaurant car such as breakfasts and steaks.
This one is preserved on the Mid-Hants Railway and has many of the original furnishings and fittings, clearly of 1960's origin!
Griddled Pastured Chicken
Butternut qquash and hot pepper relish.
(Steven Satterfield of Miller Union in Atlanta, Georgia)
Culinary Festival
Music To Your Mouth
The Inn at Palmetto Bluff
Palmetto Bluff, South Carolina
(November 23, 2013)
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Pan seared scallop over griddled polenta cake with agro dolce purple cabbage and squid ink-infused pureed corn sauce
Yum! I love the melty chunks of cream cheese and the sweetness of the whole kernels of corn contrasting with the salsa flavoring in the bread.
I've put the recipe up on my food blog here:
I've replaced my tabletop griddle with a bit larger one. This one has three burners instead of one and the griddle is porcelain enamel coated instead of uncoated carbon steel.
The new griddle is 23.6”L x 13.4”W with 316 sq.. in. of cooking surface and the old one was 17"L x 15.25"W with 260 sq.. in. of cooking surface.
I set a wet colander on my griddle after washing dishes. These were left in a cool pattern when I lifted the colander.
Eliza Dushku
Eliza Dushku hosts The Griddle Cafe Red Velvet Pancake Mix launch party at Kitson in West Hollywood January 13, 2011
Griddle cakes filled with condensed milk from 車輪餅, a small takeaway stand in Taipei’s Gongguan Market (公館夜市)
I ordered this Griddle Food at the Kansai Airport, Osaka Japan. before leaving from Japan, I wanted to have the last Japanese Food. This griddle noodle was comparatively very cheap comparing to other kinds of foods. so I chose this pork meat Yakisoba. its tastes were a bit salty for it was made by using Soy Sauce. however, I can say it's totally palatable and worth to have them in Japan.
waiting . . .
Thosai is a South Indian savoury, thin pancake made from a batter of various fermented pulses and rice flour, which is then cooked on a flat griddle. The dish is usually eaten at breakfast with accompaniments such as sambar (an Indian vegetable stew), curry and chutney.
History
One of the earliest mentions of thosai dates to the sixth century and can be found in the Tamil literature of the Sangam period in India. The Manasollasa, a Sanskrit text written in the 12th century, mentions a similar dish known as dhosaka, which was made using only pulses without any rice added.
Description
This South Indian snack is made of various fermented pulses including dhal beans, rice flour and halba (Malay for fenugreek). The process of making thosai begins with soaking the urad dhal (black gram) and fenugreek for six hours in water. The ingredients are then drained before cooked rice and water are added to the mix and blended to a very smooth texture. Traditionally, the mixture is ground using a stone grinder, as it is believed that this results in a smoother thosai. Next, rice flour and salt are added to the mixture and stirred to form a lump-free batter, which is then left for at least 12 hours to ferment.
To cook the thosai, a ladleful of the fermented batter is spooned onto the centre of a heated flat griddle coated with oil. The batter is then quickly spread out from the centre of the griddle in a circular motion using the base of the ladle. When the batter develops little holes and its underside turns golden brown, it is flipped over. The thosai is then folded in two and usually served with accompaniments such as sambar, curry and chutney.
Variations
Egg thosai is a version with an egg added to the pancake while the batter is still cooking on the griddle.
Masala thosai contains spiced potato as filling. The potato is added while the batter is browning on the griddle. The sides of the thosai are then folded over the potato filling and served, sometimes on its own without any accompaniments. Masala is a term used in Indian cooking to describe any type of mixture. For masala thosai, the mixture usually comprises mashed potatoes with sliced onions, chillies, mustard seeds and cumin seeds.
Mysore masala thosai originated from the city of Mysore in the South Indian state of Karnataka. In this version, butter and a mixture of chillies, garlic and cumin (known as Mysore chutney) are spread on the cooking batter before the masala mixture is added. The mixture has additional ingredients such as tomatoes and beans. Coconut chutney and sambar are the usual accompaniments served with the Mysore masala thosai.
Paper thosai is a large, crisp, paper-thin version of regular thosai. A batter of fermented ground rice and urad dhal is cooked until crisp so that more of the batter is allowed to caramelise. The dish has a unique nutty flavour resulting from the sweet-and-sour taste of the caramelised fermented batter. With a diameter of about half a metre, paper thosai is roughly twice the size of standard thosai. It is served in various shapes: folded in half or into a cone shape, or rolled out in long, paper-thin tubes. This version of thosai is more popular with the Chinese community in Singapore.
Paneer masala thosai is a North Indian version that uses a thin layer of paneer (cottage cheese) instead of potatoes and onions for the filling.
Rava, or rawa, thosai has a nutty flavour derived from semolina flour, which also gives it a coarser texture. Cumin seeds, onions and chillies are added to spice up the batter. Rava thosai is usually served with coconut chutney and sambar.
Variant names
Singapore: Dosai, tosai.
North India: Dosa.
Author
Bonny Tan
Source: eresources.nlb.gov.sg/infopedia/articles/SIP_2014-12-23_1...
橙 (oranges), 火龍果 (dragon fruit), 梨 (pears) & 紅豆餅 (red bean griddle cakes) for sale along Lane 123 of Nánjīng East Road (南京西路)
A very nice lady making savory pancakes in front of Fukagawa Fudoson (Fukagawa Fud temple). She made three different kinds of pancakes: ginger, shrimp, and squid. I ordered squid, and she balked slightly and tried to convince me to get the ginger kind instead (I'm assuming because she thought that as a gaijin, I couldn't handle squid). I assured her that I wanted squid, and that's what I got. It was good, but perhaps a bit too salty for my tastes. Maybe I really should have gotten the kind with ginger...