View allAll Photos Tagged griddle
My life flips from shoving everything into boxes to pulling it out and searching for a place to put it. I can't wait for moving to be over.
This photo shows a bustling food market in what appears to be Thailand or another Southeast Asian country. In the foreground, a vendor wearing a blue and white striped apron is preparing what looks like takoyaki or similar round dumplings/snacks on a specialized cooking griddle with hemispherical molds. She's carefully tending to the food items, which are golden brown in color. The market around her is lively and colorful, with various other food stalls visible in the background. You can see other vendors in different colored uniforms (including someone in orange and another in a pinkish-red outfit) attending to their own stalls. The market appears to have fresh produce and other food items for sale, with signs in what seems to be Thai script visible. This represents the vibrant street food culture common in Southeast Asian markets, where vendors specialize in particular dishes prepared fresh on the spot for customers.
Mesa Verde National Park, Colorado. Driving around Colorado - Great Pacific Northwest Move 2013. Photos from Friday, 20 September 2013. (c) 2013 - photo by Leaf McGowan, Eadaoin Bineid, Thomas Baurley, Technogypsie Productions (www.technogypsie.com/photography/). Purchase rights and/or permissions to use can be obtained at site listed here. To follow the adventure, visit www.technogypsie.com/chronicles/. To read reviews visit www.technogypsie.com/reviews/.
The Great or Classic Pueblo Period - 800 years ago.
AD 1100 to 1300 saw the climax of Pueblo development in the Mesa Verde area. During this period the people moved from small, compact villages on the mesa tops to alcoves where they built cliff dwellings, like Spruce Tree House, shown here on an autumn day in the late 1200's. The natural alcoves were an ideal place to build homes. Walls were built of shaped sandstone blocks laid in mud mortar and roofs were constructed of poles, bark, and mud. Houses were grouped around open courtyards where most daily activities probably took place. Circular rooms beneathe the courtyards, resembling kivas of Pueblo villages of today, may have been used for ceremonial or social functions. The Ancestral Puebloan people continued to farm on the mesa tops using dryland farming techniques. In good years, quantities of produce were stored for use in years of crop failure. Water was carried from a spring in the head of the canyon, 100 yards north of the alcove. Clubs, snares, and the bow and arrow were used for hunting, stone wood, and bone tools including awes, knives, drills, and hammerstones were vital to the survival of the people. Two types of pottery were made, corrugated ware for cooking and storage, and decorated black-on-white vessels for other purposes. Food was boiled in jars, baked or fired on flat stone griddles, or roasted in ashes or coals. Cotton was traded into the area from southern Arizona and used to make excellently woven cotton cloth. Turquoise, ocean shells, salt, and argillite, a red stone that looks like pipestone, were traded from the Southwest and the Pacific coast. Despite the advances made by the Pueblo people, changes in architecture and living styles point to problems by the late 1200's. Although a severe 24 year drought began in AD 1276, the people had survived water shortages in the past. Depletion of the soil, timber resources, and game animals took a toll. The people left Mesa Verde by 1300 AD, moving south and joining other Pueblo people in Arizona and New Mexico.
I heated my cast-iron griddle and "toasted" the mini-bagel on it. The resulting crunch and smoky flavor is perfectly charming.
To make it better, I added some Whipped Honey, which people have told me is also called Honey Butter. It is a spreadable honey that goes on like butter.
SO delish!
Dirty bowl and rolling pin after making scones.
Scones are a tradition in New Zealand kitchens.
Griddle or girdle scones are rolled thinly and cooked in a frying pan or on a griddle iron.
This kitchen was given a polished country feel with lightly distressed black cabinets, butcher block countertops and bead board hood. A pot filler faucet against a tile backsplash completes the look.
Fritters as you like them. Fritters to taste. Free fritters. Fritters freed. Japanese pan fried pizza. Savory pancakes. DIY fry-up. Griddled Goo. Individualistic johnnycakes. Selfish savories. Preference, predilection, prepossession, propensity, personalised or pet pancakes or paste. Pet preparation. Wished or whimsy waffles. What you will waffles. (Free)Will waffles. Flavour Flapjacks. Groove griddle cakes. Number one gunge, My cup of tea cakes. Croquette my way. Darling, dearest, desired, or druthers doughboys or dumplings. Liberty cakes. The cook is on holiday cakes. Be my batter cakes. Beloved batter cakes, Coagulated stir fry. Callous cutlets. Choice cabbage cakes. Liking or Love lump cakes. Main mush. Choice Concoction. My mix. Pan fried partiality. Pan-fried perfection. Caprice cakes. Hobby hotplate. Free-style fries. Fried fantasy. Freedom fries. My fry. Favourite fries. Hashed heaven. Hashed happiness.
My students always 'translate' the name for Japanese foods such as that pictured above (お好み焼き) using their phonetization, "okonomi yaki," which might just as well be kowwash firdight for all the meaning it would impart to the average anglophone. This is I think because people hate meaninglessness (Heine, Proulx, & Vohs, 2006) so if at least one word in Japanese is included in any sentence the sender knows that at least that one word will be meaningful in a Japanese context, and that their conversation partner will have some idea of what they are talking about. The reasons for this is anatta or no self. The self is just a representation (story or image): something with a meaning. The lack of meaning is self-annihilation, and English conversation practice almost deadly. I need to be nicer to my students, investigate Japanese hospice praxis, while insisting that students use translations.
Heine, S. J., Proulx, T., & Vohs, K. D. (2006). The meaning maintenance model: On the coherence of social motivations. Personality and Social Psychology Review, 10(2), 88-110.
Bing Bao Rou
These griddled crêpes are cut into quarters and used to wrap a variety of fillings.
Qing Zheng Zhong Guo Niu Rou Mien Shi Guan
Taipei, Taiwan
(October 28, 2015)
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Please check out full details and many unique recipes at Garrett's Table!
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From Garrett's Table:
"Along with wild ramps, springtime brings warm days and chilly nights. This dish is perfect for a cold spring night. The combination of pungent foraged ramps with rich sweet corn make a vegetarian dish that is both rich and substantial . The ramps are sautéed with garlic and sherry wine and the leaves are wilted with shallots a touch of lemon. Both are served atop sweet corn griddle cakes which have a crisp outside and a creamy middle. A drizzling of sour cream adds some much needed acidity and temperature contrast. This recipe is for newsletter subscribers only. Subscribing couldn’t be easier! Simply click the link below and enter your email address. I’ll include this recipe in my next newsletter (May 27th). I email twice monthly and you can unsubscribe at any time."
Popular red bean griddle cake shop at the corner of Dà'ān Road (大安路) and Lane 160 of Dūnhuà South Road (敦化南路一段160巷) in Táipěi (台北)
The Griddle... an electric cooker.
I tried to picture clusters of food as they moved through my mouth.
What did they look like? Pancakes? Bacon strips?
Were they good for my digestion?
I kept dreaming of a meal I thought I'd never eat.
And then, one day, I ate it.
Mk1 Restaurant Griddle 'RG' can now be found preserved on the Battlefield Line. It is pictured at Shackerstone on 17/07/22
“Fruit appetiser, griddled hotcake served with maple syrup, scrambled egg, chicken sausage and cherry tomato, plus roll with butter and chocolate truffle cake” on Singapore Airlines 872 from Singapore to Taipei
I made this photo for a recipe blog post on how to make cheese nibbles. If you use it, please link back to the original post: hallosunny.blogspot.nl/2015/04/kaasknabbels.html
Homemade bread (griddle biscuits) with mozzarella and minced, sauteed garlic inside, and some marinara to dunk the bread into.
Lit with a single strobe, hand held as far as I can reach about 1/32nd power and fired with a cactus v4 trigger.
Eating Out: Ping Pong Dim Sum
My latest food crush is dim sum, I absolutely love it. I've always been big on Chinese cuisine, but never really bothered with the little steamed parcels. That's until I tried them during the Summer, and I've been hooked ever since. Mmm, give me a spicy chicken or black prawn filled dim sum and I'm quite content. My passion for the dumplings is so much that when I was invited to try the new menu at Ping Pong Dim Sum, I couldn't refuse!
The restaurant chain takes its inspiration from an ancient Chinese tradition. Here's the story: Hundreds of years ago, merchants on the Silk Road would stop at tea houses en route to rest their weary feet, relax and drink tea with their fellow travellers and share Dim Sum – baskets and dishes of little sweet and savoury snacks, usually steamed, baked or fried.
Ping Pong restaurants have kept all the best bits of that ancient tradition, providing a relaxed communal place to meet and relax, whilst offering a delicious range of Dim Sum, and fragrant tea. (Only now Cocktails are also on the menu to bring the tradition into the 21st Century).
Friday night, I took my mum out for a girlie catch-up and to convert her from the standard special fried rice (which she always orders) and convince her to try some steamed goodness. We visited the south bank branch sitting opposite the Royal Fesitval Hall and we sipped delicious Cosmopolitan cocktails whilst sampling a yummy range of dishes.
The new menu features some great additions to traditional dim sum, including a rather tasty Crispy hoi sin duck spring roll. I was also impressed with the Crab spring roll; a mixture of crab meat and prawns, doused in chili and served with Thai fish sauce. Mum was pretty smitten with her starer of Seafood puff; mini puff pastries filled with scallop, prawn and ginger.
The moment came to convince mum that steamed parcels of meat and vegetables are not only healthy but so good to eat. She looked apprehensive but once she tasted Ping Pong's Spicy chicken dumplings, she gave her approval. And so the the Dim Sum marathon commenced; Pork Shu Mal, Har gau prawns, Coriander dumplings and finally the Crunchy golden; A turmeric dumpling filled with stir friend vegetable, shallots and garlic.
The atmosphere at the restaurant, was chilled yet lively; families were out for celebrations and friends were enjoying after work bites. The interior was distinctly modern with hints of Chinese calligraphy, creating harmonious balance between the old and the new.
There are 12 Ping Pong restaurants in London and each dish costs on average between £3.39 - 3.99.
Visit the website for the restaurant most local to you.
Ping Pong Dim Sum
South Bank
Festival Terrace,
Southbank Centre,
Belvedere Road,
London
SE1 8XX
Tel: 020 7960 4160
Here is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result :-)
Bon Appetit ! Life is good !
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See all pic's and recipe at : www.ChefsOpinion.org
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(via Foodspotting)
Pancakes - Waffles - Eggs - Bacon/Ham/Sausage -- Folks around here call this place the 24-hour 'Disneyland of Breakfast' -- So why don't you drop in for a visit and discover why...
Can You Dig It!
Mongolian BBQ is prepared on a large griddle. Diners pick fresh meats and vegetables from a daily replenished buffet, along with their choice of herbs, spices and sauces, and then a member of staff tosses the ingredients on the griddle and stir-fries them to perfection. You can also have as much steamed rice as you need. Depending on your choice of meal, you may return to the buffet as many times as you like.
Apple Pancakes - Hot off the griddle, the plated pancakes rest on the huge griddle of the large stove with a griddle surface nearly half the length of this new stove. Cindy grated fresh apples into the batter for delicious, moist pancakes.
Teppanyaki (鉄板焼き, teppan'yaki) is a style of Japanese cuisine that uses an iron griddle to cook food. The word teppanyaki is derived from teppan (鉄板), which means iron plate, and yaki (焼き), which means grilled, broiled or pan-fried. In Japan, teppanyaki refers to dishes cooked using an iron plate, including steak, shrimp, okonomiyaki, yakisoba, and monjayaki.
Modern Teppanyaki grills are typically propane heated flat surface grills and are widely used to cook food in front of guests at restaurants. Teppanyaki grills are commonly confused with the Hibachi Grill, which has a charcoal or gas flame and is made with an open grate design. With a solid griddle type cook surface the Teppanyaki is more suitable for cuisine that calls for smaller ingredients such as rice, egg, and finely chopped vegetables.
Waffle Iron, Round & Oval Griddles, and the Halcyon Parlor Oven -- a useful combination of decorative parlor heater and a small oven on top. Why have an oven on a parlor stove? So that, particularly in the intermediate seasons of the year, a household could do without lighting its cook stove and overheating its kitchen. Note that the oven could also be used simply to increase the air-heating capacity of the stove. Designers and, presumably, consumers were drawn to multipurpose appliances like these.