View allAll Photos Tagged griddle
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
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!
Mmm, 28 day old beef in a red wine marinade seared quickly on a griddle. Tender and juicy :D First attempt at food photography, so go easy on me.
50D + Tamron 60mm f/2 Macro
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.
60,000btu stove, griddle, and bbq slide out. Our stove systems have their own leg structure so you can use them anywhere you want and stow them easily and securely on the galley slideout
... on a jiko. Laborious work!
The charcoal fired jiko drops its ashes below; the little door at the bottom regulates the heat if necessary. The chapatis are cooked on a thick iron griddle which spreads the heat evenly and is used only for this purpose.
This picture has appeared in Pocketcultures, here :
pocketcultures.com/topicsoftheworld/2009/12/25/cooking-ch...
Exploring different angles for photographing vegan pancakes on the griddle. Playing with aperture, using a tripod, fiddling with light. Yum!
An old friend of mine came through town last night. We met up at his hotel and went to breakfast this morning. The manager suggested a restaurant called "The Griddle". When I saw the sign, I thought they had stolen the logo from my favorite restaurant in Nevada (Winnemucca) with the same name. To my surprise, this restaurant is a branch of the original. I was delighted to find all the items on the menu were the same items available in Winnemucca. Their prices have gone up a bit since my last visit, but you really can't beat their food!
Maria del Carmen Flores
Estrellita's Snacks
San Francisco, CA
Photos by Amy C. Evans
Visit www.southernfoodways.org for more.
People preparing food on portable griddles along the floating market. The red stuff in the bowl is true, unmilled jasmine rice. Soooo good!
36" porcelain enamel coated steel griddle.
I'm really liking this one, since it's a lot like cooking on my enameled cast iron cookware.
Burger IMG_3203-1 f
...chickpea curry, whole wheat sourdough flatbread hot off the griddle, and plain yogurt with chaat masala.
#learningtobakebread
So as many may or may not know, I am an extremely fussy eater. As I've grown up I have been very slowly trying new foods, in the hope that I can overcome the fussiness and allow myself to actually have a choice when I go into a restaurant and not just order a burger and fries.
I have only recently started to eat pork! I've already had it cooked in 3 different ways which hasn't helped as I now demand that my meat is cooked in a certain way. The best way so far is in a Budweiser Marinade, cooked in the oven through to the middle on a slow cook, then chucked on the BBQ. Second best was when I had dinner at my brothers house a few days ago, when I had Pork Belly cooked in the oven on a slow cook then put on a griddle.
I decided today that I should try and have some of the same meat at home, but it was cooked completely on the hot plate griddle on our hob. I gotta say that this was definitely the worst way! It gave the meat a rubbery texture that was just really unappealing, and the Chinese style sauce tasted weird.
It seems that pork is much nicer if its cooked in the oven prior to being grilled or BBQ'd!
Anyway, as this dinner was the only highlight of my day, this was the photo I chose to take. I am not overly happy with the colours, or my continuation of portrait photos with retro colouring and fades around the edge. Stuff is getting too samey! Problem is I am scared to start changing the style as I like to continue the theme just to not make any photos look like 'odd ones out'.
Griddled asparagus, fresh mozzarella, culatello, oak roasted tomatoes, olives - and fresh borlotti beans with anchovy, garlic and sage (not pictured).
Buy a quality Griddle-Plate today from Sreca Kitchen Equipments.
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For more information call us at +91-9828716666. Drop a mail at srecakitchens@gmail.com
Here class 08 shunter 08377 sits in a siding at Alresford Station on the Mid Hants Railway accompanied by BR mk1 Buffet Car S1105. Built in 1952, this former Restaurant first was rebuilt by BR to Griddle configuration in 1965.
Lamb and Veal Sweetbread Pate
Pistachios, candied grapefruit peel, and grapefruit curd. Served with griddled bread. ($14)
Notes: How does one make pate out of sweetbreads? Aparently, just mix in with some pork meat and fat, like any other pate. This was more rough-hewn than smoot, obviously. Other than having a particularly soft consistency, with pockets of creaminess, the sweetbread element wasn't noticeable.
The grapefruit elements - both curd and candied rind - went shockingly well with the pate.
My first bite: I don't know what was better, the bread, which had been griddled a bit dark (how I like it) with olive oil, was awesome.
This was an off-menu item.