View allAll Photos Tagged griddle
... or 'griddle' if you're not Scottish. I made a stack, for Easter lunch for John and me and Easter brunch for Johnny and Jenny (same meal, at the kitchen table, but we were up MUCH earlier and had breakfast!) SO delicious with sugar and lemon. Mmmmmm.....
Last week I was in Savannah, Georgia on a business trip. It was nice to be back in the south again...land of sweet tea and great biscuits!
Speaking of sweet tea and biscuits...since I was in Savannah, my coworker and I visited Paula Dean's restaurant, The Lady & Sons. If you don't know, Paula Dean is one of the "stars" on Food Network. It was a really good meal, though a bit too pricey for what you're getting. Still it's kind of cool to be able to say I've eaten there.
As for the image....that's a Cheddar biscuit on top, and a corn bread griddle cake on bottom. Both were delicious, especially the biscuit!! I thought the combination of the food, that warm candle light glow, and the silverware & lace made a nice picture...even if I did cut off the tops of the condiment bottles back there.
18-55mm @ 18mm
ISO 800
1/2 sec @ f/3.5
Making an "outdoor" breakfast for a group of friends on the camping griddle. (Bacon and pancakes done and waiting in crock pots.)
The Blackstone 4 burner 36" gas griddle is the master outdoor cooking station. Cook breakfast, lunch or dinner - there's room for 28 burgers or 72 hotdogs! Comes with four independent heat controls and 60,000 BTU's for truly epic meals.
Squid with green bean, and tomato salad.
Ingredients:
A squid
Green beans seared in griddle
Orange and red Meli Melo tomatos
Crispy chinese lettuce
Chopped sundried tomato
Spring onion
Red onion
Paprika
Eliza Dushku hosts The Griddle Cafe Red Velvet Pancake Mix launch party at Kitson in West Hollywood January 13, 2011
59 inch Jade Cooktop with a high temperature Wok burner, double grill and thermostatically controlled griddle. There are slide-out trays under each of the five sections to catch spills and debris.
This cooktop comes with a special ring for the burner and a commercial wok with cover.
Jade is a division of Dynasty which is a division of Maytag
Frozen lemon curd, shortbread, toasted meringue made on anti-griddle.
Read more at Dessert By Candy.
I love kitchen gadgets. This griddle was delivered today. It's 12 inches in diameter and made of enameled cast iron, perfect for a small pizza.
Underneath the griddle surface is a charcoal "pit". Briquettes go on top in the center. You put starter paper underneath the briquettes and light it up. Cobb says not to use lighter fluid.
There's a "moat" outside of the charcoal area that can hold liquid for steaming. If you are cooking something on the griddle, juices will run into the moat and not into the coals, which prevents that burned fat taste. You can probably roast potatoes down here also, or fill it with an aromatic liquid (beer).
This photo shows a quesadilla or similar stuffed flatbread being cooked on a flat griddle or grill surface. The item has a slightly browned exterior with some charred spots, indicating it's being grilled to a nice crisp texture. A metal spatula or turner with a blue handle is visible, ready to flip or remove the food item. In the background, there appears to be someone cooking, though they're mostly out of focus. This looks like a scene from either a restaurant kitchen or a food stall where these types of items are freshly prepared on a hot cooking surface.
Murtabak (aka Martabak, Mutabbaq) is a stuffed thin pancake with a spiced meat mixture. The balls of dough in the plastic bucket are similar to roti canai, a thin flatbread. In Malaysia, both dishes originated from Indian Muslim food establishments but is beloved by all ethnic groups.
The first step to cooking one is to roll out a ball, lay it on the griddle, then add the meat mixture, fold up the corners into a neat square shape, and enjoy by itself or with sweet onion relish. I eat mine with a spicy curry ^^
Perfect steak, and quite pleased with the photo. Rice was cooked in Bovril (it worked!), with crushed chillies.
Fresh off the cast iron griddle and perfect! My first attempt at English muffins. (Though I've been making griddle breads for decades - pita, journey cakes, left-over bread dough cooked on a griddle :) ) Used @paul.hollywood's @bbcfood recipe and what I had on hand (sorry Paul, couldn't follow to the letter) Made with @k2milling All Purpose picked up on the @farmfoodcare media tour and a quick rise yeast. I did have the griddle too hot, so a couple got a bit of carbon, but I'm delighted with these! Beautuful, great flavour and quick! . . . #LexGoFurther #fbcigers #englishmuffins #homemade #baking via Instagram ift.tt/2XNTNck
Farm Benedict:
Crispy hand hammered pork tenderloin w/ market yellow tomato, spinach, bar b' que cream and topped w/ scrambled eggs. Served with fruit.
All Benedicts served on a fresh split biscuit with griddled mashed potatoes
Hash House A Go Go
3628 5th Avenue
San Diego, CA 92103-4220
(619) 298-4646