View allAll Photos Tagged griddle
No, not Wheaties this time. Griddled tapioca crepes are ubiquitous in indigenous villages in the Brazilian Amazon, not just for breakfast.
Winnemucca, Nevada - August 5, 2020: Retro neon sign for The Griddle restaurant in the downtown area
Best viewed Original size.
Eastleigh (70D) BR Standard 4 4-6-0 stands in Waterloo station with a train (believed to be ) for Southampton - 12/06/1963.
Note the Griddle car to the right of the 4MT, it seems this is part of a 4-GRI emu, one of three 4-RES units whose restaurant cars were rebuilt in 1962 along similar lines to the first three Mark I Griddle cars
© 2016 - Peter Brumby. Scanned by me from the original 120 format negative; photographed by Peter Brumby & reproduced with his permission.
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56090 on 0Z41 12:20 Weaste Tarmac Colas - Crewe Basford Hall Yard Route Proover, seen here gingerley heading back to Eccles Loop after forcing its way through the overgrown forest which now befits the Weaste Branchline, the gated entrance to the loop and terminal was full denied so i'd assume there gona try again soon with a view to taking Cement tanks down the branch once more 08/09/2024
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The diet of Kamayurá villagers, as in much of the Amazon basin, consists almost entirely of manioc griddle cakes and smoked fish.
MOC: Snack Bar. In the corner, by the little round window, there's a griddle for preparing hamburgers. There's a microwave oven above it.
The Griddle, 460 West Winnemucca Boulevard, Winnemucca, Nevada. The Griddle opened for business in 1948. They originally operated from Memorial Day through Labor Day each year and serving breakfast, lunch and dinner. It was purchased in 1960 by Mike and Betty Aboud and became a year round operation. Through out the 1960’s the Aboud’s continued to serve breakfast, lunch and dinner. But in the early 1970’s they made a bold move and turned their attention to breakfast and strictly breakfast. Perfecting a homemade breakfast, the Aboud’s built a name and reputation that became synonymous with “Good Cookin”. In the mid-80’s David Aboud, Mike and Betty’s youngest son, took over day to day operations and brought lunch back to the table. David continued to build on his parents’ reputation by offering diner style fare with a gourmet twist and his mother’s homemade desserts. In 2005, David purchased all of the family holdings and shifted his attention to sharing The Griddle hospitality with other communities and friends through expansion. They now have three other locations in Idaho.
Ok, this works with just about any cookie cutter you have, which makes it extremely versatile (and if you know how to make your own cookie cutters, you're only limited by your imagination!)
Follow the instructions for your favorite pancake mix or recipe. I'm using the pumpkin pancake recipe (see the kangaru bento) with a flat electric griddle at 375. But do whatever normally works for you for pancakes.
1) Take a cookie cutter (not plastic, obviously) and thoroughly bespray it with cooking spray. The more thorough the better.
2) Place it flat on the hot griddle. The spray might sizzle a bit- that's fine.
3) Take a spoon (I'm using my trusty 1 T measuring ladle here) and carefully fill in the shape. Don't worry if some gloms onto the outside of the cutter- it's easily dealt with later. IMPORTANT: Don't fill it more than halfway. The mix will foam up and fill the mold on its own; if you fill it more than halfway, it'll spill over and you'll have a mess on your hands.
4) As the pancake cooks, it'll foam up and fill the mold. The cookie cutter metal gets hot and cooks it from the sides, too. Don't stress about air bubbles- it'll turn out fine. But you'll have to leave this cooking a tad longer than you usually cook pancakes, owing to the thickness and temperature differences.
5) When it looks like this (mostly dry on top, crustified bubbles), it's ready to flip. Slide a long spatula under the cutter carefully. I hold a pinch of wet paper towel between the fingers on my other hand so I can nudge/guide the flipover without burning my fingers.
6) The other side won't take nearly as long, since it's already pretty much cooked through. Doesn't this make pretty patterns? Let it go for a few minutes more, periodically sliding your spatula underneath to check the underside. When the underside is golden brown, you're good.
7) Carefully transfer the entire works to a plate using a long spatula.
8) Here's where you'll thank me for that cooking spray. With the filled mold flat on the plate, gently prod at the pancake with a finger. It's more durable than it looks. Continuing to poke gently with one hand, slide the mold up with the other. It should pop right out.
You can remove the little outside globs with a butterknife or your fingers. A perfect specimen will be as thick as the cookie cutter and golden brown on both sides. They freeze really well, so go ahead and make an entire batch of different ones! (I made a veritable zoo, then broke out the food colors and made some more),
Now you have one more excuse to go nuts on cookie cutters the next time you're out shopping ;) I know I've got...oh, roughly a thousand. LOL
Beneath warm lights, tofu cubes, sliced peppers, and onions sizzle on a Fijian griddle—steam weaving through the air as the cook works intently just out of frame. This cinematic moment captures the sensory pulse of street food: earthy aromas, tactile textures, and the rhythm of a busy kitchen. It’s a delicious intersection of craft and culture, where everyday cooking becomes a moment of shared heritage.
Strobist: Godox TT600 in a 22” griddled Fotodiox beauty dish, fired with a Flashpoint R2 Pro controller, Canon 7D Mk II, Canon EF-S 15-85.
We have been pretty much avoiding wheat for the last three years, so our recent discovery of making pancakes from oat flour that I make from rolled oats was a big deal. My grandsweeties like them as well or better than the wheat ones.
British rail MK 1 Griddle car 1105 built in 1952 at Doncaster works renumbered to 975878 in April 1981 when transferred to departmental use seen on the mid Hants railway in green livery
Two 80/20 3 oz. patties smashed thin onto an unoiled 500° Le Griddle. Swiss cheese on one, Colby Jack on the other. Lettuce & tomato. Nothing else except the seasoning in the beef.
Recipe:
Slice aubergine, skin and slice peppers.
Griddle the vegetables until tender
Arrange by alternating layers of aubergine, mozzarella, basil leaves, red pepper.
Drizzle with pesto.
Bedtime Barbie comes in to tell the girls a fairy tale story. It's all about the Princess and how she meets Prince Charming. After she's done the story, they beg her to tell them another one. Of course she does , this one will be Lady and The Tramp. They get very sleepy and she tucks them all to bed!
Explored :: position 440 on Monday, April 5, 2010
Griddled ciabatta with creamy, fresh mozzarella, sun-dried tomatoes, and fresh basil - my way
I don't like boring sandwiches! I've had these in restaurants that managed to ruin them -rubbery cheese, tomatoes with no flavour, no seasoning, 1 basil leaf !!! .......
But when they are bursting with fresh, flavourful ingredients, and quick to prepare - well, who can say no! Just follow these super simple steps and you will be in for a treat :-))
To make this lovely lunchtime treat:
Take a nice piece of ciabatta, slice it in half. Heat a heavy-bottomed griddle or frying pan [non-stick if you have one], and add 15 ml of the oil from a jar of herbed sun-dried tomatoes. Once the pan is hot, add the bread on the cut side for a few seconds, then turn over and top one piece of the bread with a thick slice of fresh, creamy mozzarella. Top this with a few pieces of drained sun-dried tomato, some fresh basil leaves, and sprinkle with sea salt and generously with freshly ground pepper. Top with the other piece of ciabatta, and press down with a fish slice. Cook a few minutes on each side till lightly toasted and the cheese has begun to melt. Serve on a warm plate.
This takes barely more than 5 minutes to prepare.
Usefull hint:
To store the unused portion of fresh mozzarella, place it in an air tight plastic container in which you have added water and about 20-30 ml [a few teaspoonfuls] of salt. The water must fully cover the cheese. If you purchased your mozzarella in a plastic container that had liquid in it, drain this and rince the cheese, then put it back in the container and proceed as above. Always make sure to use a clean, dry knife to scoop out what you need. It will keep for several days in the frigde.
A simple but delicious appetiser.
Prepare the polenta in the morning or the day before, and pour in a pan lined with parchment paper to set. I had added parmesan cheese to this version, but you can make it plain.
Toss halved cherry tomatoes or baby Italian plum tomatoes with a generous amount of extra virgin olive oil [EVOO], several sliced cloves of garlic, fresh sprigs of rosemary, sea salt and freshly ground pepper. Spread on a large baking sheet and roast for 20 to 30 minutes.
Meanwhile, slice the set polenta into squares or diamond shapes. Heat some EVOO in a heavy skillet or griddle and sear the polenta over med-high heat. Place a few slices or polenta on warm plates, top with roasted tomatoes and serve.
Griddle cakes. Ajijic, Mexico. The boy cooks them and sells them while the parents prepare the dough.
The Griddle
Winnemucca, Nevada
A cute little diner. Go for the ambiance and stay for the delicious french toast! YUM!!
Serving a variety of very fresh fish, cooked over a wood griddle. Some of the best fish, you'll ever taste.
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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."
Grilled Five-Cheese Sandwich -- a Sam Craig original recipe. Four different kinds of cheese on sourdough French bread. Two slices of Baby Swiss, one and a half to two slices of Monterrey Jack, a quarter- to half-cup shredded extra sharp Tillamook cheddar, and a quarter- to half-cup cubed Jarlsberg or Wisconsin farmer's cheese (much firmer and more flavorful than regular, unripened farmer cheese). Smear just a little bit of Miracle Whip spread on both slices. Heat the griddle to 350 and grease with butter or oil (butter will brown quickly, delicious if it doesn't burn). Lightly butter the outside of the bread before placing it down on the griddle. Grill about 5 minutes on each side or until cheese is dripping out of the sides. Sprinkle grated cheese on top of the sandwich (Tablespoon of grated cheddar, Jack, Parmesan or Jarlsberg.) and flip. Wait 30 seconds to a minute to let cheese form a crunchy crust. Repeat the process on the other side, take it off the heat, cut in half and add cold tomato slices or serve with ketchup.