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You don't need a recipe for this dish, although sometimes the eggs don't come out as cooked as we want: they are either too raw or overcooked.
Our technique consists of putting the eggs in a small pot to cook with tap water, that is to say at room temperature, to which we add some drops of vinegar and a tablespoon of cooking salt.
When the water begins to boil, we start chronometer to count eight minutes and after that time we remove the pot from the heat.
We empty the pot of water, but let the eggs cool naturally, without adding cold water.
And that's it.
The time it takes for the water to start to boil depends on the elevation of the area where we are. In our case, the elevation of our area is 700m (2,300 feet) above mean sea level.
The higher the elevation of the area, the less atmospheric pressure there will be, therefore the water will start to boil sooner than at a lower elevation.
If we are, for example, at sea level, the atmospheric pressure will be higher, therefore the water will begin to boil later.
Photo taken in Pozuelo de Alarcón, Madrid, Spain.
COCIENDO HUEVOS DE GALLINA, 2023
No es necesaria una receta para este plato, aunque a veces no salen los huevos tan cocidos como queremos: o están demasiado crudos o demasiado cocidos.
Nuestra técnica consiste en poner en una pequeña olla los huevos a cocer con agua del grifo, es decir a temperatura ambiental, a la que echamos un chorro de vinagre y una cucharada sopera de sal de cocinar.
Cuando el agua empieza a hervir, cronometramos ocho minutos y pasado ese tiempo sacamos la olla del fuego.
Vaciamos la olla de agua, pero dejamos que los huevos se enfríen de forma natural, sin echar agua fría.
Y eso es todo.
El tiempo que tarda el agua en empezar a hervir depende de la elevación de la zona donde estamos. En nuestro caso, la elevación de nuestra zona es de 700m (2.300 pies) sobre el nivel medio del mar.
Cuanto mayor sea la elevación de la zona, habrá menos presión atmosférica, por tanto, el agua comenzará a hervir antes que en una elevación inferior.
Si estamos, por ejemplo, a nivel del mar, la presión atmosférica será superior, por tanto el agua comenzará a hervir más tarde.
Foto tomada en Pozuelo de Alarcón, Madrid, España.
I was SO excited to find this pan! I've been watching some on eBay lately because it's just so pretty! Picked this up for $1 at a garage sale!
Higashi Chaya, Kanazawa, Ishikawa, Japan. November 15, 2017.
By the way, my next Kansai Flickr photo sanpo is on Sunday, April 22. The walking routes will include Ishikiri and Ikoma. Please contact me by Flickr mail for our meeting and route information!
Kitchen: Loft & Aria - Emmerich kitchen
Breakfast Clutter: Tres Blah - Hodgepodge
Canisters: The Loft - Flour, Sugar, Tea Cannisters
Bottles: The Loft - Oil and Vinegar
Cups: +Half-Deer+ Kitchenware - Cups Rack (White)
Tea Kettle: Apple Fall Enamel Teapot - Mint Green
Plants: dust bunny . kitchen clutter . potted herbs .
Hair: Truth - Elixir
Shirt: Tetra - Not so Basic
Shorts: Fashionably Dead - Romantic Sweats
Rings: Kibitz - Single Rings
Champagne Royalty (Louis XIV/Netherlands ) - Louis loves to sleep in our Champagne cooler. He feels more at home, celebration the luxery of ultimate coolness.
Louis XIV, at the age of 1 year 4 months 19 days.
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Details
Louis XIV - Portraits
Louis XIV, le Roi Soleil - our beloved, sweet house cat. Silver-gray but with its golden eyes "le Roi Soleil" of his kingdom. Proud of his loving family by whom he likes to be served generously, tough and brave as long as we are near to him. We enjoy these royal audiences together, precious moments enclosed in our hearts forever.
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Photo - Richard Poppelaars.
© About Pixels Photography: #AboutPixels in #Hellevoetsluis #Netherlands / #LouisXIV #LouisXIV #cat #pets / #champagne
Film camera Mamiya RZ67 ProII (6x6 back), lens Mamiya Sekor Z 110mm f2/8, film Foma 100.
Dark room: enlarger Meopta Opemus 5, author's hand lith print, Fotospeed lith developer LD20, paper Bromekspress-1.
Some cutlery on a plate.
I lit this image by lighting the white wall directly behind the plate with a torch.
today was finally the day owl came home with me.
many months ago i spotted this owl at an antique store.
i wanted it then, but couldn't spare the money.
today i saw it again and decided it needed to come home with me.
it doesn't match my kitchen. at all.
but i love this owl.
banana leaves are very useful in the rural philippine kitchen. they can be used to wrap food like meat, fish and rice before steaming, grilling, boiling, frying or even baking, and gives food a very unique refreshing flavor. aside from that, they may also serve as plates! in some festivities, banana leaves cover tables and food are served directly on clean fresh leaves. no need for plates and cutlery. you eat with your hands. just remember to wash your hands thoroughly before and after! lol!
please see the rest of the set if you have time: www.flickr.com/photos/doctony/sets/72157600790721548/show/
A Portuguese friend of mine tells me that there is a book in his country that contains 1,000 recipes on how to prepare cod.
Perhaps this statement explains why in lots of Spanish homes and restaurants, cooks give the name "Portuguese-style cod" to dishes that are nothing alike and that only have in common that one of their ingredients is precisely cod.
In other words, there are more than a thousand ways to prepare cod and all of them can be defined as "Portuguese-style cod" and I would also add: It's delicious!
In the case of this photo, in addition to the cod there are (all very chopped) red peppers, potatoes, onions, garlic, olive oil, bechamel sauce and at the end grated cheese is added just before putting it in the oven to brown and gratin.
It is literally scrumptious.
Common cod, Atlantic cod or Norway cod (Gadus morhua) is one of about 60 species in the migratory fish family Gadidae.
Lives in cold northern seas. In general, the Atlantic cod is small, although some specimens can reach 45 kilograms in weight with a size of up to almost 1.65 meters.
It has three dorsal fins and a strong chin barbel. It feeds on other smaller fish, such as herring (Clupea harengus) or sardines (Sardina pilchardus).
Cod is overfished in the North Atlantic, where European ships have fished since the 16th century, especially in Newfoundland and Gran Sol.
The economic, social and cultural importance of this fishing is revealed by the numerous confrontations between the fishing powers for the control of the fishing grounds, which is the origin of the current system of international maritime law, the development of human settlements of considerable importance and of many literary works. (Source: Wikipedia)
BACALAO AL ESTILO PORTUGUES, 2022
Un amigo mío portugués me cuenta que existe un libro en su país que contiene 1.000 recetas de cómo preparar el bacalao.
Quizá esta afirmación explique que en montones de hogares y restaurantes españoles, los cocineros den el nombre de "bacalao al estilo portugués" a platos que no se parecen en nada y que sólo tienen en común que uno de sus ingredientes es precisamente bacalao.
En otras palabras, hay más de mil formas de preparar el bacalao y a todas se le puede definir como "bacalao al estilo portugués" y yo además añado: ¡Está riquísimo!
En el caso de esta foto, además del bacalao hay (todo muy troceado) pimientos rojos, patatas, cebollas, ajos, aceite de oliva, salsa bechamel y al final se echa queso rayado justo antes de poner en el horno a dorarse y gratinar.
Está literalmente de chuparse los dedos.
El bacalao común, bacalao del Atlántico o bacalao de Noruega (Gadus morhua) es una de las cerca de 60 especies de la familia de peces migratorios Gadidae.
Vive en mares fríos del norte. Por lo general el bacalao del Atlántico es de tamaño pequeño, aunque algunos ejemplares pueden alcanzar los 45 kilogramos de peso con un tamaño de hasta casi 1,65 metros.
Presenta tres aletas dorsales y un fuerte barbillón en el mentón. Se alimenta de otros peces más pequeños, como el arenque (Clupea harengus) o la sardina (Sardina pilchardus).
El bacalao es objeto de pesca abusiva en el Atlántico norte, donde, desde el siglo xvi, faenan los barcos europeos, especialmente en Terranova y Gran Sol.
La importancia económica, social y cultural de esta pesca se pone de manifiesto por los numerosos enfrentamientos entre las potencias pesqueras por el control de los caladeros, que es el origen del actual sistema de Derecho internacional marítimo, del desarrollo de asentamientos humanos de bastante importancia y de muchas obras literarias. (Fuente: Wikipedia)
Some more shots from this summer when I did a little photo safari in my family's summer cottage.
My grandfather built it himself in the 50's and some of the original kitchenware and knick knacks are still there.
Prints of this photo are available here
#35 on explore, yay! :)
This dollhouse miniature salmon bento box set combo contains a variety of food. It includes a bento box tray, Uni (Sea Urchin) Sushi served with soy sauce and wasabi, Salad, Grilled Salmon, rice and a pair of chopsticks. This is perfect for dollhouse miniatures and your Blythe/Pullip/Barbie dolls. Now your Blythe/Pullip can enjoy yummy Japanese sushi and sashimi!
Everything is 100% handmade from polymer clay except bento box. = )
Bento Box measurement: approx. 3.5cm (Length) X 3.5 (Width) X 0.5cm (Height)
*SOLD OUT*