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Photo taken April, 2021
There is a partial tag on one leaf. I cannot read it . Can anyone ID the Artist?
These dear fanciful tendrils remind me of some wild fairyland. I used soft pastel colors blended with translucent Kato clay to created these tender conical shapes. Once cured, I used gilders paste in bronze, iris blue and red to provide depth and a bit of fun.
I only took the photo !! I have no claim to the artwork !!
detail paste : www.flickr.com/photos/55034210@N05/22101031794/in/datepos...
shrimp paste, called bagoong in the philippines, is a south east asian sauce that is made by fermenting shrimp with proportional amount of salt between 30 to 90 days. another by product of this process is a yellowish sauce called "patis". shrimp paste can be used by itself as sauce, condiment or ingredient in making dishes. in the insert photo the shrimp paste is used as sauce for the traditional local delicacy unripe mango
One of the dips is anchovy sauce.
The other is a mixture of mayonnaise and two types of Japanese seasoning, yuzu-kosho and ponzu-shoyu.
Yuzu-kosho is a paste which contains yuzu (a kind of citrus), chilli and salt. Ponzu-
shoyu is a citrus seasoned soy sauce.
The marinade is made with balsamic vinegar, olive oil, crushed garlic, cracked pepper, smoked paprika, smoked sea salt (Salish), and ancho chili pepper. Marinade the skirt steak refrigerated overnight in zip-lock bag.
Asparagus is soaked just prior to cooking for 20 minutes in a quart of water vigorously mixed with 3 tbsp chili oil, sea salt and Asian chili-garlic paste.
Covered Traeger Grill is heated to 430˚. Steaks go on for 10-12 minutes (medium rare) turning once. Asparagus goes on for 8 minutes accompanied by several garlic cloves which are great to eat 'straight up' with the meal. Carve the steaks across the grain after resting the meat for 3 minutes.