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I caught a few pictures of the kitchen in action while chatting with Executive Chef Mark Askew.

This insect's bright color contrasts with the orange wild flower it feeds on.

Sushi Plating at Tsukiji Market

A bunch of 3-tiered dessert holders for a private party at the restaurant. Top: sweet potato cheesecake. Middle: creme brulee. Bottom: our deconstructed Smores dessert.

Let’s have some fun! A few easy tips & techniques on how high-end restos create art on a plate.

  

fastfoodinusa.com/an-exercise-in-high-end-plating/

Day 9: Jeremy Charles

The Restaurant at Meadowood

Meadowood Napa Valley

St. Helena, California

(December 18, 2019)

 

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

Third course for our First dinner at Melbourne food and wine festival featured Whiting fillet, carrot, zucchini, red elk and orange broth with a tarragon air.

Photos from the preparation of Chef Matt Kantor’s Honey-Braised Short Ribs with Parsnip and Dandelion... details here: unsweetened.ca/2012/09/chef-matt-kantors-beef-short-ribs....

Electro plating shop, Ashford Railway Works

The nickel and chrome electroplating company is actually located at 2020 N. Holly Ave., accessible from a driveway into the Best Buy parking lot off of W. Armitage Avenue. It also does small-lot production plating on various metals.

kids circus staff showing the kids how its done.

Call of the Wild Private Dinner

Mark Strong, Leah Cohen, and Eli Kirshtein.

 

Oakwood Country Club

Kansas City, Missouri

(April 28, 2012)

 

the ulterior epicure | Twitter | Facebook | Bonjwing Photography

Birrieria Zaragoza, Chicago

September 25, 2011

 

4852 S Pulaski Rd

(between 48th St & 49th St)

Chicago, IL 60632

+1 (773) 523-3700

 

A Life Worth Eating

Twitter | Facebook | Vimeo

Not everyone like shiny objects. Try our satin nickel plating option to add a touch of class. Contact us at 0121 440 3173.

Learn More: bit.ly/3vsmv4L

Next, Paris 1906, Chicago

June 2, 2011

 

953 W Fulton Market

Chicago, IL 60607

+1 (312) 226-0858

 

A Life Worth Eating

Twitter | Facebook | Vimeo

When you've cooked a beautiful piece of meat, in this case I've made a Chicken Saltimbocca, try plating in a stack. Not only does the presentation look awesome, stacking food when serving is a great way to incorporate many flavours or sides in a dish. On this plate, I layered Crack Roasted New Potatoes, Glazed Carrots, Chicken Saltimbocca and then drizzled with a hot pan sauce.

Try different vibes and go for satin chrome plating for extraordinary results. Contact us at 0121 440 3173.

Learn More: bit.ly/3vfVYYg

Ok, so its not the best shot but heck, at least I can cook lol. The chicken was perfect!

Genuine Gibson TB-800 Banjo Neck Curly Maple Ebony fingerboard, Hearts & Flowers

 

This is a TB-800 Banjo neck in very good condition. It is a genuine Gibson. As best I can tell this was made in 1968 as the serial number is: 967667.

 

This is a 3-piece curly maple tenor banjo neck with mother of pearl inlay and an ebony fingerboard.

 

This neck has genuine Mother of Pearl Hearts and Flowers inlay Pattern.

 

This banjo neck has no fret wear or fingerboard wear at all.

 

The neck is straight and very nice looking.

 

There are some light finish scuffing but otherwise in really good condition.

 

The nut looks in great condition.

 

No lag bolts are installed in this banjo neck.

 

No truss rod cover is installed on this banjo neck.

 

No tuners are installed on this banjo neck.

 

The pictures tell the whole story and what you see in the pictures is exactly what you get.

 

I have done all that I can do to properly photograph the banjo neck, but please feel free to ask any questions you may have.

 

This banjo neck has 19 frets.

 

This banjo neck is cut for a one piece flange

 

The scale length is: 23 - 5/8"

 

The width of the neck at the nut is: 1.170"

 

The width of the neck at the 7th fret is: 1.352"

 

The width of the neck at the 19th fret is: 1.558"

 

The distance from the top of the fingerboard

to the bottom of he heel is: 2.747"

  

Genuine Gibson RB-800 banjo pot assembly. COMPLETE and RARE. Engraved hardware - $1000

 

Genuine Gibson RB-800 banjo pot assembly with the SUPER RARE 3 ply maple rim. This is a pull from a HEAVILY used banjo that was missing the majority of it's gold plating. The tonering still hast most all it's plating but the tension hoop, flange armrest and tailpiece appear as nickel parts now. (Gold plating was applied over the nickel plating) Rim is in EXCELLENT condition although it shows finish checking in the original lacquer and the bead of wood between the upper portion of the flange and lower lip of the tonering has lost all it's original finish entirely. Flange and tonering fit extremely well!

 

Original cast zinc Tension hoop is not blossomed.

Original cast zinc flange with Doehler casting mark is not excessively pulled.

Armrest appears to have original welding marks...ie...unrepaired.

Tailpiece has had a modification to allow use of either loop or ball end strings...

also the flip cover is NOT original to the tailpiece but seems to work fine.

Original hooks and nuts,

Original coordinator rods.

Original engraved tonering fits the rim EXTREMELY well.

 

MOST RB-800 banjos were built around the multiply rims that few people gravitate towards. The few that had the highly desirable THREE PLY MAPLE rims are extremely rare and were built between 1964 and perhaps 1967/68. Few of the banjos exist at all from this era.

 

This is a NOS Gibson RB800/TB800 resonator from the Gibson Kalamazoo plant. It has never been fitted to or installed on a banjo. The neck notch has not been cut and no retaining screw brackets have been installed. Since the Kalamazoo plant was closed in 1984 it would be prior to that.

Flame maple both inside and out. Inside diameter of the inner shell is 12-3/4", inside diameter of the "lip" area is 13-1/8", the outside diameter is 13-11/16".

Nelson’s Anchorage and the 100 Ton Gun

 

The location of Nelson’s Anchorage and the 100 ton gun, at Napier of Magdala Battery, has long been regarded as strategically important because of its ability to protect the entrances to both the main commercial harbour and what was the Royal Naval Dockyard in Rosia Bay. It was in this bay that H.M.S. Victory anchored for repairs after the battle of Trafalgar in 1805, before returning the body of Admiral Lord Nelson to England for burial.

 

Designed and manufactured in Newcastle-upon-Tyne, by Sir W.C. Armstrong in 1870 and nicknamed “The Rockbuster’ – this is the best preserved example of an early ‘Supergun’. Four were originally made and sold to the Italian Navy for mounting on their battleships. The British Government, alarmed that their important Mediterranean bases might be defenceless against long range bombardment from these Weapons, commissioned two guns each for Malta and Gibraltar.

 

For the era in which they were built, they were amazing state of the art and completely unique, and in fact remain so today. Two of those built still survive in the world today. One still resides in Malta and the other here in Gibraltar, at Napier of Magdala Battery.

 

The second gun’s location on Gibraltar was at Victoria Battery, on the site of what is now the Gibraltar Fire Station. Aspects of what was the below-ground infrastructure of that gun position still survive as well and remain in use for training by the Fire Brigade of Gibraltar.

 

The gun at Nelson’s Anchorage (Napier of Magdala Battery) is the one that was originally situated at the Victoria Battery, and it was moved to Napier when the gun there split during firing. The gun could originally fire one round every four minutes, but Lieutenant Colonel Ogilvie’s detachment reduced this time to two and a half minutes, which possibly contributed to the splitting of the original barrel.

 

The 100 Ton Gun battery at Nelson’s Anchorage was constructed here between 23 December 1878 and 31 March 1884 on the site of the old 2nd and 3rd Rosia Batteries at a cost of £35,717. Named after the governor, Lord Napier of Magdala, it remains a fascinating monument to Victorian artillery and technology.

 

This gun presented a typical Armstrong appearance, with a steel barrel encased in successive layers of wrought-iron, built up to form an increasingly massive bulk in the breach area. A typical product of the heavy engineering of the Victorian era, it probably represented the Zenith of its kind. The barrel comprised of a toughened steel tube in two parts. Forged and tempered in oil, with a steel ring in halves over the joint, and a series of sixteen wrought-iron coils shrunk on successively.

 

The 17.72 inch Rifled Muzzle loader, or 100 Ton Gun, has a barrel that is more than 32 feet long and can fire a shot that will range up to 8 miles in distance. Truly an amazing weapon in its time.

 

They were the largest guns of any kind that needed to be loaded through the muzzle, and were so large that it required an hydraulic system powered by steam to carry out the loading and firing operations. A steam engine pumped water into the bottom of a well, forcing an 85 ton piston up the shaft. It was this weight compressing the water beneath it which provided hydraulic pressure to move the gun. Although the official handbook states that sufficient pressure could be achieved in 35 to 50 minutes – a minimum of 3 hours is more often quoted. What seems today to be a ridiculously long response time was probably adequate for an era in which most ships still had sails.

 

Each gun required a crew of men to operate it, a crew of about 35 men to be exact, and after the initial head of steam was built up, the crew could fire the gun every four minutes. It took a total of 450 lbs of black prism gunpowder packed into 4 silk cartridges to propel the 2000 lb shell out of the muzzle with a speed of about 1540 ft per second. The cartridges were made of silk because this was almost entirely consumed by the explosion, leaving very little

residue in the barrel.

 

Like a gigantic cannon, the 100 ton gun was muzzle loaded using hydraulically powered ramrods 45 feet long. Their bristled heads were located in two armour plated loading chambers, situated on either side of the gun. In order to load, the barrel was turned first to one chamber to receive its silk cased charges of black prism gunpowder – and then traversed 180 to the opposite chamber to receive a shell.

 

The 100 ton gun had a 150 field of fire and was said to be capable of engaging a target up to eight miles away. This would have covered the Bay of Gibraltar – as well as the Spanish mainland towns of San Roque, Los Barrios and Algeciras. However, it is doubtful that this range was ever actually achieved. More conservative estimates put the gun’s maximum range at around five miles and the official record of armament PFG,951 lists the accurate range limit as only 6500 yards.

 

To impart rotation to the projectiles in flight and thereby increase their accuracy, the inside of the barrel was rifled with 28 twisting grooves. Large copper discs, called gas checks, originally used to stop exploding gases ‘leaking’ past the projectile, also served to impart the spin with the projections to engage in the rifling.

 

In 1863 Captain William Paliser invented a method of casting shot with the point in an iron mould. This cooled the point more rapidly and produced a brittle, but extremely hard tip – which enabled a shell from the 100 ton gun to penetrate 24.9 inches of wrought iron. A formidable prospect in an age when the best protected vessels only had armour plating 18 inches thick.

 

Although much about the 100 ton gun would have been familiar to a gunner in Nelson’s Navy – it also contained many revolutionary features. Just one example is that it was fired not by igniting a fuse, but with a platinum wire heated red hot by electricity from a battery. Information necessary to aim the gun was conveyed to a telephonist by range-finders situated higher up the Rock. Since the telephone had only recently been invented in 1876, this post of telephonist must have been one of the first in the British army. However, this use of ‘new’ technology contrasts vividly with the fact that commands within the battery itself were still conveyed by speaking tubes and

trumpet calls.

 

There is a story told about the 100 ton gun that is quite interesting too, which again speaks to us of the technologies of the time. It tells of a visit of the Inspector General in about 1902. Reportedly they were preparing to fire five rounds at a full charge and on their first try, the tube was all that fired. Further tries on their part as well as misfire drills were attempted but nothing seemed to work. At the end of the waiting time, which was thirty minutes, the General requested that a volunteer step forward and be put down the gun and fasten a shell extractor to the unfired projectile so that it could be removed.

 

There was quite a long pause prior to a tall thin soldier’s stepping forward and stripping to the waist to be lowered into the gun. He was safely removed from the gun and had completed the task for which he entered it, and it is said that he was, on the spot, promoted to bombardier. Not the most prolific of rewards for having risked life and limb, but certainly one that changed his life! All in all, the 100 ton gun at Nelson’s Anchorage is certainly well worth a visit, a testament to another, far more violent and uncertain time, when the Rock was unbreachable and the supremacy of the Royal Navy was tested and retested and not found to be wanting.

We couldn't help noticing that this young girl wore no rubber gloves

I wanted to go for rich wife living alone vibes with this shot and I think it was successful.

To plate these, all we had were berries so I piped my meringue in a sort of spiral pattern with the star tip and left some space at the top for the berries.

Ross Larkin and Jeremy Charles

 

Day 9: Jeremy Charles

The Restaurant at Meadowood

St. Helena, California

(December 18, 2019)

 

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

St. Helena, California

(December 16, 2019)

 

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

St. Helena, California

(December 17, 2019)

 

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

St. Helena, California

(December 17, 2019)

 

the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography

brass faucet

 

high quality chrome plating

 

need more please visit

 

www.perpailtd.com

We loved every bite of this pasta. The slow cooked garlic, onions, and tomatoes added layers of different, natural sweetness. And the two vinegars added a slight punch at the end.

on it's way out. 100515-32

Bero

889 Queen St E

Toronto, ON

(416)477-3393

bero-restaurant.com/

 

Co-owners: Andrew Bridgman, Giulio Marconi and Matt Kantor

Chef: Matt Kantor

Plating up in Lucky Beach

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