View allAll Photos Tagged plating
Peeps Sushi arranged on the plate, for all to enjoy. (Except the Peep-rights commission who have called us "murderers" and "the worst sort of peep-les.")
"Christmas Wreath"
Smoked turkey, fried onions.
(Takazawa)
Twelve Days of Christmas
Day 7: Yoshiaki Takazawa
The Restaurant at Meadowood
St. Helena, California
(December 16, 2017)
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Veal Cheeks
Thai vinaigrette, green curry butter.
Synergy Series #5: Grant Achatz
Spoon & Stable
Minneapolis, Minnesota
(April 13, 2017)
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Great vegetarian options at Thai Asian Cuisine! A scrumptious dish.
4337 Butler Hill Rd, St. Louis, MO 63128
Factory worker plating metal parts. The jug on the work bench is Consolidated Equipment Inc. Electroplating Solution, Poison. The photo was taken in 1950, I scanned it from a 4X5 negative.
Synergy Series 3.2: Traci Des Jardins
Spoon & Stable
Minneapolis, Minnesota
(July 19, 2018)
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One of the newer menu items at Tofte's Table in Waukesha, WI.
Photography by mike batZler
Milwaukee, WI, USA
@mbatzler
This Custom Shop Stratocaster was gold plated for a professional musician's collection. This photo was published in a BBC News item (news.bbc.co.uk/1/hi/england/somerset/8334329.stm) and other photos published in guitar magazines.
lunch: burrata, tomato, basil, anchovy, balsamic.
For more, check out CONSUMED(I,THIS), a food blog.
Number 1 benefit of Chrome plating your motorcycle:
Motorcycle owners are familiar with the term chrome plating. This is a process of applying a thin layer of chromium onto metallic or plastic parts of your motorcycle. “Chromed” motorcycles look really bright and shiny. If you pass by motorcycles and see some parts that seem to look like mirrors, you can bet that those are chrome plated. Aside from making a motorcycle look shiny, chrome plating motorcycle parts have a lot of benefits and advantages. Most owners are not even aware of these.
The first advantage is that chroming makes your motorcycle look cooler. Most of us tend to look and stare at attractive vehicles that we see. If you own a chromed motorcycle, you’ll get lots of stares and admirations at how shiny and beautiful your motorcycle is. Who wouldn’t want that? For some, this might be a great way to start conversations with random people. The best way to flatter motorcycle owners is to compliment their ride. When your motorcycle is chromed, looks of awe and admiration are on your way.
For other benefits of chrome plating your motorcycle check out: {Reference: classiccomponents.com/blog2/benefits-to-chrome-plating-yo...}
Poached pear (flavoured with star anise, bay leaf and cinnamon), under citrus/vanilla bean sauce. With Chocolate tuile at the side. Raspberry coulis, chocolate mousse quenelles, topped with milk chocolate/hazelnut waffer crumble. At the corner is a fruit salad of strawberry and mango with a chocolate butterfly tuile.
This portable bench is placed near the plating bench to hold a number items including finished parts from the day before.
The gray tube in the upper left is a plating dummy that is plated in the first run of the day to purify the solution. The hair dryer is used to blow dry the freshly finished parts at a medium heat.
The respirator has chemical cartridges and is worn anytime I'm working with the chemicals. I also wear eye protection and a full length lab apron. Other items include paper, pencil, calculator, copper wire for stringing parts together and paper shop towels.
Number 1 benefit of Chrome plating your motorcycle:
Motorcycle owners are familiar with the term chrome plating. This is a process of applying a thin layer of chromium onto metallic or plastic parts of your motorcycle. “Chromed” motorcycles look really bright and shiny. If you pass by motorcycles and see some parts that seem to look like mirrors, you can bet that those are chrome plated. Aside from making a motorcycle look shiny, chrome plating motorcycle parts have a lot of benefits and advantages. Most owners are not even aware of these.
The first advantage is that chroming makes your motorcycle look cooler. Most of us tend to look and stare at attractive vehicles that we see. If you own a chromed motorcycle, you’ll get lots of stares and admirations at how shiny and beautiful your motorcycle is. Who wouldn’t want that? For some, this might be a great way to start conversations with random people. The best way to flatter motorcycle owners is to compliment their ride. When your motorcycle is chromed, looks of awe and admiration are on your way.
For other benefits of chrome plating your motorcycle check out: {Reference: classiccomponents.com/blog2/benefits-to-chrome-plating-yo...}
Cortney Burns
Twelve Days of Christmas: Nicolaus Balla & Cortney Burns
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Howard Hanna
Harvesters Chefs Classic
The American Restaurant
Kansas City, Missouri
(June 28, 2014)
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Whelk Tartine
Seaweed, seaweed butter.
(The Restaurant at Meadowood)
Karen Man
Twelve Days of Christmas
Day 11: Justin Yu
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2015)
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Joshua Skenes
Saison
San Francisco, California
(August 8, 2013)
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Jorge Vallejo
Twelve Days of Christmas
Day 3: Christian Puglisi
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 8, 2015)
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Food & Wine’s Best New Chef, Edouardo Jordan of Seattle’s Salare, shows us how a professional (who trained at The French Laundry, Herbfarm, Per Se and Lincoln) plates his food.
Terroir Rural Retreat 2016
Hosted by Durham Region and Feast ON
Location: Ocala Orchards and Winery
Date: April 26, 2016
The Chefs:
Albert Ponzo, Le Select Bistro, Toronto
Ryan Crawford, Backhouse, Niagara-on-the-Lake
Jesse Vallins, Maple Leaf Tavern, Toronto
Binh An, PORT, Pickering
Travis Barron, Northwinds Brewhouse, Collingwood
Shaun Edmonstone, Bruce Wine Bar, Thornbury
Benjamin Leblanc, Iron Kettle Bed & Breakfast, Comber
Ricky Casipe, Hawthorne Food & Drink, Toronto
Owen Steinberg, Harvest Kitchen, Toronto
Peter Shambrook, Detour Cafe, Dundas
Ryan O'Donnell, Mercer Hall, Stratford
Nick Benniger, Nick & Nat's/Taco Farm, Waterloo
Jason Bangerter, Langdon Hall, Cambridge
The participants: presenters and guests of Terroir 2016
Summary on TorontoLife: torontolife.com/food/terroir-2016-tenth-anniversary-rural...
Another texture for your Photoshop layering fun -- this is a bit of the stern of the Gold Rush ship Niantic -- seen at the San Francisco Maritime National Historical Park (in the "Bathhouse Building").
Uploaded for free use under the terms of a Creative Commons license. If you use this texture in subsequent works, please link back to this image's Flickr page, and put a thumbnail of your creation in the comments here (so everybody else can see what you've done with it). Thanks!
David Breeden and James Passafaro
Synergy Series 4.2: Solomonov
Spoon & Stable
Minneapolis, Minnesota
(October 22, 2021)
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The latest Secret Pickle Supper Club was held on March 26th at Loft404
This Pickle’s theme was spring and each course included elements of a spring festival held around the world.
Spring Pickle Menu
La Mugnaia made with aperol, gin, orange, tonic (the custom cocktail we designed to align with Carnivale de Ivrea, the Battle of the Oranges held every year in Ivrea)
King Crab served with gelee made out of coconut and condensed milk, a basil leave and granadilla. (Hansik the Korean Cold Food Festival)
Bass crudo with lemon juice, coffee oil, sel gris and a beer-bread sauce made with oak aged ale and garnish is puffed farro. (Starkbierzeit - the German festival of strong beer)
Jumbo sea scallop butter poached served with hen of the woods mushrooms, artichoke and served with a meyer-lemon foie vinaigrette. (Cuaresma - Lent in Spain)
Halibut sous vide in olive oil served with a ragout of white asparagus, purple potato and fennel. Garnished with pea shoots and pea marshmallows. (Ostara - the Pagan and Wiccan celebration of the Vernal Equinox)
Confit of rabbit leg, pulled and served with goat cheese gnocchi a la parisianne, with garlic scapes. Finished w/ parmigiano reggiano. (Bacchanal of Gnocco - Verona’s festival of gnocchi)
Lamb sous vide then seared and served with basmati granita, chickpea puree, slice radish, micro radish and olive powder (Nowruz - Persian New Year)
Deconstructed carrot cake served with carrot puree, nutmeg crumbs and mousse of cream cheese. (Holi - Hindu festival of colour)
Want to be invited to our next Secret Pickle Supper Club?
Laurent Gras and Marielle Fabie.
Saison (Laurent Gras Guest Chef Dinner)
San Francisco, California
(October 8, 2013)
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Oliver Antunes and Will King-Smith.
Twelve Days of Christmas: Rasmus Kofoed
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 18, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography