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Slice (2011), de George Legrady [Hungria/EUA]
Emoção Art.ficial 6.0 (2012) - Bienal Internacional de Arte e Tecnologia, do Itaú Cultural
Slices from a bread loaf. Used to make a fresh bread crumb topping for a simple macaroni and cheese.
Black and white darkroom print. Thin lime slice squashed between perspex and put into enlarger to project light through....
Chocolate mudcake layered with chocolate ganache. Both the slices and the cupcake have been carved to shape
I completed this cake at Planet Cake in Sydney as part of the Basics Series.
Iccle bit of mid week painting action with SNUB at SLICE in Hove.
Quick 2.5hr sesh in the basement......
Simple, classic logo painted on the window of new pizza spot on Piedmont in Oakland: Slicer Pizzeria.
A rich and heavy dessert, this caramel slice is perfect for an after dinner treat. The slice is best served a day after making for the flavours and texture to come into its own.
Equipment: Food processor, slice pan, baking paper
Base
1 cup walnuts
1 cup dates
Pinch of salt
Filling
1 cup of dates
½ cup of lucuma powder
Pinch of salt
1 ½ cups of water
½ cup of melted coconut oil
Topping
½ cup of cacao powder
¼ cup of coconut oil
½ cup of dates
½ cup water
Base
Make the base by placing the walnuts, dates and salt into the food processor and blending till doughy. Place the baking paper onto the bottom of the slice pan and press the base into the pan in an even layer.
Filling (this part can be done in the food processor or blender)
To make the filling, blend together the dates, lucuma powder, salt and water until smooth, then as the mixture is blending, slowly add the melted coconut oil.
Once mixture is thoroughly blended, pour it over the base and spread smooth until it covers the base in an even layer. Set aside at room temperature.
Topping
To make the chocolate topping, blend together dates, water and cocoa powder until smooth, then slowly pour in the melted coconut oil while blending.
Pour the topping mixture slowly over the caramel layer and spread gently and evenly with a flat edged instrument like a batter scraper. Give slice pan a couple of taps on the bench to even out layers and get rid of any air bubbles.
Place slice in fridge, preferably over night for best flavour and consistency.
Take out of fridge and leave at room temp for half an hour before slicing. Serve slices by themselves or with vanilla nut cream or caramel date sauce.
Slices of Brawn with Fried Potatoes and Remoulade Sauce
www.brauerei-zum-schiffchen.de/en/
"Zum Schiffchen" This brewery pub is the oldest restaurant in Duesseldorf. It was built in 1628 and many famous guests were there, e.g. Napoleon, Johann Wilhelm II (Elector Palatine), Queen Silvia of Sweden, Hisako, Princess Takamado (憲仁親王妃久子), Heinrich Heine, Brooke Shields, Franz Beckenbauer.
Slice of NY style Pizza!
Karavas Pizza ’n’ Pita
108 Seventh Avenue S. (At Christopher St in Greenwich Village)
Homer Simpson: Are you saying you're never going to eat any animal again? What about bacon?
Lisa Simpson: No.
Homer Simpson: Ham?
Lisa Simpson: No.
Homer Simpson: Pork chops?
Lisa Simpson: Dad, those all come from the same animal.
Homer Simpson: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.
The Boyfriend needs to thank his lucky stars every day that I'm not a vegetarian..just like I am thankful that he loves to grill and cook! This Mother's Day brisket he smoked was delicious!
May Monthly Scavenger Hunt entry - "Slice of Heaven"
This building was 1960s contemporary....Every time I look at shots from this particular area it reminds me of the cartoon 'The Jetsons'....(not exactly sure why). Loved the slices of the building, sky and shadowed walkway wall, thus the title.
Sean- you'll have to remind me of the name of this building, as I can't recall it... :-)
Taken in downtown Toronto, Canada
What – you may be asking yourself – in the hell is an Ethel slice? An Ethel slice is a diminutive quantity of a sliceable dessert such as a cake or a pie. My mom would always ask for Ethel slices when offered a dessert. After all, some times for dessert you only want a teeny slice of something.
I assumed the Ethel slice was a standard measurement. Turns out my mom had a friend who had an aunt named Ethel. Was Ethel skinny? Was Ethel neurotic? I know nothing of Ethel except for the size of the slices she routinely requested.
Truth be told, after the first bite of cake, you have had enough anyway. Bigger is not always better; in the case of cake, bigger is often less appetizing. The Ethel slice is inherently inviting; it is scrumptiously proportioned. It suggests restraint while acknowledging and allowing indulgence.
What – you may be asking yourself – is the portion difference between a sliver and an Ethel slice. It's the distance between a sliver and any slice: a sliver is not a full slice. An Ethel slice is. It's more substantial than a sliver.
I'm not saying that the concept of the Ethel slice is anything new, I'm just trying to tie that concept to the name “Ethel slice”, a term known today by no more than a dozen or so people. The name fills a niche in our cultural vocabulary. Plus, it's so fierce-sounding: “Carrot cake?” “Oh, only an Ethel slice please.” I use it all the time. The concept is in search of its name. It has found it – I believe – in Ethel slice.
I'm spreading the saying around in the hopes it will catch on for the sake of my amusement. Who knows, maybe it will end up in a dictionary one day). Please consider participating by incorporating "Ethel slice" into your vocabulary and asking for one every now and then.