View allAll Photos Tagged sweetbreads
Here are my regular Rainbow Lorikeets enjoying there sweet tasty bread. It's smoothed with honey and then dipped in the Nectar
i baked bunny shaped sweetbreads(with raisin eyes)!
i was supposed to make them for easter, but i wasn't where the oven was.
"Tsoureki (τσουρέκι) is a Greek brioche like sweet bread flavored with orange and a spice that is ground from the pits of wild cherries called Mahlab (or Mahlepi). The sweet loaf is commonly served for major holidays including Easter in Greece to break the Lenten fast." ~Tomitheos
Preparation Time: 3 hours
Cook Time: 1 hour
Yield: 4 braided loaves
Ingredients:
8 cups all purpose flour
1/2 tsp. salt
1 1/2 cups milk, warmed
3 envelopes dry yeast
1 2/3 cup unsalted butter (or 3 sticks and approx. 3 tbsp.)
1 2/3 cup sugar
zest of one orange
zest of one lemon
1 tbsp. Mahlab (Mahlepi)
5 eggs (lightly beaten)
*** sprinkle whole sesame seeds on the top.
Copyright © 2012 - 2015 Tomitheos Food Photography - All Rights Reserved
Explore # 340 on April 13, 2012
Some mushroom hunters use this as an indicator species for boletus. It is thought that boletes grow in the same environment. The Latin name is Citopilus prunulus but is more commonly known as a sweetbread mushroom.
L to R: sorrel, ginger beer, spiked eggnog (universal) pastelles, and black cake!!!
Sorrel is a flower dried, boiled in water,, strained and flavored with sugar and spices.
Ginger beer - grate the ginger, pour boiling water over it, let it sit and flavor to taste.
Eggnog - universal and from Turkey Hill 😃
Traditionally we have Punche’a-Creme that’s more intensive and laborious with dairy, sugar and rum!
Pastel - seasoned ground pork in a corn meal shell, wrapped in banana leaves
Black (rum) Cake - fruits in alcohol, again some labor intensive work and a cake is made, then you pour kosher wine and rum on it ... great with vanilla ice cream
Other things not pictured sweetbread, homemade bread, ham, rice with diced veggies and chicken ... I’ve listed my favs 😬
Forgot a drink made from a specific tree bark, Mauby. And music ... parang plays from Dec 1 to the 31st in my home!!
PENTAX K-1 • FF Mode • 400 ISO • Sigma Art 18-35mm F1.8 DC HSM
Guinea Fowl Capon Stuffed with Sweetbreads, Foie Gras and Morels
Cream Sauce, Mashed Potatoes and Green Beans
Chapon Pintade Farci au Ris de Veau, Foie Gras et Morilles
Sauce Crème, Purée et Haricots Verts
About the photo :
Venice sweet bread
One from my archives of Venice 2008. I love this sweet bread "Kranz" .I took this shot right at the bakers behind a glass barrier , the photoshop helped rid of the blur . I'd like to take pictures of landmarks but also of things that reflects the essence of life in Venice . However , we were only visiting for a very short period of time ,it was like a taster .I have very limited opportunity to take photos leisurely .
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
But He ( Jesus ) answered ,for it is written ,man shall not live by bread alone ,but by every word that comes from the mouth of God " ~ Matthew 4:4
The exquisite supernatural element of the Bible ,it's many prophecies being fulfilled and are fulfilled before our eyes / in our days with acceleration of events foretold - is indeed the Word of God ! If you haven't seen these things ,then read the Bible and search God with all your heart ,not religion ! Whatever you're mistakes ,however big they are ,God is in the business to take you back with wide open arms .
The Bible's Reliability and Various Interpertations
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The End - Remote Viewing Predictions - Remote viewing programme by US the military - a very interesting vid !
How prepared are you if massive disasters come ?
I am a spiritual prepper :) for whatever happens .
I'm saved and Jesus is my only shelter when things gets really bad.
I've not done anything pretty serious like these normal secular
preppers , though I admire how these people invested for their
survival when the the apocalyptic scare is right at our face .
God gave warnings long before great judgements happens .Like in the days of Noah,
the Egyptian famine etc .GOD GAVE ENOUGH TIME OF WARNING BEFORE IT HAPPENS.
God wants people to know and prepare well ahead.
So it's not bad either to materially equipped yourselves to survive .But most of all ,
be save in Christ , because this is salvation that goes to eternity .
This is one of my latter convictions here flickr , to cultivate awareness to friends and to other people
of things to come ,no matter I'll be labelled negatively for those who don't understand.
It's the love of God and love for others that gets me out of my comfort zone to share you these things ,
even how little it is. It's not bad here in flickr .People are more civilized and kind
than in other sites .I see it often when when you talk about God and Jesus ,
you get the bashings from somewhere.
I am not asking you to believe me ,but an encouragement to open
your minds to awareness of things to come in the future , better do research yourselves.
Here are few interesting videos of Preppers .
> National Geographic: Are you Prepared for Doomsday Quakes and Storms
> THE 10 ESSENTIAL ITEMS TO SURVIVE (UK)
> Preparing for the coming economic collapse and chaos ( Christian persuasion )
> A Bug-Out Bag - Run for the Hills and Survive
> PREPPER TIPS For Surviving The Apocalypse!
> ATTENTION PREPPERS - Having More Than 7 Days Of Food Makes You A Suspected T (US)
I do appreciate how these preppers share their prepping stories but in a diff perspective is it necessary to post full face and also your family in the video ?
PENTAX K-1 • FF Mode • 100 ISO • Pentax FA* 85mm F1.4 (IF) SE
6 photos framed with PhotoScape
Soup of Ancient Carrots and Fennel, Pulled Chatka Crab and Truffle, Dried Shallot, Parmesan Tile • Potage de Carottes Anciennes et Fenouil, Effiloché de Crabe Chatka et Truffe, Échalote séchée, Tuile au Parmesan
Marbled Duck Foie Gras with Truffles, Wild Mango and Izmir Grapes Chutney • Marbré de Foie Gras de Canard aux Truffes, Chutney de Mangue Sauvage et Raisins d'Izmir
Roasted Veal Kidney and Sweetbreads in Cream with Morel and Truffle, Mediterranean Rice • Fricassée de Rognon et Ris de Veau à la Crème aux Morilles et Truffe, Riz Méditerranéen
Black Forest Cake Bûche • Bûche façon Schwartzwälder Torte (Gâteau Forêt Noire)
Drinks • Boissons
Beer La Binchoise XO aged in Armagnac cask • Bière La Binchoise XO vieillie en fût d'Armagnac
Muscat Beaumes-de-Venise 2014 Domaine de Coyeux
Pinot Noir Bollenberg 2005 Harmonie Domaine Zusslin
We ate at The Reserve in Old Town Scottsdale to celebrate my wife's birthday. It is part of the Café Monarch family. Café Monarch is larger, elegant, and romantic. The Reserve is more intimate with superb food. IMHO Michelin 2 star quality. We judge the dining experience as well worth the time and cost. Café Monarch will be our restaurant for our anniversary. The Reserve will be our restaurant for my wife's birthday.
This was the Fifth Course - Veal Sweetbreads, Apple, Onion, Chestnut.
The Reserve is in an old house on First Avenue in Old Town Scottsdale. This was the original location for Café Monarch which is now just across the street. You enter down a walkway where you can look through the windows at the kitchen.
The newest concept from the team behind Cafe Monarch. Experience the best fine dining in Arizona.
Reserve invites guests to experience a multi-course chef’s tasting menu in an intimate, outdoor setting. Food is expertly selected from all over the world, enhanced by wine paired by one of our advanced sommeliers, to create a memorable dining experience.
Located directly across the street from Café Monarch, Reserve, features the best the valley has to offer. The tasting menu features world cuisine consisting of world-class, premium ingredients, making us one of the best 5 star restaurants in Scottsdale. Sommelier selected wine, craft cocktails, and a full premium bar further enhances the experience. Seating is extremely limited, and reservations are required.
The Reserve 2024
food drink
food18
Bollos dulces y especiados típicamente ingleses que se comen en Viernes Santo ifeelcook.es/hot-cross-buns-bollos-ingleses-de-viernes-sa...
Pan Dulce con pasas sultanas, nueces y mazapán.
© All Right Reserved. DO Not Copy. Thank you.
© Derechos Reservados. No Copiar Ni Reproducir sin Previa Autorización.
En Facebook www.facebook.com/TusRecuerdosEnFotos?ref=hl
ready for a "tripoux " degustation...best in the morning !..
From Wikipedia, the free encyclopedia
Tripoux (or Tripous) is a dish made with small bundles of sheep tripe, usually stuffed with sheep's feet, sweetbreads and various herbs and garden vegetables. There are a number of variations on this dish, but they generally all involve savoury ingredients held together with sheep tripe and braised over low heat.
Notre Dame Saint Michel district.
Serious menu with Veal Kidneys, Lamb Sweetbreads, Calf Head, Marrowbone en Croute and all of the rest of the serious gourmand food that is largely forgotton because of pansy cooks who think food should be dressed like a Thai ladyboy
I've wanted to make this recreation for a while. This is a layered collage piece. Almost every detail on it is a different layer which has been colored, dyed, and trimmed to make this cute scene. Made for GROUP: GS : Intl ATC Pokémon : Ground type swap on Swap-bot.
"Diglett Loves Conchas" is done with acrylic paint, watercolor, and colored pencil which have been cut and layered in a paper collage which has then been rubber cemented to some Bristol Board to give the cards some strength.
I've been wanting to try cooking sweetbreads on skewers for quite some time. This served two problems; it got this 4 year old frozen meat out of the freezer plus my wife got to try sweetbreads... Well, one of those things worked out..!! They were delicious BUT, what looks like the head and shoulders of a man in the upper left corner was not intentional....!!
So we headed to Michelin star restaurant The Man Behind the Curtain last night (didn't get back till nearly midnight - wayyy past my bedtime - hence the day later upload!) for a stunning 10 course taster menu put together by visionary Leeds born chef (and one of my heroes) Michael O'Hare. Menu included sriracha sweetbread burger, black fish and chips and violet ice cream with potato custard. Full menu to be found in comments. Despite all the stunning food, this was actually the most striking photo I got, as - despite taking our own lighting with us (!) - the food photos were pretty poor quality. I have decided artistic licence means I can call a photo of cutlery "food and drink" themed!
January 6 in Acatic, Three Kings Day in Mexico - a man is bringing home the Rosca de Reyes, an oval shaped sweetbread decorated with candied fruit. This traditional bread is sold in every bakery... in every city and in every little town in Mexico on that day.
taken during my latest travels through the countryside of Jalisco.
Mushrooms in Bouillon with Onion and Sweetbreads
- svampe i bouillon med løg og brissel
I asked the Chef if there was anything but mushrooms in the bouillon, his answer was: "Just mushrooms" with a soft smile. That mushroom stock tasted of late summer and coming fall...
At some point during lunch Chef Restoff said that Renee (as in Redzipi - mastermind of NOMA) "has changed it for all of us", and I could see what he meant - nowhere in fine dining natural and wild flavors are articulated more than they are in Denmark. It was a personal discovery for me, both as an eater and as someone who has an ambition to cook on a high level.
I would like to thank www.verygoodfood.dk for suggesting this wonderful restaurant. Please take a look at the entire Søllerød Kro Picture Set.
Gibassier... not very well known sweet breakfast bread from Provance... light, buttery yeast dough infused with the orange blossom water, candied orange peel and delicate hint of anise...
Have a nice weekend!
a sweet bread made with olive oil and flavoured with orange flower water, traditionally eaten as one of the Provençal 13 desserts on 24th December.
According to wiki, it's called "oil pump" because flour was used to mop up the dregs of oil remaining in the vats, then sugar, yeast and flavourings were added to make bread. It is a symbol of success and should be broken with the fingers, not cut. In Nyons the bread was slashed to resemble a leaf, but I've also seen it slashed to 5 sections to represent the hand of God or 7 for the days of the week.