View allAll Photos Tagged tefal
1956 the increase in living standards and the focus on education helped to fuel the increase in college education with 1 in 3 high school graduates now going off to college. TV shows included "As The World Turns" and "The Price is Right". Mothers could now buy disposable diapers and tefal non stick Frying Pans. Elvis Presley appears on the Ed Sullivan show and enters the music charts for the first time, with "Heartbreak Hotel".
2009 Review. Both the University and the Colleges hold their own alumni events. In September I went to the University Alumni Weekend (previous image) and the Trinity College Annual Buffet Luncheon. Lord Rees, the Master of Trinity, welcomed everyone and the band did play on! Ah, the colours and bokeh of Summer:-)
More on Trinity Alumni: alumni.trin.cam.ac.uk/page/welcomealumni
46/365
..was yesterday - Q4 done!
"The only time I ever enjoyed ironing was the day I accidentally got gin in the steam iron." Phyllis Diller
I'm struggling again. Photographing whatever I can get my hands on and hoping that an idea will emerge. I like the commitment to delivering daily regardless. At least you get to try out various techniques for lighting and shooting all kinds of things and subjects you wouldn't otherwise consider and/or get around to.
Strobist: Elichrom Dlite1 with gridded beauty dish from above. Two Yongnuo YN460-II on top of each other behind the iron.
This is my stack of Tefal Ingenio pan lids taken from the side using the high key setting on the camera.
92/365
Why can't I just eat my waffle? Barack Obama
...because you are the President!
This is 1/5 of a whole one - the rest has been eaten already.
Strobist: Elinchrom BRX500 with gridded strips horizontal from left and right. DliteOne with gridded spot from above behind. Elinchrom trigger.
slices of gammon drizzled with marmalade next to aubergine, onion, sweetcorn and peas blended in pineapple and ginger sauce and a serving of pear sauce
aubergine cooked in sunflower and extra virgin olive oil 15% by sainsbury's, seasoned with salt and flavoured with lime
pineapple and ginger sauce flic.kr/p/2kpFeEg
gammon cooked in the pressure cooker flic.kr/p/2kQSJyZ
marmalade flic.kr/p/2kNodis
market buys flic.kr/p/2kPcePL & flic.kr/p/2kQjLMT
aubergine nutrition facts www.bbcgoodfood.com/howto/guide/ingredient-focus-aubergines
ghee flic.kr/p/2kGBxt9
tips to decrease oil absorption when cooking aubergine
www.recipetips.com/quick-tips-ideas/decrease-oil-absorpti...
www.tefal-me.com/en/how_to_cook_eggplant_without_absorbin...
* www.thekitchn.com/4-ways-to-prevent-eggplant-from-absorbi...
to decrease aubergine oil absorption i'll try this method of cooking aubergine next time no salt required (suggested in *the kitchn.com)
... Soak the eggplant in milk ( i'll use oat milk)
Soaking slices or cubes off eggplant in milk for one to two hours fills the porous structure studded with air pockets with milk, leaving no room for oil to be absorbed ...
ps i'm not recommending any of these cookery adventures. they suit my personal taste. photographing to encourage myself to eat more healthily ...
i've created a new group www.flickr.com/groups/cooking_is_my_hobby/ to gather ideas and encourage myself to continue with healthy eating by learning from others if you're interested in cooking, sometimes or a lot, or enjoy the cooking of others, you're always welcome ...
« If you appreciate my work and would like to support me becoming an independent photographer, become a Patreon supporter at www.patreon.com/alexdehaas, or buy me a coffee at www.buymeacoffee.com/alexdehaas :) »
Tefal 'Secure 5 Neo' pressure cooker on NWKA Induction Cooktop
These go together wonderfully, particularly in summer, when all the heat goes straight into the pot, which along with reduced cooking time means one doesn't heat up the kitchen!
Induction is delightfully fast.
then we get an error code. to review for "Product review"
opened it and added another 100ml water and kept drinking the 2019 Smooth and Round Merlot..
turns out from comments on FB group, you have to clear thick food away from the base centre where the sensor underneath is located.
See Youtube, Tefel cook4me recipe for lots of ideas.
or the pdf file..
www.tefal.com/medias/CY4000-Recipe-Book.pdf?context=bWFzd...
J'essaie de comprendre cette scène, mais j'y arrive toujours pas... ;-)
Do you get it?
Essaouira, Maroc, décembre 2006
Tackling my 'Ironing mountain' after over 2 weeks away from home.
I have said it before, but the 365 project has been such fun for me, it can lighten the most mundane of tasks. I am not sure how I will tackle household chores with such gusto and enthusiasm when this self portrait project comes to an end....
It's not just my ironing I've made the most of...you might also like to see:-
The top floor of the Villa Noailles design museum with a part of the “Pierre Paulin Superdesigner” exhibition. PP is an architect and designer, perhaps best known for his furniture design on display here. But if you own a Tefal or Calor electrical houshold appliance, it was probably designed by him too. This exhibition was an element of the "deuxième festival de design".
The Villa is a beautiful example of early modernism and functionalism. It was designed in 1923 by Robbert Mallet Stevens on a hill overlooking Hyères.
This room used to be the pool. Under the glass floor you can see the metal truss support structure that connects this new floor with the bottom of the pool.
Colourful weekend!
- 60s light green Formica tray
- "Negrita" plastic cups from the 70s in red, orange, violet and yellow
- Arcopal red ramekin (60s)
- "Porcelaine de Solonge" (made in France) floral bowl
- Arcopal #Polka Dot# orange salad bowl
- Vintage Nescafé Jar
- Arcopal 70s espresso cup
- Vintage turquoise plastic bread basket
- Pontesa Ironstone (made in Spain) casserole with lid (The pattern reminds me the "Acapulco")
- Vintage (probably late 60s or 70s) aqua blue egg case
- Vintage Melamine bowl by Tefal
::ARKA:: Demented Cookie- XL Gauges- MALE
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Thanks for your purchase!
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👑::ARKA:: Demented Cookie- XL Gauges- FEMALE
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After a buffet with red caviar boutiques and sausage
cuts of a glutinous press conference, we walked straight from the red
carpet of the fashion show of jewelry of the high fashion jewelry store house ARCA,
accidentally puncturing a tire on our limousine, "stumbled" into a communal
apartment, clean water to drink and powder our nose (To piss). They could have poured it on the wheel,
but Oxy is still a very Top Model, she said - there are hundreds of these "walkie-talkies"
(both my tongue and hers were not listening well) everywhere under every stone, and then they "take pictures".
So let's go... The music was playing so loudly that no one noticed our festive arrival.
We slipped into the living room right like that, jingling jewelry, well, I immediately went to the toilet (to look at the posters).
It was something - a jeweler-assembled shape of an old woman (with a holder and a medical system),
who controlled the course of the holiday with her comments in a general chat.
We immediately "heard" her and realized that "everything is not according to the law,
but according to concepts." I was about to "yank" her, but was immediately put in her "place".
In general, we laughed harmlessly, playing with words as always, showing the residents
which is also "not sewn with a stitch" but dressed to the nines by ODERIN and MEKACI blogger full packs!
There were bolts hanging around... sorry for the washed panties, some people danced
with cast-iron pans and they definitely weren't TEFAL. A Frenchman wandered into the light,
also a top model, he immediately approached us so as not to fall out of the general "entourage"
- the upper class is here, there are just super communal workers. Fears about paparazzi came true
when the Milesian patrol, bribed by us, brought our drunken "carcasses" not to the drunk tank
but to our penthouse ILLUSIA SL, in the morning www news. Bandi Cam. com we saw that
the journalists were trying to make sure that we were wearing panties at the party.
Some people called this event a bum party. But this is from the usual journalistic desire
to defame and misrepresent everything. It was a "Communal" party!
"A kezdetekben létrejött az Univerzum. Ez sokakat felbosszantott, és széles körben rossz lépésnek tartották." Douglas Adams - Galaxis Útikalauz Stopposoknak
Saját, kis világaink elkészítése a fotózás lényege valahol. De hogy ehhez egy vasalót meg két vakut használjunk az már tényleg abszurd. A kis csillagok vízcseppek a vasaló lyukaiból, a többi gőz, köd és fény.
---------------------
"In the beginning the Universe was created. This has made a lot of people very angry and been widely regarded as a bad move" The Hitch Hikers Guide to the Galaxy by Douglas Adams
Creating small worlds is partially what photography is, but using an old steam iron and two flashes for it, is truly a bit absurd. The tiny sparks as stars, are waterdrops from the holes on the iron, the rest is mist, steam and light.
Actually, this is a composite of two images shot in the same enviroment.
Strobist info:
Canon 580 EX2 @ 1/4 in EzyBox softbox from above through yellow gel
LumoPro LP 120 @ 1/4 bare below, through fuschia gel
and a Tefal steam iron
** Move mouse over each photo to see links to the original.
I’d like to give full credits to the following photographers:
1. ALL SIZES chumpytown delicious moon cake!
3. ALL SIZES fauzty 2005_0918中秋節0017
4. ALL SIZES tefal DSCN4681_resize
5. ALL SIZES meermee Tarot Root Moon Cake
7. ALL SIZES tefal DSCN4795_resize
8. ALL SIZES teresacancan moon cake
9. ALL SIZES 約拿单俊生 Cendol Jelly Mooncake
References:
* Mooncake - Wikipedia
* Mid-Autumn Festival - Wikipedia
* All volumes of 月餅 Mooncake
Note:
* The intention of mosaic is to be an index, not a photo.
* To see the goodies, you really must go to the original.
* ALL SIZES is for the viewing pleasure.
Created with Mosaic Maker.
2006-10-04: 1st Cut
close up of the pattern on a new frying pan, bit like a printed circuit.
Thought it made an interesting abstract image
'TEFAL HERO'
For large viewing: key L
© All rights reserved. Don't use this image without my permission
Teknosa online alışveriş mağazasından yapacağınız alışverişlerde, küçük ev aletlerinde tam %25’e varan indirim fırsatları sizi bekliyor.
Turuncu indirim fırsatıyla satışa sunulan küçük ev aletlerinde, tüm Türkiye’nin tavsiye ettiği Tefal, Fakir, Arzum gibi ünlü markalara ait en iyi kü...
kuponindirimler.com/kuponlar/kucuk-ev-aletlerinde-yuzde-2...
Clatite aperitiv - bune oricand.
Clatite aperitiv cu prosciutto de vitel - o reteta rapida si consistenta!
Cand eram eu mica stiam sa fac doar clatite. Nu stiu de ce, din prima mi-au iesit. Din fericire n-a ajuns nicio clatita lipita de tavan asta pentru ca cele arse ajungeau pe geam. Nu imi place sa arunc mancarea la gunoi, sunt prea multi care n-au ce manca, asa ca de fiecare data ceea ce mai putea fi mancat de cate un caine, ajungea pe geam.
In spatele blocului, caci acolo era vederea, aveam o gradina si acolo erau niste catei simpatici, asa ca eu, suflet bun, aveam grija ca burticile lor sa fie fericite.
Revin la reteta pe care ti-o propun si iti spun ca este foarte simpla. Daca eu la 5 ani stiam sa fac clatite, sigur iti ies si tie.
Pentru 4 clatite ai nevoie de:
(cantitatile s-ar putea sa nu fie tocmai exacte pentru ca de obicei le fac din ochi)
un ou;
100 gr de faina alba;
100 ml lapte;
o lingura de ulei de floarea soarelui (Floriol);
oregano;
piper;
tarhon.
Eu amestec ingredientele uscate mai intai, apoi pun oul, laptele si uleiul. Pun ulei in compozitie ca sa nu mai fiu nevoita sa pun in tigaie si atunci si clatitele ies mai putin uleioase. In plus tigaia pentru clatite de la Tefal chiar nu are nevoie de extra ulei.
Asadar clatitele, daca ai plita cu inductie, le faci in 10 minute cu tot cu amestecatul compozitiei.
Apoi, pentru umplutura ai nevoie de:
2-3 castraveti murati;
2 morcovi medii;
200 gr de prosciutto.
Eu am descoperit un prosciutto genial. Este cubulete, un prosciutto de vitel cu care te poti juca in nenumarate retete. Este super gustos si nu are coloranti sau cum scrie pe mai toate ambalajele "preservative free" :))
Cum spuneam, pentru a umple clatita am ras morcovul, am taiat castravetii murati fasii, le-am aruncat in clatita si apoi, in exces am pus cubulete de prosciutto de vitel. Am pus sa fie, ca sa simti gustul.
Aceasta varianta de clatite aperitiv trebuie sa sature. De aceea am facut doar 4. Cate una per om si crede-ma ca te saturi cu o clatita.
Pe deasupra, acum vine nebunia. Am batut doua oua pe care le-am amestecat cu 150 de gr de iaurt grecesc de la Olympus. Este minunat acest iaurt grecesc, este cremos si foarte gustos. In plus eu am ales varianta cu putina grasime, si chiar si asa, iaurtul are gust. Am amestecat toata nebunia plus niste condimente, ierburi si altele, dupa gust. Am pus peste clatite sosul si apoi am bagat tava la cuptor pentru 20 de minute la 180 de grade.
Si asta este tot. Pofta buna!
aruncam mancarea pe geam, cand eram mica, castraveti murati, clatita, clatite, clatite aperitiv, compozitie, condimente, cuptor, faina, floriol, gustoasa, iaurt grecesc olympus, ierburi, lapte, minute, morcovi, morcovi rasi, olympus, oregano, piper, reteta rapida, satioasa, tarhon, tefal, ulei de floarea soarelui
jose fernando perez
Nacido en el Distrito Federal pero con fuertes raíces en Villa del Carbón Estado de México, se crió entre árboles frutales y animales de granja, aprendió a diferenciar los sabores naturales de los vegetales y la importancia de la cosecha de los mismos, también le ayudo a conocer la cocina desde un punto tradicional y a respetar la cocina autóctona Mexicana.
El Chef ha realizado diversos tours y festivales gastronómicos a nivel nacional e internacional, visitando países como Perú, Rusia, Francia, Austria, Italia, Hungría, Grecia, Israel, Egipto, Tailandia, Japón, China, India; países en los cuales compartió e interactuó cultural y gastronómicamente ayudándole a hacerse de un gran acervo cultural y gastronómico.
Es miembro de los Maestros Cocineros de México, de la Academia Culinaria de Francia, socio de Vatel Club y fue socio de Les Toques Blanches hasta su división de Club France a International.
Empezó sus estudios en la Universidad Anahuac del Sur en el programa del prestigiado Cullinary Institute of America donde terminó y continúo sus estudios en el Campus de Hyde Park en New York de la misma Institución, obteniendo el título de Cullinary Arts y las especialidades Summer Delight Dessert, Cross cultural kitchen, Garde Manger, charcuterie y butcherie, también. En New York trabajó en restaurante de especialidades Escoffier y en el prestigioso Hotel Waldorff Astoria.
Regresando a México retomó sus estudios en la Universidad Anahuac del Sur donde se diplomó en Administración de Alimentos y bebidas y consiguió las especialidades en Reingeniería de menús, entrenador de entrenadores, emprendedor a empresario y un diplomado de dirección estratégica, todos ellos en la misma institución.
Algunas de las certificaciones más importantes que avalan la trayectoria del chef es el manejo óptimo del programa HACCP y la certificación 5 diamantes.
Laboralmente el chef ha colaborado en México en cocina para el hotel Nikko, J.W Marriott, Ritz Carlton, Holiday Inn, Melía, Casa Vieja, como chef Corporativo de Grupo Quintus, supervisor de control de calidad en Aerococina y Director de Alimentos y Bebidas en Grupo Fratur, para el Hotel Casa Inn.
En lo académico ha trabajado para la Universidad Anahuac del Sur, Cullinary Institute of America, UVM Glión, Franco Mexicano Cd. De México y Vallarta.
En la actualidad es Director del Instituto de Gastronomía y Repostería Franco Mexicano y asesor culinario para Grupo educativo Londres y asesor técnico de grupo Alpha Simet.
Formación académica
Programa de actualización de centro de capacitación para el trabajo, Diploma en Preparación de alimentos.
Programa de educación ejecutiva, Diploma Dirección estratégica, Universidad Anáhuac del Sur.
Programa de educación ejecutiva, Diploma Emprendedor a empresario, Universidad Anáhuac del Sur.
Programa de educación ejecutiva, Diploma Reingeniería de menús, Universidad Anáhuac del Sur.
Diplomado en administración de alimentos y bebidas, Universidad Anáhuac del Sur.
Cross cultural kitchen program, Cullinary Institute of America (Hyde Park).
Certificado en artes culinarias, Cullinary Institute of America.
Summer delight dessert program Universidad Anahuac del Sur, Cullinary Institute of America.
Manejo óptimo de los programas HACCP, Serve Safe, Distintivo H y certificado 5 diamantes. Afiliaciones, Experiencia laboral y participaciones.
Congresos y tours culinarios Europa del este y América Latina, EUA.
Comisionado de Educación y cultura para la Asociación Maestros Cocineros de México.
Miembro de la Academia Culinaria de Francia. • Socio de Vatel club México.
Director del Instituto de Gastronomía y Repostería Franco Mexicano y asesor culinario de grupo Alpha Simet.
Chef instructor del Colegio de Glión.
Chef Corporativo del grupo Quintus Hoteles Holiday Inn, Casa Vieja.
Chef Ejecutivo Holiday Inn Lindavista.
Director de alimentos y bebidas Hotel Casa Inn para Fratur.
Supervisor de control de calidad y ejecutivo de cuenta para Aeroméxico en Aerococina de grupo Sarabia.
Chef adjunto Universidad Anahuac del sur en el programa del Cullinary Institute of America en México compartiendo clases con el chef internacional, Víctor Bauman.
Hotel J.W. Marriott Ciudad de México, con el chef Antonie Tuttle obteniendo la certificación de 5 diamantes. (Avalado AAA).
Certificaciones especiales: Certificación Cinco Diamantes, Hotel J.W. Marriott., Certificado en los compromisos de excelencia Marriott ways, Certificación en desarrollos laborales en cocina I, Hotel J.W. Marriott, Certificación en desarrollos laborales en cocina II, Hotel J.W. Marriott.
Chef Ejecutivo de Tefal mexicana.
Chef Ejecutivo del restaurant el Rincón de la Araña (Club privado libanes con especialidad en cocina libanesa).
Hotel Waldorff Astoria en New York, cocinero A recomendado por el Chef Víctor Baumman.
Restaurante Escoffier en New York, Chef de partie o encargado de línea.
Hotel Nikko México Cocinero en el área de carnicería y Garde Manger.
Currently snacking with strawberries and cherries…The melamine 70s bowls are Tefal made in France ;)
Created for 'Most Versatile' for April 2018 in CC group.
Set of Tefal saucepans and frying pans with a handle that you move to what ever pan you are using or want to move when hot.
Watch out my professional work on fotoARION
Strobist Info: BXRi 500 with grid against steam from behind. White sheet to reflect light to the iron.
Made of a new age cast iron and ground down to give it an even surface. The grinding process seems to leave a swirly pattern. Not sure if that is a good thing!
Not bad to cook with, but obviously not non-stick. At least I don't have to worry about burning it. I'll still go back to a non-stick for frying rice, noodles etc.
Let's see how long this will last. The last Tefal non-stick cost me AUD49 after a massive discount from AUD149. That lasted about 3 years. It's not as non-stick as it used to be.
精铸铁锅
选用高品质生铁原料精铸而成；
采用科渐开线纹理工艺，传热蓄能均匀；
纯净铁份，长效补铁
继承传统，创新设计，访滑节能
Translated:
Fine cast iron digester.
Selects the high quality pig iron raw material fine to cast becomes;
Uses the branch involute texture craft, the heat transfer gathers can be even;
The pure hard share, the persistent effect makes up the iron
hand down a tradition, the innovative design, the skid resistant energy conservation
Cast iron pan
Use of high-quality iron casting made of raw materials;
Use of Section involute texture process, heat storage uniform;
Pure iron copies, long-term iron
Inherit the tradition and innovative design, energy-saving anti-skid
Useless for us.. Mary is a good cook and can use a 54 year old pressure cooker and many pots and pans on a gas stove.
This has wi-Fi that didn't work, simmering that didn't simmer and Treptow stopping!
See the ProductReview site!
www.productreview.com.au/reviews/3adebd10-0154-4ce6-8a90-...