View allAll Photos Tagged vegitables
One of the places Duane and I went after the bridge lifts was up to Lincoln Park to the Farmers Market there. This market is one of the best Farmers markets I've been to. You meet some very interesting people and see some very cool pets as you walk through, but the produce is stunning. The name of the market is the "Green City Market" (http://www.greencitymarket.org/index.asp )
This restarunt was establish (started business) in Taiwan, originaly as a restraunt serving mongolian pod originated from Genghis Khan. Because the pod is taken in the concept of Chinese herbology, the pod contains much Chinese herb. This restraunt has also started business in Tokyo. Now there are 7 restraunts in Japan, mainly around Tokyo.
When I entered this restraunt, I felt fravour of curry ( the pod above is not curry pod.) The reason is maybe that this pod is used so much spice and several spice are also used in curry cooking, so I senced curry tastes, despite that the restraunt did not serve curries. After serving the pod, the restraunt staff instructed how to eat ingredient and to mix the both soup. The shop staff suggested 1 : 2 (spicy soup and normal soup). Firstly I enjoyed this mixture but, I love spicy foods, so that I mixed soups by 1:1 ( same balance ).
I really enjyoed this pod. fantastic!!
Overall 8/10
Farm or garden. They're twenty type of vegitables from chef's friends and sister's garden.
Den Jimbocho
Chef Zaiyu Hasegawa
〒101-0051 2-2-32
Jimbocho, Kanda, Chiyoda-ku, Tokyo
Tel. 03-3222-3978
This is what remains after boiling my first batch of sap...(72 cups reduced to 2 1/3 cups). I still have to "finish" it but the flavor is amazing. Yesterdays "Harvest" was 86 cups... It is a good year with cold nights and warm days...and delicious Maple Syrup.. The ratio for sap to syrup is about 40 to 1 when using a Sugar Maple.. others don't have as much sugar in their sap so the ratio would be higher..
Jen (Jen's Photography)and I went into Chicago for the Chinese New Year parade. There were an estimated 30,000 people in Chinatown which made for close quarters.
Shoreditch London Black Lock Sunday Lunch Roast Beef and Yorkshire Pudding Rivington Street Sadly the food was not up to the standard I expect. Small amount of meat burnt vegitables and disgusting cold Yorkshire pudding NOT recommended
My vegetable garden. Raised garden bed, tomatoes, basil lettuce and more. My wood piles and compost bins in the background.
My break fast this morning: egg tart with vegitables and a cup of milk :)
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كعكة البيض بالخضروات
المكونات:
بيض
بقدونس
بصل ابيض (اخضر) طويل
ملح
بهارات
الطريقة:
تقطع المكونات و تخلط مع البيض و الملح و البهارات و توضع على مقلى صغير على نار هادئة مع قليل من الزيت حتى تنضج
hainanese chicken rice is considered to be one of typical singaporian food - though it can be found in malaysia, thailand and other south-east asian countries. the boiled chiken is served with rice cooked with chicken stock, a bowl of soup, sliced vegitables and three different sauces.
"Her worth is far above jewels", Proverbs 31.
unwanted jewellery, frame, perspex becomes something special. etched using a serrated vegitable knife and kitchen scourer.
professional signwriter did the words.
A full photo will come when it is hung in place in the Stronger house.
NYIP Unit 6, Book 3 Exercise 4.
4. Photograph 3-4 kinds of fresh, uncooked fruits or vegitables. Your picture must show the crisp freshness and surface texture of each item. It must litterally look good enough to eat. Photograph each kind by itself, then all together in a pleasing arrangment.
Are olives a fruit or vegitable?
BTW, it's hard to make something that you don't like look appatising!
Set Up: White Formica table top with AB800 in 8” diffused reflector camera right about 45°. Formica bounce fill to camera left. AB800 with 20° grid just camera Left to add a kiss of light. Final AB800 set below tabletop at back of set, bouncing raw light onto large white book to light tabletop and add kick to items.
Price is 480 yen. Today, I ate niku soba (soba with meat). As can been seen photos previously uploded, I usually eat soba with templa. Near my workplace, there is a soba shop I have never visited, so that today I visited. The speciality of this shop is niku soba.
(NIKU is meat, and in bowl above, niku soba is the combination of soba and a thiniy sliced pork rib laying over the soup.). Soba was a little bit soft for me. But totally, the quality of soba is excellent. The soup is well-tuned to gain tastes of meat, so that soup is a little bit sweet and condenced , compared with other soba shop. In addition, fried flour dough is hidden inpact in a bowl above.
Most people thinks that fried flour doughs is one of topping over the soup and is from leftovers after flying templa, but I do not think so in a bowl above. fried flour doughs are the collective leftover made by shop staff after coocking templa. Eaters can taste various flavour from fried flour dough. And such rich fried flour dough makes simplified meat tastes more richier by mixing various taste from fried flour doughs (vegitable and fish), soup (bonito broth) and meat.