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Bengali women were in a conventional Adda ( chat ) near a Durga Puja Pandal.. Bangalore 2006.
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BALTIMORE COOKING CLASS : ZUBAIDA TARIQ COOKING SHOW.
Baltimore Cooking Class
Sylvia Weinstock's Sensational Cakes
Sylvia Weinstock makes cakes that astonish the palate, dazzle the eye, and reward the spirit. Her spellbinding cakes have graced the tables?and grabbed the attention?at society weddings, celebrity birthday parties, and inaugural balls. Whether it’s a tower of white roses whose thousands of blossoms have all been painstakingly hand-crafted or an entirely faithful?and entirely edible?facsimile of a treasured heirloom tea set, every Weinstock cake is a work of art.
?Never say never” is Weinstock’s response when clients dare her to achieve the impossible: an array of miniature cakes shaped and decorated like Faberge eggs; cakes that look like cars, cravats, and circus clowns; or a menagerie of fantastic creatures (bunnies, bugs, tigers, terriers, and even an armadillo), all concocted from butter, flour, and sugar.
In Sylvia Weinstock’s Sensational Cakes, America’s most famous cake designer gives you an insider’s tour of her world: the fabulous fetes where her cakes set the scene and the artisanal workshop where she and her assistants bake and embellish the confectionary masterpieces that have made her signature?including her trademark eyeglass logo?so sought after. Best of all, she reveals some of her secrets: recipes for cakes, frostings, and fillings that will make your own guests stand up and applaud.
K-Swift Limited Edition Tee
K-Swift tribute tee.
So, I'm in the mall today and I come across a t-shirt, right? And, obviously, it's gonna catch my eye--I mean, it's got Bmore's fallen Club Queen K-Swift on it. So, I mosey my way over to the shop that's selling them. I find out that it's a limited edition (only 23 others similar to this one exist anywhere on the face of this planet) and that it is customizable. So, shoot, I'm like "sign me up", and this is the final result. It's fly, flashy, and it pays respect to Swift, so all it would need to do is cook me dinner every night when I come home from class and it would the perfect shirt---or pretty close to.
Shirt by: Retarded Artist and Bmore Creative
Photo by: Johnthan Speed
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COOKING CENTERS : COOKING RECIPE IDEAS
Signage, Havelock Road Cooked Food Centre : close-up
This photograph shows the signage of the Havelock Road Cooked Food Centre. The centre has gone through Hawker Centres Upgrading Programme (HUP) and was completed in May 2007. Title devised by Library staff.
Memphis, TN - Cook Convention Center
In 2005, Mr. Hunden managed the process of assessing the MCCC management and operations. In 2009, HSP was retained to conduct a feasibility analysis of the expansion of a new convention center and hotel.
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Cooking Times For Salmon - Cooking Steak Stove Top
Cooking Times For Salmon
The Salmon of Knowledge, Belfast
This 10m long salmon whose shiny blue and white ceramic scales depict moments in Belfast's history.
From generation to generation this story has been told around the firesides of Ireland. Like all good stories it begins "I remember when I was a child on my mothers knee this story was told."
"Truth in our hearts, strength in our limbs and deeds according to our words" was the motto of The Fianna the noble warriors who lived in Ireland long ago. It is said that no man could join the Fianna until he could pass the following tests. He had to be able to:
Recite the twelve books of poetry which told of the great deeds of the heroes of ancient Ireland.
Defend himself against the spears of nine warriors.
Race through the oak and birch woods of Ireland without breaking a twig.
Leap over a standing spear the height of himself.
Pass under a stick as low as his knee.
Remove a thorn from his foot while running.
The great leader of The Fianna was called Cumhall. This son Fionn was only a small child when the men of Clan Morna killed Cumhall in battle. His mother was afraid that Clan Morna would try to kill Fionn too. She asked two wise women to take to hide him in a safe place and care for him.
The wise women took Fionn to a lonely valley deep in the woods on Slieve Bloom in the centre of Ireland. The young boy learned from them many of the stories and accounts of the great heroes. Not only did they fill his mind with wondrous lore and tales they also took care of his physical education. They taught him to swim by throwing him into a deep pool in the Nore River and leaving him to make his own way out. To train him to run quickly they made him herd hares in a field with no fence or hedge. Fionn grew up straight and tall. At last the day came for him to leave the lonely valley in Slieve Bloom and the wise women and go to one of the wise druids called Finneigeas to learn the ancient art of poetry.
Finneigeas lived beside the river Boyne in Cuige na Mi. He had chosen that place because it was always beside flowing river water that poetry was revealed to him.
Near to his cabin grew the nine hazel trees of knowledge.Their branches overhung a deep pool in the River Boyne. Nuts of wisdom fell from these trees into the pool and in that pool lived, the salmon of knowledge. The ancient druids had foretold that whoever first ate of this salmon would possess all the wisdom in the world.
Finneigeas had fished for many long years, but failed to catch the salmon of knowledge.
A short time after Fionn came to him he fished for the salmon and succeeded in catching it. Finneigeas was delighted. He instructed Fionn to cook the salmon but not to eat any of it. Fionn cooked the salmon with care, turning it over and over.
When it was ready he served it to his master.
Finneigeas saw that Fionn was changed. In his eyes shone the light of wisdom.
"Tell me boy, have you eaten any of this salmon?" he asked.
"No master, I have not, but as I was cooking the salmon a blister rose on the skin and when I tried to smooth it down I burnt my thumb. I put it in my mouth to ease the pain."
Finneigeas knew then that Fionn had received the wisdom of the salmon.
"Here, take the salmon of knowledge and eat it since you have tasted it first" he said returning the fish to him.
Fionn ate the salmon and as he did so he became possessed of all the wisdom of the world. From that time, he had only to bite the thumb that he had burned and he could discover the secrets of hidden magic and see into the future.
Fionn soon left Finneigeas and journeyed to Tara where he went through many great trials on his way to becoming the leader of the Fianna like his father before him. But that is a story for another day.
Salmon with ricotta cheese - recipe
I'm still here. Lots of problems and way behind.
Today, food for ill people. No, not soup.
Easy to make, salmon with ricotta cheese and eggs.
So, I have salmon (I love salmon), ricotta cheese (I kinda hate it), dill and eggs (for this dish at least 2 were necessary, but you can use as many as you like).
Mix the salmon with the cheese and the dill, put eggs on top and bake until they are done.
Do not forget to use something that is heat resistant.
The eggs could be fried as well. It is quicker.
On the eggs there is some of our home made flavors I told you about some time ago.
Now this is pretty flat taste.
You should put salt and plenty of pepper on the eggs. Pepper and eggs go great together.
Or you could mix the cheese with hot pepper oil and then mix everything.
I'll be back with the other stuff I promised asap.
What do you think of my little helper in the corner?
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John Briggs starting off the buffet... Garlic Noodles, Thai Cucumber Salad, Spicy Basil Turkey, and Green Curry with Thai Eggplants.
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Cooking With Corn Flour : Jetboil Personal Cooking.
Cooking With Corn Flour
Saffron & fennel maize loaf
Why is it that English is so different on either side of the pond? Here in Europe, maize flour is simply maize ground to a fine flour. On the other side of the ocean, the same stuff is suddenly called corn flour, a term used -here- for the maize (corn) starch, also known as maizena and used for binding sauces.
Whatever. What is used in this recipe is not polenta, not corn starch, but plain stoneground wholemeal maize. The same flour that is used to make tortillas, Johnnycakes, corn bread, etc.
This maize loaf is flavoured with saffron, the better quality you have, the less you need of it. It gives this loaf a beautiful golden hue, emphasising the yellow of the maize. A pinch of ground fennel contrasts lovely with the bitterish, dusty flavour of the saffron. The sweetness of the acacia honey, and the rich buttery taste make this an almost irresistible loaf.
In this recipe, the maize flour is scalded with an equal amount of hot water, then, while still warm, mixed with the spices, the honey and butter. This makes a sort of porridge of half-cooked maize grains.
This is then left to cool to room temperature, and mixed with the rest of the flour, yeast, salt, and as much water as you need to make a supple dough.
The rest is like making any other bread. It's kneaded, risen, folded, shaped, proofed, and baked. This moulded twin loaf is easy enough to make, but I think it looks nicer than an ordinary tin loaf.
Ingredients: 30% maize flour, 70% strong white flour, 64% water, 5% honey, 5% butter, saffron and fennel for flavour, plus yeast and salt as you normally would use. This loaf also has a handful of pumpkin seeds and sunflower seeds in it. For a sweet bread you can be a bit more generous with the honey, and perhaps add sultanas, currants, or cranberries.
My second-favorite thing to do with sweet corn (the first being cooking on the cob and eating it with butter and salt). I make these a few times every summer. I think the recipe is based on one from the Cooks Illustrated folks, but I'm not absolutely sure about that.
2-3 ears of corn, husked
1 shallot, minced
2 tbl. flour
2 tbl. corn meal
1/2 tsp. salt
2 tbl. buttermilk
cayenne pepper (large pinch, or to taste)
corn oil for frying
Cut kernels off half of the corn. Grate the kernels on the large holes of a box grater. “Milk” the corn cobs by scraping the back of a knife across them. Add the other ingredients (except the oil), and mix well.
Pour enough oil in a large skillet to come to a depth of 1/4" and put over medium-high heat, until the surface shimmers. Put large spoonfuls (about 2 tbl.) of the corn mixture into the pan and cook 1-2 minutes per side, until golden brown. Transfer to a paper towel lined plate to when done, to absorb excess oil.
I like these topped with a little hot sauce (Cholula in this picture).
This was just a quick snapshot in the kitchen, shot hand-held lit by the counter lighting (I was hungry, and these are best eaten hot, so there you go.)
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Cooking With Cedar Planks. Cooking White Wine Vinegar. Cooking Game S For Girls.
Cooking With Cedar Planks
Salmon Roasted on Cedar Plank
Seasoned with salt, pepper, paprika, and seasoning mix, garnished with lemon. Before going into the oven.
Salmon Roasted on Cedar Plank
Seasoned with salt, pepper, paprika, and seasoning mix. Before going into the oven.
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FAST COOKING GAMES ONLINE : COOKING COMPETITIONS 2011.
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January Full Moon Dream Board
Last year I decided to take a note from my friends Chris and Jolie, and set some goals for my year. I accomplished most of them, but realized this year I needed some kind of visual to keep me inspired. I set my goals at the end of December and have spent the month formulating them into a few distinct categories. The end of the month full moon was perfect timing to create this special "dream board".
I decided to make prayer flags, each with a symbol of a set of goals.
From L to R:
Morocco: paying off debt, saving money, freedom to travel (first stop Morocco).
"Quest or Pilgrimage": one my writing heroes, Zinsser, said "Any time you can tell your story in the form of a quest or pilgrimage, you'll be ahead of the game." I want to have my writing published in three more places this year. So far, I am in cahoots with Rachelle and just found out that the online magazine I write for will be put out a print edition, which I may very well be in. I kinda want to pee my pants a little :)
The Tree: I traced the painting of a good friend of mine who is drawing my tattoo. I've talking about getting one for so long, I need to just do it. The tree symbolized strength and will be on my left arm. We are using her painting as the inspiration for it.
Twenty-five: I made a little book out of the pages of my journal. Last year I set the goal to read 50 books. I feel a few short and this year I'm school full-time. So my goal for the year is 25 books outside of school related reading. I'll probably read more than 50 at that rate, but I'll be more focused on actually reading outside of the school world.
An Onion: I love to cook! Onions are my favorite ingredients. I want/need to start my food blog and improve my skills as a chef. I also have tons of food sensitivities that I want to use as a springboard for creativity instead of a hurdle to get depressed about.
Yoga: my health is fine, but I my Vitamin D is dangerously low, I'm still having migraines and my body gets tired so fast I usually only last until wednesday. I need to allow my self the time to be healthy and grounded this year.
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Paneer Chili Dry
Paneer: 200g (You can use full-fat or low-fat as per your choice and convenience)
Green chillies: 3-4
Ginger: 1-inch piece
Garlic: 4-5 cloves
Spring onions (shallots): 2-3
Capsicum/Green Pepper: 1
Cornflour: 1 tablespoon
Soya sauce: 1 tablespoon
Vinegar: 1 teaspoon
Tomato ketchup/sauce: 1 tablespoon
Black pepper powder: a pinch
Salt to taste
The green chillies may be varied as per the heat level you can take :)
1. Cut the paneer into 1 inch square cubes.
2. Chop the green chillies, ginger, and garlic and rougly crush them – you may also pulse it in a small food processor.
3. Chop the spring onions fine. Keep the white and greens separate.
4. Slice the capsicum into 1 inch juliennes.
5. In a wide, non-stick vessel, stir-fry the paneer in one tablespoon of cooking oil till they are a nice brown color.
6. Immerse in warm water for a few minutes to retain the softness and then remove the paneer.
7. In the remaining oil, fry the green chillies, ginger, and garlic mixture till they begin to brown.
8. Add the spring onions white and saute for a minute.
9. Now, the capsicum can be added.
10. Cover and cook till the capsicum is done, but has a bite to it.
11. In the meanwhile, mix the soya sauce and vinegar in a small bowl. Dissolve the corn flour in this sauce mixture – ensure no lumps.
12. Add the tomato ketchup/sauce, salt, and black pepper powder to this corn flour solution and mix well. The key to making paneer chilly dry is not adding water at all.
13. When the capsicum is done, add the cornflour and sauce solution to it. Mix well.
14. Add the paneer pieces to this solution and gently fold in. This will help coat the paneer pieces and give it flavor. But stir gently to avoid breaking the paneer pieces.
15. Allow to cook till the corn flour is cooked and all paneer chilly is dry. Don’t cover the pan at this stage so that the mixture dries up well.
16. When almost done, add the spring onion greens and mix in. Turn off the heat.
17. Chilly paneer dry is ready.
Gordon Ramsay's Sticky Lemon Chicken
Gordon Ramsay is one of my favourite TV personalities at the moment.... I think he is a brilliant chef.... his recipes are creative, easy to follow, tasty, healthy and really good.
I've watched him cook on TV many times, and watched him cook this recipe on youtube yesterday ..... (I'm a bit sad I know haha).
1 large chicken jointed into 8-10 pieces (I used chopped chicken breasts)
Sea salt and black pepper
3-4 tbsp olive oil
1 head of garlic, halved horizontally
Few thyme sprigs (I used dried Thyme)
Splash of vinegar
2 tbsp dark soy sauce
3 tbsp honey
1 lemon, finely sliced
Bunch of flat leaf parsley, chopped (I didn't have any)
1) Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.
2) Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.
3) Transfer the chicken to a platter and sprinkle over the chopped parsley.
4) Serve with mashed potato (boil potatoes, add milk and butter and mash together, add cooked peas and carrots and some thyme).
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Different Types Of Cooking
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-You can have many advantages using just one type of line. When you use lines your creativity comes out
- When you use different lines you have more of a broader range for creativity
- In line weight you can have the lines thick and dark or you can it have it mediocre or thin
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-If the line continues outside of the format it would start to look confusing
-You can do something like connect the dots...even though there is no line you can tell where the line should be
Cane Toad Dissection
This is my cane toad's stomach, which contained 5 actually identifiable different types of beetle. There were probably more species, but the rest of it was all beetle bits and since I could identify so much I didn't have to go further than that. Most of my classmates had toads with very little in their stomachs and had to get out the microscopes and identify what they could. She couldn't have eaten any more, her stomach was packed and very hard before dissection. As my professor put it, "Wow! She was on to a REALLY good thing!"
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Actividades gastronomicas. clases de cocina y Cooking Tema Building para empresas.
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Show Cooking at The Albatroz Seafront Hotel
A fully operational kitchen inside a special meeting room, ideal for cooking classes, show cooking.
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Catchin' up on sleep
Day 127 – Burp! (I apologise, this is going to be a long one)
Today started before I went to bed. At midnight I was looking at the clock on my phone and wondering what had happened to the last hour. Having no recollection of the passing of time is a sure sign of one having fun, and I was certainly in the fun zone. Then again I could well have been very drunk. We were celebrating two occasions. The first was me leaving for adventure; the second was Gareth and Maria’s engagement.
Cliona had invited us over for dinner. She cooked an excellent meal of smoked salmon mousse, followed by pork and rice with a Dijon mustard dressing with stuffed peppers. Dessert was a fantastic apple crumble with ice cream. Thinking about it now is making me hungry again.
The evening was a typically entertaining one. It started with the statement,
“you know Ben Stiller’s dad is Arthur Spooner on King of Queens,”
I replied, “That can’t be possible, at least not in the world that I am accustomed to! He looks nothing like Ben Stiller, and he’s only about 4 feet tall.”
The guys pointed out to me that Ben Stiller is only about 4 feet tall too but that was not enough evidence for me. We were at an impasse, all three of us had exhausted all our knowledge of Ben Stiller and his possible immediate family in that short conversation. The only answer to this problem was to chug a few beers, watch people be interviewed on the news in silence (try it, it is quite entertaining inventing what they are saying) and wait for dinner to hit the table.
During the meal we discussed many important topics. Maria informed us about the eyebrow/hair colour rule for determining true blonds, Cliona told an amusing anecdote about falling asleep at a wedding in the bride’s sister’s bed, only to be woken up by the amorous couple at the end of the night. She was duly dubbed Goldilocks. Her boyfriend Al had an oddly similar story about waking up at the bus terminal after a nights drinking (“I only went out for one!”). He was in luck, so he thought, the bus driver offered him a lift home in his car, which turned out to be the scariest journey of his young life. I said, “I once woke up in a forest with snow around me after one drinking binge,” that was when we all agreed that alcohol has special magical properties that are best avoided, this idea we toasted a fine white wine. Oh and lest I forget Ben Stiller’s dad was mentioned.
After dinner we retired to the couch and conversed until the birds morning song began. That was my cue to walk home.
This morning I was fully prepared for the hell that is the hangover. Although I woke with a feeling of nausea it soon passed and I was left feeling a little disappointed that I could have gotten away with more alcohol, but I also thought that waking up in my bed was pretty cool so maybe I dodged a bullet there.
By 2pm the day had progressed to what I had been waiting for, Ireland versus France in Croke park. It was a momentous occasion for the Irish, opening Croke park to foreign games was a very big thing and with the history of the stadium and its link to English occupation and the subsequent terrible scenes there was a real sense of national pride in the 80,000 fans following their team. The game ended in France winning at the last minute but the game was exhilarating.
After finishing an entire packet of nachos and having made a severe dent in the salsa dip I felt I deserved a nice snooze.
Dear little Nelly and Gardia outside their mudbrick home on Karina Island, Lake Titicaca, Peru 2009. Their family were fabulous hosts, we had the most amazing experience! The islands are fairly remote, at least 30 - 60 mins by boat to Puno which is the nearest town. We gave bags of rice and oil and toys for the kids as gifts for each of our host families for having us. The kids were sooo friendly as soon as we got off the boat - little Gardia held my hand and we started skipping all of the way home!
You enter their courtyard through the gate that you can see to the left of this photo. The house itself is a U shape, with a courtyard in the middle where they kept their chickens. They actually had electricity running to the rooms (not to be expected) and cooked over an open fire.
When we arrived we dropped off our bags and went for a game of volleyball with the locals - they kicked our arse!!! We played about three games before it got dark and we returned with our families to their homes. They cooked us dinner of vegetable soup, then we were dressed up in traditional dress and went to the community hall. They had a live band, two of the little girls danced and then the adults got up and did a traditional dance with tassles. Then it was our turn to join in - I think that they found us very entertaining!!! Those tassles are very hard to operate and not take out someone's eye! Although we had bright sunny weather during the day, due to the altitude it got very cold at night, so they lit a bonfire out the front of the hall and we all danced around that. Such a special evening - will never forget it!
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Curvy Glass 2
This is an image from my second attempt at the Strobist (learn how to light at Strobist.com) cooking light assignment for Lighting 102. Oil/vinegar containers from Bed, Bath, and Beyond (recieved as a wedding gift years ago). Olive oil and red wine vinegar. (Tried to place flash behind bottles for backlight using Basalmic vinegar and quickly realized that it is far too dark...even with strobe placed directly behind the bottle, no light came through at all...shucks!)
Strobist Info: one SB-28 at 1/64 (or 1/32?) power through 2 translucent Ikea cutting boards (DRALLA bendable chopping board, set of 2 for $1.99...much thinner and larger than the ones mentioned on strobist.com) on camera left, large foamcore reflector on camera right. 1 snooted (2") SB-800 at 1/128 power AND 2-stop ND filter (thank God for sample packs...1/512 power) behind bottles with paper diffuser (to eliminate flash head hot spot). Bottles are on smoky glass placed over velvet with felt hanging behind (see my setup shot). Exposure was something like 1/250 @ f/8 or f/11. SB-28 triggered via 2 TTL-off-camera cables (SC-17/SC-29) daisy chained together...still waiting on my radio triggers. SB-800 set to photo slave/SU-4 mode.
I have mixed feelings about putting this one up....a couple of things went wrong!
The steak looks like a cinder, but it was fine!! Fork tender, medium rare! And the cheese sauce on the broccoli was so thin it ran right through. But if I want to encourage people to have fun in the kitchen and be fearless experimenters, I guess I have to show a few failures too. It tasted great!! And the greatest deep fry oil in the world made some great onion rings!! A hint...it's of plant origin, is burned for energy and not deposited in your body, the highest heat tolerance of any oil (smokes instead of burns), doesn't pick up flavors and can be reused several times.. Give up? It's coconut oil--I use filtered organic and because of the filtering, it's bland and does not taste like coconut. And doesn't make you feel bad after you pig out on onion rings, as I did!!
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New Cook Book
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
This is the Better Homes and Gardens New Cook Book, printed in 1976, when I was just 16. Even then I loved cooking, mostly because I loved eating. This cook book belonged to my Mom, and after she died my Dad said he thought she would have wanted me to have it. For this I am glad. This book sees much use, mostly for sauces, gravies, soups, stocks, bases, etc., but also for much of my baking.
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Baked for 20 minutes at 220c then turned down to 160c and cooked for another 60 minutes, core temperature 58c.
Ready for the Christmas table carving.
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Sunday February 28th
She slept really well again last night, that's three nights this week. Crossed fingers for a trend.
Brandi had to go into work for 11:00 this morning and my mom was supposed to come over at noon, she had a cold/flu thing so ended up canceling.
We did a video call with Uncle Matty who just got back from Australia and was still time adjusting. I think he was glad to talk to her.
We headed down the elevator with Brandi and went for a walk while Brandi went to work. Popped in to the banks to do some money switching for rent tomorrow. Stopped in at Save on Foods for some lactose free milk for me and a mango for Isobel. She fell asleep shortly after leaving the store. I wandered around the Richmond Center mall a bit. Stopped in at HMV to see if there were any DVD's I might get. Also Matty was talking about a game he got and I was interested to see if there was anything I might end up picking up. There's a new AVP game that's tempting. Also I've been eying up Borderlands for a while and one of my Flickr friends has played and I'm waiting on his verdict (John). But in the end nothing interested me. I stopped and had lunch at New York Fries and headed home. Belly woke up in the elevator when some people got on and started talking loudly. "Can't you see there's a baby sleeping here?!?!" Rats.
I made her a grilled cheese for lunch which you can see here she thought it wasn't cooked enough and she ate most of it, though later when Brandi got home she found a piece in her toy sink. We spent most of the day playing, getting chased by penguins, reading and snacking. Brandi got home at 7:00 we had been watching Up and eating dinner (Pizza Hut, she didn't want the beans that Brandi made last night so I got her some breadsticks and bananas). She seems to be interested in dogs...oh and we also watched Triplets of Belleville this morning. A mostly dialogue free animated french Canadian movie about a kidnapped cyclist and his mother's journey to get him back. She really liked the dog in the movie and would pipe up with "Pup!" each time he was onscreen barking.
Brandi got home and took a shower while we bathed and we watched the last two episodes of Jericho. Isobel went to bed during this time and now Brandi's in bed due to her having to get and be at work at 4:00 in the morning for the whole Olympic participants leaving now that the games are over and all the Paralympic participants arriving. It's going to be a long day for her tomorrow. 12 hours at least. My dad and his G/F are planning on showing up so I'll be able to get some housework done I hope.
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PBS COOKING SHOW RECIPES - COOKING FOR TWO PEOPLE.
Pbs Cooking Show Recipes
I Practice Positive Thinking
I’m particularly grumpy today
but that’s okay because it’s beautiful
outside and there are lots of insects
to think about. What was it Marx
said? I hardly care but it was something
I sometimes turn to when I feel rotten.
It was about insects and how they are small
and insignificant and dumb as all get out
but they’ll bury us anyway. I like that.
Still, there are certain insects it irritates
me to realize will outlive us all. Like Phil,
who I knew in school and was so very nice
it made me want to puke and he just kept
getting nicer till I thought he’d explode
but instead he became a famous guru
and told people how to live and be happy
and grow rich. I see him on TV striding
around in front of the camera smiling
and making little jokes all the people
in the audience laugh at and applaud
and then they rush out to buy his books.
The next time I turn on the TV there he is
again on his own cooking show and some
of the same people are watching him
cook and every time he adds salt they
go wild and run out to purchase his line
of pots and pans. But of course Phil
is a minor insect compared to Teresa
with her voluminous memoirs in which
she tells about growing up poor on
a farm, then developing several diseases
back-to-back they didn’t think she’d
survive but she did and now she tells
us all about the lessons she’s learned
and how we can apply them to our own
lives and have courage and be happy
and creative and find someone to walk
into the sunset with. Okay, if that’s your
thing. But she also has a cooking show
where she makes inspirational food
that if you eat you’ll never die,
or hardly ever. And of course there’s
Maxine and Joan, a pair of famous
astrologers who cook in the semi-nude
and pass on the secrets of their wealth
and happiness and striking figures and
recipes for longevity along with how
to make profitable real estate deals
because you deserve to be great. And
I haven’t even gotten to Merle, who
has a radio show and beer distributor-
ship and cooks on channels 46, 59, and
142 and also has a children’s story hour
on PBS, where he cooks and teaches
macrame. There’s a lot about life to love
but most of it lives under a rock and doesn’t
cook. But I guess that sounds kind of egotistical.
naked lemon layer cake
I just happened to find an episode of America's Test Kitchen on PBS the other day. It's so refreshing to see a cooking show on which cooking takes place! These days, it's all that talk baloney. I don't want to see guests. I want to see food.
Lucky me! I got a lesson on cake pans and flour sprays, and then a woman came out and made a lemon layer cake, filled with lemon curd and frosted with Swiss meringue.
So, even though I'm not a personal fan of fruit-flavored filling, I couldn't resist and decided to make this for tomorrow night. We're taking guests from Costa Rica to Koco's for a crab cake, and then we'll come back here for dessert.
It's a complicated recipe because the filling requires attention, but having watched the show, I had an advantage. I learned, for instance, how to slice the cakes in half horizontally, without messing them up.
The picture doesn't do it justice. It looks (and tastes) incredible.
For the frosting, the recipe calls for egg whites and sugar, with a little corn syrup, all whipped up. Well, I have no corn syrup in my house (personal protest), and my attempt to make a homemade version flopped bigtime. But that's OK. I'm not a fan of that marshmallow flavor (blech!) anyway, so I improvised. After it was all whipped up, I added some chopped butter, about a stick and a half, and whipped the hell out of it. Now it's buttercream. Mmmm.
OMG. I am going to have to try a tiny piece of this.
More pictures when it's frosted.
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