Cheese Fries at Islands Restaurant
There is a restaurant in San Diego, California called “Islands” with a beach and surfer theme in its decor, very casual but nice. They serve some really good food, high cholesterol fat-laden “American Food” – but I guess if you only indulge once in a while it won’t kill you!
Pasta
261/365My favorite food, and apparently one of my first words (my mother used to say!): spaghetti!
What garlic is to food, insanity is to art
ODC – Macro / Close up02/03/11I don’t own a macro lens nor any extention tubes, so this is as close as I’ll get until I get one of those. ( I can’t wait!!!) I’m happy with this shot, just not the glare in it, but by the time I uploaded it to my computer there was no light to do it over again, so this is what I’ve got to offer today 8)© anna hwatz photography
Macro Mondays – Fast Food
McDonald’s Premium Crispy Chicken SandwichMacro Mondays Group Challenge 7/7 – “Fast Food”
Midnight Chef does poha and daal
1. tasty poha, 2. ginger, 3. lemon, 4. poha=rice flakes, 5. tomato, 6. rajasthani behan, 7. garlic, 8. moong daal, 9. curry leaf, 10. coconuts, 11. chillies and mustard seeds, 12. asafoetida, 13. blue flame, 14. condensation, 15. daal, 16. curry leaves and peanutsCreated with fd’s Flickr Toys.All photos taken in my brooklyn kitchen in the wee hours of 9-14-07 except for #10 which was taken in Kollam, Kerala, INDIA a few months back, at a small, family-owned coconut plantation.Enjoy. Wish you could sample the finished products or at least scratch n’ sniff the pix.If you like Indian vittles, then you know all about the delectable flavor explosions that are daal and poha! And if you’re unfamiliar, well, you need to try them… See below. Most of these ingredients can be found in your local grocery store, but even more likely at an Asian foods market.Poha:2 cups thick poha (flaked rice)1 chopped medium-sized onion 1 tsp. chopped green chilies1 pinch heeng (asafetida)½ tsp. turmeric ½ tsp. mustard seeds 2-3 tsp. dry roasted peanuts 2 T. chopped cilantrograted coconut for garnish1-2 T. oil salt to tastejuice of one lemonWash poha and drain water completely and leave aside for 5 minutes. To this poha, add the salt. Heat oil in a large frying pan and add mustard seeds, heeng, green chilies, turmeric, onion and cook for 5-minutes, then add peanuts and stir for a minute. Add poha, mix well and cover it for a minute. Garnish with coriander, coconut and sprinkle lemon juice just before serving. Enjoy!Daal:2 C. of yellow lentils, called moong daal2 white onions – finely chopped2 tsp. salt1.5 tsp. turmeric2 tsp. garam masala2 tsp. ground coriander1.5 tsp. ground cumin3 cloves garlic, crushed2 inch piece of ginger, crushed2 tsp. chopped hot chilli2 chopped tomatoes3 T. chopped cilantroWash the daal 2-3 times to remove any hulls or stones. Combine all ingredients in a large stockpot with 2-3 cups water. Bring to boil. Then, place cover on pot, but leave it only partway on. Turn down the temperature on the stove and let simmer for 1 and ½ hours, stirring frequently. More water may need to be added (and maybe even some more salt). The soup should be thin, but not too watery, and the lentils soft. After the daal is finished, it’s wonderful with steaming basmati rice or fresh rotis. Mmm, tasty.
Source: acdme
breaky for one {*week of food* project #1}
{Explore #105!!!! – thank you flickr friends 
}food week theme!! i’m so excited for this theme, i love food photos happy monday everyone!
dirty salad
dirty dishes 1of 1…Are you interested in flavor and food science?See more pictures and read interesting articles in www.flavores.com.ar(avalaible in English)
dip into the darkness ~ 048/365
Upload for Macro Mondays Darkness theme. I managed to twist it round to food, again! This is a very nice bit of pottery my friend Stephen brought back from Japan which I’ve been meaning to shoot for awhile. Its a simple clay pot soy sauce table dish, the proportions and line detail are lovely. i knew the sweet dark soy would reflect and just played around until I got the arrangement just right.
Source: http://www.flickr.com/photos/robbie_ewing/3981276870/
An empty belly is the best cook.
~Estonian ProverbGetting it Right on White: As we all know from looking at menus, ads and cookbooks, presenting food on a pure white surface or background is extremely popular. Which makes sense—it allows the colors, details & textures of the food to pop with vibrancy & crispness. So here are a few shots from last week demonstrating how a correct white balance setting is your friend. Helpful Hints: To achieve a daylight appearance with your lighting, you’ll want to stay in the mid-range of the Kelvin scale…around 5,500k is considered ‘noontime sun’…so aim for that (keep in mind you may have to compensate for what the camera sees by adjusting the WB settings when shooting/processing). Also, mixing artificial light with natural light can really makes things difficult with balancing color temp–so try to pick one or the other. Canon 5D Mark IICanon 100mm f/2.8 Macro USMAperture: f/6.3Focal Length: 100mmISO Speed: 100Flash: (2) Off-camera right & above; both diffused, reduced powerPolarizer/Filter: NoneExposure: 1/400RAW File Processing: Lightroom 3Slik Sprint Pro w/ Manfrotto 496RC2 Ballhead~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~© Steven Brisson. Do not use without permission. twitter | facebook | tumblr | stevenbrisson.com
from StevenBrisson {Busy}