Plymouth Pannier Market
lunes, 28 de julio de 2008
sábado, 26 de julio de 2008
Cauliflower
Cauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese, or with a meat gravy.
Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes; cauliflower is actually used to produce a potato substitute known as fauxtato.
— Wikipedia
Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes; cauliflower is actually used to produce a potato substitute known as fauxtato.
— Wikipedia
viernes, 25 de julio de 2008
Albanian Market
Market in Korcia, Albania
You can see grapes, tomatoes and peppers in the foreground.
Carrots and other vegetables in the background.
You can see grapes, tomatoes and peppers in the foreground.
Carrots and other vegetables in the background.
Mercado Múzquiz
Definitivamente es el mercado más bonito que conozco en la ciudad. Este tipo de murales adornan el interior de los arcos de la entrada principal que está sobre Avenida Revolución, en San Angel, y son del maestro Ariosto Otero.
martes, 22 de julio de 2008
domingo, 20 de julio de 2008
viernes, 18 de julio de 2008
jueves, 17 de julio de 2008
Fruits Stand
Ocoa, Republica Dominicana
Muy hermosa la exposicion de la mercancia.
Parece una obra de arte.
Felicidades a la propietaria de este establecimiento en Ocoa.
Muy hermosa la exposicion de la mercancia.
Parece una obra de arte.
Felicidades a la propietaria de este establecimiento en Ocoa.
martes, 15 de julio de 2008
El Aguacatero - The Avocado Man
Los aguacates cubanos son de dos tipos (deben ser distintas especies, o así, pero ésta es la manera en la cual los llaman allá):
-fibrosos
-mantecosos
Pues bien, Tin: los mantecosos, cuando están au point (como probablemente esté ése que señalas) son tan, pero TAN ricos, que Willy y yo los rebautizamos como
'El foie del Caribe'
¡Gracias por tu magnánima benevolencia, oh, angel, Sire!
Me gusta, eso del Devil's Avocado, Mr.: mola que te dé un punto locatis (es tanta tu circunspección habitual, jeje...). Muchas gracias por apreciar justo lo que aquí quería expresar: la cotidianeidad de una tarea que, sin embargo, a nosotros nos es completamente ajena. Y no sólo el producto en sí, sino el tipo de venta: hace unos días comentaba con Létix que cuando yo era pequeño e iba a los recados con mi madre, mucho del pescado menudo (boquerón, sardina, jurelillo ----> en Gijón, bocarte, parrocha, chicharrín) lo vendían, a gritos, desde carretillas y en destartaladas cajas de madera repletas de hielo picado al más puro estilo Molly Malone las mujeres llamadas genéricamente sardineres. Ahora se vende merluza de Namibia entre helechos de plástico. Es que vamos a mejor.
Socializa más de vez en cuando, velascols, que se te echa mucho de menos... aunque te tenga que aguantar todos los días de jefe en el trabajo (¡qué pruebas nos manda el Señor!).
-fibrosos
-mantecosos
Pues bien, Tin: los mantecosos, cuando están au point (como probablemente esté ése que señalas) son tan, pero TAN ricos, que Willy y yo los rebautizamos como
'El foie del Caribe'
¡Gracias por tu magnánima benevolencia, oh, angel, Sire!
Me gusta, eso del Devil's Avocado, Mr.: mola que te dé un punto locatis (es tanta tu circunspección habitual, jeje...). Muchas gracias por apreciar justo lo que aquí quería expresar: la cotidianeidad de una tarea que, sin embargo, a nosotros nos es completamente ajena. Y no sólo el producto en sí, sino el tipo de venta: hace unos días comentaba con Létix que cuando yo era pequeño e iba a los recados con mi madre, mucho del pescado menudo (boquerón, sardina, jurelillo ----> en Gijón, bocarte, parrocha, chicharrín) lo vendían, a gritos, desde carretillas y en destartaladas cajas de madera repletas de hielo picado al más puro estilo Molly Malone las mujeres llamadas genéricamente sardineres. Ahora se vende merluza de Namibia entre helechos de plástico. Es que vamos a mejor.
Socializa más de vez en cuando, velascols, que se te echa mucho de menos... aunque te tenga que aguantar todos los días de jefe en el trabajo (¡qué pruebas nos manda el Señor!).
lunes, 14 de julio de 2008
cabbage top
"Open Market" Day in Laoag City means the streets surrounding the public market is also occupied by vendors. It was in the middle of summer (my birthday, to be precise) when I took this. Will a cabbage patch in her head help her beat the heat? :-)
--
Shot with Honeywell Pentax SP1000 film SLR with SMC Takumar 55mm f2.0 lens. Kodak Gold ISO 200. April 16, 2008
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Shot with Honeywell Pentax SP1000 film SLR with SMC Takumar 55mm f2.0 lens. Kodak Gold ISO 200. April 16, 2008
sábado, 12 de julio de 2008
Lemon Cucumers
Lemon Cucumbers at the Torrance Farmer's Market. I haven't seen lemon cucumbers (Cucumis sativus) before—Apparently, they taste similar to regular cucumbers, but are a little sweeter and less bitter.
Lemon Cucumber Salad
Servings: 6
Photo of lemon cucumbers at the Farmer's Market in Torrance, CA.
6 lemon cucumbers
½ sweet red onion, cut into rings
2 vine-ripened red and 2 yellow tomatoes
⅓ cup rice vinegar
2 wweet yellow corn cobs, grilled and cut off the cob
6 cups spring greens
lemon thyme vinaigrette
Cut the lemon cucumber into six wedges each, set aside. Place the onion rings in a small bowl and toss with the rice wine vinegar, set aside. Cut the tomatoes into six slices each and sprinkle with salt and fresh black pepper, set aside.
Rub the corn with a little olive oil and season with salt and pepper. Place the corn on a hot grill for about five minutes; turning every minute. Remove from the grill and cut the corn off the cob, set aside.
To serve toss the greens with about five tablespoons of vinaigrette, place one cup of greens on each plate and divide the cucumber, onions, and tomatoes on each plate. Sprinkle with grilled corn and any extra vinaigrette if desired
Lemon Thyme Vinaigrette
Servings: about 1/4 cup
¼ cup extra-virgin olive oil—can use hazelnut or walnut oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon-style mustard
¾ teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
¾ teaspoon coarse salt
pinch freshly cracked black pepper
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature. Shake or stir just before serving.
Lemon Cucumber Salad
Servings: 6
Photo of lemon cucumbers at the Farmer's Market in Torrance, CA.
6 lemon cucumbers
½ sweet red onion, cut into rings
2 vine-ripened red and 2 yellow tomatoes
⅓ cup rice vinegar
2 wweet yellow corn cobs, grilled and cut off the cob
6 cups spring greens
lemon thyme vinaigrette
Cut the lemon cucumber into six wedges each, set aside. Place the onion rings in a small bowl and toss with the rice wine vinegar, set aside. Cut the tomatoes into six slices each and sprinkle with salt and fresh black pepper, set aside.
Rub the corn with a little olive oil and season with salt and pepper. Place the corn on a hot grill for about five minutes; turning every minute. Remove from the grill and cut the corn off the cob, set aside.
To serve toss the greens with about five tablespoons of vinaigrette, place one cup of greens on each plate and divide the cucumber, onions, and tomatoes on each plate. Sprinkle with grilled corn and any extra vinaigrette if desired
Lemon Thyme Vinaigrette
Servings: about 1/4 cup
¼ cup extra-virgin olive oil—can use hazelnut or walnut oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon-style mustard
¾ teaspoon fresh thyme leaves, chopped
1 clove garlic, minced
¾ teaspoon coarse salt
pinch freshly cracked black pepper
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature. Shake or stir just before serving.
viernes, 11 de julio de 2008
jueves, 10 de julio de 2008
Arabisk Kiosk
jual sayur, buah kue dan rokok:) harganya lebih mahal dikit dari supermarket kecuali sayur dan buah. minggu juga buka. banyak di jumpai di denmark.
miércoles, 9 de julio de 2008
Cebes al mercat de Pisac, Vall Sagrada, Perú
Cebollas en el mercado de Pisac, Valle Sagrado, Perú
Onions at Pisac market, Sacred Valley, Peru
Oignons au marché de Pisac, Vallée Sacrée, Perou
Lök i Pisac marknad, Peru
Onions at Pisac market, Sacred Valley, Peru
Oignons au marché de Pisac, Vallée Sacrée, Perou
Lök i Pisac marknad, Peru
martes, 8 de julio de 2008
Cochabamba street market
In the market in Cochabamba, Bolivia, tiny streets grow even thinner as they fill with stalls of fruit, soap, silver pans, puppies, and racks of meat. Cars push through crowds of people, and women like this one sit in their skirts and talk to one another over the din.
lunes, 7 de julio de 2008
domingo, 6 de julio de 2008
El mercado de Surquillo en Lima
As part of the Lima gourmet trip we offer a gourmet cooking class with a local cook. This time it was Akundun from the restaurant Costandino in Aguas Calientes.
He was in Lima at the time so he was the teacher for the class we gave to Lina and Chris.
Here at the market of Surquillo getting all the ingredients for the meals we were going to make:
Causa Limena con estofado de camarones
Cebiche de Corvina
Aji de Gallina Rustico
and dessert was something with Chirimoya.
He was in Lima at the time so he was the teacher for the class we gave to Lina and Chris.
Here at the market of Surquillo getting all the ingredients for the meals we were going to make:
Causa Limena con estofado de camarones
Cebiche de Corvina
Aji de Gallina Rustico
and dessert was something with Chirimoya.
Lucuma queen of all fruits
If you have never tried Lucuma its enough reason to travel to Peru and have a go at it.
Its one of the most fullfilling flavors in any fruit, hard to describe, but its sort of chocolate like, a bit starchy, sweet goodness.
This lucumas in the photo are ripe and were sold for a few soles to be eaten on the spot.
Its one of the most fullfilling flavors in any fruit, hard to describe, but its sort of chocolate like, a bit starchy, sweet goodness.
This lucumas in the photo are ripe and were sold for a few soles to be eaten on the spot.
Fruit cart in Miraflores on a winter morning
We started the day with a walk around Miraflores, here is one of the typical fruit cars.
This fruit carts are great, and a cheap way to get a healthy snack. One can find this carts with fruit and vegetables in many areas around Lima.
This fruit carts are great, and a cheap way to get a healthy snack. One can find this carts with fruit and vegetables in many areas around Lima.
Finger avocados
Great little finger avocados.
Part of our Lima classic tour we visit the central market in chinatown, this is a very chaotic and messy part of town, yet is great to walk around, to see the people going around their daily chores, not trip to Lima should miss a visit here.
Part of our Lima classic tour we visit the central market in chinatown, this is a very chaotic and messy part of town, yet is great to walk around, to see the people going around their daily chores, not trip to Lima should miss a visit here.
Surquillo Market Lima Peru
Look at the amazing variety of corn, the different colours in the display.
As part of the Lima gourmet trip we offer a gourmet cooking class with a local cook. This time it was Akundun from the restaurant Costandino in Aguas Calientes.
He was in Lima at the time so he was the teacher for the class we gave to Lina and Chris.
Here at the market of Surquillo getting all the ingredients for the meals we were going to make:
Causa Limena con estofado de camarones
Cebiche de Corvina
Aji de Gallina Rustico
and dessert was something with Chirimoya.
As part of the Lima gourmet trip we offer a gourmet cooking class with a local cook. This time it was Akundun from the restaurant Costandino in Aguas Calientes.
He was in Lima at the time so he was the teacher for the class we gave to Lina and Chris.
Here at the market of Surquillo getting all the ingredients for the meals we were going to make:
Causa Limena con estofado de camarones
Cebiche de Corvina
Aji de Gallina Rustico
and dessert was something with Chirimoya.
viernes, 4 de julio de 2008
Visulize World Peas! in Montreal
We love to go to the marche Jean Talon in Montreal whenever we visit. This morning was raining and quiet...we stocked up on berries, tomatoes, bread, and other delicious fresh foods.
jueves, 3 de julio de 2008
MVC-275S
Faces of the Bateyes. Dominican Republic, 2001
Visit: www.usaid.gov/about/exhibit/rebuilding/
Visit: www.usaid.gov/about/exhibit/rebuilding/
miércoles, 2 de julio de 2008
martes, 1 de julio de 2008
The Floating Market - Bangkok
One of the most famous pictures of Thailand, and perhaps one of the most visited tourist sites around Bangkok, is the original Floating Market, Damnoen Saduak, and is located 110 kilometres from Bangkok in Ratchaburi province.
The original canals which now make up the Floating Market were built in 1866 on demand of His Majesty the King of Thailand to help ease communication in the province.
Canals in and around Bangkok are an important method of transport and help to facilitate communication between different areas of the city. To this day many people still live along the canals and frequently use boats as a method of transportation from one point to another.
As food is a very important part of Thai culture, you will see mobile food stores selling anything from fruit, Som Tam, barbequed chicken, and other delicacies moving around Bangkok, on the streets just as an ice cream van does in most western countries. This also applies to the canals where you will frequently see boats moving from house to house selling different wares
The original canals which now make up the Floating Market were built in 1866 on demand of His Majesty the King of Thailand to help ease communication in the province.
Canals in and around Bangkok are an important method of transport and help to facilitate communication between different areas of the city. To this day many people still live along the canals and frequently use boats as a method of transportation from one point to another.
As food is a very important part of Thai culture, you will see mobile food stores selling anything from fruit, Som Tam, barbequed chicken, and other delicacies moving around Bangkok, on the streets just as an ice cream van does in most western countries. This also applies to the canals where you will frequently see boats moving from house to house selling different wares
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