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Cooking Workshop Nyc

cooking workshop nyc

  • A room or building in which goods are manufactured or repaired

  • A meeting at which a group of people engage in intensive discussion and activity on a particular subject or project

  • small workplace where handcrafts or manufacturing are done

  • A workshop is a room or building which provides both the area and tools (or machinery) that may be required for the manufacture or repair of manufactured goods. Apart from the larger factories, workshops were the only places of production in the days before industrialisation.

  • a brief intensive course for a small group; emphasizes problem solving

  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • (cook) someone who cooks food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Food that has been prepared in a particular way

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • New York City

  • New York is the most populous city in the United States, and the center of the New York metropolitan area, which is one of the most populous metropolitan areas in the world.

  • .nyc is a proposed city-level top-level domain for New York City.

  • Pennsylvania Station — commonly known as Penn Station — is the major intercity train station and a major commuter rail hub in New York City. It is one of the busiest rail stations in the world, and a hub for inboard and outboard railroad traffic in New York City.

Here I Am, Rock YOU Like A Hurricane.

Here I Am, Rock YOU Like A Hurricane.

GMDS - Waaaay late (sorry, Danielle! I was out of town when it was posted and then completely forgot)

Foods you like, despise, can't eat (allergies, etc.)
I'm not a picky eater at all. I'm not a huge fan of chocolate - I prefer tart or salty over sweet. I love bacon. And meat. I don't have any food allergies. I can't eat Israeli couscous because the texture makes me giggle. I want to put cayenne pepper in everything.

Coffee vs. tea?
Coffee, coffee, coffee. And I'm not too picky about my coffee, either - I'm used to NYC bodega coffee in the Greek Cups.

Where do you live? (I'm thinking climate, big city/small town, etc.)
I'm just outside of Boston. I've been in the area for 12 years, which is the longest I have ever lived in one place. I'm hoping to move in the next year or two. I love the cold. I despise the 2 weeks of HOT that we have here each summer.

Favorite yarn(s)?
I'm all about the wool. I like semi-solids and non-colors, and I rarely knit on needles over US5s. Sport/Fingering are my preferred yarns. And of course that old standby, Cascade 220.

Crafty pursuits - knit, crochet, spin, sew, quilt, any of these or others? As far as fiber-related pursuits go, I'm primarily a knitter, though I dabble in crochet. I'm a hand-spinner, too, which I love. I've sewn for as long as I can remember, and I've been focusing my sewing on quilting of late. I weave, too. I'm pretty much 80 and Amish.

Hobbies/pursuits/proclivities/passions (other than the aforementioned crafty ones, obvs) I'm a bookbinder by trade, so I do a lot of paper-related activities. I'm also a big reader, but I tend to not do book repair on my own books for whatever reason. I read a lot of books about linguistics. I like to make things. I enjoy cooking, but I wouldn't say that I'm great at it. I enjoy fixing things and I look forward to working on a house of my own. I am getting back into painting after a loooong hiatus. I am fascinated by oddball roadside museums. I travel a fair amount domestically. I like to do crossword puzzles.

What do you do in life? (job, career, school, family, etc.)
I'm a bookbinder and I teach bookbinding workshops. I also do some tech-editing here and there, and test-knitting for a yarn company. I do book layout for unbound, printed books-in-sheets for bookbinders.

Random favorites -- colors, flavors, scents, books, movies, tv, genres, time of day, motifs (bees, squirrels, owls, beavers, mushrooms, bats) etc.
Oh goodness. Let's see: I'm not a fan of the color brown, I prefer oranges and chartreuses. I've recently gotten into bright, deep reds and pukey yellows.

Flavor-wise, spicy & salty. I really like Indian food and curries.

Scents? Citrus-y and clean. Non-cloying.

Book stuff, well, I think I mentioned linguistic books. I mostly read non-fiction books about engineering things and inanimate objects (I'm a huge fan of "Salt" by Mark Kurlansky). I like books about typography and design.

TV/Movies - I haven't been to a movie theater in 3 years. I really like documentaries. I fall asleep during sci-fi stuff. I watch Discovery & NatGeo. If I have a big bookbinding project, I will watch through an entire series of something while working on it. These have included The Sopranos, The Wire, Carnivale, Fishing With John, Oz, Arrested Development. You get the idea.

I'm a night-owl, and I get a lot of work done in the wee hours if able. That said, I do really enjoy waking up very early and getting a ton done before starting my day. But I rarely do that.

Anything you CAN'T tolerate (b/c of allergies or intense dislikes)? I have an extreme dislike for peds that don't use cross-walks. I don't like things that are BeDazzled.

Workshop Image by Lamont (March 10 Seminar)

Workshop Image by Lamont (March 10 Seminar)

From the March 10 workshop. Student shot. We used three speedlights to make this image and Lamont decided to include Erica holding one of the speedlights in his composition. We had to add Dana's head from another shot as it was a little too hidden in this image, but the transition went seamlessly. Three strobes (sb600, 430EX, 550EZ... all at full power. Strobes fired by radio remotes.

NOTE: This is a photo taken by one of the workshop attendees, not me.

cooking workshop nyc

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Free Online Cooking And Serving Games

free online cooking and serving games

  • Food that has been prepared in a particular way

  • The process of preparing food by heating it

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • A quantity of food suitable for or served to one person

  • (serve) (sports) a stroke that puts the ball in play; "his powerful serves won the game"

  • helping: an individual quantity of food or drink taken as part of a meal; "the helpings were all small"; "his portion was larger than hers"; "there's enough for two servings each"

  • service: the act of delivering a writ or summons upon someone; "he accepted service of the subpoena"

  • With processing of data carried out simultaneously with its production

  • on-line: connected to a computer network or accessible by computer; "an on-line database"

  • In or into operation or existence

  • on-line(a): being in progress now; "on-line editorial projects"

  • on-line: on a regular route of a railroad or bus or airline system; "on-line industries"

  • While so connected or under computer control

  • (game) crippled: disabled in the feet or legs; "a crippled soldier"; "a game leg"

  • A complete episode or period of play, typically ending in a definite result

  • A form of play or sport, esp. a competitive one played according to rules and decided by skill, strength, or luck

  • (game) bet on: place a bet on; "Which horse are you backing?"; "I'm betting on the new horse"

  • A single portion of play forming a scoring unit in a match, esp. in tennis

  • (game) a contest with rules to determine a winner; "you need four people to play this game"

  • able to act at will; not hampered; not under compulsion or restraint; "free enterprise"; "a free port"; "a free country"; "I have an hour free"; "free will"; "free of racism"; "feel free to stay as long as you wish"; "a free choice"

  • Without cost or payment

  • With the sheets eased

  • grant freedom to; free from confinement

  • loose: without restraint; "cows in India are running loose"



Shot these couple of weeks ago, result of lacking inspiration.
Grabbed some serving trays and shot macro. Placed these on white
sheet and no strobes used, just ambient light from window. Edited
the image in ACR and PS as tiff. Enhanced reds, erased shadows,
sharpened and softened.

Winter must come to an end now, its cold and so much snow everwhere.
Weather forecaster says its going to be colder next week, again, brr.

Hope you are doing well my friends!

Take care!!




'Everyone can be great, because everyone can serve.' -Dr. Martin Luther King, Jr.

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The Key To Chinese Cooking. Cooking Made Simple Loughborough. Cra Z Cooking.

The Key To Chinese Cooking

the key to chinese cooking

    chinese cooking
  • Chinese cuisine is any of several styles of food originating in the regions of China, some of which have become highly popular in other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern Africa.

  • A low-lying island or reef, esp. in the Caribbean

  • cardinal: serving as an essential component; "a cardinal rule"; "the central cause of the problem"; "an example that was fundamental to the argument"; "computers are fundamental to modern industrial structure"

  • identify: identify as in botany or biology, for example

  • metal device shaped in such a way that when it is inserted into the appropriate lock the lock's mechanism can be rotated

Spicy Pork Ribs with Onions and Shallots

Spicy Pork Ribs with Onions and Shallots

I usually avoid food that is too spicy. But when comes to Pork, esp Pork Ribs, I like them spicy. The combination of sweet / salty and hot spicy favours is what makes pork ribs taste "heavenly".

In a bag, marinate ribs with oxyster sauce, salt, seasame oil. Drizzle honey (slight) and a generous dose of chilli infused oil. Add a teaspoon of cumin powder. Leave overnight in fridge to marinate.

In a cooking pan (with lid), heat up some peanut oil under medium heat. Slice up some shallots stems, red onions in generous amount. Slice up some ginger. Pour all into heating pan, stir to ensure surface is evenly covered. Drizzle some chinese cooking wine for favour. When mixture start to bubble away, cut a few slices of dry chilli and ensure the chilli seeds goes in too. Shake in some white pepper, Remove pork ribs from marinating bag and add to pan. Cover lid and allow it to cook for 5 mins.

Open lid and stir contents in the pan. If the contents get too dry, add some chinese cooking wine into it. Close lid and repeat this for about 10 mins, occassionally stiring the contents. When meat start to turn brown, now is time to add the key ingredient. Add some black bean paste into cooking contents and stir well to mix. Cook for another 5 to 10 mins until meat is completely cooked. Remove and serve.

Notes :

1) Buy or ask your butcher to cut only pork ribs with a thick layer of meat. This tends to taste better. Buy about the same thickness so that they all cook evenly about the same time.

2) I use a non-stick pan in this so that contents mix better and won't stick. Also makes cleaning easier

3) The "Black Bean Paste" is the key ingredient here that imparts the dish with the rich salty sweet flavour. It's actually a premix chinese stir-fry seasoning ingredient that should be commonly available in supermarket that carry asian food ingredients. Mine is from a brand called "Lee Kum Kee". If not available, you can mix ground garlic, sugar, finely chopped black beans, salt, rice wine and black soya sauce and pound them into a thick paste, which will give about the same effect. But that's a lot of work :)).

?????, Fish Meat Ball Chinese Ravioli(WonTon) Pot (234)

?????,  Fish Meat Ball Chinese Ravioli(WonTon) Pot (234)

It was the first several days when I found this soup pot. At those days, I made a lot of soups just because of this pot. This time, it includes: Wonton, egg, fish meat ball, mushroom, sesame and chives. Key of this soup is how to keep fish ball tender and juicy. I used small silver fishes, chop them into small pieces, toss them with flour and egg so that it can be quite sticky, when the soup is boiled, use big spoon to make fish ball, and carefully put them into soup, when they float up, the soup is done.

Someone asked me today which kind of cook I am, following a book, or just following instinct. I think this question for a while and decide that I 'm a cook following instinct. I seldom work really hard to study culinary book although I have tons of them. It should be my lucky that Michael is not a picky guy, he like most of my dishes.

the key to chinese cooking

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