Not yummy Wall Art
755 creative works found
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Lior AT Nearly 9 Months, crawling, standing
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This shot was used in a Culinary School marketing collateral for their advertising promotion. Nikon D200 / Tokina 28-70mm / F5.6 ISO 100 / 2 Visatec 1600 lights / Mirrors / 1 softbox / 1 standard reflector
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One of our parrots chewing his beloved dried-sweet-ananas snack…
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Just a snack I had
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I found this beautiful little guy on an east Texas roadside.
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You can see all of the different flavors of Turkish Delight and the other goodies in the picture. Photo taken in Istanbul, Turkey.
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When i go out to a nice place I occasionally slightly annoy the people i’m with by photographing the food… this is a seafood shabu shabu or chinese hotpot. The lobster was still wriggling around when i took this! Weird. The geeky stuff: / Canon EOS 5D MarkII / 24-105mm L Kit lens at 45mm / shutter 1/50 (handheld) / app 4.0 / tungsten white balance
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A distorted cupcake in pastels. Sweet mind journey full of flour and frosting!
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Jayme’s Nan and Uncle thought it was raining fruit! But its a fruit bowl!
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These bees are so much fun to shoot.
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Fishy
by Tien Austin -
mmmmm…....Chocolate on that?
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taken at Park Safari, Hemmingford Quebec.
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Its my first attempt at proper pixel art…took me about an hour or two to complete -__-”.... the pink thingy on the right is a nice spoon…if no one understands what it is…
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Yummy cake display in the window of a cupcake shop in London!
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Reus, 2009
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I made these yesterday – can’t see them lasting till Christmas, but needed something interesting for the Christmas Food challenge.
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rabbit tajine for 4 persons: time needed: 1 1/2 hours / a tajine (moroccan clay pot) (or roemer pot / clay cooker – it has to have a cover) - 4 rabbit legs / - 2 onions / - 4 garlic cloves / - 125g smoked ham (chopped in small squares) - 1 Zucchini / - 1 Aubergine (eggplant) / - 200g white mushrooms (small ones) / - 1 orange pepper (paprika) / - 200g chestnuts (ready to serve/precooked are perfect ;) ) / - 250g of Couscous / - 500ml water (stock?) / - 150-200g butter/margarine - 1/4 litre of red wine (If you don’t want the gravy to have a purple colour, use white wine instead of red wine) - 1/8 litre cream seasons: / salt, pepper, cinnamon, nutmeg, provençal herbs, saffron, cayenne pepper how to prepare 1. roast the ham in the tajine (pan,pot…) and heat the oven to about 150°C (300°f) 2. season rabbit legs with salt, pepper and a little cinnamon and nutmeg, sear thoroughly from both sides in the ham’s fat (add some oil if necessary). 3. add 1/8 litre of red wine, the onions in quarters and the garlic cloves. Then season with the provencal herbs. Cover the tajine (roemer, clay pot) and put it in the oven for approximately 30 to 40 minutes. 4. After these 30 minutes of relaxation, take out the tajine, add the chestnuts and put it back in the oven to continue the cooking for about 30 minutes. Then start chopping the vegetables into bigger squares. / Begin with the mushrooms and sear them in a hot pan. Add the other veggies and season with cinnamon, provencal herbs, salt and cayenne pepper. Add the ham if you like. If your tajine/clay pot is big enough, simply add the veggies to the rabbit and give it the 30 minutes together in the pot… ;) mine isn’t 5. Boil water (stock) in a pot, take it from the burner/hot plate and add the couscous with a teaspoon of saffron. Stir until the water has soaken in and then add butter/margarine to smoothen the couscous. Season to taste with nutmeg, salt, pepper, provencal herbs. 6. Now take out the tajine. Prepare the rabbit legs on a plate to serve, pour the stock with the onions, garlic and about ten pieces of chestnuts into a small pot and heat it to cook. Add the rest of the wine and a 1/8 litre of cream as well as some more cinnamon, salt and cayenne pepper / to taste. Puree the vegetables in the gravy. If necessary, add a little gravy thickener. Usually the legs should be perfect if cooked for about one hour in total but to be sure give it the total time of about 1 1/2 hours in the oven. They won’t get dry because of the clay pot. Serve on a plate and enjoy!
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This image reminds me of a hot dog on a bun with mustard. Have no idea what it is nor would I want to eat it. I bet some of the forest creatures would think it is a treat.
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