Check out these food images:
Viking bread baking
Image by Vrangtante Brun
Baking leiv, a flat, unleavened bread, which was the staple bread in Viking age Scandinavia.
Sloppy Joes for Dinner
Image by su-lin
With tater tots and sauteed Brussels sprouts.
Blog post at Tamarind and Thyme.
cake
Image by megpi
Check out these food images:
Pizza Bread with Polly-O
Image by ChrisGampat
Continuing with my project to improve my food photography, I photographed my breakfast today.
I took simple Italian bread, put Ragu sauce on it then sprinkled Mozzerella on top. It went into the toaster oven for a while (we have a special one.) When it came out, I put the seasonings on top and it came out of so beautifully.
The two pieces were then placed on a plate and a stick of Polly-O String cheese was placed under them to make a face on the plate.
I’ve learned to play with my food to make great photos.
夕食
Image by gullevek
I love this simple food. It tastes just ultimate
A few nice food images I found:
Cheesy Garlic Bread
Image by Steven Vance
I was watching PBS on WTTW Channel 11 in Chicago and I watched America’s Test Kitchen for the first time ever. My boss has talked about this show several times.
This episode’s topic was Italian-American food.
I made Cheesy Garlic Bread following this recipe and by watching the chef on the show.
Chicken In Cresent Rolls aka Chicken Junks
Image by MotorBoat4107
2 cans of the LARGE Pillsbury flaky crescent rolls
1 can of cream of chicken
1 can of cream of mushroom (or the one of your choice)
1 pound of boneless skinless chicken breasts
3 cups of shredded cheddar cheese (Mixed cheese is fine too)
Oregano
Garlic powder
Thyme
Olive oil
How to do it:
1. Heat oven to 350
While oven it heating…
2. Dice the chicken into small bite size pieces
3. Sauté the chicken in the olive oil with seasonings to taste
4. While the chicken is sautéing dump the cream of chicken and cream or mushroom into a small pot and follow the directions on the can for heating (Keep it warm)
5. Add seasoning and cheese to the soup to taste
6. When the chicken has cooked open and lay out the crescent rolls
7. Place a small handful of chicken on each roll with some cheese in it, warp them up
8. Sprinkle some cheese on top of them
9. Place them in the oven for the time and temperature recommended on the cans
10. Put all left over chicken in the soup
Serve the chicken with soup on the side for dunking. Enjoy!
You know the food has to be good when flickr likes it. 
Teriyaki Chicken Sushi Roll and Avocado and Prawn Tempura Sushi Rolls – Sakura Kaiten Sushi
Image by avlxyz
Teriyaki Chicken Sushi Roll AUD4.20 and Avocado and Prawn Tempura Sushi Rolls AUD5.Ǵ – Sakura Kaiten Sushi
—
Peter suggested that we go to this sushi place near his office. It turns out that this was a sushi place that sounded a bit too trendy for my liking, especially after traditionl Japanese sushi like anago (sea eel), whitebait and tobiko and even natto and okra sushi!
As it turned out, it wasn’t bad. Not great, but not bad. I even tried the sundried tomato and avocado sushi roll (black plate), but I could not bring myself to try the wrong-ness that was air cured ham and cream cheese sushi (black plate)!
There were also things like fried wontons (black plate), fried soft shell crab (red plate). For dessert, they had dorayaki, ice-cream mochi and various cakes, most like straight from box to plate 
The two of us spent AUD45.80 including green tea. A bit pricey for the quality.
Oh, and I nearly forgot to mention that I was forbidden from taking photos. It’s a good thing I got away with 4! Surely you can’t run a restaurant based on how your food presentation alone? They should have more faith in the taste.
… and it’s obvious, Peter likes his avocado! So did I! 
Sakura Kaiten Sushi
Shop 1, 59 Little Collins St Melbourne 3000
(03) 9663 0898
Sushi plates and hot food at:
- pink plates .20
- black plates .20
- white plates .20
- red plates .20
- Teriyaki Chicken Sushi Roll
- Sundried Tomato and Avocado Sushi Roll
- Tuna with Avocado and Shredded Crab Sushi Roll
- Decor – Sakura Kaiten Sushi
- Sakura Kaiten Sushi, Matt Preston, The Age, 30 April 20ǧ
- Sakura Kaiten Sushi – Mietta’s
Update 2007.08.24 – the sushi are very similar to those at Sakura Sushi Express, perhaps part of the same business?
Crabby Junk Food
May 22nd, 2011 | Baking Recipes | No Comments
If you love Rasa Malaysia, it’s very likely that you love Asian food, and probably love Asian-style pastry. Call me bias but I personally think that Asian-style bread and pastry are better and have a lot more varieties than those you get from regular stores. I am a huge fan of Japanese and Taiwanese bakery shops, they are just great. I am not a great baker so I have my contributor Siew Loon sharing some Asian-style bread and pastry with us. Check out her Hokkaido soft bread or milk loaf, inspired by her recent trip to Hokkaido.
Contributor: Ho Siew Loon
Hi everyone, I am finally back with my baking recipes. I made a trip to Hokkaido just before the earthquake and fell in love with this heavenly place—from the beautiful scenery, the polite and friendly people, to the wonderful food and desserts. One of the things that I fell in love with is the Hokkaido bread or milk loaf, which has inspired me to find the perfect Recipe for this soft and yet springy loaf of bread. I finally found it at Angie’s Recipe…thanks for the great recipe. This bread has gained praises from almost everyone who has tasted it and it’s best eaten with butter.
Hokaido Milk Loaf is a soft bread which has probably gotten its name from the pristine nature of Hokkaido. Hokkaido produces high quality milk ( before the earthquake). You can use fresh milk to achieve a great result when baking this Hokkaido bread. It is a bread that can be eaten on its own or just slightly toasted, spreading a bit of butter to this bread will definitely enhance its taste….
Do try out this Hokkaido milk loaf recipe and it will keep your guest coming back for more.
Ingredients:
4 1/2 Â cups bread flour
1/2Â cup all purpose flour
250ml milk
190ml whipping cream
1 large egg
2Â Tbsp milk powder
4Tbsp confectioner’s sugar
3 tsp dry yeast
1/2 Tbsp salt
Method:
Cook’s Note
If you do not have a bread machine, mix the dry ingredients with wet ingredients and knead on medium speed with a stand mixer until the dough is smooth, non sticky, and elastic.
Check out these food images:
Miniature Food – Bread Basket
Image by PetitPlat Food Art – Stephanie Kilgast
Made out of polymer clay
1:12 dollhouse scale
Union Station Food Court
Image by Mr. T in DC
Overhead view of the food court seating area in Union Station.
Baked Ricotta and Potato Cake with Smoked Salmon – Relish Food Store AUD12.50
Image by avlxyz
Julia saw that the other diners all seemed to be having smoked salmon in something or the other, so she went for this.
The generous folds of smoked salmon was smoky and rich, and really luscious!
Compared to that, the baked potato and ricotta cake didn’t stand a chance, although it did stand quietly in the back preventing the salmon from overpowering your palate. The egg yolks were a bright orange, but it was a pity that the yolks were not runny, the way we liked it.
—
Relish Food Store
(03) 9578 9058
256 McKinnon Rd
McKinnon VIC 3204
Reviews:
- Relish Food Store – www.miettas.com.au/
The Age Cheap Eats 2004, 2005, 20Ǧ, 2007, 2008, 2009; The Age Good Food Guide 2005, 2006
- Postcodes: 3204 Ormond – by Carolyn Holbrook, Epicure, The Age, November 28, 2006
A champion of consistently high-quality food that keeps everyone from fussy five-year-olds and food-trendy mums to keep-it-plain-and-simple grandmas happy. Love the salmon, dill and potato cakes, egg and bacon pie and baked lemon cheesecake.
Check out these dishes images:
Antennas and satellite dish [9/365]
Image by Zbo the Great
I was taking a break from the final project. Took this photo because I really like the colour of the sky and the position of the antennas and the satellite dish.
guess the dish…
Image by skampy
this portion of the dish includes: low fat pork sausage, panko bread crumbs, eggs, sauteed garlic/green onions/scallions, mustard, horseradish and parmesan cheese.
VLA Dish 6
Image by msmail
The VLA consists of 27 dishes like this one. Each dish is the size of a baseball diamond, and can be easily moved via rail.
Some cool food images:
Miniature Food – British Breakfast Pan
Image by PetitPlat Food Art – Stephanie Kilgast
Because it’s a classic
Although I’d rather eat that breakfast for lunch… what about you?
Parce que c’est un classique
Par contre je préfère ce genre de repas à midi… et vous?
Miniature Food – Tiny Oranges
Image by PetitPlat Food Art – Stephanie Kilgast
Je suis en plein travail de préparation pour les foires de miniatures (SIMP Paris et Soes 1:12 DIe Messe)
Voici différentes miniatures de boulangerie, pains, baguettes et autres, toutes en fimo et faites par moi.
J’ai aussi réalisé quelques oranges miniatures en vue d’un étalage de fruits et légumes.
I’m in full preparation of the two upcoming miniature fairs (SIMP Paris and Soest 1:12 Die Messe)) Here lots of differents breads, baguettes and bakery items in dollhouse scale. All handmade by me out of polymer clay. I also made some oranges for a fruit and veggies stall.
xx
Stéphanie
Some cool food images:
Pre-purge: Food Cupboard
Image by the urban mermaid
The amount of food in my kitchen has become overwhelming. We’re going to try to go 2-3 weeks without food shopping in order to purge it all.
We’ll still be getting our weekly produce boxes and will also allow ourselves to buy staples such as:
spices
lemons/limes
rice
bread
These things will help us more effectively purge, however we’ll make ever effort to use what we have before determining that we need to buy something from the above list.
In addition to using what we have I also will be making heathy/low calorie food since my current calorie intake is supposed to be about 1400 calories per day. I’ll do my best to post pictures of what I make
12.05.07 BENTO FOOD FiGHT
Image by aJ GAZMEN ツ GucciBeaR
Marcus & i fought over this!
weLL,
i wasn’t wiLLing to share the baked potato or the nuggets
that’LL be dipped in speciaL hunny mustard sauce.
he said he wasn’t hungry…
i shouLda known that miLhaus mCfatty‘s tummy wouLd change its mind…
tsk tsk tsk
be back soon;
MIA bec of finaLs.
Army Chef Prepares Food in Field Kitchen
Image by Defence Images
An Army chef prepares food for troops in a field kitchen.
Army Chefs from 16 Air Assault Brigade finished Exercise Eagles Aga, an exercise to test the soldiers’ catering and soldiering skills. This was part of the chefs’ build up training to their upcoming tour later in the year to Afghanistan, where they could find themselves working in adverse conditions in Helmand Province.
Photographer: Cpl Rupert Frere RLC
From: www.defenceimages.mod.uk
March 1st, 2011 | Penang Tour | No Comments
Greetings from Penang! I’ve been home for almost a month and am enjoying every minute of it. Today, I wanted to introduce you to Reese and Mark of Capturing Penang, a wonderful blog about Penang and their journey of discovery in my homeland. Many Penangites left home to pursue our dreams, but we all share one thing in common— we miss our island deeply and eventually, we all realize that Penang is such a special place and there is nowhere else quite like it, and we will always call Penang home regardless of where we are. Reese and Mark tell their stories through Capturing Penang and in this remarkable guest post. Please read on and check out their YouTube videos below (MUST WATCH!) and you will understand why Yahoo! selects Penang as the #8 island to explore before you die. Enjoy!
A few days into Chinese New Year, Mark and I headed to breakfast at Toh Soon – a rusty, bustling coffee shop in an alleyway along Campbell Street in Penang, serving roti bakar with kaya (charcoal-roasted thick bread with coconut jam), soft-boiled eggs with soy sauce & white pepper, and strong local coffee to give you that morning kick.
When we walked in, there was a film crew around the first table, and we were surprised to spot a familiar face seated among them – Bee from RasaMalaysia…
Bee had arrived the week before from California, for a two month visit to the island that she will always call home. At that moment, I realized it was exactly one year since I moved from Singapore back to Penang with the same goal. It would be a journey that would draw me into the thriving cultural and arts scene of George Town after its recent listing as a UNESCO World Heritage site. A journey that I reveal through stories, photos, and videos, on my blog – Capturing Penang.
However, I didn’t expect this a year ago.  While Mark was confident about the move, I couldn’t push my apprehension away. I had left seven years earlier, like so many other Penangites, in search of bigger and better things. I had convinced myself that if I ever returned to live in Penang, it would only mean a step back in my life.
But by the first week, to my relief and exhilaration, I felt the energy of a revitalized Penang. Not only from the millions of visitors every year to the island, but also from the locals, like myself, who had taken this wonderful island for granted for too long.
I love saying it now – Penang is an exciting place!
You can experience the transformation in the shophouses and temples and bungalows that have been meticulously restored and opened to the public like the Peranakan Mansion, Suffolk House, Teochew Ancestral Temple, and Sun Yat Sen Base. In the quiet, verdant hills on the northwest corner of the island that have been protected under the National Park and awarded at the Tropical Spice Garden.  Through the traditional trades that have been recognized and championed like the nyonya beaded shoemakers, spice mill grinders, wooded signboard engravers, popiah skin makers, bertam blind weavers, songkok makers and more. During the huge festivals like Chinese New Year and Thaipusam that have erupted with pride and exuberance, and in new festivals that have sprung up like George Town Festival in July, George Town City Day on January 1st, and Mark’s favorite – Durian Festival in June.
But you know what I’ve realized? As much as this renewal has shined a spotlight on Penang in recent years, what makes this island truly remarkable comes from what hasn’t changed, and should never change – its cultural diversity.
You’ll experience it in the distinct faces that pass you by on the streets and down the five-foot-walkways, in the myriad of languages you may never place, in the shifting colors of the endless parade of festivals, and yes, in Penang’s famous street food.
Oh yes, the food.
The Chinese, Nyonya, Indian, and Malay food that Bee styles and promotes on Rasa Malaysia for you to drool over, and challenges you to prepare. The sizzling, steamy food that you can find at every street corner in Penang being whipped up by every sifu with a spatula.
Curious now? I have a challenge for you too. Travel to Penang.
But you may then ask – When?
If Yahoo Travel has anything to say about it, which just listed Penang as one the Top 10 islands in the world to explore before you die, I know the answer is – Now.
See you in Penang!
Reese (& Mark too)
@CapturingPenang.com
Note from Rasa Malaysia: If you are planning a trip to Penang, check out our Penang Private Tour services.
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