CITY DAILY PHOTO NOVEMBER THEME - COOKING

 

Oops, almost forgot that it’s theme day, not something the admin should do. We think we eat a very healthy diet at home but we don’t do anything fancy, certainly nothing photogenic. This picture is from an upscale local restaurant with an open kitchen. I’m impressed with the concentration and care.             

STL DPB AT THE NIGHT MARKET

Tamarindo has a weekly night market. It's not very big but it is bustling. Lots of crafts, jewelry, art and also several food vendors. This was one of the bigger operations. I'm not sure what they were making but this man seems to be working a very large wok with cauliflower, broccoli and carrots. We didn't sample any because we had dinner plans for Mrs. C's birthday.             

STL DPB ON THE ROAD - A ONE PERSON KITCHEN

Noam Kostucki installed a professional kitchen in her home out in the Costa Rican forest. She produced a spectacular seven course dinner without help, although there may be an assistant for a bigger group of diners. This is a magician at work.

Note the mobile phone in the foreground. It is mounted on a small flexible tripod on a pot, taking video of the proceedings.          

KUNG PAO CHICKEN

If you have ever attended a cooking demonstration you have probably seen one of these angled mirrors over the food prep area. This way the audience can see everything that is going on. 

The annual Chinese Festival was at the Missouri Botanical Garden this weekend. It had rained much of the morning and the grounds were sloppy so Mrs. C and I decided to do something indoors. There was a cooking show in which a Chinese chef prepared a popular dish, kung pao chicken. I had no idea how complex the original, properly prepared fare was compared to the take away you might get at the local Happy Buddha Chinese Buffet. You could line up for a taste at the end but I didn't want to stand that long.          

Chef Andy

As you may have guessed from yesterday's post, I am rather hard up for material. Missed some local events last weekend like Earth Day and the March For Science. The forecast is for storms all this weekend so I'm scraping.

My son, Andy, is getting into the small town lifestyle. He has this big electric meat smoker gizmo. There was a visit to the local meat market which resulted in the purchase of an 11 pound  / 5 kg pork shoulder. He brined it for five days, then slow cooked it in the smoker for nine hours, keeping an eye on both the air and meat temperature.

Finally it was done. An artist must carefully check the quality of his work.