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Alex Vasilescu Photography

Monday, November 29, 2010. Molecular gastronomy.from AnQi Asian Bistro. Is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general." Wikipedia. Click on each picture to enlarge). How and why we evolved ...

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Alex Vasilescu Photography | photo-food-blog.blogspot.com Reviews
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Monday, November 29, 2010. Molecular gastronomy.from AnQi Asian Bistro. Is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Wikipedia. Click on each picture to enlarge). How and why we evolved ...
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Alex Vasilescu Photography | photo-food-blog.blogspot.com Reviews

https://photo-food-blog.blogspot.com

Monday, November 29, 2010. Molecular gastronomy.from AnQi Asian Bistro. Is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general." Wikipedia. Click on each picture to enlarge). How and why we evolved ...

INTERNAL PAGES

photo-food-blog.blogspot.com photo-food-blog.blogspot.com
1

Alex Vasilescu Photography: Palihouse, West Hollywood

http://photo-food-blog.blogspot.com/2010/06/palihouse-west-hollywood.html

Monday, June 14, 2010. Palihouse, West Hollywood. Subscribe to: Post Comments (Atom). View my complete profile. My Big Fat Cuban Family. Sea salt with food. Griottes, palette culianire. Il cavoletto di bruxelles. David Lebovits."My Paris". There was an error in this gadget.

2

Alex Vasilescu Photography: August 2010

http://photo-food-blog.blogspot.com/2010_08_01_archive.html

Tuesday, August 17, 2010. Spilling and splashing, dripping and dropping, pouring and. Subscribe to: Posts (Atom). View my complete profile. My Big Fat Cuban Family. Sea salt with food. Griottes, palette culianire. Il cavoletto di bruxelles. David Lebovits."My Paris". There was an error in this gadget.

3

Alex Vasilescu Photography: August 2009

http://photo-food-blog.blogspot.com/2009_08_01_archive.html

Friday, August 7, 2009. Basic lighting for food. Lighting is probably one of the most important aspects of shooting food, and for that matter anything else. The camera is just an instrument that helps you capture the light. The composition, the angle, the shutter speed and the focal length are also important, but to me they are the "technical" part of the process, where the lighting is the "creative" part of it, so the choices are endless. But it's a good beginning. Eat good food! View my complete profile.

4

Alex Vasilescu Photography: December 2009

http://photo-food-blog.blogspot.com/2009_12_01_archive.html

Wednesday, December 16, 2009. A very long engagement. Eventually I started to like what I was getting. Following are a few examples. Monday, December 14, 2009. 1 Panceta, sliced on the thick side and then cut lengthwise 2-3". 3 One pear, pealed and sliced pretty thin. A Bake the panceta at 400 degrees for 20-30 min or until nice and crisp. Julia used a cookie cooling rack so the fat dropped onto the pan. B In a small bowl, coat the pears with a little bit of olive oil and a pinch of salt.

5

Alex Vasilescu Photography: November 2010

http://photo-food-blog.blogspot.com/2010_11_01_archive.html

Monday, November 29, 2010. Molecular gastronomy.from AnQi Asian Bistro. Is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general." Wikipedia. Click on each picture to enlarge). How and why we evolved ...

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maisimplepleasures.blogspot.com maisimplepleasures.blogspot.com

Simple Pleasures: Look Closer...2

http://maisimplepleasures.blogspot.com/2011/06/look-closer2.html

A sequence to my last post. Subscribe to: Post Comments (Atom). My Life Through My Lens. California, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Simple Pleasures: Liquids 8

http://maisimplepleasures.blogspot.com/2011/03/liquids-8.html

Subscribe to: Post Comments (Atom). Airr Restaurant, San Diego. My Life Through My Lens. California, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Simple Pleasures: September 2010

http://maisimplepleasures.blogspot.com/2010_09_01_archive.html

Arch Rock Fish Photo Shoot. A new restaurant recently opened up. In downtown Santa Barabara, called Arch Rock Fish. Santa Barbara is known for their fresh seafood,. But surprisingly there are not too many restaurants in the city. That are known to serve fresh, local and seasonal seafood. So this neighborhood joint is the place to go. To the left is everybody's favorite,. Clam Chowder with Smoked Bacon, Potatoes and Cream. Lobster Bisque is very simple and tasty,. And goes so well with oyster crackers.

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Simple Pleasures: November 2010

http://maisimplepleasures.blogspot.com/2010_11_01_archive.html

The first really great food I had in Tokyo was at a place called Kaori-Ya. They are known for their soba noodles and small dishes. Chilled beer to start off. Premium Malts is one of my favorite beers in Japan following Yebisu. So crisp and the perfect bitterness. We ordered small dishes to start with before the soba main course. On the right are various Japanese spices. Ginkgo nuts with fried string beans and soba noodles. I hardly have any dislikes of food,. But I was proven wrong at Kaori-Ya,. Option t...

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Simple Pleasures: Liquids 7

http://maisimplepleasures.blogspot.com/2011/03/liquids-7.html

March 29, 2011 at 9:22 PM. I really love your photos! Subscribe to: Post Comments (Atom). Airr Restaurant, San Diego. My Life Through My Lens. California, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

maisimplepleasures.blogspot.com maisimplepleasures.blogspot.com

Simple Pleasures: Cooking Class

http://maisimplepleasures.blogspot.com/2011/10/10122011-cooking-class.html

海老入りニラ玉 (Chives and Egg with Shrimp). ナムル (Korean Style Bean Sprouts Namul). スンドゥフ (Soon Tofu with Pork). 黒米と紫芋入りごはん (Purple Rice cooked with Purple Yam). Pumpkin Steamed Buns with Red Bean Filling). Subscribe to: Post Comments (Atom). Jim Laheys Pizza Recipe. My Life Through My Lens. California, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Simple Pleasures: Swinging Kitchen

http://maisimplepleasures.blogspot.com/2011/05/swinging-kitchen.html

Is one of the newer. Additions to the food truck services in Orange County. Their menu items features. Healthy gourmet tapas dishes with an Asian influence,. And are always made with the freshest ingredients possible. Left: Tomato Salad Bruschetta. With Lemon Oil, Basil, Shaved Romano, Balsamic and Crostini. Right: Perfect Lettuce Taco. With Crispy Tofu and Kumquat Apple Salsa and TNT Sauce. With Brisket, Marinated Olives and Anise Jus. Right: Sweet Corn Cakes. Left: Heritage Pork Belly Lettuce Taco.

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Simple Pleasures: Homemade Ravioli

http://maisimplepleasures.blogspot.com/2011/06/homemade-ravioli.html

Step 1: Mix together the flour and semolina. Step 2: Make a well in the center of the flour mixture. Crack the eggs into the well. Step 3: Put a drizzle of olive oil and a pinch of salt in the well. Step 4: Knead the pasta dough by pushing down and away from you. With the palm of your hand. Continue this until the dough is smooth. Step 5: Cover the dough and let it rest for 15 minutes. With the slot of the pasta machine on its widest setting,. Turn the handle while feeding the dough into the slot.

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Simple Pleasures: January 2011

http://maisimplepleasures.blogspot.com/2011_01_01_archive.html

Davis (Shirogane Takanawadai, Tokyo). Another place that my sister highly recommended dining at. While I was in Tokyo was Davis,. A Japanese style French Bistro in Shirogane Takanawadai. Davis' logo on plates. Bread Basket and Olive Oil. Left: A chalkboard with daily specials. Center: 2008 Delta Pinot Noir from. Marlborough, New Zealand. Right: Liver Paste Appetizer. Left: A few bites into the Liver Paste. Center: Honestly, I can't remember what kind of white fish this was. Everything was so delicious.

maisimplepleasures.blogspot.com maisimplepleasures.blogspot.com

Simple Pleasures: March 2011

http://maisimplepleasures.blogspot.com/2011_03_01_archive.html

Airr Restaurant, San Diego. Airr is a new restaurant opening up soon in San Diego. Some of the items on the menu include:. Subscribe to: Posts (Atom). Airr Restaurant, San Diego. My Life Through My Lens. California, United States. View my complete profile. Awesome Inc. template. Powered by Blogger.

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Alex Vasilescu Photography

Monday, November 29, 2010. Molecular gastronomy.from AnQi Asian Bistro. Is a discipline practiced by both scientists and food professionals that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general." Wikipedia. Click on each picture to enlarge). How and why we evolved ...

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