Cool Barbecue Foods images

November 13, 2018 · Posted in Barbecue Foods · Comment 

Check out these barbecue foods images:

Toronto
barbecue foods
Image by aawiseman
Toronto is pretty great. Nice city, nice people, lots of good food and drink. Little chilly, however.

2016-08-26_19-31-04_ILCE-6300_DSC03473
barbecue foods
Image by miguel_discart_photos
Cette annee comme chaque annee, nous ferons la fete a LA FONDERIE pour terminer en beaute les stages organises en partenariat avec Feu et Fer ! asbl.

Mais egalement vernissage de la nouvelle exposition temporaire…

Et nous retrouverons les activites ‘classiques’ telles que le barbecue , les demonstrations (en forge et orfevrerie), l’exposition des productions de nos stagiaires actuels et anciens, une coulee de bronze…

Le Musee bruxellois de l’industrie et du travail, installe A? Molenbeek-Saint-Jean (Bruxelles) dans un quartier au passe fortement marque par la??industrialisation, propose une approche originale de la??histoire du travail en Region de Bruxelles-Capitale.
Cour de l’ancienne fonderie

Les bA?timents, recemment restaures, sont l’ancien siA?ge da??une importante fonderie, la Compagnie des Bronzes de Bruxelles.

Le Musee de La Fonderie conserve da??importantes collections de machines et da??outillages et da??importantes archives sur differents supports. Il ne presente pas da??expositions permanentes, mais des expositions temporaires.

Il est la??emanation de La Fonderie – Centre da??Histoire A?conomique et Sociale de la Region Bruxelloise, qui propose un centre de documentation et de recherche, des publications, ainsi que des parcours decouvertes urbains et portuaires de la??histoire industrielle de Bruxelles.

Chadol House
barbecue foods
Image by Travis Estell

Cool Diet images

November 8, 2018 · Posted in Diet · Comment 

Some cool diet images:

1972 Ad, Carnation’s Slender Diet Food Program, Chocolate Canned Drink or Mix
diet
Image by classic_film
Tagline:
"Want to lose 4 pounds fast?"

Published in Vogue magazine, August 15, 1972, Vol. 160, No. 3

Fair use/no known copyright. If you use this photo, please provide attribution credit; not for commercial use (see Creative Commons license)

Diet Roleplayer Lomo
diet
Image by inrepose
Lomo photo scanned of Mr Green. He was the Dungeon Master in a D&D game played at my old office in Crawley, West Sussex, UK. (2003)

Cool Cook Books images

November 1, 2018 · Posted in Cook Books · Comment 

Check out these cook books images:

CrazyCurry08
cook books
Image by culinary.curiosity
Cook’s Book Club, Serving Crazy with Curry, Tandoori Rock Cod with Hearts of Palm Salad

Image taken from page 45 of ‘Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal’
cook books
Image by The British Library
Image taken from:

Title: "Comments on Cook’s Log-H.M.S. Endeavour, 1770. With extracts, charts, and sketches. [On the “Corner” MS. of Cook’s journal"
Author: KING, Philip Gidley – M.L.C
Shelfmark: "British Library HMNTS 10492.i.18."
Page: 45
Place of Publishing: Sydney
Date of Publishing: 1892
Publisher: Charles Potter
Issuance: monographic
Identifier: 001968712

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Find this item in the British Library catalogue, ‘Explore’.
Download the PDF for this book (volume: 0) Image found on book scan 45 (NB not necessarily a page number)
Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

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SA.CC.BookLaunch.26May2010-8983
cook books
Image by sparkedheart

Cool Cook Books images

October 24, 2018 · Posted in Cook Books · Comment 

Check out these cook books images:

Image taken from page 820 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
cook books
Image by The British Library
Image taken from:

Title: "The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … Vol. II.)"
Author: PELHAM, Cavendish.
Shelfmark: "British Library HMNTS 10026.l.2."
Volume: 02
Page: 820
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257

Explore:
Find this item in the British Library catalogue, ‘Explore’.
Open the page in the British Library’s itemViewer (page image 820)
Download the PDF for this book Image found on book scan 820 (NB not a pagenumber)Download the OCR-derived text for this volume: (plain text) or (json)

Click here to see all the illustrations in this book and click here to browse other illustrations published in books in the same year.

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Image from page 356 of “The manufacture of pulp and paper : a textbook of modern pulp and paper mill practice” (1921)
cook books
Image by Internet Archive Book Images
Identifier: manufactureofpul03join
Title: The manufacture of pulp and paper : a textbook of modern pulp and paper mill practice
Year: 1921 (1920s)
Authors: Joint Textbook Committee of the Paper Industry Stephenson, J. Newell
Subjects: Papermaking Wood-pulp
Publisher: New York : McGraw-Hill Book Company
Contributing Library: NCSU Libraries
Digitizing Sponsor: NCSU Libraries

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Text Appearing Before Image:
h is a repro-duction of an actual temperature chart of a days run when every-thing was working right. The chart was taken on an 8-ft. by30-ft. digester having injector circulation; it shows curves fortwo complete cooks and for parts of two others. The chart wasput on the recorder at 3:30 p.m., as indicated bjT the point a.Curve A, from a to c, shows how the temperature ran duringthe last part of the cook in progress when the chart was changed;curve B, from c to h, shows how it ran during an entire cook;curve C, from h to r, shows how it ran for another entire THE COOKING PROCESS IN A SODA MILL 39 cook; and curve D, from s to u, shows how it ran for the firsthalf of the fourth cook. The chart here shown is about one-third the actual size. Considering curve C, at point h, the straight line to point ishows that the temperature is falling fast from about 275°F.,on account of putting cold chips into the hot digester. From ito j, the temperature rises to about 170°, as a result of the hot

Text Appearing After Image:
Fig. 12. liquor, which has soon covered the thermometer bulb. Thedigester is put on (steaming begins) at point k, and the tempera-ture increases to 225° at I, when the curve mounts more slowlyfor about half an hour; it then rises rapidly to point m, whereits rise is again slowed down until point n is reached; from thispoint, the rise in temperature is slower until the cook is finished.A rapid rise in pressure (as shown by the pressure gauge at thecorresponding times) without a corresponding rise in temperature, 40 MANUFACTURE OF SODA PULP §5 would indicate a fictitious, or gas pressure, and the relief valveshould be opened to correct this. The digester is relieved at point o and again at p, preparatory toblowing. At point q, the digester is blown, and the temperaturerapidly falls to 250° at point r. Something may also be learned regarding how the digester isworking by putting one end of a wooden stick or iron rod on thehead of the digester and placing the ear close to the other end

Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

Cool Cookbook images

October 20, 2018 · Posted in Cookbook · Comment 

A few nice cookbook images I found:

Image from page 347 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cookbook
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_4
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image:
r in half a cup ormore of grated cheese, sage or Par-mesan, and one cup of mild Americanfactory cheese, cut in tiny cubes. Mixthoroughly, adding more salt andpaprika, if needed, then spread in but-tered cutlet moulds or shape with the the cutlets, and fry in deep fat. Servefor luncheon or supper, with bread andbutter and with or without a green salad. Apples Baked withAlmonds Dessert for Luncheon orDinner Core and pare sixtart apples. Let sim-mer in a cup and ahalf, each, of sugarand water, boiled toa syrup until tender.Turn the apples often,and watch carefully, tokeep them whole. Alittle lemon juice willimprove the flavor ofsome apples, or, if the cut side ofa lemon be rubbed over the applesas they are peeled, it will keep themwhite during the cooking. Set thetender apples in an au gratin dish,and press into them blanched almonds,split in halves. Dredge the apples andnuts with sugar, and set into the ovento become delicately browned. Servehot with jelly and whipped cream, oneor both.

Text Appearing After Image:
Apples Baked with Almonds hands into cutlets. If moulds are Nesselrode Pudding used, remove the mixture while it is Shell and blanch, at the same time, still warm. Kgg-and-bread crumb enough French or common chestnuts Seasonable Recipes 243 to fill a cup. Cook these until tenderin boiling water, then drain, mash,and, finally, pre s through a fine sieve.Blanch half a cup of almonds. Chopfine, then pound them in a mortar.Select three-fourths a cup of mixedfruit,—candied cherries, pineapple,ginger, citron, raisins and currants.Boil the raisins and currants in waterto cover until tender, drain, add theother fruit, cut in pieces, and pour overthe whole two or three tablespoonfulsof sherry wine and one-fourth a tea-spoonful of vanilla extract. Boil onecup of sugar and one-fourth a cup ofwater to a syrup. Let cool slightly,and pour in a fine stream on the yolksof three eggs, beaten light. Stir andcook over hot water until the mixturethickens a little, then beat until cold.Add one cup of cr

Note About Images
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Chef Lynn Crawford
cookbook
Image by N A I T
Food Network celebrity chef and celebrated cookbook author Lynn Crawford has been named NAIT’s 2014 Hokanson Chef in Residence.

The chef in residence program, now in its sixth year, provides students in the School of Hospitality and Culinary Arts with a rare opportunity to learn firsthand from the best chefs in North America.

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