View allAll Photos Tagged food
Matjesfilets einmal rot eingelegt, einmal in Öl, mit Roten Zwiebeln und Weißbrot
Geschirr: Töpferei Klett
Matjes herring in red brine and in oil, red onions, white bread
Tableware: Töpferei Klett
The jalapeño is a medium-sized chili pepper, with Scoville heat units of 3,500 to 8,000.Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. The name jalapeño is Spanish for "from Xalapa" (also spelled Jalapa), the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. Jalapeños were in use by the Aztecs prior to the Spanish conquest. The use of peppers in the Americas dates back thousands of years, including the practice of smoking some varieties of peppers in order to preserve them.
Tomaten, Kapern, Knoblauch, Sardellen (Oliven hatte ich keine)
Tomatos, capers, garlic, anchovies (olives I ran out of)
delivering lunch ....
butterfly on the menu ...!!
in my Birds Series ...
Taken Jul 6, 2021
Thanks for your visits, faves, invites and comments ... (c)rebfoto
Fleischpflanzl, Semmel, (Altbayrischer Bier-) Senf
Meatball of pork and beef mince, breadroll, old Bavarian style mustard made with beer. A Bavarian lunch classic.
Windmühlenmesser Carbon Santoku, well worn in and blackened from cutting all the limes from all my other recipes.
taken at restaurant in Bangkok, Thailand
...modern designed Indian fusion dish...
it is dessert with hard shell and yellow tasty content
Covid-19 hit shortly after I got my Leica M10-P, and we don't really go out as a result. The other night I knew we were going to be stopping where there would be some good test subjects for "Available Light" photographer. It definitely blows my Leica M9 and Nikon D800 away in low light!
Yummy oysters at Nick's Cove, by Tomales Bay, California, USA.
Ostiones apetitosos en Nick's Cove, juto a la Bahía Tomales, California, EEUU.