ChefTalk.com
Careers Culinary School Resources Join ChefTalk.com
  • ChefTalk.com - Home
  • Cooking ReviewsProducts
  • Forums
  • Article
  • Galleries
  • My Profile
or Connect with Facebook
Advanced Search
ChefTalk.com › Galleries › petalsandcoco’s Photos › Served Up › Photo 44 of 113
 
 
Uploaded by petalsandcoco
Jul 30, 2012 (201 views)

Featured Sponsors

  • Prev
  • Next
Loading...
In album: Served Up
Jordanian Lamb served with orange rice garnished with pistachio & abricots, mint.
Jordanian Lamb served with orange rice garnished with pistachio & abricots, mint.
     
    Original Embed

    Comments (2)

    There are no comments yet
    Nicko 8/4/12 at 11:18pm
    That is outstanding. What kind of flower?
    petalsandcoco 8/6/12 at 2:59am
    Thank you. The flower is called 'nasturtium', just about everything on this plant is edible. The buds are often pickled and are used like capers. The taste of the flower is : sweet/peppery.
    I grew alot of theses plants this year just for plating , in all different colors.
    Petals.
    MORE
    ChefTalk.com › Galleries › petalsandcoco’s Photos › Served Up › Photo 44 of 113
    Currently, there are 316 Active Users  (9 Members and 307 Guests)

    Recent Discussions

    • › Tiramisu problems  59 minutes ago
    • › Looking for a type of culinary job that is 9-5 5 days a week.  1 hour, 21 minutes ago
    • › Special knife as gift for culinary student  1 hour, 22 minutes ago
    • › What Did You Have For Dessert?  1 hour, 34 minutes ago
    • › HandAmerican borosilicate rods discontinued? Alternatives?  1 hour, 36 minutes ago
    • › Using hot stock in risotto?  1 hour, 54 minutes ago
    • › Country pork ribs and Beef short ribs  2 hours, 21 minutes ago
    • › Ribeye Vacation  2 hours, 34 minutes ago
    • › What did you have for dinner?  2 hours, 38 minutes ago
    • › Too tall for brunoise?  2 hours, 39 minutes ago
    View:  New Posts  |  All Discussions

    Recent Reviews

    • › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
    • › Simple French Desserts by ColleenS
    • › From a Southern Oven: The Savories, The Sweets by heath67013
    • › Back of the House: The Secret Life of a Restaurant by Pete
    • › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
    • › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
    • › Johnson and Wales University - Providence, RI by Flavorchef
    • › The Elements of Dessert by BenRias
    • › J.A. Henckels Twin Sharp Duo Knife Sharpener by Aaron McKeown
    • › Edible Selby by Jim
    View: More Reviews

    New Articles

    • › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
    • › Decorating with Edible Paper by Terricakelady
    • › Fast Food Chinese by Jim
    • › The 5 Facets of a Good Restaurant by Jim
    • › How to, What To, When To Sear by Jim
    • › Going Electronic in the Kitchen by Nicko
    • › Pumpkin Pie Ice Cream by Jim
    • › Time For Another Road Trip, California Here... by kaneohegirlinaz
    • › Edamame-Ginger Frozen Custard by Jim
    • › Maki Sushi For Dummies, Like ME!! by kaneohegirlinaz
    View: New Articles  |  All Articles
    Home   |   Reviews   |   Forums   |   Articles    |   Galleries   |   My Profile
    About ChefTalk.com    |    Join the Community    |   Advertise
    © 2013   ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle    |   FAQ   |   Support   |   Privacy/TOS   |   Site Map