Camera type: Canon EOS 1000D, 70-300 AF-IS
Apr-2010
Monday, May 31, 2010
Making “Pita Bread” on fire photography
Pita bread is made by mixing premeasured amounts of flour, salt, water, and yeast. Once kneaded, the dough is fed through an extruder that forms the dough into tennis-ball sized portions. Next, the dough balls are allowed to rest and rise in a process called proofing. The dough balls pass under a series of rollers that press the dough into the desired-sized circles. The flattened dough is then passed under die-cuts that create circular pieces.
Under a round metal, prepare a fire from wood and wait till the metal is very hot (make sure that the fire under the metal is burning all the time).
Place the flattened dough on the metal. Wait 1 minute and flip it. wait one more minute, take the pita bread out.
Making Pomegranate Juice
While preliminary research has shown that the fruit juice may play a role in reducing the risk of cancer, reducing serum cholesterol, and protecting arteries from clogging, more research is needed to validate these findings. Its possible benefits also need to be balanced against its high caloric content derived from its natural sugars.
The cholesterol reduction effect has been observed only in small studies. This, as well as the anti-clogging effect of pomegranate juice, are the result of its concentration of antioxidants, and are similar to the effects shown in studies of red wine, black tea, and purple grape juice. There have been no large clinical trials showing that antioxidants can prevent heart attacks or other major heart-related events.
A peer-reviewed study showed that men who had undergone surgery or radiation therapy for prostate cancer could significantly slow the increase of prostate specific antigen when they consumed a glass of pomegranate juice daily.
A 250 ml (8 oz) glass of pomegranate juice provides approximately 50% of an adult's recommended daily allowance (RDA) of the vitamins A, C and E, 100% RDA of folic acid, and 13% RDA of potassium.
Notwithstanding the possible benefits of the juice, each such glass also tops the maximum daily amount of sugar, as recommended by The Food and Agriculture Organization and World Health Organization. The organizations jointly recommend that only 10% of calories come directly from sugars. With almost 30 grams of sugar, a glass of pomegranate juice has more sugar than an equal size serving of some soft beverages, such as Coca Cola Classic and roughly equal to two servings of a sweetened breakfast cereal
Drying Chili Pepper
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC.
There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago,and is one of the first cultivated crops in the Americas that is self-pollinating.
Chili peppers were domesticated at least in different parts of South and Central America.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because of their similarity in taste with the Old World black peppers of the Piper genus.
Chilies were cultivated around the globe after Columbus. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.
From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan. They were incorporated into the local cuisines.
An alternate account for the spread of chili peppers' is that the Portuguese got the pepper from Spain, and cultivated it in India, as described by Lizzie Collingham in her book Curry. Collingham states in her book that the chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g. vindaloo, an Indian interpretation of a Portuguese dish). Collingham also describes the journey of chili peppers from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
There are speculations about pre-Columbian chili peppers in Europe. In an archaeological dig in the block of St.
Botulf in Lund, archaeologists found a Capsicum frutescens in a layer dating to the 13th century.
Hjelmqvist says that Capsicum was described by the Greek Theophrastus (370-286 BC). He mentions other ancient sources.
The Roman poet Martialis (around the 1st century) described "Piper crudum" (raw pepper) to be long and containing seeds.
The description of the plants does not fit black pepper (Piper nigrum) but does fit that of long pepper.
Another pre-Columbian European reference is found in the writings of the Jewish scholar Rashi (1040-1105), who lived in Troyes, France.
In his commentary to the Babylonian Talmud Tractate Avodah Zarah 66a under the words "seasonings of two or three different names", he cites white pepper, black pepper, and long pepper.
Sun Dry of Chili Pepper
There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago,and is one of the first cultivated crops in the Americas that is self-pollinating.
Chili peppers were domesticated at least in different parts of South and Central America.
Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because of their similarity in taste with the Old World black peppers of the Piper genus.
Chilies were cultivated around the globe after Columbus. Diego Álvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.
From Mexico, at the time the Spanish colony that controlled commerce with Asia, chili peppers spread rapidly into the Philippines and then to India, China, Korea and Japan. They were incorporated into the local cuisines.
An alternate account for the spread of chili peppers' is that the Portuguese got the pepper from Spain, and cultivated it in India, as described by Lizzie Collingham in her book Curry. Collingham states in her book that the chili pepper figures heavily in the cuisine of the Goan region of India, which was the site of a Portuguese colony (e.g. vindaloo, an Indian interpretation of a Portuguese dish). Collingham also describes the journey of chili peppers from India, through Central Asia and Turkey, to Hungary, where it became the national spice in the form of paprika.
There are speculations about pre-Columbian chili peppers in Europe. In an archaeological dig in the block of St.
Botulf in Lund, archaeologists found a Capsicum frutescens in a layer dating to the 13th century.
Hjelmqvist says that Capsicum was described by the Greek Theophrastus (370-286 BC). He mentions other ancient sources.
The Roman poet Martialis (around the 1st century) described "Piper crudum" (raw pepper) to be long and containing seeds.
The description of the plants does not fit black pepper (Piper nigrum) but does fit that of long pepper.
Another pre-Columbian European reference is found in the writings of the Jewish scholar Rashi (1040-1105), who lived in Troyes, France.
In his commentary to the Babylonian Talmud Tractate Avodah Zarah 66a under the words "seasonings of two or three different names", he cites white pepper, black pepper, and long pepper.
Sun Dry of Chili Pepper
Jaffa Old Marina. Used to be the main port of Tel Aviv many years ago
Today, the old port is used by local fisherman and some tourist ships that travel from the port , north , toward Tel Aviv.
Jaffa has become a suburb of Tel Aviv and is populated by Jewish & Arabs.
In Jaffa you can find a lot of excellent restaurant, many of them serves fishes that are being caught by the local fishermen.
Pictures by Canon EOF, 18-55 lens.
Sunday, May 30, 2010
Flowers – Canon EOS, EFS 18-55mm
All pictures below were taken with EF 18”, manual zoom, auto speed.
California, USA
All pictures below were taken in Israel
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