Well, I did and here’s the photos to prove it. Recipe below
You Too Can Bake A Gourmet Pizza Like Wolfgang Puck!
Category: Food
Everything You Wanted To Know About The Kiwi!
Kiwifruit or Kiwi is thought to have been discovered in China and was considered a delicacy among royals. They were known then as Chinese Gooseberry.
Seeds from China were introduced to New Zealand in the 1900s and were exported to the United States in the 1950s.
Today, the most common variety is the Hayward, grown almost exclusively in California. The fruit grows on a woody vine that can reach up to 30 feet tall. I took these photos using a macro lens to get in close
By helping to maintain a healthy blood pressure and providing a boost of Vitamin C, the Kiwifruit can reduce the risk of stroke and heart disease. Beyond this, Kiwi also contains a high level of dietary fiber. Fiber can reduce risk factors for heart disease by lowering LDL or bad cholesterol.
Searching for a high fiber, low cal, low carb diet?
The Mediterranean Diet may be in order. The images below show some of the ingredients that can be beneficial for your health.
Chicken Noodle Soup?
How about Chicken Couscous Soup. Recipe at bottom.
And Now For Something Completely Different. Food Photography!
While the Covid Pandemic was changing mine and others lifestyles, I decided to take up Food Photography. I was staying at home more.
To produce food images, you need to cook it yourself. So I learned to cook new dishes and try my hand at photographing food. I still need to get better lighting equipment for a more professional look, but I’ve become a decent cook in the meantime. I also found that when you cook yourself, you tend to eat healthier because you’re using fresh ingredients without preservatives and added sugars.
The images you’ll see are my own but I will also provide a link for the recipes I used to produce the dishes. My go to website is https://www.ambitiouskitchen.com/
Pizza Night
Been working on perfecting my homemade pizza, trying to recreate what I ate as a kid growing up in NYC area. First is a deep dish baked in a cast iron skillet it turned out to be too deep and doughy. The second one was a thinner crust and had actual air pockets in crust due to the fact I let the dough rise for over 24 hours! I baked this pizza on a pizza steel at 525 degrees for 12 minutes.
