I recently ran across this photo of Ansel Adams taken by Cedric Wright in 1949. It depicts Ansel cooking on the tailgate of his "woody" station wagon. I do not know the location, but judging from what he appears to be cooking, the long shadows, and the fact his tripod is set up, I'm guessing he is waiting for sunset or some other optimal lighting conditions.
In any case, it's rather exciting to consider that Ansel apparently was an early practitioner of what I am trying to accomplish with Ansel the Campervan: drive my living accommodations to (or close to) my photo destinations. Though I don't know where Ansel slept, clearly he cooked on location.
 |
Speaking of Ansel and cooking, I also ran across this recipe by Ansel for eggs poached in beer. As an avid homebrewer and beer lover, I definitely want to give this a try and may even make my own strong ale for the recipe.
Ingredients:
-
1/4 cup
(2 ounces) butter
-
mixed spices
-
dash sherry
-
1
bottle dark malt liquor or strong ale (ordinary beer is not strong enough)
-
1/4 teaspoon
salt
-
2
eggs
-
2
pieces toast
- dash paprika
Directions:
- Melt butter in microwave oven, but do not allow to brown. Add a dash of mixed spices and sherry.
- In a small bowl, microwave malt or ale with 1/4 teaspoon salt just to the boiling point. Carefully slide eggs into this hot liquid, cover with paper plate or glass bowl (to retain thermal heat), and cook as desired in microwave. (See note below on microwave cooking.)
- While eggs are cooking in microwave, make 2 pieces of toast. Spread part of the butter-spice mix over the toast.
- Serve eggs on the toast, and pour over the rest of the butter-spice mix. Add a dash of paprika.
- Note on microwave cooking: I like my eggs poached soft. I find that 1 egg in the hot ale or malt takes about 1 minute to cook, 2 eggs about 2 minutes, etc., all the way up to 8 eggs about 8 minutes. When working with as many as 8 eggs, the bowl should be moved around every 2 to 3 minutes.
No comments:
Post a Comment