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Good food, great food, expensive food, ghetto food, bad food, junk food... All things food = food(s)
Gilles Cailleaux
A very traditional dessert to serve and pretty easy to make, Canadian Butterscotch pie, great stuff for Thanksgiving celebration with more adding butterscotch chips to the bottom of the pan or serving with ice-cream. Make this Thanksgiving Day memorable for you with these French Canadian Recipes at
Heat and Eat Oatmeal "Prepare your oats on one day, divide, and freeze for easy reheating later. It’s pretty much the same thing I do with my baked oatmeal, but this is regular oatmeal with all sorts of chunky toppings (plus the initial preparation is much faster)."
I use the cupcake tin freezing method for everything. Curry, meat sauce, stew, everything. - Meg VMeg
I need to start doing that. - bentley
Katy S
Celeriac & Apple Soup with Blue Cheese Toasts Recipe | Eating Well -
Celeriac & Apple Soup with Blue Cheese Toasts Recipe | Eating Well
Wishing I had some this moment. Looks so good. - RetiredTeacherD
Katy S
Curried Butternut Squash Dip Recipe | Eating Well -
Curried Butternut Squash Dip Recipe | Eating Well
I'm thinking about making this for an appetizer party next month. - Katy S from Bookmarklet
This is dip recipe for vegan ? :S - Nif (•̪●)
It is. - Katy S
Yummy! - RetiredTeacherD
Gilles Cailleaux
Gilles Cailleaux
Most people have a hard time dealing with winter, You can check out some delicious french confections with great ideas to make your next dinner party fabulous. Read about more french delicious recipes @
Savory French Recipes That Are Perfect for the Winter1.jpg
25 pictures of sushi artist Tama-chan's best work -
25 pictures of sushi artist Tama-chan's best work
25 pictures of sushi artist Tama-chan's best work
Show all
"Illustrator Takayo Chioyta, who goes by the name of Tama-chan, has figured out a way to turn sushi in wondrous works of art. The breadth of detail and precision in her sushi art is so impressive that to call her masterpieces food almost seems insulting. The artist incorporates food coloring, seaweed, soy sauce, and green wasabi to color her pieces. And the designs on her pieces cover everything from iPhones, taxis, battleships, and skulls to Johannes Vermeer’s “Girl With A Pearl Earring“ or Edvard Munch’s “The Scream.”" - Anika from Bookmarklet
cheers and applause to a friend who made his fantasies come true...and on top of it, in my dream city, buenos aires!
"There's a moment when you're pissed off at all your friends, there's no one in your family you ever want to speak to again, and work sucks as only a job you ended up in by default, can. That's the moment where we all fantasize about just disappearing. Cashing in everything we have, buying a plane ticket to some exotic locale, for cash, and creating a whole new identity. I don't mean the whole fake identification, false background thing, I mean, simply, starting over. In 2005 New York chef, sommelier and writer Dan Perlman decided to drop out of the rat race and head for other climes. Landing in Argentina with plans to stay for eight to ten weeks, he embarked on the adventure of a lifetime. Eight years and more stories than he can count he hasn't left. These are his stories, along with two dozen classic and modern recipes." - grizabella
and here is the link to his so-called "restaurant with closed doors", should you ever visit buenos aires + his blog - grizabella
Tatil için Arjantin'e gidip orada kalıp kitap mı yazmış arkadaşın? - Mistaken Identity
tatil icin gitmis sayilmaz tam, hayatindan bayip eeeeh be deyip cekip gitmis ama bu kadar uzun kalacagini beklemiyormus. 2005'ten beri orada. - grizabella
hop! - grizabella
arkadaşın mı? :') - akaşa
ivit :) interleklerden taniyodum once, sonra evine yimee gittik buenos aires'teyken, sonra da iste surekli irtibatta kaldik. - grizabella
ankara'da acilan yerle ilgili yazisiyoruz bi taraftan, tutarsa ben de cesaret ederim ileride belki dedim, beni gazladi biraz hihihi :) "evde arkadaslara yemek yapmaktan farklidir tabi, daha profesyonel bisiler icin eccik training ihtiyacim olabilir" demistim, su cevap geldi, aklima iyice karpuz kabugu dusurdu: "Hey, you might surprise yourself! Some of the best places are run by people... more... - grizabella
Martina Cargnelutti
Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook
“These days, plenty of folks have chosen to eat lighter and make whole grains and legumes a large part of their diets. Liana Krissoff . . . make[s] a convincing case for the change, showing how adding hearty and delicious grains will enhance any diet. But it’s not a strict vegetarian guide; many of the recipes do have meat—long-braised pork with grits and cilantro-chile-lime sauce, for instance. Don’t skip the introduction, a primer on the buying, storing, substituting and cooking of numerous grains.” —Detroit Metro Times - Ksana
My cooking book # 1 now! - Ksana
A Taste of Russia: A Cookbook of Russia Hospitality by Darra Goldstein
Redesigned with a fresh, modern presentation, the 30th anniversary edition of this classic cookbook layers superbly reseached recipes with informative essays on the dishes' rich historical and cultural contexts. With more than 200 recipes for everything from borscht to bliny, from salmon coulibiac to beef stew with rum, from marinated mushrooms to walnut-honey-filled pies, this mouthwatering assortment truly exhibits the best that Russian cooking has to offer. The book has been revised and updated with a new preface that considers the changes in Russian culinary culture since its original publication and offers a dozen delectable new recipes, such as onion dumplings, horseradish vodka, and whipped raspberry mousse. - Ksana
My experiment in making frozen burritos was a success. I made Roasted Vegetable Burritos with shredded roast chicken instead of beans, and for the veg I used her Roasted Root Vegetables recipe
To reheat: unwrap the frozen burrito and wrap it in a damp paper towel. Microwave for three minutes on high. - bentley
New seasonal Doritos in Japan shaped like Christmas trees -
New seasonal Doritos in Japan shaped like Christmas trees
"It's never too early to get in the holiday spirit, and the Frito-Lay company is showing that it knows how to get in the festive spirit. The company announced a new Doritos flavor called "Rock'n White Corn Cream Stew." These chips are particularly festive because they're shaped like Christmas trees and taste a lot like a warm winter stew." - Anika from Bookmarklet
Andrew C (✔)
13 Crispy and Creamy Potato Recipes for Your Thanksgiving Table | Serious Eats -
13 Crispy and Creamy Potato Recipes for Your Thanksgiving Table | Serious Eats
13 Crispy and Creamy Potato Recipes for Your Thanksgiving Table | Serious Eats
Make Foolproof Homemade Pizza in a Baking Sheet
Ok, since it's finally Friday and I leave for DC Sunday evening: I'm taking the train, it's an overnight (8PMish to ~10AMish). Ideas on small snacks for the ride?
Almonds, your favorite energy bar, dried apricots, the snack aisle at Target? - Katie
hadn't thought about apricots or other dried fruit. Thanks! - ellbeecee
Cherry tomatoes, those little wax covered cheeses, little crackers? - bentley
cheese, yes! (babybels are a staple, don't know why I didn't think of them). A couple of honeycrisps. And all of this are things that will keep if not eaten on the train, so I have them while I'm there/for the train back. Also, have I ever said that I love the train and I'm stupid excited to get to take it again? I KNOW it's slow and takes longer. But I still love it. :) - ellbeecee
I sometimes make a completely unhealthy "trail mix" with M&Ms, pretzel Goldfish, and nuts. :) - LB snowed in.
Vegemite sandwiches. - Melly - #TeamMarina
Ooh! What's here? - Julian
OpenEd - - with a day and a half to play on the front end for me, since I've not been up there in years and want to do things like go see the space shuttle at the A&S extension out near Dulles - ellbeecee
Pineapple Bun—Bolo Bao Recipe – China Sichuan Food -
Pineapple Bun—Bolo Bao Recipe – China Sichuan Food
Pineapple Bun—Bolo Bao Recipe – China Sichuan Food
"It is really interesting to learn new dishes and cooking theory, which makes me think more deeply about our traditional Chinese cooking. After deciding to make this bolo bao at home, I tried for three times before posting the recipe and I am quite satisfied by my process each time. For the bread, we can use basic soft bread process or Tangzhong for a softer taste. I am using a bread machine to simplify the process so I skin TangZhong. But the buns come out enough soft and fluffy." - imabonehead from Bookmarklet
cok seviyem ben bunlari agir olmasa valla bi tene ufagindan tasiycam yanimda da cok agir - Elif üzer
eheh, o zaman sana gelsin elifim: - grizabella
ya bu makaleyi iki gün önce okudum. aşırı hızlı paslanıyor ya, skillet'imin altı (ateşe değen yer) paslandı. "season" etmekten ciğerim soldu. - *this.babeuf
bir de domatesli, şaraplı, limonlu falan asidik bir şey pişirdikten sonra hakkaten hemen yıkamak gerekiyor. cidden pas getirdi dutch oven 'a : ( - *this.babeuf
paslanma konusunda ben de kırgınım kendisine ;_; yıkadıktan sonra hemen çok iyi kurulaman gerek baböf, kurumaya bırakma sakın, anında paslanıyor alçak. ben bir kez yaptım onu, sabah ters çevirdiğim yerde ve kenarlarında turunculuklar görünce bi daha da yapmadım. silince geçti, tekrarlamadı da ıslak bırakmamaya özen gösterinde. asitli bişi yüzünden de sorun yaşamadım. senin tencere sorunlu çıkmış olabilir. - grizabella
yıkadıktan sonra tekrar kızdırarak kurutuyorum. - emir
su lekesi kalmaz mi oyle ustunde? - grizabella
Yikamayin diyolla? - Ori
yok ayol, daha neler :) onu diyenlerin kafasina kafasina vurun dokme demir tavayla tencereyle. - grizabella
ya en iyi yöntem, işte vaktin olacak, yemekten sonra hemen ne pişirdiysen döküm tava/tencerenin içini suyla doldurup ocağa koymak. kaynarken bir yandan dibini kaşıkla kazımak. sonra işte her şeyi, kirleri toplamış kaynar suyu döktükten sonra, baya kaya tuzu koyup, nemli kağıt havluyla bu kaya tuzlarına bastıra bastıra ovmak. sonra da tuzu vs döktükten sonra hemen tekrar ocakta yüksek... more... - *this.babeuf
o kadar alengirli seylere gerek yok yahu. yazi da kiriliverecek tas bebek gibi davranmayin tavaya diyor zaten ozetle. iyi bir tava/tencere ise, icindeki yemek bosalir bosalmaz sicak suyla guzelce yikayip, iyice kuruladiktan sonra sorun yok. ori, yikamayin dememis ki yahu. sabun veya corrosive bisiler kullanmayin, ama kullansaniz bile dunyanin sonu degil, ahanda boyle re-season edebilirsiniz demis, onun yontemini gostermis. - grizabella
Valla ben de korkudan almadimdi. Yikamadan nasil olacak iki gunde hurdaya cikarirsam diye biraktim Teflon bakiyorum - Ori
sanırım su lekesi kalmıyor ama emin olamadım, bir dahaki sefere bakacağım. - emir
dokme demirde marka tercihiniz var mi? - Thorin
yok, o kadar korkacak bir sey yok. yalniz cok agir ve hantal, o yuzden her gun kullanmaya usenebilirsin, eger tencere bakiyorsan. ben tencereyi anca bol miktarda ve uzun uzun pisecek bir stew falan yapiyorsam cikariyorum, yoksa degmiyor. tava bi nebze daha gunluk kullanima uygun tabi. - grizabella
Her turlu paslanir nabarsaniz yapin kacinilmaz. Asindiricilarla silmeyin o dogru. Tavayi da yemege katarsiniz ufaktan. - doper
thorin, le creuset en iyisi ama cok pahali. cakmalari var esse ve ikea'da, bende onlardan var, memnunum. evdeki tek le creuset mutfak seysi et fondu kabi. o da indirimdeydi de aldim. bi de dandik bisi almaya cesaret edemedim et fondu bol miktarda kizgin sivi yag kona, altinda da ates yanan sakat bisi olunca. - grizabella
evet, çok ilginç, bende tencere yok ama ızgaralar var; pahallı bir fransız markası almıştım, sonra dandik bir yerli marka aldım, performansları arasındaki farkı algılamak beni aşıyor. hatta daha büyük diye pahallasını balıklara ayırdım ucuzunda et kızartıyorum. - emir
tastan yapilan tavalara ne diyorsunuz? onlar da acaip agir. - seyif
aman yok, taş beni aşar. buna bile aklım çıkıyor ayağıma falan düşecek, götü başı dağıtıcam diye! :) taş tencereyi geçtim, seneler önce bir yılbaşı gecesi ayağıma düşen bira dolu arjantin bile ağzıma sıçmıştı ;_; haftalarca seke seke yürüdüm. - grizabella
tenks griza. Aklimda olsun; belki alirim - Thorin
riciler. - grizabella
Andrew C (✔)
Wylie Dufresne’s Unwavering Vision Turned wd~50 Into a Vital New York Restaurant -- Grub Street -
Wylie Dufresne’s Unwavering Vision Turned wd~50 Into a Vital New York Restaurant -- Grub Street
"What's always impressed me about wd~50 is just how willing Dufresne has been to go all-in. He didn't introduce modernist thinking to curious New York diners while also cooking steak-frites. He gave people plates of flattened oysters, and foie gras with sardines garnished with cacao nibs. I still remember eating both of those dishes in 2003, along with squid noodles that Dufresne served with chunks of melon. In the meals that I've had since — too many to count, but the number is obscenely high — there's always been something new, something that had truly never been done before." - Andrew C (✔) from Bookmarklet
"But the problem is that, unlike a progressive movie or album, forward-looking food is literally perishable, and dishes that might feel ahead of their time don't really live on for people to rediscover once they've caught up. So however much chefs and food nerds have heaped praise on Dufresne, it's not so surprising that many members of the public never really warmed up to wd~50. And in... more... - Andrew C (✔)
Anybody want to meet up for dinner on the 19th? I'm trying to sell the wife on a two day trip to the city before it closes... - Bren - pseudo-Buddhist from iPhone
I thought tickets for the last two weeks sold out already? - Andrew C (✔)
I checked the wd-50 looked like they were still available, but it doesn't really matter because I'm not really going to fly to NYC for dinner... - Bren - pseudo-Buddhist from iPhone
Yep...sold out. Oh well. - Bren - pseudo-Buddhist from iPhone
Andrew C (✔)
25 Amazing International Markets [of New York] -- Grub Street -
25 Amazing International Markets [of New York] -- Grub Street
"From Romanian pork rinds to Filipino banana sauce, you can get pretty much anything at one of New York’s classic international stores. " - Andrew C (✔) from Bookmarklet
8 Super Quick, Cheap and Easy Casserole Recipes -
8 Super Quick, Cheap and Easy Casserole Recipes
8 Super Quick, Cheap and Easy Casserole Recipes
Show all
Loves canned vegetables and hates you. - Anika from Bookmarklet
and i hate her. eeewww! - grizabella
Mr. The Jason Fleming
This was a really great quick hamburger bun recipe
Bacon Cream Cheese Exists, Solves Weekend Mornings' Biggest Problem -
Bacon Cream Cheese Exists, Solves Weekend Mornings' Biggest Problem
I'm surprised it took this long. "It appears Philadelphia, the tried-and-true cream cheese brand, has made an effort to solve this catastrophic situation by combining bacon and cream cheese into one refrigerate-able tub." - rönin from Bookmarklet
Manoosh Pizzeria Now order online for #Marrickville #Pizza #delivery. Pizza are made with the fresh ingredients. We offer our services to the various locations such as- Enmore, Newtown, St Peters,Tempe, Marrickville etc. Hurry up!!! and order quickly.
Dunkin' Donuts Finally Delivers On The Cronut Front: Gothamist -
Dunkin' Donuts Finally Delivers On The Cronut Front: Gothamist
"Their press release made it sound a little bit like they invented this thing: "Dunkin’ Donuts is bringing together two bakery favorites into one tasty treat... the Croissant Donut at participating Dunkin’ Donuts restaurants nationwide beginning on Monday, November 3rd. Dunkin’ Donuts’ Croissant Donut features a delicate and flaky croissant ring that is glazed like a donut. We look forward to bringing this new, unique bakery item to our guests nationwide."" - rönin from Bookmarklet
Sepi ⌘ سپی
Parts Unknown episode six airs next Sunday, November 2. Here's a series of preview clips from this upcoming Sunday's episode of Anthony Bourdain's CNN show Parts Unknown. Bourdain and his crew head to Iran which feels "neither East nor West, but always somewhere in the middle." There he explores a huge local market where vendors sell everything from fine Persian rugs to fragrant flowers, and discusses the dichotomy between Iran's history and traditions and its current "ruling class." Bourdain also manages to be invited to not one, but two feasts where he eats platefuls of traditional dishes including slow cooked lamb in yogurt, sour cherry rice, and milk and chicken stew. - Sepi ⌘ سپی from Bookmarklet
I have seen a part of this episode last night. He was so surprised about the Iranian foods. - Mahdi
I saw parts but looking forward to the whole program :-) - Sepi ⌘ سپی
I'd like to see that. :) - Jenny H. from Android
Oh nice :) - Shirinooo from iPhone
Jenny, I am sure you will be surprised too :) - Mahdi
Jenny I've seen parts but can't wait to watch it tonight :-) - Sepi ⌘ سپی from iPhone
Best Healthy Breakfast food for weight loss - - Good Breakfast food for losing weight Breakfast is the most important meal of the day. It preps your body and gives it the necessary fuel it needs to jumpstart your day. What you eat for breakfast will affect your...
Best Healthy Breakfast food for weight loss - - Good Breakfast food for losing weight
Breakfast is the most important meal of the day. It preps your body and gives it the necessary fuel it needs to jumpstart your day. What you eat for breakfast will affect your overall disposition and appearance as well. It is therefore very important to...
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