Foods

Foods

Good food, great food, expensive food, ghetto food, bad food, junk food... All things food = food(s)
akaşa
bu akşam ne yedim - akaşa
soya filizli, kırmızı biberli, taze soğanlı marul salatası. üstünde, zeytinyağ, tuz, limon ve incecik doğranmış taze baharatlar. - akaşa
emre apı - akaşa
Ahahahahha gormemisim ben bunu - Gabriel Pasternak from Android
Andrew C (✔)
Thai noodles with crispy pork. (From Pa Ord in LA. The one on Sunset and Western; the one further west has a different menu.)
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Steven Perez
How To Cook A Fucking Steak | The Awl - http://www.theawl.com/2009...
How To Cook A Fucking Steak | The Awl
"Go to the goddamn grocery and get steak. Yes, the grocery. A little ammonia is not going to kill you, you pussy. You want to be all fancy and grass-fed and environmentally conscious, go ahead, I don't give a shit, just get a fucking steak. Ribeye is good. And, yes, bone-in. Schmuck. Take the steak home. Get a bigass frying pan and put the shit on the stove, cranking the heat up as far as that fucker will go. Take a shitload of salt-rocksalt, you dumb motherfucker, none of that fine-grained crap here-and toss it around the bottom of the pan. When the pan is hot as all fuck-it should scorch the shit out of your finger if you're stupid enough to touch it-put the fucking steak on there. You can crack some pepper on the top of the steak as the bottom is searing, but don't even talk to me about garlic or onion powder or COMPOUND FUCKING BUTTER, asshole. This is steak, all you fucking need is salt and pepper. After a bit (3 minutes for pink, 5 for cooked good), flip that shit over and do... more... - Steven Perez from Bookmarklet
It's really not that hard. :D - Steven Perez
how about just a steak? - VALZONE#SCREWED
Probably the same, with less fucking. :D - Steven Perez
Damn. Now I'm hungry. - Steven Perez
I prefer mine BBQ'd. - Jeff P. Henderson
The story is about steak, but it looks like a pork chop in that pan in the associated photo...o_* - CarlC
Yes, because that's what happens when you don't follow the recipe. :D - Steven Perez
gotcha ;) - CarlC
Best recipe ever. - Steven Perez
Trakya Gezi Rehberi
"Sonbahar takvimlerdeki yerini kışa bırakmaya hazırlanırken semt pazarlarının tezgahlarını mevsimin en güzel meyvelerinden olan narlar süslemeye başlar. "Çarşıdan aldım bir tane, eve geldim bin tane..." diye çok da güzel bir bilmeceye konu olmuş şifa dolu bu meyveyi, tam da mevsimindeyken sofralarımızdan asla eksik etmemliyiz. Yurdumuzun pek çok köşesinde bolca üretilen nar Trakya'da da üretilmekte, semt pazarlarında üretimi meşhur olan yerlerin adıyla aranmaktadır. Genellikle taneleriyle çiğ olarak ya da suyu sıkılarak içilen nar, Trakya sofralarında reçeli ve şerbeti ile de yer bulmaktadır. Size aşağıda çocuklarınıza bu meyveyi sevdirebilmeniz ve tüm mevsimler boyunca tüketebilmeniz için bir nar reçeli tarifi vereceğiz. Bu reçeli kahvalatı sofralarının dışında, pasta ve tatlılarınızın süslemesinde, aromalandırılmasında da kullanabilirsiniz." - Trakya Gezi Rehberi from Bookmarklet
Bu mevsimde de nar reçelini yapamadım, aahhhh! #narlıfeed - fatoş başgan
John (bird whisperer)
Craving Indian Food? 5 Starter Recipes | The Kitchn - http://www.thekitchn.com/want-to...
Craving Indian Food? 5 Starter Recipes | The Kitchn
"Around this time in the winter, dinners start to become predictable. Soup is in heavy rotation as are whole-grain casseroles or baked pasta with loads of greens. Routines set in and I start to turn to what what's easy, filling and delicious. But lately I've been craving food with a warmer kick—spicy food, food that isn't always in my weekly repertoire. Truthfully, I don't cook much Indian food at home. I love it, and there's a great little spot by our house with a pretty magical (and inexpensive) lunch buffet. But I find that when I'm inspired to actually cook something, I never have the right spices and I start to feel a touch overwhelmed by the thought of it. But we had a dinner party recently and decided to tackle a number of Indian dishes that were new to us. I usually like to test out new recipes before serving them to friends, but this was an exception: I was craving Indian food and there simply wasn't enough time to fully test each one. So I went with recipes from a few... more... - John (bird whisperer) from Bookmarklet
Ooooh, yum. I can't quite seem to get the hang of lentils, but both of the red lentil recipes look really good. - Jennifer Dittrich
I've messed up quite a few lentil dishes. Red lentils can be really nice, though. - John (bird whisperer)
The key to making the lentil dishes is to keep it simple... onion, mustard seeds, cumin, turmeric and chicken bullion as a base. If you try to add all the stuff they list in most recipes you wind up overwhelming the flavor. Oh and the recipes generally way overestimate the amount of spice powders to add. - Adrian
My screw ups usually involve over/under cooking the lentils themselves :/ - Jennifer Dittrich
Jenn's problem is also my problem, though I've occasionally had flavoring issues. - John (bird whisperer)
I still struggle with OVER spicing or making it too hot. Yeah lentils cook pretty fast. I sometimes make lentils for my dog when we run out of dogfood too. :D - Adrian
I can't even imagine what lentil dog farts would be like.... - WoH: Professor MOTHRA
Me neither. I can't smell. :P - Adrian
Oh, that explains it then :D - WoH: Professor MOTHRA
Listen to Adrian. He is the lentil king. - Anika
Maybe time for some lentils soon. - John (bird whisperer)
Sadly, two years later, I still am terrible at making lentils properly :/ - Jennifer Dittrich
I've gotten a little better, but they're still inconsistent. - John (bird whisperer)
Red lentils cook fast, yellow lentils cook slow. I've had the most success when I use red lentils in yellow lentil recipes (and skip the soaking step, if any). This dal is one of my standards (sub red lentils): http://smittenkitchen.com/blog... And you're supposed to whisk everything together at the end, so it doesn't matter so much if they're a bit overcooked. - Meg VMeg
John (bird whisperer)
"Last weekend, I decided to make a pot of soup before we braved the crazy. You start by softening your carrots, celery and onions in a big pot with mustard powder and cayenne for a little kick. Then, stir in a few spoonfuls of flour to thicken your soup, and add chicken stock, Dijon mustard and Worcestershire sauce. This soup does not lack in flavor. Let it simmer for 15 minutes, and then pour in a bottle of pale lager. I grabbed a bottle of Sam Adams Oktoberfest, because that’s what we had in the fridge, but you could go with Yuengling, Miller High Life, PBR – just be sure to use something you like, because you WILL be tasting it. Once the soup has simmered for another five minutes, you purée all or some of it, stir in the Cheddar and gruyere until it melts, and gild the lily with a swirl of half-and-half. The first bite is always a surprise, because you’d expect a soup with so much cheese to be sort of mellow, but this isn’t. The beer adds a nice edge that cuts through the richness,... more... - John (bird whisperer) from Bookmarklet
OK, you need to get out of my head. *closes tab with beer-cheddar soup search* - Jennifer Dittrich
Now I'm really craving this. *wills clock to go faster* - Jennifer Dittrich
I made this tonight, and it worked out pretty well. - John (bird whisperer)
I used Sam Adams Oktoberfest for the beer. It's what happened to be on hand. - John (bird whisperer)
And does this beer cheese soup taste good? Its recipe? - Calogero Mira
Yes, please! - Jenny H. from Android
I should make this again. - John (bird whisperer)
John (bird whisperer)
Double Chocolate Zucchini Bread: Eat your vegetables! And chocolate. | King Arthur Flour – Baking Banter - http://www.kingarthurflour.com/blog...
Double Chocolate Zucchini Bread: Eat your vegetables! And chocolate. | King Arthur Flour – Baking Banter
Double Chocolate Zucchini Bread: Eat your vegetables! And chocolate. | King Arthur Flour – Baking Banter
Show all
"The following recipe takes advantage of zucchini’s aforementioned neutral flavor, plus its soft texture, to create nicely dense, dark-chocolate bread. Semisweet chips create soft little pools of fudge that complement the bread’s nicely moist texture very well, thank you. Are you ready to back off dissing your zukes, and put them to tasty use? Try our Double Chocolate Zucchini Bread." - John (bird whisperer) from Bookmarklet
Oh man, I still haven't made some chocolate zucchini bread! Stupid fires distracting me! Maybe I can make some if I get back early enough on Sunday. Sounds so good. - Jenny H.
I think they're unfair to zucchini, but I want to try this. - John (bird whisperer)
I'm making this in muffin format in a couple of weeks for my vacation. Though I'm subbing fig pieces for the chocolate chips. (and egg whites for the whole eggs, and apple sauce for the oil, and...I'm just a giant wet blanket) - Hookuh Tinypants
I made this over the weekend, and it was awesome. - John (bird whisperer)
Woot! - Derrick
I'm thinking of making this and taking it in to the library. What's the texture like? Bread or does it lean towards cake? - Derrick
OMG there's chocolate zucchini bread??? - Steve C, Team Marina
The texture is more like cake than bread. - John (bird whisperer)
WELP. - Derrick
If I made this my son would be eating zucchini! - Melly
I have no idea what Dutch cocoa is. Or all-purpose flour. To Google I go! - Melly
See, it's healthy... it's got vegetables! ;-) - John (bird whisperer)
Dutch cocoa is cocoa that doesn't have extra sugar. All-purpose flour is regular white flour (not whole-grain, not bread flour, etc.). - John (bird whisperer)
I'm guessing it is plain flour since you have to add baking soda & powder. Which means I should be able to use self-raising flour instead? - Melly
The generic cocoa powder I have on my baking shelf says "pure cocoa powder" in the ingredients, that's it. So I'm guessing that means no extra sugar. - Melly
TOTALLY GOING TO MAKE THIS. - Melly
Dutch processed cocoa should have a neutral Ph (it has been processed with an alkaline to take away some of the acidity.) It makes a difference depending on the leavening you're using (baking powder vs. baking soda.) Most baking cocoa you'd find at the store is dutch processed, at least it is here. Both natural, and Dutch processed, should have no sugar. - Jennifer Dittrich
I just put zucchini on the shopping list for next week. - Melly
I knew someone here would come up with a more sophisticated answer than mine. - John (bird whisperer)
Heh. I just have to have the low-acid stuff. I love chocolate too much not to have it :D - Jennifer Dittrich
I've made this recipe a few times, and it's been awesome each time. :-D I'll be making it again in a couple weeks. - John (bird whisperer)
i do have a bunch of grated zucchini in the freezer... - holly #ravingfangirl
Does the finished product freeze well? I was thinking I could slice some and put it in zip-lock bags in the freezer for Josiah's lunch box. And to stop me eating it all at once. - Melly
I don't know. I haven't tried freezing it. - John (bird whisperer)
Yes it does. :) - Hookuh Tinypants
:oD - Melly
If I can get through the next hour without passing out, I'm making this tonight! - Melly
I've made this for every post-concert reception, and it always disappears. - John (bird whisperer)
John (bird whisperer)
Recipes for Health - Tomato Frittata With Fresh Marjoram or Thyme - NYTimes.com - http://www.nytimes.com/2010...
Recipes for Health - Tomato Frittata With Fresh Marjoram or Thyme - NYTimes.com
"One of my summer favorites, this frittata makes a perfect and substantial meal served cold or at room temperature." - John (bird whisperer) from Bookmarklet
It's been a while. A frittata filled to the brim with cherry tomatoes is a great meal :) - Eivind
I thought this looked pretty good; I don't think I've ever cooked cherry tomatoes into a frittata, which needs to be fixed. - Jennifer Dittrich
Yeah, this looks good. Maybe I'll give it a shot next week. - John (bird whisperer)
DO IT. ROAST THEM FIRST. yes, i am still talking about this. ;) - holly #ravingfangirl
I think I missed the other discussion on roasting. - John (bird whisperer)
don't mind me, i'm just obsessed: http://ff.im/1fKxXg :) - holly #ravingfangirl
I don't think I made this either. - John (bird whisperer)
John (bird whisperer)
Sandwiched: Grilled Cheese Sandwich with Sun-Dried Tomatoes and Harissa | Serious Eats - http://www.seriouseats.com/2013...
Sandwiched: Grilled Cheese Sandwich with Sun-Dried Tomatoes and Harissa | Serious Eats
"A grilled cheese sandwich and a bowl of tomato soup are perhaps the most comforting of soup and sandwich combos. For me, the mere mention of grilled cheese sandwiches and tomato soup always seems to conjure memories of rainy days from my youth —though I'm not sure if I'm actually remembering events from my own childhood, or some Kraft and/or Cambell's soup commercial. As an adult, the combination is still just as comforting, but for convenience's sake, here's a way to incorporate the soup into the sandwich. A grilled cheese sandwich made with sharp white cheddar cheese is given new life when studded with sun-dried tomatoes, and spread with harissa, a spicy Tunisian condiment of various red peppers. And instead of using butter to brown and crisp this sandwich, dip a pastry brush into the olive oil in which the sun-dried tomatoes were packed. Then lightly brush the outer sides of the sandwich with the infused oil for an additional hit of tomato essence. A grilled cheese sandwich with sun-dried tomatoes and Harissa—a spicy soup and sandwich all in one." - John (bird whisperer) from Bookmarklet
Huh. I love the idea for using the oil the tomatoes are packed in (though I usually buy ones that aren't packed in oil, since they're messy to prep.) - Jennifer Dittrich
I was intrigued by that too, though one could probably just use regular olive oil for a similar effect. - John (bird whisperer)
I'd eat that. - Jim #teamFFrank
I don't think I ever made this. - John (bird whisperer)
I love Harissa. It means business. - Brent Schaus from iPhone
^ That. Delicious business. - Kristin from iPhone
Andrew C (✔)
Trader Joe's Balsamic Glaze is pretty good stuff for $3. (It includes thickening agents, since you don't get to the thickness of the real stuff at this price point by using traditional and very expensive method of making balsamic vinegar.)
Andrew C (✔)
Celebrity Chef’s ‘Paleo for Babies’ Book On Hold Over Infant-Death Fears | TIME - http://time.com/3741692...
Celebrity Chef’s ‘Paleo for Babies’ Book On Hold Over Infant-Death Fears | TIME
"Bubba Yum Yum: The Paleo Way features a DIY baby-milk formula made from chicken liver and bone broth, reports the Australian Women’s Weekly. Health experts have slammed the formula, which contains no milk products, saying it could seriously harm a child’s development. “In my view, there’s a very real possibility that a baby may die if this book goes ahead,” said Heather Yeatman, president of the Public Health Association of Australia." - Andrew C (✔) from Bookmarklet
I'm fairly confident that in the pre-agricultural era, humans breastfed. They weren't creating infant formulas from chicken liver and bone broths. - Victor Ganata
I'm confused, wouldn't the most Paleo thing be breast-milk? (What Victor said.) - OCoG of FF, Jimminy
Paleo is almost whatever you want to be. I had a "paleo" meal once that had a giant pile of fries. - Andrew C (✔) from Android
He is a fuckstain. - Johnny from iPhone
Andrew C (✔)
Wilmington BlueRocks on Twitter: "We partnered with @krispykreme and we present to you: The Krispy Kreme Donut Dog http://t.co/1EwgIVlVC0" - https://twitter.com/WilmBlu...
Wilmington BlueRocks on Twitter: "We partnered with @krispykreme and we present to you: The Krispy Kreme Donut Dog http://t.co/1EwgIVlVC0"
Oh good lord. - rønin
I want to be mad but I can't be. I've already got the theoretical taste of this in my mouth somehow. - Hookuh Tinypants
I shared this with pure-hearted enthusiasm, no implied disapproval either ironic nor sincere. - Andrew C (✔)
I'm good. - Stephen Mack from iPhone
I would taste it, but I doubt I could eat a whole one. - Melly
^ I imagine it would be hard to stop once one has started eating it! - Andrew C (✔)
I would absolutely eat this IF the bacon were crispy and the Krispy Kreme were freshly made. Maybe with mustard or mayo instead of ketchup? The ketchup is the part that grosses me out most, surprisingly. Maybe add some jalapenos. - Meg VMeg
I don't think that's ketchup...I think that's jelly filling... - Hookuh Tinypants
NOPE - Mary Carmen
Barf. - Tamara J. B.
NO JELLY - Meg VMeg
Needs that Chicago green relish. - Joe
eeewww! - grizabella
Andrew C (✔)
How to Make Sichuan-Style Wontons in Chili Oil | Serious Eats - http://www.seriouseats.com/2015...
How to Make Sichuan-Style Wontons in Chili Oil | Serious Eats
"Like many Asian dishes, suanla choushou is as much about textural contrast as it is about flavor. The skins should be slippery and tender, with a flavor that is almost bland compared with the sweet, mild pork filling (sweet but not cloying, as some versions tend to be). In turn, the wontons as a whole are also bland when compared with the sauce. It's the sauce that brings on the contrasts with its almost overly intense flavor, thanks to sweet Chinkiang vinegar, soy sauce, and plenty of chili oil with crunchy bits of fried dried chilies. It's the same sauce you'll find on a number of cold appetizers in the Sichuan repertoire and one that's worth learning how to make." - Andrew C (✔) from Bookmarklet
Derrick
"Martha Stewart made it easy, as her late mother’s chocolate babka is the finest out there, and not just because it contains the complicated twist patterns, pebbles of streusel and touch of cinnamon that it’s just not right without. Nope, her version won all prizes because it was completely and totally, borderline indecently, overcrowded with chocolate. The chocolate-to-dough ratio is staggering. It’s… unseemly. It’s… some kind of wonderful." - Derrick from Bookmarklet
I'd like to taste Derrick's chocolate swirl buns. - Melly
Oh. - Derrick
I was looking at this recipe the other night. Why am I sweating? - Ha3rvey (on hiatus)
Ooh, now I did mean to make these. Could have a go for #ffbakefest... - Heleninstitches #teamff
*recipe bump* - LB needs a hero!
I made these - they were awesome! - Heleninstitches #teamff
Pinoy Kusinero
grizabella
ne guzel blogmus. marsilya fotosu ararken cikti karsima. - grizabella
hop hop! - grizabella
4. resimdeki pizzayı paketler misiniz litven? - Lilly Chapulton
tepsiyle firelim apla, sicaktir, elin yanar. - grizabella
vir vir, kaada sar hatta, poşete koyma nem yapar hamur olur - Lilly Chapulton
aç mıyım neyim :( - Lilly Chapulton
sorma, sen mi ben mi :( - grizabella
ühühü - miocaro
çık çık, elini korkak alıştırma :) (midye dolma mı tava mı?) - grizabella
İtalya'da yuvarlak pizza arayıp da bulamayan turistler geldi aklıma. :) - Oğuz Demirkapı ☮✌
oy oyy, afiyetler olsun! - grizabella
hop! - grizabella
sabah sabah pizza dikkatimi cekdi .. de bunlari sen mi cektin cekilmisinimi aldin ? ( edit cekilmisini almisin :) ) :) - Only Vili ♀
Yok yahu, ben nasil cekeyim, 50 - 60 senelik fotolar bir kismi :) - grizabella from Android
hop! - grizabella
n'apiyim ya, tariyorum oyle, hosuma giden seyleri save edeyim diye. ühü ;_; - grizabella
Andrew C (✔)
Aw yeah. Last night I marinated diced chicken thighs with fish sauce, minced ginger, garlic, shallots, and frozen chopped lemongrass, and black pepper, and sautéed it tonight. Turned out great.
(oh, and I velveted it right before cooking in a slurry of water and cornstarch.) - Andrew C (✔)
Andrew C (✔)
Chili-garlic oil.
chili oil.jpg
Minced garlic, ginger, shallot, plus Sichuan peppercorns, minced Thai red peppers, minced habanero peppers, and a big pinch each of pimenton (essentially smoked paprika) and Korean chili powder, simmered for 15 minutes over very low heat. - Andrew C (✔)
Then I strained it through a strainer lined with a coffee filter, and added a dash of roasted sesame oil at the end. - Andrew C (✔)
The strained stuff looked pretty good, though, so I put that in a second jar, poured a little oil to cover over that, heated it briefly in the microwave, then added a small pinch of salt and roasted sesame oil. - Andrew C (✔)
Internet says the submerged garlic in oil should be kept in the fridge at all times (I put it in right away) and even so, should be used within a week. =( - Andrew C (✔) from Android
elrecipes
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Mows, barbecued pork, pickled Juniper Hispi, Sage and capers --->>> https://www.flickr.com/photos...
Mows, barbecued pork, pickled Juniper Hispi, Sage and capers.jpeg
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Chocolate Spice with Elisabeth M Prueitt and Chad Robertson --->>> https://www.flickr.com/photos...
Chocolate Spice with Elisabeth M Prueitt and Chad Robertson.jpeg
Andrew C (✔)
The potatoes are actually confit'ed in duck fat... - Andrew C (✔) from Bookmarklet
elrecipes
elrecipes
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