Sent and sent. Spidra - people can post short reviews if they want.
- Mona Nomura
Cool. Just because something looks good doesn't mean it *is* good. I was trying to think if I had any restaurant food pics laying around I could upload.
- Spidra Webster
You can leave a comment and ask, too.
- Mona Nomura
Alright, I uploaded my first two things. Mona, I'm impressed by how many pictures of meals you've eaten that you seem to have just laying around somewhere!
- Spidra Webster
Spidra - they're from Yelp, Facebook, Flickr, et al. haha
- Mona Nomura
Oh. I thought we had to own copyright on what we're uploading.
- Spidra Webster
No, they're mine I've uploaded to the respective sites LOL
- Mona Nomura
So we return to me marveling that you've taken so many pics of food! :)
- Spidra Webster
I totally have this strange obsession with foooooooooooood <3 <3 <3
- Mona Nomura
Check out CBS Sunday morning today. It's all Foodie and Junk.
- Eric Logan
"Somehow I had never made or even eaten baked eggs until about a month ago. They're a new hit around here, even though I'm pretty sure I'm overcooking them. Sometimes the yolk seems almost like a hard-boiled egg's; we're still in the experimental stage. Fortunately, I enjoy eggs at every degree of doneness. If there's an English muffin on the side, how can I be picky? This is a comforting, low-stress brunch, especially if you use leftover cooked greens or frozen ones. (I actually prefer chard, but spinach is quite nice, too.) With buttered toast and a little bacon, you're all set. Doubled, this would be an easy way to feed a crowd of visiting relatives. For a fancy schmancy touch, bake the eggs in ramekins."
- Derrick
from Bookmarklet
Salsicce al forno.
Teglia con vino bianco, aglio in camicia, salsicce punzecchiate.
Forno 200° 30'.
Elimina il fondo di cottura (e quindi il grasso in eccesso).
Aggiungi poco vino bianco e ancora forno 200° 10' e poi 220° 10'. http://cucinasms.splinder.com/post...
"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
Yeah, because real kitchen tough guys don't concern themselves with their food's provenance. Factory farmed flesh will do. Any other concerns might cut into the time they've allotted to watch other men play with balls on the TV.
- Christopher Harley
So I've been staring at that steak and the more I look at it, the more I think it looks like a pork chop. What cut is that supposed to be?
- Heather Solos
who does this f888er think he's talkin' to, someone who doesn't effing know how to cook? HE sure as s88t doesn't! The way to cook a motherf888in steak is you go get the s88t. Then you LIGHT YOUR F***ING grill, you dumbass motherf888er. THEN you can cook yourself a steak, bitch!
- Jim Hearts FF
3 minutes is too fucking long. Half that shit and get some fucking blood down your motherfucking throat asshole. Also: old world Rioja, not new world Cab.
- Mark H
Almost perfect but no potatoes and wine. Steak and beer and nothing else for me
- Nik
What kind of pansy ass drink is he recommending? Get yourself a fucking longneck. Dos Equis if you're a pansy. Pabst if you don't give a fuck what wets your steakpipe.
- Kevin Fox
Damn you, Steven Perez. You post all that stupid political shit and I want to block you and then you go and post something like this and I want to bow down and scream, "We're not worthy! We're not worthy!"
- Glen Campbell, B.A.
I... I love you all. This is the best post on friendfeed ever. I am bookmarking this post just so I can come back and read it and the comments whenever I need a pick me up.
- EricaJoy
Rahsheen I'm glad I'm not the only one in the pork chop camp.
- Heather Solos
That is a bone-in filet mignon, not a pork chop. Pork chops have a flatter (more oval) bone cross-section, and there's usually meat on both sides, whereas the filet mignon comes from only a single side of the bone.
- Glen Campbell, B.A.
This is what I picture when I hear bone-in filet http://www.amazon.com/Omaha-S... Granted, I was spoiled and worked high-end and that was a bad angle / lighting on the steak in the post. (I have no room to talk, photographing beef is a pain in the butt)
- Heather Solos
The real way to cook a fucking steak is to walk the cow past the fucking stove before you slaughter it.
- April Russo (app103)
Gotta love a good stake (steak)... Guess I'll have Bette dig to the bottom of the freeze cause we are having steak tonight! Oh and yeah men will be playing with balls on my TV tonight!
- Ras - Dago-Baadass! of FF
"Have I convinced you? DARE you go beyond pumpkin? If so, have at it: Chocolate Chunk Pecan Pie may just become your new Thanksgiving must-have."
- Derrick
from Bookmarklet
There's a lot going on in making the crust (which isn't my speciality), but I will sho nuff buy a premade crust and pour this chocolaty pecany goodness inside and toss it in the oven.
- Derrick
I wonder how it would be with a graham cracker crust?
- Laura B home
oh...i need a decent pie tin...this just gives me an excuse to buy one!
- Sir Shuping
I like the comment (on the recipe page) by the person who didn't even bother with the crust. Heh.
- Laura B home
Laura - Barry's figment: Just checked. No Cracker Barrel in my zip (07302). Oh Well!
- Tony C
I have made this before. I add bourbon to mine sometimes.
- Gunny Just Gunny
from fftogo
Tony C, guess you'll have to make your own!
- Laura B home
I'd rather eat a pumpkin pie than a pecan pie, and I don't like pumpkin pie. Yes, they revoked my "Born in Georgia" card as soon as I admitted not liking pecan pie.
- cecily
Cecily, you're not alone. I don't like most pecan pie for the same reason I don't like pumpkin pie. They're too blasted sweet.
- Ha3rvey (Free hugs!)
I'm tempted to make this pie. I know I've said it before, but I love this blog.
- Katy S
Derrick, will you come to GA and make this for me? *bats lashes*
- Laura B home
that is a sin..............but yes please ...got whip cream?
- VAL D.
@mariamaqdalena , rica ediiciiim önüne 2 seçenek sunulsa içli küftemi tavuklu salata mı dersin ..ok hiç yoktan iyi tabiki salata - pazartesinin yegane yemeii kurufasulyeden çok çok iyi:) ama dier taraftada içli oy oy kızartılmış aliim ben lütfen
- İrem
ben kızartma sevmiyorum ya,tatlılara bayılırım mesela ama abur cubur konusunda yağlı şeyleri yiyemiyorum bulanıyorum.şanslıyım o konuda :p
- mariamaqdalena
yahu @mariamaqdalena şuncacık şeyin kızartmasından ne olacak yahu..güneyli diilsin anlaşılann:D insanlar onu löp löp atar ağızlarına :)
- İrem
evet bu hem kızartılır hem haşlanır kızartma tercihimdir ama adanada haşlaması yapılır..
- MutfakTeyze
biz hiç kızartmayız, hep haşlama, ohh olsa da yisek.
- umittt
irem yemek istemediğimden değil midem bulanıyor kaldırmıyor kızartmayı :s kilo almayayım dye değil yani;hamur işine falan bayılırım :p ama salata favorimdr her zaman
- mariamaqdalena
iskenderun sularındada hep kızartırlar.. genellemeyi aşmaya gerek yok tabi tercih meselesi:)
- İrem
mariamaqdalena ozaman benden sana bi tavuklu salata gelsin ozaman :) afiyet olsun :P
- İrem
bunu yapmayın ya vize zamanı ve yemek yapacak vaktim bile yokh çok pis acıktım..bu resimlere ekmek bandırabilirm o vaziyetteyim:DD
- canberk
Arkadaşlar Mardin'de de bunun iki türü yapılır, hamuru etli hazırlanan bir de buna benzeyen. Bu tipte olanı da önce haşlanır isteyen ayrıca yağda kızantır...
- Turan ÖZKAN
@turan mardinin ki değişik oluyo onun tarifini de yakın zamanda vereceğim
- MutfakTeyze
Mutfak Teyze!!! Seni sevmiyorum...Bak çok ciddiyim...Senin bu yaptığın çok ayıp.....Her yerde kızartması yapılan bu enfes şeyin gerçek tadını veren haşlamasını neden koyarsın buraya :((((((( Şimdi nereden bulacağız haşlama içli köfte!!!!!!!
- Ozgur Gercek
@turan tarifi verince haberin olur :)
- MutfakTeyze
Bazı kaynaklarda bu haşlanan içli köfteye muzurluk olsun diye acı süs biberi, sürpriz olsun dşye çeyrek altın konularak düğün yemeklerinin daha da matraklaştırıldığı rivayet olunur.
- Ahmet Kutay
off yaaaaa...durup durup ekrana bakıyorum.... :(((( Mutfak Teyzeeeeeeeeeeeeeeeeee sevme beni yaaaa nooolurrrrr :)))
- Ozgur Gercek
Ayrıca Adana Karşıyakada bu haşlamalı içli köfteye ki sahicisi budur: Kıyılmış sarmısak, biber salçası ve zeytinyağı ile hazırlana sosla servis edilir dileyen ekleyebilsin diyerekten...
- Ahmet Kutay
Önce içli köfte ikiye ayrılır...İçinden duman ile birlikte kokusu ortaya çıkar...İnceden limon sıkarsın üzerine...Tek hamlede yarısını yutarsın.........Sonra bir tane daha...bir tane daha...bir tane daha....bir tane daha....ARGHHHHHHHHHH...Biri beni durdursun!!!!!!!
- Ozgur Gercek
"Every year, the third Thursday of November is almost a national holiday in France, for it is when the country’s beloved Beaujolais Nouveau is unofficially uncorked"
- chaz2b
from Bookmarklet
anne sosla makarnayı karıştırma tabaklara karıştırmadan koy dedi ama bu fotoğraftan sonra hepsi boca edildi :) gerçekten çok güzeldi, amcam bile sevdiyse kesin güzeldir :)
- Sinem Co
10 saat once ki fotograf ile uzaktab, yakindan, sagindan, solundan alakasi yok bunun, farkindasin degil mi? :D
- Ferdi (enemy) Karacan
from iPhone
Ferdi onu bir yemek sitesinden almıştım bunu kendim çektim ondan olabilir mi? :) ama tadı çok güzeldi :) ha bir de üstünde pesto sos eksik bunda..
- Sinem Co
arkadaşım makarnasının hamurunu da kendim yaptım elimle kestim kuruttum filan biraz emeğe saygı ama :P
- Sinem Co
bir daha yapsam yapsam NOA'ya yaparım, başka da zor..,
- Sinem Co
"Help your kids get up on the right side of the bed with a short stack made in this Cooks Smiley Face Pancake Pan ($30). Seven silly faces smile up from your plate in a 3-inch size that’s just right for little tummies. The nonstick cast aluminum pan is dishwasher safe and includes a recipe to get you started on your way to perfect pancakes."
- Derrick
from Bookmarklet
Neşeli ve Nefis bir kahvaltı idi, beynim bol miktarda endorfin salgıladı, kendimi iyi hissediyorUM ALLAHA ŞÜKÜRLER OLSUN. Mutfak sana da teşekkür ederim dileklerin için, bende aynısını diliyorum sana ve herkese,,,
- melih
@melih evet benim de keyfim yerinde yine de teşekkürler iyi dileğin için :D
- MutfakTeyze
"Pochero (Spanish spelling , Puchero) with its bounty of meats, sausages and vegetables is known as the “real national dish of Spain. Brought to the shores through the Spanish conquistadores, it is a favorite dish at Filipino festive occasions. With extra ham from the noche buena, the pochero is one way of recycling left-over meats. This recipe is richly flavored by the ham bones and scrap ham simmered with the beef."
- imabonehead
from Bookmarklet
"Twice-baked potatoes are a great holiday meal. To be honest, they're great for any day and are super tasty and filling. Potatoes with cheese, bacon, green onions, and more cheese? How can that be wrong? They're also super easy to make. Aside from the baking of the potatoes, these only take about 15 minutes or so of work to make."
- Steven Perez
from Bookmarklet
"Chicken soup was prescribed for respiratory problems as long ago as the 12th century, by the physician and philosopher Maimonides. Many since have studied its curative properties, including Dr. Stephen Rennard, who conducted laboratory tests with a recipe passed down from his wife’s Lithuanian grandmother and found that the soup affects the movement of white blood cells to help fight infection. It’s not a total healer, more of a symptom-soother, and there is not a matzo-ball monopoly: many of Manhattan’s ethnic restaurants feature a similarly beloved elixir."
- Derrick
from Bookmarklet
"Kosher hot dogs have always been a staple of New York delicatessens. It was only a matter of time before a deli man or two decided to pile some of that delicious pastrami on top of a frankfurter. The components are pretty self explanatory: all-beef kosher hot dog piled high with good, moist pastrami, on a poppy seed bun, maybe garnished with a squirt of deli mustard. I found one here in Philadelphia at Famous 4th Street Deli, probably our most well-known classic delicatessen. My Pastrami Dog came with at least half a pound of pastrami piled on top. I made it all the way through without a knife and fork, which wasn't easy, but well worth it."
- Derrick
from Bookmarklet
"Better hoard your Eggos! Grocery stores will be experiencing a shortage of the waffles until mid-2010 due to problems at two bakeries, a Kellogg's spokeswoman said on Wednesday. Flooding at an Atlanta bakery during heavy rains in October forced Kellogg (K, Fortune 500), which makes Eggo products, to shut down production temporarily, said company spokesman Kris Charles. Plus, equipment at Kellogg's largest waffle facility, based in Rossville, Tenn., needs extensive repairs. "We are working around the clock to restore Eggo store inventories to normal levels as quickly as possible," Charles said in an e-mail. Remaining inventory will be rationed to stores across the country "based on historical percentage of business.""
- Katy S
from Bookmarklet