Foodgasms

[thør]

This stuff has a very odd taste property. It literally demands that you keep eating it. "Next spoonful will be the one that's enough."

Time to buy stock in that company.....

 

[Saint Peter]

just a simple bowl of brown rice.

First normal food in this joint in a long time.

 

[Batch]

First normal food in this joint in a long time.

I must confess I put some butter in the bowl, too.

 

[Batch]

This stuff has a very odd taste property. It literally demands that you keep eating it. "Next spoonful will be the one that's enough."

It owns you. At least till it has been completely consumed. I have been indulging in mango and guava nectars, quite satisfying.

 

[rosco rathbone]

Time to buy stock in that company.....

http://www.chief-brand.com/res800x600.html

 

[rosco rathbone]

Learned something the hard way while trying to make a chicken vindaloo this day:

Don't use a spice grinder to grind whole cinamon sticks without busting them up into very small pieces first.

 

[SheRemembers]

Not exactly food, but...

First cup of French Press in awhile (have to break my naughty habit of stopping by a coffee place for my addiction; it's getting too spendy).

Kaladi Brothers' Mexico blend (but of course!) French pressed ("Wow, that's strong," said Tbear) with some hazelnut milk (not hazelnut flavored, but still adds a nice touch of nuttiness). His was with sugar and dairy milk, per usual.

Something about French press coffee that's just... different. Kicks drip ass, but also has a thickness to it that espresso doesn't provide. "Coffee you can chew," yeah, that's it!

Haven't eaten anything yet today, but that just may hold me for a bit.

 

[rosco rathbone]

Who knows about cooking with coconut milk?

You can't simmer it for half an hour, right? Via curdling.

 

[Saint Peter]

Who knows about cooking with coconut milk?

You can't simmer it for half an hour, right? Via curdling.

After the cinnamon sticks fiasco?

 

[rosco rathbone]

After the cinnamon sticks fiasco?

Then I tried to bend the blade back into place with a a Vice Grips and a channel lock and broke it right off.


But dag this organic coco milk is good. 3.59 per can but good.

 

[Saint Peter]

Then I tried to bend the blade back into place with a a Vice Grips and a channel lock and broke it right off.


But dag this organic coco milk is good. 3.59 per can but good.

Put them in a zip lock and hit them with the beater.

 

[rosco rathbone]

Put them in a zip lock and hit them with the beater.

I could have done it with tiny tools but Vice Grips is as delicate as I can get here.

 

[Saint Peter]

I could have done it with tiny tools but Vice Grips is as delicate as I can get here.

Not the blades, the cinamon sticks.

 

[where]

Who knows about cooking with coconut milk?

You can't simmer it for half an hour, right? Via curdling.

I've never had that issue, but I do normally add it right at the end.

 

[rosco rathbone]

Not the blades, the cinamon sticks.

Oh yeah I figured that out after the fact. I've got my ten pounder right here, I use it to hold my trash bags on the handle.

 

[Image]

My mouth at this moment is quivering with afterOs.

It was an experiment with skinless, boneless breasts. So called versatile but not my favorite. I usually find them dry in most recipes but buy them on sale anyway because they're healthy, right?

But I'm an incredible cook.

Pounded them out to 1/4 inch.

Spread them with a homemade boursin. (Toasted walnuts, cream cheese, feta cheese, fresh grated garlic and onion, S&P.)

Layered with fresh spinach leaves.

Rolled up tight...

Flour, egg, panko crumbs

Browned in olive oil..

Cut into and the cheese just flowed like butter.

Served with black beans and rice.

 

[rosco rathbone]

My mouth at this moment is quivering with afterOs.

It was an experiment with skinless, boneless breasts. So called versatile but not my favorite. I usually find them dry in most recipes but buy them on sale anyway because they're healthy, right?

But I'm an incredible cook.

Pounded them out to 1/4 inch.

Spread them with a homemade boursin. (Toasted walnuts, cream cheese, feta cheese, fresh grated garlic and onion, S&P.)

Layered with fresh spinach leaves.

Rolled up tight...

Flour, egg, panko crumbs

Browned in olive oil..

Cut into and the cheese just flowed like butter.

Served with black beans and rice.

You could find pieces of retread on the side of the highway, cook them like that and they'd taste good.

 

[Image]

You could find pieces of retread on the side of the highway, cook them like that and they'd taste good.

From now on that's what I'm referring to boneless/skinless chick breasts as...

 

[rosco rathbone]

indian night

My latest obession since discovering Madhur Jaffrey and Kalustyan's on Lex Ave.

Pork in spicy mustard sauce with home-made spice blend (coriander, cumin, fenugreek, ground red chiles, turmeric, black mustard, cloves, peppercorns)

Potatoes with chiles, spices ginger and amchoor powder which is very sour, citrusy, dried mango powder, like lemon juice x10.

Chapatis (flatbread)

Kind of meat and potatoes, starchy stick to the ribs thing by way of northern India.

 

[justboycrazy]

my food porn videos

Hey, it's Jana aka justboycrazy. Here are foodie porn videos I made, that would make your sweet tooth go insane. BTW justboycrazy45 is my screenname on Youtube

http://www.youtube.com/watch?v=6_hfKxqQWVg
http://www.youtube.com/watch?v=yZR_5rgBIPg
http://www.youtube.com/watch?v=fQaRfG8aM9s
http://www.youtube.com/watch?v=VEBJxpH-LiY
http://www.youtube.com/watch?v=7jS3BF4FwZk

Bon appetit!!!!

Jana

 

[Recidiva]

My favorite chocolate cake ever.

I got obsessed with chocolate cake and came up with this concoction.

Now, for the cake...fact is...cake mix is fine with me. Duncan Hines devil's food (pudding in the mix!) is my favorite...so far. I haven't tried 'em all yet, but this one was fine. Just make one in two pans.

Then the frosting was...chocolate mousse. Here's the recipe...I've probably posted it here before, but I'm gonna do it again.

CHOCOLATE MOUSSE

Ingredients
• 6 oz milk chocolate chips
• 6 Tbsp unsalted butter
• ½ cup sugar
• 2 Tbsp unsweetened cocoa powder
• 3 egg yolks
• 2 Tbsp rum or Kahlua (play around, with this recipe I used butterscotch schnapps)
• 1 ½ cups heavy whipping cream

Directions

Melt chocolate. Cream the butter with half the sugar until pale. Beat in the cocoa. In another bowl, beat egg yolks with remaining sugar. Stir in rum. Whip cream until it holds its shape. Beat the chocolate into the creamed butter, stir in yolk mixture, then fold in whipped cream.

Now...

Before frosting, brush the top of each cake with a little bit of cherry schnapps. Then frost with the chocolate mousse.

Oh maaaan. So good.

Happy Easter!

 

[HoHoBomb]

Yummy!

My favorite chocolate cake ever.

I got obsessed with chocolate cake and came up with this concoction.

Now, for the cake...fact is...cake mix is fine with me. Duncan Hines devil's food (pudding in the mix!) is my favorite...so far. I haven't tried 'em all yet, but this one was fine. Just make one in two pans.

Then the frosting was...chocolate mousse. Here's the recipe...I've probably posted it here before, but I'm gonna do it again.

CHOCOLATE MOUSSE

Ingredients
• 6 oz milk chocolate chips
• 6 Tbsp unsalted butter
• ½ cup sugar
• 2 Tbsp unsweetened cocoa powder
• 3 egg yolks
• 2 Tbsp rum or Kahlua (play around, with this recipe I used butterscotch schnapps)
• 1 ½ cups heavy whipping cream

Directions

Melt chocolate. Cream the butter with half the sugar until pale. Beat in the cocoa. In another bowl, beat egg yolks with remaining sugar. Stir in rum. Whip cream until it holds its shape. Beat the chocolate into the creamed butter, stir in yolk mixture, then fold in whipped cream.

Now...

Before frosting, brush the top of each cake with a little bit of cherry schnapps. Then frost with the chocolate mousse.

Oh maaaan. So good.

Happy Easter!

Happy Holiday to you and yours.

 

[gotsnowgotslush]

bionaturae whole wheat spaghetti, from Italy
You can have it al dente.
And I do not mean crunchy and chewy.

 

[rosco rathbone]

Alrite, if I was making a dressing with cumin, garlic, cayenne, salt and lime juice, what kind of oil would I use.

Olive doesn't sound right.

Help me out foodies.

 

[neci]

Alrite, if I was making a dressing with cumin, garlic, cayenne, salt and lime juice, what kind of oil would I use.

Olive doesn't sound right.

Help me out foodies.

olive oil doesn't sound right, but i bet would work out nicely. hmmmm... you can also make a tequila lime dressing. just use equal parts tequila and lime juice.