Plays with food
Get flash to fully experience Pearltrees
Deep End Dining
I'm fat with a P-H, beeyatch!! Jamie Oliver ― normally a decent chap famous for his cheeky, energetic cookery shows, restaurant empire, charities for disadvantaged youth and his crusade against fatty fat foods as offered in extra-large civilizations like the U.S., e.g., Jamie Oliver's Food Revolution ― was a bit miffed when a reporter called him out on his super-sized physique as of late. To which he responded, "I don't know. I am very healthy. I think the last time I had a filling in my teeth, which was quite recently, I was in good nick. But really, I am not really sure," Oliver said.
Here’s a post that I never thought that I would write. Mayonnaise. The name alone used to send shivers up my spine, and now?
Nosheteria
For the past several years, my family and I have been taking a different approach to haroset. We're Ashkenazi Jews to the core, but these days we prefer our haroset Sephardic style. Continue reading » Of course the organizers couldn't throw the Sweetlife Festival without serving their own Sweetgreen salads and "sweet flow" (the frozen yogurt). Sweetgreen started back in 2007 when three Georgetown seniors realized that D.C. wasn't eating enough salads.
Serious Eats: A Food Blog and Community
CHOW - Recipes, cooking tips, resources, and stories for people
Username is public and once confirmed, is unchangeable. By clicking the SIGN UP button, you agree to CHOW's terms of use and have read and understand our privacy policy .This one is personal. Four years, five months and 19 days ago, I was bested by this quiche and as noted by the detailed date count, I may not be over it. Worse, it wasn’t even the quiche that bested me, but the crust. A flaky shell with even more fragility-enhancing butter than a standard pie dough, it was twice as big as a regular quiche shell, and then, instead of letting you press it into a shallow tart pan, it was draped inside the towering (okay, three-inch) walls of an open-hinged 9-inch springform ring. Without a base.
smitten kitchen
Brownie Points
+ cutting the recipe in half, using only 1 cup of flour, 1/3 cup of sweet, and using a 1/3 cup scoop results in 6 “normal” sized muffins. + substituting half of the flour with either coconut flour, whole wheat, or buckwheat is a fun way to introduce yourself to new flour flavors. + I usually lower the amount of sugar to ~2/3 cup for a whole recipe, or 1/3 cup for a half recipe. + sprinkling special no-melt, stay crunchy, sugar on the top of the muffin before baking helps the sweet tooth when you have drastically reduced the sweetness of the muffin batter. Add the remaining strained whole soaked figs to a mason jar with the recipe amounts for sugar, salt, fat, vanilla, egg and yogurt. Sip the strained fig water as a special muffin-making tea.
The Paupered Chef —
I, Nick Kindelsperger, wholeheartedly endorse the practice of freezing chicken stock in ice cube trays. Doing so allows one to crack them into zip-lock bags and stash them in the freezer for safe keeping. It is convenient, fairly easy to do, and downright practical (in a slightly embarrassing way). Of course, the problem with dishing out little kitchen tips and tricks like this one is that there are enough of them to make even the most organized person confused.
5574bW3dB6x0CFprP3mveYVhnYfXho0%2FwyvQmYfBIOOYLY1r3tDT%2FU%2BxSkHi1zBM6DbyO0PsRAQAy%2Fp9GfFToFYiIDm4YxUa eTWomE3Bs5gx1wFA%2Bph1OdeT1UUGsB9b1hYDsz8i5k%2BOGEYTHhC9Yn0Ri4zqVCGF0%2BITCRDq0AiFna%2FDRx4KenmU2RmY%2BvuF
Slashfood - Food News, Food Culture, Food Conversations
Bye, April. Hi, May. April was a Very Big Month, as capital m months go. I did a lot of reflecting, soul-searching, stressing, and not sleeping. I am an excellent notsleeper, and April was a banner notsleeping month. I also spent a lot of time thinking about my mother, and my children, and how much my mother would have loved my children had she not died on April 10, 2002, six days after my younger son turned one.
5 second rule
Accidental Hedonist
Because I am an idiot, and I cannot read my own bracket, Junipero should not have gone against Plymouth in the First Round. Instead, that honor belongs to Bombay Sapphire. I have since closed the previous poll, and am announcing a restart, or “do over” to Round 2.
HEDONIST BEER JIVE
“Beer journalism”. Now there’s an oxymoron, hunh? Well, as someone embedded on the beer-soaked “front lines” of “emerging media”, I think that those of us who write about beer are certainly ripe for mockery, myself included. I force myself to slog through innumerable blogs about my favorite liquid – the best of which are lined up on the right-hand side of this page. I subscribe to print magazines BEER ADVOCATE , DRAFT and ALL ABOUT BEER .Three words: bacon jelly beans . Oh I’m sorry, you wanted more than that? Okay.
ZOMG, Candy! -
Illustration by Laura Williams Welcome to Top Of The Food Chain, a column from Eat Me Daily's meatiest columnist, Ryan Adams . Every week we'll attempt to demystify the options available in your supermarket, breaking animals down piece by piece so that the next time you find yourself staring at endless Styrofoam containers, you'll be able to make an informed purchase. This week: Tri-Tip .
Eat Me Daily : Food Is Culture
Sorry I don't have time for much more than this recipe that I've been meaning to post for a long time-- many deadlines last week and this week! I hope you enjoy this-- it's great for Easter (or any) entertaining, or potlucks, or just general snacking. This makes a delicious and elegant appetizer. You can play with the flavourings for this—for instance using olives instead of sundried tomatoes.
Notes from the Vegan Feast Kitchen/ 21st Century Table
…because I will not be buying much in the near future! See previous post about Chester and his money-eating, multi-vet-trip hip. He is doing fantastic and his ability to get around on three legs is kind of scary, he just had some swollen foot issues and then his bandage needed to be re-wrapped.