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I have finally got around to having instructions on How To Make Japanese Mochi Ice Cream At Home . It is really simple, any one can make this classic Japanese Ice Cream dessert, just follow this step by step recipe. Everyone loves delicious mochi, right, little golfballs sized ice-cream covered by sweetened mochi. You bite into one... first chewy sweet bliss followed by the creamy cool ice-cream heaven. A lot of store bought mochi are OK, like Mikawaya (they say they invented the Mochi Ice Cream), some are really nice ice cream, some not so nice but have you tried to make it yourself?
Back in March, Collin and I purchased our very first home together. It was ragged, beaten down and was practically obliterated by termites. The woman who owned the house before us lived here for over 40 years and never did a single update.
Pajeon is a traditional Korean-style pancake which is a very popular appetizer or snack. It is made with pancake mix batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for its dipping sauce. In translation, jeon (pronounced jun ) is the actual battered ingredient and pa means scallions in Korean. The basic type of this dish consists of just scallions along with pancake mix and eggs but endless variation of this dish can exists by simply adding other ingredients such as seafood, kimchi , or vegetables. To cook, the batter is poured into an oiled pan and fried to a golden crisp on a frying pan.
Adventures with buttered toast, ripe tomatoes, and Duke's mayonnaise. Most people return from the beach with tans; I returned with tomatoes. It was a half-bushel, to be exact, and they were stashed in the back of a car as it wound its way from North Carolina, through the Great Smoky Mountains, and, some 16 hours later, finally to Chicago. Why such extravagant measures for tomatoes? When it comes to tomatoes, I don't suffer fools, and I simply can't accept sub-par specimens. I shun fresh ones except...
Omfg I think South Florida's getting to me. I went to a reggae bar this week and actually really had a lot of fun. Usually when a Bob Marley song comes on I roll my eyes and try to gab about how played out this stuff is, and how they should listen to The Slits and Bad Brains and shut the eff up.
White beans, shredded chicken, green chile, sour cream and cheese. Need I say more? These have just the right amount of kick to them and hit the spot if you're craving Mexican food. They are high in fiber and so filling (one enchilada is a perfect serving size). The easiest way for me to make shredded chicken is in my crock pot .
Stats, spreads, percentages…um, let’s talk about what really matters during the Super Bowl. Commercials, the half-time show and of course — food! All the other stuff is extraneous, unless of course you win the pool, in which case football is great. As for the food, the Super Bowl calls for a dessert sophisticated enough to bring to an event, but crowd-pleasing enough to…well, please a crowd.
Like so many before me, I was once hungry in college. With term papers looming and the dining hall already closed for the night, food had to come from somewhere. That was the night I learned to make ramen in my coffee maker.
2009, as we all know by now, was more a year for restaurant closings than openings. But with the economy kinda-sorta-maybe turning a corner-ish, here’s hoping that 2010 will be a banner year for eating out once again. With that thought in mind, take a look at the top 10 rumored/confirmed/dreamed up/maybe really happening NYC restaurants we’re crossing our fingers for in 2010. 10. No. 7 Sub Fort Greene’s inventive No. 7 —called one of 2009′s best new restaurants in America by Bon Appetit —is heading to Manhattan, of all places, to debut a more wallet-friendly menu.
Just try to be in a bad mood around one of these. Impossible! I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges! If anything, these should be the SB mascot, because they are everything I love. Bright, happy, buttery and delicious.
Wednesday, April 7, 2010 Lincoln’s Red Velvet (Cheesecake) Cake Psssst…. there’s a surprise inside this pale exterior! Oh yeah! Red Velvet Cake, with Cream Cheese Frosting… AND A LAYER OF CHEESECAKE IN THE MIDDLE!
He can measure the pressure inside a chip and has worked out how to produce 24 litres of mayonnaise from a single egg. Hervé This, France's most famous chemist - and inspiration to Heston Blumenthal - gives Ian Phillips the strangest cooking tips he's ever heard Hervé This is on a mission. 'By the time I die, I want cooking to have changed,' he says. In his native France, Hervé This (pronounced 'Tiss') is a star, the country's most famous chemist. He appears on TV and radio, his books are bestsellers, government ministers ring him for advice and there is a travelling exhibition based on his work.
Kitchen Krafts, Your Partner in Food Crafting Success, offers home baking supplies, cake decorating supplies, candy making supplies & home canning supplies. We have the hard-to-find tools and supplies that you need. Bakeware, cookie cutters, cake stands, cupcake stands, silicone bakeware, kitchen gadgets, water bath canners, canning jars, cupcake liners, cake boxes, Wilton cake pans, candy boxes, candy molds, chocolate molds, hard candy molds, home canning equipment.
Probably the most loved product in Spain (alongside Jamon) is Olive oil. In most of the food you eat here in Spain you will find the familiar flavor of olive oil either as a main component or hiding in the background. I have to admit I have tasted some extremely good olive oils all over the world but Spain pretty much comes out on top, the flavors are so special and unique that you cant help but love them.