May 14, 2012 • 11,651 notes • foodaday
foodaday: Happy National Buttermilk Biscuit Day (May 14).

foodaday:

Happy National Buttermilk Biscuit Day (May 14).

February 14, 2012 • 5 notes
‎”BLACK PREGNANCY TEST: Insert a piece of fried chicken into the vagina & remove after 30 seconds. If eaten, there’s a little nigga in there.
January 13, 2012 • 1,274 notes • hugeinjapan

hugeinjapan:

Dinner Tonight: Momofuku Ramen

I’ve been cooking out of David Chang’s Momofuku cookbook for about a year, so it was finally time to break down and try the ramen. I’d held out because it’s a pretty daunting undertaking.

There’s a shredded pork shoulder. Roasted pork belly. A chicken stock made from pounds of chicken necks and backs. A Japanese barbecue sauce called “tare” made from another chicken back and a third of a pound of bacon. A sous vide egg. A thousand possible garnishes and embellishments. And I didn’t even TRY to make my noodles from scratch. 

The end result is fantastic, but holy hell is it a lot of work. Not hard work, certainly, but a multi-day affair that will claim most of the pots in your kitchen at one time or another. I have a definite appreciation for single-focus ramen shops. The work and care that goes into truly exceptional ramen is easily enough to occupy a kitchen. 

Also, one clear reason that everything Chang does tastes so good is that it’s all just bathing in fat. My kitchen is coated in this patina of schmaltz, pork fat and bacon grease.

In no way should you construe that in a pejorative sense. 

January 12, 2012 • 1,929 notes • Flickr / developstopandfix
ffoodd: homemade bagels & lox (by developstopandfix)

ffoodd:

homemade bagels & lox (by developstopandfix)

January 12, 2012 • 217 notes • goestoeleven
goestoeleven: You’re to thank/blame for this, Internet. Bratwurst with Flint-style chili and cheese, a Dearborn Brand smoked sausage with grilled onions, bacon, cheddar cheese sauce, and barbecue sauce (AKA The Smokey Dawg), and a Woodchuck. That Smokey Dawg was among the messiest and tastiest things I’ve ever consumed. [From What Up Dawg? on the Michigan State campus.]

goestoeleven:

You’re to thank/blame for this, Internet.

Bratwurst with Flint-style chili and cheese, a Dearborn Brand smoked sausage with grilled onions, bacon, cheddar cheese sauce, and barbecue sauce (AKA The Smokey Dawg), and a Woodchuck.

That Smokey Dawg was among the messiest and tastiest things I’ve ever consumed.

[From What Up Dawg? on the Michigan State campus.]

January 12, 2012

Damn.

All these recipes are giving me a food boner.

fin

January 12, 2012 • 65 notes • davegan

DAVEGAN: Food for Thought: Marinated Tofu & Basmati Rice Salad

davegan:

Ingredients:
1 cup brown basmati rice, uncooked
4 Tbls. canola oil
3 Tbls. reduced-sodium soy sauce
1 to 3 cloves garlic, minced or pressed
1/2 Tbls. ginger root, freshly grated (I use a little more)
1 lb. tofu, firm
1 cup peas, (if fresh, lightly steam; if frozen, just thaw under water)
1…

January 12, 2012 • 13 notes • misenplace
misenplace: Asparagus Risotto When hungry meets an episode of Chopped… 3 C Oatmeal 3 C Water 1/2 Onion, Medium Diced 3 Roasted Fresnos, Julienned Asparagus Stems, peeled and cut small 1 C Chicken Stock Salt, Pepper and Herbs (Sage, Thyme, Rosemary, Parsley) to Taste Asparagus Tips 1. Green Vegetable Cookery - Add salt to boiling water until it tastes like the sea.  Add the small cut asparagus, let boil until tender.  Remove from heat, set aside and repeat the process with the asparagus tips. 2. Risotto - Sweat onions with oil, then add oatmeal.  Combine the two together until blended, like a pilaf.  Add water and stir vigorously under medium heat.  Once water volume disappears, add more and cook until soft.  Finish seasoning with butter, chicken stock, sage, fresno chiles, and salt and pepper. 3. Serve and Garnish.

misenplace:

Asparagus Risotto

When hungry meets an episode of Chopped…

3 C Oatmeal

3 C Water

1/2 Onion, Medium Diced

3 Roasted Fresnos, Julienned

Asparagus Stems, peeled and cut small

1 C Chicken Stock

Salt, Pepper and Herbs (Sage, Thyme, Rosemary, Parsley) to Taste

Asparagus Tips

1. Green Vegetable Cookery - Add salt to boiling water until it tastes like the sea.  Add the small cut asparagus, let boil until tender.  Remove from heat, set aside and repeat the process with the asparagus tips.

2. Risotto - Sweat onions with oil, then add oatmeal.  Combine the two together until blended, like a pilaf.  Add water and stir vigorously under medium heat.  Once water volume disappears, add more and cook until soft.  Finish seasoning with butter, chicken stock, sage, fresno chiles, and salt and pepper.

3. Serve and Garnish.

January 12, 2012 • 23 notes • dirtypans
dirtypans: Already missing the food at our favorite restaurant in Brazil and probably in the world! This is shrimp baked in a Japanese squash (kabocha) with cream cheese and Parmesan. Not exactly healthy, but it was our last treat on the beach.

dirtypans:

Already missing the food at our favorite restaurant in Brazil and probably in the world! This is shrimp baked in a Japanese squash (kabocha) with cream cheese and Parmesan. Not exactly healthy, but it was our last treat on the beach.

January 8, 2012
LOL

LOL