foodopia:

classic almond butter: recipe here

foodopia:

classic almond butter: recipe here

(via butteredflowers)

delectableeats:

Potato Tart

Potato Tart my arse, this is ‘tortilla de patatas’, a Spanish specialty.

delectableeats:

Potato Tart

Potato Tart my arse, this is ‘tortilla de patatas’, a Spanish specialty.

(via phagosomnolent)

elservirsen:

Chiquillos, con esto si que quedan como Reinas/Reyes de la Kermessen/kermesson.

Hace unos meses pillé una foto navegando por la web en donde se mostraba este invento. Tiempo después encontré la oportunidad adecuada para lucirme frente a mis amigos, al principio tuve susto y pensé que iba a desilusionar a todos y que tal vez no era tan bueno como pensé, pero me equivoqué. Al repartir este milagro entre los comensales me sentí como alguien que encuentra la cura al cáncer o el que invente la teletransportación. 

Así que apenas tenga la ocasión, juéguesela con sus amiguitos, tíos, abuelos (especial para ellos, que tienen el mastique defectuoso) y prepare esta canoa del placer.

Tome nota:

Ágarre ese plátano con fuerza y péguele un corte de lado a lado, siempre con la cáscara puesta. Ábralo un poquini con las manos y póngale un poco de nutella y de ahí le inserta los pedacitos de su chocolate favorito (recomiendo el trencito o el hersheys, sin pedacitos de nada). MI primera vez, yo los puse solitos a la parrilla, pero la 2º los enrollé en alusa foil y los tiré a las brasas, la 2º opción es mil veces mejor. Espere que todo se derrita y lo pone en un plato, le saca la cáscara y a servirsen nomás.

POR FAVOR HAGANLO y sientan el sabor a gloria con nutella que les entregará a los comensales que tengan la suerte de degustar esta maravilla, háganlo por el niñito jesús que también está como en una canoita ahí en su pesebre y le hubiera encantado que en su época de pan y pescados hubiera existido esta delicia.

(Source: elservirsen)

la-food:

BBQ Pulled Chicken Sandwiches
*Makes 4-8 servings *IngredientsMARINADE:
3 tablespoons olive oil2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt1/2 teaspoon freshly ground pepper 1/4 teaspoon ground ginger1 pound (about 2 portions) skinless, boneless chicken breastsCooking spray
SAUCE:
2 teaspoons vegetable oil1/2 cup finely chopped onion2 tablespoons dark brown sugar1 teaspoon chili powder1/2 teaspoon garlic powder1/2 teaspoon dry mustard1/2 teaspoon ground allspice1/2 teaspoon crushed red pepper flakes1 cup ketchup2 tablespoons cider vinegarSalt and pepper, to tasteFOR SANDWICH:4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightlyDill pickle chipsDirectionsCombine  the oil and spices for the marinade in a large bowl. Add chicken to the  bowl and rub spice mixture evenly over chicken. Marinade for at least  30 minutes, or overnight in the refrigerator. When ready, heat grill to  medium-high heat. Cover and grill chicken for 15 minutes, or until a  thermometer registers 180°, turning occasionally. Let stand for 5  minutes. Place chicken on a cutting board and shred with 2 forks.

To  prepare sauce, heat canola oil in a medium saucepan over medium heat.  Add onion; cook for 5 minutes or until tender, stirring occasionally.  Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and  vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until  slightly thickened, stirring occasionally. Stir in shredded  chicken. Cook 2 minutes, or until thoroughly heated.

Place desired  amount of chicken mixture on bottom halves of sandwich rolls and a few  tablespoons of sauce. Top each serving with 2 pickle chips and top roll  half.Enjoy!

la-food:

BBQ Pulled Chicken Sandwiches

*Makes 4-8 servings *

Ingredients

MARINADE:
3 tablespoons olive oil
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground ginger
1 pound (about 2 portions) skinless, boneless chicken breasts
Cooking spray

SAUCE:
2 teaspoons vegetable oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1 cup ketchup
2 tablespoons cider vinegar
Salt and pepper, to taste

FOR SANDWICH:
4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightly
Dill pickle chips

Directions
Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator. When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until slightly thickened, stirring occasionally. Stir in shredded chicken. Cook 2 minutes, or until thoroughly heated.

Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.

Enjoy!

fuckyeahcondiments:

After six months of care, watering and attention, I now have 11 serrano chilies growing from Wahaca seeds. This must be what it’s like to have kids, except you get to eat them when they’re fully grown.

fuckyeahcondiments:

After six months of care, watering and attention, I now have 11 serrano chilies growing from Wahaca seeds. This must be what it’s like to have kids, except you get to eat them when they’re fully grown.

VARIETIES OF PASTA

foodiefy:

LONG PASTA

SHORT PASTA

SHORT PASTA

MINUTE PASTA (PASTINA, PASTA USED FOR SOUPS)

FRESH PASTA

PASTA ALL’UOVO (EGG PASTA)

PASTA AL FORNO (USED FOR BAKED PASTA DISHES)

source: pasta charts are from www.wikipedia.org/wiki/Pasta

(Source: Wikipedia)

picklehall:

Why is salmon pink? Woah, for some reason it never  occurred to me that salmon have crazy looking flesh. They get it from  eating crustaceans, who have been eating algae that contain  beta-carotene, the same compound that makes your carrots orange.

picklehall:

Why is salmon pink? Woah, for some reason it never occurred to me that salmon have crazy looking flesh. They get it from eating crustaceans, who have been eating algae that contain beta-carotene, the same compound that makes your carrots orange.

(Source: , via majorsweettooth)

semicullen:

I possess the main components to make this happen.
This is an ingenious cold-smoker conversion a Virtual Weber Bullet reader came up with. The conversion process is detailed at the bottom of this page.
My problem with this is that the conversion is pretty permanent to the Smokey Joe. What I would prefer is a method of just seating the hose on top of the the little kettle. I’m wondering if I just weighted down the kettle end of the hose and put an oven-door gasket around it if there would be enough of a seal. It doesn’t have to be air tight, just tight enough that the majority of the smoke makes it to the smoker.

semicullen:

I possess the main components to make this happen.

This is an ingenious cold-smoker conversion a Virtual Weber Bullet reader came up with. The conversion process is detailed at the bottom of this page.

My problem with this is that the conversion is pretty permanent to the Smokey Joe. What I would prefer is a method of just seating the hose on top of the the little kettle. I’m wondering if I just weighted down the kettle end of the hose and put an oven-door gasket around it if there would be enough of a seal. It doesn’t have to be air tight, just tight enough that the majority of the smoke makes it to the smoker.

(via thesemicullen-deactivated201307)