What are /r/FoodPorn's favorite Products & Services?

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Have no fear, Amazon is here!

I used DEA: https://www.amazon.com/Dea-Harissa-Sauce-France-Combo/dp/B009QMEX0G

But Entube is another popular brand: https://www.amazon.com/Entube-Harissa-Chili-Paste-Ounce/dp/B017J5MGPU?th=1

I definitely recommend the paste instead of the jarred variety...I prefer the consistency better!

I baked this cake! I adapted the recipe from here -

https://sites.google.com/site/sprinkleprints/peanut-butter-cup-chocolate-cake-cheesecake.

In this particular cake, I left out the caramel and peanut layer, but I've made it again with it, and it's awesome. Instead of the caramel, I made a peanut butter filling with - 1/2 cup butter, 1/2 cup shortening, about 2 cups powdered sugar, and then I beat it all up with enough peanut butter until I was happy with it. I also used made a ganache in the middle using just equal parts heavy cream and dark chocolate, and then used the ganache to frost it as well.

You can buy just the cookie part!

The middle is a "cream" that contains absolutely no dairy and is just vegetable oil and powdered sugar, which makes it weirdly slimy. I used to like it, but it tastes sickly to me now.

The cookies on the other hand are nice and crunchy and dark chocolaty and a bit salty.

Hime brand are good IMO. 1 bundle is 1 serving for me and this link has 16 bundles for under $15 which I think is pretty good.

Making it at home is pretty easy. You should definitely give it a shot if you're having a hard time finding it out in the wild. I started making it years ago and haven't looked back. It's a lot of fun for make-your-own-roll parties, too.

There's loads of resources out there to get you started and they actually have sushi making "starter kits" on Amazon: BambooWorx Sushi Making Kit – Includes 2 Sushi Rolling Mats, Rice Paddle, Rice Spreader |100% Bamboo Sushi Mats and Utensils. https://www.amazon.com/dp/B01HB1KOZG/ref=cm_sw_r_cp_apa_CykBAbJAZ2J8K

A simple California roll can be made with the imitation crab found in most super markets and can stave off the sushi shakes until you can find good quality fish in your area.

Good luck!

The Fisherman's Friend in Stonington Maine.

Google Maps

The paper says April 1951, so I'm guessing it's a personalized Miami version of the food service newsprint. Newsprint Dry Wax Paper Deli Wrap and Basket Liner | 25ct https://www.amazon.com/dp/B00P2H2XSS/ref=cm_sw_r_cp_apa_6V9zBb4EFB384

Also, happy cake day friend.

Honestly I wish I knew. I got it at this restaurant D'Napoli when I was visiting Trieste: http://www.tripadvisor.com/Restaurant_Review-g187813-d3348642-Reviews-D_Napoli-Trieste_Province_of_Trieste_Friuli_Venezia_Giulia.html

Layer of tinned chili con carne

Layer of shredded cheddar cheese

Layer of frozen sweetcorn

Layer of shredded cheddar cheese

Layer of cornbread mix. Add all wet ingredients and stir before pouring over the rest

Bake at gas mark 3 until the top is light brown and a skewer comes out clean

What do we call this? El Pastel del El Pastor de Tarta..."Sheppard's Pie"

I lived in Switzerland for a few years and we called this Rösti.

The variety that you have reminds me of what we used to eat when skiing, where they'd just pile inside and stuff on top.

Examples here

and here

I'm about to change your life.

Assuming you have some zaatar, all you need is bread. this is a pita but, you can put that shit on anything.

Take your bread, add melted butter, coat in zaatar and bake for a little. I like it with some chicken or dalmas but, you can do whatever with it

I'm Zernhelt's girlfriend, and I was the one who made the tacos... here's how I made them:

Serving Size: 12 mini-tacos (6 per person)

INGREDIENTS

• (12) wonton wrappers

• non-stick cooking spray

• (1lb) filling of choice (ex: beef, turkey, tofu)

• (1 tub) fresh salsa (Santa Barbara's is incredible)

• (6oz container) Fage greek yogurt, 0% fat (or sub in sour cream)

• (1 head) lettuce

• (1 cup) shredded cheese

INSTRUCTIONS

1. Set oven to 350^o F. Prepare cupcake tray by spraying each cup with nonstick cooking spray. Put one wonton wrapper in each cup, flattening against the cup's sides. Bake for 8 minutes, or until just starting to brown. As soon as they're done, move them from the cupcake tray to a plate, and set aside until you're ready to eat.
2. While wonton wrappers are baking, cook meat. I've made this twice now, once with beef and this taco seasoning, once with pre-seasoned lean ground turkey (brand: Jenny-O Taco-Seasoned Ground Turkey).
3. To cook meat, spray nonstick pan and set over medium-high heat. Add meat. Stir to break up meat. Should take about 8 minutes.
4. While cooking meat (and, ahem, the wonton wrappers), slice lettuce really thinly.
5. Get all of the toppings--salsa, lettuce, cheese, etc.--into bowls.
6. Sit, assemble, and consume the comestibles.

I hope you enjoy them as much as my karma-whoring boyfriend did!

D’Artagnan Japanese Wagyu Boneless Ribeye Roast A-5 Grade only $1,500 - 11lbs min

i really want to host a party just to have everyone pitch in a bit to get this

That looks like real Kobe beef. I do not remember the specifics behind the "ban", but we were unable to import it for a very long time. There are some breeds of cattle that I believe they cross bred with angus cattle in order to make the "kobe" or wagyu style beef we had in the states for a long time.

Oh and prepare your wallets.

http://www.costco.com/.product.100115176.html?cm_sp=RichRelevance-_-itempageVerticalRight-_-CategorySiloedViewCP&cm_vc=itempageVerticalRight|CategorySiloedViewCP

Actualy, in the US at asian marts I frequently see https://www.amazon.com/Yopokki-Korean-Cakes-Mukmang-Jjajang/dp/B083QHXZ6Q and I reccomend them! It can be tricky to get the rice cakes to soften all the way, so I reccomend being generous with the heating time, but they're nice!!

Hey Prof. Yeah I did it in a regular oven, it's a tight fit as you may well imagine. As for recipe:

I just use a standard bag of bread mix, I use Hovis, but I'm in the UK, I'm not sure where you are and if they have that further afield. It's the size of a small bag of flour, for a calzone this size I'd use the whole bag, for a regular sized one I'd use half but it's all very approximate.

As I'm waiting for the dough to rise, I make the sauce using this recipe: http://allrecipes.com/recipe/exquisite-pizza-sauce/. Pro tip As a rule of thumb, I generally use the measurements for two serving of the sauce per regular sized calzone, four for one this size. I always make an extra couple of servings for dipping sauce. Also, honey is a must, it's amazing what a difference it makes.

Flatten the dough into a circle as you would a regular pizza, spread the sauce nice and thick over one half, then put cheese on (anything works, mozzarella is best though), then add whatever toppings you desire. The great advantage of calzones over regular pizzas is they can hold pretty much anything you want on top, so I've done meatballs (like proper full size meatballs, none of these baby pussy ones you get on pizzas from the supermarket), sausages (once again, huge chunks, not little slices), even chili con carne (which works surprisingly well). As an aside, I always cook the toppings before putting them in.

Once all that's done, fold the none-sauced-cheesed-topping'd side over to make a kind of crescent, and crimp the edges together with a fork. Then put some oil on the top of the dough so it gets a nice brown finish, stick it in at about 180, it normally takes about 20 minutes but it depends on the size, just keep an eye on it and wait until it's a nice brown and you're good to go! I can safely say it's the best thing I've ever cooked myself (not saying a lot), and it has probably contributed about half of my lifetime's calories.

The food there is just amazing, isn't it?

Here's the restaurant on TripAdvisor. Here's my album from my trip (scroll to the middle of the album, I have pics of Siam House and its food). The man who worked there in the afternoons was just the nicest man we met on the trip. It was definitely a more 'touristy' place but who cares when the food is so good?

There is also a marketplace and plenty of street food stalls further down Silom Soi 20 so if you're in the area it might be worth a trip.

Recipe for the lamb

I just winged it on the potatoes. Since the oven was cranked up to 450 already, I put olive oil, garlic powder, salt, pepper, and some left over finely chopped fresh rosemary in a bowl, mixed it around, then put in some small red poatoes and roasted them in the oven for about 40 minutes.

For anyone interested in a good basic Bavarian pretzel recipe: I'd recommend the one in New German Cooking.

Everything is measured by weight, so it's very consistent. They do call for cake yeast but I've made them with standard active-dry at the same weight and it works just fine. It also calls for lye, but you can order that on Amazon as well (make sure it's "food grade"), it's relatively cheap, and one bottle will probably last you forever unless you're starting a fight club or something.

So the dough is based on this recipe, which I've come to really like. After greasing the muffin tin, I split the dough into 12 pieces, rolled out each one and put them in the tray. After that, I randomly added pepperoni, linguica, and my homemade pizza sauce (a 6 oz can of tomato paste, 6 oz of milk, a 15 oz can of tomato sauce, fennel, oregano, basil, thyme, and honey). Finish that off with a generous amount of mozzarella and parmesan on top. It baked at 350°F for about 15 minutes.

Nice! It helps out a lot with the user experience. Speaking of... your page load time was 17 seconds on a gigabit connection. That's not good.

There are a lot of scripts that could probably be combined or eliminated to reduce page size.

I see you have something that is automatically sizing the images out (I tried to grab your uploads from this month as an example, and it tried to spit out every size imaginable), but if you run your images through https://tinyjpg.com it will save you a ton of bandwidth. I scraped the images off of just this page alone and it came out to 3 MB. I ran those images through tinyjpg and it compressed it down to 1.5 MB. 1.5 MB doesn't seem like a whole lot until you have 500 people hitting your site at the same time and you're losing people from not sticking around because the site load time is so high. I compressed the batch of files from the page scrape here: http://sb.eddie-muller.com/nwk/

For my dough, I mix 2 cups “00” flour, 2 whole eggs and then 2 yolks, 1 tablespoon olive oil, and 1 teaspoon salt.

I make my dough the “traditional” way, mounding the flour and mixing the egg in with a fork. Then I work the dough by hand, and let it rest 30 mins to an hour, covered on the counter.

I roll it out using an Imperia pasta machine. Personal preference: cook time is about 90 seconds for a nice al dente noodle.

My favorite seafood market didn't have any of the smoked salmon I like in stock so I ended up ordering this from amazon. https://www.amazon.com/SeaBear-Smoked-Salmon-Trio-18-Ounce/dp/B000P0VRW0/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1529467401&sr=1-6&keywords=smoked+salmon

I'll get it Thursday. I must delay my gratification. I hope its good.

Used this for the pasta dough, and this for the frying. Made a vegetarian filling with mushrooms, onions, spinach and nuts.

Found this recipe but it may not be the same cupcake.

Still looks good. Does any one know if I could substitute the vegetable oil for a different oil without ruining them?

You can use soap on a cast iron pan. It's a myth that soap will strip off all the seasoning. People assume the seasoning is just oil, which would be washed off by soap, but it's really polymerized oil, which is affected differently. Here's an article about it (the first one I found when I googled 'soap on cast iron'):

https://lifehacker.com/go-ahead-and-use-soap-to-clean-your-cast-iron-pan-1658416503

You do have to pay careful attention to your seasoning though, and you should never let it soak in water. After you clean it, you should apply a light layer of oil, and if possible, let it heat up (put it on your hot stove top that you just cooked on or your oven).

To re-season, you also shouldn't use cooking oil. Oil that is liquid at room temperature has a much lower smoking point, often around 400 degrees Fahrenheit or less, so if you were to bake at the temperature you've recommended, you're burning off a significant amount of the oil instead of polymerizing it, i.e. seasoning it. Best is a fat that is solid at room temperature, such as vegetable shortening. You can also bake at a lower temperature for longer if you're using an oil with a lower smoking point.

Pretty sure it's just the common Germanic root for "salmon". Both Yiddish and the Scandinavian languages belong to that group, so it makes sense both use the same word, but it probably comes from their ancient common proto-Germanic ancestor, rather than either of them.

Also, both nations love salmon, but the specific cream cheese-salmon combination, usually on bagel, became somewhat of a hallmark of Ashkenazi Jewish food in the U.S (and as far as I can tell, nowhere else - in Israel it's considered modern health food, or even "American" food)

EDIT: It seems that lax/lox/laks/etc. isn't even proto-Germanic, but rather proto-Indo-European, the ancestor of nearly all European languages, which means many other languages have a variation on it as well. The Romance languages seem to be a notable exception, and indeed, the only reason English doesn't use it, is because it was replaced by the French word salmon (after the Norman invasion, I assume).

That makes these cookies even more impressive! If you’re microwaving now I have to suggest the hot dog toaster. I mentioned it to my team at work last fall and 3 or 4 out of 8 colleagues on my team bought it that day. One lady’s husband used to microwave hot dogs all the time and said this is 10 times better. It can make 2 at a time and even toasts the buns (although I wish the bun slots were bigger). Here is the link but just search ‘nostalgia hot dog toaster’ on Amazon if it doesn’t work. hot dog toaster

They make powder versions of different kinds of vinegar! They are perfect for stuff like this!

https://www.amazon.com/Vinegar-Powder-Gluten-Free-Kosher-Certified/dp/B07FWDD62B/ref=sr_1_3?keywords=red+wine+vinegar+powder&qid=1552262194&s=gateway&sr=8-3

In regards to the app, before the official android app was released, an unofficial app called ANOVA remote was released on the play store. I find it to be superior to the official app, and it lets you see warm up data graphs and all kinds of cool stuff. Highly recommended if it is still in the store. This works on my old bluetooth only model, I'm not positive it will work on newer models.

This is the one, thanks /u/turlian

It's too easy! My sister made the dough, but I'm pretty sure this is the recipe she used: http://allrecipes.com/recipe/real-sopapillas/

We didn't use a deep fryer - we went with heated canola oil in a pan.

http://allrecipes.com/recipe/simple-whole-wheat-bread/detail.aspx?event8=1&prop24=SR_Title&e11=bread&e8=Quick%20Search&event10=1&e7=Home%20Page

Yields three loaves, so we'll be good for at least a day :)

Okay here's the recipe. For the gnocchi: http://allrecipes.com/recipe/sweet-potato-gnocchi/detail.aspx

For the sauce: 2 tbsp flour 2 tbsp butter 2-3 cups milk 1 cup fontina cheese salt, pepper to taste

Melt butter in a saucepan over medium heat. Add flour and whisk heavily to form a roux. Continue mixing for 1-2 minutes. Slowly add 2 cups milk, continue whisking for 1-2 minutes. Add cheese, salt, and pepper, and continue to mix until cheese is fully melted and sauce has thickened. Thin with more milk if necessary.

For the chorizo: Remove sausage from casing (2 links) and brown over medium heat while breaking up with a fork.

Pour the gnocchi and sauce into a baking dish and top with chorizo. Place in oven at 350F for 10-20 minutes. Serve and nom immediately.

I just bought this:

https://www.amazon.ca/Chicago-Metallic-26783-Lasagna-Silver/dp/B00WDZOPII

I think the individual channels is way more practical, I can use it for bread, I can make different types of lasagna, seems like a way better solution to me

Have I got the thing for you

UMAi Dry Ribeye Striploin Sized | Dry Age Bags for Meat | Breathable Membrane Bags for Dry Aging Steak | Easy At Home Dry Aging in Your Refrigerator | Includes 3 Bags https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_api_fab_ZGGCFbCR4JTHW

Here's a link: http://allrecipes.com/recipe/chantals-new-york-cheesecake/

But I use a thicker graham cracker crust. 1 2/3 cups graham cracker and 1/3 cup melted butter. Mix those together and press onto the bottom of the pan. I then pop that into the oven for 10 minutes at 350 degrees celcius to crisp it up a bit.

Some other tips to make it perfect every time (i.e. no ugly cracks and perfectly smooth consistency.) Use a bain-marie, meaning, put the cake pan (wrapped in 2-3 layers of aluminum foil on the bottom and up the sides of the pan ) in a larger pan and put in boiling water up to half of the cake pan. This makes for the creamiest, custard like cheesecake.

I'm not the OP, but here are a couple of suggestions:

http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/

http://allrecipes.com/recipe/fluffy-peanut-butter-frosting/

> It isn't in the English dictionary.

Sure it is.

It wouldn't matter if it wasn't, though; dictionaries don't shape language, they describe language as it exists. Plenty of loan words get pulled in from other languages all the time, into English and I'd wager most others.

If you ever get to Tokyo you have to check out Munchs - http://munchs.jp/

The best burger I've ever had - big enough to be filling, the bread and toppings are great, but its the meat that's incredible; they use very good quality meat that isn't ground but instead chopped up, making it into smaller slices and chunks of meat which gives it more "meat" flavor and incredible texture.

Highly recommend the bacon cheese burger - nice thick bacon :)

http://www.tripadvisor.com/Restaurant_Review-g1066451-d4818186-Reviews-Munch_s_Burger_Shack-Minato_Tokyo_Tokyo_Prefecture_Kanto.html

I feel like I encounter more and more people (like me) who have some sort of intolerance or aversion to sauce. Might just be a literal taste change, but it appears top-sauces only advantage is less sauce. Seems like biting into cheese on the bottom would pull toppings off, too. I don't get it. I'll try it, but with trepidation.

Source: I like weird pizzas

Here's what they looked like after smoking, but before being sauced and finished on the BBQ.

I used just a basic marinade with powdered dried mushrooms (optional), soy sauce, Worcestershire sauce, paprika (mostly for colour) and kosher salt. Basically you just need a salty marinade to help seal in the juices and flavour. I let them marinate for 2 days before smoking. They smoked for about 2 1/2 hours at maybe 175 degrees. I just threw in a few wood chips every 20 minutes or so.

They came out great! We ate some with a pasta salad as a side. The leftover ones got turned into an excellent pulled chicken sandwich.

I'm unsure which brand but a Google search for "paper towel texture" comes up with the exact pattern I was thinking of!

I use this recipe, it's really easy peasy and SO GOOD! I danced around the house for 5 minutes or so when my first batch actually puffed up

Aaah, the whole word sauerkraut is correct, and it comes from Germany, in polish we call it "kiszona kapusta" (which you could read like "key-sho-nu cu-poo-stu" - you can check it out in google translate or something similar) :)

You can get beef like that in the US, hell costco sells it. http://www.costco.com/.product.100082950.html?cm_sp=RichRelevance-_-itempageVerticalRight-_-CategorySiloedViewCP&cm_vc=itempageVerticalRight%7CCategorySiloedViewCP

Gravy: I just bought a can of St. Hubert's. Yes, I know what you're thinking, "canned poutine sauce, really"? Yes, really. You'd be hard pressed to find something better without cooking a roast.

This is the recipe I used for the fries. They came out crispy, greasy and perfect.

Good luck.

got this one for $35. a little goes a long way so it will last me a good while.

https://www.amazon.com/TruffleHunter-Truffle-Oil-Selection-3-38/dp/B009HRQ47U/ref=sr_1_5?dchild=1&keywords=truffle+oil+kit&qid=1619116091&sr=8-5

Amazon baby! I'm on my phone and hate this layout, but this is a 12-pack, maybe you can find a 3- or a 4-pack of cans?

A recipe wouldn't do much for you, because that would mean trying to recreate a Heinz sauce which generally means damn near impossible.. :)

I'll do you one better, here's the amazon page. I have tried SO many different gizmos and techniques. Stuffed pasta has always been my kryptonite until I bought this thing.

The hardcover is on sale for $12 on Amazon right now. For those who want to check it out.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking https://smile.amazon.com/dp/1476753830/ref=cm_sw_r_cp_apa_i_55I0DbY41G4JN

Edit: there's also a 4 episode Netflix show that's condensed if you don't think you will read the book. It's not as good as the book but it's something.

https://www.amazon.com/Ramen-Japanese-Noodles-Small-Dishes/dp/1911216449/ref=nodl_

Came from this cookbook. If you’re interested in making your own, I highly recommend this book. Starts with the various broths, then noodles, toppings, then actual ramen variations including cold noodles and broth less ramens. It ends with Japanese side dishes

I had the same thing, I eventually just decided to cave in and buy measuring cups. You can find them in most home-related stores and online, like this one:

https://www.amazon.com/New-Star-Foodservice-42917-Stainless/dp/B00KH9PR48?ref_=Oct_mh_s9_apbd_otopr_b1DNy&pf_rd_r=3EGJZPHZ82KB7PQN8PW8&pf_rd_p=917ff1d3-1c78-5369-be8f-ed4cd813cb3f&pf_rd_s=mobile-hybrid-11&pf_rd_t=BROWSE_ANYWHERE&am...

I have a whipping siphon (the canister thing that coffee shops and other places use to make whipped cream). You just put in the fruit you want to carbonate and load one charge and fully discharge it and put in another charge and let it sit in the fridge under pressure. The longer it sits, the stonger the effect. Some fruit works better than others.

Some Amazon links if anyone wants to try it out:

Whipping Siphon: https://www.amazon.com/dp/B017XZYC2Q/ref=cm_sw_r_cp_apa_i_HrdkFbGHBK21X

Charges: https://www.amazon.com/dp/B00A9GHPZS/ref=cm_sw_r_cp_apa_i_0sdkFb9FB9RBY

Download magic cube on your phone and Google layer by layer method. Write notes for the algs. People have varying responses to their first solve but it's no secret.

https://play.google.com/store/apps/details?id=com.maximko.cuber

https://play.google.com/store/apps/details?id=com.mobialia.rbkube

^ different puzzles

You can also get a Qiyi Sail for 5 bucks plus shipping. So much better than a $30 Rubik's brand. Cubicle or speedcubeshop.com are great.

That's actually just melted cheddar cheese. However, I have found this hotsauce to be awesome: http://allrecipes.com/recipe/bobs-habanero-hot-sauce---liquid-fire/detail.aspx?event8=1&prop24=SR_Title&e11=habanero%20sauce&e8=Quick%20Search&event10=1&e7=Home%20Page

[http://allrecipes.com/recipe/harissa/](Harissa recipe)

it is not cheese based, but we did add some plain yogurt so we could drizzle it over the bundles. We subbed out birds eyes chiles for generic chiles.

Note: you do not need very much, it is a very spicy concoction. Source? We made waaaay too much.

I calculated the cost of my no-kneads and it came out to something like 50 American cents a loaf. Try this and you can have a loaf every day with absolutely no effort.

I've used this one before to great success: http://allrecipes.com/recipe/funnel-cakes-i

The only change I recommend is adding a tiny bit of pure vanilla extract to the batter, and chilling for 20 minutes or so before frying.

Consumption of food containing MSG has been linked with headaches and migraines in some people. I am one of those people, but i'm sure somebody here can chime in with a source to back me up as i'm out and about right now. I get migraines a few times a year and when I do, I am unable to function for anywhere from 3-6 hours. I got one yesterday actually. I was bedridden all afternoon, well into the evening. I can usually catch them early, which I did this time, so it wasn't as bad. I notice if I have a really hard time focusing and start dissociating a lot in about an hour time-frame, I can expect a bad migraine. I was out with friends and had some bacon yesterday with our meal and I started to feel like death, so when I got home, I took a whole bunch of Excedrin and wrapped an ice pack in a towel and tied it on my head and rested.

According to WebMD (not the best source but the quickest I could find) MSG can cause migraines in as little as 20 minutes. https://www.webmd.com/migraines-headaches/migraine-smart-17/migraine-trigger-foods

It was! But that is not a Margherita, it's similar but using Buffalo Mozzarella, adding more flavour! It's commonly used here in Italy for pizzas, and usually you'll always find a "Pizza alla Bufala" or "Pizza mozzarella di Bufala" on the menu.

I also have other photos of pizzas from this restaurant here😋

Indeed I do! Very easy! Here is the link from allrecipes.com but I modified it some.

Instead of warm water, I warmed a cup of beer on the stove and let it cool to a good temp for the yeast. For some reason, I needed much more flour than what the recipe called for doing the yeast activation this way. I would say start with 3 cups and work your way up until the dough is workable. Also, I put salt, oregano, and rosemary in the dough and brushed with a combo of olive oil and balsamic vinegar before topping.

i'll just copy and paste my comment from up there since it got buried... it's basically this, but without wine and potatoes, i've used the middle part of bread to thicken it. really simple and tasty

Used this recipe for the sauce.

I layered portobello mushrooms with spinach leaves, a slice of mozzarella and then sprinkled them with parmesan. I then baked it at 350 degrees for 15 minutes.

The salad was a spinach salad with strawberries, feta cheese and raspberry vinaigrette.

Bonus picture

Picture looks like 1.5lb tops. source: favorite food

Edit: Here's two reference photos I found. 1lb, 1.5lbs They very well may have said that's how much it weighed but if that was the case they lied. Either that or there is more crab that isn't in the picture.

This is the one I go to. It's goddamn excellent and easy to make. Mix the dough, knead it, wait 1 hour. Punch it down, knead it again, wait 30 minutes. Then cook it on a grill of some sort. Coat with butter, and you're done.

Honestly, it is only impressive on top. Just chose a bunch of items from the bulk section and put it on....I used a basic double chocolate recipe for the cupcake. And used this for the icing which is really yummy http://allrecipes.com/recipe/chocolate-buttermilk-bread/detail.aspx

I simmered 1 1/2 cups of Guinness Extra Stout down roughly 1/3rd cup. Then made this recipe http://allrecipes.com/recipe/very-chocolate-ice-cream/ adding the Guinness and malted milk powder just before going into the ice cream maker.

This is the one i used. I used some very potent Balsamic so i added more veggies then it asked. I also used coleslaw mix, and olive oil instead of cooking spray. Added a little more dry spices too to compete with the extra cup of veggies i used. I actually liked the warm slaw with the vinegar bite.

http://allrecipes.com/recipe/balsamic-cole-slaw/

It's eggs, shredded potato, green peppers, onions, ham (or bacon, or both) and cheese. it's pretty much this sorry that I don't know the exact recipe.. my mom just throws it all together. It's the best part of Christmas!!

Cinnamon Rolls!

Took me a couple attempts to get this right. I normally add extra margarine and sugar to the filling mixture to spread over the top once the rolls are cut and in the pyrex. If you don't do this, any dough not covered with margarine will brown/burn and get crunchy. I also roll the dough as thin as possible to help with the dough:sugar/margarine ratio. :) Pecans/walnuts on top are also a pretty awesome addition. Enjoy!

And look at that: https://www.google.com/search?gcx=w&q=french+laundry&um=1&ie=UTF-8&hl=en&tbm=isch&source=og&sa=N&tab=wi&biw=1366&bih=677&sei=%20V0izTvecO-Xo2AX3stHMDQ

It's got some focus on presentation! Amazing that a high quality restaurant would in fact NOT throw random shit on a plate and call it dinner.

I had one of my wisdom teeth taken out two weeks ago. Made these mashed potatoes with gravy that were so soft and fluffy I could eat them through a straw! I think guacamole should be fine, but I wouldn't add any chilis to it or small diced onion or tomato. Try to keep it as smooth as possible.

Garlic naan, jalapeno tzatziki sauce (not homemade, but I added the jalapenos) with some great olives and Spanish sheep's cheese.

Recipe was based off of this, but I messed around with it: http://allrecipes.com/Recipe/traditional-gyro-meat/detail.aspx

This is the recipe I used as a guide. The great thing about this sandwich is you can mix things up to suit your taste. Have fun and enjoy!

Here you go:

http://allrecipes.com/recipe/cinnamon-rolls-iii/detail.aspx

I didn't use a bread machine; I made the dough by hand. I think there's a good technique in one of the top comments.

I also found that the icing requires more powdered sugar (and milk) than stated, otherwise it will have a really cream-cheesy taste.

Recipe here. Pic of the entire batch here.

I did make 3 small changes to the original recipe.

1. I increased the cinnamon to 1.5 teaspoons

2. I used half shortening and half oil. If you use all shortening, you will have to roll out the dough and cut with a biscuit cutter. I dropped by dough by tablespoonfuls onto a cookie sheet.

3. I scraped the inside of a small piece of vanilla bean and added it to the glaze...I think it really gave it a little something extra!

I wish it was my own recipe creation. I use the link below to cook this and it is fool-proof, comes out fantastic every time. http://allrecipes.com/Recipe/taqueria-style-tacos---carne-asada/detail.aspx

Used this crust recipe then added some tomato sauce with garlic, onion powder, and Italian seasoning. Topped with Shredded 5 cheese blend.

Inspired by this thread

I do!
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Admittedly, I haven't been updating Pinterest for a bit, but have a plan to get back on top of that soon!

One candle burns for approximately 4 hours and the tea remains hot throughout the entire time. Wrote a small review of all my collected tea items. I hope this will be useful to someone.

I'm sorry my friend, I've lead you astray.

But never fear, I have found an equally affordable option!

Oh hell yeah.

FYI to the foodies, because of the economic downturn a few grocery stores have been able to get USDA Prime Beef. Because only about 1% of beef is graded USDA it is almost never available for retail purchase and can only be eaten at Steakhouses. Anyone who has an appreciation for good food and has grilled a few steaks can prepare a steak dinner as good at Ruth Chris or Morton's, pick up a couple of these while you have the chance. Worth every penny.

http://www.costco.com/Browse/Product.aspx?Prodid=11090601

http://divadishes.blogspot.com/2010/02/chicken-cheese-and-leek-jalousie.html

This is the exact recipe ripped off of the recipe book i have. Came from this book http://www.barnesandnoble.com/w/chicken-simona-hill/1005924284 The best chicken cook book i have ever seen

acid does react with iron though. high school chemistry was a long time ago, but I think that rule still holds up right (I could be wrong, I was a History major Undergrad and law school didn't have much chemistry aside from the drugs to stay up all night).

https://www.huffpost.com/entry/cast-iron-skillet-acidic-foods_n_59933ac8e4b0091416406c75

Absolutely correct if you were cooking brain or spinal tissue.

Cow muscle meat cannot contain Mad Cow Disease. Period.

[The leading theory is that the disease is caused by infectious proteins called prions (say "PREE-ons"). In affected cows, these proteins are found in the brain, spinal cord, and small intestine. There is no proof that prions are found in muscle meat (such as steak) or in milk.

People can get vCJD if they eat the brain or spinal cord tissue of infected cattle.](https://www.webmd.com/a-to-z-guides/tc/mad-cow-disease-overview)

You can only get vCJD (because it's impossible for humans to get Mad Cow Disease) through brain or spinal cord tissue from infected cattle or transmitted blood from another human being who has been around infected cattle for an extended period of time. That's it.

There is no evidence that people can get mad cow disease or vCJD from eating muscle meat-which is used for ground beef, roasts, and steaks-or from consuming milk or milk products.

You almost made me have a heart attack. Geez. Lol.

Huseyin's meatballs are some of the best I've had in recent memory. You can check out other reviews here: http://www.tripadvisor.com/Restaurant_Review-g293974-d3353230-Reviews-Kofteci_Huseyin-Istanbul.html

Here's the recipe. It's the first one that comes up on Google.

Differences between mine and this recipe: I cut the potatoes on the bias, made two layers of onions instead of one, substituted one of the cups of milk for half and half, and added about 1/4-1/2 tsp. garlic to the cream sauce.

Delicious!

Recipe. But bascally, medium boil 4 eggs, cool, peel. Take Jimmy Dean spicy sausage, pat flat with your hands and wrap the egg in sausage. Coat with Tempura, dip in a dark Beer then coat with Panko and deep fry until the sausage is cooked.

Now I know what I'm making for the Super Bowl, hands down!

For those who like following recipes, here is a great one that I found...with bacon, I might add.

I beg to differ mon frer. Many places serve them with a chocolate or vanilla dipping sauce. Beignets can also be savory and have various spicy/savory dipping sauces. Here is a recipe for my favorite beignets!

Nah it’s got to be the silver can with the bull on it.

Bullhead Barbecue Sauce, 26-Ounce https://www.amazon.com/dp/B004BTP2K4/ref=cm_sw_r_cp_api_glt_fabc_NYP2PD80PGNVTF2WVH98?_encoding=UTF8&psc=1

For somewhat thin filets, like 40 mins. For real thick ones, a bit over an hour. I use this thermometer. No guesswork involved https://www.amazon.com/gp/product/B07DK6RW62/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Thanks!!

4 garlic cloves, finely chopped

3 Tbsp freshly grated ginger

3 Tbsp sesame oil, plus more to finish

2 Tbsp black sesame seeds

2 Tbsp sambal oelek paste, more or less depending on how spicy ya like it

4 scallions, greens and whites separated and thinly sliced

2 Tbsp tomato paste

2 Tbsp butter (weird, I know, but where's the trust, folks?)

4 oz assorted dried mushrooms

1/4 cup kimchi hot sauce

2 Tbsp soy sauce

2 Tbsp red miso paste

4 baby bok choy, trimmed and quartered

4 packs of dried ramen noodles

2 sheets toasted nori

2 soft boiled eggs

1 fresh bundle cilantro

1 shredded carrot

5 cups water

Salt to taste

Over medium heat, add sesame oil to a medium sized pot. Stir in garlic and ginger, cook for about two minutes, until it becomes fragrant. Add the whites of the scallions, tomato paste, and sesame seeds, stirring constantly until tomato paste starts to brown. Add water to the pot, bring to a boil. While waiting for the water to boil, add sambal oelek paste, dried mushrooms, kimchi hot sauce, soy sauce, and miso paste to the same pot, stirring occasionally. While that's happening, cook the noodles according to the package. Once the ramen broth has come to a boil, add bok choy and cook until tender, about 2 minutes. Remove bok choy and set aside. Remove broth from heat, and whisk in butter, 1 Tbsp at a time, like you're making a buerre blanc. Place noodles in the bowl you're serving it in, then ladle in the broth. Top noodles with soft boiled egg, bok choy, shredded carrot, cilantro, nori sheets, and remaining scallions.

This sounds like a lot, but if you get your mise en place together ahead of time and have a plan, this is totally worth it! I do this for a living, so hit me up with any questions!

I got 2 of these as they have interchangeable lids - MasterClass Pepper Mill or Salt Grinder with Interchangeable Cap, Plastic, Grey Ombré, 17 cm https://www.amazon.co.uk/dp/B07M7KZGCT/ref=cm_sw_r_cp_api_fabc_PmO.Fb7Q33ZN0?_encoding=UTF8&psc=1

Recipe for Spätzel:

70 gr. flour

1 egg

a bit of salt

and just a bit of water

this is the ground recipe, I use three eggs for two persons so everything 3x

Then you put the dough( should be quite fluent) through a Spätzlehobel in boiling water and cook you Spätzle until they swim on top and then for about one minute.

I have the recipe written down. Its a basic buttery pound cake recipe with the egg whites whipped and gently folded in. These are the molds I used molds basic buttercream raspberry thyme filling, I used raspberry jam steeped thyme sprigs in it and reserved some of the jam liquid to make a glaze with confectionery sugar. Macerate peaches in lemon juice and sugar. Finish with chiffonade basil and thyme.

My wife made them appear but here ya go: https://www.amazon.com/Stainless-Reusable-Drinking-Cleaning-Milkshake/dp/B08C7XJ5JP/ref=sr_1_9?dchild=1&keywords=metal+straws&qid=1606279565&sr=8-9

It's one of Cuisinart's melting domes, specifically the one here, although it is up to you what diameter you prefer: https://www.amazon.com/dp/B00T06WEZY/ref=cm_sw_r_cp_apa_fabc_YrYSFbHWQTRYM?_encoding=UTF8&psc=1