god that guy charges like a motherucker for that fruit. what a cheap arsehoole. he should shove up some of the fruit up his ass for being so damn cheap
Top 1000 Culinary Pictures
I have been to Cafe du Monde in New Orleans numerous times and they sell their beignets with powdered sugar. See [here.](http://www.google.com/imgres?imgurl=&imgrefurl=http%3A%2F%2Fwww.apassionandapassport.com%2F2013%2F05%2Fcafe-du-monde-french-quarter.html&h=0&w=0&tbnid=4ML_v29uafYY5M&tbnh=225&tbnw=225&zoom=1&docid=hcfFYGz6DPkhpM&ei=qkwuU8XJHOnT2wWxtYFo&ved=0CA4QsCUoBA) Actually, I have tried to find a French Quarter beignet finished with something other than confectioners (powdered) sugar and have not been
Deconstructed Key Lime Pie (Beth’s Original Recipe) Molecular Cuisine with Reverse Spherification Graham Cracker Crust: 2 cups Graham crackers ¼ cup Brown sugar 4 TBS melted butter Pulse graham cracker and brown sugar in food processor until fine crumbles from. Slowly add melted butter
Well glad you replied now than never. Hopefully I go to Las Vegas over the summer and I’ll be sure to stop there just for this.
Yes! Actual Momma! I have raised three boys and now it is just my husband and me at home. I have a granddaughter on the way, though!! Now that I have the time to cook, all the kids are gone; a bit of a
Was about to make a post about posting an original picture, how soggy were they, blah blah blah. But, the link seems to be from your blog and answers a lot. Good Job!
Dude, you could make some of these bags and take them camping. I would rip the bag open, slop it into a cast iron skillet on get it hot on the fire then eat it with warm pieces of naan or hot dog bun.
I have no idea what Red Robin is… Aha. I’m from Halifax, NS and the restaurant is called ‘The Auction House’. @AuctionHouseHFX on Twitter.
Hi Greggilan! Indeed, truffle honey is honey infused with truffle tubers… and it is absolutely outstanding! I do hope you get to try some. I predict you’ll never forget it 🙂
I am so glad that you added this link. Helps to see why *this* grilled cheese is super special! Wonderful cheese selection. And bacon…well, there’s that! Nice job.
I grew up in New England on the coast and ate seafood all the time. I cannot remember the first time that I ate raw oysters and littlenecks; I was so young. I loved all seafood except…squid! I don’t think that it was entirely
I bought some fresh local goat cheese from the farmers’ market. It was so good I had to fight the urge to just eat it with a spoon! I mixed it with the potatoes (used a ricer) and added a little cream, butter, chives
You probably hear it as ‘poot-sin’ because of the habit we have of pronouncing the ‘t’ when it’s in the middle of some words as a ‘ts’. Same way as in English ‘nature’ to me sounds like ‘nay-chur’, in Quebec-French most would pronounce it
my rectum is thrilled at this masterpiece. can’t wait to shit all over my covers while i sleep tonight after i eat this
Compared to white rice, it is a lot more.. erm… “meaty”. It has a flavour. 😛 If you have had wild rice and liked it, you will find this different but along the same lines. I find both wild rice and black rice work
The cutting board comes out, so you can wash the plate in the dishwasher, and the board can be cleaned like any other cutting board. Otherwise, you’d be totally right and it would get gross!
So, I know that every item you listed (with the exception of the panko eggplant) is a pretty high end item, but overall, this plate looks like shit. Varying shades of brown and yellow, coupled with poor lighting, a dirty rim, and your fork
The second time I made it, I tried to sneak in some beets. My husband knew it right away! He did love the turnips, though. I loved it all! I will use up the rest of my farmer’s market root veggies tonight…okay, the beets
So i guess that if I put some mozzarella, tomato sauce and basil on a piece of cake I can call that a pizza margherita? All the core elements are there..
Ohhhh….now I do love Sushi Den with a fiery passion. That said, Sushi Sasa and Glaze have all the same quality fish and technique without the hour-long wait for a table and all the craziness. You should try Sasa and Glaze and let me
Recipe right [here,](http://foodandstyle.com/2013/12/03/wild-mushroom-confit-with-garlic-and-fresh-herbs/) for anyone interested!
I have had Jamaon Iberico, or [Porco Preto Ibérico](http://i.imgur.com/OYRgXIT.jpg) as they say in Portuguese, and it’s really good! Nice dish! Did you make it? What part of the world are you in? I had it in Hong Kong.
Sorry! Forgot to report back, eh? It went really well. Thanks for asking. I have a cousin who absolutely can’t stand brussel sprouts, but she helped herself to a heaping portion after tasting them first. I didn’t fry them in a deep fryer though.
Momma Duke’s “Spunky” Barbecue Sauce 1 C tomato sauce ½ C ketchup ½ C red wine vinegar ½ C water ½ C Worcestershire sauce ⅓ C brown sugar 2 ½ TBS dry mustard 1 TBS Liquid Smoke 2 tsp paprika 2 tsp garlic powder