Palmiers.. I can’t remember what I used to call them as a kid (I think the english translation palm leaves), but my mom would buy them regularly and it was my favorite desert at one point. I haven’t eaten one in over 10 years.
Top 1000 Culinary Pictures
If you had made the doritos yourself and fried them in rendered duck fat, and home ground your chorizo for the sausage meat, and documented all of this. It would then probably qualify as culinary porn.
Here you go. Thanks for asking! Seafood Paella by Momma_Dukes Not to be confused with *AUTHENTIC Valencian Paella* You will need 2 ¼ cups of seafood stock. You can cheat by buying it from the grocery, but it is easy to make at home
I am vegetarian, and my Turkish mother-in-law doesn’t know how to deal with me when I come to visit. I end up eating mucver a lot — no complaints here!
Thanks, now I’m drooling and my stomach is rumbling. That looks like the best M&C I’ve ever seen. BTW, off topic, do you know they make you put the resolution of the pictures in the title. I don’t get how it’s relevant.
Sooo… You gonna post that recipe? Just got a lamb leg yesterday and looking for something to do with it other than throw it in the slow cooker.
OH BEAUTIFUL FOR SPACIOUS SKIES FOR AMBER WAVES OF GRAIN FOR PURPLE MOUNTAIN MAJESTIES ABOVE THY FRUITED PLAINS AMEEEEEEEEEEEEEEEEEEEEEEEEEEEERICA AMEEEEEEEEEEEEEEEEEEEEEEEEEEEERICA GOD SHED HIS GRACE ON THEEEEEEEEEEEEEEEEEEEEEEEEEEE AND CROWN THY GOOD WITH BURGERHOOD FROM SEA TO SHINING SEEEEEEEEEEEEEEEEEEEEEEEEEEEEAAAAAAAAAAAA
I remember trying to do that but the whites wouldn’t cook. Like, I don’t know what I did but that egg wouldn’t cook regardless of how high the heat was or how long I left it. My cheese was starting to harden and go
Fajitas are typically cooked on cast iron, everything is charred and thoroughly coated in a cooking fat of some kind. The end product is usually served still on the cast iron it was cooked on. Then it’s served with tortillas and sides like guacamole,
This looks pretty cool. Here in Hawaii, we have a variety of avocados called Sharwil. They are creamier than the typical Haas variety and take days after cutting before they brown. Even when they do, only a small layer on top does, you can
Wild. We have two connections to farmers that haven’t sold out to outfitters yet. It’s just a matter of time and I don’t blame them.
Yeah, legitimately no actual fish involved in this here besides maybe the smoked crab… I’m not a fan of the fake krab that has become a staple of the American style rolls
Absolutely wonderful experience. The service and the way the courses advance from one into another are really what strikes you as impeccable as the menu develops. The food was stellar, right from the beginning canape all the way to the dessert. The jowl of
Wow… Momma_dukes, you made me turn “beet-red”! Thank you so, so much for the kind words and for “getting” what I do… I must say that really made my day. As for another name for these “nachos”, you’re right! I should come up with
What a great contribution! I Love mashed potatoes and gravy but don’t usually want to spend the time or money on a full roast. I am going to save this and give it a try. Cheers
more then a minute. u can cook the whole steak like that. it gets this awesome. crust of butter on the outside. its so badass
my bad, i meant sausages not meatballs. [Nanny’s Pavillion](http://www.nannyspavillon.com) has various creation of pancake and maybe this one doesn’t look like pancake because it is covered with mozarella cheese and sausages.
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
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.