I used to think that about cheesecake actually. I didn’t like it as much as cream cheese foods, or cakes, and didn’t see why everyone preferred combining the two. Now that I’m older I don’t like cake anymore for some reason, but I still
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Center cut tenderloin can be $30/pound all trimmed and from a decent store. That’s a big cut of meat too. If you got it untrimmed from the cheapest store, you might get it for $8/pound instead, which is good savings, but that includes paying
You’re so wrong it’s borderline comical. A cheesesteak as I have posted on here before, your “Philly” variety is totally different. I live in the North East a steak bomb to us is an ordinary steak and cheese as we refer to it with
I hate it when people say that. It’s chocolate by every definition I’ve been able to find. Even the [FDA](http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.124) says it is. It does not contain chocolate liquor (the solids) but it is made from cacao.
Basically, In-N-Out prides itself on its simple menu that allows for a surprising degree of customization through their “not-so-secret menu”. The burgers are ordered on a (beef patty)x(cheese slice) basis. You can go up to 6×6, I believe. They used to allow for upwards
Please don’t call it rocket, it is a terrible terrible word for a plant. Honestly, it sounds like a marketing guy in the 80s came up with it. >Salad feeling a little boring? Does it not have enough pick up and go? Try some
You’re right. In that one, the parent commentor is assuming the watermelon hasn’t been scooped out yet, but it’s really impossible to say since you wouldn’t cut the leg holes deep enough to go through anyways. Also, it makes sense to place the blackberries
I’m mostly just yanking your chain (cause who argues about donuts). But if he brulee’d the top, then the pictures show them before he completed the brulee. A proper brulee has a nice solid deeply carmelized sugar sheet on top. http://www.mezzaluna.biz/images/creme-brulee.jpg See the one
[_carb_] topped by [_protein_] finished with [_cheese_], and then perhaps [_dab of spread_] topped with [_slice of apple_], insert in mouth, masticate, then orgasm. Sip wine. Orgasm again. Then try each thing individually and marvel at how good each one is on its own.
That’s what drove me crazy about being vegan. It was like people would try to out-vegan each other, and almost hated lesser vegans more than meat eaters. When I was “vegan,” I still ate honey and didn’t apply the lifestyle to anything beyond my
Cheese, pepperoni, sauce, jalapeño, pepperoni, crust, sauce, cheese, pepperoni. In case you wanted the layers without the description.
Here’s the recipe, well at least whatever I can come up with. * The patty * This patty was store bought, but I typically do ground beef with some cayenne pepper, bread crumbs (for texture), and taco bell sauce (just a little bit) –
From http://www.seriouseats.com/2015/02/how-to-make-poutine-finger-food-potato-fries-cheese-gravy.html Here it is written out for anyone who is interested! **Ingredients** 6 medium russet potatoes, washed and scrubbed Canola, vegetable, or peanut oil, for brushing and deep frying 1/4 cup plus 2 tablespoons all-purpose flour, divided 2 teaspoons kosher salt 1 teaspoon
Man talk about confirmation bias, I actually made a breakfast sandwich with ham, egg, dijoniasse and siracha this morning. At first I was weary of the mustard, but I figured potato salad has egg in it, it has mustard and mayo in it, ham
######**Kung Pao Shrimp Recipe** Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins ***Ingredients:*** * 2 tablespoons oil * 1-inch piece ginger, peeled and thinly sliced * 1/4 onion, quartered * 1/2 green bell pepper, cut into pieces * 10 mini
Outstanding idea, but what kind of donuts are these? They have a centerline, as if they were formed in a mold. Were these even deep fried? edit: I read the recipe. Who the hell bakes donuts? I’ve never heard of such a thing. Everything
One time my friends and I bought two frozen pizzas, baked them, and then placed them on top of each other (crust sides out) and dubbed it pizza cake. Not haute cuisine by any means but oh man, best shit ever.
I was so happy with the way this recipe turned out and really wanted to share it. It’s from my blog: **http://www.bakebraiseandbroil.com/blog/2015/1/27/lamb-journey-part-2-gnocchi-in-a-lamb-au-jus-reduction** For those who prefer good ‘ol reddit, the recipe: **Ingredients** One large white onion, diced 1/3 lamb shoulder roast, shredded with jus,
I have never seen a more sloppy presentation that is this fitting. This is one of the most delicious looking things I have ever seen…I actually started drooling because of my hanging jaw. Good job man. I headed into the culinary business a year
I actually have a mac n’ cheese recipe that has a similar effect but doesn’t require the pain that is deep frying. Not to try and one up OP, this looks delicious as fuck and I fully intend to attempt to replicate it. But
Yep, they’re (who am I kidding, we’re) getting our extra calories somewhere else. Probably from meat pies, which are the proverbial heart attack on a plate. But in truth I don’t think Australians are as fat in general. It could just be where I’m
Pretty much just like everyone already said. I explain it in more detail at http://dudefoods.com/deep-fried-ice-cream/ but you just have to freeze a few scoops of ice cream and then dip them in egg wash, roll them around in crushed up whatever you’re using as
I am seriously procrastinating and ending up browsing FoodPorn’s top links, where I found this post! I went through [Temptalia’s](http://www.temptalia.com) (a great beauty blogger, highly recommend) swatch gallery, and a MAC lipgloss named “Kim” seemed very, very similar: http://www.temptalia.com/product/mac-cosmetics-marcel-wanders-lipgloss/kim Alas, it was limited edition.
Hey guys, here is the recipe in case anyone is interested. You can also find it (and another picture) at http://blog.hostthetoast.com/crock-pot-general-tsos-chicken/ Ingredients 2 lbs boneless, skinless chicken breasts (cut into 1” pieces) 1 cup cornstarch, divided 1 teaspoon salt ½ teaspoon pepper 2 tablespoons