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The Food Style Thread
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Active Ink Slinger
Quote by SereneProdigy
Don't you even DARE touch the little white one! Ever! I will protect him with my pride and honor until all that's left of me is a pile of bloody bones!
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And don't ever deprive those poor little ducks from their gentle mama! Just don't touch the fucking box already!!!
why arent the black ducks worth protecting? why only the white duck?
Cryptic Vigilante
Quote by CandiceSmiles
why arent the black ducks worth protecting? why only the white duck?
Because he's a poor bullied little swan. And cute. And fragile. And lovely. And sweet.
He's my little pal and I love him.
NOW GET YOUR FUCKIN' HANDS OFF OF HIM! GET IT MOTHAFUCKA!? NOW!!!
Big-haired Bitch/Personality Hire
Quote by Magical_felix
Picture of delicious Mexican goodness
What, no recipe? Fuck outta here!
"What is the quality of your intent?" - Thurgood Marshall
Wild at Heart
Quote by slipperywhenwet2012
What, no recipe? Fuck outta here!
If I would have made those I would have given the recipe. It just made my mouth water instantly when I saw it and again now. Like pavlov's dog n shit.
Big-haired Bitch/Personality Hire
Quote by Magical_felix
If I would have made those I would have given the recipe. It just made my mouth water instantly when I saw it and again now. Like pavlov's dog n shit.
You disgrace this thread.
"What is the quality of your intent?" - Thurgood Marshall
Raised on Blackroot
Quote by slipperywhenwet2012
You disgrace this thread.
You know who your real friends are when they can back their stuff up with a real recipe.
The others are killjoy pretenders.
Alpha Blonde
Ok, I haven't made this yet, but I saw it pop up on a site I was checking. The kid in me loves this kind of thing - nostalgia!
I like her idea of adding things like sour cherries and toasted almonds to it as well.
S'MORE LOVE
WRITTEN BY MALIKA AMEEN, Chicago-based Pastry Chef, Restauranteur and Entrepreneur
This chocolate bark recipe is a delicious, fun and easy dessert to bake with your children. The flavors are reminiscent of that favorite campfire treat, and the possibilities for creativity are endless. Add dried sour cherries, toasted almonds, dried fruits, sunflower seeds or anything else you can think of.
S’mores Chocolate Bark
¾ cup graham cracker crumbs
¼ cup sugar
¼ heaping teaspoon ground cinnamon
½ teaspoon kosher salt
¼ cup unsalted butter, melted
Place graham cracker crumbs, sugar, cinnamon and salt in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture firmly and evenly into an 8-inch baking pan and bake at 350 degrees for 8-10 minutes until golden and toasted. Remove from oven and cool. Once this has cooled, remove from pan and break apart into medium size chunks. Set aside.
2 cups high quality milk chocolate, chopped
1-cup miniature marshmallows
Set oven to broil. Spray a 9x13-baking tray with pan spray and spread marshmallows in an even layer. Place under the broiler until toasted and brown. Remove and set aside to cool.
Line a 9x13-baking tray with wax paper.
Place chocolate in a metal bowl over gently simmering water and melt chocolate. Remove from heat and let sit for 5 minutes. Once chocolate has cooled slightly, add chunks of toasted graham cracker and charred marshmallows. Spread chocolate mixture onto the prepared baking tray and refrigerate until firm. Break into pieces and enjoy!
Raised on Blackroot
Quote by Dancing_Doll
Ok, I haven't made this yet, but I saw it pop up on a site I was checking. The kid in me loves this kind of thing - nostalgia!
I like her idea of adding things like sour cherries and toasted almonds to it as well.
S'MORE LOVE
WRITTEN BY MALIKA AMEEN, Chicago-based Pastry Chef, Restauranteur and Entrepreneur
DD...That's blasphemous!
It is no s'more unless made over a fire camping. At night. In the dark. In a forest. With nothing but the bears, bugs, and ravenous wolves for company. Along with a few of your closest friends to use as fodder for said nasties.
--
Now here's a good one.
Pomme Frites from Belgium.
And the myriad of sauces, mustards, etc they have.
Pretty much the BEST drunk food I had overseas. Delicious stuff.
Alpha Blonde
Quote by MadMartigan
DD...That's blasphemous!
It is no s'more unless made over a fire camping. At night. In the dark. In a forest. With nothing but the bears, bugs, and ravenous wolves for company. Along with a few of your closest friends to use as fodder for said nasties.
Stop being high maintenance. Just close your eyes and I’ll light a match and burn some toothpicks in an ashtray for that wood-crackling ambience. I'll hang one of those pine-scented air freshener trees you get at the gas station around your neck and I’ll even grunt like a bear in the background. It’ll feel like the real thing when you eat my S’mores. Promise!
Wild at Heart
Quote by Buz
I love Japanese food, veggies & rice. I often grill this myself at home.
I believe fried rice is Chinese buz. They don't fry the rice in Japanese cuisine.
Big-haired Bitch/Personality Hire
I love a good bowl of Pho. Especially if it's nice and spicy.
I love most Vietnamese soups, actually and have experimented with them quite a bit. Pho looks intimidating, but it's pretty easy to make, but it can easily go wrong as well.
Here's a recipe. It's not the one I use, actually. I use one from a friend and it's spicier. But this one's pretty close.
I love most Vietnamese soups, actually and have experimented with them quite a bit. Pho looks intimidating, but it's pretty easy to make, but it can easily go wrong as well.
Here's a recipe. It's not the one I use, actually. I use one from a friend and it's spicier. But this one's pretty close.
"What is the quality of your intent?" - Thurgood Marshall
The Linebacker
Quote by Magical_felix
I believe fried rice is Chinese buz. They don't fry the rice in Japanese cuisine.
The recipe I use says Japanese rice & vegetables. That's good enough for me.
Who fried my fucking rice?
Active Ink Slinger
sorry for screenshot deleted the pic already, but i put it on FB ohhhhh i exchanged peppers and onions for broccoli thought try something different
here is sauce reciepe
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add light soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro
my newest :)
Big-haired Bitch/Personality Hire
I love Ceviche, which is raw fish marinated in citrus juices, essentially 'cooking' the fish without heat.
This is the recipe in its most classic and simplest form. But you really can customize it. It's really great with shrimp, as well.
This is the recipe in its most classic and simplest form. But you really can customize it. It's really great with shrimp, as well.
"What is the quality of your intent?" - Thurgood Marshall
Big-haired Bitch/Personality Hire
I love a good Cuban sandwich:
As always, here's the recipe.
As always, here's the recipe.
"What is the quality of your intent?" - Thurgood Marshall
Active Ink Slinger
Haupia Cake, hometown favorite...made for my friend before i leave...basically its coconut milk based cake 
heres reciepe that i found online, mines a little different but close
heres reciepe that i found online, mines a little different but close
my newest :)
Big-haired Bitch/Personality Hire
Lobster Pot Pie:
Here's the recipe. It makes for a really classy comfort food. Doesn't need much modifying, if any. I just reduced the liquid a little bit because I like my pot pies less runny than most.
Here's the recipe. It makes for a really classy comfort food. Doesn't need much modifying, if any. I just reduced the liquid a little bit because I like my pot pies less runny than most.
"What is the quality of your intent?" - Thurgood Marshall
Big-haired Bitch/Personality Hire
Raspberry Cheesecake Cookies:
The first time I ever had these was at Subway, and I've been in love with them ever since. Of course I had to find a recipe and make them for myself just to say I could. After tons of searching, I found the perfect recipe.
Actually pretty easy to make, especially compared to all the other kinds of cookies I like making.
The first time I ever had these was at Subway, and I've been in love with them ever since. Of course I had to find a recipe and make them for myself just to say I could. After tons of searching, I found the perfect recipe.
Actually pretty easy to make, especially compared to all the other kinds of cookies I like making.
"What is the quality of your intent?" - Thurgood Marshall
Active Ink Slinger
simply mix, roll cookie, slice and cook....easy and simple....but ohhhh so delicious
heres reciepe
my newest :)
Big-haired Bitch/Personality Hire
Cucumber Cups!
Just do a quick, rough peel. Doesn't have to be precise or perfect. Cut them into thick slices and scoop out the cucumber meat with a melon baller.
Then the possibilities are endless. Fill them with hummus, flavored (or non-flavored) cream cheeses, dips, veggies, chilled soups...practically anything. And garnish them nicely so they'll be extra pretty.
You can also save the scooped cucumber bits for salads, smoothies, or even to top the cucumber cups after they've been filled.
Just do a quick, rough peel. Doesn't have to be precise or perfect. Cut them into thick slices and scoop out the cucumber meat with a melon baller.
Then the possibilities are endless. Fill them with hummus, flavored (or non-flavored) cream cheeses, dips, veggies, chilled soups...practically anything. And garnish them nicely so they'll be extra pretty.
You can also save the scooped cucumber bits for salads, smoothies, or even to top the cucumber cups after they've been filled.
"What is the quality of your intent?" - Thurgood Marshall
Active Ink Slinger
We have had a bumper crop of soft fruit in the UK this year - and the autumn apples are just beginning to fall. My neighbours and I share home-grown produce throughout the year - I love it! My recipe for the weekend is steamed apple and blackberry pudding - here's an internet pic.
I will post a pic of my own home-made version on Monday. Probably be unrocognisable, but hey - hopefully, it will taste as I imagine. x
PS ..... to add, I just adore it when things taste as I imagine !!
I will post a pic of my own home-made version on Monday. Probably be unrocognisable, but hey - hopefully, it will taste as I imagine. x
PS ..... to add, I just adore it when things taste as I imagine !!