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Thread: FOOD! (Pictures & Recipes)

  1. #3626
    Titty Sprinkles beli's Avatar
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    i LOVE stuff avocados! there is a place here called big truck tacos, and they coat and fry slices of avocados and put them in a taco. sooooooo good!
    Quote Originally Posted by Ron_NYC View Post
    I didn't come here to read.
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    That should be part of your tag line.
    "I didn't come here to read. I came to blast chicks in the face.'

  2. #3627
    wibbly wobbly timey wimey Seraphim's Avatar
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    Ok, so I'm bored. Here's the rest of the recipes from the CookingComically.com website.






  3. #3628
    wibbly wobbly timey wimey Seraphim's Avatar
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  4. #3629
    wibbly wobbly timey wimey Seraphim's Avatar
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  5. #3630
    wibbly wobbly timey wimey Seraphim's Avatar
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  6. #3631
    Senior Member danakscully64's Avatar
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    Quote Originally Posted by Ron_NYC View Post
    http://thepioneerwoman.com/cooking/2...t-style-salsa/

    Yes.

    Never tried to make salsa before, but holy shit is this better than the stuff you get in a jar. It was like the restaurant stuff and easy as hell.
    I made this and it was good! 1 jalapeno was a bit too much though. Next time I'll only use 1/2 to 3/4.


  7. #3632
    Senior Member andrea0121's Avatar
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    Okay, the pumpkin nutella cheesecake just made my morning. I'm not much of a sweets person but that sounds nommy.

  8. #3633
    wibbly wobbly timey wimey Seraphim's Avatar
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    Quote Originally Posted by danakscully64 View Post
    I made this and it was good! 1 jalapeno was a bit too much though. Next time I'll only use 1/2 to 3/4.

    If the jalepeno was too much, next time just cut out the seeds. The seeds is where the fire is. If you make it again, and notice it is a little too hot for you, put it all back in the blender and add some more tomatoes. It'll help cut down the heat.

  9. #3634
    Senior Member leapfreak's Avatar
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    Quote Originally Posted by Seraphim View Post
    I want to live in a country where Philadelphia comes in weird giant blocks

  10. #3635
    Titty Sprinkles beli's Avatar
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    Quote Originally Posted by Seraphim View Post
    If the jalepeno was too much, next time just cut out the seeds. The seeds is where the fire is. If you make it again, and notice it is a little too hot for you, put it all back in the blender and add some more tomatoes. It'll help cut down the heat.
    this. also, i notice that jalepenos with a lot of white lines on the skin tend to be the hottest.
    Quote Originally Posted by Ron_NYC View Post
    I didn't come here to read.
    Quote Originally Posted by Cap-n Meow View Post
    That should be part of your tag line.
    "I didn't come here to read. I came to blast chicks in the face.'

  11. #3636
    Senior Member danakscully64's Avatar
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    Quote Originally Posted by Seraphim View Post
    If the jalepeno was too much, next time just cut out the seeds. The seeds is where the fire is. If you make it again, and notice it is a little too hot for you, put it all back in the blender and add some more tomatoes. It'll help cut down the heat.
    When I make salsa, I usually leave the seeds in and just cut back on the pepper as a whole (still leave seeds in for the half I use). I'm surprised the jalapeno was so spicy, I can usually add 2-4 serranos to my salsa and be fine. I ended up using the salsa on tacos. The rest of the dish mellows it out and leaves a good flavor. Yum.

  12. #3637
    Southern Undertaker Key West Digger's Avatar
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    Quote Originally Posted by leapfreak View Post
    I want to live in a country where Philadelphia comes in weird giant blocks
    Also here we get Philadelphia in tubs that is whipped and spreadable. Easier at 4:00 O'Clock Tea time, rather than fighting 'clotted cream" you spend more time enjoying. ; )


    (the devil made me say this)

  13. #3638
    senior cunt emmieslost's Avatar
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    i fresh, organic, local greens. made my first balsamic vinaigrette and its fantastic.

    making dressing > buying dressing

  14. #3639
    Quote Originally Posted by emmieslost View Post
    i fresh, organic, local greens. made my first balsamic vinaigrette and its fantastic.

    making dressing > buying dressing
    Can you please post the recipe for the kale salad with dijon mustard dressing? That sounded good! Thank you in advance.

  15. #3640
    Senior Member leapfreak's Avatar
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    Quote Originally Posted by Key West Digger View Post
    Also here we get Philadelphia in tubs that is whipped and spreadable. Easier at 4:00 O'Clock Tea time, rather than fighting 'clotted cream" you spend more time enjoying. ; )


    (the devil made me say this)
    The only Philadelphia we get is the sort in tubs that is spreadable. I had no idea there were even other types

  16. #3641
    Certified Grumple Bottoms Ron_NYC's Avatar
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    Quote Originally Posted by chicachinacochina View Post
    Can you please post the recipe for the kale salad with dijon mustard dressing? That sounded good! Thank you in advance.
    Don't do it. Fuck this cunt.
    Quote Originally Posted by bowieluva View Post
    Ron was the best part, hands down.

  17. #3642
    senior cunt emmieslost's Avatar
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    meh.

    http://www.epicurious.com/recipes/fo...ar-Slaw-366450

    1/4 cup fresh lemon juice
    8 anchovy fillets packed in oil, drained
    1 garlic clove
    1 teaspoon Dijon mustard
    3/4 cup extra-virgin olive oil
    1/2 cup finely grated Parmesan, divided
    Kosher salt and freshly ground black pepper
    1 hard-boiled egg, peeled
    14 ounces Tuscan kale or other kale, center stalks removed, thinly sliced crosswise (about 8 cups)

    Combine the first 4 ingredients in a blender; pur?e until smooth. With machine running, slowly add oil, drop by drop, to make a creamy dressing. Transfer dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Dressing can be made 2 days ahead. Keep chilled.
    Separate egg white from yolk. Place egg white in a coarse-mesh strainer set over a bowl. Press egg white through strainer with the back of a spoon; scrape egg white from bottom of strainer. Repeat with egg yolk, using a clean strainer and bowl. DO AHEAD: Can be made 6 hours ahead. Cover bowls separately and chill.
    Toss kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with remaining 1/4 cup Parmesan and sieved eggs.

  18. #3643
    wibbly wobbly timey wimey Seraphim's Avatar
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    Quote Originally Posted by Ron_NYC View Post
    Don't do it. Fuck this cunt.

  19. #3644
    senior cunt emmieslost's Avatar
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    it's just a recipe. i'll agree that i think the new member is an asshole troll, but whatever she asked nice. i try not to be a passive aggressive asshole, even to other assholes.

    i enjoyed the smite sammich, though. i was hungry. thanks.

  20. #3645
    Senior Member danakscully64's Avatar
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    I will be back to post pictures from my birthday celebration. No recipes though, sorry. You'll just have to get your ass to San Diego and try them :)

  21. #3646
    Titty Sprinkles beli's Avatar
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    agua fresca de sandia - watermelon water. yumm-o!

    Quote Originally Posted by Ron_NYC View Post
    I didn't come here to read.
    Quote Originally Posted by Cap-n Meow View Post
    That should be part of your tag line.
    "I didn't come here to read. I came to blast chicks in the face.'

  22. #3647
    Titty Sprinkles beli's Avatar
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    ahahaha when first posted the picture, it was one of robert downing, jr. instead. the yumm-o still applied lol
    Quote Originally Posted by Ron_NYC View Post
    I didn't come here to read.
    Quote Originally Posted by Cap-n Meow View Post
    That should be part of your tag line.
    "I didn't come here to read. I came to blast chicks in the face.'

  23. #3648
    senior cunt emmieslost's Avatar
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    i want some watermelon water. that sounds fantastic.

    i'm feeling like hell today, but i had a chicken in the fridge so i'm roasting it in sage butter. roasting radishes and brussels sprouts. and i'm going to try cauliflower mash which i'm a little scarred of but we shall see.

  24. #3649
    Administrator Olivia's Avatar
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    It's my birthday and I plan to spend the whole day eating to make me feel better about being so old.

    Lunch - Yum Cha

    Dinner - French. Fried cheese!!!!


    Camembert Sauce Cumberland
    Portions of Camembert cheese, deep fried, served with red-currant jelly, green peppercorns,
    port wine, lemon & orange zest & shallots.

    Dinner choices - my mouth is watering. I had the chicken last time. I am thinking Paupiettes de Veau Marengo sounds amazing.

    Tournedos Chasseur
    Eye fillet, cooked to your liking, served with onion, shallots, tomato pur?e, mushrooms,
    demiglace, cognac, & white wine.

    Faux Filets Maison
    Porterhouse steak, cooked to your liking, served with braised pickled onions, mushrooms,
    & finished with Shiraz wine jus.

    Filet de Porc aux Prunes
    Char grilled pork fillet, served with marinated black prunes, finished with demiglace,
    brandy & cream.

    Filet de Saumon
    Grilled fresh Atlantic salmon marinated in honey, soy sauce & sesame oil, served with a
    sweet chilli, coriander & ginger sauce.

    Paupiettes de Veau Marengo
    Thinly sliced veal stuffed with pork farce, served in a pot, with mushroom, tomato, basil,
    thyme & a garlic & white wine sauce.

    Poulet Florentine
    Baked chicken breast filled with spinach, onions & parmesan cheese, served with pine nuts
    & a pesto cream sauce.


    Rumpsteak d’agneau Algerien
    Chargrilled Lamb rumpsteak, cooked to your liking, topped with Merguez sausages, fresh
    peppers & tomato concasse on a bed of couscous.

    Truite Meuni?re aux Amandes
    Pan-fried de-boned trout finished with butter, parsley, lemon juice and roasted almonds.

    Sp?cialit?s

    Canard ? l’Orange
    Baked half de-boned duck, served with orange zest, Grand Marnier & meat glaze.

    Confit de Canard
    Michel’s own duck confit, served on a bed of panfried potatoes, with Foresti?re mushrooms,
    garlic, parsley, & duck jus.

    M?daillons de Veau aux Cerises
    Chargrilled veal medallions wrapped in bacon and served with morello cherries, kirsch,
    demiglace and finished with butter.

  25. #3650
    Senior Member Deviant Toaster's Avatar
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    Quote Originally Posted by beli View Post
    agua fresca de sandia - watermelon water. yumm-o!
    That looks awesome!

    Quote Originally Posted by emmieslost View Post
    i want some watermelon water. that sounds fantastic.

    i'm feeling like hell today, but i had a chicken in the fridge so i'm roasting it in sage butter. roasting radishes and brussels sprouts. and i'm going to try cauliflower mash which i'm a little scarred of but we shall see.
    I love cauliflower mashes. Oh hell I love all kinds of Cauliflower!

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