Image by Brett L.
Yes, this is an appetizer of dressing, cheese, tomato and pipette. You eat the cheese and tomato off the end of the pipette while simultaneously squeezing the dressing from the pipette into your mouth. Ridiculous. And I love it.
Fun with pipettes is best kind of fun. It brings back memories of pipette water fights in AP Bio back in the Big D.
Ribucopia
Image by Another Pint Please…
Daddy’s Morning Medicine
Image by andyi
Morning sunlight streaming through a vodka-and-cranberry-juice.
If there were actually any vodka in this, it’d be a very, very depressing photo.
Morning Glory Street Food Restaurant and Cooking School
Image by David McKelvey
Ms Trinh Diem Vy, owner of three restaurants; Cargo Club, Morning Glory and Mermaid as well as the Morning Glory Cooking School is an internationally famous Chef. Her restaurant was the first to cater to foreigners visiting Hoi An, creating menus of family recipes, street foods and local specialties so that visitors could experience Vietnamese cuisine in comfort. She was also the first Vietnamese chef to start a cooking school in Hoi An, as well as an international standard bakery and patisserie.
New Mexico. Mrs. Fidel Romero Proudly Exhibits Her Canned Food. [Two Women Standing in a Kitchen Pantry. Pantry Contains Preserved Fruits and Vegatables.] 1946
Image by The U.S. National Archives Original Caption: New Mexico. Mrs. Fidel Romero proudly exhibits her canned food.. [Two women standing in a kitchen pantry. Pantry contains preserved fruits and vegatables.]
U.S. National Archives’ Local Identifier: NWDNS-33-S-12785
Created By: Department of Agriculture. Extension Service.
From:: Extension and Home Demonstration Activities
Image by Stef Noble
This is actually more of a contribution of Joe’s, as he introduced me to this cookie and is the one who always makes them. They are a variation on a recipe found on New Hope Mills pancake mix and, in fact, use the buckwheat variety. New Hope Mills, a water-powered gristmill on the National Register of Historic Places, is located in Moravia, NY. Their products can be found fairly easily in the region (at Wegman’s, for example), but you can also visit the mill directly for tours and products. You can also order it online at Taste of CNY or even Amazon. But what about those cookies, you ask?
—€“
Joe’s New Hope Mills Chocolate Chip Cookies
In a mixer, cream
1/3 cup butter,
1 egg,
approx. 1/6 cup of lemon juice,
1/3 cup brown sugar,
1/3 cup white sugar.
Then add
1 1/2 cups New Hope Mills Buckwheat Pancake Mix (I cannot vouch for other buckwheat pancake mixes),
1/2 cup chocolate chips,
1/4 to 1/2 cup coconut (toasted or untoasted, your preference)
1/4 to 1/2 cup nuts (we have been using pecans and will be trying macadamias at some point).
Spoon out onto cookie sheets with wax paper/parchment/Silpat/etc. and bake forಌ minutes at 375°.
Shove by the fistful into your mouth while hot.
—–
Lately, we haven’t been including the nuts, for no particular reason, and I think I actually prefer it that way as they get in the way of the hot gooeyness of the cookies. These are the only chocolate chip cookies that I can eat more than one of at a time, thanks to the slight tang of the buckwheat pancake mix that cuts through the goo.
The cookies picture above are actually “leftovers”. Joe usually makes a batch of dough and puts half in the fridge for later on. I’m sure it would freeze nicely as well (roll into balls first and freeze on a baking sheet, then put them in a bag). If you bake them right after making the dough, you’ll end up with a more flattened, chewy cookie, due to the warmer dough. The colder “leftover” dough tends to stay mounded up more, giving you a softer cookie middle, with a crisp outside. Both versions are excellent, therefore, you should always set some dough aside so you can have it both ways.
The dough is tasty as well… maybe eat half of your leftovers raw?
Image by cbcastro
My potluck contribution to my family’s Easter dinner.
With hints of ginger in the cake. Cream cheese frosting with more ginger and orange zest . It came out yummy. Recipe courtesy of the Martha Stewart Living Cookbook.
Dream from childhood
Image by sakura_chihaya+
↑So big caramel custard.(400g)
Favorite the caramel custard is eaten until full it becomes the stomach. =)
…But,I have heartburn. =(
From Cinnabon
Image by su-lin
Two regular cinnamon buns and two chocolate cinnamon buns. They’re very very very sweet and huge. They’re better with a little extra cream cheese frosting on them!
Image by Ewan-M
A posh gastropub in a newly-redeveloped area of town. (It was in the Good Beer Guide as the Ferret and Firkin in the Balloon Up the Creek.)
Address: 114 Lots Road. Former Name(s): Ferret and Firkin in the Balloon Up the Creek The Balloon Tavern. Owner:Food and Fuel (website); Punch Taverns [Spirit Group] (former); Firkin Pub Co (former). Links: Fancyapint Beer in the Evening London Eating Dead Pubs (history)
J’ai travaillé sur un projet secret. Une réplique miniature d’une table de Dessert de Shauna Younge.
Ce projet a Ãté publié dans le magazine Nonpareil, voici l’article, avec la vraie table.
Voici également nombreuses images de ma table. Il faut cliquer sur les images pour les voir en grand.
Absolument tout a été fait par moi, la table, les plats, le tissu, les aliments.
I’ve been working on a secret project. A replica of dessert table designed by Shauna Younge.
You can view the feature in this online magazine of Nonpareil.
Here pictures of my table. As I have loads of pictures, please click on them so you can see them full-size!
I did absolutely everything, the plates, the table, the fabric, the food.
Image by flydime
A pincho (Spanish; literally, thorn or spike) or pintxo (Basque) is the name of certain snacks typically eaten in bars, traditional in northern Spain and especially popular in the Basque country. Originating in the Basque Country, they are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and they are usually regarded as a cornerstone of Basque Culture and Society. They are related to tapas, the main difference being that pinchos are ordered and eaten individually, whilst tapas are usually a small portion of food to be shared. In addition, tapas are served on a small dish, whist pinchos are generally arranged on bread slices (http://en.wikipedia.org/wiki/Pincho).
Pinchos / Spain, Barcelona
Image by flydime
A pincho (Spanish; literally, thorn or spike) or pintxo (Basque) is the name of certain snacks typically eaten in bars, traditional in northern Spain and especially popular in the Basque country. Originating in the Basque Country, they are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and they are usually regarded as a cornerstone of Basque Culture and Society. They are related to tapas, the main difference being that pinchos are ordered and eaten individually, whilst tapas are usually a small portion of food to be shared. In addition, tapas are served on a small dish, whist pinchos are generally arranged on bread slices (http://en.wikipedia.org/wiki/Pincho).
I am partnering with my friend and fellow food blogger Kelly Senyei of Just a Taste to giveaway her book FoodBlogging For Dummies. There will be one (1) winner whom will receive one (1) copy of FoodBlogging For Dummies by Kelly Senyei. The retail value of Food Blogging For Dummies by Kelly Senyei is US$ 24.99.
The only thing better than cooking and eating is talking about it! Combine your two loves”food and blogging—with this ultimate guide for food bloggers everywhere. Food Blogging For Dummies shows you how to join the blogosphere with your own food blog. This unique guide covers everything: how to identify your niche, design your site, find your voice, and create mouthwatering visuals of your best recipes and menus using dazzling lighting and effects. You™ll learn how to optimize your blog for search, connect with social media, add widgets, and much more.
Walks you through the technicalities of starting your own food blog
Explores what you need to consider before your first post ever goes public
Shows you how to create lip-smacking food visuals using special lighting and clever effects
Explains SEO and how to make sure your site and recipes are searchable
Goes into social media and how to use it effectively with your blog
United States only
May 13, 2012, 11:59 pm PST. Winner will be randomly selected and contacted via email on May 14, 2012.
Share this giveaway on Facebook. Submit 1 extra entry using the form below.
Retweet this giveaway on Twitter. Submit 1 extra entry using the form below.
Follow Just a Taste on Twitter. Submit 1 extra entry using the form below.
The prize is proudly sponsored by Kelly Senyei of Just a Taste.
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The New Entry Form
If you’re a regular on Rasa Malaysia, I’m sure you noticed that mysystem was down when the KitchenAid giveaway reached over 5,000 entries and you couldn’t enterto win.
This new entry form will be able to handle many entries without breaking my site. All entries will be stored in my website database and you will have a fair chance of winning.
