Posts tagged food

Posted 1 week ago
Posted 2 months ago

More kitchening

Well hell, while I’m at it I may as well tell you how I make steak, too. It’s easy-peasy.

Read More

Posted 2 months ago

Experiments in the kitchen

Last night I threw a bunch of random things into a pan, set the pan on fire, and called it food. Like a good scientist, today I attempted to replicate my results. I document my process here, also like a good scientist.

Read More

Posted 2 months ago
Posted 2 months ago
WAIT ARE ALL THOSE EATABLE FLOWERS OK RAW? THE SITE WAS NOT SPECIFIC ABOUT THAT.
strippingshipper asked

fuckingrecipes:

MOST EDIBLE FLOWERS ARE TOTALLY FINE TO EAT RAW - SOME MAY TASTE BETTER WHEN COOKED.

LIKE HOLY FUCK, SQUASH BLOSSOMS ARE TOTALLY FINE JUST PUTTING IN YOUR MOUTH, BUT IF YOU STUFF THEM WITH RICOTTA CHEESE, BREAD THEM LIKE AN ONION RING AND FRY THEM, IT’S LIKE THE TRANS SIBERIAN ORCHESTRA JUST STARTED PLAYING IN YOUR MOUTH!

THIS GUIDE IS A LITTLE MORE COMPREHENSIVE - IT DESCRIBES GOOD COOKING IDEAS FOR EACH FLOWER. 

Posted 3 months ago

kassiinovaa:

faithcomeshope:

thecakebar:

Apple Pie Fries Tutorial {click link for FULL recipe & tutorial}

Ahhh!

shut the fuck up….making these…

Posted 3 months ago

scissorsandthread:

Champagne Jello Squares | 1 Fine Cookie

As y’all know, I’m not big into drinking, but I love recipes that use alcohol because they’re usually super fun! And I don’t think you can get any more fun than these incredibly sparkly champagne jello squares! 1 Fine Cookie has a couple of different recipes for these babies, including a non alcoholic version for those of us who just want the sparkle without the kick!

Posted 5 months ago

xmits:

thecakebar:

French Toast Rollups Tutorial {click link for full tutorial}

Acid why would you reblog this…. /notes down to make later

Posted 5 months ago

trillgamesh:

frankensokka:

ireallyhatecornnuts:

schim:

chinad011:

pineapplebananacurry:

cookingformorons:

greencarnations:

How to make your ramen 9001x better, courtesy of /ck/

And you can buy roast beef and roast chicken on the internet. I am set for ramen for like a year now.

QUICK EGG IN UR RAMEN TRICK MY FRIEND TAUGHT ME IN HIGH SCHOOL

pour just enough water into your pot to cover your noodles and other ingredients, then get a small cup/fancy measuring 1 cup cup or w/e and measure out another cuppa watta. dump that shit in too.

make ur ramen. just start boiling and dump whatever you’re supposed to put in in the beginning. u know how to make ramen this isn’t ramen for snot nosed sobbing beginners ok

KEY PART: you know how it says on the back of the package to cook for about 4-5 minutes?? we’re cooking for 5 minutes. wait for your ramen to cook for the first three minutes. stare hungrily if you must. but the EXACT MOMENT 3 minutes hit here’s what you do:

  1. SCREAM. and then stir your noodles to make sure nothing is sticking to the bottom of the pot. (scream is optional) also make sure your broth is still more or less covering your noodles, if its not add a bit more. it doesn’t matter if some is still sticking up we just don’t want chewy noodles (unless you’re into that) (i’m into that)
  2. make a lil hole in your noodles. this little hole must have broth in it and nothing more. make it in the middle or the side it honestly doesn’t matter you just need a clear shot to the bottom of the pot
  3. crack your egg and toss that mother into the hole.
  4. COVER EGG WITH NOODLES AS QUICK AS YOU CAN
  5. DON’T. STIR.
  6. I SWEAR TO GOD IF YOU STIR FOR THE REMAINING MINUTE AND A HALF YOU probably won’t ruin anything you’ll just have egg drop soup i guess but IF YOU DON’T STIR
  7. Congratulations, you have poached an egg in your broth! Your poached egg now tastes like your ramen broth. Revel in your victory.
  8. no seriously that egg will be mildly chewy deliciousness oh my god if you can perfect this technique you will never have your egg in your ramen another way again

this is as close as you’ll get to ramen made in a restaurant…

I’m just glad this isn’t like that one post that was all “HOW TO EAT CHEAP WITH RAMEN STEP ONE ADD A SIRLOIN STEAK AND $20 WORTH OF INGREDIENTS”.

This is how you can tell I’m poor as fuck.

Most dried ramen is deep-fried which is why it’s so unhealthy. If you boil in plain water, strain, and then add to fresh hot water/broth, it’s a lot better for you in general.

Another recipe:

Boil your noodles. Strain. Take a small frying pan and melt two tablespoons of butter (margarine works but butter is better) on low heat. Add the noodles and flavor powder and mix well. 

ANOTHER recipe:

Get a bag of frozen stir-fry veggies from wal-mart. It’s like a buck fifty. Fry those suckers up with some tonkatsu sauce or soy sauce. Boil your ramen, strain. Pile the noodles on a plate, top with your veggies and sauce. Sprinkle a tiny bit of the ramen flavoring on top. Bam, stir fry. The veggies make enough to serve three people (three packages of ramen).

Other things you can add to ramen to make it taste better:

Chopped inarizushi.

A half a can of peas.

A half a can of tunafish to the shrimp kind.

CHIVES MAKE EVERYTHING BETTER.

Oddly enough, boiled potatoes to the beef kind.

Shredded cabbage.

Sliced boiled eggs. 

Matchstick carrots (you can get them from most grocery stores for like a dollar a package; alternately make your own from a cheap-ass bag of whole carrots).

If you’re gluten-free, you can make a gluten-free version of ramen by making and preparing spaghetti squash and using the bullion recipe above (substitute anything with gluten in it for something without, obviously). The “noodles” are smaller but damn is it tasty. Spaghetti squash, incidentally, grows at the least provocation so if you get a spaghetti squash (which are generally kind of expensive), save the seeds and plant them anywhere. Water them once a day. 

Spring-noodle soup, courtesy my husband’s Asian-American ex-girlfriend: Boil your ramen and strain. Heat up a can of soup broth, or simply prepare the ramen bullion. Dip the noodles into the broth forkful by forkful as you eat. You can add other stuff to the noodles, like veggies and meat, as you’re boiling it.

Saute some green onions and minced garlic in a pan in butter or margarine for a few minutes (you can substitute sesame oil for the butter or margarine  as well, if you happen to have it around. The sesame oil gives it a really good flavor). Add a dash of seasoned salt. Boil and strain your ramen noodles. Add to the saute mix, fry for a hot second, and you have awesome garlic noodles. 

Minute rice! You can add a small handful of minute rice to your ramen as it’s cooking for a more carb-heavy soup to get you through the day. If you couple this with veggies and meat it’s almost a round meal.

THIS HAS NOTHING TO DO WITH RAMEN, but if you make macaroni and cheese (Kraft dinner), add a can of tunafish and a half a can of peas to it to make a more filling, more rounded meal. 

Seriously, if you are broke and need to vary your diet in any way, I am the person to talk to. I grew up on this shit. A lot of is really unhealthy, but at least you won’t die of boredom.

THESE ARE ALL SUPER GOOD IDEAS THAT I DO ALL THE TIME AND CAN CONFIRM AS BEING VERY AWESOME AND A GOOD WAY TO SPRUCE UP A QUICK MEAL

but also

why do you add chopsticks to the oriental flavoured noodle packs

god i think they were saying to add the thing the ramen is flavored after except nobody knows what the hell oriental ramen is because they just gave it a vaguely racist moniker instead

anyway this all looks good as hell

Posted 5 months ago

foodfuckery:

Pumpkin Milk Chocolate Pie with a Gingersnap Crust

Recipe