What my future husband could potentially enjoy. (But more than likely it will be stuff like this!)
(Source: chasingmyowndream)
Leftover chicken with Bavarian sausage, simmered in a cornstarch- thickened gravy + stuff from my cocktail, salty sweet butter, tarragon, fennel & the secret ingredient, marmalade. Amazing. #stuffimade #food #foodclub #glutenfree #cookstagram #yum
Koreanesque BBQ short ribs*, rosemary 2 cheese polenta (havarti & cheddar), sauteed mushrooms and fresh garden greens…
*Marinade improvised after a cursory Google of “Korean BBQ” - I used:
Apple juice
Gluten-free soy sauce
Brown sugar
Garlic powder
Ginger
SRSLY OMG OMG OMG YOU GUYS
Before & after Hurricane Hez destroyed these like they murdered my family.
Developed by international ad agency bbdo for the umino seaweed shop, design nori is a series of intricately laser-cut seaweed for rolling sushi. Each sheet of five designs— sakura (cherry blossoms), mizutama (water drops), asanoha (hemp), kikkou (turtle shell), and kumikkou (tortoise shell)— is based on an element of Japanese history or symbology, meant to bring beauty, good fortune, growth, happiness, and longevity. Because of the precision required in the cutting process, the seaweed itself is a thicker variety from the sanriku region of miyagi. Umino plans to use the leftover clippings to sell as furikake topping or recompile into other sheets. The project was commissioned to respark the sale of nori following the tsunami in japan of 2011, at a time when umino director hiroyuki umino notes that japanese are eating less seaweed than in the past.
(Source: blknymph)
Herb roasted chicken, cheese grits, carottes braisées au beurre, spinach sautéed with lemon and a glass of Misconduct’s Misfit blend.
Best thing I’ve cooked in a while. Fucking amazing, actually.
(Source: epic4chan)
![I’d go on about this delicious gluten-free [corn] pasta bolognese I made as a Singalong pre-game dinner, featuring beef, minced bacon, carrots, garlic and mushrooms, but I don’t have enough of it for all of you, so instead, you can look and I will eat and moan in delight.](http://24.media.tumblr.com/tumblr_lubpb8nbQo1qz7au2o1_400.jpg)
I’d go on about this delicious gluten-free [corn] pasta bolognese I made as a Singalong pre-game dinner, featuring beef, minced bacon, carrots, garlic and mushrooms, but I don’t have enough of it for all of you, so instead, you can look and I will eat and moan in delight.
You’re so cute, Japan.
tomorrow: How Steve Jobs revolutionized the personal computer.
Crocheted baby vegetables
I’m really enjoying Ken Marino’s twitter war on aioli today.
[@kenmarino]
Aioli is THE WORST. It is just mayonnaise. Therefore, DISGUSTING.
I ain’t hating aioli, but this is hilermo.
Montreal poutine is a classic fare in Montreal, if great amounts are consumed of this Quebec dish it might land a trip to the hospital if you are not in the best shape. Nothing that medicare cannot cover. The recipe is quite simple. You need crispy french fries mixed with a handful of cheddar curds, and a chicken based sauce or gravy. It takes about 5- 10 minutes to make. Poutine is a standard in most restaurants in Quebec and the outlining regions that surround it. New York City is known to carry the dish in haute cuisine quarters. The cult of the poutine is well illustrated by a print by Anouk Paris who created for a Silk Screening class for Drawn and Quarterly. (via Montreal Poutine | Sandbox World)
So hungry for this.
Make the gravy gluten-free and I am there.
This poor girl passed out at the Brooklyn Beefsteak. Too much cow; the ushers woke her up. (by nealnyc)
SPIRIT ANIMAL
And that is how you do that.