The food thread

[Taters]

I want blueberry cookies.

[Avron the S'wit]

Awwwwh, I'd send you all some if you weren't so far away!

[Will Zurmacht]

Happy Easter Family Feast

Baked Honey Ham
" Mac-N-Cheese
" Green Bean & French Fried Onion Casserole
" Cornbread Dressing (Paula Deen's recipe)
Giblet Gravy
Sweet Potato Mash

Bread and desserts, while delicious, were store-bought, so I won't mention those.

Favorite items: cornbread dressing w/ giblet gravy, and SP mash.

[Generalno1]

The thing about Indian cuisine in terms of meat, is that we don't allow the flavor of the meat itself to be the center, for us, It's all about the spices.
That's true for most Indian cuisine actually, Look at the regular Indian chicken fare. The meat is incredibly soft, and the flavor comes from the spices.
Indian people marvel that some cuisines don't even add salt to some foods.

[Argonanza]

Tenderloin with chanterelle stew and sauce.. Oh god I'm so stuffed.

I think I'm finally getting what the deal with wine is..

[Musicman247]

Fajita, sausage and ribs. A good old fashioned Pachanga!

[Taters]

Slow-cooked rabbit and kielbasa with leeks, served with steamed asparagus.

[ironmaiden83]

I made cupcakes from a butter gold box mix (yeah, I cheated) and baked Butterfinger eggs in them. The eggs sank to the bottom but they were still yummy. I shared some with a couple of people at work and recieved complements.

[Archea47]

Fried eggplant and stuffed artichokes nap time

[Avron the S'wit]

Tonight on episode two of Cooking with Avron - walnut-horseradish steak and a side of spinach!

Spoiler:

Mmmm, it is to die for. I think I would have chilled the horseradish mixture beforehand to give it a little extra ooomph, but the steak is spot on - with a nice garlic and thyme mixture baked in - and spinach is always tasty.

Oh, man. This cooking thing isn't so bad after all!

[Archea47]

Oh, man. This cooking thing isn't so bad after all!

Quite All it takes, as you've shown (though the big meat pic freaked me out a bit ), is a little bit of practice to make at home those dishes that you wish restaurants would cook right, or that you couldn't afford to go out and eat every night. And like you mentioned back in your post about the magazine article, cooking something and then enjoying it really does feel good. And when cooking for yourself you can get out of the circle of sodium-poisoning/dehydration by escaping the high amounts of salt fast food and so many restaurants use.

I'll be on vacation next week; time now for everyone to cook for me

[Avron the S'wit]

Yeah, I'm not really a photographer...I'll probably skip visuals from now on. But it sure is delicious!

[HonningbrewMAX]

Currently addicted to Bigos a kind of Yorkshire pudding filled with white cabbage and sausage......well just about anything.

Great with a cold glass of Tyskie

[Archea47]

Yeah, I'm not really a photographer...I'll probably skip visuals from now on. But it sure is delicious!

No no, your photography was great! I just was making a vegetarian joke

[Argonanza]

My tummy is growling! But the fläskpannkaka is not ready yet! Hnnnghhhh!!

[Leilah]

We had leek and mushroom quiche last night. And finally, after years of scowling at my pastry attempts, and later apologising for them, I seem to be able to manage a lovely shortcrust pastry which might crack here and there every now and then, but tastes heavenly and is buttery and, well, short, like it should be.

Tonight I'll pull out a good old chicken a la king, which is one of husband's favourites and will go down well with the cooling weather.

[Taters]

Made a pot of sauteed cabbage and bacon with dill, a bit of garlic, and a bit of beef both concentrate, all topped off with sour cream. Comfort food at its best.

[Leilah]

Good grief, that sounds like the perfect lazy meal! I think I'll make it as soon as I can lay my hands on some bacon.

I made a cake yesterday. Not surprising, right? A super simple chocolate sheet cake covered in gooey, fudgy, nutty frosting, and finally meeting husband's perfect chocolate cake rexpectations (I've been trying for YEARS. It can't be too dry, or too moist, or too light, or too sweet, and the list sort of goes on and on). Just goes to show, you can't really go wrong with a cake recipe from Joy the Baker.

[leroybrown]

Plant update 4/19/12 (hope you guys aren't bored with this I think it's cool)

Tomatoes
I'm gonna have to start clipping them short as they are taller than myself (I'm 5'10").

Squash & Cucumber
Just fertilized yesterday. The squash doesn't look too fantastic I know, I'm workin on it they'll be ok. The squash on the left produced one..squash and it was kind of gross. Hopefully they'll be better now that they are being watered better and I fertilized.

You can see the cucumbers in that pic. I didn't realize one was even there till I saw it in the pic haha. I honestly just like the leaves, they are so big it's like they are from another world.

Jalepeno (or however it's spelled)
I'm thinking about naming this plant. It is one year old now and survived a freeze with out being covered (so not my fault...) I had to clip off the majority of the dead plant and it just grew new stems. Now it's spring and it has like a dozen buds on it.

[Leilah]

I never get bored of plants, leroy! Also, I'm totally going to start on my vegetable garden... late this afternoon. I wanted to start this morning, but I slept too well and too late.

Also, I made a buttermilk cake with a caramelly walnut topping. Holy crabsticks. It might just be the best damn cake topping I've ever had, and I'm totally sold on using buttermilk in cake - it makes the cake super soft and delicious and not at all dry.

[Frost Mage]

I never get bored of plants, leroy! Also, I'm totally going to start on my vegetable garden... late this afternoon. I wanted to start this morning, but I slept too well and too late.

Also, I made a buttermilk cake with a caramelly walnut topping. Holy crabsticks. It might just be the best damn cake topping I've ever had, and I'm totally sold on using buttermilk in cake - it makes the cake super soft and delicious and not at all dry.

I know what I'm having for breakfast tomorrow.

[leroybrown]

Those two cucumber plants are doing so well I'm going to give some away this weekend! I've never had fresh off the vine cucumbers, when you cut them they are very aromatic which is pretty cool.

[DorostheConqueror]

Blasphemy Sandwich tonight. Ham and warm mozz on two thick carved hunks of delicious buttery challah bread. Oy!

Marge, are we Jewish?

[MARS]

I'm about to cook my first ever can of Campbell's tomato soup. Wish me luck.

[Will Zurmacht]

Feasting on mozzarella cheeze sticks, baked in a toaster oven and served with Ragu style mary nary sauce. The brunch of champs.