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FoodPorn
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Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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1. BE KIND
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This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
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[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
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2
Came into some local blueberries so went to town. Muffins, mini cheesecakes with blueberry curd, and lemon blueberry bars
(lemmy.world)
33
This was very much a "to taste" recipe since I didn't really measure anything out exactly, but it included:
- 1/2 a seedless watermelon, diced
- 1 block feta
- 1 shallot, diced
- 1 lime, juiced
- basil to taste
- mint to taste
- olive oil to taste
- balsamic vinegar to taste
- sea salt and pepper (to taste)
With how unspecific it was it came out fantastic. I'm actually kicking my past self for not trying it sooner it's so good. Will probably pull this out again for the 4th
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Last Friday was midsummer, but because I'm not in Sweden but in Korea I had to improvise with ingredients which I could find here.
- Toast Skagen
- Fried salmon
- Gravad lax
- Crisp bread with cheese
- This years small potatoes
- Absolut vodka
- Danish Heineken
- Danish Somersby apple cider
- Strawberries with whipped cream
43
For supper I made colcannon for the first time, spicy Korean eggplant and BBQ pork cutlets. Whew it was great and I am stuffed.
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"The world is nothing without life, and all that lives takes nourishment "- Jean-Anthelme Brillat-Savarin.
(lemmy.world)
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I made quesabirria de res and proveletta cheese with consomme. My little innovation is that I gave it a pat of cilantro garlic compound butter with flake salt on top. I'm gonna die happy. These are the best tacos I've ever made. They taste better than being thin, god help me.
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Brined overnight. Sous Vide bath seasoned with roasted garlic, homegrown basil, oregano, & Rosemary for 2 hours at 130° before searing in cast iron.
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Chinese style BBQ pork on sauteed onions, spicy stir fry broccoli, white rice.
