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misofoodtrips · 1 year
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Salt and Pepper Fish Fillets from Combo Express in Vallejo, CA
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mxllktx · 11 days
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Was gibt es am Morgen Schöneres als den Duft frisch gebratener Spiegeleier, der verführerisch aus der Küche strömt? Wenn wir am Sonntag länger ausschlafen, genießen wir gerne ein ausgiebiges Frühstück. Geht es euch ebenso? Dann solltet ihr unbedingt unsere Tipps und Tricks kennen, wie ihr die köstlichsten Spiegeleier braten könnt. Ein normales angebratenes Ei ist euch zu langweilig? Dann haben wir verschiedene Variationen des Frühstücksklassikers für euch: Mit nussigem Sesam, mit würzigem Pesto oder mit scharfem Harissa!
https://www.habe-ich-selbstgemacht.de/das-perfekte-spiegelei-braten-mit-3-variationen-rezept/
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visisippi · 11 months
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I love this pie. Never thought that it could goes well with ice cream.
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mimismunching-blog · 3 months
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I made homemade scones!! They turned out so well! Maybe it was beginners luck!
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cuklev · 9 months
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itzmikaella · 1 year
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Birthday 🎂 Lunch #ayce #aycesushi #buffet #food #foodie #foodblogger #foodblogfeed #foodstagram #sushi #sushitime #sushi🍣 #japanesefood #bayarea #bayareaeats #bayareafoodie #bayareafood #mukbang #mukbangers #instafood #foodlover #foodtravel #foodtrend #foodtrip #foodtrippin (at Fuji Sushi Buffet Concord) https://www.instagram.com/p/Cp8QqngPG5L/?igshid=NGJjMDIxMWI=
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restorativemeal · 7 months
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Menu One
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Menu one from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook"
Stats
Dinner Party Guests: 3
Injuries: 0 
Lessons Learned: 1
Instagram Story Features: 1 
Contents
Florentine Pizzaz: wholemeal and plain flour base, sour cream, onion, mushroom, tasty cheddar cheese, olives.
Apple, Celery and Nut Salad: apple, celery, walnuts, vinaigrette.
Fat Freddie’s Pumpkin: Pumpkin, wholemeal bread, yeast extract, nutmeg, egg, gruyere, cheddar cheese, sour cream.
Rowan Bishop and Sue Carruthers’ recipe book is the most inspired and grand cookbook of all. I looked at, considered and executed menu one over the last week of August. The preceding week I knew I wanted to make Fat Freddie’s Pumpkin for people that I cared about. It turns out, I actually needed to make Fat Freddie’s Pumpkin for people that I cared about. August alone had been a tumultuous month, but on Tuesday I hit a personal record of two rejections in a singular day. One, in the form of a simple “yes”, to a query as to whether I had been blacklisted, and another in response to a social experiment which when explained to a friend on the Monday it garnered the reaction, “[my name] NO”. That being said, Fat Freddie’s Pumpkin taught me that maybe the social experiment went the exact way it was supposed to.
Frazzled when leaving work that Tuesday evening I forgot to turn the sound system off (I was reprimanded for this on Wednesday morning). I walked all the way home from the supermarket after work only to realise that I had forgotten the block of tasty cheese, which I needed in order to make the Florentine Pizzaz that night. I took three large gulps of a three quarters full bottle of white wine that had been sitting in my room since the weekend and left again. I tried the petrol station first but they didn’t even sell butter, so I had to traipse further to the supermarket. My boss was at the supermarket, and as I walked toward the self checkout with my $13.50 block of tasty cheese I saw her again. Unable to face her I meandered the aisles listening to a certain song from a certain playlist.
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A wholemeal/plain flour base and a cooked Florentine Pizzaz
Wednesday arrived, though I only had three confirmed dinner party guests, two of whom were my flatmates, I was still overtly positive. Basking in the glow of rejection and the promise of Fat Freddie’s Pumpkin that night. Despite my overt positivity, I was struck with an inner anxiety regarding the availability of pumpkin at the supermarket. Would the supermarket supply pumpkin? If they did, would it all be taken by other shoppers? If not, would they have it in the weight that I wanted? (1-2kgs). The supermarket did supply it, other shoppers had not taken it, but they did not have it in the weight I wanted. I stood at the pumpkin box holding a pumpkin in each hand, trying to gauge a sense of which pumpkin would weigh in the lightest. The one I walked away with weighed in at 3kgs. I drove home thinking about how it was going to take at least 2 hours to roast and it was already 6:27 PM. I had told the dinner party guests that dinner would be ready at 8:30 PM. I decided not to mention the predicament I was in. 
Slicing the top off the massive pumpkin was scary, even without the time crunch. In the end I took too much off, which potentially derailed the entire dish. Discarding the innards I replaced them with croutons, delicious now, but they wouldn’t be later. They were drowned in marmite hot water, smothered with the egg, cheese and nutmeg mixture and then sealed with the pumpkin lid before being shunted into the hot oven.
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Fat Freddie's Pumpkin moments before going into the oven.
I finally had time to entertain my first dinner party guest who had sat down at the table, it was just after 7 PM and she also resided at my flat. I quizzed her on how one would slice a celery thinly and on a diagonal as Bishop and Carruthers described in their recipe for the Apple, Celery and Nut Salad. It was easy, so was thinly slicing the apple, though I had my first near miss of this journey and had to pause to sharpen the knife. The salad seemed incredibly easy, and it was, because I threw in a quarter cup of balsamic vinegar, my eyes had skimmed over the “(see p.165)” beside “¼ cup vinaigrette dressing”. My first and only actual dinner party guest pointed this out upon arrival. 
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Thinly sliced apple and celery, prior to walnut and balsamic vinegar addition.
At 8:30 PM we ate the Florentine Pizzaz and Apple, Celery and Nut Salad. Having reheated the pizzaz on a baking tray while I prepared the pumpkin, it looked a little dubious put back together in the dish I had baked it in the night before. We discussed the days we had had and what we had on tomorrow, Thursday, the last day of August. Mid August, I had thought it hadn’t been as rewarding as July. I have since come around, despite rejection, despite realisation, despite loss, August has been my favourite month of the year so far, for despite that rejection, realisation and loss, an overt positivity was birthed and a new hope flourished.
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Entree is served, Florentine Pizzaz and Apple, Celery and Nut Salad.
My iPhone timer went off at 9PM, I removed the tinfoil that covered Fat Freddie’s Pumpkin and left it unprotected to the wrath of my oven for the last 15 minutes to serve at 9:15 PM. When I removed it from the oven that final time, I knew at first glance - it was inedible. I hoped and I prayed that my guests were hungry, for nothing. But watching their faces light up as Fat Freddie’s Pumpkin emerged from the kitchen was enough. Everyone committed to taking a bite but no one could chew, no one could swallow. I like to think, this was user error by me, that if I had just mixed the contents of the pumpkin prior to roasting, then the croutons wouldn’t have been soggy, not so concentrated in marmite for Bishop and Carruthers promised that it tasted wonderful. I have come across a lot of empty promises this year and I have learned from them, Fat Freddie’s Pumpkin has fallen into that category of empty promises. From Fat Freddie’s Pumpkin I learned that sometimes when things seem fun and exciting and wrong, they usually are.
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Fat Freddie's Pumpkin, presented and served.
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healthsweatin · 1 year
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#fruits #happyday #happytime #happylife #excited #keepgoing #fresh #love #health #amazing #fyp #healthyfood #healthymeals #healthyliving #healthyfood #yummy #food #diet #liker #jedzenie #foodblogfeed #instadaily #insta #instagramers #foodblogger #foodphotography #loveit #universe #amazing #motivated (w: Kopdaran Nvlf Jakarta) https://www.instagram.com/p/CnDS1YSoTOk/?igshid=NGJjMDIxMWI=
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scrumptioustea · 9 months
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Being an Indian and not lnowing that most of our dishes are vegan was embarrassing. Growing up and learning these terms like 'vegan' mase me realize most of the food at my home was vegan . Idli Sambar , Masla Dosa , poha , upma , khichadi etc
The basic-est meals were vegan
Tbh veganism isnt always supposed ti ve expensive .
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klogggzz · 9 months
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I KNOW WHAT YOU NEED, Introducing KRACK’D KANDY By KLUTT’R💜💫 ..
This Is My First Release Of Kourse ..
4 Diff Flavors For You To Choose From With 2-3 Piece Holds, Tray Hold, & Lidded Tray Dekor As Well Or Get The FP Which is HUD OPERATEDDD‼️
#secondlife #secondlifeavi#secondlifedecor#secondlifeblogger#secondlifeonly#secondlifecreator#slfurn#secondlifeavatar#secondlifefashion#secondlifecreator#secondlifeevents#secondlifeevent#secondlifeshop#secondlifeshopping
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𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧:📍Universal Studios 🎢 SWIPE LEFT FOR FULL REVIEW 🙂 ⁣ ________________________________⁣⁣ What I tried….⁣ ⁣ Location: Toadstool Cafe (Nintendo World) ⁣ ⁣ ➜ Princess Peach Cupcake(VG)- $10⁣ — Raspberry filled Funfetti cupcake, buttercream frosting and Princess Peach chocolate crown⁣ ⁣ ➜ Rating: 8/10 ⁣ ••••••••••••••••••••••••••••••••••••••⁣ ⁣ ➜ Super Star Lemon Squash - $8⁣ — Honey lemon soda with mango stars and assorted tropical bobas⁣ ⁣ ➜ Rating: 9/10 ⁣ ••••••••••••••••••••••••••••••••••••••⁣ ⁣ #themeparks #themepark #funday #foodreview #foodblogfeed #foodblogeats #universalstudios #amusementpark #universalstudioshollywood #cupcakes #boba #nintendoworld #mariokart #princesspeach #nintendo (at Universal Studios Hollywood) https://www.instagram.com/p/CpyVqFQvhmF/?igshid=NGJjMDIxMWI=
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beautlifewrites · 1 year
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Mid-week dinner inspo 🍜 I could go to Salt everyday and never order the same thing. Menu is so varied with delicious sushi, small plates and larger hot dishes. Standouts this time were the Beef & Shiitake Yakitori, Chicken Karagge and I can’t not order the Kimchi Fries. #scottishfoodies #scottishfoodblog #glasgowfoodblogger #lanarkshirelocal #lanarkshire #saltsushi #sushi #hamiltonfoodie #hamilton #streetfood #scottishfoodblog #foodrecommendations #discoverunder5k #discoverynder1k #foodblogfeed #glasgowfoodies #foodblogger (at Salt Hamilton) https://www.instagram.com/p/CqVw2aOINPh/?igshid=NGJjMDIxMWI=
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Frisches Kürbispüree und kräftiger Espresso, kombiniert mit allerlei herbstlichen Gewürzen: Wer einen leckeren Pumpkin Spice Latte vor dem Kamin schlürft, der wird die kühlen Herbsttage willkommen heißen. Der Starbucks Hit Kürbis Latte lässt sich auch daheim ruckzuck zubereiten.
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visisippi · 1 year
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Ramen ❤️
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mimismunching-blog · 4 months
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Tea and almond croissant!
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