#foodblogging

[dduane]

Took another run at the honey-fried apples recipe this afternoon, so that I could get rid of the current closeup image that has a (gasp) modern fork in it. (I have no idea how that slipped in there. Normally I'm careful to keep the process shots out of the front-page slides.)

...@petermorwood also roasted another of the smoked pork belly strips we had in the freezer. Because pork and apples are friends.

I think it'll all probably last about another hour. :)

#Food and Cooking of the Middle Kingdoms #FACOTMK #recipes #foodblogging #from another universe

[unpretty]

do you have a link to a good empanada recipe?

here is the empanada recipe i looked up because one time after helping her make empanadas nana was like 'now you know how to make them yourself next time' and i realized she expected me to be able to retain any of that even though she hadn't given measurements and i hadn't taken notes, and when i tried asking dad he was like 'you've made empanadas before? you know how to make them, you're a good cook' and i decided it would be easier to just print a recipe off about dot com (now the spruce) than try to explain to my dad that i do not passively absorb recipes through osmosis

this recipe made me realize that empanada dough is supposed to be pastry dough and the fact that empanada day involved hours and hours of everyone in the family standing around a table kneading dough was insane actually. it's pastry. imagine kneading pie crust. the only explanation i can come up with is that nana didn't have a fridge and her version didn't need to be chilled. however i'm not making dough like that ever again in my life. the first time i made these for my dad he was like, "see? i knew you'd get it. you're like a master at this now. you even found a way to make the dough come together without having to knead it all day." and i didn't have the heart to tell him that the recipe i was using was from about dot com.

my notes on the recipe are that it calls for too much onion. three onions? for one pound of meat? that's too much onion. only my grandpa tries to put that much onion in and nana doesn't let him because that's nuts. i like making a batch of caramelized onions in the slow cooker or instant pot, or using onion powder, because even setting aside my textural issues i am not actually supposed to eat onion and those kinds of onion make me suffer less for my sins. if you are capable of eating that much onion without going straight to hell then follow your heart. also add as much garlic as feels right but that goes without saying because it's garlic.

if you grew up in a hamburger helper household you may be tempted to try draining the fat from the beef. do not do this. you need that fat. empanadas are not a health food.

the recipe calls for regular raisins, which is incorrect. they need to be golden raisins.

growing up we made the beef mixture and then the sliced black olives, golden raisins, and hardboiled egg got added at the end. however i started mixing in the olives and raisins like that recipe said and i do think that turns out more consistent. however if you have people who want different ratios of beef to olive to raisin, doing it nana's way means everyone can mark the ones they made for themselves.

we always pressed the edges of the empanada together with a fork and then poked holes in it with the same fork. it didn't matter if they weren't super consistent because they were going to be deep fried. however i hate hot oil so i bake mine and i bought a set of 6 inch plastic empanada presses

they make everything much easier and more consistent

if you want to be extra then instead of poking holes with a fork, you can use a flower-shaped vegetable cutter to cut a flower out of the assembled empanada, then press it back on at a slight angle using a straw and glue it in place with the egg wash.

nana also put powdered sugar on her empanadas when they were done but i feel like that makes more sense when they're fried, so i don't

#original #foodblogging

[sword-and-stars]

Trust the process.

(And if you can’t trust the process, trust America’s Test Kitchen. They’ll never lead you astray.)

#foodblogging #baking

[archacovercosine]

tea shipment finally arrived I got some good ones. But next time I'm not sure I'll order from the uk to europe again, the import costs were a bit more that I had initially calculated from a cursory search (10 bucks extra added to shipping).

#foodblogging #teablogging?

[master-of-47-dudes]

Baked salmon with rice, roasted broccoli and onions.

This was pretty simple tbh, just an oven meal for everything (all cook at 450 degrees, onion for 25 mins and salmon & broccoli for 15). Not one pan, but close enough and very delicious.

#food #comfort food #dinner #cooking #foodblogging #foodblr

[biohazard-inevitable]

Wooo! New ways to eat veggies unlocked! Involves cheese, yes, but some veggies are better than no veggies!

#personal #foodblogging #its steamed broccoli with cheese sauce #i gotta get the portioning right i made too much cheese this time #but the steamed broccoli is actually great! #tryin to get myself to eat more vegetables #since i eat a lot of pasta and red meat #need some veg to ballance it out but tastebuds dont like veg often #broccoli is an exception though #its GREAT! #love it #when properly cooked n all #love being able to cook every single day

[genericcookingblog]

pancakes!

#cooking #cooking blog #chefblr #pancakes #cook #foodblogger #food blog #foodblogging

[errorsansofficial]

My lunch

#as error #unreality #Utmv #foodblogging #yummy #Meal #food

[ireonic]

foodblogging on my nonfood blog again

Butter chicken and rice 🙏🙏

#BRUH I MADE IT A LIL TOO SPICY AGAIN EVEN I CAN FEEL IT #Its so good tho I love it SM but my mom and my sister can't eat this 😭😭 they have no spice tolerance 😪😪 #Nah this is good tho hear me out damnnnnn #Foodblogging #Butterchicken <3333

[blue-karabi]

#foodblogging #videoblog #videos #tea #brownies #beautiful #videography #art #video #city #dhaka

[foxstens]

i have discovered the wonders of canned tuna in olive oil

#my posts #foodblogging #in my 25 years on this planet ive never had it bc it was always too expensive #ive always been a big fan of canned tuna bc its so easy to use #and its one of the very very few foods im never not in the mood for #the past like 5 years i mostly used tuna in brine or water #but like 6 months ago i found one that had both brine and water and it was always on sale #we used it so much it was so fucking good oh my god #but then it just kind of disappeared and i wasnt able to find it anywhere #so i said fuck it im gonna try all the tuna until i find another one i love #turns out most are still bad for one reason or another #but the one i tried in olive oil is fucking amazing #its so expensive tho... #everything is expensive nowadays tho... #i wish i had a lifetime supply of grilled fish fillet instead.... #i love fish so fucking much

[whathannelblogs]

EggBuster Korean Egg Drop Sandwich Review

EggBuster Korean Egg Drop Sandwich Review

View On WordPress

#egg buster #egg drop #egg drop sandwich #egg sandwich #eggbuster review #eggbuster sandwich #Food #foodblog #foodblogger #foodblogging #korean egg drop #korean egg drop sandwich

[unpretty]

Having dough in your fridge truly does make you mad with power. Do you have any good sourdough discard recipes? I like to swap it into my overnight sweet rolls so it has time to ferment a bit and impart its flavor.

Just remove the same amount of flour and liquid as 50/50 of your discard.

i usually make waffles on weekends because it also uses up the whey from when i make yogurt (i use it instead of buttermilk). sometimes i make crumpets but not so much lately.

#original #foodblogging

[sword-and-stars]

If you think I didn’t inhale three of these the moment they were cool enough to get out of the pan without burning off all my fingerprints, you’ve got another thing coming.

#foodblogging

[archacovercosine]

my snobby hot take of the day is that japanese curry is nigh-inedible slop, which should come as no surprise given its third-hand origins (stolen from the Brits, whose imitations of the original Indian source are still somewhat passable) and the way it is typically produced (open packet of curry powder and toss it into a roux (!) ).

Although it is very funny to see Japan of all places, the nation still abroad regard as the heaven of culinary asthetes, descend into this madness.

#thoughts #foodblogging

[1-1-s1ay-2-2]

This amazing Asian salad with grape tomatoes and some mini sweet peppers on the side. #yum ✨ #slay #food #foodpic #foodphoto #foodphotography #lunch #foodie #foodies #foodpics #foodstagram #foodgram #foodblogging #photos #pics #photoset #photosoffood #lunchtime #lunchideas #vegan #vegetarian #pescatarian #nutrition #health #wellness #fitness #bodymindsoul #eat #eating #lunchanddinner ✨ @slaytonjd @deafgirlsmusic @glowbuggallery - ✨🥗✨🥗✨ (at USA) https://www.instagram.com/p/Cey0XRpuR-k/?igshid=NGJjMDIxMWI=

#yum #slay #food #foodpic #foodphoto #foodphotography #lunch #foodie #foodies #foodpics #foodstagram #foodgram #foodblogging #photos #pics #photoset #photosoffood #lunchtime #lunchideas #vegan #vegetarian #pescatarian #nutrition #health #wellness #fitness #bodymindsoul #eat #eating #lunchanddinner