xkcd

by **mieulium** » Tue Jan 04, 2011 3:21 am UTC

Soufflé = instant win!

by **podbaydoor** » Tue Jan 04, 2011 7:40 pm UTC

Profiteroles from the NYTimes:

by **Microscopic cog** » Tue Jan 04, 2011 9:05 pm UTC

I came across this on the internets. Thought I'd share. Prettiest food ever, it would almost be a shame to eat it.

Spoiler:

by **Zohar** » Wed Jan 05, 2011 6:39 am UTC

In it defense, it's probably not very tasty, so you might not want to eat it.

by **poxic** » Wed Jan 05, 2011 6:51 am UTC

The cake underneath all the royal icing and decoration could well be tasty. It's expected that those parts come off before ingestion, I think.

by **Zohar** » Wed Jan 05, 2011 7:09 am UTC

Oh, I didn't know that. That could be even sillier.

by **Microscopic cog** » Thu Jan 06, 2011 8:14 pm UTC

The flowers most definitely. Not sure about the gold. Might just be eatable.

Either way, it's pretty.

by **Arariel** » Sun Jan 16, 2011 3:46 am UTC

Spoiler:

That's my favourite dish. Delicious.

Spoiler:

You haven't lived until you've had hot pot.

I stick with the Chinese idea of food: Stick enough spices on something, and you can make cockroaches delicious. Plus, nice and crunchy.

by **cerbie** » Sun Jan 16, 2011 8:10 am UTC

What is that top food?

...and, mmmmm...steaming mushrooms and green onions.

by **Arariel** » Sun Jan 16, 2011 6:57 pm UTC

The top one is "fu qi fei pian".

by **PictureSarah** » Sun Jan 16, 2011 7:14 pm UTC

In my personal vision of heaven, there are no such things as blood sugar and calories and simple carbohydrates....and I am able to have chewy, tangy, crusty sourdough with butter and tea (with sugar!) for breakfast every damn morning. As much as I feel like.

: sourdough_291_20090115-1445251.jpg (60.11 KiB) Viewed 4368 times

by **podbaydoor** » Mon Jan 17, 2011 5:14 am UTC

PictureSarah: Secretary of Penile Nomenclature and Bread Evangelism

Mouth is watering already.

by **|Erasmus|** » Mon Jan 17, 2011 5:22 am UTC

Those baguettes do look pretty darn sexy... (and that's not -meant- to be a euphemism).

by **mieulium** » Mon Jan 17, 2011 11:54 am UTC

by **PictureSarah** » Mon Jan 17, 2011 9:51 pm UTC

Today in Things I Will Eat Regularly When I'm Too Old to Care That I'm Fat:
Baked Brie

Apple-Cheese Danish

: apple-cheese-danish-xl-64598965.jpg (70.75 KiB) Viewed 4315 times

Baked Mac'n'Cheese

by **Bakemaster** » Mon Jan 17, 2011 10:03 pm UTC

PictureSarah wrote:Today in Things ~~I Will Eat Regularly~~ My Husband Won't Let Me Eat Regularly When I'm Too Old to Care That I'm Fat, Because He Will Still Care About My Health, But Every Now And Then He Will Make Them For You From Scratch

by **mieulium** » Tue Jan 18, 2011 6:41 am UTC

PictureSarah wrote:Today in Things I Will Eat Regularly When I'm Too Old to Care That I'm Fat:
Baked Brie
attachment
Apple-Cheese Danish
attachment
Baked Mac'n'Cheese
attachment

AMEN.

by **icenine** » Thu Jan 20, 2011 3:31 pm UTC

PictureSarah wrote:Today in Things I Will Eat Regularly When I'm Too Old to Care That I'm Fat:
Baked Brie
baked-brie-01-af.jpg

Apple-Cheese Danish
apple-cheese-danish-xl-64598965.jpg

*Drooooools*.

by **podbaydoor** » Fri Jan 21, 2011 3:04 pm UTC

BAKED mac n' cheese? Preach it, sister.

by **Thesh** » Sat Jan 22, 2011 3:01 am UTC

I've always preferred stove top mac and cheese. Then again, I make awesome stove top mac and cheese and horrible baked mac and cheese.

That said, baked mac and cheese is generally more photogenic.

by **Amarantha** » Sat Jan 22, 2011 7:06 am UTC

My lunch was so pretty I had to take a pic

It's Caviste de Scey (essentially pasteurised Morbier) with sourdough toast, blueberries and a Marlborough blanc de blancs.

by **dubsola** » Sat Jan 22, 2011 6:54 pm UTC

Microscopic cog wrote:I came across this on the internets. Thought I'd share. Prettiest food ever, it would almost be a shame to eat it.

That is an incredible cake.

Arariel wrote:The top one is "fu qi fei pian".

"Sliced lung by the married couple" - I love Sichuan translations of dishes. I love Sichuan food too, the hotness in Sichuan food takes you to another world. But, I'm not sure about the ingredients (tripe and whatnot) in this one. Maybe I need to get braver.

PictureSarah wrote:chewy, tangy, crusty sourdough with butter and tea (with sugar!) for breakfast every damn morning

There's no question that sourdough bread is amazing, so I'll never understand the urge to take the dough out and fill it with dip. Also, if you do have baked brie, please try it with toasted pine nuts and a dribble of honey or thickened balsamic vinegar, it's EVEN MORE AMAZING.

by **podbaydoor** » Sun Feb 27, 2011 4:30 am UTC

I helped make Vietnamese spring rolls!

by **poxic** » Sun Feb 27, 2011 4:38 am UTC

WHAT KIND OF ... sorry, What kind of rice sheet was used? I don't think I have yet found a rice sheet around here that was thick enough to hold together properly. They're all rather wimpy and transparent, falling apart at a touch once they've dried even a bit.

by **podbaydoor** » Sun Feb 27, 2011 6:32 pm UTC

My friend got them from Gerbes and it looks like the name is "Bánh Tráng"

Also, look what I did yesterday:

by **xkcdinspired** » Mon Feb 28, 2011 7:55 am UTC

poxic wrote:WHAT KIND OF ... sorry, What kind of rice sheet was used? I don't think I have yet found a rice sheet around here that was thick enough to hold together properly. They're all rather wimpy and transparent, falling apart at a touch once they've dried even a bit.

Where do you live, poxic? If they are flimsy, you can use 2 of them, stack onto each other, and then roll as one. Or, if you go the first time, and it breaks somewhere, then you use another sheet to roll around it the 2nd time, covering the holes. You also need to use water to dampen them first, then roll them.

by **cerbie** » Tue Mar 01, 2011 9:40 pm UTC

poxic wrote:WHAT KIND OF ... sorry, What kind of rice sheet was used? I don't think I have yet found a rice sheet around here that was thick enough to hold together properly. They're all rather wimpy and transparent, falling apart at a touch once they've dried even a bit.

The kind that have tapioca starch included are much more durable.

by **poxic** » Wed Mar 02, 2011 1:21 am UTC

Tapioca starch? Thanks, that's something to look for. The last rice-only (I think) ones that I bought advertised themselves as something like "new style" or "new technology". They were slightly more effective than damp facial tissue.

by **cerbie** » Wed Mar 02, 2011 5:40 pm UTC

Example:
http://www.amazon.com/Three-Ladies-Spri ... B00437EN2C

Ingredients
rice flour tapioca starch water salt

I can't speak for the brand, but I have had the same experience. Plain rice ones will tear from a sharp celery edge, and even if you succeed, they might tear as they shrink from drying in those few minutes, while you are making the rest of them. Then, heaven help you if you get two stuck together for awhile, or they dry out, should you be preparing them hours in advance of eating. The ones with tapioca starch can still tear, but they won't do so with the frustrating regularity of rice only ones.

P.S. if put them in an air-tight container right after making, I don't find them to dry out badly, and I find them to work well in packed lunches. But, if they touch, they might stick together, so keep some leafy greens around, if you are packing many together.

by **xkcdinspired** » Wed Mar 02, 2011 6:42 pm UTC

Oh, I used Three Ladies Brand too, I never know that they are made from tapioca starch. I also saw this Rose brand on Amazon. I used it before I think and it was Ok, too
http://www.amazon.com/Spring-Roll-Wrapper-Rice-Paper/dp/B00279PUV6/

I usually dampen these sheets with lots of water, and try to wrap them with 1 sheet first. Then for any breakage, I "fix" it with another sheet. But maybe I just lucked out with better rice sheets. Yes, they tend to dry out after like a few hours, and are kinda hard if you put them in the fridge. So I only make fresh spring rolls very close to eating time.

by **mieulium** » Sun Mar 06, 2011 11:46 am UTC

Made sushi the past few days too, to eat for lunch dinner and breakfast.

by **podbaydoor** » Sun Mar 27, 2011 10:49 pm UTC

I saw this in the NYTimes and just sort of...drooled.

by **Enuja** » Fri Aug 12, 2011 8:04 pm UTC

Slow motion, messy, breakfast porn, for your viewing pleasure. HD video and large images at the link.

by **Giant Speck** » Sun Aug 21, 2011 3:59 pm UTC

I'mma be cross-postin'!

American Goulash

by **podbaydoor** » Sun Aug 21, 2011 5:46 pm UTC

*applause*

by **PictureSarah** » Mon Aug 22, 2011 2:41 am UTC

The tree in my new front yard keeps giving me these:

by **Zohar** » Mon Aug 22, 2011 6:07 am UTC

You could say it is...

*takes off glasses*

The giving tree.

YEAAHHHHHHHHHHHHH!!!

I'm very proud of myself, I never use this meme.

by **mieulium** » Mon Aug 22, 2011 11:29 am UTC

Gee Willikers. i miss figs.

by **podbaydoor** » Mon Aug 22, 2011 5:14 pm UTC

Nice depth of field. And I love using daylight for pictures too, it just makes everything so easy...

by **Amarantha** » Tue Aug 23, 2011 11:58 am UTC

PictureSarah wrote:The tree in my new front yard keeps giving me these:
<most beautiful fig pics ever seen>

WANT

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