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Another Food Porn Site

11 years ago

Along the same lines as Tastespotting and Foodgawker.

RecipeNewZ is a new site this month.

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Comments (17)

sooz
11 years ago
Ohhhhh, this is so good!!!!! Thanks for sharing!!!
Smiles,
Sooz
rob333 (zone 7b)
11 years ago
Looking good! Below is a link to 20+ sites if you wish.

:)

Happy Memorial Day!

Here is a link that might be useful: other food porn sites
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someone posted this ? on another site!
Q
Comments (20)
Or maybe glib was serious, but is now too embarrassed to come back to this thread after getting such dire responses. I don't think s/he was pulling our leg. I can certainly imagine a large family, maybe living a prairie-style/homesteading life, where the canning is done all at once. No, I don't think it's safe to can in such big jars, nor can I imagine having that many old two-quart jars, since they're not for sale anymore. But the method itself seems close enough that it's believable. So glib, if you're still out there, I don't imagine your mom wants to hear that current canning guidelines say no canning in two-quart jars (except juice). But I'd say one small step you can take is to be sure the tomatoes are sufficiently acidified, and maybe do those in quart jars. That's the one thing you described that seems most likely to cause sickness. As for horror stories that can't possibly be true, here's one for you. My friends used to make apple butter in a big 50-gallon pot over a fire, and open-kettle can it (they would boil the lids but nothing else). In quart jars by the way. But here's the part that raised my eyebrows...they told me that one year as they started giving away the jars over the next couple days, none of them were sealed. They realized that stacking the boxes of hot jars back up was insulating the ones on the inside, and as soon as they spread out the boxes, all the jars started pinging. So the apple butter was kept warm but not hot for days in unsealed jars. To me, follower of food safety guidelines, that sounds awful. To someone doing things the old way, it's a minor setback that was easily solved. That doesn't mean that people doing things the old way are bad people. Our job on this forum is to present the information and let people make their own decisions about risk. That's all we can do. Melissa Here is a link that might be useful: NCHFP approved methods for tomato products
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OMG...Another dog big food recall....
Q
Comments (42)
That is a good link, thanks Natal! Sooo, my dog's food is only a 3.5 (Wellness Super 5 Chicken Adult Dogs), hmmm, I don't plan on changing at all as my dogs have been on it (one of them) for 11 years and they are both very healthy and active. But I also give them a considerable portion of pure meat each day which they love. I think this is funny too, once years ago, I gave one of the dogs a very rare piece of steak, she didn't know what to do with it and licked it awhile but never ate it. And she is my "food motivated" dog. So no raw food for her! However, I hate even typing this, but with my next dogs I will go with something completely different. Probably homemade cooked food.
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Food Blogs or Food Sites
Q
Comments (18)
I found a new site tonight that I'm having so much fun with! Check out the little buttons on the side of the blog, like "Can't think any more about dinner? We've got you covered." and "Snack emergency? Here's your panic button." The labels change, and so do the posts they link to. Lots of fun and some good looking recipes, plus great ideas for feeding kids and getting them involved with cooking. Here is a link that might be useful: Sweet Potato Chronicles
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More food porn pictures!
Q
Comments (28)
LOL muspic...ok..here it is :) The directions look wordy but after you get the method, it's a breeze. I only do 1 egg at a time but I suppose you can do 2...I wouldn't try more than that until you get the hang of it. Just start with 1 egg. This only takes me less than 2 minutes. Try to have a dedicated 'egg pan'; good quality, heavy bottomed. The secret is NOT cooking the egg too much in the beginning. I use a large Pampered Chef rubber spatula. Flop it over on the cheese as soon as you can do it in one movement. Once the egg is on top of the cheese, leave it alone. Another tip is to NOT use too much cheese (if you do, it won't get crispy, just melt-y...you need the Maillard affect to create the "brownness". I'll link what that is below.) CRISPY CHEESE OMELET Have all ingredients prepared before starting. 1 egg scrambled with salt & freshly ground black pepper Dash of hot sauce if desired 1 - 1.5 Tablespoons cheddar cheese...use real Cheddar, not American. The sharper the better :) Put the cheese aside. 1 heavy-bottomed, good quality non-stick pan. (I use a non-stick crepe pan.) Olive oil for oiling pan. 1 large rubber spatula Salsa if desired for garnish. Heat pan a bit on high, put in a tiny bit of extra-virgin olive oil, spread around with rubber spatula. Put egg in hot pan, turn immediately to MEDIUM. When almost halfway done, push eggs to side. This only takes a few seconds. Spread cheese on other half of pan and turn the egg on top of the cheese & let cook browning the cheese, don't stir. When ready to remove, use the rubber spatula to gently scrape it off the bottom of the pan in case the cheese sticks...you want the cheese to stay on the egg! You can also use a non-stick turner. Don't worry if the egg isn't perfectly shaped...the cheese covers a lot of imperfection. :) Plop cheese side down on plate. If you want, you can use a paper towel to blot some of the fat from the cheese. But, there's not much there and that's where all the flavor is :) Really jazzes up that 1 egg! Salsa would be good on it, too. Hope this is clear - I tried to imagine myself walking through what I do. This picture shows the omelet on a salad plate and using 1 egg. Here is a link that might be useful: The Maillard Reaction
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ann_t
Original Author
11 years ago
Great List. Thanks Robin.

~Ann
lbpod
11 years ago
FYI . . . I had to do a System Restore because of a
computer virus I got while pooching around on
the OP's link.
riverrat1
11 years ago
Love food porn! Thanks for the site Ann.
sally2_gw
11 years ago
That's kind of scary, Ibpod.

For some reason, when I visited the site, my computer took me straight to the Brown Butter Chocolate Chip Cookie picture and recipe. I couldn't stop it. It insisted I go there, and nothing I did could avert it from going there. there's only one cure for that - I'll have to print that recipe and make those cookies. ;-)

Sally
sally2_gw
11 years ago
Bummer, I just went back there to print out the recipe, and it's moved on. I can't find it, so I guess I'm saved those calories. Their search doesn't work. I guess you have to register.

Sally
lbpod
11 years ago
Sally, I looked at quite a few sights, with no problem,
until, all of a sudden, there was an ad, right in the
middle of my screen, wanting me to sign up for an
antivirus program. No matter what I did, I could
not make it go away. So I had to restore my system
to a previous date.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Posted by lbpod "----- No matter what I did, I could
not make it go away. So I had to restore my system
to a previous date. "

You may want to try "ctrl+alt+delete" and bring up Task Manager, and kill it from there, the next time when that happens.

dcarch
ann_t
Original Author
11 years ago
I haven't had a problem with the RecipeNewZ site.

Sally, here is a link to the Brown Butter Chocolate Chip Cookie recipe.

~Ann

Here is a link that might be useful: Une Gamine Dans La Cuisine
lbpod
11 years ago
Dcarch, I tried that. After some research, on another
computer, I found that this malware infected my
registry.
Lars
11 years ago
Chocolate macaroon that I bought in San Francisco in 2010, on my way to Sacramento and Lake Tahoe. This is what I expected from the title of this thread.

Lars
sally2_gw
11 years ago
LOL, Lars!

Thanks, Ann. I've copied and pasted it this time.

Sally
annie1992
11 years ago
Thanks, Lars, you made me grin.

dcarch, I have Vista. Control+alt+delete does nothing. If my computer locks up I have to shut it down, then turn it back on, get the message about unexpected shutdowns and start back up anyway. Ugh.

I hate Vista.....

Annie
sally2_gw
11 years ago
I made those cookies, and they are great. A little come and go time consuming, in the sense that you do a little bit, refrigerate, do a little bit, refrigerate some more, then do a little it more, refrigerate even again, then you finally get to bake. They are not difficult to make, though. It was a good lesson in patience for my 5 year old grandson, but we both had fun making them, and even more fun eating them! They turned out very large, a little crunchy bite to the outside and soft on the inside - really nice texture.

Sally
Jasdip
11 years ago
Annie, when my windows-7 freezes, ctrl+alt+delete doesn't do anything either. Have to hard-shut it down. I hate doing that.

Mine doesn't know how to sleep. It freezes every time, so I just have it shut off completely, instead of sleeping.
annie1992
11 years ago
jasdip, I'm at least glad that it's not just my computer, although I'm sorry yours is also such a PIA.

And all the computer whizzes in the family can't tell me a way around it. Ugh.

Annie

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