usvi-on-line
The Official OT Food Porn
canucknyc, what is on that veggie pizza? Is that butternut squash? It looks awesome!
Here is some stuff. Cheese plate:
<a href="http://www.flickr.com/photos/28539958@N00/3107907683/" title="december chese plate by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3141/310 ... 7e9d59.jpg" width="500" height="287" alt="december chese plate"></a>
devilled eggs:
<a href="http://www.flickr.com/photos/28539958@N00/3108740692/" title="devilled eggs for inlaws by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3240/310 ... 696fd0.jpg" width="500" height="375" alt="devilled eggs for inlaws"></a>
curried butternut squash soup and paneer paratha:
<a href="http://www.flickr.com/photos/28539958@N00/3107907599/" title="curried butternut squash soup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3133/310 ... d660bb.jpg" width="500" height="330" alt="curried butternut squash soup"></a>
Here is some stuff. Cheese plate:
<a href="http://www.flickr.com/photos/28539958@N00/3107907683/" title="december chese plate by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3141/310 ... 7e9d59.jpg" width="500" height="287" alt="december chese plate"></a>
devilled eggs:
<a href="http://www.flickr.com/photos/28539958@N00/3108740692/" title="devilled eggs for inlaws by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3240/310 ... 696fd0.jpg" width="500" height="375" alt="devilled eggs for inlaws"></a>
curried butternut squash soup and paneer paratha:
<a href="http://www.flickr.com/photos/28539958@N00/3107907599/" title="curried butternut squash soup by liamsaunt, on Flickr"><img src="http://farm4.static.flickr.com/3133/310 ... d660bb.jpg" width="500" height="330" alt="curried butternut squash soup"></a>
It's like looking in your soup and finding a whole different alphabet.
Liamsaunt - I love your cheese plates.
Maryanne, thank you for the pecan recipe - they are delicious. I think this year we'll focus on nibbling and maybe do some gifts next year.
I also continued with Pie Making 101. This week was Lemon Meringue.
The crust edging needs work and I think it could have used more meringue, but it tasted great.
Maryanne, thank you for the pecan recipe - they are delicious. I think this year we'll focus on nibbling and maybe do some gifts next year.
I also continued with Pie Making 101. This week was Lemon Meringue.
The crust edging needs work and I think it could have used more meringue, but it tasted great.
janet
Thanks, Liamsaunt! It's just broccoli, tomatoes, and onions for the veggies. But you reminded me of one that I haven't made in a while - roasted acorn squash and gorgonzola. Hmmm might have to do that (or some sort of variation) soon!liamsaunt wrote:canucknyc, what is on that veggie pizza? Is that butternut squash? It looks awesome
i do love meringue...that looks very good..
as does that cheese plate. those relatives are awfully lucky to have you, liamsaunt...
i made some handmade spaghetti on saturday. as well as dough for gingerbread boys. but then i then i went to a party and stayed up way too late... lost all my steam. the boys are still nothing but dough in the refrigerator...
as does that cheese plate. those relatives are awfully lucky to have you, liamsaunt...
i made some handmade spaghetti on saturday. as well as dough for gingerbread boys. but then i then i went to a party and stayed up way too late... lost all my steam. the boys are still nothing but dough in the refrigerator...
The accompaniment to that spaghetti: chopped clams, diced pancetta, roasted tomatoes, chopped pepperoncini, basil.
The brandied butter cookies that I earlier posted about. I forgot they are more of a labor-intensive pain than I remembered. They taste great though. The glaze is kind of like what's on a Krispy Kreme.
The brandied butter cookies that I earlier posted about. I forgot they are more of a labor-intensive pain than I remembered. They taste great though. The glaze is kind of like what's on a Krispy Kreme.
Maryanne - your Clam Sauce looks wonderful - never thought to use pancetta with my fish sauces.
Santa brought the Kitchenaid mixer a couple of years ago; I keep waiting for the Pasta attachment to show up. I'm hoping it will do some long flat sheets so that I can make some handcut ravioli's. Way too much work to roll out all that dough.
Santa brought the Kitchenaid mixer a couple of years ago; I keep waiting for the Pasta attachment to show up. I'm hoping it will do some long flat sheets so that I can make some handcut ravioli's. Way too much work to roll out all that dough.
janet
I bought a bag of unsalted pistachios (no shell) at the grocery store - right there in the baking aisle, with the walnuts, etc.mbw1024 wrote:I have a question for any cookie bakers out there. I am seeing a lot of recipes with pistachios but they don't specify unsalted but I'm sure that must be the case, right? So what do you do, unshell a bunch of pistachios before you start baking?
I am curious about that Kitchenaid attachment myself.... but no, I have a 'pasta maker' from when they were a fad. It mixes the flour and eggs, etc., in its bowl and then extrudes the different shapes through different dies.
The motors are pretty bad on these. My first one died long ago, so at the time I went on ebay and bought up all I could. I have a couple more up in the attic --- when they die, I will try the Kitchenaid!
Jayseedea---my husband makes the best 'clam bolognese' in the world. He add bits of thick-cut bacon to it, as well as fresh corn.
The motors are pretty bad on these. My first one died long ago, so at the time I went on ebay and bought up all I could. I have a couple more up in the attic --- when they die, I will try the Kitchenaid!
Jayseedea---my husband makes the best 'clam bolognese' in the world. He add bits of thick-cut bacon to it, as well as fresh corn.