Food Pictures
- Thread starter Pookah
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Phoenixx
Well-known member
Aw, such a cute cake, Starry! 
My dinner for tonight was...
Deep fried calamari
With zucchini pasta and sauce. I've never tried zucchini as a pasta replacement, but I've heard of it before so I decided to try it. I didn't doubt I wouldn't love it, since I love zucchini anyway. 'Twas awesome.
My dinner for tonight was...
Deep fried calamari
With zucchini pasta and sauce. I've never tried zucchini as a pasta replacement, but I've heard of it before so I decided to try it. I didn't doubt I wouldn't love it, since I love zucchini anyway. 'Twas awesome.
Phoenixx
Well-known member
Anyone ever try parsnips as a substitute for potato fries? It's really awesome. Coated in olive oil, seasoned mine with cumin, garlic powder, salt, and pepper, and baked. Kind of crispy, not as starchy, and has a sweet aftertaste. I just mixed together mayo and ketchup (don't judge me, I've always liked this weird combo for fries) to dip with and it's not bad at all.
Paper plate and a glass bowl. You can't get classier than that.
Coated in olive oil, seasoned mine with cumin, garlic powder, salt, and pepper, and baked. Kind of crispy, not as starchy, and has a sweet aftertaste. I just mixed together mayo and ketchup (don't judge me, I've always liked this weird combo for fries) to dip with and it's not bad at all.
Paper plate and a glass bowl. You can't get classier than that.
1BlackSheep
Well-known member
^^^ I've had sweet potato fries (love 'em!) but never parsnip fries. They look really good! I like the ketchup/mayo combo too - nummy!
I want some of this: creamy avocado pasta!
I want some of this: creamy avocado pasta!
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Phoenixx
Well-known member
^ Sounds excellent!I love those. It's a very typical dish in Galicia (Northern Spain). Together with “pimientos de Padrón” (a type of peppers) it’s the perfect combo.
The cool thing about these peppers is some are really spicy, others aren't spicy at all.
coyote
Well-known member
Anyone ever try parsnips as a substitute for potato fries? It's really awesome.
i want to try this now
i have used parsnips as a rice replacement - just pulse in the food processor until they look like rice - makes great sushi - no cooking required!
planemo
Well-known member
The cool thing about these peppers is some are really spicy, others aren't spicy at all.
Hmmm. Dynamite on a plate... My fav grub.
Phoenixx
Well-known member
^ Oh really?? Never heard of that. That's awesome! I'm definitely going to have to try that now. Finding a replacement for rice is kinda hard, I always use either quinoa or mung bean noodles, depending on the dish I'm making.
HumanZ
Well-known member
cowboyup
Well-known member
(NOT my recipe...courtesy of Our Best Bites)
Recipe:
Apple Cider Caramels
Recipe from Our Best Bites
2 cup high-quality apple cider
1 cup heavy cream or whipping cream, divided
1 tsp ground cinnamon
Pinch nutmeg
1/4 tsp allspice
1 1/2 cup sugar
1/3 cup light corn syrup
1/2 cup real butter, cubed
- Pour cider into a medium saucepan and boil on high for about 20 minutes or until the cider is reduced to 1/3 c. Keep an eye on it...it might try to run away. Set aside to cool.
- Line an 8" square pan with parchment paper, making sure to leave about 1" hanging over the edges for easy removal. Coat with a bit of vegetable oil and set aside.
- In a small bowl, combine 2/3 c. cream, cinnamon, nutmeg, allspice, and reduced apple cider. Set aside.
- In a large, heavy saucepan, combine the sugar, 1/3 c. whipping cream + enough water to reach the 1/2 c. line on the measuring cup, and corn syrup. Cook over low heat until the sugar dissolves. Insert the candy thermometer and simmer until the syrup reaches 234 degrees.
- Remove from heat and slowly whisk in the cream mixture. Add the cubed butter and stir until the cream and butter are fully incorporated. Return the pan to heat and re-insert the candy thermometer. Cook over low heat, stirring frequently, until the temperature reaches 248 degrees.
- Remove from heat and pour the caramel into the prepared pan. Let the mixture cool completely at room temperature or in the refrigerator. I covered the top of the pan loosely with saran wrap and left it out overnight. You could cut the caramels into 1/2" squares and wrap each caramel in wax paper, but I'm lazy so I cut the caramel into 1/2" logs, which meant that I had exponentially fewer pieces to individually wrap. Store in an airtight container or in the refrigerator for up to 2 weeks, but I can guarantee that they won't last that long. These things are delicious!
cowboyup
Well-known member
twiggle
Well-known member
My mom brought home peaches, and then I found this huge one sitting at the bottom of the bowl.
Actually this isn't the best photo comparison. So just enjoy this random photo.
Dat fruit.
