Food Porn

Oblomov wrote: »

One can only ponder the the possible outside influences, enhancing the basic taste and flavour on the dish to which its powerful culinary influence can only enhance.

What? That's gobbledigook. Like someone sticking big words together without really understanding them.

Star Lord wrote: »

Croque Madame from Brother Hubbard... love it!

Waiter please remove this pointless bowl of green sh1t...

The presentation is divine!:pac:

Thargor wrote: »

WeWantPlates is one of the funniest pages on Facebook:

https://www.facebook.com/WeWantPlates/

Look at the state of that...

I can taste it, I want to lick the screen^

All I have to eat is a pot of Aldi porridge

Deleted User wrote: »

This is my idea of food porn.

Ultimate comfort food.

Swap the avocado for some bacon and you're onto a winner....;)

http://www.dreamstime.com/stock-photography-bacon-fried-egg-toast-image33601412

Anchovies, poached egg and a slice, dressed with.......

https://twitter.com/MrRandomSilly/status/667251768544223234

That does not need any info.

woodchuck wrote: »

Waiter, a cone of gelatin please, I wish to puke up my meal.

Sakura Jelly
2 to 3 salted sakura
--Rinse and soak in warm water for 3 to 4 hours. Rinse and soak again for 1 hour. Keep the water.

Top layer:
150 ml water from soaking the salted sakura
1/2 t konyakku powder (or gelatine powder for a less chewy jelly)
a pinch of citric acid (omit of using gelatine)
1 heaped tsp of caster sugar (more if you prefer)
1) Mix the konyakku powder, citric acid and sugar together well.
2) Put the water into a small pot and sprinkle the konyakku mixture over the water, stirring well. Heat undeer low flame until all the sugar is dissolved and the water becomes clear instead of cloudy.
3) Rinse and place a Nick Munro mould into a mug. Pour half the konyakku jelly into the mould, drop the flowers in (use a wooden skewer to hang them). Use a toothpick to push the sakura gently to and fro so that the petals unfurl. Wait until the jelly is half-set before pouring the remaining jelly in. You will have to re-heat the remaining jelly because it can gel quickly. Cool and work on the nest layer.

Cherry Mousse Layer:
1/2 tsp gelatine powder
30 ml cherry liquid (from canned dark cherries)
5 dark cherries, drained on kitchen paper
2 tsp caster sugar
70 ml dairy whipping cream
1) Mix the gelatine powder with the sugar and sprinkle over the cherry liquid in a small pot. Heat and stir to dissolve the sugar and gelatine. When cool, chill it until it's nearly syrupy.
2) Arrange the cherries on the clear layer.
3) Whip the cream until stiff, then whisk in the cherry liquid and pour the mousse over the clear layer. Cover and chill for at least 3 hours.

White Chocolate Mousse Layer:
1/2 t gelatine powder
50 ml water
50 gm white chocolate melts, melted
70 ml dairy whipping cream

1) Mix the gelatine powder with the sugar and sprinkle over the water in a small pot. Heat and stir to dissolve the sugar and gelatine. When cool, mix the melted choc in. Chill slightly.
2) Whip the cream until stiff, then whisk in the choc-gelatine mixture and pour the mousse over the clear layer. Cover and chill for at least 3 hours.

It’s hard to have just a salad when cake exists. Now, you can do both… sorta.

Brought to us by Japanese food stylist, Mitsuki Moriyasu, The Vegiedeco Salad is a deceptive treat that looks like a colorful cake. Consisting and colored with nothing more than fruits and vegetables, the salad-cakes make for a beautiful treat — even though they’re toying with our fragile minds.

The Vegiedeco Salad is set to return to the menu at Bistro La Porte Marseille restaurant in Nagoya on April 5th.

Oh I likey ........ Pasta made IN a cheese wheel