-Foodaholic-

[carlo1225]

Japanese (Rilakkuma) Bear Shaped katulad Cute Snacks...

[jamesbond]

  sumusukoplak ang bear figures ah . . . . cute naman tignan . . . . nice one kosa and syempre +like yan agad . . . . dami ko ng nabigay na +like syo sa adults ah hahahaha . . .

[carlo1225]

sumusukoplak ang bear figures ah . . . . cute naman tignan . . . . nice one kosa and syempre +like yan agad . . . . dami ko ng nabigay na +like syo sa adults ah hahahaha . . .

thanks ser legend, honga dami ko na ngang utang dun hehe! 

eto bears pa din...
5000 Gummy Bear “Candelier” by Kevin Champeny
New York-based artist Kevin Champeny must really be a sweet tooth to want to decorate the living spaces with candy, and has created a chandelier out of 5000 hand cast acrylic gummy bears. His creation, called “Candelier” (get it?), comes in two different sizes: an 18-inch diameter one that’s made out of 3000 bears, and the 5000-piece one, measuring 31 inch.

As the light from a 50 watt compact florescent bulb goes through the colored candies, the space is filled with soft saccharine glow. Kevin made the chandeliers for an American company Jellio, and only 10 of these will be created in total. Every single one will be slightly different, so if you do purchase one, you’ll definitely have a one-of-a-kind item.

[jamesbond]

::)mukhang mabigat ang weight nyang chandelier mo kosa... kung mga sampung kilo lang siguro eh meron yan malamang.... +like yan kosa....

[DeaconFrost]

some home made shawarma... tagal ko na d nakagawa ulit neto.

[naruto789544]

wow... shawarma... sarap naman niyan.... kudos to the gummy bears chandelier... galing ng concept... with regards to the bear inspired snacks... awww... i don't think i have the heart to eat it... cute kasi... 

[carlo1225]

bigat nga nyan ser legend...
tagal ko na ding di kumakain nung shawarma ha...
thanks tol naruto...

eto Foodaholic na Astrophotoghraphy version...

Scientifically Accurate Planet Cakes by Cakecrumbs
Rhiannon, a self-taught chef from Australia, became famous for her planet cakes, which not only look tasty, but are also scientifically accurate! 25-year-old Zoology graduate bakes cakes that portray the layers within Jupiter and Earth, and uses powder, liquid and gel paste to draw the continents of the Earth and the beautiful swirls of Jupiter. Jupiter’s theoretical rock/ice core is made from mudcake, almond butter serves as the liquid metallic hydrogen, and the liquid molecular hydrogen is actually a layer of colored vanilla. Yummy, and educational!

[lovemarie]

Stir-Fried Beef With Vegetables


Thinking of a healthy meal to serve your family for lunch or dinner? Try this very easy recipe that will surely delight them. This is Stir-Fried Beef with Vegetables, very easy, delicious and healthy.

Here are the ingredients:
4 beef fillets (cut into strips)
1 red onion (cut into strips)
2 green peppers (cut into strips)
1 carrot (cut into strips)
3 tablespoons of soy sauce
1 tablespoon of sesame seeds
1 teaspoon of sugar
black pepper
flour
extra virgin olive oil
salt

Watch the video below for the easy steps on how to cook it.
https://youtu.be/dZvgJwjc8Ew

[jamesbond]

  ayun at may magic powder just to thicken the sauce.... hmm... mukhang madaling gawin ah... ma-try nga yan... +like po dito...

[DeaconFrost]

galing talaga ni ma'am @lovemarie . alam nya talaga ang "the way to a man's heart"

[Heathcliff]

What Is Gluten?

Gluten is the protein in wheat, rye, barley, spelt, and a few other closely-related grains. It's not found in corn, rice, or oats, although oats are commonly contaminated during processing, so it's necessary to buy "certified gluten free" oats, meaning they were processed in a completely gluten-free environment. Gluten is hidden in many popular foods, including French fries, ice cream, bread, and pastries.


How Does Gluten Affect Baking?

Baked bread, the most common culprit, gets its elasticity from gluten, giving it the chewy texture when eaten. Gluten also keeps gases, released during fermentation, in the dough, enabling the bread to rise before being baked. And because gluten firms when it's cooked, it, along with starch, ensures that the bread or baked product maintains its proper shape. Gluten's absorbent quality allows various baked goods to soak up moisture, making them dense and rich.


The Reason for the Gluten-Free Craze


Gluten sensitivity or intolerance affects about .75 percent of the population, encompassing various medical conditions in which gluten has an adverse affect. Adverse reactions to gluten range in severity and can develop at any point in life. The symptomatic disease may appear years after the disease itself develops.
Baking Without Gluten

Chefs and consumers are finding that there is an alternative to gluten. More specifically, most gluten-free baking recipes include a varying combination of the following ingredients:
White rice flour
Tapioca flour
Potato starch
Gluten-free vanilla
Gluten-free baking powder
Xanthan gum
As the gluten-free trend gains momentum, more baking recipes are becoming available, all minus the gluten. For individuals with gluten sensitivity or intolerance, the following gluten-free dessert dishes (among many others) can be made:

Tiramisu
Cannoli
Cream puffs
Biscotti
Chocolate Sicilian Cassata Cake
General Baking, Cake Baking Classes, and Online Baking Classes: Gluten-Free Style

As kitchens, restaurant menus, and recipes become increasingly more sophisticated and tailored to the individual, gluten-free menu items and ingredients are expected to become more prevalent. Savvy chefs and culinary students, alike, can expand their knowledge base with quality educational tools and baking classes that promulgate the gluten-free lifestyle among patrons.
Gluten-free is just getting started--let baking classes teach you all you need to know about this trend so you can make delicious baked good with or without gluten.

Credits to Culinarypedia~

Samples of Gluten Free Meals and Recipes

Vegan Chocolate Cake






Ingredients:

Serves 12



300 g dairy-free margarine, (suitable for baking), plus extra for greasing
300 g gluten-free plain flour, plus extra for dusting
300 g golden caster sugar
2 teaspoons vanilla extract
200 g organic soya yoghurt
2 teaspoons gluten-free baking powder
½ teaspoon xanthan gum
70 g cocoa powder
6 tablespoons rice milk
100 g fresh raspberries
For the icing
dairy-free dark chocolate , to serve
200 g icing sugar
4 tablespoons cocoa powder
100 g dairy-free margarine
2 tablespoons organic soya yoghurt


Procedure:


Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.



In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.



Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.



Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, then scatter over most of the raspberries. Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.



Grilled Mushroom Risotto





Ingredients



1.5 litres organic chicken or vegetable stock
1 handful dried porcini mushrooms
olive oil
1 small onion, peeled and finely chopped
2 sticks celery, trimmed and finely chopped
400 g risotto rice
75 ml vermouth or white wine
sea salt
freshly ground black pepper
4 large handfuls wild mushrooms (try shiitake, girolle, chestnut or oyster), cleaned and sliced
a few sprigs fresh chervil, tarragon or parsley, leaves picked and chopped
juice of 1 lemon
1 teaspoon butter
1 small handful Parmesan cheese, freshly grated, plus extra for serving
extra virgin olive oil



Procedure:


A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.


Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.



In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.



Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!



Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.



Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.



Offtopic:


Thanks for the updates guys! And nice pictures too...




: smiles:

[naruto789544]

a very creative concept of making the earth and jupiter cakes... as they say, learning can be fun...  tasty and yummy too.... 

[naruto789544]

this is a complete food guide thread... from breakfast, lunch, snacks and dinner... everything is here... thank you for all the shares sir @jamesbond and mam @lovemarie... this is one delectable topic... 

[lovemarie]

salamat sa pagbisita mga gwapo kong ka PT . . . +likes para sainyo

Beef And Pork Meatballs With Creamy Brown Gravy

Try this very easy ground pork and beef dish, the Swedish Meatballs with Creamy Brown Gravy!

Here are the ingredients:

For the meatballs:
2 tbsp butter
1/2 yellow onion (finely chopped)
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 tsp. black pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1 and 1/2 tsp. fine salt
pinch of cayenne
1 pound ground chuck
1 pound ground pork

For the sauce:
2 tbsp. butter
3 tbsp. all-purpose flour
3 and 1/4 cups beef broth
1/2 cup heavy cream
1/2 tsp. sugar
1/4 tsp. Worcestershire sauce
salt and pepper to taste


 
Watch the video below for the easy steps on how to cook it.https://youtu.be/55MIeoPaBC4

[Troll Montero]

tara mag luto!!!

Para sa masakit ang ipen at hindi masyado makanguya hehe..

stuff tofu bacon wrap

1 whole tofu
1 puck bacon
asparagus
mashroom
garlic
salt
pepe 
oyster sauce
mantika

Step 1...

hatiin sa dalawa ang tofu
ibalot ang bacon sa tofu at itusok ang asparagus sa gitna nang tofu para sa makulay na design
iprito siya hanggang sa maluto ang bacon, deep fryer mas okey
ahunin sa mantika ang tofu na binalutan nang bacon
next step
mag gisa ng bawang at lagay ang mashroom
tapos lagyan nang oyster sauce at konting water
ilagay ang tofu na may bacon roll at nakatuhog na asparagus
salt and pepper
hayaan kumulo at tantsahin mo nalang if kapit na ang sauce sa tofu, papakuluan mo siya sa sauce na ginawa mo..

then puede na ihain at kainin..