-Foodaholic-

[carlo1225]

trulaloo yan tol naruto! 

tulad nlang nito oh... 

Dad And His 8-Year-Old-Son Recreate Every US State With Food-Based Puns...
“Don’t play with food”, “don’t make puns”… To hell with these bores, Chris Durso (of Foodiggity blog fame) and his 8-year-old-son made some food based puns with Foodnited States of America. Instead of just matching a state with a meal that “best” represented it (a concept Chris knows is done to death), they worked food into their names. “Kentucky” today, “Kenturkey” tomorrow! Finally , geography and food puns stand united! Well, united in a more dignified way than just making “Hungary” and “Turkey” jokes.

“It began innocently enough with, “Dad… What if you made States, but like, they were made of food, like?” My response was something along the lines of, “That’s been done to death already, son… Go to bed.” Chris recounted the genesis of the project. “Then, the heir to the Foodiggity empire added, “But what if they like had funny names like New Pork or New Jerky, like?” Now, we were on to something.” And not only were they onto something, they were onto something pretty. The food matches the shape of the states quite well, the colors are well are vibrant and harmonious, the background texture works well… all in all, a good job . Kudos fir font selection, too.

The project is still continuing, and recently got to the halfway mark with Cransas.

Great, now I have a hankering for a slice o’ ‘Piedaho’…


California


Tennessee


New Jersey


Georgia


Delaware


Texas


Colorado


Arkansas


South Dakota


Utah


North Dakota


Iowa


Idaho


Arizona


Pennsylvania


Rhode Island


Kansas


North Carolina


Wyoming


Ohio


Washington


Missouri


Maine


Kentucky

[lovemarie]

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.

mukhang pasok ding pampulutan ito ah . . . sarap! thanks TM

[jamesbond]

  basta yata pulutan eh maasahan ang brader TM ah . . . hehehehe . . . +likes po sa mga nasa itaas ko. . . .

[Heathcliff]

The term "truffle" as commonly used refers to members of the genera Tuber and Terfezia. There are many other kinds of subterranean fungi, "false truffles," which outwardly resemble the ones we eat. They are far more common than the ones that are collected for food, and some are poisonous.
Truffles are round, warty, and irregular in shape and vary from the size of a walnut to that of a man's fist. The season for most truffles falls between September and May.



To enjoy the wonderfulness of the variously described pleasure of dining on truffles, you must eat fresh, uncooked specimens shortly after they have been harvested. The strength of the truffle flavor decreases rapidly with time, and much of it is lost before some truffles reach the market. However, lovers of these earthly gems advise us that freshly harvested truffles can be purchased in advance from some local specialty stores. Wholesalers cover them with rice on restaurant serving trays in a refrigerated room as soon as they arrive via overnight air freight. The next day they are delivered to the store where your order was placed. When you spend as much money as will be needed for such culinary experiments, try to assure that you get truly fresh truffles.


Black Truffle and Cream Pasta





Ingredients


Kosher salt
2 ounces fresh black winter truffles
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter (1/4 stick)
5 anchovy fillets, patted dry and finely chopped
5 medium garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper, plus more as needed
1 pound fresh fettuccine or tagliatelle pasta
2/3 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)



Instructions



1Bring a large pot of generously salted water to a boil over high heat.
2Finely chop half of the truffles; set aside.
3Heat the oil and butter in a large frying pan over medium heat until the butter foams. Add the chopped truffles, anchovies, garlic, red pepper flakes, and measured black pepper and cook, stirring often, until fragrant, about 1 minute. Remove the pan from the heat and set it aside.
4Drop the pasta into the boiling water and cook until it’s al dente, about 2 minutes. Using tongs, transfer the pasta directly to the reserved frying pan. Set it over medium heat, add 1 cup of the pasta cooking water, and toss until the sauce thickens slightly and the pasta is coated, adding more pasta water by the tablespoon to reach the desired sauce consistency.
5Remove the pan from the heat, add the cheese, and toss until the pasta is well coated. Taste and season with additional salt and black pepper as needed. Divide the pasta among 4 or 6 serving bowls and thinly shave or slice the remaining truffles over the pasta.


Serve immediately.

[carlo1225]

Foodaholic...Do Yourself Steps version... 

Pancake Scones...
Not just pancakes. The texture is very much like that of a scone. So fluffy and delicious!


To make them you will need:

2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 large egg
2 cups milk
4 oz cream cheese, softened
1 tablespoon butter
1/2 teaspoon vanilla extract
Zest of 1 lemon
3/4 cup dried blueberries

**NOTE: Also delicious with zest of 1 orange and 1/2 cup cranberries in place of lemon and blueberries.

Step 1. Combine the flour, baking powder, salt, and sugar in a bowl and set aside.

Step 2. Mix the egg, milk, cream cheese, butter, and vanilla in a bowl. Batter will have small lumps of cream cheese.

Step 3. Add the liquid ingredients to the dry. Then add the lemon zest and blueberries. Stir until moistened.

Step 4. Pour 1/4 cup of batter onto a hot pan.  Cook until top have bubbles and edges appear cooked.

Step 5. Flip and cook the other side.

Step 6. Enjoy!

[Heathcliff]

Wow! I didnt know you're also a fascinating kitchen nerd ha...pancakes! I bet you're such honey...during breakfast! Thanks for sharing that wonderful pancake recipe..


Tuna Maguro





Maguro (mah-goo-roh) or hon-maguro, is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining. Used in many rolls, but often seen by itself, what is now the old stand-by was not always the most popular item on the menu. While currently suffering from incredible demand, tuna was, until the 1970’s, a sport fish commonly known as “horse mackerel” and sold to companies for cat food or thrown away. Now, its fatty belly meat, known as ‘toro’ is one of the more expensive items on the menu, prized for its taste, texture, and scarcity. The name “horse mackerel” is now used for the fish called “Aji” (or jack mackerel) as, for marketing purposes, seafood purveyors didn’t want the strong flavor of mackerel associated with the much less oily and fishy tasting bluefin tuna. Tuna has come a long way from being a fish the samurai considered unclean and would not eat, to one of the most popular fish in Japan, and the world around.

~~~

Tuna Salad Nicoise




Ingredients:


4 ounces haricots verts (French green beans) or green beans, trimmed
1 tablespoon extra-virgin olive oil, divided
12 ounces refrigerated red potato wedges (such as Simply Potatoes)
2 1/2 cups Bibb lettuce leaves (about 1 large head)
1/2 cup fresh basil leaves
1 cup grape tomatoes, halved lengthwise $
1/2 cup thinly sliced red onion
1/4 cup pitted kalamata olives, halved lengthwise
2 refrigerated hard-cooked peeled eggs, quartered lengthwise $
2 (8-ounce) tuna steaks $$
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dressing:
2 tablespoons fresh lemon juice
1 tablespoon water $
1/2 teaspoon sugar $
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced $$
3 1/2 tablespoons extra-virgin olive oil
1 tablespoon capers
Goat Cheese Crostini


Preparation


Hands-on: 36 Minutes
Total: 36 Minutes
1. To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.

2. While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.

3. While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.

4. Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.

5. To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.


Spice-Crusted Tuna Steaks with Cilantro and Basil





Ingredients


1 small dried red chile, stemmed
1 tablespoon coriander seeds
1 small garlic clove
1/2 cup finely chopped basil leaves
1/3 cup finely chopped cilantro
Juice of 1 lemon
Kosher salt and freshly ground pepper
Vegetable oil, for brushing
Four 8-ounce tuna steaks about 1/2-inch thick


DIRECTIONS


 In a mortar, coarsely grind the chile with the coriander seeds. Add the garlic and mash to a paste. Stir in the basil, cilantro and lemon juice. Season the herb paste with salt and pepper.
 Lightly brush a grill pan with vegetable oil and set it over moderately high heat until very hot but not smoking. Season the tuna steaks with salt and pepper and rub the herb paste all over both sides. Sear the tuna steaks for 1 minute per side for rare or until cooked to desired doneness. Serve at once.

[erah]

Nagutom ako bigla ah ! ! ! foodaholic . . . Yummy nMn . . .        

May recipes pa pedeng gayahin hehe pede kaya sis schy?

[carlo1225]

masterpiece ko yang pancakes miss Schy, mas masarap pa sa Pancake House...hehe 

maam She-rah magshare ka din ng mga luto mo... 


Foodaholic din nga pati mga tiny people eh... 

[naruto789544]

creative work for the states food... hope they complete all the states and put them together to form the usa... 

[lovemarie]

How to Make 3-Ingredient Coffee Ice Cream

If you love homemade ice cream but don’t have an ice cream maker, then this recipe is for you. The One Pot Chef has discovered the simplest recipe for the most delicious dessert a coffee love could ask for. All you need is some ground coffee, sweetened condensed milk and some whipping cream. Blend it all together, freeze, and enjoy! Check out how it’s done:

https://youtu.be/AMMECm7Huhk

[jamesbond]

  wicked! i love choco ice cream and its a must try. . . .  thanks po dito and catch your +like. . . .

[carlo1225]

nice idea tol naruto!... 


Wheatberry Pancakes...do yourself steps...
This recipe uses wheat-berries instead of flour...



You'll need a pretty decent blender for this, like a Blendtec or Vitamix. There's others out there that will do the job too.

1 cup wheat-berries

1 1/2 cups milk

Blend at full speed until all the wheat berries are broken down. Mine takes about 30-40 seconds.




Add:

2 eggs

2 tbsp sugar

1 tbsp baking powder

1/2 tsp salt

2 tbsp oil

Pulse in the blender until mixed.

Leave for 5 minutes.






Cook...
Give the batter a little mix, the mixture tends to start separating and the blended wheat berries sink to the bottom.

Heat up a frying pan or griddle with a little oil.

Use about 1/4 cup for small pancakes or I use a ladle for larger pancakes.

I cooked both sizes this morning to please both children!

Cook for about 1 minute each side until bubbly and golden.






Serve on their own or, as shown, with blueberries and agave nectar.

The sugar in the batter sweetens the pancakes enough so they don't need extra sugar or syrup but a little drizzle over the fruit looks pretty...
Enjoy!

[Heathcliff]

Direk,

Hey... ibang pancake style naman yan ha...thanks for that yummy recipe!

Hello there again Sir Naruto...

Salamat po sa pagdaan sa aking karinderya..



All About Coffee...

The coffee tree is a tropical evergreen shrub (genus Coffea) and grows between the Tropics of Cancer and Capricorn. The two most commercially important species grown are varieties of Coffea arabica (Arabicas) and Coffea canephora (Robustas).

The average Arabica plant is a large bush with dark-green oval leaves. The fruits, or cherries, are rounded and mature in 7 to 9 months; they usually contain two flat seeds, the coffee beans. When only one bean develops it is called a peaberry.

Robusta is a robust shrub or small tree that grows up to 10 metres high. The fruits are rounded and take up to 11 months to mature; the seeds are oval in shape and smaller than Arabica seeds.








Ideal average temperatures range between 15 to 24ºC for Arabica coffee and 24 to 30ºC for Robusta, which can flourish in hotter, harsher conditions. Coffee needs an annual rainfall of 1500 to 3000 mm, with Arabica needing less than other species. Whereas Robusta coffee can be grown between sea-level and about 800 metres, Arabica does best at higher altitudes and is often grown in hilly areas.

Harvesting

As coffee is often grown in mountainous areas, widespread use of mechanical harvesters is not possible and the ripe coffee cherries are usually picked by hand. The main exception is Brazil, where the relatively flat landscape and immense size of the coffee fields allow for machinery use.

Coffee trees yield an average of 2 to 4 kilos of cherries and a good picker can harvest 45 to 90 kilos of coffee cherry per day; this will produce nine to 18 kilos of coffee beans.

Coffee is harvested in one of two ways:

Strip Picked – all the cherries are stripped off of the branch at one time, either by machine or by hand.

Selectively Picked – only the ripe cherries are harvested and they are picked by hand.

Pickers check the trees every 8 to 10 days and individually pick only the fully ripe cherries. This method is labour intensive and more costly. Selective picking is primarily used for the finer Arabica beans.


But Coffee is even more enjoyable to drink when mixed with other flavors like milk, soya, chocolates and other creamy blends...here's a few sample of coffee flavored blends popular in coffeeshops and in the entire consumer market.

Cafe Marocchino

Originated in Marocco

Espresso coffee
Chocolate syrup
Milk
Cocoa for topping



Latte Macchiato

Tall glass
3/4 cup warm milk
1/2 portion espresso coffee
A teaspoon of Sugar or honey




Caffelatte




Double espresso
1 cupful of warm milk
A teaspoon of Sugar or honey


Espresso

Plain thick black coffee



Caffe Macchiato

One portion of espresso
A few drops of milk




Doppia espresso in vetro (glass)

Double espresso

[lovemarie]

eh sir james coffee flavor yung recipe hehehe. . .  try mo substitute ng chocolate baka pwede

[jamesbond]

  coffee po ba? haays... akala ko kasi chocolate eh.. sensya na at talagang amak na amak ako sa choco ice cream. . . 
Post Merge: August 27, 2015, 10:10:30 PM

PULUTAN

Kilawing Kambing

Ingredients:

1 kilo goat’s meat with skin
Preferred cuts are from the thigh, loin, neck and shoulder.
2 big onions; sliced
1 root ginger; cut in strips (optional)
3 siling labuyo; chopped
Vinegar
Salt and pepper
Soy sauce

Directions :
Marinate goat meat in soy sauce, grill, then make small slices.
Balance seasoning with vinegar, salt, and pepper according to taste.
Garnish with onion and silling labuyo.
Refrigerate, then serve.

Sizzling Balut

Ingredients :
4 balut, cooked and peeled
¼ cup flour
3 tablespoons oil
2 shallots, peeled and chopped
2 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and minced
2 to 3 Thai chili peppers, minced
½ small red bell pepper, seeded and chopped
1 tablespoon soy sauce
3 tablespoons oyster sauce
¼ cup water
1 tablespoon green onions, chopped
pepper to taste

Directions :
In a bowl, lightly dredge peeled balut with flour.

In a wide pan over medium heat, heat oil. Add balut and cook, turning once or twice, until lightly browned.

Remove from heat and drain on paper towels.

Remove oil except 1 tablespoon from pan. Add shallots, garlic, ginger, chili peppers and bell pepper. Cook, stirring regularly, until softened and aromatic.

In a bowl, combine soy sauce, oyster sauce and water. Stir together until blended. Add to pan and bring to a boil. Add balut and continue to cook, gently turning to coat in sauce, until heated through and sauce is thickened.

Season with pepper to taste.

Remove from pan and arrange on sizzling plates. Garnish with green onions and serve hot.