Thursday, December 2, 2010
How to Make Stock from Chicken Feet | Simply Recipes
Monday, November 29, 2010
"Shrimp, chicken feet, cuttlefish, and mung bean noodles tossed together with sliced onions, tomatoes, cilantro, lime juice, and other seasonings.
My aunt made this for a birthday party. Only for adventurous eaters! =]"
Wednesday, November 3, 2010
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Another squash-related Thanksgiving disaster narrowly averted, originally uploaded by technodad.
Eeeek! Don't let this happen to you. (I can totally see that happening to me. . .)
This photographer tells us:
"We were roasting some squash for Thanksgiving. Half an hour in to the cooking, we heard a loud pop from the oven and found that the Pyrex roasting pan had blown apart. Took us the next 45 minutes to clean the glass shards out of the oven, including unscrewing the floor of the oven compartment."
This plate is so sensual and rich in color~ I love it!
"There was no traveling this Thanksgiving because of my broken ankle so I spent the day with family, just the 4 of us. It was a very quiet and peaceful Thanksgiving :) "
"This one is Hayley's fault.
We were talking about Thanksgiving dinner and she was telling me how much she liked "can". This is of course jellied cranberry sauce from the can.
I was HORRIBLY offended by this. (kidding) I said why don't we just do the whole thing from a can?
Evil then started. Why not make everything a pre formed shape?
We present to you Thanksgiving 3000!
The question is:
Finest in Molecular Gastonomy or crap?"
Wow- this one looks very traditional, at least in our house, and very tasty.
"This was my wonderful traditional Thanksgiving meal - nothing but the standards. The sweet-potato-in-an-orange is a speciality of one of my family friends. I'm glad he was able to attend and bring the goods."
"Inspired by the "meal" created by Charlie Brown, Linus, Snoopy, and Woodstock in A Charlie Brown Thanksgiving.
"Pre Thanksgiving Day Hog Maw AKA Susquehanna Turkey - stuffed pig stomach with crispy skin - Pork sausage potatoes cabbage and onions German Pennsylvania Dutch type cooking food"
About Hog Maw:
Hog maw is the stomach of a pig. More specifically, it is the lining of the stomach, it is very muscular and contains no fat, if cleaned properly. It can be found in soul food, Chinese, Pennsylvania Dutch, Scottish, and Italian dishes. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled.
Hog maw (sometimes called "Pig's Stomach" or "Susquehanna Turkey") is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as "Seimaaga", probably originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage. Other ingredients include cabbage, onions, and spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served hot on a platter cut into slices or cold as a sandwich. Often served in the winter, it was made on hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.
It remains a traditional New Year's Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and sauerkraut. The stomach is purchased at one of the many traditional butchers at local farmers' markets. The original recipe was most likely brought to Pennsylvania from the Palatinate area of Germany, where it is called Saumagen and served with sauerkraut, another Pennsylvania Dutch food. Indeed, Saumagen is reported to be a favorite of former German Chancellor Helmut Kohl, a native of the Palatinate (Rheinland-Pfalz) Region.
As a Soul Food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe.
Stir fried hog maw served with pork and beef dumplings. In Chinese cuisine, hog maw is often served stir fried with vegetables.
Latin American Cuisine
Hog maws (called "buche") are a specialty in taco stands all over Mexico, mostly deep fried with the rest of the pork.
In Puerto Rico, hog maws are called Cuajos. Cuajitos is a popular street vendor food found around the island and is most often served with boiled green banana escabeche (not plantains) and morcilla (blood sausage)."
Facts and Folklore of York County, Pennsylvania (Your A to Z Guide - Attractions to Barbells, Christmas to Fasnachts, Hex Muder to Hog Maw, Shoe House to Zimmerman)
"Pre Thanksgiving Day Hog Maw AKA Susquehanna Turkey - stuffed pig stomach with crispy skin Pork sausage potatoes cabbage and onions German Pennsylvania Dutch type cooking food"
"Mmmmm!! Thanksgiving food is so colorful! Starting from the top, clockwise: scalloped corn, toasted almonds, green salad, sweet potato, stuffing, cranberry sauce, turkey, and green beans in the center. Mmmm!"
This is just too beautiful to pass up.
The creator / photographer tells us:
"Ironically, during the most intense diet of my life (in 2002) I decided to create this Thanksgiving vignette (1/12th scale), to display at our annual holiday dinner. I scoured eBay and all of the miniature shops and shows for just the right foods to include. I still put this vignette out every year. Here it is with it's cover on."
"Kris and I decided to make an early Thanksgiving feast... we will be out of town for the real day, so why not create our own a little early?
We started cooking last night - good food takes a while to cook. It was well worth it!
Blog post + RECIPES here!"
"vegetarian thanksgiving. great plate of food."
One thing that intrigues me about this plate is the mushroom gravy. This sounds most excellent. And, I love the wonderful colors and textures this plate affords.
"This was my plate on thanksgiving we had a lot more different types of food but there was just too much to put it on the plate."
A very familiar story!
Monday, November 1, 2010
"Halloween Birthday Cake with Treat Bag. Halloween at its sweetest! This is the perfect blend of spooky Halloween traditions and girly birthday "bling". Each and every part of this cake is edible and hand designed. The top layer is a spooky Blood Red, red velvet cake paired with classic cream cheese filling, followed by a butter yellow cake with whipped buttercream filling. Each layer of cake is covered in a generous layer of buttercream and wrapped in a fresh layer of silky fondant and brushed with luster dust for sparkle. The trick or treat bag on top is hand sculpted and filled with candy corns and a birthday message board. A ring of hand cut ghosts hold hands at the top and encircle the top of the cake. Spider webs are hand piped and finished with fondant spiders. The bottom layer boasts grand spooky trees with fall leaves, picket fences, witches brooms a creepy graveyard, a black cat and a great pumpkin patch! This is one spooktacular cake that sparkles and spooks in all the right places! Happy Birthday Ella!! Browse our full dessert gallery at www.jmccustomcakes.com ."
Photo note on these little gems:
"Limited edition mochi: Pumpkin Haupia Mochi, featured for the month of October only at Happy Hearts Mochi in Honolulu, Hawaii.
One of the perks of being the Mochi Lady's webmaster and photographer is being able to sample the delectable treats! Don't miss out on this special mochi flavor!
Go to happyheartsmochi.com for more info (and to see more delicious mochi pictures)!
a very creative, different kind of Altar display in a shop window i saw last night on may way home from the celebrations in Ajijc's Plaza !! these sugar skulls are a traditional part of any Mexican altar, they mostly are decorated with colorful sugar designs... and names of living family members and friends."
Saturday, October 30, 2010
Another version of a Halloween bento:
"This Bento I made sometime last October.
Goyza, Carrot Sushi, Cucumber Rolls, mini egg rolls, Tamago, Chocolate Pumpkin and these Ains (sp?) cookies that are German or Swedish I forget but they are amazing!!!!!!!!!"
This photographer notes:
"This version of devilled eggs is a Halloween tradition in my family!
Hard-boil 12 eggs. Remove shells, rinse and dry. Slice in half lengthwise. Remove yolks and place in medium bowl. Use a pastry cutter to mash yolks well. Add Mustard and Miracle Whip in a 2-1 ratio to create a paste. Add drops of Tabasco to your heat comfort level, then a few more. Fill eggwhite halves with yolk mixture, rounding and smoothing top of each. Push a whole pimiento-stuffed green olive into the center of each yolk well, stuffed side up. Use a toothpick dipped into red food dye to draw tiny wiggly red lines on whites, to simulate capillaries.
Variation (shown): Add blue food dye to yolk mixture to make it a creepy green. Use black olive slices to create the eyeball effect, with a small piece of pimiento for the pupil. '
"Oreo cheesecake I made for Yahoo! Halloween baking contest.
Oreo cheesecake with chocolate spiderweb and marzipan spider. I made the eyes out of Hot Tamales candies.
My first time playing with Marzipan, man, it takes a lot of food coloring to make it black!"
With a chocolate-chip cookie crust, peanut butter "sauce" layer, and peanut and candy toppings, this sweet pizza treat will have them scrambling for more!
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 cup creamy peanut butter
1 cup Halloween-colored candy-coated chocolate candies
1/2 cup dry-roasted peanuts
1/4 cup vanilla creamy ready-to-spread frosting (from 1-lb container)
1. Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Break cookie dough into 2-inch pieces; arrange evenly in pan. With floured fingers, press to form crust.
2. Bake 16 to 18 minutes or until deep golden brown. Cool completely, about 30 minutes.
3. Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Spread peanut butter over crust. Sprinkle with chocolate candies and peanuts.
4. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Transfer to small resealable food-storage plastic bag. Cut small hole in 1 corner of bag; drizzle over cookie pizza. Cut into wedges or squares.
Photo note and link:
"Pumpkin sloppy joes won for Best Potluck"
Who knew mice could taste so good!
"maraschino cherries dipped in chocolate w/jumbo chocolate chips for noses and almond slivers for ears."
Wednesday, October 27, 2010
Excellent food photos, and great doable ideas for that Halloween table.
Cute Food For Kids
This one has some neat kid party ideas.
Photo note and link:
"Looking for creepy but good Halloween party foods - the Maggot Slider is an easy addition to your appetizer menu"
the neighbor's "meat head" at their Halloween party, originally uploaded by klebphotos.
Photo note: "the neighbor's "meat head" at their Halloween party"
halloween party treats
Halloween food - Mummy Dogs aka Pigs in a Blanket (2008), originally uploaded by emergencyfan2000.
These are cute - neat idea for that Halloween get-together~
"This year I think I got the wrapping down! Hot dogs, croissant dough & peppercorns. I think the croissant dough was easier to work with than the biscuit dough I used last year."
Whoo! Love this shot! Great Halloween party look!
"This is our kitchen after about an hour of decorating. I wish I had gotten a picture of the table full of food, but there were people everywhere! :)"
Here's a link to brasspaperclip's beautiful blog site, featuring more Halloween party food photos:
Halloween Party Inspiration blogged here: brasspaperclip.typepad.com/brass_paperclip/2010/10/hallow...
babette, originally uploaded by chunkysimon.
A Face Book friend shared a link to a post on Gastronomica, with a rich and wonderful list of movies in which food plays a central role. Click on the link below to see the list, and a description of each one. The list is nicely lengthy~
And yes, Babette's Feast is one of my all-time favorites.
Food on Film
"Welcome to "Food on Film", some of our favorite cinematic foodie moments. This list was written and compiled by Rebecca L. Epstein, a PhD from the UCLA Dept. of Film, Television, and Digital Media. Her dissertation, entitled Crime and Nourishment, focused on the food and foodways of Hollywood gangster films."
To visit the site, click on the link (Food on Film) above.