From pans not hot enough to cooked veggies gone mush, these are over 40 of the coolest cooking tips ever! I cook all day almost every day and I learned a ton from this list!
"Eel is quite a treat. There’s something different about it, compared to other foods. Certain foods can take the place of others, but in my experience, nothing can take the place of eel."
— Nakata of Kafka On The Shore, by Haruki Murakami
(via the-edenexpress)
One reason why I love my job
is the 50-minute-lunch-break turned 10-minute-lunch-and-40-minute-reading-break. Scooted up to the Popular bookstore 2 floors above today after wolfing down my sandwich and finished 9 chapters of “Battle Hymn of the Tiger Mother” by Amy Chua.
I. LOVE. MY. JOB.
No-Churn Blueberry Cheesecake Ice Cream
Difficulty:
★☆☆☆☆ (very easy)Ingredients:
- 200g spreadable cream cheese (about 3/4 cup)
- 1 can (14oz) sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups heavy (whipping) cream, cold
- 3/4 cup blueberry syrup
Directions:
- In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.
- Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.
- Allow to sit out for 20-30 minutes before serving.
brings back memories of ice-cream making in the boarding school!
I see the world with my stomach, and this time round I really did eat my way through Bali. Here’s proof that I did.
SEXY FOOD PORN - Cheese cake
WHY DO YOU PEOPLE TEMPT ME
(via the-edenexpress)
"In one experiment, he showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of the French eaters to the same prompt: “celebration."
— In Defense of Food: An Eater’s Manifesto by Michael Pollan (via thekriis)
(via the-edenexpress)
8. Lemon-Strawberry Cakes Make Basic Pancakes (No. 1) with just 1/2 cup milk. Add 1 cup cottage cheese and 2 teaspoons grated lemon zest with the milk. Top with strawberries and honey.
15. Rum-Raisin Sundaes Make Buttermilk Pancakes (No. 13); add 1/4 cup plumped raisins to the batter. Heat 1/4 cup syrup with 1 tablespoon rum and 1/4 cup raisins. Top the pancakes with ice cream and the rum syrup.
32. Blintzes Make Crepes (No. 28). Mix 1 1/2 pounds farmer cheese, 2 eggs, 3 tablespoons confectioners’ sugar, and some lemon zest and cinnamon. Spoon onto the crepes and fold each into a packet. Cook in a hot buttered skillet until crisp; top with jam.
37. Bacon-Pecan Waffles Sprinkle 12 strips bacon with brown sugar and bake at 400 degrees F until crisp; cool, then crumble. Make Classic Waffles (No. 36) with 1 3/4 cups flour and 1 extra tablespoon shortening. Add 1 cup candied bacon and 1/2 cup chopped pecans to the batter. Top with more bacon and nuts.
I WANT :O
