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Another Food Porn Site

11 years ago

Along the same lines as Tastespotting and Foodgawker.

RecipeNewZ is a new site this month.

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Comments (17)

sooz
11 years ago
Ohhhhh, this is so good!!!!! Thanks for sharing!!!
Smiles,
Sooz
rob333 (zone 7b)
11 years ago
Looking good! Below is a link to 20+ sites if you wish.

:)

Happy Memorial Day!

Here is a link that might be useful: other food porn sites
Related Discussions
someone posted this ? on another site!
Q
Comments (20)
Or maybe glib was serious, but is now too embarrassed to come back to this thread after getting such dire responses. I don't think s/he was pulling our leg. I can certainly imagine a large family, maybe living a prairie-style/homesteading life, where the canning is done all at once. No, I don't think it's safe to can in such big jars, nor can I imagine having that many old two-quart jars, since they're not for sale anymore. But the method itself seems close enough that it's believable. So glib, if you're still out there, I don't imagine your mom wants to hear that current canning guidelines say no canning in two-quart jars (except juice). But I'd say one small step you can take is to be sure the tomatoes are sufficiently acidified, and maybe do those in quart jars. That's the one thing you described that seems most likely to cause sickness. As for horror stories that can't possibly be true, here's one for you. My friends used to make apple butter in a big 50-gallon pot over a fire, and open-kettle can it (they would boil the lids but nothing else). In quart jars by the way. But here's the part that raised my eyebrows...they told me that one year as they started giving away the jars over the next couple days, none of them were sealed. They realized that stacking the boxes of hot jars back up was insulating the ones on the inside, and as soon as they spread out the boxes, all the jars started pinging. So the apple butter was kept warm but not hot for days in unsealed jars. To me, follower of food safety guidelines, that sounds awful. To someone doing things the old way, it's a minor setback that was easily solved. That doesn't mean that people doing things the old way are bad people. Our job on this forum is to present the information and let people make their own decisions about risk. That's all we can do. Melissa Here is a link that might be useful: NCHFP approved methods for tomato products
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Another baby food question - baked treats
Q
Comments (15)
How would you know at that age if the baby has a tendency towards allergies? Well, if there is a family history of food allergies, you start more carefully. And whether there is or not you start with the low allergy foods introducing one at a time following the 4 day rule. And if a food does cause a reaction, you stop using it - it isn't a big deal. One of our children had a milk allergy when we introduced it as a baby so we stopped using it and after a few years tried again with no issues. Why didn't we wait to introduce egg white - a) her mother wanted to introduce it at about 11 months so she could know whether egg in the 1st birthday cake would be okay and b) Passover occurs right around her 1st birthday and there are recipes I use then that rely on egg white like sponge cake so we wanted to know whether that would be an issue. Everyone has to decide for themselves based partly on family history and how the first foods go. I think it is important for parents to have the information to make an informed decision so I reference the Wholesome Baby Food site which presents a balanced view IMO - neither alarmist or ignoring the issue. By the way, one baking tip - a few people have a cinnamon allergy. One of my son's friends does and I found out that it is usually Cassia cinnamon (what you find in the grocery store as cinnamon but it isn't true cinnamon - it is a related plant) that causes the allergy. True cinnamon (or Ceylon cinnamon) doesn't have the compound that is the usual allergy trigger - you can get it at Penzeys or The Spice House. That is what we introduced to our granddaughter first and it has allowed our son's friend to share foods that we make with cinnamon.
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do you ever get tired of ..food porn...please post yours too !
Q
Comments (150)
rhome, that sure is true. We all have our desire to share and help others get the most out of their new kitchens . It doesn't matter at all what the skill level, we can all learn and grow and enjoy. I see tons of talent everywhere I look and I keep looking even though I know I can't begin to make or don't want to make what others are able to do. I still love to look. I hope that everyone realizes that it is out of a sense of community spirit that we all post here long after our kitchens are "done", also I am not sure we are EVER done :) Here is part of what we did this afternoon. DH's fingers were still sore but he wanted cookies ! He has perfected his Italian Seed Cookies and wanted to make them. So here are some of the steps and the finished product. shaping the dough: place in water/toasted sesame seeds /parchment finished : These are almost exactly like the cookies from Brocato's bakery in NOLA. We just had 4 bags of them from SIL's visit and it sure was hard to tell the difference. The Brocato cookies are a tad sweeter but I like DH's best :) It has taken him years to get them perfect. He purchased ammonium carbonate as the rising agent and also twice bakes them. It makes all the difference. I wanted to show you Alto and Sax ! They are my starters. They are now about 2 yrs old. WOW do they love me LOL. Here are pics of them before and after feeding and then of the 2 breads I am in the process of making. It is a couple day thing to make bread with wild yeast starter so stay tuned to tomorrow . before feeding - fresh from fridge: after just 3 hrs: San Joaquin Sourdough auto lyse ( I let it set about 30 min) Polish Country Bread ( a light rye) auto lyse - Polish Dough is beaten in the KA mixer for 4 min on speed 2 and then let to rest 40 min. Then you do 2 stretch and folds. Rest 40 min and again. Then rise 2 hrs or so and bake. in KA: First way to do stretch and fold - pat flat : fold like a letter: Here is another way to do S and F. In the bowl with a spatula. Do 30 turns with the spatula around and around quickly bringing the dough up and over a little each turn. Do this every 30 min X 3 times. You will be amazed at the strength the dough acquires with a small amount of work. Here are pics DH took :) Tomorrow I will show the finishing touches and the final product. Hope everyone has a lovely Summer Friday night. c
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nude wrestling with lemon juice...food porn
Q
Comments (28)
rhome you are killing me ! R and I were just laughing at dinner about the missing beets and the lack of zucchini LOL ! You are a hoot :) We miss you guys. boxer: I am SO glad you opened the thread...it said food porn so I thought for sure.... make the salad a day ahead. It needs to set to get the full flavor . Also be sure and double the dressing liquid but not the spices. And also make sure and use 1 1/4 c boiling water per 1 c cous cous and add the raisins into the bowl before the water. Give it a quick stir and then cover tightly...I use a dinner plate and let it steep. You will be so pleased. Very fluffy. Make sure and post pics !! c
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ann_t
Original Author
11 years ago
Great List. Thanks Robin.

~Ann
lbpod
11 years ago
FYI . . . I had to do a System Restore because of a
computer virus I got while pooching around on
the OP's link.
riverrat1
11 years ago
Love food porn! Thanks for the site Ann.
sally2_gw
11 years ago
That's kind of scary, Ibpod.

For some reason, when I visited the site, my computer took me straight to the Brown Butter Chocolate Chip Cookie picture and recipe. I couldn't stop it. It insisted I go there, and nothing I did could avert it from going there. there's only one cure for that - I'll have to print that recipe and make those cookies. ;-)

Sally
sally2_gw
11 years ago
Bummer, I just went back there to print out the recipe, and it's moved on. I can't find it, so I guess I'm saved those calories. Their search doesn't work. I guess you have to register.

Sally
lbpod
11 years ago
Sally, I looked at quite a few sights, with no problem,
until, all of a sudden, there was an ad, right in the
middle of my screen, wanting me to sign up for an
antivirus program. No matter what I did, I could
not make it go away. So I had to restore my system
to a previous date.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Posted by lbpod "----- No matter what I did, I could
not make it go away. So I had to restore my system
to a previous date. "

You may want to try "ctrl+alt+delete" and bring up Task Manager, and kill it from there, the next time when that happens.

dcarch
ann_t
Original Author
11 years ago
I haven't had a problem with the RecipeNewZ site.

Sally, here is a link to the Brown Butter Chocolate Chip Cookie recipe.

~Ann

Here is a link that might be useful: Une Gamine Dans La Cuisine
lbpod
11 years ago
Dcarch, I tried that. After some research, on another
computer, I found that this malware infected my
registry.
Lars
11 years ago
Chocolate macaroon that I bought in San Francisco in 2010, on my way to Sacramento and Lake Tahoe. This is what I expected from the title of this thread.

Lars
sally2_gw
11 years ago
LOL, Lars!

Thanks, Ann. I've copied and pasted it this time.

Sally
annie1992
11 years ago
Thanks, Lars, you made me grin.

dcarch, I have Vista. Control+alt+delete does nothing. If my computer locks up I have to shut it down, then turn it back on, get the message about unexpected shutdowns and start back up anyway. Ugh.

I hate Vista.....

Annie
sally2_gw
11 years ago
I made those cookies, and they are great. A little come and go time consuming, in the sense that you do a little bit, refrigerate, do a little bit, refrigerate some more, then do a little it more, refrigerate even again, then you finally get to bake. They are not difficult to make, though. It was a good lesson in patience for my 5 year old grandson, but we both had fun making them, and even more fun eating them! They turned out very large, a little crunchy bite to the outside and soft on the inside - really nice texture.

Sally
Jasdip
11 years ago
Annie, when my windows-7 freezes, ctrl+alt+delete doesn't do anything either. Have to hard-shut it down. I hate doing that.

Mine doesn't know how to sleep. It freezes every time, so I just have it shut off completely, instead of sleeping.
annie1992
11 years ago
jasdip, I'm at least glad that it's not just my computer, although I'm sorry yours is also such a PIA.

And all the computer whizzes in the family can't tell me a way around it. Ugh.

Annie

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