theconsultingbiscuit:

Avengers Assemble ….on my plate 

Food Avengers with bonus Loki and Spiderman . Thanks to themajesticmountainscold , dusthawk and holyshititsafandom for helping we with some of the names. 

Which fandom should I mutilate draw next? 

Once Upon a Time Food Part 1 

Once Upon a Time Food Part 2

Sherlock Food here

(via misslililala)

taiwanesefood:

091228 心之芳庭 by Even Chang on Flickr.

taiwanesefood:

Scallion Pancake by Maya83 on Flickr.

hashtag-genius:

“Loki… Would you give me some pudding…?”

Society6 Shop

(via fuckyeahlokisexual)

socalfood:

Half of the World’s Food Is Trashed

The bulk of the problems are due to poor infrastructure and the facilities storing the food, problems that generally occur in developing countries. They don’t have the proper trucks to ship the crops, or the refrigeration facilities are poorly maintained, leading to the spoiling of the aforementioned billion upon billion. But no, normal consumer not connected to the food industry or living in a developing country, this does not let you off the hook. The report also contains the phrase:

half of the food that is bought in Europe and the United States is thrown away by consumers

Which means it’s time to find ways we can personally cut down on our own personal food-tossing-away. Here’s a few tips:

Read more here.

(Source: kcetliving)

fivelettered:

titotito:

foodorama:

US Sandwiches 

Why does Illinois’s look meager?

They did it wrong. Not only does there need to be way more beef and peppers, it also needs some mozz!

(via ancientrelic)

(via ancientrelic)

americastestkitchen:

From frying bacon to cracking eggs, we revisit our top 10, all-time most popular Youtube videos of 2012.

americastestkitchen:

Sweet Potato and Ham Hash

We believe that this weekend calls for a lazy brunch dish full of cheesy, ham-y, and oozy egg goodness.

taiwanesefood:

要排30分鐘的香蕉米麗餅 by Mr. 福克 on Flickr.

Via Flickr:
台北統一阪急百貨

地址：台北市忠孝東路五段8號(市府轉運站)
電話：02-27299699 
營業時間：11:00 - 23:00（部分店07:30）

(Source: weheart-f00d, via rasmalaiwin)

foodopia:

spiced pumpkin bread: recipe here

(via ancientrelic)

socalfood:

How To: Potatoes Two Ways

Recipes for mashed potatoes — from fluffy to creamy, and about every shade in between — typically rely heavily on the addition of fat. But the truth is, choosing the right potato for the job carries more weight than how much dairy you use. For this episode, I picked fingerlings (low starch, buttery texture) for creamy mashed potatoes, and small Yukon Golds (an all-purpose potato, good for just about any application) for olive oil-crushed potatoes. For the mash, I’ll skip the cream and instead go for a combination of milk and butter; cream overwhelms and tends to make everything taste like … well, cream, whereas milk and butter act as a vehicle for the potato-y flavor. And for the olive oil-crushed potatoes, I like a tiny bit of butter to add richness, though it can be omitted if you prefer.

Mashed Potatoes
Serves 4
1 lb potatoes (try using Yukon Golds or Yellow Finns for creamy; Russets for fluffy; French Fingerlings for in between)
4 oz. (or more) butter
4 oz. whole milk
salt to taste
seasonings, optional (think chopped fresh thyme, freshly ground black pepper, roasted garlic, parmesan cheese, etc.)

Peel the potatoes and cut them relatively the same size, about 2 inch chunks. Put them in a large sauce pot and cover with water. Season the cooking water with salt (about 1/4 cup salt per 2 quarts water). Over high heat, bring the water to a boil, then reduce heat to medium. After 15 or so minutes, check the doneness by either stabbing one with a small knife, or picking one up with a spoon and squeezing it (it should crumble when pressed). Once cooked, drain the potatoes using a colander, and let them cool and steam just until you’re able to handle them. While the potatoes are still warm, process the potatoes using a potato ricer, box grater, or food mill set over a bowl or piece of parchment paper. Melt the butter in a large sauce pot over medium heat, then transfer the potatoes into the pot. Add the milk, whisk thoroughly to combine until smooth, and add additional milk or butter if desired. Season with salt and other seasonings if using. Serve immediately.

Olive Oil-Crushed Potatoes
Serves 4
1 lb. potatoes (try using German Butterballs, French Fingerlings, or Yukon Golds)
1 bunch chives, chopped very finely
2-3 cloves garlic, peeled and crushed
4 oz. extra virgin olive oil
1 tbsp butter
salt to taste
freshly ground black pepper

Put the potatoes in a large sauce pot, and add enough water to cover the potatoes and then some. Season the water with salt (about 1/2 cup salt per 2 quarts water). Over high heat, bring the water to a boil, then reduce heat to medium. After 15 or so minutes, check the doneness by either stabbing one with a small knife, or picking one up with a spoon and squeezing it (it should feel soft all the way through). Once cooked, drain the potatoes with a colander, and transfer to a baking sheet or large container. Let the potatoes cool to room temperature, then transfer to the fridge to finish cooling. Once the potatoes are cooled all the way through, peel the potatoes. Take the potatoes one by one and crush them first with the palm of your hand. Then use a fork to completely and uniformly crush the potatoes. In a large pan, heat the olive oil, butter, and garlic. Once the butter starts to foam, add the potatoes and stir with a spatula or spoon to incorporate the olive oil. Add the chives and season to taste with salt and freshly ground black pepper. Serve immediately.

See more recipes here.

(Source: kcetliving)

(via ancientrelic)