Most Commented Food Blogs (316)

What foods you ladies and gentlemen love it could be at breakfast lunch dinner or even snack

I bought some chicken wings last Saturday, because the packing said "extra spicy"..

I made some for dinner tonight, and I was excited. "Extra spicy wings for dinner? On a WEDNESDAY, of all days? Yes. Please!"

So I shoved them in the oven, setting the time for 35 minutes. The bag said 30 minutes at 180 degrees", but I always give my food a bit extra, just to make sure the food is done. The smell of spicy wings were all over the house! So good! It made me very excited for the food!

I grabbed my oven gloves and took the wings out of the oven. They looked amazing! Lots of sauce on them, which is absolutely key for getting that SPICY kick.. I then took a bite out of one wing, and.. Well.. let's just say I have had more spicy chips than this..

"Mate, what is THIS..?" I asked myself.. "These wings aren't spicy at all.. Pff.."

I don't want my "extra spicy" hot wings to go down easy. I want to sweat. I want to squirm in pain.. I want to feel EVERY. SINGLE. BITE on my tongue..

But no.. They didn't even manage to do that..

Extra spicy? More like extra weak..

I never really knew what it was meant to be a foodie, rarely heard it when I was working but retiring changed the game. Until Mic mentioned one of my foodie blogs did I realize I was a foodie, a small shock to the system but now I brag about it. What I don't mention is a I'm a lousy foodie but I love it anyways.

Since retirement I've experimented on many new recipes and unknown foods to me. My most recent find is BACON JAM. When I learned to make candied pecans it was like a crack addiction to me so I have to exercise discipline, it's harsh but I do it.

Bacon Jam is like a crack addiction on steroids. I'm not going into anymore detail, google or better yet you tube it for recipes or info (I only look at healthy ones)

For Mic's sake and all his pizza talk I gave in last night and made a cauliflower crust, loaded the toppings I love and shocked myself at how tasty it was. I might try and make that again next year or if I make another I am going to use sliced tomatoes instead of the sauce with fresh mozzarella glopped on. Oh Mic my San Marzano plants are showing off their little babies, so far so good. The cherry tomatoe from 3rd generation of growing itself yielded a nice yield then died.

Cheese sauce has been my nemisis - Twice I tried a recipe using Sodium Citrate. In the video the sauce comes out smooth like a pouring nacho cheese sauce. Mine comes out in a glump, a tasty glump mind you but extremely unappealing visually. I stuffed a glop inside a burger and it was delish! I'm not touching that Sodium Citrate again.

That's it folks - Bacon Jam is my new thing and it spicy hot so quite a few friends can't handle it but my bro will kiss my a** for some.

Got Milk? was part of a 1993 American advertising campaign to encourage the consumption of milk. It worked as many American adults consume milk. However, many non-Americans say that only babies and young children should be drinking milk.

I drink milk. Not every day... When I do, it's usually Organic 2% or Lactose free 2% and recently a grass fed variety. In my refrigerator are other milk substitutes, Soy Milk, Almond Milk and a new favorite: Oat Milk. The drawback to the oat milk is it's high caloric content. Something like 130 calories per serving, where Soy Milk is around 30 calories.

"Got Milk" ads were retired many years ago:

I didn't know what to make for dinner tonight, so I grabbed my frying pan, and went looking in my fridge. I found some diced beef, a carrot, which I sliced, and a pack of cocktail sausages. I placed all that in a pan, and then I added some salt, chili flakes and more salt, and gave that a toss. Finally, I gave it a decent amount of ketchup, and then dinner was ready.

For something I thought up on the fly, it was surprisingly good.. I just don't know what to call it, though..

Which type food is good for healthy life style, coz food effects the whole body

Jamaican Rice and peas

Ingredient:

2lbs rice
1/2 pint kidney beans or Gungo peas
1 large coconut or tin coconut or powder coconut
1 glove garlic
5 stalk escallion
3 sprigs thyme
2 table spoon sugar (optional )
Salt to taste
1 green pepper
pieces of ginger to add taste


Preparation and cooking:

1. Cook peas and garlic to an almost tender state.
2. Grate coconut and extract the milk through a sieve (strainer).
3. Add this prepared milk cream to peas
4. Allow to boil for 10 minutes
5. Add pepper, thyme, salt, sugar, ginger, escallion
6. Boil for three minutes
7. Taste your pot, does it need more salt, set desired taste
8. Then you add rice
9. Allows to boil for 3 minutes high heat
10. Now min the heat
11. Allow to steam for twenty minutes or until rice is tender
12. Alright rice is done!

we were discussing this subject the other day, and I thought you would enjoy this. I would have sent this to you via email, but I'm blocked...
Don't know if this link will work, didn't have time to figure how to load it here.....

since the 90's, in my limited but shocked experience, it must be good to invest in companies selling razors. I bet it's a generational thing. Certainly, not one of hygiene. Au contraire Vaginal births and many proceedures now mostly are razorless events. Up until the 70's or so, it was different. Can the not to modest girls here puleeze enlighten us all on this important and timely topic. I can talk with my teen twins on almost any topic. Almost. Probably my embarasssment, hardly theirs. Aa.

I'm a few miles from Johnson & Wales University. It's been called 'the cooking college' because they specialize in careers in the food service industry. Masters of the culinary arts.

Years ago, my dentist raved about their Sunday brunch. I never tried it, but I've seen their TV commercials where a chef single-handedly cracks an egg on the edge of a bowl impressed me.

Okay... I can do that... NOT!!!

Maybe with practice I could, but I'm not inclined to eat scrambled eggs for breakfast, lunch and dinner while I learn the technique.

I guess if you go to a cooking college you have to be an 'eggspert' to make it to the next level!