Last Commented Food Blogs (315)

Saturday, 12/27/14 @4:05pm
Wouldn't ya just know it????

PINTOS:
Soaked the Pintos overnight, spent most of the day cooking them to just the right tenderness and the juice, just the perfect thickness…. mixed with just the right touch of my homemade “special blended” seasoning, and 2 beef bouillon cubes and last but not least, a quartered onion. *perfect*

COLESLAW:
Coleslaw (cabbage shredded last night), made today with mayo, diced Roma tomatoes, salt/pepper to taste!

CREAMED POTATOES:
Mashed potatoes, with authentic lumps. Mixed with mayo, butter, dash of milk. Salt/pepper to taste!

DEVILED EGGS:
With relish, mayo, mustard, salt/pepper to taste, sprinkled with paprika !

MEAT:
Undecided just yet….
Gravy, either beef/brown, or mushroom, or chicken… depending on meat.

SIDES:
Small tossed salad...
Quartered onions, sliced tomatoes...
Fried Okra would have been nice..but didn't this time...

QUESTION: Rolls, Biscuits, or Corn bread ?

AND GUESS WHAT?
I'M NO LONGER HUNGRY, OH WELL….
“Wouldn't ya just know it”? There is always tomorrow… ~JOHN~

I always thought of puddings as sweet and with lots of nuts and fruits......
Yesterday someone told me the English use' beef ' in their Christmas pudding
Is it true?......
How is a pudding made in different countries?

Oh sure, you can play all coy and innocent.
But, we BOTH know that it's just a truly silly game.
You're not fooling anyone.
Well, at least not me.

Face it, your eyes are 'the windows to your soul'.
Whether you admit it, or not, they reveal
your deepest innermost secret desires.
But, it's not only your eyes.
For someone who can truly read you,
it's written all over your face.
More than that, your body language speaks loud & clear.

Thus, just a passing glance from me and
I can tell EXACTLY what you want and how badly too.
There's no use in even attempting to hide it.
You more than just want it.
The truth is, you want and need it so bad,
that you can almost taste it.

So, lets drop the thin veil of supposed mystery
and embrace what you want, so I can fulfill your
wildest dreams, giving you the complete satisfaction,
that you so desperately desire..
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Yep, I've got chocolate !

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This gif SHOCKED me......
It might be more appropriate if it was..... a 'Kit Kat' bar.

New development on putting a dent to one of the biggest problems in the first and second world. Obesity. Not being able to control our appetite in overeating.

At least that's what the FDA believes. So in addition with the controlled and heavily imposed penalties on using the notorious lard in our fast food restaurants, they now require all institutions that serves, sells and package fresh or cooked foods will now be labeled according to calories count.

As if knowing the amount of those calories is very critical in our consumption to be curved. Maybe?

So now, I hope this new regulations added to the many more imposition burdened on the suppliers would truly do the trick. Losing weight, I meant.

Thanksgiving dinner:
Baked chicken
Corn on cob
Seasoned rice
Mashed potatoes
Gravy
Rolls
Deviled eggs
Stuffing
Peach pie
Red velvet cake
Sweet potato pie

Personally, I wouldn't pay 25 cents for it,
but very soon YOU can bid on a slice
of the actual wedding cake for Prince William & Kate Middleton.

I probably should mention that it's a fruit cake.
I meant the cake, not necessarily the groom.
I guess this is Kate's way of saying...."Let them eat cake".

All you royal wannabes can start your bidding
at $500 on December 5th.

From People Magazine;

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Now is your chance to own a piece of edible history.

A slice of the fruitcake from Prince William and Princess Kate’s 2011 wedding is going up for auction.
The 3-year-old confection will be sold on Dec. 5-6 through Julien’s Auctions Beverly Hills,
during which a collection of the late Princess Diana’s dresses will also be on the bidding block.

The cake will be packaged in a decorative gold tin and will include a blank wedding invitation
written on Queen Elizabeth‘s stationery.

So, what is the expected price tag?
The opening bid is $500, but it could reportedly fetch
anywhere from $1,000 to $2,000.

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Here's the link to the story;

Bon appetit !

Today I bring you a delicacy of true African cuisine! A mutton dish better than the best rib, roasted on a bed of charcoal. A Baked Sheep Head.

Yes, you read it right! No word play here. A real sheep’s head. It contains a lot of meat and is relatively cheap. Most butchers around here can supply you with a well cleaned head. It is so easy to prepare; even a man can do it!

When you get home, inspect the head and remove any hair still on it. I use a cutthroat to ‘shave’ it. Then saw the head across the top into two halves, but leave lower jaw intact. I use a garden saw to do this. You could ask the butcher to do it as well.

Flap the two halves open and clean out the nose section (easy, if it is not already done), but leave the brains in place. Another delicacy on toast - or just as it is.

Push the two halves together and clamp with a skewer. I use three bended canvas needles for this.

Dampen the head and rub some course salt on it. I normally sprinkle some barbeque spice at this stage too.

Preheat the oven to 160º C and bake for 4 hours.

Enjoy. Mine is only going into the oven now. You can eat it hot or cold. I prefer it cold. It tastes like something between a roasted rib and a sheep neck.

Here in Africa, women are not allowed to eat the tongue; it makes them talk too much, they say.

Eating the brains has a side effect though.

I find that if I share it with some female company, they mill around me for days and follow me in a line where ever I go; bleating like … Oh shut up, Catfoot!


Enjoy your day too!

...only about 20 meters square. Some vertical places. When "put up", (Mainesse for 'canned and frozen'), there's stuff for much of winter. If a such a declared fool can do so, anyone can. But what of the many thousands of hectares here at the Vierk Gnome Mansion? So glad we built the spacious servants' quarters. They don't mind weeding.
And Mr. Bravo, merely looking out the window, seems to keep those pesky deer away. Another day in Paradise. Those vine fresh tomats, oh those fruits of the vine. How different from the cardboard ones usually bought at the big boxes.

Hi Every one
I Love to cook and well I am good cook and I can cook some great Dishes well my Rump steak I love cooking with steak and Chop seasoning and I will Add a few spices and Herbs in and make it wonderful Lamb Chops my chops I love cooking with Red wine and Chop Seasoning and I like it well done steak and Chops and Fish is Hake I cook it in Oven and I Put salt and paper on it and Salad next to it I love Cooking since I stay in a Flat my self and I cook good food xoxo Dave