Amoebic wrote:Here's some collected photos of stuff we've baked (my sister and I).
Applesauce muffins
Dark chocolate cupcakes with cream-cheese frosting.
Chocolate chip banana loaf - The Diabloaf!
This is what happens when the vanilla bottle is a similar size and color as the red food-dye bottle. Oops."Vanilla" mixed into the bananas.
I think my boiled eggs are perfect.
These are the very same chocolate chip cookies I brought to International Goodjer Day: Vancouver. NOMS!
Some cookies my sister and I made for a ranger friend of ours - Bearbait cookies! Peanut-butter chocolate fudge (the same fudge I brought to IGD:Vancouver, as well) sandwiched between two thin layers of honey-based cookies, dusted with a fine layer of confectioner's sugar.
Please ship a baker's dozen of each to Ohio please. You can keep the hard boiled eggs though. ;)
This, except SW Asia. I'll totally even paypal you the shipping fees.
Another interesting variation on the boiled egg is the slow-poached egg.
Get a pot and a thermometer. Put in eggs and water to cover. Then hold the water at around 140-145 degrees for half and hour to forty five minutes.
When you crack this open, out will roll a perfectly poached egg from inside the shell.
Admittedly, cooking eggs for 45 minutes is a bit weird. A cool thing to do for a ramen party or something though.
Oh. Low temperature scrambled eggs are also an interesting taste sensation.
The look of those cookies just upped the next Vancouver event attendance by 28.5%.
Nachos. My house. Time: 1ish. Completely demolished by 1:30. 
Nachos. My house. Time: 1ish. Completely demolished by 1:30.
Oh goodness...this may have just created this weeks pregnancy craving.
Whats on them?? Please tell! Must know. Must eat. Now.
Here's some collected photos of stuff we've baked (my sister and I).
Applesauce muffins
Will you share the recipe for these? They look like a perfect after-school snack.
Oh goodness...this may have just created this weeks pregnancy craving.Whats on them?? Please tell! Must know. Must eat. Now.
I tend to vary the ingredients, but I wanted to go with some standard fare this time.
Snyder's of Hanover Tortilla chips
1/2 lb of extra lean ground beef (seasoned with a half packet of taco seasoning mix)
Refried Beans
Queso Cheese
Enchilada sauce
Sour Cream
Fresh cut scallions
I sometimes mix it up with black beans, fresh salsa, jalapenos, cilantro, and grilled chicken.
![KrazyTaco[FO]'s picture](https://www.gamerswithjobs.com/files/pictures/picture-100746-1453603815.jpg "KrazyTaco[FO]'s picture")
The Sloppy Bao Sandwich is an asian twist on the sloppy joe. Although, I would probably also add a little chopped cilantro to it (fish sauce and cilantro is one of my favorite combos).
I've eaten this at Baoguette several times; it's by far the best sandwich on their menu. They used to also put a little bit of sweet mango into the mix, but I think they stopped doing that after a few months.
I made this over the weekend: Beer, maple and brown-sugar braised pork shoulder.
4.2 kg of meat, and by the end of the night, 6 adults and 4 kids under 8 reduced it to this:
The Sloppy Bao Sandwich is an asian twist on the sloppy joe. Although, I would probably also add a little chopped cilantro to it (fish sauce and cilantro is one of my favorite combos).
That sounds so awesome. I will definitely have to make that one night.
Innocent food to quench your (insert whatever here) minds:
Hmmm.
Suddenly I feel hungry.
Cheers
/ESA
If it must be something I made then here's some edible fondant flowers and a test cake using a cricut cake machine to cut the fondant patterns:
Mmmmm mmmm good!
The $22 offering comes from Hudson Common (356 West 58th Street) and it's full name is the Salted Caramel Angry Lobster Fatty Melt. It’s made of Yancy Farms White Cheddar Curds, Brooklyn Salvatore Smoked Ricotta, 2 Sisters Gouda, Tickler Cheddar, Fromage Blanc, Prairie Breeze Cheddar, and Butter Milk with Red Chili-Chipotle Lobster Salad with a caramel drizzle atop the sandwich to finish it off. This is one of those rare, over-the-top, gluttonous items that is so insane that you cannot feel guilty about indulging in it.
I KNEW there would be a Food Porn thread here.
This happens about once a month at our house. I can't stand a non-full smoker when I smoke meat so I fill it up. We use a vacuum sealer to save the meat in the freezer - it works great.
This was post-sealing on a different day:
Ummm...
If you want to ship some of that to Nashville, care of me, I will pay for shipping charges! *drool*
I need to remember to only click this thread after I've eaten.
Ummm...
If you want to ship some of that to Nashville, care of me, I will pay for shipping charges! *drool*
Getting the dry ice, correct shipping container, driving to the local UPS DC... man, that just sounds like a lot of work. *wink*
Oh, wait. I work for a logistics company. I'll walk over to one of the LCs and have them ship it. Man, that's a long walk...
Smoking meat is a great time to relax with a beer ( or 6 ) and hang out with a friend (or 3 ) playing board games or the like. Set the timer and go check it every 20-30 minutes.
-BEP
I need to remember to only click this thread after I've eaten.
I suggest not looking at this, then. I did 6 racks for board game night a couple weekends ago.
I had a flare-up in the smoker for a short time so they got a little extra "char" flavor, but still turned out great. I tried a new seasoning on 3 of them.
I shouldn't have skipped lunch today. My tummy be grumblin', now.
-BEP
Time to resurrect this thread! This is my first foray into beer bread (Using a Sam Adams, the type eludes me) and I couldn't have been happier, as this loaf disappeared in less than 24 hours, going along with my homemade beef and vegetable soup. 
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