Nice Barbecue Foods photos

February 28, 2013 · Posted in Barbecue Foods · Comment 

A few nice barbecue foods images I found:

Barbecued pulled pork sandwich and fries
barbecue foods
Image by chotda

2010 Big Apple Barbecue Block Party: Martin’s Bar-B-Que Joint – Western Tennessee-Style Whole Hog
barbecue foods
Image by wallyg
The 8th Annual Big Apple Barbecue Block Party took place in Madison Square Park on June 12 and 13, 2010. The Big Apple Barbecue Block Party brings together the country’s top pitmasters who cook up their award-winning food for over a hundred thousand barbecue enthusiasts.

Led by pitmaster Patrick Martin, Martin’s Bar-B-Que Joint, from Nashville, Tennessee, served up Western Tennessee-Style Whole Hog.

Asparagus wrapped in bacon with barbecue sauce
barbecue foods
Image by Kent Wang
A copy of the Western classic, unfortunately they steamed the bacon instead of frying it and smothered everything with excessive amounts of oversweet barbecue dish.

Nice Diet photos

February 27, 2013 · Posted in Diet · Comment 

Some cool diet images:

Image by cerami

04.2(b) Diet Coke Plus
Image by Lance McCord
I wonder if we’re a test market for this stuff (seeing as how Atlanta is contractually obligated to forgive Coke for anything) or if it’s everywhere. I haven’t actually run across one in a store yet (not that I’m looking). I’m kind of curious to try one, though I have to tell you that this billboard makes me think of the taste in my mouth when I wash down one of my big health-food store super vitamins with diet coke. It is not a good taste.

PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52

February 25, 2013 · Posted in Recipes · Comment 

Check out these recipes images:

PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
Image by weezerthewonderful
PLAGue Marmelade
(pear, lemon, apple, ginger)

2 lemons 2
1-1/2 cups water 375 ml
4 cups slice peeled pears 1 L
4 cups slice peeled apples 1 L
¼ tsp baking soda 1 mL
4 cups granulated sugar 1 L
3 tbsp finely chopped candied or crystallized ginger 45 mL

Remove thin outer rind from lemons with a vegetable peeler and cut into fine strips with scissors or a sharp knife, or use a zester.

Remove white rind in large pieces from lemons and place in large stainless steel saucepan with outer rind and add water. Boil over high heat, cover, reduce heat and boil gently for 20 minutes.

Finely chop lemon. Add lemon, pears, apples, and baking soda to saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes, stirring frequently.

Using tongs, remove and discard the large pieces of white rind.

Add sugar and ginger to saucepan. Return to a boil over high heat and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently.

Test for gel formation by dipping a cool metal spoon into the hot fruit mixture and immediately lifting the spoon so the mixture runs off. When mixture ‘sheets’ from the spoon (the drops become very thick and two drops run together before dropping off), it will form a gel on cooling and no further cooking is required.

Remove from heat. Laddle into sterilized jars and heat seal jars covered in boiling water for 10 minutes.

Makes 5-1/2 cups (1.375L)

Mushroom Bread – 52 weeks of recipes – 6/52
Image by weezerthewonderful
Mushroom Bread

3 cups warm water 750 ml
1 tbsp yeast 15 ml
1 lb flour (whole wheat or white) 500 g
1 tsp salt 5 ml
3 tbsp honey 45 ml
3 tbsp olive oil 45 ml
1-1/2 cups mushrooms, sliced and sauted 375 ml

Pre-heat oven to 450 degrees F about 20 minutes before baking.

Place warm water in a large mixing bowl, stir in the yeast and let stand for 5-10 minutes. Add half the flour, the salt, honey and oil. Mix well until mixture resembles a smooth batter. Gradually add additional flour until a soft smooth dough is obtained. Pour dough out onto a floured surface and knead until smooth and elastic, about 15 minutes.

Oil a large mixing bowl and place dough inside. Turn dough over to cover all surfaces with oil. Cover with plastic film and a damp towel, let sit until doubled, about 1 to 1-1/2 hours. Deflate dough, knead briefly, re-cover and let sit until doubled in volume, about 1 hour.

In a saucepan, sauté the mushrooms in oil. Porcini, bolettes, chanterelles or use what you like (or have available). Dehydrated mushrooms should be first soaked to re-hydrate in warm water for at least 30 minutes before cooking. Remember to keep the broth used to hydrate mushrooms for other uses. Can be frozen in ice-cube trays and used later.

Deflate dough, mix in the mushrooms and gently knead to mix. Divide dough into two portions. Place on a floured surface, cover with damp towl and let rest for 10 minutes. Lightly oil and baking sheet and set aside. Roll the dough out into a 10 x 12 sheet and tightly roll up lengthwise. Place on the oiled sheet seam-side down, cover with a damp cloth and let rise until doubled in volume, about 1 hour.

Just before baking, make ½ inch deep slashes in loaf, about 2 inches apart. Using a water jug with a misting nozzle, spray the loaf with water just before baking. Bake until loaves are crusty and golden brown, about 30 minutes.

Can also be used for buns, as well as loaves.

Edible Books 2012 / Charity Rouse

February 25, 2013 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Edible Books 2012 / Charity Rouse
cook books
Image by Topeka & Shawnee County Public Library
"Fancy Nancy and the Delectable Cupcakes"

Edible Books 2012 / Gwen Hughes
cook books
Image by Topeka & Shawnee County Public Library
"Charlotte’s Web" (DETAIL)

Diet Cherry Coke

February 24, 2013 · Posted in Diet · Comment 

Check out these diet images:

Diet Cherry Coke
Image by Mat_the_W
It’s always easier to buy in bulk…

Diet coke tall boy
Image by Bonita Sarita

Diet Coke Love
Image by Dot D

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