fdprn
@fdprn

Здесь про еду (gif, photos, recipes)
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fdprn
2018-11-28 

​​ This classic béchamel-based mac and cheese is loaded to the hilt with cheese.

This is 1/4 cup butter, 1/4 cup flour, 4 cups milk, and 4 lbs assorted freshly shredded cheddars.
fdprn
2018-09-13 

Finally, the fish are being canned and sealed, for further fermentation while it's waiting to be eaten.

fdprn
2018-09-13 

Here, a worker will sort out fish that are defect or too small, and the fish moves on to be decapitated.

fdprn
2018-09-13 

The fish are being soaked in saltwater, with just the right percentage of salt.

They will sit in this solution for 24 hours.
fdprn
2017-08-21 

BACON-WRAPPED FILET MIGNON. INSTRUCTIONS. Mix all Compound Butter ingredients in a bowl then spoon onto a parchment paper or plastic wrap.

Roll into a log of about 2 inches diameter and chill in the refrigerator for at least 1 hour.
Preheat your grill at maximum temperature.
Season the steaks on both sides with the coarse sea salt, freshly cracked black pepper
and dried onion flakes; Wrap 1 or 2 slices of bacon around each steaks and tie them
securely using butcher string.
Grill the steaks over high heat for 4 to 6 minutes per side with the lid closed; Flip the
steaks of a quarter turn for the bacon to face the grate and grill for 15 seconds per side
or until the bacon is brown and lightly crisp.
Use an instant read thermometer toward the end of cooking to achieve desired
doneness: 120°F for rare, 130°F for medium rare; Remove steaks from the grill.
Cut four slices of compound butter of 1/8 to 1/4 inch thick and placed them on each steak.
Let the butter melt over the steaks for 8 to 10 minutes before serving; Enjoy.
Recipe
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fdprn
2017-08-21 

Cheesy Smoked Meatballs. PREPARATION. Preheat your smoker to 225°F;

Place the ground chuck, ground sausage, egg, parmesan, onion, grated cheddar, bread crumbs,barbecue sauce,Worcestershire and milk into a large mixing bowl. Combine everything thoroughly;
Use your hands to form meatballs that are about 1.5 inch in diameter;
Press the 1/4 inch cubes of cheese into the center of each meatball;
Use your hands to form the meatball again covering the cheese completely;
Smoke the meatballs with your favorite wood until 160° internal temperature;
Baste with sauce during the last 30 minutes if you like;
Total smoking time should take around 1 hour.
Recipe
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fdprn
2017-08-19 

Homemade Dumplings. PREPARATION. 1. Combine the flour, salt, and warm water and mix until well combined.

2. Roll out dough on a floured surface and knead until smooth.
3. Separate the dough into 4 equal parts.
4. Roll out the piece into a thin log and divide into 6 or 8 pieces depend on the size of dumplings you want.
5. Lightly flour the divided piece of dough and roll out piece to a thin circle roughly 4-inches in diameter.
6. Keep the dumpling wrappers separated with parchment paper, and repeat with remaining dough.
7. Combine cabbage, green onions, garlic, ginger, soy sauce, and sesame oil and mix until well incorporated.
8. For the pork filling, combine the ground pork with salt, pepper and 1 cup of the cabbage mixture and stir until well incorporated.
9. For the veggie filling combine mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup of the cabbage mixture and stir until well incorporated.
10. For the shrimp filling, combine shrimp with 1 cup of the cabbage mixture and stir until well incorporated.
11. To assembly dumplings, add roughly 1 heaping tablespoon of filling into the center of a dumpling wrapper.
12. With your finger lightly coat 1 half of the outside of the wrapper with water.
13. Seal the dumplings using your prefered method.
14. With pleating, start from one side and pleat the half of the dumpling closest to you, keeping the other half still.
15. Heat oil on medium high in a pan and add a few dumplings, cooking them in batches.
16. Once the bottom of the dumplings start to brown, add in a splash of water and cover with a lid.
17. Steam for roughly 5 minutes, or until dumplings are cooked and water has evaporated.
18. Enjoy!
Recipe
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fdprn
2017-08-18 

Sweet & Spicy Chicken Wings. PREPARATION. Preheat your grill for indirect at 400°F;

Brush the wings with canola oil, then sprinkle over all of the BBQ Rub ingredients to give them an even coating;
Place the wings on the grill for indirect, toss a few wood chunks over hot coals for smoking and close the lid; Cook 35 to 45 minutes at 400°F;
While the wings are cooking, mix all Sweet & Spicy Ingredients in a saucepan and simmer for 10 minutes;
Brush the wings with barbecue sauce and cook for another 5 minutes;
Remove from the grill and serve with the remaining BBQ Sauce.
Recipe
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fdprn
2017-08-18 

Maple Cayenne Ribs. PREPARATION. Preheat your grill for indirect:

Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside;
With a butter knife and some paper towels, remove the membrane under each slabs of ribs by inserting the knife between the membrane and one of the bone, pull the membrane with a paper towel to remove it completely;
Mix all of the Rub ingredients together and apply the rub on both side of the ribs with your hands so it penetrates the meat;
Place the ribs on the grill grate over indirect heat and toss a cup of maple wood chips onto hot coals; Close the lid and cook for about 4 hours at 250°F;
Mix all of the Glaze ingredients together and simmer for 15 minutes; Glaze the ribs 10 to 15 minutes before taking them out of the grill; The ribs are done when the meat have shrunk of about 1 inch from the bones;
Cover the ribs with aluminum foil and let them rest for 15 minutes before serving.
Recipe
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fdprn
2016-12-18 

Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa

A satisfying vegetarian meal bowl made with tofu, stir-fried vegetables, quinoa and a homemade Korean barbecue sauce .
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