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moshita: pinata anatomy Carmichael Collective
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dreamssoreal: Hops by Otto Wilhelm Thome
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Not plasticine, but my dinner.
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I may never peel another kiwi…
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thingsorganizedneatly: SUBMISSION: Kitchen 101 Volume Conversion Poster from Chasing Delicious.  Who knew drops, dashes and pinches were real units of measurement?
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maudelynn: Rudolph Valentino’s “Secret” Spaghetti Sauce 2 Tablespoons olive oil - divided use1 large onion - diced1 and 1/2 cups sliced mushrooms1 (8 oz.) can tomato sauce1 (8 oz.) can tomato paste1 (16 oz.) can whole tomatoes, chopped and undrained1 pound Italian sausage1 teaspoon minced garlic1 tablespoon oregano1 tablespoon rosemary1 (2 oz.) can anchovies Heat 1 tablespoon oil in skillet over low flame, cook mushrooms and onions until soft, adding a little water to pan while cooking so contents don’t over-heat.  Set aside.In a large Dutch oven pot, combine the tomato sauce, paste and whole tomatoes, along with cooked mushrooms and onions, reserving skillet to cook meat.  Simmer over very low flame. Add 1 tabespoon of oil to coat skillet and add Italian sausage (depending on grade of Italian sausage, meat may need to be removed from casing and crumbled.)  Cook over a medium flame and brown sausage.   While sausage is cooking, add 1 heaping teaspoon minced, fresh garlic or the equivalent of dry garlic powder, stirring constantly to combine. Add the cooked meat, undrained, to the sauce pot, along with oregano and rosemary, continuing to simmer.  Add 1/2 cup red wine to the skillet and heat for a few minutes over low flame to ‘de-glaze’ the skillet, using a spatula to move the wine around and release all of the bits from the pan.  Add this to the sauce. Add 1/2 can of anchovies, stirring vigorously until combined into sauce.  Simmer 10 minutes, taste for flavor and desired taste, and add two more anchovies, repeating step if desired. Simmer sauce for 30 more minutes. ~~~ That man could cook me a shoe and I would eat it.
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mediumaevum: Medieval GingerbreadBy James L. Matterer The gingerbread being discussed in this article comes from recipes originally used in the 14th & 15th centuries, and isn’t anything at all like our modern cake-like variety. It is in fact more like a candy or a confection; however, it’s very good and quite a treat, and I can recommend it to anyone with a bit of a sweet tooth. I’ve made many versions of it and and it is always well received. This type of gingerbread was among the many sweets brought to Chaucer’s Sir Thopas in Canterbury Tales: “They fette hym first the sweete wyn, and mede eek in a mazelyn, and roial spicerye of gyngebreed that was ful fyn, and lycorys, and eek comyn, with sugre that is trye.” RECIPE 1 lb. Honey - I prefer organic, or something made with a flavored flower blossom, etc., but feel free to use your favorite. Just remember that the final product is affected by the flavor of the honey you choose. Bread Crumbs - up to a pound, maybe more, maybe less. These must be UNSEASONED bread crumbs, though either white or wheat, or a combination, is fine. Be sure that they are finely ground and not soft in any way. ginger (optional!) - up to 1 Tbs. cinnamon - up to 1 Tbs. ground white pepper - up to ½ tsp. pinch saffron, if desired, but not important here few drops red food coloring (optional) Bring the honey to a boil and skim off any scum. Keeping the pan over very low heat, add the spices, adjusting the quantities to suit your taste. Add the food coloring “if you will have it red.” Then begin to slowly beat in the bread crumbs. Add just enough bread to achieve a thick, stiff, well-blended mass. Remove from the heat and turn the mixture onto a lightly greased (cooking spray works fine) square or rectangular baking sheet or shallow pan, ½ to 1 inch thick. Take a rolling pin & spread the gingerbread evenly out into the pan. Turn the pan over onto wax paper or parchment paper, & tap gently until the gingerbread  falls from the pan. Turn the gingerbread over once again, then cut into small squares to serve. (A diamond shape is also very nice.) Decorate with small leaves (real or candy) attached to each piece with a clove. Advice, bibliography and more image: Molded, gilded, &  colored gingerbread in the form of a Tudor Rose. Created by Tammy Crawford
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Vegetable Dhansak Dhansak Masala* •8 dry red chillies or to taste •2 flat tsp. cumin seeds •5 tsp. coriander seeds •2 tsp. black mustard seeds •2 medium bay leaves •6 tsp. fennel seeds •10 cm. or 4 inch cinnamon stick •24 black peppercorns •1/2 tsp. fenugreek seeds •3 green cardamom •1 black cardamom •8 cloves *Dry roast and grind spices. Ingredients •250g red split lentils •Water, 2.5 times of the lentils by volume •1 medium potato cut into chunks •A handful of green, French beans, topped & tailed, slit and cut in 2 •2 carrots, peeled and sliced up thick •2-3 tbsp. oil •1 large onion, peeled and chopped fine •2 tbsp. Dhansak Masala •1 tsp. crushed garlic •1 tbsp. desiccated coconut •1 tsp. turmeric •200-250g fresh or tinned pineapple  *** •To Serve•2 tbsp. lemon juice •Salt to taste •2 tbsp. chopped green coriander leaves • 1 tsp. ginger crushed or finely grated Instructions 1.Wash and soak the lentils for an hour or so. 2.Cook the lentils and water with the carrots, beans and potatoes on a medium-high heat for 15-20 minutes, until fully cooked, adding more water if necessary. The sauce should be smooth and thick, like custard. 3.Add the pineapple and turn the heat down low. 4. Heat oil in a seperate pan and brown the onions gently, until a rich gold brown colour. 5.Add the garlic, dhansak powder, coconut and turmeric. Stir fry well, until oil separates. 6.Add this to the lentil mixture and stir in. 7.Sprinkle with coriander, ginger, lemon juice and salt. 8.Serve with rice and chapatties.
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femmesandfamily: This is the Penguin Tea Timer. This well-groomed penguin has a built-in timer (1 to 20 mins), which you can set depending on how strong you want your tea. Simply sling the tea bag over his beak, set the timer and relax. The penguin lowers the bag into the water and lifts it out when the time’s up. Cute, huh? Can be used as a regular timer too. Available at Harriet Carter for $12.98 or Amazon for $14.98. If you prefer a dapper version (with a top-hat!), get it from Signals at $18.98. NEED
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cleolinda: (via 21 lb layer cake containing three pies - Boing Boing) Adapted for image description: Chef David Lowery created this “Cherpumple” — a “dessert version of the turducken,” composed of “CHERry, PUMpkin and apPLE pie,” baked into three separate cakes, then assembled into an enormous layer cake [covered in light brown frosting, piped into a ribbed texture, with diagonal lines of white icing dots]. @cleolinda: What, a piecaken? @GreyDuck: A “piecaken” sounds like something that Zeus commands one to release.@GreyDuck: A Dragonball Z called-attack: PIIIIIIIECAKEEEEEEN! *zot*@alliancesjr: Or a joke character in Street Fighter. Quartercircle forward punch: PIECAKEN!@cleolinda: He calls it a “Cherpumple.” Dude, it’s a piecaken.@alliancesjr: “Cherpumple” sounds like a nuclear meltdown with whipped cream.
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