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delicious!
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. A SAUERKRAUT REPLACEMENT? « FOODMAYHEM Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
STILL DISGUSTING FOODS… « FOODMAYHEM 3. Blind Robins Smoked Ocean Herring (recently discontinued by Bar Food Products): Possibly the world’s most bizarre prepackaged tavern snack. Interestingly, the product’s titular robin isn’t actually blind, he’s blindfolded — the better, presumably, to avoid looking at these heavily salted herring strips, which look like giant slugs.2.
OXTAIL GOULASH AND SPAETZLE « FOODMAYHEM Set aside. In a small bowl, mix together half and half and water. Alternate between adding liquid mixture and eggs into the dry mixture. Mix until smooth. 3. Turn water down to a simmer. Press dough into a spaetzle scraper over the simmering water and cook for 4-6 minutes.Drain and serve.
AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly FROZEN DUMPLINGS: HOW TO STEAM, BOIL, AND FRY (VIDEO In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. A SAUERKRAUT REPLACEMENT? « FOODMAYHEM Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
STILL DISGUSTING FOODS… « FOODMAYHEM 3. Blind Robins Smoked Ocean Herring (recently discontinued by Bar Food Products): Possibly the world’s most bizarre prepackaged tavern snack. Interestingly, the product’s titular robin isn’t actually blind, he’s blindfolded — the better, presumably, to avoid looking at these heavily salted herring strips, which look like giant slugs.2.
OXTAIL GOULASH AND SPAETZLE « FOODMAYHEM Set aside. In a small bowl, mix together half and half and water. Alternate between adding liquid mixture and eggs into the dry mixture. Mix until smooth. 3. Turn water down to a simmer. Press dough into a spaetzle scraper over the simmering water and cook for 4-6 minutes.Drain and serve.
AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly FROZEN DUMPLINGS: HOW TO STEAM, BOIL, AND FRY (VIDEO In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
FOODMAYHEM
1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 BASIC MEI FUN « FOODMAYHEM 1. Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside. 2. Soak rice noodles in cold water for 2 minutes. Drain and set aside. 3. In a small bowl, mix together pork, soy sauce, and cornstarch. AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. GRILLED KING OYSTER MUSHROOMS « FOODMAYHEM In a small bowl, whisk together ume plum vinegar, olive oil, and agave. 3. Cut each mushroom in half width-wise. Then cut into 1/4″ planks. 4. Pour liquid mixture over mushrooms and toss until all the pieces are coated evenly. 5. Grill about 1 minute on each side, depending on distance from heat source. Sprinkle with white pepper totaste.
GARLICKY SEAWEED KNOTS « FOODMAYHEM Garlicky Seaweed Knots~4 side dish servings. 1. Heat wok over medium heat until just starting to smoke. Add oil and swirl to coat. Add seaweed knots and toss and stir for a few seconds. Stir in garlic. Add vinegar, sugar, and soy sauce, and toss and stir for another minute. Remove from heat and set aside to cool. STEWED TRIPE AND DAIKON « FOODMAYHEM Cut the tripe into roughly 2″ x 1.5″ pieces. Return to the dry pot. Add 1 cup water, spice pouch, soy sauce, ginger, and sugar. Cover and bring to a boil. 3. Boil for 20 minutes, covered, stirring occasionally. 4. Stir in daikon and boil, covered, for another 10 minutes. Adjust salt to taste. BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. PULLED PORK & KILLER BBQ SAUCE « FOODMAYHEM Instructions. Combine fat, drippings, and vanilla (or bourbon) in a small pot. Cover with water. Bring to boil, then simmer until reduced by at least half (or more if you have the patience), about 20 minutes. Strain out all of the particulate (fat, etc.). I had about 1.25 cupsof gravy.
CHEF JODY WILLIAMS SHOWS ME HOW TO STEAM SCRAMBLE EGGS Instructions –. 1. In a tall porcelain jar (preferably something with a handle), beat together eggs, butter, and salt. 2. Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about the FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 A SAUERKRAUT REPLACEMENT? « FOODMAYHEM Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
FROZEN DUMPLINGS: HOW TO STEAM, BOIL, AND FRY (VIDEO In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly CHEF JODY WILLIAMS SHOWS ME HOW TO STEAM SCRAMBLE EGGS Instructions –. 1. In a tall porcelain jar (preferably something with a handle), beat together eggs, butter, and salt. 2. Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about the FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 A SAUERKRAUT REPLACEMENT? « FOODMAYHEM Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
FROZEN DUMPLINGS: HOW TO STEAM, BOIL, AND FRY (VIDEO In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly CHEF JODY WILLIAMS SHOWS ME HOW TO STEAM SCRAMBLE EGGS Instructions –. 1. In a tall porcelain jar (preferably something with a handle), beat together eggs, butter, and salt. 2. Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about theFOODMAYHEM
1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 BIOGRAPHIES « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
BASIC MEI FUN « FOODMAYHEM 1. Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside. 2. Soak rice noodles in cold water for 2 minutes. Drain and set aside. 3. In a small bowl, mix together pork, soy sauce, and cornstarch. STILL DISGUSTING FOODS… « FOODMAYHEM 3. Blind Robins Smoked Ocean Herring (recently discontinued by Bar Food Products): Possibly the world’s most bizarre prepackaged tavern snack. Interestingly, the product’s titular robin isn’t actually blind, he’s blindfolded — the better, presumably, to avoid looking at these heavily salted herring strips, which look like giant slugs.2.
AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. PULLED PORK & KILLER BBQ SAUCE « FOODMAYHEM Instructions. Combine fat, drippings, and vanilla (or bourbon) in a small pot. Cover with water. Bring to boil, then simmer until reduced by at least half (or more if you have the patience), about 20 minutes. Strain out all of the particulate (fat, etc.). I had about 1.25 cupsof gravy.
OXTAIL GOULASH AND SPAETZLE « FOODMAYHEM Set aside. In a small bowl, mix together half and half and water. Alternate between adding liquid mixture and eggs into the dry mixture. Mix until smooth. 3. Turn water down to a simmer. Press dough into a spaetzle scraper over the simmering water and cook for 4-6 minutes.Drain and serve.
MARCH « 2021 « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
GRILLED KING OYSTER MUSHROOMS « FOODMAYHEM In a small bowl, whisk together ume plum vinegar, olive oil, and agave. 3. Cut each mushroom in half width-wise. Then cut into 1/4″ planks. 4. Pour liquid mixture over mushrooms and toss until all the pieces are coated evenly. 5. Grill about 1 minute on each side, depending on distance from heat source. Sprinkle with white pepper totaste.
CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 A SAUERKRAUT REPLACEMENT? « FOODMAYHEMBEST SAUERKRAUT BRANDSSAUERKRAUT ALTERNATIVE Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly AVOCADO SQUASH « FOODMAYHEMAVOCADO SQUASH SEEDSKOREAN SQUASHKOREAN SQUASH SEEDSAVOCADO AND SPAGHETTI SQUASHKOREAN SQUASH RECIPESQUASHRECIPES BUTTERNUT
Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. MASHUGA NUTS « FOODMAYHEM The nuts are coated in a cinnamon-sugar meringue, which creates an airy, crisp sensation around the nuts, similar to the feeling of stale. The texture is rough and the cinnamon is not overly strong, but there’s something missing in this item. There is a light after taste that is first reminiscent of vanilla, but then fades into just sugar. BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about the FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 A SAUERKRAUT REPLACEMENT? « FOODMAYHEMBEST SAUERKRAUT BRANDSSAUERKRAUT ALTERNATIVE Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly AVOCADO SQUASH « FOODMAYHEMAVOCADO SQUASH SEEDSKOREAN SQUASHKOREAN SQUASH SEEDSAVOCADO AND SPAGHETTI SQUASHKOREAN SQUASH RECIPESQUASHRECIPES BUTTERNUT
Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. MASHUGA NUTS « FOODMAYHEM The nuts are coated in a cinnamon-sugar meringue, which creates an airy, crisp sensation around the nuts, similar to the feeling of stale. The texture is rough and the cinnamon is not overly strong, but there’s something missing in this item. There is a light after taste that is first reminiscent of vanilla, but then fades into just sugar. BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about theFOODMAYHEM
1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2FAQS « FOODMAYHEM
In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
STILL DISGUSTING FOODS… « FOODMAYHEM 3. Blind Robins Smoked Ocean Herring (recently discontinued by Bar Food Products): Possibly the world’s most bizarre prepackaged tavern snack. Interestingly, the product’s titular robin isn’t actually blind, he’s blindfolded — the better, presumably, to avoid looking at these heavily salted herring strips, which look like giant slugs.2.
SOY BEANS, SNOW CABBAGE, & TOFU SKIN RIBBONS « FOODMAYHEM Drain and wash tofu skin and submerge in clean warm water for 10 minutes. 2. Drain tofu skin and cut into ribbons. Set aside. 3. Heat oil on medium high heat in a large non-stick pan. Add salt preserved snow cabbage. Stir for 20 seconds. Add 1 cup water and tofu skinribbons.
OXTAIL GOULASH AND SPAETZLE « FOODMAYHEM Set aside. In a small bowl, mix together half and half and water. Alternate between adding liquid mixture and eggs into the dry mixture. Mix until smooth. 3. Turn water down to a simmer. Press dough into a spaetzle scraper over the simmering water and cook for 4-6 minutes.Drain and serve.
AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. MASHUGA NUTS « FOODMAYHEM The nuts are coated in a cinnamon-sugar meringue, which creates an airy, crisp sensation around the nuts, similar to the feeling of stale. The texture is rough and the cinnamon is not overly strong, but there’s something missing in this item. There is a light after taste that is first reminiscent of vanilla, but then fades into just sugar. TAIWANESE CUCUMBER SALAD « FOODMAYHEM Taiwanese Cucumber Salad~makes about 3 cups. 1. Cut ends off cucumbers. Smash them with the flat side of a cleaver. 2. Break into pieces by hand, discarding any clumps of seeds. 3. Place cucumber pieces in a large bowl and toss with sugar and salt. MAY « 2003 « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
JUNE « 2002 « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 A SAUERKRAUT REPLACEMENT? « FOODMAYHEMBEST SAUERKRAUT BRANDSSAUERKRAUT ALTERNATIVE Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly AVOCADO SQUASH « FOODMAYHEMAVOCADO SQUASH SEEDSKOREAN SQUASHKOREAN SQUASH SEEDSAVOCADO AND SPAGHETTI SQUASHKOREAN SQUASH RECIPESQUASHRECIPES BUTTERNUT
Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. MASHUGA NUTS « FOODMAYHEM The nuts are coated in a cinnamon-sugar meringue, which creates an airy, crisp sensation around the nuts, similar to the feeling of stale. The texture is rough and the cinnamon is not overly strong, but there’s something missing in this item. There is a light after taste that is first reminiscent of vanilla, but then fades into just sugar. BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about the FOODMAYHEMRESTAURANTSREADER'S CHOICELATINVIDEOAUSTRALIANBRITISH 1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2 A SAUERKRAUT REPLACEMENT? « FOODMAYHEMBEST SAUERKRAUT BRANDSSAUERKRAUT ALTERNATIVE Kosher Salt & Black Pepper. Instructions. Saute onion, red pepper, salt in melted butter and olive oil in a medium size dutch oven over medium-low heat. When starting to soften add cabbage. Continue cooking about four minutes. Add mustard, garlic, paprika, vinegar, and black pepper. Toss together, cover, and turn off heat. Let sit for 20minutes.
BRYGGEN KAVIAR « FOODMAYHEM The products ingredients are 1/2 sugar salted and smoked roe (52%) from codfish caught in the North East Atlantic Ocean, rapeseed oil, sugar, water, salt, potato flakes, tomato puree, preservative, anti-oxidant, citric acid, and colour. The result is absolutelydelicious!
RED COOKED FISH « FOODMAYHEM 2. Heat a large wok on medium heat. Add the oil and swirl. 3. Add two thin coins of ginger and fish right on top. Fry for 3 minutes. Flip over and fry for another 2 minutes. 4. Add rice wine (be careful as smoke comes up) and swirl. SCARLET EMPRESS « FOODMAYHEM Wednesday, January 14, 2009. For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes. The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly AVOCADO SQUASH « FOODMAYHEMAVOCADO SQUASH SEEDSKOREAN SQUASHKOREAN SQUASH SEEDSAVOCADO AND SPAGHETTI SQUASHKOREAN SQUASH RECIPESQUASHRECIPES BUTTERNUT
Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. MASHUGA NUTS « FOODMAYHEM The nuts are coated in a cinnamon-sugar meringue, which creates an airy, crisp sensation around the nuts, similar to the feeling of stale. The texture is rough and the cinnamon is not overly strong, but there’s something missing in this item. There is a light after taste that is first reminiscent of vanilla, but then fades into just sugar. BIONATURAE PASTA « FOODMAYHEM Thursday, June 11, 2009. Part of me can’t get over how expensive Bionaturae Pasta is. Sure it’s certified organic and 100% durum semolina, but I’ve seen it for up to $5 for a 16oz bag. Twice ever (in a span of maybe 18 months), I got it on sale for 2 for $5. CHEDDAR CHEESE CRACKERS « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
WHO DOESN’T HATE SANDRA LEE? « FOODMAYHEM A lot of us in food blog land can’t stand the woman. We don’t really like her in the MD-DC-VA either. Don’t know if you’re familiar with the Food Network Addict down in Arlington, VA, but he’s brought a lot of this “I Hate Sandra Lee” stuff to my attention (and I don’t think he even really hates her all that much). This is a funny recent post, but most of them are about theFOODMAYHEM
1/2 cup almond flour. Instructions-. Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). Whisk the almond milk mixture into the flour mixture and beat for 2FAQS « FOODMAYHEM
In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
STILL DISGUSTING FOODS… « FOODMAYHEM 3. Blind Robins Smoked Ocean Herring (recently discontinued by Bar Food Products): Possibly the world’s most bizarre prepackaged tavern snack. Interestingly, the product’s titular robin isn’t actually blind, he’s blindfolded — the better, presumably, to avoid looking at these heavily salted herring strips, which look like giant slugs.2.
SOY BEANS, SNOW CABBAGE, & TOFU SKIN RIBBONS « FOODMAYHEM Drain and wash tofu skin and submerge in clean warm water for 10 minutes. 2. Drain tofu skin and cut into ribbons. Set aside. 3. Heat oil on medium high heat in a large non-stick pan. Add salt preserved snow cabbage. Stir for 20 seconds. Add 1 cup water and tofu skinribbons.
OXTAIL GOULASH AND SPAETZLE « FOODMAYHEM Set aside. In a small bowl, mix together half and half and water. Alternate between adding liquid mixture and eggs into the dry mixture. Mix until smooth. 3. Turn water down to a simmer. Press dough into a spaetzle scraper over the simmering water and cook for 4-6 minutes.Drain and serve.
AVOCADO SQUASH « FOODMAYHEM Friday, July 17, 2009. I first tried Avocado Squash from Yuno’s Farm (in the Union Sqaure Farmer’s Market) a few years ago, and it’s still the only place I’ve seen to sell avocado squash. I remember that they were doing a little demo and sauteed some avocado squash in olive oil with salt and pepper. I tried some and loved the simplicity. MASHUGA NUTS « FOODMAYHEM The nuts are coated in a cinnamon-sugar meringue, which creates an airy, crisp sensation around the nuts, similar to the feeling of stale. The texture is rough and the cinnamon is not overly strong, but there’s something missing in this item. There is a light after taste that is first reminiscent of vanilla, but then fades into just sugar. TAIWANESE CUCUMBER SALAD « FOODMAYHEM Taiwanese Cucumber Salad~makes about 3 cups. 1. Cut ends off cucumbers. Smash them with the flat side of a cleaver. 2. Break into pieces by hand, discarding any clumps of seeds. 3. Place cucumber pieces in a large bowl and toss with sugar and salt. MAY « 2003 « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
JUNE « 2002 « FOODMAYHEM In a chaotic world of food, FoodMayhem is bringing order. Written from New York City (mostly), FoodMayhem.com is all about food! We love food: talking about food, writing about food, looking at food, taking pictures of food, making a blog about food, and, of course, eatingfood.
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In the chaotic kitchen of a recipe developer, you get a food blog called _FoodMayhem_. I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to _FoodMayhem!_*
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COPYRIGHT
2007-2020 FoodMayhem. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission. PRESERVED VEGETABLE WITH PORK STRIPS AND WINTER BAMBOO TWO WAYS WEDNESDAY, MARCH 24, 2021 Strips of pork, salty preserved vegetables, and crisp fresh bamboo is a light and quick dish that I’ve often used when I have to make a fast dinner. Aside from the slicing, the dish stir-fries up quickly, so make sure everything is ready before you heat the wok. You can buy pork already cut into strips at Chinese supermarkets or you can cut your own from pork loin (if you want it to be very lean) or pork shoulder (if you want it to be fattier). Both will work in this dish. I usually cut my own and freeze in 8oz portions because that’s how much my recipes usually call for. Read the rest of this entry » posted by jessica at 09:28 PM AMAZING SUPER FAST VEGAN CORNBREAD SUNDAY, JANUARY 31, 2021 This is an amazing cornbread recipe! It’s super moist and crumbly, absolutely delicious, and vegan! I usually think of baking as something I have to do ahead of time but I can whip this one up last minute. It takes a few minutes to mix and just 25 minutes to bake. There’s no bringing butter to room temperature since it’s vegan. I also regularly do this one in my toaster oven which preheats in about 5 minutes which cuts down on the pre-planning and thinking too. Start to finish, this recipe takes lessthan 40 minutes.
Eat it plain, with butter (or vegan butter), with chili, with pulled pork, any barbeque…it’s endless. Pro-tip I learned from my 7 year old: it’s so good crumbled into chili! Just a quick pandemic back story on this recipe: Years ago, Lon’s mom made a vegan cornbread and Lon really loved it so we got the recipe and used it for years. During the pandemic, I ran out of baking powder so I converted the recipe to baking soda. I didn’t have silken tofu (in the original recipe) and tried it with firm and actually like it way more. The recipe calls for plain soy milk but in a pinch (which is like every day of this pandemic), I used whatever I had whether it was vanilla soy milk, sweetened or unsweetened. All of it worked well. Everyone always gobbled up the cornbread. So try it and let me know if you find another great variation! AMAZING SUPER FAST VEGAN CORNBREADIngredients –
* 1 cup all purpose flour* 1 cup cornmeal
* 1/3 cup sugar
* 1 tsp. fine sea salt or table salt * 3/4 teaspoon baking soda (preferably sifted) * 1 cup plain soy milk * 1/3 cup oil (vegetable, grapeseed, or avocado) * 2 oz piece of tofu (firm tofu is best but silken, soft, or firm allwork)
* 1 1/2 teaspoon lemon juice or white vinegarDirections –
* Combine dry ingredients in a bowl: flour, cornmeal, sugar, salt, and baking soda. Set aside. * Place soy milk, oil, tofu, and lemon juice (or vinegar) into a blender and run until smooth. * Make a well in the center of dry ingredients and the pour the wet mixture in. Stir together until combined. Pour into a greased 9” pie pan or greased 8″ square pan. * Bake at 400 degrees F for 25 minutes, or until a toothpick comesout clean.
posted by jessica at 05:59 PM VEGAN PULL-APART BUNS WEDNESDAY, OCTOBER 14, 2020 Like everyone else during this pandemic, I’ve been baking bread. After months of it, I’m becoming pretty confident in my bread baking and that’s a plus I’ll always take away with me. I’ve been tweaking recipes a lot and thinking about them more which made me realize how robotic I was at times, pre-pandemic. Everything was rush rush rush…on autopilot. I had stopped blogging for a few years and stopped really connecting to the process. I didn’t see that before, but looking back, I do now. Full-time blogging isn’t in the cards, but when there’s something really worth sharing, I’m going to try to slow down and take the time to share it. I’m happy to share this one. Everyone in this house thinks these pull-apart buns are amazing. I might even say it’s one of Lon’s favorite breads now. They are super soft and fluffy, making them perfect as a dinner roll or to make breakfast sandwiches. My absolute favorite use for this bun though is for a pulled pork slider. (Ironic, given it being a vegan recipe.) This is also a relatively quick bread recipe. It’s not one where you need to be home all day, making this is a keeper. Eventually we’ll all start leaving the house regularly again, right?!? VEGAN PULL-APART BUNS ~makes 16 small buns * 4 cups all-purpose flour, divided * 2 tablespoons sugar * 1 teaspoon fine sea salt (table salt if you don’t have) * 1 1/2 tablespoons rapid rise yeast * 1 cup unsweetened almond milk* 1/2 cup water
* 1/4 cup vegan butter + extra for topping * 1/2 cup almond flourInstructions-
* Mix 1 1/2 cups all-purpose flour with sugar, salt, and yeast in a large bowl. Set aside. * In a microwave safe bowl, combine almond milk, water, and vegan butter. Microwave until just warm (110-120 degrees F). * Whisk the almond milk mixture into the flour mixture and beat for 2 minutes. Scrape down sides if necessary. * Add 1/2 cup of flour and beat for another 2 minutes. * Mix the remaining flour and almond flour in with a wooden spoon. When all of the flour/almond flour has been incorporated, knead until it’s a smooth elastic dough, about 7-10 minutes. You can dust your hands and bowl with extra flour if it’s too sticky. Cover with a kitchen towel and rest for 10 minutes. * On a lightly floured cutting board, divide the dough into 16 pieces. Roll each into a ball and place in a 9×13 baking pan. Cover with plastic wrap and rest in a warm place until doubled in size, about 30 – 45 minutes * Meanwhile, preheat oven to 375 degrees F. * When ready, brush some melted vegan butter on the tops and bake until golden and fluffy, about 18 – 20 minutes. (Please excuse the annoying news in the background of the video.) posted by jessica at 04:50 PM CHINESE CUCUMBER SALAD (WITH ANY TYPE OF CUCUMBER) WEDNESDAY, AUGUST 26, 2020 I posted a Taiwanese Cucumber Salad recipe10
years ago! It is one of my most loved dishes, meaning my kids love it, Lon loves it, all my guests love it. It’s such a great side dish that I use it very, very often and I get requests for the recipe everytime.
During the pandemic, I started looking at my recipes in a new way. I realized that the old recipe might deter some from trying it because the traditional method works best with Taiwanese cucumbers or Persian Cucumbers. They are slim, thin-skinned, and seedless cucumbers. But, those cucumbers are hard to find and not necessarily at everyone’s local supermarket. They weren’t available to me for the last several months either. So, I’ve re-written this recipe to work for standard conventional cucumbers or English Hothouse cucumbers. If the skin is thick, use this method, which starts with peeling the cucumbers. If you have a thin-skinned, seedless cucumber, use the old method.
_~made with conventional cucumbers~_ Just so you know, in actuality, I’ve been using this method for years because sometimes I just happen to have standard conventional cucumbers in the fridge and that’s what I use. It just never occurred to me to re-write the recipe but the pandemic has made me more aware of the value of versatility in a recipe.~_Spicy version_~
CHINESE CUCUMBER SALADIngredients –
* 2 large cucumbers (around 2 lbs) * 1 tablespoon sugar * 1/2 tablespoon kosher salt * 2 tablespoons white vinegar * 2 tablespoons sesame oil * 2 cloves garlic, minced * chili oil to taste (optional)Instructions –
* Peel the cucumbers. Slice in half lengthwise and scoop out the seeds. Discard peels and seeds. * Slice into 1/4″ thick pieces and place in a storage container(that has a lid).
* Sprinkle with sugar and salt. Cover tightly and shake the container to coat the cucumbers in sugar and salt. Put it in the fridge for at least 2 hours (up to the day before you want to eat it). * Drain the cucumbers (these will let out quite a bit of water). Add vinegar and sesame oil. Cover tightly and shake again. Place it back in the fridge for at least 30 minutes (up to a few hours). * When you’re ready to serve, add garlic. Drizzle chili oil if you want it to be spicy. Cover and give it a good shake. Serve. * The cucumbers will be most refreshing the first day but left-overs can be kept in an airtight container in the refrigerator for up to 5days.
_~made with very large kirbies~_ posted by jessica at 09:41 AM BEAN & BARLEY CONGEE TUESDAY, JULY 21, 2020Uncertainty.
Is that the most accurate way to describe these times? I can’t even make up my mind on a day to day basis how to feel, how to proceed, and what my priorities are. It’s tough because I’m the kind of person that likes to have a plan. On top of that, I’ve been feeling guilty…about a month into the Covid shutdown, I posted that I was thinking about blogging again, after all these years. Yet, almost 3 months later, I’ve left you hanging. I am super sorry. Every time I start working on a recipe, I stop and wonder if I should be spending my time figuring out how to homeschool or partially homeschool my kids this fall. Should I be working on learning how to grow more of our food? Should I be looking for more freezers and stocking up more? Shouldn’t I be trying to volunteer more? When do I find time to read up on all the current political issues more? ShouldI just relax?
That’s my way of saying I’m kind of going in non-committal on this. I’m not adhering to a schedule or developing recipes based on requests like I did long ago. I don’t know what tomorrow will bring. I do know that I really want to document more of my mom’s recipes…for me and my kids, and my cousins who grew up eating my mom’s cooking. I do know that some of you appreciate and use these recipes and if anything, it makes _me_ feel slightly better that I’m contributing something to someone in a positive way. I really hope you are all hanging in there, figuring out what works for you and your family. In the meantime, stock up on dried goods like everything in this Bean & Barley Congee recipe: dried adzuki beans and mung beans, dried lotus seeds, and barley. This concept is a classic that many Chinese families make, each with their own twist and proportions. Some people add orange rind or dried dates. Some like it sweeter. Caya pours milk into hers. Make it your own! The Chinese also consider it a healthy food especially when using lotus seeds prized for anti-hypertensive properties in Chinese medecine. My kids happen to love this for breakfast so I usually make a big double batch and keep it in the fridge for quick and easy breakfasts that take zero amount of work on those mornings when I wake up too late. BEAN & BARLEY CONGEEINGREDIENTS –
* 1/2 cup dried adzuki beans* 1/2 cup barley
* 1/2 cup dried mung beans * 1/2 cup dried lotus seeds* 1/4 cup sugar
INSTRUCTIONS –
* Soak Adzuki beans for 5 hours or more. * Drain adzuki beans and place in a large pot with barley. Add 8 cups of water. Cover and bring to a boil. Turn down to a simmer and cook covered for 30 minutes. Add mung (green) beans and lotus seeds. Keep covered and cook for another 30 minutes. Add sugar and a pinch of salt. Stir to dissolve. * You can serve hot, cold, or anywhere in between. posted by jessica at 09:40 PM THE QUEST FOR ASIAN VEGGIES SATURDAY, MAY 9, 2020 When the stay at home order started, we were already pretty well stocked and we only needed fresh fruits and veggies so we just ordered on Fresh Direct. I really didn’t want to go to stores and more importantly, I did not want my parents to. Their age puts them at high risk. Eventually, we all started missing Asian produce and I was running out of sauces and dry goods. Fresh Direct occasionally has napa cabbage, shanghai bok choy, and daikon radish but not regularly. A couple of my friends were still hitting Asian supermarkets but eventually, a lot of them started closing. (I hear some of them will start re-opening.) Regardless, there seems to be a demand so I put together a list of on-line sites where you can order Asian goodies from. These sites only deliver to the NYC area (some only certain boroughs, some a little further). I’ve been mostly upstate so keep in mind that these are anecdotal notes from friends and family. Try them at your own risk. If you know of another one to add to the list, let me know!ASIAN-VEGGIES.COM
Asian Veggies is still in soft opening mode, trying to get more pictures onto their website. They have decent quality and a good selection of veggies, some fruits, and some dry goods. They are a little pricey and quantities might be large, especially for fruit, i.e. 64 fuji apples in a box. There’s an $8 delivery fee. Orders place by 6pm are delivered next day (no Sundays)DineMarket.com
Dine Market is a site that let’s you shop from three different suppliers. To make it less confusing, my SIL advises filtering for one supplier when you shop. She uses Valley View which has a $50 minimum. Prices are reasonable considering item quantities and free delivery. They are reliable and it’s easy to get delivery.FRESHGOGO.COM
Fresh Go GO is kind of like Fresh Direct for Asian stuff but the website is not as good. They did exist before the pandemic so it is more of a website than most of the other ones. There’s a pretty large selection of fruits, vegetables, dry goods, prepared foods, and even masks and sake sets. The prices are reasonable and mostly good quality. No delivery fee but it’s very hard to get a time slot so my brother went to a pick-up point in Jersey City. Even so, this is my extended family’s favorite option because of the wide selection.KONVENY.COM
I don’t know anyone who has tried this site yet but they’re centered around Japanese products. Free delivery for orders over $75SAFG.US
SouthEast Asia Food Group is a wholesaler that is making home deliveries. You have to message them for a price sheet. There’s no pictured shopping site so it’s a bit hard to order. I know one person who made a home order and she did misunderstand some of what she ordered. However, the plus is that you can easily get a next day delivery slot. Some quantities are small and some are large and prices are good. The delivery fee and minimum seems so have changed so I don’t want to post the wrong info. Email them to ask. posted by jessica at 05:35 PM QUICK – PICKLED BROCCOLI STEMS WEDNESDAY, JANUARY 11, 2017 So, I heard that some people throw out the broccoli stems. What? You only want the florets so you just chuck the whole stem? Promise me you’ll never do that again! Broccoli stems are delicious and crunchy and so amazing pickled! My kids love Quick-Pickled Broccoli Stems! Read the rest of this entry » posted by jessica at 10:31 PMRED COOKED FISH
MONDAY, NOVEMBER 24, 2014 At the risk of making this sound like a joke, Chinese people will “red cook” anything. The thing is I’m serious. Whether it’s pork, beef, squid, tofu, or eggs, we can red cook it. On a basic level, that means cooking in a mix of soy sauce and a sweetener (sugar, rock candy, or honey). The recipes vary a little depending on what you are cooking. Sometimes you add ginger, garlic, scallions, orange peel, cilantro, chilies, or a combination of those things. While the ingredient list is so similar, many of these Red Cooked dishes come out tasting very different. (Try Red Cooked Pork Belly andCuttlefish
or Red Cooked Tee Pong.)
Right now, let’s talk Red Cooked Fish. It is a classic you’ll find in the home of most Chinese families. It’s also commonly sold at “real” Chinese restaurants. It’s a must know recipe! Read the rest of this entry » posted by jessica at 12:07 AM THE LONG ISLAND CITY RESTAURANT GUIDE TUESDAY, SEPTEMBER 23, 2014 The Long Island City Restaurant Guide was originally published on January 23, 2013 and it seemed high time we update it with the slew of new restaurants! Take special note of Crescent Grill, Il Falco, and Jora….Sadly, we’ve also noted the closings of Malu, Chimney Cake, Cranky’s, and Lhawan2. (A few updates were added 7/29/15 and10/16/15)
We’ve been living in Long Island City for almost three years (almost five years by this 2nd publishing) now and we love it! The restaurant scene has really grown, although we could still use more. Naturally, whenever friends visit the area, they ask me for restaurant recommendations, as well as neighbors so I’ve been working on this blog post about Long Island City restaurants for a while now. There’s enough here to cover various tastes and still several more. Please bookmark this page. I’ll keep updating as I try all the restaurants in Long Island City! Here’s The Long Island City Restaurant Guide in alphabetical order. Read the rest of this entry » posted by jessica at 10:53 AM DAIRY-FREE MEXICAN STREET CORN (ELOTES) MONDAY, AUGUST 18, 2014 While I went to culinary school and have worked in restaurants, Lon is self-taught. For the most part, it’s the one thing he looks to me for guidance with. Lon is a great home cook though and loves to do it when he has the time, which is not often these days between two kids and a demanding job he loves. Yet, every once in a while on one of those days that Lon cooks, he totally blows my socks off. He makes something that tastes amazing and/or is just an idea that works so well that I never thought of. This dairy-free version (Lon can’t have any dairy) of Mexican Street Corn or Elotes is one of those times! It was so good I had to document it and blog about it! Read the rest of this entry » posted by jessica at 09:39 AMOlder Entries
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