ebay-venezuela:

Polar Tipo Pilsen Foreign Flat Top Beer Can Polar Bear Barcelona Venezuela

Polar Tipo Pilsen flat top beer can from Barcelona, Venezuela.  Can has never been opened - contents almost completely evaporated, but when you shake the can you can hear that there is still a tiny bit of beer in the can.  Very colorful, fairly clean can with a couple tiny scratch/rust marks on front (hardly noticeable) and some very light rust/moisture marks on top, seam and bottom.  Displays great!  Please see close-up pictures for better description of condition.  Postage $4.50.

(Source: venexile)

thehungrydudes:

Inspired Cuban. Aromatic roast pork, thick cut bacon, Tasso ham, gruyere, cornichons and chipotle mayo on Cuban bread. With garlic cilantro fries.
From Frita Batidos in Ann Arbor.

mother of God.

thehungrydudes:

Inspired Cuban. Aromatic roast pork, thick cut bacon, Tasso ham, gruyere, cornichons and chipotle mayo on Cuban bread. With garlic cilantro fries.

From Frita Batidos in Ann Arbor.

mother of God.

frenchcuisse:

CINNAMON PULL APART BREAD.

frenchcuisse:

CINNAMON PULL APART BREAD.

Finished product. It was soooo good!!! this coming from a non-vegetarian meat-lover lady..

Finished product. It was soooo good!!! this coming from a non-vegetarian meat-lover lady..

Veggie burgers. 
Black beans
Corn
Whole wheat bread crumbs
2 whole eggs
Salt
Pepper
Flax seeds 
Poppy seeds 
Carrot shavings
Garnishes 
Pepper Jack Cheese
Avocado 
Lettuce
Tomato
Ketchup 
Vegan Mayo
Side
Flax seed corn chips 
Peach and Mango tomato Salsa
Preparation
Mix all the burger ingredients in a bowl make a ball, stuff some pepper jack cheese inside of the balls and push them down a little to make them look like burgers. Add a slice of cheese to the top of each burger. Put them in the oven at 350 degrees for about 20 minutes. 

Veggie burgers

Black beans

Corn

Whole wheat bread crumbs

2 whole eggs

Salt

Pepper

Flax seeds 

Poppy seeds 

Carrot shavings

Garnishes 

Pepper Jack Cheese

Avocado 

Lettuce

Tomato

Ketchup 

Vegan Mayo

Side

Flax seed corn chips 

Peach and Mango tomato Salsa

Preparation

Mix all the burger ingredients in a bowl make a ball, stuff some pepper jack cheese inside of the balls and push them down a little to make them look like burgers. Add a slice of cheese to the top of each burger. Put them in the oven at 350 degrees for about 20 minutes. 

themacandcheesefiles:

Drool.
I’d like to meet the person who thought of the idea of combining mac and cheese and pulled pork into a grilled cheese sandwich and then brought it into fruition.
They deserve some sort of award or at the very least, a gift certificate to Amazon.
Click on the photo above to head over to The Smart Cookie Cook’s blog to see even more similar creations.

themacandcheesefiles:

Drool.

I’d like to meet the person who thought of the idea of combining mac and cheese and pulled pork into a grilled cheese sandwich and then brought it into fruition.

They deserve some sort of award or at the very least, a gift certificate to Amazon.

Click on the photo above to head over to The Smart Cookie Cook’s blog to see even more similar creations.

hipsterfood:

Have you read this great article by Tiffany Noe in our spring issue of Chickpea Mag? It’s all about how to grow microgreens and sprouts in your own home, specifically on your windowsill ;P She gives great tips and inspired us to start our own mini garden. You can check it out here for free (page 44) or snag a copy here and help support us. Either way, try it out!

hipsterfood:

Have you read this great article by Tiffany Noe in our spring issue of Chickpea Mag? It’s all about how to grow microgreens and sprouts in your own home, specifically on your windowsill ;P She gives great tips and inspired us to start our own mini garden. You can check it out here for free (page 44) or snag a copy here and help support us. Either way, try it out!

fritesandfries:

HowAboutWe asked me to contribute to their blog! My first article? “10 Things They Never Tell You About Marrying A Chef”. Check it out!

fritesandfries:

HowAboutWe asked me to contribute to their blog! My first article? “10 Things They Never Tell You About Marrying A Chef”. Check it out!

dirtypans:

Hi everyone,
I haven’t been very faithful with the daily menus for a good reason… I’m not cooking all that much because I’ve been alone for the past week, and I’m preparing to travel to the world capital of gourmet food… no, not Paris… Lyon. I’m spending a week in Annecy, France, and 3 days doing what I know best… eating.
To get in the mood, I made this very easy dinner for myself and my husband before he left. So simple, yet really tasty. You’ll need:
8 large sea scallops
1 cup of corn grits (also known as polenta)
2 cups of water
2 tblsp of butter (yes, I use the real think for special occasions)
1 cup of finely chopped cilantro
1 cup of shredded cheddar cheese or any good melting cheese
2 cloves of minced garlic
1/2 cup of crushed tomatoes
Salt and pepper to taste
1- Start with the polenta. Bring 2 cups of water with a little salt to a boil. Put in the garlic and the corn grits and with a wooden spoon start stirring. 
2- Lower the heat and keep stirring until you have a thick, custard-like polenta. The more you cook, the thicker it becomes. I particularly like it very thick, my husband likes it runny, so I made it runny for him by adding more water.
3- Once you have the consistency you like, turn off the heat, and mix in the cilantro and cheddar cheese. Reserve. If you made it thick it’ll get harder as it rests.
4- The scallops are the easiest thing to do. Pat them dry and season with salt and pepper. In a large skillet, melt the butter, and under high heat put in the scallops. Cook them just 3 minutes each side until they are browned. Be careful not to overcook, 
5- Heat the crushed tomatoes with a little salt and pepper to garnish your polenta.
Arrange everything the way you like. My presentation is not that good because of the runny polenta, but if you made it thick, you can almost cut it in slices and make it look prettier.
Ah! If you have leftover polenta, you can refrigerate it, cut it into slices and grill or deep-fry. It is delicious. 
Hope you enjoy!

dirtypans:

Hi everyone,

I haven’t been very faithful with the daily menus for a good reason… I’m not cooking all that much because I’ve been alone for the past week, and I’m preparing to travel to the world capital of gourmet food… no, not Paris… Lyon. I’m spending a week in Annecy, France, and 3 days doing what I know best… eating.

To get in the mood, I made this very easy dinner for myself and my husband before he left. So simple, yet really tasty. You’ll need:

  • 8 large sea scallops
  • 1 cup of corn grits (also known as polenta)
  • 2 cups of water
  • 2 tblsp of butter (yes, I use the real think for special occasions)
  • 1 cup of finely chopped cilantro
  • 1 cup of shredded cheddar cheese or any good melting cheese
  • 2 cloves of minced garlic
  • 1/2 cup of crushed tomatoes
  • Salt and pepper to taste

1- Start with the polenta. Bring 2 cups of water with a little salt to a boil. Put in the garlic and the corn grits and with a wooden spoon start stirring. 

2- Lower the heat and keep stirring until you have a thick, custard-like polenta. The more you cook, the thicker it becomes. I particularly like it very thick, my husband likes it runny, so I made it runny for him by adding more water.

3- Once you have the consistency you like, turn off the heat, and mix in the cilantro and cheddar cheese. Reserve. If you made it thick it’ll get harder as it rests.

4- The scallops are the easiest thing to do. Pat them dry and season with salt and pepper. In a large skillet, melt the butter, and under high heat put in the scallops. Cook them just 3 minutes each side until they are browned. Be careful not to overcook, 

5- Heat the crushed tomatoes with a little salt and pepper to garnish your polenta.

Arrange everything the way you like. My presentation is not that good because of the runny polenta, but if you made it thick, you can almost cut it in slices and make it look prettier.

Ah! If you have leftover polenta, you can refrigerate it, cut it into slices and grill or deep-fry. It is delicious. 

Hope you enjoy!

dirtypans:

The delicious tartiflette in Forclaz. Family style and capable of breaking any healthy eating with its multiple layers of potatoes, cream, cheese and bacon!

I will attempt to make this soon. <3<3<3

dirtypans:

The delicious tartiflette in Forclaz. Family style and capable of breaking any healthy eating with its multiple layers of potatoes, cream, cheese and bacon!

I will attempt to make this soon. <3<3<3

Today I made sauteed shrimp with mushrooms, garlic and onions in butter and wine with colombian sauteed potatoes&#8230; 

Today I made sauteed shrimp with mushrooms, garlic and onions in butter and wine with colombian sauteed potatoes… 

I&#8217;m not sure what kind of pastry this is but it looked so delicious. I wish I could have tried it. It looked like it had a mid layer of confectioner&#8217;s cream. Heaven in the mouth!

I’m not sure what kind of pastry this is but it looked so delicious. I wish I could have tried it. It looked like it had a mid layer of confectioner’s cream. Heaven in the mouth!

I &lt;3 U Benihana. 

I <3 U Benihana. 

The Meatball Factory. Brooklyn New York. Good times!

The Meatball Factory. Brooklyn New York. Good times!

Zucchini wih garlic and mushrooms in a three cheese almond milk sauce. It was the bomb!

Zucchini wih garlic and mushrooms in a three cheese almond milk sauce. It was the bomb!