dailydoseofsquee
cadoized:

vrisktorias—serket:

epicukulelesolo:

thethespacecoyote:

ineloquentformalities:

boygeorgemichaelbluth:

funoftheday:

Instead of caramel apples this Halloween, melt jolly ranchers in a 250 degree oven for around 5 minutes, then pour over your apples. Add edible glitter for the sparkling space effect!

this is kind of genius

WHOA

NIGHT VALE APPLES

Void flavored

If you wish to make an apple pie from scratch, you must first create the universe.

cadoized:

vrisktorias—serket:

epicukulelesolo:

thethespacecoyote:

ineloquentformalities:

boygeorgemichaelbluth:

funoftheday:

Instead of caramel apples this Halloween, melt jolly ranchers in a 250 degree oven for around 5 minutes, then pour over your apples. Add edible glitter for the sparkling space effect!

this is kind of genius

WHOA

NIGHT VALE APPLES

Void flavored

If you wish to make an apple pie from scratch, you must first create the universe.

yuppushipstheloneliestships

italiansreclaimingitaly:

italiansreclaimingitaly:

We talk a lot about food here and, as you may recall, in the past months we discussed why food is important for Italy and why we care about Italian recipes being prepared… according to the recipes. I was contacted by

yuppushipstheloneliestships

jamarrob:

dailylifeofadisneyfreak:

books-on-tables:

areyoutryingtodeduceme:

mrbluechalk:

radioactivepapertowns:

wizard-me-timbers:

I totally remember watching this as a kid and thinking that looked like the most delicious biscuit/cookie in the world

me too!

when in reality was’t it a ritz cracker dipped in water?

THAT’S CREME A LA CREME A LA EDGAR YOU IGNORANT SLUT

every so often I sometimes get a mug of milk, add a splash of vanilla extract, a spoonful of sugar, and a sprinkle of cinnamon and heat it in the microwave and have it with Ritz Crackers and pretend it’s Creme A La Creme A La Edgar and it’s seriously just the best.

I JUST MADE THAT MYSELF AND AM CURRENTLY HAVING RITZ CRACKERS WITH IT AND LEMME TELL YOU THIS SHIT IS DELICIOUS

SOMEONE FOUND THE RECIPE TO CREME A LA CREME A LA EDGAR

always wanted to try this! thanks!
rhamphotheca
gastrogirl:

Summer Crostinis
Summer has been a little crazy ’round these parts. Let’s just say that it’s truly a season of celebration. I’ll explain more later, but for now you’ll have to trust me. Regardless, we thought it would be the perfect time to revist our ricotta crostini party – this time, spicing things up with an assortment of cheeses and more of our favorite seasonal toppings…
(see more at Honestly Yum)

gastrogirl:

Summer Crostinis

Summer has been a little crazy ’round these parts. Let’s just say that it’s truly a season of celebration. I’ll explain more later, but for now you’ll have to trust me. Regardless, we thought it would be the perfect time to revist our ricotta crostini party – this time, spicing things up with an assortment of cheeses and more of our favorite seasonal toppings…

(see more at Honestly Yum)

mako-lies

totorotori:

sounds-simple-right:

thefingerfuckingfemalefury:

local-shop:

punch-a-your-buns:

local-shop:

ewebean:

adrnired:

debbieneedstostrut:

what is the MAGIC

it’s called mochi!

it’s like ice cream in a soft skin!

also, it’s fucking amazing!

This is もちアイス (mochiaisu) and the “soft skin” is pounded rice cake. The white stuff you see on the outside is powdered sugar so they won’t get sticky. It’s very delicious on a hot day and you can get these at the right self-serve frozen yogurt joints. Unfortunately North America sells one mochiaisu for a dollar and some cents whereas in Japan you can get these by the boxful in any supermarket.

Want it. Nnh

you can make it yourself at home folks! Mochi is really simple to make, all you have to do is take 2 cups rice flower, mix with 1 cup water and 1/2 cup sugar, boil it in a pot or put in a ceranwrap covered bowl and put in microwave for 7 minutes. turn off the heat and stir it until it becomes solid and sticky. Then you can roll it into balls with a little bit of rice flour on top to keep it from being too sticky. Then you can eat it just like that, cover a scoop of ice cream and freeze it to make this, or you can make Strawberry Daifuku which is strawberries and red bean paste (anko) wrapped in mochi. I make it all the time!

Aww damn i gotta do this!!

I am totally going to try and make my own Mochi now! :D

O_O This is the first I have seen a mochi recipe. Want want want

I sort of want to try this. I want to make it my birthday treat!

bidonica

Italy. What happens if you ask a “Pepperoni Pizza”

bidonica:

italiansreclaimingitaly:

youneedasoultraveller:

elligranka:

firmine:

enghurrd:

Expectation:

image

Reality:

image

Pepperoni => Peperoni = Peppers

Stop arguing with the waiter that “THIS IS NOT THE PIZZA THAT I WANTED!” because it’s your fault.

Good post.

And don’t even get me started on “paninis” because I’m going to cry

Fun fact: pepperoni pizza wasn’t invented in Italy. The only pizza flavour invented in Italy was the margherita. Most of the others were invented in the US.

Funnier fact: Italy has actually invented a lot of pizza flavours in addition to the margherita (marinara, quattro formaggi, capricciosa, diavola, contadina, tonno, acciughe, principessa, just to name a very few).

What the US has “invented” is simply not regarded as pizza at all, in Italy.

I’d like to suggest a better title: “What happens when you don’t bother checking the meaning of foreign words”.

What the US calls “pepperoni” is actually salame (“salami” is a wrong spelling, panini is the plural of panino). This is what real peperoni (singular peperone) look like. They come in different shapes and colours and have so many beneficial properties that I’d need more pages than the whole asoiaf saga to describe them. Especially since they change depending on the colour of the pepeone. Salame is seasoned salted meat and fat (usually pork). It can be hot/spicy or not. It can also be spreadable, like the ‘nduja from Calabria (Wikipedia calls it a sausage, but it’s salame). It obviously is not as healthy as peperoni (no double p). The plural of pizza is pizze as much as the plural of neko is neko

Another thing I usually hear a lot about pizza abroad is that they replace mozzarella with cheese, which are two completely different things. A pizza with cheese (formaggio) is not a Margherita anymore, for example. There are a lot of pizza types that involve cheese of different kinds and a lot of pizza types that involve mozzarella of different types (mozzarella di bufala, for example). Mozzarella di bufala is a DOP product: it’s unique because of the place it’s produced in, the raw materials used and the way they are obtained (the bufale are bred in specific ways and fed specific and controlled food), the methods used to produce it and so on. 

We invented pizza bianca, which you can either fill with ingredients on the inside or use as a base to put stuff upon, like the pizza boscaiola (mushrooms, mozzarella and sausage; no tomato). We invented pizza al taglio, which is hard to find even in Italy itself, depending on the city you’re in.

But that’s not the problem. I don’t care about who invented what, I don’t care if Italy invented pizza, pasta, gelato or limoncello. It’s about the process. It’s about using good ingredients. It’s about making a good dough that doesn’t taste like fucking rubber when you chew it. Or pizza that has been drowned in oil (ugh). It’s also about respecting another culture, because you should never feel entitled to say “I know this better than you even though your culture has been making it for hundreds of years”. Especially since this whole attitude towards Italian food damages our economy. And is just generally disrespectful. You can put whatever the hell you want on your pizza (in the limits of decency), just be conscious of what pizza really is. Like, have a taste of regular pizza before you go around yelling that [pizza with weird ingredients whose name is probably misspelled] is the one and only.

This is the place where if you speak a different language than your own it’s “appropriation”, but if you try to talk about Italian food (which, newsflash, is deeply rooted in our culture and history) “the US invented more flavours”. We can be better than this.

now I want pizza D: