Food - 话题 | GetNice

jereca janelle Aviles

Posted on 2022-11-29 23:13:48

#Food

texmex jalapeño chicken wings 😋

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comments 4

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pjmxxxx

Posted on 2022-11-29 11:38:15

#Food

😋😋😋

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comments 5

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Lowe

Posted on 2022-11-27 09:26:37

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What a view! ctto

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comments 3

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daniel

Posted on 2022-11-27 08:32:07

#Food

Share images

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jereca janelle Aviles

Posted on 2022-11-27 00:06:29

#Food

Pls. visit or Order at apigo.com Pinoy wings located at san juan victoria st. super sarap ng chicken

Like 18

comments 2

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jereca janelle Aviles

Posted on 2022-11-26 23:38:47

#Food

buko pie 🥧

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comments 2

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puntsinboots

Posted on 2022-11-26 21:20:52

#Food

Share images

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pjmxxxx

Posted on 2022-11-25 23:19:45

#Food

😋🤤

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puntsinboots

Posted on 2022-11-25 09:49:13

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LUGAW SZN

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comments 15

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puntsinboots

Posted on 2022-11-22 20:20:27

#Food

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Like 24

comments 6

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billy

Posted on 2022-11-22 11:49:02

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yum

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puntsinboots

Posted on 2022-11-21 15:14:40

#Food

BUDGET BURGER, SNACK SHACK BURGER 💯

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comments 6

#Food

puntsinboots

Posted on 2022-11-20 23:54:30

#Food

KOWLOON SIOPAO

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comments 2

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Juliian

Posted on 2022-11-18 15:11:07

#Food

The Perfect Burger Simple purity — it's a burger not a meatloaf. First, it’s about the beef, and not about all the spices and goodies that are often ground into the meat. Everyone has their secret ratio and favorite cuts, my best advice is addition by subtraction. Fresh, high-quality ground beef and salt and black pepper. While monster nine-ounce burgers have their place, I prefer a thinner patty, about five ounces To me, a great burger should have an equal amount of "crumble" and "stability". Meaning it should hold together enough to allow you to cook them correctly, (from edge to edge) and the guest should be able to take a bite without it falling apart. As with many cooks, I like both the charcoal-grilled as well as seared on a griddle/pan for a variety of different reasons. So my fellow culinary nerd friends and I devised a plan to get the best of both. Because fat absorbs aromas so well, we first charred beef fat directly on hot hardwood charcoal embers, then we smoked it for several hours. We then chilled the fat and then ground it into the meat. Achieving an inside out char grilled flavor evenly distributed throughout the meat. (Yes, its a lot of extra work.) Other Essentials: warm, tender bun, Heinz ketchup, French’s yellow mustard, and Mt. Olive pickles — accept no substitutes.

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tiptoe by the garden

Posted on 2022-11-17 15:17:30

#Food

Puto bumbong is a Filipino purple rice cake steamed in bamboo tubes. It is traditionally sold during the Christmas season. It is a type of puto (steamed rice cake).

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comments 6

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puntsinboots

Posted on 2022-11-15 23:44:34

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puntsinboots

Posted on 2022-11-12 23:41:26

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comments 1

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puntsinboots

Posted on 2022-11-11 23:42:40

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Juliian

Posted on 2022-11-11 16:53:07

#Food

CHEEEEESE! Classic Cheese Fondue IngredientsIngredient Checklist 8 ounces Gruyere cheese, cut into 1/4-inch cubes (about 1 3/4 cups) 4 ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup) 2 tablespoons all-purpose flour 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 1/3 cups medium-bodied white wine, such as Riesling or Sauvignon Blanc 1 tablespoon kirsch (cherry brandy) 2 teaspoons freshly squeezed lemon juice Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving DirectionsInstructions Checklist Step 1 Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium heat until it starts to bubble, about 6 minutes. Step 2 Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, 6 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner for up to 1 hour. Serve immediately with bread.

Like 18

comments 5

#Food

tiptoe by the garden

Posted on 2022-11-10 15:58:07

#Food

Any Filipino party or gathering is incomplete without Lechon or a whole roasted pig. Filipinos would say, “Magpapakatay ako ng baboy kung…” or “Patabain mo si inang baboy ha” if they are hoping for something to celebrate or just they are teasing one another. As Filipinos love to celebrate, their rich culture has diversified fiestas in every region and has a feast for the Lechon. In one of Manila’s provinces called Batangas, they celebrate “Parada ng Lechon” every June. They would prepare Lechon on the streets and organize the street with a long table, usually from Lechon shops and restaurants.

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#Food