FOOD (~￣▽￣)~

[boozybakerr]

Strawberry Vanilla Doughnuts

[bunnypets]

Honey BBQ Chicken Strips

[place-to-go]

Alot of kiwi TT.TT 

[foodffs]

Caramel Bourbon Milkshake with Cookie Butter

Really nice recipes. Every hour.

Show me what you cooked!

[sweetoothgirl]

Sticky Toffee Pudding Cake

[foodfuck]

[fattributes]

Black Pepper Steak with Chilli Lime Noodles

[do-not-touch-my-food]

Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream

[nom-food]

Pineapple dream cake

[savagelydelicious]

BBQ Spare Ribs

[optimal-contr0l-deactivated2017]

Want so badly right now

[npr]

Back in the 1800s, sour and sweet were a hot item. Americans drank shrubs and switchels — refreshing mixes of vinegar, water, spices lightly sweetened with honey, sugar or molasses. Southern households preserved their fruits in vinegar. And some of the nation’s most popular berries were tangy — like the famed Klondike strawberry and tart cherries that came in eight different varieties. But by the middle of the 20th century, these tart-sweet delights had all but vanished.

It has taken a long time, but sour is returning — in switchels, tangy Greek yogurt, whey beverages, fruit vinegar and sour beers. Why? It seems we’re finally rebelling against the sugar that now saturates us. But that’s not all — our palates are growing more sophisticated, thanks to globalization, and we’ve rediscovered the health benefits of fermented foods.

Power Of Sour: How Tart Is Reclaiming Turf From Sweet

Photo: Jonathan McIntosh/Flickr

[foodfuck]

[foodfuck]

[yummyinmytumbly]

Fruit Salad

[the-sweet-life-ja]

Pineapple Upside Down Cake

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That’s all she roti.

Singapore’s Roti John via Honest Cooking