Food Blog

Love for good food is what many people share. I want to contribute my culinary experiences with me from home and travels. From mother's kitchen over street food, airplane dishes over to some more delicious treats. My favorites are Japanese, Thai food,...

[pflugysfood]

Spaghetti sauce day in my house! About every 6 months I make a huge pot of sauce to parcel and freeze for easy meals and frozen lasagnas

[fullcravings]

Brownie Cheesecake with Blackberry Compote

[petalya]

[foodbog]

Out for revenge or what? Asian Cutie on the roll.

[unseenunsung]

Austrian Palatschinken (pancakes) is all I can cook without burning down a house.

[foodpornit]

Oven Baked Honey Srirach Wings #FoodPorn Healthy-ish. via bashmeme

[bakingwithbooks]

Peri Peri BBQ Wings

Ingredients for Wings

2 lb chicken wings, separated into drums and flats

Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

Ingredients for Sauce

½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

¼ cup Peri Peri sauce

3 tbsp sweet chili 

2 tsp raw honey 

½ apple cider vinegar 

Dash salt 

Directions 

Preheat the oven  to 420 degrees Fahrenheit.

Clean and completely dry your chicken wings using paper towels. 

In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

Repeat on the opposite side of the wings. 

NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

Remove from the oven, garnish with fresh cilantro, and serve. 

Enjoy!

[foodpornit]

Spicy Fried Chicken Sandwich on a French Cruller #Donut #FoodPorn 🍯 🌶 🍗 via hmahadik

[gastrogod]

More Five Guys (only Irish location in Dundrum Town Centre), average burger, shitty fries, but takes a pretty picture, right?

https://www.instagram.com/burkedup/

[liketheghorbeh-meow-blog]

[matthias-knippst]

Kartoffel-Hackauflauf. 900 Gramm vorwiegend festkochende Kartoffeln schälen, würfeln, kochen. 500 Gramm gemischtes Hack 5 Minuten anbraten. 1 grob geschnittene Zwiebel dazu und weitere 5 Minuten mitbraten. 1 grosses Glas eingelegte Paprikastreifen dazugeben und mitbraten. 1 Dose Pizzatomaten, 1 Dose Kidneybohnen und 1 klein geschnittene, rote Chilischote dazugeben, mit 200 ml trockenem Rotwein zugiessen und 10 Minuten kochen lassen. Mit reichlich frischer Petersilie, Majoran, Pfeffer und Salz abschmecken und in eine Auflaufform geben. Die Kartoffelwürfel über der Hackmasse verteilen und 100 Gramm geriebenen Käse - ich hab Emmentaler genommen - darüber verteilen. Dann im vorgeheizten Backofen bei 200 Grad 30 Minuten backen, bis die Kartoffeln schön braun werden und der Käse verläuft. Vor dem Servieren mit etwas Petersilie bestreuen. Yamm Yamm!

[willkommen-in-germany]

ROAST DUCK WITH PLUM SAUCE

A simple roast duck is paired with juicy plums and spices in this recipe from Biergarten Cookbook: Traditional Bavarian Recipes by Julia Skowronek. 

1 duck - salt and freshly ground black pepper, to taste - 4 medium yellow onions, cut into wedges - 4 sprigs thyme - 4 whole cloves - 1 stick cinnamon - 1 kg ripe plums, halved and pitted

Heat oven to 180C/350F. Season duck generously with salt and pepper and place breast side up in a roasting pan. Add 1 cup water to pan; roast duck for 1 hour. Scatter onions, thyme, cloves, and cinnamon around it; roast, basting occasionally with pan drippings, for 1 more hour. Increase oven to 240C/450F and add plums to pan; roast until skin is browned and crisp and an instant-read thermometer inserted into thickest part of leg reads 75C/165F, about 30 mins. Transfer duck to a cutting board; let rest 10 mins before carving. Using a slotted spoon, transfer plums and onions to a bowl; set aside. Strain pan juices into a pan; simmer over medium heat until sauce is slightly thickened, about 10 mins. Stir in reserved plums and onions; cook until warmed through. Carve duck and arrange on a serving platter. Using a slotted spoon, place plums and onions around i and pour sauce over duck. Guten Appetit. :)

[rogerroger]

A steamy kitchen inside the Peninsular Centre, Hong Kong,

[gifsboom]

Japanese spiny lobster vs Cat. [video]

[10 Cats.]

[everybody-loves-to-eat]

Lobster ravioli.

[food-porn-diary]

My first Kobe Beef Rib-Eye Steak [OC] [1440x894]

[foodbog]

From Pier 21 food court in Bangkok: Mango with sticky rice. Great dessert.