#testkitchen

[sarahtravelshappy]

I did a Ship Thing! I I LOVED it! If you’ve followed me, you know that I cruise—a lot. Usually the on board entertainment doesn’t really ‘float my boat’—but when I saw the description of this cooking class that teaches food photography and ends in brunch….well, Virgin had me at Avocado Toast. I’ll post more photos from this fun and unique offering, but here’s a few of my favs! Stay tuned for part deux, where I learn mixology and the ‘gram. Menu: 𝓐𝓿𝓸 𝓣𝓸𝓪𝓼𝓽 Siracha, Watermelon Radish, & Finger Lime 𝓒𝓮𝓿𝓲𝓬𝓱𝓮 𝔀𝓲𝓽𝓱 𝓡𝓪𝓭𝓲𝓼𝓱 𝓟𝓲𝓼𝓽𝓪𝓬𝓱𝓲𝓸 𝓜𝓪𝓬𝓪𝓻𝓸𝓷𝓼 Fresh Raspberries and Chantilly Cream 𝓪 𝔂𝓪𝓪𝓪𝓪𝓪𝓼𝓼𝓼, 𝓺𝓾𝓮𝓮𝓷! Sparkling Wine, Hibiscus, Ginger, and Fun! “It’s all about the ‘gram baby. And with picture perfect presentation, you can leave the filters for the “influencers”. In this workshop at the Test Kitchen, The Foodie will take you through a multi-step lesson on plating, presentation, and photographing your chosen meal. You’ll leave with all the sacred tools necessary for making for making food look as good as it tastes on social media… because let’s be honest, it rarely translates.” #sarahtravelshappy #vvfoodofthegods #virginvoyages #scarletlady #vvthefoodie #testkitchen #avovadotoast #ceviche #brunchideas #foodstagram #foodporn #foodphotography #foodstagram #foodie #travel #travelphotography #photooftheday #virginvoyagesscarletlady #virginvoyagesfirstmate #cookingclass #shipthing #macarons (at The Test Kitchen) https://www.instagram.com/p/CVGYTN8ldp0/?utm_medium=tumblr

[arlottaart]

My attempt at some Brad and Claire from Bon Appetite Fanart. It’s not meant to look as shippy as it does but, Oh well.

[darling-gypsum]

How have we women and femmes who love Claire Saffitz from @bonappetit​ not yet united under the banner "Claire Sapphists"?

[thisivyhouse]

Escargot 🐌

[turnuptrash]

[shareyourfoodknowledge]

TEST KITCHEN: AUBERGINE 

I've got last aubergines of the season from a farmer's market two weeks ago. Since they're refrigerator free from the field to the market, I made an experiment to show the different changes of aubergines depending on preservation methods. 

I kept the white one in the vegetable drawer of the fridge, the purple one on the kitchen shelf out of the fridge. For the lined one, I waxed its stem and kept it on the kitchen shelf out of the fridge. 

For about a week, there was not much change in any of them. Now it's two weeks passed, I see that the aubergines outside the fridge got dry a bit and the one in the fridge got mushy with a spot rotten. You see the different reactions of aubergine in different surroundings? Don't forget they are alive! 

So then which one is the winner? I vote for the one with waxed stem out of the fridge. When I cut them, I could see the refrigerated one got rotten inside and became powdery while the other ones got just a bit dry. The waxed stem one got less dry. Yes, waxing the stem keeps the aubergine from dehydrating as I showed on the post how to preserve melons 

[princessspy566]

pan bangin' chocolate chip cookies — the farmer's daughter | let's bake something

Oh hey friends! I am so excited to be sharing these cookies with you! You may have seen them floating around the internet lately, as they're Sarah Kieffer's famous "pan-banging cookies" . I had a serious amount of fomo for a few weeks after seeing them all ov

I tried this recipe recently. Not the best. The cookies came out pretty dense and had to cool down so they could harden. I might try this later in the future, but I’m not 100% sure.

[livinginwonderlandblog]