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Lunacy We all gotta eat, right? (Food Porn)
- Thread starter dorkus_molorkus
- Start date
bulllee
Well-Known Member
I had some leftover watermelon to use up. I made a simple syrup infused with ginger and added that to the watermelon. I then purred the mixture and froze it. i then made a Granita and a batch of sorbet. Very cold, low cal , low fat (leave the dollop of cream off). Did I say it was cold going down? 
bulllee
Well-Known Member
I evaporated my Everclear reclaim. I filtered it before I let it naturally evaporate. Idk if that means anything special or not, just trying something I read. I think it came out nicely. I make a lot of cookies for other people, but this next batch is going in the freezer for my private stash I'm guessing it's about 3 grams worth. I think i'll weigh stuff out and figure out a dosage #. Come to think of it I have a gram of shatter I'm throwing in. 
I'm guessing it's about 3 grams worth. I think i'll weigh stuff out and figure out a dosage #. Come to think of it I have a gram of shatter I'm throwing in.
bulllee
Well-Known Member
Reclaim weighed out to 4 grams ! Add a gram of shatter and I have about 5 grams to make cookies with. The butter was the easiest I took my bowl of reclaim placed it on a simmering pot of water to warm up a little, and just added a 4 oz stick of butter to blend in. I then get it cold to harden up for cookies. Cookies were a total of 30 each. 
That's a whopper doosi of a cookie ! Just guessing but around 150 mg to 160 mg per cookie taking into account some loss in production Peanut butter has a good fat content making it good for weed cookies. 
I have a million recipe books like this floating around, Some need editing. This peanut butter cookie originally didn't have any vanilla, I prefer it so i added 1 tsp. Bake at 375 for 5 minutes rotate and cook another 5 minutes or until golden. I forgot to add that I roll my cookie balls in sugar before scoring and baking. ! It makes em sweeter ! I just ate one, very tasty. At first i couldn't taste any weed. 
Then the taste started on the back of my tongue, yummy ,dankolicious ! I ate a different cookie earlier so I only ate one now for quality control. I'll report back. It's like a holiday around here! Shatterday and reclaim cookies ! Just waiting for ignition and blast off .
That's a whopper doosi of a cookie ! Just guessing but around 150 mg to 160 mg per cookie taking into account some loss in production Peanut butter has a good fat content making it good for weed cookies. I have a million recipe books like this floating around, Some need editing. This peanut butter cookie originally didn't have any vanilla, I prefer it so i added 1 tsp. Bake at 375 for 5 minutes rotate and cook another 5 minutes or until golden. I forgot to add that I roll my cookie balls in sugar before scoring and baking. ! It makes em sweeter ! I just ate one, very tasty. At first i couldn't taste any weed. Then the taste started on the back of my tongue, yummy ,dankolicious ! I ate a different cookie earlier so I only ate one now for quality control. I'll report back. It's like a holiday around here! Shatterday and reclaim cookies ! Just waiting for ignition and blast off . 
bulllee
Well-Known Member
On a hot summer day we all scream for ice cream. This is a no churned ice cream. You can sub the strawberries, or go vanilla, or chocolate. Just let it set minimum of 4 hours in the freezer. Overnight best. Not quite Ben & Jerry's (texture wise) but it's easy when it's hot outside.
2 cups heavy cream
14oz sweetened condensed milk
1/8 tsp kosher salt
16oz fresh strawberries hulled and pureed
8oz fresh strawberries hulled and roughly chopped
In a big bowl whip your cream until you get stiff peaks. Then fold in your condensed milk, and strawberries and blend. Then transfer to a freezer container and chill ! Don't go crazy on fresh strawberries too much moisture content makes for ice crystals !
JAJAJA.
2 cups heavy cream
14oz sweetened condensed milk
1/8 tsp kosher salt
16oz fresh strawberries hulled and pureed
8oz fresh strawberries hulled and roughly chopped
In a big bowl whip your cream until you get stiff peaks. Then fold in your condensed milk, and strawberries and blend. Then transfer to a freezer container and chill ! Don't go crazy on fresh strawberries too much moisture content makes for ice crystals !
JAJAJA.
Pemberville OH - Frobose Meat Locker which has been in business since 1999 is nestled in the quiet farming community of Pemberville OH where it has been gracing the taste buds of their customers with over 100 different bratwurst flavors. From their popular Loaded Baked Potato Bratwurst to the fan favorite the Seafood Bratwurst Frobose the meat shop consistently produces a wide variety of tasty creations. Ben Frobose of Frobose Meat Locker reiterates “We love to be creative as this is what sets our business apart from others and our customers appreciate that. They look for it.”
Recently Frobose Meat Locker recently networked with Toledo Hemp Center, a popular hemp based business located in Toledo OH. Toledo Hemp Center established in 2011 has continued to provide a better quality of life to the Toledo area for almost 8 years. Known for their various nutritional hemp creations including hemp crust pizza (currently available at Pizza Cat - Toledo) to a hemp coffee chocolate martini Toledo Hemp Center has become the goto avenue for various hemp ideals. Mr. Frobose, “A hemp bratwurst was an idea that we would have never thought of, but we love creating new recipes. We love making recipes that are exclusive to our family business. Adding a hemp bratwurst to our already extensive flavor list was a no brainer”.
The two popular businesses collaborated and hashed out a new bratwurst, the #potwurst! We know what you're thinking, “A bratwurst made with pot?”. Well we are here to clear the air. A #potwurst is a bratwurst infused with hemp seed powder which is finely ground hemp seeds. Toledo Hemp Center owner Kevin Spitler explains, “Hemp seeds are grown for their optimal nutritional benefit. Hemp seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain high amounts of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.” Mr Spitler finishes, “We may have created one of the most nutritious bratwurst out there, the #potwurst, and it's delicious too!”
The popular bratwurst is now available at Frobose Meat Locker (215 E Front St,) and Frobose Market IGA (209 Bierley Ave.). Both located in Pemberville OH. Customers who purchase #Potwurst will receive a discount coupon for Toledo Hemp Center (While supplies last).
bulllee
Well-Known Member
https://www.atlasobscura.com/articl...-70392897&mc_cid=b2d3a8e029&mc_eid=c6e43d0902
Just incredible work. I keep checking out the photos and I just can't believe how talented she is. I'm at a loss for words.
This Cake Artist Makes Confectionery Look Like Classical Paintings
Julie Simon’s sugar flowers are edible horticultural wonders.
This Cake Artist Makes Confectionery Look Like Classical Paintings
Simon's cakes evoke the baroque still-lifes of Dutch Masters such as Ambrosius Bosschaert.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
An effusion of pink carnations, bulbs of lavender, roses in radiant hues, yellow tulips, and bright green ferns make up the archetypal sugar flower bouquets that adorn Julie Simon’s cakes. A product of the artist’s wildly fecund creative vision, they make her creations look more like paintings than pastry.
Simon, a “bespoke cake artist” in Los Angeles, crafts prelapsarian visions out of gum paste, fondant, edible modeling paste, and cake. Although she has been a professional cake artist for only a year, her client roster already includes L.A. royalty. For the first birthday of Kylie Jenner’s daughter Stormi, Simon baked a cake that looked like the crowning glory of an Elizabethan princess’s nursery. A tiered cake in pastel pink and blue, with a gilded carousel whose sugar horses actually trotted up and down, it was a literal moveable feast.
Simon’s creations tend toward the fantastical, bringing to life classical paintings, sometimes quite literally. For one client, she made a cake-y rendition of a Gustave Klimt painting. She says her inspiration comes from the early modernist painter Marc Chagall, known for poetic sweeps of imagination and color. “I find him to be the most inspirational artist for flights of magic and fantasy.” But her compositions also channel the flower-filled still-lifes of the Dutch golden age, whose record of the impermanence of life—petals turning brown, leaves nibbled by insects, or rotting fruit— Simon echoes in her work. She loves that the Dutch masters painted fantasy flowers, as well as bouquets of flowers that could not possibly have grown together in the same season. “There’s something incredible about creating something colorful and floral that might not realistically be depicted in the natural world,” she says.
Simon’s compositions are flights of floral fantasy. Here, a close-up of one such bouquet atop a cake.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
Her foray into cakes began in a pre-War apartment on New York’s Upper West Side, where seven-year-old Simon beat eggs to just the right stiffness to make a chocolate Charlotte for her aunt. “To this day, when I fold in egg whites, I can still feel myself in that kitchen,” she says.
Simon has taken a circuitous route to her current standing as the Jan Brueghel of confectionery. She had a moment of epiphany when she came upon beautiful, towering cake displays at the Harrods food hall on a trip to London in 1992. A few years later, she made the bridal-shower cake for her brother’s wedding, inspired by one from a powder-blue Martha Stewart bridal catalogue. “It was just so hard, and I kept failing,” Simon laughs.
A cake inspired by Marc Chagall’s 1931 painting, Equestrienne.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
For years, sugarcraft remained her hobby while she worked in music, an unsurprising path given her lineage. Her mother is the Grammy-award-winning composer Lucy Simon, and her aunt is Carly Simon. When a record deal fell through, she moved into corporate positions and settled in Los Angeles in 2008 with her husband. Two children, the recession, and a divorce waylaid any serious cake-artistry. A second chance at love turned sour, and suddenly Simon was out of a job: She’d gone into business with her former partner. (“He turned out to be a louse.”) At this low point, Gillian Wynn, Simon’s friend since her undergraduate days at Yale, suggested partnering for a bespoke cake atelier. In gratitude, Simon later baked Wynn a surprise birthday cake that is arguably her most magnificent creation: a zen garden, with hummingbirds and orchids, an active waterfall, and an edible Buddha statue.
A zen garden cake with an active waterfall emerging from the lap of an edible Buddha sculpture.
PHOTO BY JULIE SIMON/USED WITH PERMISSON
Simon’s cakes start at $25 per serving, but can go over $100 per serving. “They’re expensive because they’re art,” she says, matter-of-factly. She sees her clients as art patrons, and she’s unconcerned that her painstaking cake art—some of which takes hundreds of hours to make—is literally consumed out of existence. “I once read that museum-goers spend 30 seconds on average looking at a famous painting,” she says. People tend to spend more time looking at her work, she feels, perhaps because they know it’s ephemeral. “And then when you consume it, the art becomes part of you.” Her clients typically keep the sugar flowers under cloches as keepsakes.
Clients preserve Simon’s sugar flowers under glass cloches.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
For a woman whose love of cake manifests itself in monumental works of beauty, Simon’s ideal of a perfect birthday cake is no cake at all. “If someone could put 50 cans of lychee in a big bowl over ice, and told me I could eat it all, that would be my dream.” In the meantime, she’d rather just bake up opulent fantasies for other people.
Just incredible work. I keep checking out the photos and I just can't believe how talented she is. I'm at a loss for words.
This Cake Artist Makes Confectionery Look Like Classical Paintings
Julie Simon’s sugar flowers are edible horticultural wonders.
This Cake Artist Makes Confectionery Look Like Classical Paintings
Simon's cakes evoke the baroque still-lifes of Dutch Masters such as Ambrosius Bosschaert.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
An effusion of pink carnations, bulbs of lavender, roses in radiant hues, yellow tulips, and bright green ferns make up the archetypal sugar flower bouquets that adorn Julie Simon’s cakes. A product of the artist’s wildly fecund creative vision, they make her creations look more like paintings than pastry.
Simon, a “bespoke cake artist” in Los Angeles, crafts prelapsarian visions out of gum paste, fondant, edible modeling paste, and cake. Although she has been a professional cake artist for only a year, her client roster already includes L.A. royalty. For the first birthday of Kylie Jenner’s daughter Stormi, Simon baked a cake that looked like the crowning glory of an Elizabethan princess’s nursery. A tiered cake in pastel pink and blue, with a gilded carousel whose sugar horses actually trotted up and down, it was a literal moveable feast.
Simon’s creations tend toward the fantastical, bringing to life classical paintings, sometimes quite literally. For one client, she made a cake-y rendition of a Gustave Klimt painting. She says her inspiration comes from the early modernist painter Marc Chagall, known for poetic sweeps of imagination and color. “I find him to be the most inspirational artist for flights of magic and fantasy.” But her compositions also channel the flower-filled still-lifes of the Dutch golden age, whose record of the impermanence of life—petals turning brown, leaves nibbled by insects, or rotting fruit— Simon echoes in her work. She loves that the Dutch masters painted fantasy flowers, as well as bouquets of flowers that could not possibly have grown together in the same season. “There’s something incredible about creating something colorful and floral that might not realistically be depicted in the natural world,” she says.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
Her foray into cakes began in a pre-War apartment on New York’s Upper West Side, where seven-year-old Simon beat eggs to just the right stiffness to make a chocolate Charlotte for her aunt. “To this day, when I fold in egg whites, I can still feel myself in that kitchen,” she says.
Simon has taken a circuitous route to her current standing as the Jan Brueghel of confectionery. She had a moment of epiphany when she came upon beautiful, towering cake displays at the Harrods food hall on a trip to London in 1992. A few years later, she made the bridal-shower cake for her brother’s wedding, inspired by one from a powder-blue Martha Stewart bridal catalogue. “It was just so hard, and I kept failing,” Simon laughs.
A cake inspired by Marc Chagall’s 1931 painting, Equestrienne.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
For years, sugarcraft remained her hobby while she worked in music, an unsurprising path given her lineage. Her mother is the Grammy-award-winning composer Lucy Simon, and her aunt is Carly Simon. When a record deal fell through, she moved into corporate positions and settled in Los Angeles in 2008 with her husband. Two children, the recession, and a divorce waylaid any serious cake-artistry. A second chance at love turned sour, and suddenly Simon was out of a job: She’d gone into business with her former partner. (“He turned out to be a louse.”) At this low point, Gillian Wynn, Simon’s friend since her undergraduate days at Yale, suggested partnering for a bespoke cake atelier. In gratitude, Simon later baked Wynn a surprise birthday cake that is arguably her most magnificent creation: a zen garden, with hummingbirds and orchids, an active waterfall, and an edible Buddha statue.
PHOTO BY JULIE SIMON/USED WITH PERMISSON
Simon’s cakes start at $25 per serving, but can go over $100 per serving. “They’re expensive because they’re art,” she says, matter-of-factly. She sees her clients as art patrons, and she’s unconcerned that her painstaking cake art—some of which takes hundreds of hours to make—is literally consumed out of existence. “I once read that museum-goers spend 30 seconds on average looking at a famous painting,” she says. People tend to spend more time looking at her work, she feels, perhaps because they know it’s ephemeral. “And then when you consume it, the art becomes part of you.” Her clients typically keep the sugar flowers under cloches as keepsakes.
PHOTOGRAPHY AND CREATIVE DIRECTION BY DEBORAH JAFFE/COURTESY OF JULIE SIMON
For a woman whose love of cake manifests itself in monumental works of beauty, Simon’s ideal of a perfect birthday cake is no cake at all. “If someone could put 50 cans of lychee in a big bowl over ice, and told me I could eat it all, that would be my dream.” In the meantime, she’d rather just bake up opulent fantasies for other people.
bulllee
Well-Known Member
https://www.lacucinaitaliana.com/it...ource=LCIint&utm_medium=NL&utm_campaign=daily
From Pantelleria with Gusto: Pantesca Salad
July 15, 2020
With its fresh and intense flavors, Pantesca salad is a great Sicilian dish. Let’s make it together!
Pantesca salad is a classic Sicilian food, more specifically from Pantelleria Island, just off Sicily, where the capers that give this salad so much flavor come from. Just thinking about it makes the sea come to mind, the scent of the Mediterranean shrubs, those intense and unforgettable flavors that only the southern sun can create. The recipe includes boiled potatoes, tomatoes, onions, oregano, capers and olives, but it can be enriched with oil-packed fish such as tuna and mackerel, or with roasted octopus. Some also add a head of lettuce. Let’s see how it’s prepared.
The recipe: Pantesca salad
Serves 4
Ingredients:
1 head of lettuce (optional)
4 medium potatoes
16 Pachino cherry tomatoes
2 tbsp dark olives (pitted or not, as you like)
1 handful of salt-packed capers
2 Tropea red onions
extra-virgin olive oil
basil, thyme, oregano, salt
2 glasses of wine vinegar
Method:
First, boil the unpeeled potatoes in a pot with plenty of salted water. When a fork easily penetrates the potatoes, drain them. Peel them and chop them into large squares.
Meanwhile, slice the onions and leave them to soak in a bowl with the vinegar for at least 30 minutes, so that they lose their strong flavor. Rinse the capers well in a strainer. Dry them with paper towels.
Wash and halve the tomatoes.
Put the potatoes, tomatoes, lettuce (if you like), the drained onions, olives, capers, and herbs (thyme, basil, and oregano) in a bowl.
Season with salt and EVOO and let sit in the fridge for about 30 minutes before serving so that the flavors can blend together well.
From Pantelleria with Gusto: Pantesca Salad
July 15, 2020
With its fresh and intense flavors, Pantesca salad is a great Sicilian dish. Let’s make it together!
Pantesca salad is a classic Sicilian food, more specifically from Pantelleria Island, just off Sicily, where the capers that give this salad so much flavor come from. Just thinking about it makes the sea come to mind, the scent of the Mediterranean shrubs, those intense and unforgettable flavors that only the southern sun can create. The recipe includes boiled potatoes, tomatoes, onions, oregano, capers and olives, but it can be enriched with oil-packed fish such as tuna and mackerel, or with roasted octopus. Some also add a head of lettuce. Let’s see how it’s prepared.
The recipe: Pantesca salad
Serves 4
Ingredients:
1 head of lettuce (optional)
4 medium potatoes
16 Pachino cherry tomatoes
2 tbsp dark olives (pitted or not, as you like)
1 handful of salt-packed capers
2 Tropea red onions
extra-virgin olive oil
basil, thyme, oregano, salt
2 glasses of wine vinegar
Method:
First, boil the unpeeled potatoes in a pot with plenty of salted water. When a fork easily penetrates the potatoes, drain them. Peel them and chop them into large squares.
Meanwhile, slice the onions and leave them to soak in a bowl with the vinegar for at least 30 minutes, so that they lose their strong flavor. Rinse the capers well in a strainer. Dry them with paper towels.
Wash and halve the tomatoes.
Put the potatoes, tomatoes, lettuce (if you like), the drained onions, olives, capers, and herbs (thyme, basil, and oregano) in a bowl.
Season with salt and EVOO and let sit in the fridge for about 30 minutes before serving so that the flavors can blend together well.
bulllee
Well-Known Member
These muffins are killer diller. Real easy to make and you can go crazy substituting different berries and fruits. hell throw some Kahlua and chocolate together.
5 Tbls salted butter doesn't need to be cold
1/2 C sugar
Finely grated zest from 1 small lemon about 1tsp
3/4 C of plain unsweetened yogurt, or sour cream
1 large egg
Melt your butter in a large bowl, whisk in sugar, lemon zest, yogurt, and egg.
Add
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
Now FOLD in flour and berries
11/2 C all purpose flour
11/2 C blueberries or fruit
The batter is gonna be very thick. Start out using a whisk then switch to a spat or wooden spoon, I use a big cookie scoop to portion. Yield is around 9 big gnarly muffins or 12 soso muffins. Top with 1/2tsp Turbinado sugar and bake 375 for 1/2 hour, or a hair less. We make these all the time. Try using Cardamon and blueberries.
Turbinado sugar is a raw cane sugar. You can sub brown sugar, I wouldn't. It's just me.
5 Tbls salted butter doesn't need to be cold
1/2 C sugar
Finely grated zest from 1 small lemon about 1tsp
3/4 C of plain unsweetened yogurt, or sour cream
1 large egg
Melt your butter in a large bowl, whisk in sugar, lemon zest, yogurt, and egg.
Add
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
Now FOLD in flour and berries
11/2 C all purpose flour
11/2 C blueberries or fruit
The batter is gonna be very thick. Start out using a whisk then switch to a spat or wooden spoon, I use a big cookie scoop to portion. Yield is around 9 big gnarly muffins or 12 soso muffins. Top with 1/2tsp Turbinado sugar and bake 375 for 1/2 hour, or a hair less.
We make these all the time. Try using Cardamon and blueberries. Turbinado sugar is a raw cane sugar. You can sub brown sugar, I wouldn't. It's just me.
Have you made these with strawberries? I happen to have a few on hand...
bulllee
Well-Known Member
Absolutely. The only thing I recommend is not too big of chunks. The blackberries I used were kinda big, but they held up nicely. It is a very forgiving recipe in that you can add just about anything and it will work.
When your friend brings dinner over.....
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