Pebbling Club 🐧🪨

  • Quantity recipes for school food service : United States. Food and Nutrition Service. Nutrition and Technical Services Division : Free Download, Borrow, and Streaming : Internet Archive
    Notes
    This publication contains quantity recipes and other information useful to food service personnel to prepare meals in schools participating in the National School Lunch Program (NSLP). Recipes are generally in 50 and 100 portion size
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  • Perfect chicken tikka masala made in the InstantPot – A Whole Lotta Nothing
    Notes
    Ever since I got an InstantPot a few years ago, I’ve been trying to find the best butter chicken/tikka masala type recipe I could find. I’ve tried half a dozen out and decided to start averaging and tweaking the ones I liked.
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  • A Food Crawl Through Banglatown on the Detroit-Hamtramck Border - Eater Detroit
    Notes
    For this crawl, Eater’s team took a stroll up Conant Avenue — which between Harold and Davison Streets is known as Bangladesh Avenue — in search of biryani, curry, and more.
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  • Homemade Nutella
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  • Sheryl's Blog » Blog Archive Perfect Popovers (& How to Clean & Reseason Cast Iron)
    Notes
    In this post I’ll describe how to restore a cast iron pan, and then use it to make perfect popovers.
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  • Enzymatic Peeling? Hell Yes!
    Notes
    A few years ago, a number of chefs got a hold of Peelzym, an enzyme that can dissolve the white part of citrus (the albedo) while leaving the fruit segments and the colored part of the peel (flavedo) intact.  It can be used to automatically peel and suprem
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  • Understanding Millennials—How do Potatoes Fit into Their Lives?
    Notes
    The United States Potato Board (USPB) is committed to designing and conducting consumer research that enables the industry to identify opportunities and make informed decisions to increase demand for potatoes
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  • 25 Cocktails Everyone Should Know | Serious Eats
    Notes
    We who like to mix drinks at home do it for many reasons: First, it's cheaper than drinking out. Second, it's fun to mix your own drinks at home. Third, it's even more fun to mix drinks for other people at home
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  • The Ultimate Fully-Loaded Bloody Mary | Serious Eats : Recipes
    Notes
    Note: The most important part of a Bloody Mary is the tomato juice. Use a high quality juice, preferably not from concentrate. No need to use your best vodka here. Bottom shelf stuff will do fine. You can replace the celery salt rim with a salt and pepper rim if you prefer. Every ingredient should be adjusted to suit your own personal taste. I love horseradish. You might not.
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  • Crockpot Slow Cooker Freezer Cooking – 40 meals in 4 hours
    Notes
    Freezer cooking! Have you heard about this? You spend one day preparing meals for the month to keep in your freezer so you don’t have to think about it later.
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  • Deep Inside Taco Bell's Doritos Locos Taco | Fast Company | Business + Innovation
    Notes
    To Creed, the partnership between Taco Bell and Frito-Lay is more than a one-off collaboration. Like Android is to Google or iOS is to Apple, Doritos-based flavors represent a whole new framework for Taco Bell to build on. "It's not just a product; it's now a platform--Nacho Cheese, Cool Ranch, Flamas," Creed beams. "We're going to blow everyone away in the next few years in terms of how big this idea and platform will become."
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  • Matt Kantor prepares a nine-course meal inspired by Rush | Appetizer | Life | National Post
    Notes
    Kantor’s ambitious dinner was a testament to his Rush fandom (the New York state native fell in love with the band as a junior-high-school student in the early ’80s and never looked back), and also his latest foray in a culinary crusade. He hopes to help bring what he calls “thinky” food — reminiscent, let’s say, of a well-wrought Neil Peart lyric — to a city whose gastronomic endeavours, he finds, veer closer to the Top 40.
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  • Burritob0t | The world's first 3D Tex-Mex printer of edible extrusions.
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  • Never Buy A Rotten Avocado Again
    Notes
    Now here’s the trick. Once you’ve got a good candidate, take a sneak-peak at what’s inside. Discreetly flick the dry stem off the fruit.
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  • How to Preserve Avocados | Eating richly even when you're broke
    Notes
    Slice the avocados in half and discard pits. Scoop the flesh from the peels. Mash the avocados, then add the lemon juice. Mix well. Spoon into a gallon sized zip top bag, squeezing out all the air before sealing. Freeze up to one year.
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  • Welcome To The Hudson Cafe - Detroit
    Notes
    Classically Trained French Chef Tom Teknos, along with his partners Stavros Adamopoulos & Maurice bring their concept of a brunch cafe to Downtown Detroit. We believe in the importance of revitalizing Downtown, and our customers are an integral part in helping us play our role in the rebirth of this wonderful city. Come join us!
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  • www.portionpadl.com
    Notes
    "When the consumer is paying for a slice of pizza and given the choice between a bigger slice and a smaller one, it is human nature to want the bigger piece. If you’re an owner of a pizza business, convenience store, the head nutritionist of your school cafeteria, or any other business selling pizza by the slice, you realize that cutting your pizzas into equal slices is very important, by not a simple task."
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  • When Used Books Attack: Banana Edition | BOOK RIOT
    Notes
    This monstrosity is called a Banana Candle, which consists of a banana stuck in a pineapple slice, with mayonnaise and a maraschino cherry on top. And it is a crime against nature. If someone brought this into my home, I would slap them, and then burn my house down and salt the ground where it stood. This photo is the reason flocks of birds inexplicably die and fall to the ground. Goats and gangrene, who approved this picture??? Imagine my horror – I actually touched this book.
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  • How Pizza Became A Vegetable Through The Magic Of Influence-Peddling
    Notes
    On Tuesday, Congress decided that pizza is a vegetable. I have to imagine that this news instilled confusion in many Americans, as many Americans are (a) familiar with pizza, (b) familiar with vegetables and (c) sane.
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  • The Shareable Food Movement Meets The Law - Collaborative Consumption Blog Posts
    Notes
    The Health Department didn’t show up when I made dinner for my neighbors last night. Fortunately, our health and safety laws don’t usually dictate how we prepare food in our personal and private realms. But humans have a natural tendency, an urge to feed each other, and the shareable food movement is taking that to new levels - levels that bring up some legal curiosities.
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  • Tests Show Most Store Honey Isn't Honey
    Notes
    Ultra filtering is a high-tech procedure where honey is heated, sometimes watered down and then forced at high pressure through extremely small filters to remove pollen, which is the only foolproof sign identifying the source of the honey. It is a spin-off of a technique refined by the Chinese, who have illegally dumped tons of their honey - some containing illegal antibiotics - on the U.S. market for years.
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  • Buy Local Honey to Make Sure You're Really Getting Honey, and Support Local Beekeepers
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  • Ketchup Fountain
    Notes
    The Ketchup Fountain is a fountain of recirculating ketchup that Savannah College of Art & Design alumnus and illustrator Britt Spencer created out of a repurposed chocolate fountain. The fountain was used in his thesis exhibition titled Dagnabit!!! on September 9, 2011. All food was provided by McDonald’s for the show.
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  • Dedicate a Shelf in Your Refrigerator to Items Near Expiration to Avoid Wasting Them
    Notes
    If you're perpetually wasting food by forgetting to use it, author Jonathan Bloom suggests dedicating a specific shelf to foods you need to use right away to avoid wasting them.
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  • fuck yeah dementia!!1!
    Notes
    waiter, there’s something very gay in my food
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  • Cheese: The Most Stolen Food in the World
    Notes
    RT @pickover: Odd fact of the day. 4% of world's cheese supply is eventually stolen: (via @neatorama)
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  • Triticum Fever, by Dr. William Davis, author of Wheat Belly
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  • Vintage food
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  • The 'Cheesy Bacon Bowl' Is KFC's Latest Culinary Abomination [Video]
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  • Wife, 60, charged with battery for pelting husband with cupcakes
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  • (kasei) Budget Bytes: oatmeal molasses bread $2.57 recipe / $0.21 serving
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  • Make Your Own Marshmallows [Kitchen]
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  • Baked Pumpkin Oatmeal | Cooking with My Kid: Teaching My Kid and myself the art of cooking in 365 days
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  • curryupnow.com | Indian Street Food on a Taco Truck
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  • BBQ Kalbi: Delicious Kalbi Beef Brought To You!
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  • Craftzine.com blog : Recipe: Satay-Spiced Peanut Butter Sandwich
    Notes
    "I'm a big fan of grilled peanut butter sandwiches and it has nothing to do with Elvis Presley (no bananas for me). I'm also a big fan of Thai food, especially the gingery, peanut-buttery goodness that is called satay. One night, while foraging around the fridge for some dinner fixins, I thought I would make a grilled peanut butter sandwich when I spied some bean sprouts and cilantro, and an idea was formed. Trust me, this is good stuff. Makes 2 sandwiches."
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  • What are Pappadums? | Indian Flatbread
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  • Cardamom & Cumin Infused Basmati Rice | Online Video Cooking School
    Notes
    "Delicate basmati is infused with cardamom and cumin seeds to create this flavorful and aromatic rice. "
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  • Chana Masala | Curried Chickpeas Preview | Online Video Cooking School
    Notes
    "Healthy chickpeas are added to slowly-cooked onions, tomatoes and freshly-ground spices. Finished with lemon, yogurt and cilantro, this tangy and pleasantly-spicy curry dish makes a perfect side or main course. "
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  • Mint and Coriander Chutney | Online Video Cooking School
    Notes
    "Refreshing and healthy, this chutney is a keeper. Serve it with samosas, pakoras or whatever you like. "
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  • Almond Coriander Chicken Preview | Online Video Cooking School
    Notes
    "This mild and delicious Indian-influenced chicken dish is finished with ground almonds, thick cream and fresh cilantro."
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  • Sweet Tomato Chutney | Online Video Cooking School
    Notes
    "Vibrant and full of flavor, this tomato chutney is easy to make and it keeps very well. In fact, it is a great chutney to make and can when fresh tomatoes are in season. "
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  • Tamarind Chutney | Online Video Cooking School
    Notes
    "Tamarind, raisins, dates, fennel and chilies are slowly simmered to create the perfect combination of sweet and spicy. "
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  • Indian Potato Patties | Aloo Ki Tikki | Online Video Cooking School
    Notes
    "Potatoes, peas and mild Indian spices make up the base of these easy-to-prepare patties. Serve with a variety of chutneys, either as an appetizer or as a nice light meal with a side salad. "
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  • Poutini’s House of Poutine
    Notes
    "Simple. Delicious. Environmentally-friendly."
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  • Slow Cooker Sweet Chicken Chili - All Recipes
    Notes
    "Chicken simmers with beans, onions and brown sugar to create a tasty, comforting dish for those cold winter days. Great in warm weather too!"
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  • Just Slow Cooking (Crockpot) Recipes - 6,027 slow cooking recipes for you to browse.
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  • Tiger bread - Wikipedia, the free encyclopedia
    Notes
    Huh. I wondered why I'd never heard of it before we lived out there, or seen it since. That's some tasty stuff. "It is sold as "Dutch crunch" in delis throughout the San Francisco Bay Area, but is little known in the United States outside that region."
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  • ThinkGeek :: Tac Bac - Tactical Canned Bacon
    Notes
    "And Tac Bac - Tactical Canned Bacon is the very best canned bacon we've ever tasted. Not mushed up like dog food, this bacon is in actual strips - blessed with the magic of preservatives to last over 10 years in the can. Sure, you have to refrigerate after opening, but we bet you'll eat it all too quick to worry about that. Tac Bac - Tactical Canned Bacon - the zenith of canned bacon! "
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  • Goat Cheese with Sun-Dried Tomatoes and Capers Recipe - Recipe for Queso de Cabra con Tomates y Alcaparras
    Notes
    "Using typical Spanish ingredients, this tapa is quick and easy to prepare and has a deliciously smoky, yet salty taste. Roasted garlic and paprika are mixed with fresh, soft goat cheese, then spread over rustic bread and topped with sun-dried tomatoes and capers. "
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