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Men In The Kichen

The way to a man's heart is through his stomach.

This thread is not only about showing HOT men in the kichen, but also to share those recipes and/or food ideas that help create scrumptious meals that will land that man!

by Foodiereply 60002/07/2018

Lovely sight to see in the morning!

by Foodiereply 110/18/2015

Both of those pictures look unsanitary. Put some clothes on, you heathens.

by Foodiereply 210/18/2015


by Foodiereply 310/18/2015


PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins

Serves: 2 INGREDIENTS 10 small red potatoes, cut into 1 inch pieces (halved of quartered) 6 radishes, cut into ¼ inch slices 2 tablespoons of chives, chopped 1 tablespoon of shallot, finely minced 3 ounces of cold smoked salmon 4 tablespoons of sour cream 2 teaspoon of mayonaise 2 teaspoon of whole grain mustard 2 teaspoon of apple cider vinegar salt and pepper to taste more chives for garnish

INSTRUCTIONS Place the cut potatoes into a saucepan and cover with water. Bring to a boil over high heat and cook for 8-12 minutes (depending on the size of the potatoes) until the potatoes are fork tender but not breaking apart. Drain the potatoes and set aside to cool. In a small bowl, mix together the sour cream, mayonnaise, mustard, vinegar, chives, shallot, a pinch of salt and a bit of pepper until full incorporated. Taste for seasoning and add salt if needed but keep in mind that the smoked salmon is also quite salty. Toss the cool potatoes and the cut radishes with as much of the dressing as you would liked and spoon onto plates for serving. Top each plate with about 1½ ounces of smoked salmon and more chives for garnish.

by Foodiereply 410/18/2015


by Foodiereply 510/18/2015

Oh, count on me to be here. I guaranfuckintee he'll never leave your ass. My advice will lead you to filing a restraining order should the current change. I'll dump my whole repertoire here, closing this bitch down in no time with 600 posts. It'll be a DL classic!

Of course, many of these posts will consist of back bitch slapping that low rent Nissan Ramen noodle troll.

I'll show you post by post, how to become indispensable. You won't even have to get a job nor spend a cent on ingredients. Dinner parties to die for but just everyday living. You'll have complete access to his CC when hitting the market. Some things you can return later for cash if you hold onto that receipt. I know, so Jackie O.

Listening, Ramen noodle troll? You'll shut up.

by Foodiereply 610/18/2015

R4, yeah.hit it! Brilliant post! Now that's what we need around here. Mmmm.

by Foodiereply 710/18/2015

A tall drink of water....

by Foodiereply 810/18/2015

R5, he is adorable but I cannot take my eyes off of the hideous tile backslash.

I'll teach you how to remedy that, aussi

by Foodiereply 910/18/2015

You cook me real meals and I guaranter I will sexually be your slave.

by Foodiereply 1010/18/2015

[quote]Oh, count on me to be here. I guaranfuckintee he'll never leave your ass. My advice will lead you to filing a restraining order should the current change. I'll dump my whole repertoire here, closing this bitch down in no time with 600 posts. It'll be a DL classic!

Note pad and pencil ready!!!

by Foodiereply 1110/18/2015

Thanks R11. Love. Let me go hit the liquor store before it closes, trap a feral cat and replace the filter in my heating system, readying for the season.

All suggestions, tastes welcomed. Repertoire is really ecclectic.

Check the laws in your state re: restraining orders, evictions or squatter before proceeding.

by Foodiereply 1210/18/2015

Gray mornings.

by Foodiereply 1310/18/2015

This thread is bringing back rancid memories of Piecunt.

by Foodiereply 1410/18/2015

[quote]The way to a man's heart is through his stomach.

Please tell me you're not a surgeon.

by Foodiereply 1510/18/2015

Put up or shut up R6. Where are those recipes bitch?

by Foodiereply 1610/18/2015

This cook book should cum in handy.....

by Foodiereply 1710/18/2015

R5 looks very sanitary

by Foodiereply 1810/18/2015



-1 1/2 Tbsp. extra virgin olive oil -2 lb carrots, halved lengthwise and cut into 1-inch pieces -1 onion, halved and sliced 1/2-inch thick -3 garlic cloves, minced -1-inch piece of ginger, peeled and minced -1/2 tsp. (about 3 sprigs) of fresh thyme, plus more to garnish -5 cups of low-sodium vegetable broth -Coarse salt and pepper, to taste


Preheat oven to 450F. Line large baking sheet with parchment paper. Add carrots and onion to the baking sheet and toss with 1 1/2 Tbsp. olive oil, salt and pepper. Place in oven. Bake 10 minutes, stir, and then bake another 10-15 minutes, or until carrots are tender, but not falling apart. As the carrots near being finished, heat remaining olive oil in a large sauté pan. Add garlic and ginger, and sauté until browned, stirring occasionally. Add thyme, and season pan with salt. Stir in 1/3 cup of broth, and continue to simmer ginger and garlic, until tender. Add carrots, onion and remaining broth and bring to a simmer. Cook for 5 minutes. Remove from heat, and let pan cool for 10 minutes. Add contents of pan to blender. Puree until smooth. (You may use an immersion blender in the pan if you have one that works well enough to get the mixture really smooth and creamy.) Serve, garnished with thyme.

by Foodiereply 1910/18/2015

Him serving my breakfast, yeah.

by Foodiereply 2010/18/2015

There's a new alpha in my kitchen!

by Foodiereply 2110/18/2015

I bet he CAN cook!

by Foodiereply 2210/18/2015

R16, keep your shirt on!

1st, set the stage. While you're working your sorcery, and ya better be able to back this up.

Restrict his access to kitchen. When he asks you why. Turn him around and escort him to another room and say It's a surprise.

He may retort "but I need a drink or whatever". Tell him you'll bring it to him. Then do.

I don't even know where to start. Cocktails. Desserts, comfort foods, soups?

Pick a category. One foolproof way to weave your Web is to cater to his ethnicities.

I've got the diet versions to go with most recipes.

Throw me an ethnicity. What did he grow up with that he loves? Or introduce him to a new food from his ethnic group he is unfamiliar. Then take it over the top.

When he starts volunteering your services for his office potluck or starts planning dinner parties, you know you're in. Excuse yourself to the bathroom. Make a fist high in the air, bring it to your shoulder as you bend your elbow and mouth the word 'Yass'.

by Foodiereply 2310/18/2015

R22, is that southern fried chicken he's got there?

by Foodiereply 2410/18/2015

R22, is that southern fried chicken he's got there?

by Foodiereply 2510/18/2015

It's almost ready

by Foodiereply 2610/18/2015

R19, I am so gonna up you in the soup dept.

..while making it all look so easy

by Foodiereply 2710/18/2015

Cooking without protective clothing looks very dangerous.

by Foodiereply 2810/18/2015

Slow-Roasted Rosemary Garlic Lamb Shanks: Makes 4 Slow-Roasted Rosemary Garlic Lamb

INGREDIENTS 4 lamb shanks 2 tbsp olive oil salt and fresh ground black pepper to taste 6 cloves garlic, unpeeled, but the skin pierced with the tip of a knife 6 sprigs fresh rosemary 1 cup chicken broth

Preheat oven to 450 degrees F.

Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.

Spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb. Wrap the pan very tightly with several layers of heavy-duty aluminum foil (you want as tight a seal as possible), and return to the oven.

Roast for 2 more hours. Remove the foil, pour in the chicken broth, and turn the heat up to 400 degrees F. Roast for 15 minutes, and remove. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.

Note: the soft garlic can be squeezed out of the skins and spread on the lamb.

by Foodiereply 2910/18/2015

Anyone got a killer chicken pot pie recipe? I've done the one from Cook's Illustrated a couple of times and it's just alright.

by Foodiereply 3010/18/2015

R19, may I just add a few tips without sounding like a complete cunt?

Ginger, keep it in the freezer. Never rots and so easy to manipulate while frozen

Olive oil is overhyped. Not great flavor plus low burning point. Just never substitute canola oil. Garbage. Sunflower or vegetable oil a la Mrs.Brady.

Garlic, never dice it, but razor slice. Surface area.

Substitute shallots for onions. Use leeks, chives in pinch or sweet Vidalia onion. Never white or yellow. Red onion rots so quickly in center. Good for colorful presentation only.

The carrots, split lenghtwise. Non. You're making a soup so you wanna cut the energy cost and cooking time if you're gonna puree. Get a potato/apple peeler of good quality & go beserk on carrots. Surface area means flavor and saves time. Alter it to my recommendations, you won't even need a food processor or blender. It'll puree itself with heat on the stovetop. Dash of maple syrup. Just a drizzle takes this dish over the top..or brown sugar

by Foodiereply 3110/18/2015

R30, go to quebec cooking sites for this one. The sweet unsalted butter in making the pie crust shell is the secret. You'll probably run into one under moose pot pie, maybe rabbitt. Avoid adding peas. Substitute parsley and sweet potato, dash of maple syrup. Leeks is another ingredient that takes this over the top...oh and white pepper. They use white pepper in this one.

by Foodiereply 3210/18/2015

R30, get ideas and variations from always go with the French though, if you can. Be it Belgique, France or especially Quebec and Suisse

by Foodiereply 3310/18/2015

Again R30, look up Acadian Meat pies. OMFG!

by Foodiereply 3410/18/2015


by Foodiereply 3510/18/2015

Guys, watch it with the roseMARY! It's got a pine flavor. Too much, you'll think someone didn't take that Xmas tree to the curb in January

by Foodiereply 3610/18/2015

More recipes and stories, please.

by Foodiereply 3710/18/2015

Making stew

by Foodiereply 3810/18/2015

R38, I would just DIE! Die die die die die

by Foodiereply 3910/18/2015

Go check out my linguine with white clam sauce on the pasta draining middle class thread.

You watching me, Ramen noodle ghetto bitch? Good

C'est simple! Pronounced ' say sawmp'

by Foodiereply 4010/18/2015

Spinach-Artichoke Dip Yield: 12 to 16 servings Time: About 30 minutes

8 ounces cream cheese, softened 1½ cups grated Parmesan cheese ¼ cup extra-virgin olive oil Juice of 2 lemons 2 garlic cloves, minced ½ teaspoon crushed red pepper Salt and black pepper 1 pound frozen artichoke hearts, thawed and roughly chopped 10 ounces frozen chopped spinach, thawed and squeezed dry

Heat the oven to 450°F. Put the cream cheese, Parmesan, olive oil, lemon juice, garlic, and crushed red pepper in a large bowl. Season with salt and black pepper, and stir to combine. Stir in the artichoke hearts and spinach. Transfer to an 8- or 9-inch square pan or a gratin dish and bake until golden brown, about 20 minutes. Serve hot.

by Foodiereply 4110/18/2015

These guys all need to invest in a good spatter screen.

by Foodiereply 4210/18/2015

[quote]Cooking without protective clothing looks very dangerous.

The same is said about drinking, but...

by Foodiereply 4310/18/2015

R35 Antoine Vaillant! He's a full Thanksgiving feast! BEEF!

by Foodiereply 4410/18/2015

It really is very nice to have someone prepare you a home-cooked meal. I always invite a guy over for dinner if the first couple of dates go well, and once I know what he likes. If a guy is dismissive of the gesture, or doesn't like my cooking (or doesn't pretend to!), it's a great time to dump his rude ass. Being a good guest, and well-mannered is an imperative when finding a boyfriend!

by Foodiereply 4510/18/2015


by Foodiereply 4610/18/2015

It's my kitchen...

by Foodiereply 4710/18/2015

The Macho Mojito


by Foodiereply 4810/18/2015

Watch out he's going to steal your nutri bullet.

by Foodiereply 4910/18/2015

Thank goodness he didn't take off his shirt!

by Foodiereply 5010/18/2015

Hotness. He fry my bacon anytime.

by Foodiereply 5110/18/2015

Morning coffee.

by Foodiereply 5210/19/2015

Love the egg man @R46. Oh help! God! God!

by Foodiereply 5310/19/2015

Sorry, I don't want bush hair in my food. Yuck!

by Foodiereply 5410/19/2015

I wouldn't care

by Foodiereply 5510/19/2015

[quote]Sorry, I don't want bush hair in my food. Yuck!

Did you take a look at that video and see what's going in that?

by Foodiereply 5610/19/2015

Oh! Just fuck it....

by Foodiereply 5710/19/2015

It's hot

by Foodiereply 5810/19/2015

R57 is the man I need to marry

by Foodiereply 5910/19/2015

Short stack...

by Foodiereply 6010/19/2015

[quote]Go check out my linguine with white clam sauce on the pasta draining middle class thread.

Couldn't find it, R40

by Foodiereply 6110/19/2015

Is it really a thing to find lots of pictures of black muscular men in the kitchen? Or is this just one poster with an obsession?

by Foodiereply 6210/20/2015

More recipes!

by Foodiereply 6310/26/2015

You can always use that stray pubic hair as dental floss.

by Foodiereply 6410/26/2015

This actually looks quite good and hearty for these cool autumn nights

Egusi Soup

Prep 15 m Cook 1 h 20 m Ready In 1 h 35 m

"This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef."


3/4 cup pumpkin seeds 1 1/2 pounds cubed beef stew meat 1/2 cup peanut oil 2 large tomatoes, chopped 1 small onion, chopped 2 habanero peppers, seeded and minced

18 ounces tomato sauce 3 tablespoons tomato paste 1 1/2 cups water 2 pounds fresh shrimp, peeled and deveined 1 pound fresh spinach, washed and chopped


Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender. Add tomato sauce, water, and shrimp and simmer for 10 minutes. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.

by Foodiereply 6510/27/2015

Corn & Lobster Chowder with Garlic Bread

-1 cup of double smoked bacon, chopped

-1 whole onion, chopped

-3 sprigs of fresh thyme

-1 teaspoon of fresh cracked pepper

-1/4 cup of good rum

-4 cups of water

-2 teaspoons of lobster base

-4 cups of frozen corn

-1 pint of heavy cream

-2 teaspoons of cornstarch mixed with 2 teaspoons of cold water

-salt and pepper to taste

-cilantro oil, for garnish (recipe to follow)

1. In a large pot, saute the bacon and onion until the onion is translucent.

2. Add the thyme and fresh cracked pepper and cook for a few minutes together. Then, add the rum and light a flame in the pot. This will start the flambe process and will help cook off all the alcohol.

3. Once the alcohol has cooked off, add the water, lobster base, and corn and bring to a boil.

4. Then, reduce the heat and all the cream. Once the mixture comes to a boil, stir in the cornstarch mixture and it will thicken immediately. Taste and add salt and pepper to taste, if necessary.

5. Serve by adding the soup to a bowl and then top with cilantro oil. Also, serve with garlic bread.

*For the cilantro oil, just put 1 punch of cilantro, 2 garlic cloves, a pinch of salt, and pepper, into a blender and turn on the motor. Stream in olive oil and blend until the oil just comes together. Use this cilantro oil as a garnish to any soup or stew.

For the garlic bread, just combine 3/4 stick of butter in a bowl with a tablespoon of dried Italian herbs, salt, and pepper. Then, spread over baguettes and toast in the oven, 350 degrees, until golden brown.

by Foodiereply 6611/02/2015

Oh, hi there!

by Foodiereply 6711/02/2015

Tab & Roddy

by Foodiereply 6811/02/2015

Gregory Nalbone

by Foodiereply 6911/04/2015


by Foodiereply 7011/05/2015

Spinach-Artichoke Dip (different take)


Mix cream cheese, mozzarella, spinach, artichoke hearts, and garlic powder in a bowl. Cut baguette into thirds or fourths, and hollow out the insides using a knife. Stuff the hollow baguette pieces with the spinach artichoke dip, using a spoon to press down. Slice filled baguette into 1-inch rounds and reassemble on a baking sheet lined with foil. Melt butter and mix with minced garlic and parsley. Brush the garlic butter generously over the baguette rounds, letting it drip through the slices. Cover with the foil and bake at 350 F for 20 minutes Cool for 10 minutes, then try not to eat the whole thing.

by Foodiereply 7111/06/2015

R69 He is such a hot guy! He could stay in my kitchen as long as likes.

by Foodiereply 7211/06/2015

Quenching the thirst...

by Foodiereply 7311/08/2015

Panko seared snapper. Steamed asparagus and forbidden rice. All with a lovely scampi sauce.

by Foodiereply 7411/08/2015

Can I fix you something?

by Foodiereply 7511/08/2015

Cute Asian man

by Foodiereply 7611/08/2015

Peanut butter sandwich?

by Foodiereply 7711/08/2015

Morning cereal

by Foodiereply 7811/08/2015

Kitchen cleaning

by Foodiereply 7911/08/2015

Oh, hello! Welcome to my kitchen!

by Foodiereply 8011/08/2015

Checking on the sauce

by Foodiereply 8111/09/2015

Organizing the fridge

by Foodiereply 8211/11/2015


by Foodiereply 8311/11/2015

In the kitchen with Calvin

by Foodiereply 8411/13/2015

Cup o' Joe

by Foodiereply 8511/14/2015


by Foodiereply 8611/14/2015

Who wants to lick the beater (s) ?

by Foodiereply 8711/14/2015

Looks sad ... did he get stood up after going to all that work?

by Foodiereply 8811/14/2015

Good mornin' .. Good mornin' !

by Foodiereply 8911/14/2015

Can't boil water.

by Foodiereply 9011/14/2015

It is part of the kitchen.

by Foodiereply 9111/14/2015

R91 I just love when sporty guys spread their legs when wearing jeans. so hot. R88 Why would anyone stood up for him?

by Foodiereply 9211/15/2015

Give me a real chef, with a tight hot body I can slowly strip after having been fed whatever the fuck he has in that pan.

by Foodiereply 9311/15/2015

Sunny side up!

by Foodiereply 9411/15/2015


by Foodiereply 9511/15/2015

Hot Chocolate

by Foodiereply 9611/17/2015

Part Two!

by Foodiereply 9711/17/2015

A sneak snap!

by Foodiereply 9811/19/2015

Guess who?

by Foodiereply 9911/19/2015

R94 Lovely!

by Foodiereply 10011/19/2015

Maybe it's his kitchen?

by Foodiereply 10111/20/2015

Morning stretch

by Foodiereply 10211/20/2015

Thanks mom...

by Foodiereply 10311/25/2015


by Foodiereply 10411/25/2015

Tis the season!

by Foodiereply 10511/25/2015

this hottie has his own shirtless in the kitchen youtube channel.

by Foodiereply 10611/25/2015

Yuuuummm....Hollandaise with that extra special ingredient.

Armpit hair.

by Foodiereply 10711/25/2015


by Foodiereply 10811/25/2015

They make it look so easy

by Foodiereply 10911/25/2015

I might give this a try...

by Foodiereply 11011/25/2015


by Foodiereply 11111/25/2015


by Foodiereply 11211/25/2015

Not a cook

by Foodiereply 11311/25/2015

Finishing up the dishes

by Foodiereply 11411/25/2015

Hmm... maybe some oregano

by Foodiereply 11511/25/2015

Surfer dude in the kitchen.

by Foodiereply 11611/27/2015

needs coffee now.

by Foodiereply 11711/28/2015

Ya know... mostly all of these images of men in the kitchen are HOT! The guys in their undies are just as hot as the naked ones showing their bums!!!

by Foodiereply 11811/29/2015

Kiss the [html removed]Cock[html removed] Cook

by Foodiereply 11911/29/2015

R115 Hmm... maybe some hot action.

by Foodiereply 12011/29/2015

This is my idea of a hot man in the kitchen

by Foodiereply 12111/29/2015

Stirring the sauce.

by Foodiereply 12211/30/2015

Oh! He's cute, R121!!!

by Foodiereply 12312/01/2015

ass ass ass

by Foodiereply 12412/01/2015


by Foodiereply 12512/01/2015


by Foodiereply 12612/03/2015

Stanley Etoty

by Foodiereply 12712/04/2015


by Foodiereply 12812/04/2015

Joey Hornyak

by Foodiereply 12912/04/2015

Joey Hornyak

by Foodiereply 13012/04/2015

Morning, babe. What do you want for breakfast?

by Foodiereply 13112/04/2015

Burnt the toast again.

by Foodiereply 13212/05/2015

pretty joey

by Foodiereply 13312/05/2015


by Foodiereply 13412/05/2015


by Foodiereply 13512/05/2015


by Foodiereply 13612/05/2015


by Foodiereply 13712/06/2015

Wasn't this a movie?

by Foodiereply 13812/06/2015



by Foodiereply 13912/06/2015

Big boy cutting small things

by Foodiereply 14012/07/2015

Checking the pot before the shower

by Foodiereply 14112/08/2015

R140, who is that stud?

by Foodiereply 14212/08/2015

Good morning!

by Foodiereply 14312/08/2015


by Foodiereply 14412/08/2015


by Foodiereply 14512/09/2015

Kitchen bar

by Foodiereply 14612/09/2015


by Foodiereply 14712/09/2015

Corporate Kitchen

by Foodiereply 14812/11/2015


by Foodiereply 14912/11/2015

R146 What a butt!

by Foodiereply 15012/11/2015

The kitchen releases his feminine side

by Foodiereply 15112/12/2015

A little pepper

by Foodiereply 15212/12/2015

What do you want to eat?

by Foodiereply 15312/12/2015

Bed hair

by Foodiereply 15412/12/2015

Hard at work....

by Foodiereply 15512/12/2015

Morning dishes

by Foodiereply 15612/12/2015

Bacon and eggs?

by Foodiereply 15712/13/2015

What kind of meat do you want?

by Foodiereply 15812/13/2015

Just got done. Feeling the afterglow.

by Foodiereply 15912/13/2015

Porn star Flex Xtremmo shows his cake decorating skills.

by Foodiereply 16012/13/2015

Nice cake, R160! He clearly is talented. Thanks for sharing.

by Foodiereply 16112/13/2015

Now...where is the sugar...

by Foodiereply 16212/13/2015


by Foodiereply 16312/18/2015

dildo in the kitchen!

by Foodiereply 16412/18/2015

Wash or dry?

by Foodiereply 16512/19/2015

hard boiled

by Foodiereply 16612/20/2015

George Nader

by Foodiereply 16712/21/2015

Paul Newman

by Foodiereply 16812/21/2015

george can put folgers in my cup ANY time.

by Foodiereply 16912/21/2015

The Bear Naked Chef!

by Foodiereply 17012/22/2015

Men On Cooking!

by Foodiereply 17112/23/2015


by Foodiereply 17212/23/2015


Prep time 30 mins Total time 30 mins

Serves: 8 servings Ingredients 2 cucumbers, peeled and sliced ¾ inch thick and hollowed with a melon baller 8 oz block cream cheese at room temperature 2 tbsp mayonaise 2 tsp Hidden Valley Ranch dressing mix ¼ tsp salt Halved grape tomatoes Instructions Peel and slice cucumbers to ¾ thick. With a melon baller, cut out center portion of the cucumber Mix the cream cheese, mayo, hidden valley ranch mix and salt in a bowl. Place in a pastry bag with a rosette pipette end Pipe cucumber slice with cream cheese to ½ inch above cucumber Stand a halved grape tomato in the cream cheese. Sprinkle with chives or parsley to garnish

by Foodiereply 17312/23/2015


by Foodiereply 17412/23/2015

Good living!!!!

by Foodiereply 17512/24/2015

Santa Strawberries Recipe

Ingredients: 1 dozen strawberries 1 cup whipped cream a handful of chocolate sprinkles


Using a pairing knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.

Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom.

Place two chocolate sprinkles in the Santas "face" for the eyes. Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons.

You're done! It's that easy. If you don't eat them right away, store them in the fridge to keep them cold. Santa doesn't do well with heat.


by Foodiereply 17612/24/2015

Jake Shears

by Foodiereply 17712/29/2015


by Foodiereply 17812/29/2015

You're going to love this!

by Foodiereply 17912/29/2015

Saturday morning clean up

by Foodiereply 18012/30/2015

Rocco DiSpirito: Get my new book, "The Negative Calorie Diet!" Lose up to 10 lbs. in 10 days!

by Foodiereply 18101/04/2016

Oh! Hello...

by Foodiereply 18201/04/2016

Morning coffee with Seth

by Foodiereply 18301/05/2016

Shall we cook something?

by Foodiereply 18401/05/2016

Who wants beef?

by Foodiereply 18501/07/2016

Care for a cup?

by Foodiereply 18601/07/2016

R183 Yes please.

by Foodiereply 18701/08/2016


by Foodiereply 18801/08/2016

Another B&W.

by Foodiereply 18901/08/2016

And one more B&W.

by Foodiereply 19001/08/2016

Kitchen floor.

by Foodiereply 19101/08/2016

Clean up detail.

by Foodiereply 19201/08/2016


by Foodiereply 19301/08/2016

What do you want for breakfast...

by Foodiereply 19401/10/2016


by Foodiereply 19501/10/2016

Louis Tomlinson???

by Foodiereply 19601/11/2016


by Foodiereply 19701/15/2016



-Olive oil -1 large butternut squash, cut in half lengthwise, seeds removed -2 medium-large shallots, quartered -2 medium-large apples, cores removed, quartered (use an eating variety) -3/4-inch piece of ginger, peeled and cut into thirds -8 oz. light coconut milk -8 medium leaves of sage (if your leaves are large, start with less, and taste as you blend) -Salt, to taste


Preheat oven 400F. Lightly coat all sides of squash, shallots, apples and ginger with olive oil, about 1-2 Tbsp. Place shallots, ginger, apples, and squash, skin side up, on aluminum foil-lined 9x13" baking pan. Seal with a top layer of aluminum foil.

Bake 25-35 minutes, depending on variety of apple. Remove from heat, and transfer apples, once tender, to a bowl and set aside. Reseal and return remaining ingredients back to oven. Cook another 20-30 minutes, or until squash is tender.

Once apples and squash are cool enough to handle, scoop out flesh into a food processor, and discard skins. Add the rest of the baked ingredients, sage and coconut milk. Blend until smooth. If mixture is thicker than desired, add a few extra Tbsp. of coconut milk or a splash or two of warm water. Serve.

by Foodiereply 19801/18/2016

Thumbs up.

by Foodiereply 19901/18/2016

Range rover.

by Foodiereply 20001/18/2016

Hot cakes.

by Foodiereply 20101/18/2016

Pot scrubber.

by Foodiereply 20201/23/2016

Long time married couple....

by Foodiereply 20302/02/2016

OP, you type fat.

by Foodiereply 20402/02/2016

You hungry?

by Foodiereply 20502/02/2016

You want sausage?

by Foodiereply 20602/02/2016

I need some relish...

by Foodiereply 20702/02/2016

next up, pappardelle

by Foodiereply 20802/02/2016

Morning dishes.

by Foodiereply 20902/02/2016

Here's Episode Two!

Paccheri Con Gamberi

by Foodiereply 21002/02/2016

Drying dishes

by Foodiereply 21102/02/2016

"So, do you think that the guys will like brownies after the dungeon?"

by Foodiereply 21202/02/2016


by Foodiereply 21302/02/2016

Rustling up some chow.

by Foodiereply 21402/06/2016

Stove top.

by Foodiereply 21502/06/2016

Gay Fraus

by Foodiereply 21602/06/2016

Looking for the right spice.

by Foodiereply 21702/07/2016

Snack time.

by Foodiereply 21802/07/2016

I know i have some vanilla in here somewhere...

by Foodiereply 21902/08/2016

Loading the dishwasher.

by Foodiereply 22002/08/2016

Now, time for a tea...

by Foodiereply 22102/08/2016

Knowing what you want to put into the oven.

by Foodiereply 22202/14/2016

Multi tasking

by Foodiereply 22302/14/2016

Come cook with me.

by Foodiereply 22402/14/2016

Never been happier.

by Foodiereply 22502/14/2016

Okay... you're right. I have no idea about what I'm doing.

by Foodiereply 22602/14/2016

Loves cooking BIG meals

by Foodiereply 22702/17/2016

R227 where did you find that one!

by Foodiereply 22802/19/2016


by Foodiereply 22902/19/2016

There has got to be something in here that he wants to eat...

by Foodiereply 23003/01/2016

Fun cooking together.

by Foodiereply 23103/06/2016

Looks like Rice with Sausage?

by Foodiereply 23203/13/2016

contemplating the most important meal of the day.

by Foodiereply 23303/13/2016

hot skillet

by Foodiereply 23403/13/2016

Where's the beef?

by Foodiereply 23503/17/2016

OH! I love the cabinets!

by Foodiereply 23604/28/2016

Making eggs

by Foodiereply 23704/30/2016

Ready to cook?

by Foodiereply 23805/01/2016

Morning glow

by Foodiereply 23905/01/2016

When you don't have a bathroom sink

by Foodiereply 24005/01/2016


by Foodiereply 24105/01/2016


by Foodiereply 24205/12/2016

Where are those filters....

by Foodiereply 24305/14/2016


by Foodiereply 24405/14/2016

Morning dishes

by Foodiereply 24505/14/2016

Every kitchen should have one!

by Foodiereply 24605/14/2016

Ya know... I'm horny...

by Foodiereply 24705/14/2016


by Foodiereply 24805/14/2016

A morning kiss...

by Foodiereply 24905/15/2016

Water break

by Foodiereply 25005/15/2016

They're not just for the young...

by Foodiereply 25105/15/2016

Does he keep condoms in here?

by Foodiereply 25205/18/2016

Caught Uncle Matt in the kitchen this morning

by Foodiereply 25305/18/2016

Bear-Naked Chef is doing his travel edition.

First up: Albondigas Soup

Check out his meatballs !!

by Foodiereply 25405/18/2016

Oh, hello!

by Foodiereply 25505/19/2016

All these blacks and latinos in the kitchen is just racist. Aunt Jemima doesn't belong there either.

by Foodiereply 25605/19/2016


by Foodiereply 25705/26/2016

Preparing dinner. Showing dessert.

by Foodiereply 25805/28/2016

Heading to the gym.

by Foodiereply 25905/29/2016


by Foodiereply 26005/30/2016

I love it, honey!

by Foodiereply 26105/30/2016


by Foodiereply 26205/30/2016

Another coffee maker

by Foodiereply 26305/30/2016


by Foodiereply 26405/31/2016

Hmm... easy enough...

by Foodiereply 26506/01/2016


by Foodiereply 26606/04/2016

Would LOVE to see this in my kitchen!

by Foodiereply 26706/04/2016

A late night snack

by Foodiereply 26807/01/2016

Nice bro

by Foodiereply 26907/01/2016

"Yeah, I have whip cream..."

by Foodiereply 27007/01/2016


by Foodiereply 27107/01/2016

Kitchen talk.

by Foodiereply 27207/01/2016

Any cold water in here...

by Foodiereply 27307/05/2016

Just a little stir fry...

by Foodiereply 27407/05/2016


by Foodiereply 27507/05/2016

Oh, hello! Coffee?

by Foodiereply 27607/15/2016

The Bear Naked Chef!

by Foodiereply 27708/02/2016

R277 -- I would so hit that ass!

by Foodiereply 27808/02/2016

Josh Dissanayake

by Foodiereply 27908/02/2016

Chef Franco Noriega

by Foodiereply 28008/02/2016

Chef Robert Irvine

by Foodiereply 28108/02/2016

Chef Michael Chernow

by Foodiereply 28208/02/2016


by Foodiereply 28308/02/2016


by Foodiereply 28408/02/2016


by Foodiereply 28508/02/2016

Sam Elliot

by Foodiereply 28608/03/2016

Good morning

by Foodiereply 28708/03/2016


by Foodiereply 28808/06/2016

Sam Kass

by Foodiereply 28908/06/2016

I LOVE SAM KASS! Is he cooking anywhere in NYC?

by Foodiereply 29008/06/2016

We're supposed to include recipes too...

by Foodiereply 29108/09/2016

You master the bedroom and I'll take care of the kitchen.

by Foodiereply 29208/09/2016

In need of some water.

by Foodiereply 29308/09/2016

I found the beef!

by Foodiereply 29408/09/2016


by Foodiereply 29508/09/2016

Are we still posting recipes? This pasta in unbelievable. So rich, spicy, and indulgent.

I add extra crushed red pepper to mine, and some sambal oelek. Recipe is on Epicurious.


1 tablespoon butter

1 tablespoon olive oil

1 medium onion, thinly sliced

3 garlic cloves, minced

1 pound hot Italian sausage, casings removed (Epicurious recipe calls for sweet, but hot is much better)

2/3 cup dry white wine

1 14 1/2-ounce can diced peeled tomatoes with juices

1 cup whipping cream

6 tablespoons chopped Italian parsley

1 pound penne pasta

1 cup freshly grated Parmesan cheese

Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes.

Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.

by Foodiereply 29608/09/2016

Bare Basic Crepe


30g Butter (plus more for frying)

150g Plain Flour

325ml Milk

1 egg


The best thing to have to make proper crêpes is a copper crêpe pan, but it’s hard to justify the expense since you’re not likely to get much use out of it. Still, I love mine. Otherwise reckon on using a shallow pan, preferably one with sloping sides, of about 20cm / 8 inches in diameter.

Melt the butter and let cool a little.

Put the flour, milk and egg into a blender and whiz to amalgamate. Pour into a jug and stir in the melted butter. Otherwise, just pour the flour into a bowl, whisk in the egg and milk and finally, just before making the crêpes, the melted butter.

Heat a seasoned crêpe pan or the nearest equivalent (I like to melt some butter in one first, and then wipe it all off) and ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.

Continue with the rest of the batter. This is the work of moments, and crêpes, ready filled, or empty, reheat very well in a microwave.

by Foodiereply 29708/09/2016

R296 & R207 – Never mind the recipes, show us your peens!

by Foodiereply 29808/09/2016


by Foodiereply 29908/09/2016

More beef

by Foodiereply 30008/09/2016

And, even MORE beef!

by Foodiereply 30108/09/2016

Muscle Chef

by Foodiereply 30208/09/2016

A clean kitchen!

by Foodiereply 30308/10/2016

Clothing can be sexy too!

by Foodiereply 30408/13/2016

How to Boil Crawfish Louisiana Style.

by Foodiereply 30508/15/2016

Hey Crepe-dude. The batter has to rest for hours before you use it or overnight.

by Foodiereply 30608/15/2016

If you call any part of the dish the "protein" or "roughage", get out of the way. You can't cook and you aren't allowed to learn.

Want to learn to cook? Pick up a copy of this:

by Foodiereply 30708/15/2016

A lot of sausage...

by Foodiereply 30808/15/2016

A lot of muscle

by Foodiereply 30908/15/2016

The morning after...

by Foodiereply 31008/15/2016

Kicthen cleaning crew

by Foodiereply 31108/15/2016


by Foodiereply 31208/15/2016

Can't get much more healthier

by Foodiereply 31308/17/2016

"Pasta e Fagioli"


1 (32 oz.) can of Crushed Tomatoes

1 small can of Tomato sauce (14 oz.)

1 Sweet Vidalia Onion, chopped

9 cloves Garlic, sliced thin

1 can (14 oz.) of Cannellini Beans

1 can (14 oz.) of Butter Beans

1 can (14 oz.) of Dark Red Kidney

1 can (14 oz.) of Chick Peas

10 oz. of thick cut lean Prosciutto, diced

1 pound Ditalini pasta

2 tablespoons Olive Oil

2 cups low sodium Chicken Broth

1-2 cups of Arugula

Sea Salt & Pepper to taste

Fresh chopped Parsley

Fresh Grated Parmesan or Romano cheese


1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...

2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...

3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...

4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...

5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...

6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...

7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...

8. Serve while hot with crusty Italian bread and butter...


1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...

2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...

3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much....

by Foodiereply 31408/17/2016


by Foodiereply 31508/17/2016


by Foodiereply 31608/17/2016

Morning stretch

by Foodiereply 31708/17/2016


by Foodiereply 31808/18/2016

Are we sure that R315 isn't a chick? That is a womanly ass if I ever saw one.

by Foodiereply 31908/18/2016

Apple bottom

by Foodiereply 32008/18/2016


by Foodiereply 32108/18/2016

Installing a new kitchen floor.

by Foodiereply 32208/18/2016

Whatever turns you on....

by Foodiereply 32308/18/2016


by Foodiereply 32408/19/2016

Terry Miller

by Foodiereply 32508/19/2016

Over easy

by Foodiereply 32608/19/2016


by Foodiereply 32708/24/2016

sexy sluts

by Foodiereply 32808/24/2016


by Foodiereply 32908/24/2016


by Foodiereply 33008/24/2016

Deep thoughts

by Foodiereply 33108/24/2016

Jeremy Meeks

by Foodiereply 33208/25/2016

Scrambled eggs

by Foodiereply 33308/26/2016

Morning shake

by Foodiereply 33408/29/2016

Ray Han cooking

by Foodiereply 33509/03/2016


by Foodiereply 33609/09/2016


by Foodiereply 33709/09/2016

Where's the chocolate syrup....

by Foodiereply 33809/09/2016

Morning faces

by Foodiereply 33909/09/2016

Steak Kabobs

by Foodiereply 34009/13/2016

Chef Rodrigo Hilbert

by Foodiereply 34109/13/2016

Rodrigo cooking

by Foodiereply 34209/13/2016

Chef Valentin Neraudeau

by Foodiereply 34309/13/2016

R343 One hot chef

by Foodiereply 34409/13/2016

Chef Rocco Dispirito

by Foodiereply 34509/14/2016

Black & White

by Foodiereply 34609/14/2016

What's for breakfast baby?

by Foodiereply 34709/14/2016

Cooking In Heels!!!

by Foodiereply 34810/04/2016


by Foodiereply 34910/04/2016

Sunday night dinner

by Foodiereply 35010/04/2016

Literally where I spend the majority of my life

by Foodiereply 35110/04/2016

Just enough spice

by Foodiereply 35210/06/2016


by Foodiereply 35310/06/2016

Chef Franco Noriega

by Foodiereply 35410/19/2016

Well, it definitely is popular!

by Foodiereply 35510/20/2016

Hmm... rising to boil.

by Foodiereply 35610/28/2016

I'm the new house boy

by Foodiereply 35710/28/2016

Good golly!

by Foodiereply 35810/28/2016

[quote]The way to a man's heart is through his stomach.

And the way to a man's stomach is through his asshole.

by Foodiereply 35910/28/2016

It's so cute when athletic people think that they're cooking.


by Foodiereply 36010/28/2016

Bad boy in the kitchen

by Foodiereply 36110/30/2016

make love, not coffee

by Foodiereply 36210/30/2016

Franco is doing well

by Foodiereply 36311/02/2016

I'm gonna make you a hot...

by Foodiereply 36411/02/2016

It'll be spicy.

by Foodiereply 36511/02/2016

Dressed to --

by Foodiereply 36611/02/2016

I warn you, first I'll eat this, then I'll eat your ass.

by Foodiereply 36711/02/2016

Looks hot.

by Foodiereply 36811/02/2016


by Foodiereply 36911/09/2016


by Foodiereply 37011/10/2016

Can any of these guys actually cook REAL food? Or is it all a bunch of lazy-ass single ingredient preparations and protein binging?

by Foodiereply 37111/10/2016


by Foodiereply 37211/10/2016

A good breakfast! Best way to start the day!

by Foodiereply 37311/10/2016


by Foodiereply 37411/10/2016


by Foodiereply 37511/10/2016

Is that cum all over R373's face?

by Foodiereply 37611/11/2016

I eat. And eat. And eat.

by Foodiereply 37711/13/2016


by Foodiereply 37811/13/2016

cooking up a macaroni pizza storm in the kitchen

by Foodiereply 37911/13/2016

Who's hungry?? Making homemade turkey tacos

by Foodiereply 38011/13/2016


by Foodiereply 38111/14/2016

Eggs anyone?

by Foodiereply 38211/16/2016

Sunday morning cleaning

by Foodiereply 38311/16/2016

Relationship status

by Foodiereply 38411/17/2016

Cooking Rice Has NEVER Looked Soooo Good!

by Foodiereply 38511/17/2016

Black N Blue

by Foodiereply 38611/18/2016

Seriously what's for breakfast

by Foodiereply 38711/19/2016

Im ready for my turkey.

by Foodiereply 38811/22/2016

When you are sick and bae is making you chicken soup!

by Foodiereply 38911/26/2016

Cooking husband breakfast in bed this morning

by Foodiereply 39011/27/2016

Happy Birthday. I'm your hired cook. What would you like?

by Foodiereply 39111/28/2016

What's for lunch?

by Foodiereply 39211/28/2016

Now, where is that pot...

by Foodiereply 39311/28/2016

“ Anaconda” , baby

by Foodiereply 39411/28/2016

R393 If that's not an open invitation, I don't what is.

by Foodiereply 39511/28/2016

My turn to cook...

by Foodiereply 39611/28/2016

Doing the dishes

by Foodiereply 39711/28/2016

Oh, hello.

by Foodiereply 39811/28/2016

WHEW! I need some air!

by Foodiereply 39911/28/2016

More protein shake

by Foodiereply 40011/28/2016

Bustin' out

by Foodiereply 40111/28/2016

Can we get in on this?

by Foodiereply 40211/28/2016

Everything in moderation

by Foodiereply 40312/01/2016


by Foodiereply 40412/02/2016

Lots of pull ups!

by Foodiereply 40512/06/2016


by Foodiereply 40612/08/2016


by Foodiereply 40712/08/2016

what's for dinner

by Foodiereply 40812/08/2016

BIG boy...

by Foodiereply 40912/09/2016

The morning sun

by Foodiereply 41012/09/2016


by Foodiereply 41112/09/2016

Always starting the day the right way...

by Foodiereply 41212/09/2016

Tight whites

by Foodiereply 41312/10/2016

Can I serve you something?

by Foodiereply 41412/12/2016

Do you want a real Italian meal?

by Foodiereply 41512/12/2016

Always cook cleanly

by Foodiereply 41612/12/2016

Thinking about his baby

by Foodiereply 41712/12/2016

Not happy with your results from the gym? Then DOUBLE your efforts in the kitchen.

by Foodiereply 41812/14/2016

That's hot, R418!

by Foodiereply 41912/15/2016

Making a cake

by Foodiereply 42012/18/2016
by Foodiereply 42112/19/2016

A drink after a job well done?

by Foodiereply 42212/20/2016

There really is something sexy about a man in the kitchen

by Foodiereply 42312/20/2016

You want some sugar?

by Foodiereply 42412/20/2016

Reflective morning

by Foodiereply 42512/23/2016

I'm finished with the Kitchen. What do you want me to do now?

by Foodiereply 42612/26/2016

A HUGE trunk!

by Foodiereply 42712/27/2016

Wake up guys! ☺ It is Monday! ... 🙄🤦‍♂️ I mean, it Tuesday! 😆hope you guys are having a great week so far!

by Foodiereply 42812/27/2016


by Foodiereply 42912/27/2016

Jeez... will that be enough

by Foodiereply 43012/28/2016

R426 To take me!

by Foodiereply 43112/28/2016


by Foodiereply 43212/29/2016

Good morning

by Foodiereply 43312/29/2016

Real men cook!

by Foodiereply 43412/29/2016


by Foodiereply 43512/30/2016

The best piece of equipment you can use for muscle gain... The fridge

by Foodiereply 43601/03/2017

A perfect scene ruined by godawful tattoos

by Foodiereply 43701/06/2017

Just doing dishes in my undies

by Foodiereply 43801/07/2017

Do you want some?

by Foodiereply 43901/07/2017

B r e a k f a s t S h a k e

by Foodiereply 44001/07/2017
by Foodiereply 44101/07/2017
by Foodiereply 44201/08/2017

Salt Bae!

by Foodiereply 44301/11/2017
by Foodiereply 44401/16/2017

OP, is he baking a steak?

by Foodiereply 44501/16/2017

And, I will never ask for another thing in my entire life!

by Foodiereply 44601/18/2017

And, R446's carrot!

by Foodiereply 44701/19/2017

Haricots verts.

by Foodiereply 44801/21/2017

Damn R448 is only 17

by Foodiereply 44901/21/2017

R4,: I would advise steering clear of any fishy menu items. He might get a taste for it. I personally prefer 'tube steak' to any other meat.

by Foodiereply 45001/21/2017

LORD! Found him on another thread!

Henry Licett Mecánico o chef?

by Foodiereply 45101/25/2017


by Foodiereply 45202/10/2017

Why is he upchucking that milk? Lactose intolerance maybe?

by Foodiereply 45302/10/2017

Morning blues

by Foodiereply 45402/12/2017

Paul Hollywood

by Foodiereply 45502/13/2017

Wrong thread I think R455


by Foodiereply 45602/13/2017

Husbands cooking together

by Foodiereply 45702/15/2017

What's for dinner

by Foodiereply 45802/18/2017

Can cook

by Foodiereply 45902/18/2017

What's cooking?

by Foodiereply 46002/21/2017

Eat your heart out J-Lo

by Foodiereply 46102/28/2017

When all you have is Fruit Loops and SpaghettiOs in your cupboard.

by Foodiereply 46203/01/2017

Honorable mention...

by Foodiereply 46303/13/2017

You want what kind of cream?

by Foodiereply 46403/22/2017

Who's coming over for cakes??

by Foodiereply 46503/26/2017

Really cute couple...

(That's his mom...)


by Foodiereply 46603/29/2017


by Foodiereply 46703/29/2017

Nothin' says lovin' like somethin' from the oven ...

by Foodiereply 46803/29/2017

Fridge glow

by Foodiereply 46903/29/2017

Beef tenderloin

by Foodiereply 47003/29/2017

Cool down

by Foodiereply 47103/29/2017

Whip cream? And, where's the chocolate syrup

by Foodiereply 47203/31/2017


by Foodiereply 47304/03/2017

R472 looks like he has three buttocks.

by Foodiereply 47404/03/2017

Shake'N Bake.

by Foodiereply 47504/07/2017
by Foodiereply 47604/10/2017

Y'all need to hurry and get this to Part II because seeing "Kichen" on my feed is triggering.

by Foodiereply 47704/10/2017

HAHA, R477!!! Talk about TIMELY???

I'm actually the original poster of this thread! I am NOT on DL everyday now... I'm probably on here a few times a week just to catch up with certain threads. Anyway, today I visit and see your comment. Let me explain how the misspelling happened;

I do know how to spell kitchen but the night that I started this thread I must have had a stuck "T" key, too much wine to drink, or both!!! I honestly did not notice the misspelling until long after the thread had been created. HOWEVER, I have found it VERY helpful when I had to use the DL search box and/or do a google search. The thread pops right up because of the misspelling!

How funny is this...

by Foodiereply 47804/10/2017


by Foodiereply 47904/10/2017

It is true, R479. If I'm around for a Part Two , (should there be a demand for it), and I had to start it, I was wondering if the misspelling should continue...

Anyway, although I wish there were a few more recipes, I think this thread is HOT!!! R447, R452, R468, R475, are just a few that can get me a bit hot and bothered. R457, and R476, makes me jealous and sad....

Oh, well... CARRY ON!

by Foodiereply 48004/10/2017

Thanks for the explanation, OP. I like your attitude. I like how you initially wanted recipes... the plot was lost!

by Foodiereply 48104/10/2017

Recipes are encouraged! See R296. Here's the response R298

More favorites! ENCORE!!!

R209, R227, R258, R289--I LOVE SAM KASS, and R302

R261 makes me jealous and cry... boo-hoo!!!

More recipes!

by Foodiereply 48204/10/2017

For growing boys

by Foodiereply 48304/13/2017

Dinner anyone?

by Foodiereply 48404/14/2017

like the tea kettle too

by Foodiereply 48504/14/2017

Caption this

by Foodiereply 48604/15/2017

@r486: "At least I still have a pot to piss in."

He's cute!

by Foodiereply 48704/15/2017

I want to crack this open...

by Foodiereply 48805/10/2017

R488 Who doesn't?

by Foodiereply 48905/10/2017

Amaury Guichon

by Foodiereply 49005/11/2017

Wade Flashman cooks!

by Foodiereply 49105/12/2017

We're making dinner. Will you eat with us?

by Foodiereply 49205/14/2017

Like you need to ask R492!

by Foodiereply 49305/14/2017

"Honey, what's for dinner?"

by Foodiereply 49405/22/2017

Thinking of him...

by Foodiereply 49505/23/2017


by Foodiereply 49605/23/2017

Cleaning the micro wave

by Foodiereply 49705/24/2017
by Foodiereply 49806/05/2017

Eggs with a side of bedhead.

by Foodiereply 49906/14/2017


by Foodiereply 50006/14/2017

Secret recipe.

by Foodiereply 50106/14/2017


by Foodiereply 50206/19/2017

Nice ass

by Foodiereply 50306/21/2017

Big boy cooking

Carson & Nate

by Foodiereply 50406/21/2017

Getting the morning protein

by Foodiereply 50506/25/2017


by Foodiereply 50606/29/2017

Sunny side up?

by Foodiereply 50707/04/2017



by Foodiereply 50807/04/2017

(Sigh) Making cakes...

by Foodiereply 50907/12/2017

(Sigh) Making cakes...

by Foodiereply 51007/12/2017

Peanut butter and jelly.

by Foodiereply 51107/13/2017

Who doesn't, though... 😏🍪 2 more days to satisfy all my late night cravings

by Foodiereply 51207/13/2017

How do you like your eggs?

by Foodiereply 51307/16/2017

It's #NationalNudeDay today.... but that's everyday for me

by Foodiereply 51407/16/2017

R512 lovely

by Foodiereply 51507/16/2017


by Foodiereply 51607/16/2017

Kiss the cook

by Foodiereply 51707/16/2017

Left one for me

by Foodiereply 51807/16/2017

It's getting hot

by Foodiereply 51907/16/2017


by Foodiereply 52007/16/2017


by Foodiereply 52107/16/2017

Lots of eggs

by Foodiereply 52207/16/2017

Outdoor cooking

by Foodiereply 52307/16/2017

Tom's making dinner

by Foodiereply 52407/16/2017


by Foodiereply 52507/16/2017

It's not the one I'm asking.

by Foodiereply 52607/16/2017

Oh yeah. I want him now, in the kitchen.

by Foodiereply 52707/16/2017

Nice butt

by Foodiereply 52807/16/2017

Justin H

by Foodiereply 52907/16/2017


by Foodiereply 53007/16/2017

I'll be yours in two

by Foodiereply 53107/16/2017

Ready to serve

by Foodiereply 53207/16/2017

In the meantime...

by Foodiereply 53307/16/2017

Power cut

by Foodiereply 53407/16/2017

Tommy in the kitchen

by Foodiereply 53507/16/2017

Present in the kitchen

by Foodiereply 53607/16/2017

What would he like?

by Foodiereply 53707/16/2017

Who wants breakfast?

by Foodiereply 53807/19/2017

"Out here looking like revenge.."

by Foodiereply 53907/19/2017

When life gives you lemons, make a martini and just shake it off :)

by Foodiereply 54007/19/2017


by Foodiereply 54107/21/2017


by Foodiereply 54207/22/2017

When I realized I had a 14 hour flight the next day...

by Foodiereply 54307/24/2017

We need a thread like this with professional chefs who also happen to look like fitness models. Much sexier.

Smoothies and no-carb-protein-breakfast-for-dinner on repeat is not hot.

by Foodiereply 54407/24/2017

I think there is one R544

by Foodiereply 54507/24/2017

Here it is

by Foodiereply 54607/24/2017

Because it's hump day!

by Foodiereply 54707/26/2017

Shake your protein

by Foodiereply 54807/26/2017

Dinners ready

by Foodiereply 54908/13/2017

What's for dinner?

by Foodiereply 55008/19/2017

Anything that you want....

by Foodiereply 55108/27/2017

Under the kitchen counter.

by Foodiereply 55208/28/2017

Just so happy about the first REAL boyfriend.

by Foodiereply 55309/01/2017


by Foodiereply 55409/01/2017


by Foodiereply 55509/03/2017

Now, where is it....

by Foodiereply 55609/06/2017


by Foodiereply 55709/08/2017

Look better naked!

by Foodiereply 55809/21/2017

I guess it's rump roast for dinner ...

by Foodiereply 55909/21/2017

Eat like no one is going to see you naked.

by Foodiereply 56010/02/2017

Come and have your breakfast

by Foodiereply 56110/03/2017

"Yes, please. I take mine black. Thank you"

by Foodiereply 56210/03/2017

Really? That's how you make them plump?

by Foodiereply 56310/09/2017

Jesus, did the dude in R562 paint his peen and junk black? That is horrifyingly disturbing.

by Foodiereply 56410/09/2017


by Foodiereply 56510/09/2017


by Foodiereply 56610/18/2017

Hot cross buns!

by Foodiereply 56710/20/2017

Pan cakes. Pancakes!

by Foodiereply 56810/22/2017

Why does every kitchen renovation have the same ugly Home Depot backslash as in the OP pic?

by Foodiereply 56910/22/2017

R567 full beautiful butt

by Foodiereply 57010/22/2017

Watching these men cook is like watching a Hollywood actor use a computer.

That being said, I think that they should be supported on my cock like a dick-muppet while I orchestrate the entire process by controlling their hands marionette-style.

by Foodiereply 57110/22/2017


by Foodiereply 57210/23/2017

Make out in the kitchen

by Foodiereply 57311/05/2017

That is a HOTT picture, R573!

by Foodiereply 57411/05/2017

Nice ass

by Foodiereply 57511/09/2017

What's cooking?

by Foodiereply 57611/13/2017

Stian Bjørnes

by Foodiereply 57711/15/2017

Thanksgiving prep

by Foodiereply 57811/20/2017


by Foodiereply 57911/24/2017

Happy Thanksgiving!

by Foodiereply 58011/24/2017

[quote]The way to a man's heart is through his stomach.

Oh! There are other ways....

by Foodiereply 58111/24/2017

The morning shot....

by Foodiereply 58212/07/2017

God - is this thread EVER going to go away?

OP"s awful photo. I've been looking at it and "ignoring" it FOR YEARS.

by Foodiereply 58312/07/2017

Hot Italian man in the kitchen

by Foodiereply 58412/07/2017


by Foodiereply 58512/12/2017

OOOO-WEEEEE! I found this here on Datalounge!

Do anyone else remember Lola's in New York City? The restaurant was famous because of its fried chicken. Well... here's the recipe! RIP Yvonne....

Lola's Spiced Fried Chicken

Lola, New York City- April 1995

For 4 servings

• 1 3 1/4-lb. chicken, cut into 8 pieces

• 1/3 cup fresh lemon juice

• 1 med. head garlic, peeled and pureed

• 2 Tbsps. Spanish paprika

• 2 Tbsps. Hungarian paprika

• 2 Tbsps. black pepper, freshly ground

• 1 Tbsp. kosher salt

• 2 Tbsps. mushroom soy sauce

• 2 Tbsps. Tabasco hot pepper sauce

• 3 cups all-purpose flour

• 2 cups peanut oil for frying

Place chicken parts in nonreactive bowl; pour lemon juice over; let marinate in refrigerator 30 minutes.

Transfer chicken to sheet pan; rub all over with garlic puree; cover with plastic wrap; return to refrigerator 15 minutes.

Heat oven to 375˚F.

Combine paprikas, pepper, and salt.

Place chicken in large nonreactive bowl; sprinkle with seasonings; toss.

Sprinkle on soy sauce and Tabasco; mix to coat evenly; reserve.

Place half the flour in brown paper bag; add 3 pieces of chicken at a time; shake to coat; remove from bag; reserve; repeat with remaining chicken pieces, adding remaining flour as necessary.

Heat oil to 325˚F in heavy frying pan; add chicken; fry until golden brown on all sides.

Transfer chicken to sheet pan; place into oven until crispy and cooked through; serve immediately.

Chef's Note: At Lola, this dish is served with creamed corn and wilted greens.

For 4 servings

• 1 3 1/4-lb. chicken, cut into 8 pieces

• 1/3 cup fresh lemon juice

• 1 med. head garlic, peeled and pureed

• 2 Tbsps. Spanish paprika

• 2 Tbsps. Hungarian paprika

• 2 Tbsps. black pepper, freshly ground

• 1 Tbsp. kosher salt

• 2 Tbsps. mushroom soy sauce

• 2 Tbsps. Tabasco hot pepper sauce

• 3 cups all-purpose flour

• 2 cups peanut oil for frying

Place chicken parts in nonreactive bowl; pour lemon juice over; let marinate in refrigerator 30 minutes.

Transfer chicken to sheet pan; rub all over with garlic puree; cover with plastic wrap; return to refrigerator 15 minutes.

Heat oven to 375˚F.

Combine paprikas, pepper, and salt.

Place chicken in large nonreactive bowl; sprinkle with seasonings; toss.

Sprinkle on soy sauce and Tabasco; mix to coat evenly; reserve.

Place half the flour in brown paper bag; add 3 pieces of chicken at a time; shake to coat; remove from bag; reserve; repeat with remaining chicken pieces, adding remaining flour as necessary.

Heat oil to 325˚F in heavy frying pan; add chicken; fry until golden brown on all sides.

Transfer chicken to sheet pan; place into oven until crispy and cooked through; serve immediately.

Chef's Note: At Lola, this dish is served with creamed corn and wilted greens.

—Yvonne "Lola" Bell

by Foodiereply 58612/12/2017


by Foodiereply 58712/22/2017

What to eat...

by Foodiereply 58801/07/2018

R582--leftover turkey

by Foodiereply 58901/07/2018

Got milk?

by Foodiereply 59001/17/2018


by Foodiereply 59101/18/2018

Checking texts

by Foodiereply 59201/18/2018

Okay... we, rather I, made a mistake.

by Foodiereply 59301/18/2018


by Foodiereply 59401/18/2018

When my Roommate is shocked i tell him he has a nice ass…😅😁🍑

by Foodiereply 59501/18/2018

Black & Tan

by Foodiereply 59602/04/2018

No, R594. Just…no.

by Foodiereply 59702/04/2018

Yasss, honey

by Foodiereply 59802/06/2018

Morning coffee

by Foodiereply 59902/07/2018

Bon Appétit !

by Foodiereply 60002/07/2018
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