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!
Both of those pictures look unsanitary. Put some clothes on, you heathens.
| by Anonymous | reply 2 | October 18, 2015 7:51 PM |
YUMMY
| by Anonymous | reply 3 | October 18, 2015 7:53 PM |
SMOKED SALMON POTATO SALAD
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 Anonymous | reply 4 | October 18, 2015 7:55 PM |
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 Anonymous | reply 6 | October 18, 2015 8:04 PM |
R4, yeah.hit it! Brilliant post! Now that's what we need around here. Mmmm.
| by Anonymous | reply 7 | October 18, 2015 8:07 PM |
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 Anonymous | reply 9 | October 18, 2015 8:11 PM |
You cook me real meals and I guaranter I will sexually be your slave.
| by Anonymous | reply 10 | October 18, 2015 8:11 PM |
[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 Anonymous | reply 11 | October 18, 2015 8:12 PM |
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 Anonymous | reply 12 | October 18, 2015 8:18 PM |
This thread is bringing back rancid memories of Piecunt.
| by Anonymous | reply 14 | October 18, 2015 8:23 PM |
[quote]The way to a man's heart is through his stomach.
Please tell me you're not a surgeon.
| by Anonymous | reply 15 | October 18, 2015 8:27 PM |
Put up or shut up R6. Where are those recipes bitch?
| by Anonymous | reply 16 | October 18, 2015 8:29 PM |
R5 looks very sanitary
| by Anonymous | reply 18 | October 18, 2015 8:31 PM |
CREAMY ROASTED CARROT SOUP: Serves 4
INGREDIENTS
-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
INSTRUCTIONS
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 Anonymous | reply 19 | October 18, 2015 9:03 PM |
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 Anonymous | reply 23 | October 18, 2015 9:19 PM |
R22, is that southern fried chicken he's got there?
| by Anonymous | reply 24 | October 18, 2015 9:21 PM |
R22, is that southern fried chicken he's got there?
| by Anonymous | reply 25 | October 18, 2015 9:21 PM |
R19, I am so gonna up you in the soup dept.
..while making it all look so easy
| by Anonymous | reply 27 | October 18, 2015 9:28 PM |
Cooking without protective clothing looks very dangerous.
| by Anonymous | reply 28 | October 18, 2015 9:41 PM |
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 Anonymous | reply 29 | October 18, 2015 9:46 PM |
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 Anonymous | reply 30 | October 18, 2015 9:50 PM |
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 Anonymous | reply 31 | October 18, 2015 9:55 PM |
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 Anonymous | reply 32 | October 18, 2015 10:03 PM |
R30, get ideas and variations from prouditaliancook.com. always go with the French though, if you can. Be it Belgique, France or especially Quebec and Suisse
| by Anonymous | reply 33 | October 18, 2015 10:06 PM |
Again R30, look up Acadian Meat pies. OMFG!
| by Anonymous | reply 34 | October 18, 2015 10:09 PM |
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 Anonymous | reply 36 | October 18, 2015 10:22 PM |
R38, I would just DIE! Die die die die die
| by Anonymous | reply 39 | October 18, 2015 10:55 PM |
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 Anonymous | reply 40 | October 18, 2015 11:00 PM |
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 Anonymous | reply 41 | October 18, 2015 11:11 PM |
These guys all need to invest in a good spatter screen.
| by Anonymous | reply 42 | October 18, 2015 11:36 PM |
[quote]Cooking without protective clothing looks very dangerous.
The same is said about drinking, but...
| by Anonymous | reply 43 | October 19, 2015 12:18 AM |
R35 Antoine Vaillant! He's a full Thanksgiving feast! BEEF!
| by Anonymous | reply 44 | October 19, 2015 12:20 AM |
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 Anonymous | reply 45 | October 19, 2015 12:22 AM |
Watch out he's going to steal your nutri bullet.
| by Anonymous | reply 49 | October 19, 2015 12:40 AM |
Thank goodness he didn't take off his shirt!
| by Anonymous | reply 50 | October 19, 2015 12:48 AM |
Love the egg man @R46. Oh help! God! God!
| by Anonymous | reply 53 | October 19, 2015 3:03 PM |
Sorry, I don't want bush hair in my food. Yuck!
| by Anonymous | reply 54 | October 19, 2015 5:41 PM |
I wouldn't care
| by Anonymous | reply 55 | October 19, 2015 5:44 PM |
[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 Anonymous | reply 56 | October 19, 2015 8:08 PM |
R57 is the man I need to marry
| by Anonymous | reply 59 | October 20, 2015 1:56 AM |
[quote]Go check out my linguine with white clam sauce on the pasta draining middle class thread.
Couldn't find it, R40
| by Anonymous | reply 61 | October 20, 2015 3:15 AM |
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 Anonymous | reply 62 | October 21, 2015 3:40 AM |
You can always use that stray pubic hair as dental floss.
| by Anonymous | reply 64 | October 26, 2015 4:50 PM |
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."
Ingredients
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
Directions
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 Anonymous | reply 65 | October 27, 2015 7:44 PM |
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 Anonymous | reply 66 | November 2, 2015 6:48 PM |
Spinach-Artichoke Dip (different take)
Recipe:
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 Anonymous | reply 71 | November 6, 2015 11:59 AM |
R69 He is such a hot guy! He could stay in my kitchen as long as likes.
| by Anonymous | reply 72 | November 6, 2015 5:17 PM |
Panko seared snapper. Steamed asparagus and forbidden rice. All with a lovely scampi sauce.
| by Anonymous | reply 74 | November 8, 2015 5:17 PM |
Looks sad ... did he get stood up after going to all that work?
| by Anonymous | reply 88 | November 15, 2015 8:05 AM |
R91 I just love when sporty guys spread their legs when wearing jeans. so hot. R88 Why would anyone stood up for him?
| by Anonymous | reply 92 | November 15, 2015 1:59 PM |
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 Anonymous | reply 93 | November 15, 2015 2:16 PM |
R94 Lovely!
| by Anonymous | reply 100 | November 19, 2015 10:30 PM |
this hottie has his own shirtless in the kitchen youtube channel.
| by Anonymous | reply 106 | November 25, 2015 11:57 PM |
Yuuuummm....Hollandaise with that extra special ingredient.
Armpit hair.
| by Anonymous | reply 107 | November 26, 2015 12:15 AM |
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 Anonymous | reply 118 | November 29, 2015 6:19 PM |
Kiss the [html removed]Cock[html removed] Cook
| by Anonymous | reply 119 | November 29, 2015 8:42 PM |
R115 Hmm... maybe some hot action.
| by Anonymous | reply 120 | November 29, 2015 8:54 PM |
This is my idea of a hot man in the kitchen
| by Anonymous | reply 121 | November 29, 2015 9:01 PM |
Oh! He's cute, R121!!!
| by Anonymous | reply 123 | December 1, 2015 12:14 PM |
asstasm
| by Anonymous | reply 125 | December 1, 2015 2:34 PM |
yummy
| by Anonymous | reply 126 | December 3, 2015 5:15 PM |
pretty
| by Anonymous | reply 128 | December 4, 2015 7:10 PM |
Morning, babe. What do you want for breakfast?
| by Anonymous | reply 131 | December 5, 2015 3:15 AM |
pretty joey
| by Anonymous | reply 133 | December 5, 2015 11:21 AM |
yummy
| by Anonymous | reply 134 | December 5, 2015 4:53 PM |
Delicious
| by Anonymous | reply 137 | December 6, 2015 2:45 PM |
HAIRY
leggs
| by Anonymous | reply 139 | December 7, 2015 4:45 AM |
R140, who is that stud?
| by Anonymous | reply 142 | December 8, 2015 2:07 PM |
sexy
| by Anonymous | reply 144 | December 8, 2015 4:54 PM |
BEAUTIFUL back
| by Anonymous | reply 147 | December 10, 2015 3:33 AM |
R146 What a butt!
| by Anonymous | reply 150 | December 11, 2015 10:39 PM |
Porn star Flex Xtremmo shows his cake decorating skills.
| by Anonymous | reply 160 | December 13, 2015 9:13 PM |
Nice cake, R160! He clearly is talented. Thanks for sharing.
| by Anonymous | reply 161 | December 13, 2015 9:53 PM |
hard boiled
| by Anonymous | reply 166 | December 20, 2015 6:48 PM |
george can put folgers in my cup ANY time.
| by Anonymous | reply 169 | December 21, 2015 3:30 PM |
cuties
| by Anonymous | reply 172 | December 23, 2015 1:15 PM |
STUFFED CUCUMBER BITES
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 Anonymous | reply 173 | December 24, 2015 2:58 AM |
GET STUFFED
| by Anonymous | reply 174 | December 24, 2015 4:28 AM |
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Santa Strawberries Recipe
Ingredients: 1 dozen strawberries 1 cup whipped cream a handful of chocolate sprinkles
Directions:
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.
MERRY CHRISTMAS!!!
| by Anonymous | reply 176 | December 24, 2015 4:22 PM |
Rocco DiSpirito: Get my new book, "The Negative Calorie Diet!" Lose up to 10 lbs. in 10 days!
| by Anonymous | reply 181 | January 4, 2016 10:49 AM |
R183 Yes please.
| by Anonymous | reply 187 | January 8, 2016 9:40 PM |
ROASTED APPLE BUTTERNUT SQUASH SOUP WITH SAGE Yield: Serves 4-6
INGREDIENTS
-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
INSTRUCTIONS
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 Anonymous | reply 198 | January 18, 2016 7:52 PM |
OP, you type fat.
| by Anonymous | reply 204 | February 2, 2016 4:38 PM |
"So, do you think that the guys will like brownies after the dungeon?"
| by Anonymous | reply 212 | February 2, 2016 8:01 PM |
owdc
| by Anonymous | reply 213 | February 2, 2016 10:17 PM |
Gay Fraus
| by Anonymous | reply 216 | February 6, 2016 9:15 PM |
I know i have some vanilla in here somewhere...
| by Anonymous | reply 219 | February 8, 2016 11:26 PM |
Knowing what you want to put into the oven.
| by Anonymous | reply 222 | February 14, 2016 10:23 AM |
Okay... you're right. I have no idea about what I'm doing.
| by Anonymous | reply 226 | February 14, 2016 10:58 AM |
R227 where did you find that one!
| by Anonymous | reply 228 | February 20, 2016 1:18 AM |
yuujmmmmo!
| by Anonymous | reply 229 | February 20, 2016 1:34 AM |
There has got to be something in here that he wants to eat...
| by Anonymous | reply 230 | March 1, 2016 12:19 PM |
contemplating the most important meal of the day.
| by Anonymous | reply 233 | March 14, 2016 2:13 AM |
Bear-Naked Chef is doing his travel edition.
First up: Albondigas Soup
Check out his meatballs !!
| by Anonymous | reply 254 | May 19, 2016 8:00 AM |
All these blacks and latinos in the kitchen is just racist. Aunt Jemima doesn't belong there either.
| by Anonymous | reply 256 | May 20, 2016 12:39 AM |
caliente
| by Anonymous | reply 257 | May 27, 2016 4:26 AM |
hawt
| by Anonymous | reply 260 | May 30, 2016 1:56 PM |
👅👅👅👅
| by Anonymous | reply 264 | May 31, 2016 11:44 AM |
yummy
| by Anonymous | reply 266 | June 4, 2016 2:19 PM |
Nice bro
| by Anonymous | reply 269 | July 1, 2016 1:03 PM |
R277 -- I would so hit that ass!
| by Anonymous | reply 278 | August 2, 2016 4:55 PM |
Hmmmm
| by Anonymous | reply 285 | August 2, 2016 9:31 PM |
I LOVE SAM KASS! Is he cooking anywhere in NYC?
| by Anonymous | reply 290 | August 7, 2016 3:43 AM |
You master the bedroom and I'll take care of the kitchen.
| by Anonymous | reply 292 | August 9, 2016 7:53 PM |
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.
PENNE IN CREAM SAUCE WITH SAUSAGE
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 Anonymous | reply 296 | August 9, 2016 9:06 PM |
Bare Basic Crepe
Ingredients
30g Butter (plus more for frying)
150g Plain Flour
325ml Milk
1 egg
Method
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 Anonymous | reply 297 | August 9, 2016 9:27 PM |
R296 & R207 – Never mind the recipes, show us your peens!
| by Anonymous | reply 298 | August 9, 2016 9:32 PM |
Hey Crepe-dude. The batter has to rest for hours before you use it or overnight.
| by Anonymous | reply 306 | August 15, 2016 12:08 PM |
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 Anonymous | reply 307 | August 15, 2016 12:12 PM |
"Pasta e Fagioli"
Ingredients:
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
Directions:
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...
Notes:
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 Anonymous | reply 314 | August 18, 2016 1:23 AM |
Are we sure that R315 isn't a chick? That is a womanly ass if I ever saw one.
| by Anonymous | reply 319 | August 18, 2016 10:23 AM |
sexy sluts
| by Anonymous | reply 328 | August 24, 2016 3:20 PM |
R343 One hot chef
| by Anonymous | reply 344 | September 13, 2016 8:05 PM |
ddasas
| by Anonymous | reply 349 | October 5, 2016 12:28 AM |
Literally where I spend the majority of my life
| by Anonymous | reply 351 | October 5, 2016 2:06 AM |
Uhhhhh
| by Anonymous | reply 353 | October 7, 2016 2:43 AM |
Good golly!
| by Anonymous | reply 358 | October 28, 2016 5:23 PM |
[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 Anonymous | reply 359 | October 28, 2016 5:35 PM |
It's so cute when athletic people think that they're cooking.
Aww.
| by Anonymous | reply 360 | October 28, 2016 6:53 PM |
I warn you, first I'll eat this, then I'll eat your ass.
| by Anonymous | reply 367 | November 2, 2016 11:24 PM |
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 Anonymous | reply 371 | November 10, 2016 9:29 PM |
*bingeing
| by Anonymous | reply 372 | November 10, 2016 9:29 PM |
A good breakfast! Best way to start the day!
| by Anonymous | reply 373 | November 10, 2016 11:54 PM |
Is that cum all over R373's face?
| by Anonymous | reply 376 | November 11, 2016 4:01 PM |
HOT!!
| by Anonymous | reply 378 | November 13, 2016 4:21 PM |
cooking up a macaroni pizza storm in the kitchen
| by Anonymous | reply 379 | November 13, 2016 5:48 PM |
Who's hungry?? Making homemade turkey tacos
| by Anonymous | reply 380 | November 14, 2016 12:43 AM |
When you are sick and bae is making you chicken soup!
| by Anonymous | reply 389 | November 27, 2016 2:44 AM |
Cooking husband breakfast in bed this morning
| by Anonymous | reply 390 | November 27, 2016 3:39 PM |
Happy Birthday. I'm your hired cook. What would you like?
| by Anonymous | reply 391 | November 28, 2016 12:03 PM |
R393 If that's not an open invitation, I don't what is.
| by Anonymous | reply 395 | November 28, 2016 3:48 PM |
Not happy with your results from the gym? Then DOUBLE your efforts in the kitchen.
| by Anonymous | reply 418 | December 15, 2016 4:48 AM |
That's hot, R418!
| by Anonymous | reply 419 | December 15, 2016 12:49 PM |
Offsite Link
| by Anonymous | reply 421 | December 19, 2016 11:37 PM |
There really is something sexy about a man in the kitchen
| by Anonymous | reply 423 | December 20, 2016 11:04 PM |
I'm finished with the Kitchen. What do you want me to do now?
| by Anonymous | reply 426 | December 26, 2016 10:57 PM |
Wake up guys! ☺ It is Monday! ... 🙄🤦♂️ I mean, it Tuesday! 😆hope you guys are having a great week so far!
| by Anonymous | reply 428 | December 28, 2016 2:17 AM |
R426 To take me!
| by Anonymous | reply 431 | December 28, 2016 3:42 PM |
The best piece of equipment you can use for muscle gain... The fridge
| by Anonymous | reply 436 | January 4, 2017 3:45 AM |
Offsite Link
| by Anonymous | reply 441 | January 7, 2017 11:44 PM |
Offsite Link
| by Anonymous | reply 442 | January 9, 2017 6:04 AM |
Offsite Link
| by Anonymous | reply 444 | January 16, 2017 11:50 PM |
OP, is he baking a steak?
| by Anonymous | reply 445 | January 17, 2017 12:25 AM |
And, I will never ask for another thing in my entire life!
| by Anonymous | reply 446 | January 18, 2017 8:34 PM |
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 Anonymous | reply 450 | January 21, 2017 7:16 PM |
LORD! Found him on another thread!
Henry Licett Mecánico o chef?
| by Anonymous | reply 451 | January 26, 2017 1:01 AM |
Why is he upchucking that milk? Lactose intolerance maybe?
| by Anonymous | reply 453 | February 11, 2017 12:47 AM |
When all you have is Fruit Loops and SpaghettiOs in your cupboard.
| by Anonymous | reply 462 | March 2, 2017 3:09 AM |
Really cute couple...
(That's his mom...)
Carson&Nate
| by Anonymous | reply 466 | March 29, 2017 1:04 PM |
Nothin' says lovin' like somethin' from the oven ...
| by Anonymous | reply 468 | March 29, 2017 8:26 PM |
R472 looks like he has three buttocks.
| by Anonymous | reply 474 | April 3, 2017 11:28 PM |
Offsite Link
| by Anonymous | reply 476 | April 10, 2017 4:36 PM |
Y'all need to hurry and get this to Part II because seeing "Kichen" on my feed is triggering.
| by Anonymous | reply 477 | April 10, 2017 8:08 PM |
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 Anonymous | reply 478 | April 10, 2017 8:26 PM |
I LOVE IT
| by Anonymous | reply 479 | April 10, 2017 8:30 PM |
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 Anonymous | reply 480 | April 10, 2017 8:45 PM |
Thanks for the explanation, OP. I like your attitude. I like how you initially wanted recipes... the plot was lost!
| by Anonymous | reply 481 | April 10, 2017 8:47 PM |
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 Anonymous | reply 482 | April 11, 2017 12:17 AM |
@r486: "At least I still have a pot to piss in."
He's cute!
| by Anonymous | reply 487 | April 15, 2017 6:13 PM |
R488 Who doesn't?
| by Anonymous | reply 489 | May 10, 2017 3:30 PM |
Like you need to ask R492!
| by Anonymous | reply 493 | May 14, 2017 8:42 PM |
Offsite Link
| by Anonymous | reply 498 | June 5, 2017 9:31 PM |
Who doesn't, though... 😏🍪 2 more days to satisfy all my late night cravings
| by Anonymous | reply 512 | July 14, 2017 2:14 AM |
It's #NationalNudeDay today.... but that's everyday for me
| by Anonymous | reply 514 | July 16, 2017 6:42 PM |
R512 lovely
| by Anonymous | reply 515 | July 16, 2017 9:17 PM |
When life gives you lemons, make a martini and just shake it off :)
| by Anonymous | reply 540 | July 20, 2017 3:23 AM |
When I realized I had a 14 hour flight the next day...
| by Anonymous | reply 543 | July 24, 2017 5:38 PM |
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 Anonymous | reply 544 | July 24, 2017 5:43 PM |
I think there is one R544
| by Anonymous | reply 545 | July 24, 2017 5:45 PM |
Just so happy about the first REAL boyfriend.
| by Anonymous | reply 553 | September 1, 2017 8:25 PM |
"Yes, please. I take mine black. Thank you"
| by Anonymous | reply 562 | October 3, 2017 12:25 PM |
Jesus, did the dude in R562 paint his peen and junk black? That is horrifyingly disturbing.
| by Anonymous | reply 564 | October 9, 2017 11:06 PM |
Why does every kitchen renovation have the same ugly Home Depot backslash as in the OP pic?
| by Anonymous | reply 569 | October 22, 2017 2:37 PM |
R567 full beautiful butt
| by Anonymous | reply 570 | October 22, 2017 6:29 PM |
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 Anonymous | reply 571 | October 22, 2017 6:33 PM |
That is a HOTT picture, R573!
| by Anonymous | reply 574 | November 5, 2017 10:17 PM |
[quote]The way to a man's heart is through his stomach.
Oh! There are other ways....
| by Anonymous | reply 581 | November 24, 2017 11:50 AM |
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 Anonymous | reply 583 | December 7, 2017 10:49 PM |
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 Anonymous | reply 586 | December 12, 2017 7:15 PM |
R582--leftover turkey
| by Anonymous | reply 589 | January 7, 2018 10:48 PM |
When my Roommate is shocked i tell him he has a nice ass…😅😁🍑
| by Anonymous | reply 595 | January 18, 2018 1:57 PM |
No, R594. Just…no.
| by Anonymous | reply 597 | February 4, 2018 5:55 PM |
