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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!

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by Anonymousreply 600February 7, 2018 12:47 PM

Lovely sight to see in the morning!

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by Anonymousreply 1October 18, 2015 7:49 PM

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

by Anonymousreply 2October 18, 2015 7:51 PM

YUMMY

by Anonymousreply 3October 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.

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by Anonymousreply 4October 18, 2015 7:55 PM

Hello!

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by Anonymousreply 5October 18, 2015 8:01 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 Anonymousreply 6October 18, 2015 8:04 PM

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

by Anonymousreply 7October 18, 2015 8:07 PM

A tall drink of water....

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by Anonymousreply 8October 18, 2015 8:09 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 Anonymousreply 9October 18, 2015 8:11 PM

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

by Anonymousreply 10October 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 Anonymousreply 11October 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 Anonymousreply 12October 18, 2015 8:18 PM

Gray mornings.

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by Anonymousreply 13October 18, 2015 8:21 PM

This thread is bringing back rancid memories of Piecunt.

by Anonymousreply 14October 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 Anonymousreply 15October 18, 2015 8:27 PM

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

by Anonymousreply 16October 18, 2015 8:29 PM

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

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by Anonymousreply 17October 18, 2015 8:30 PM

R5 looks very sanitary

by Anonymousreply 18October 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.

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by Anonymousreply 19October 18, 2015 9:03 PM

Him serving my breakfast, yeah.

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by Anonymousreply 20October 18, 2015 9:03 PM

There's a new alpha in my kitchen!

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by Anonymousreply 21October 18, 2015 9:06 PM

I bet he CAN cook!

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by Anonymousreply 22October 18, 2015 9:15 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 Anonymousreply 23October 18, 2015 9:19 PM

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

by Anonymousreply 24October 18, 2015 9:21 PM

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

by Anonymousreply 25October 18, 2015 9:21 PM

It's almost ready

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by Anonymousreply 26October 18, 2015 9:22 PM

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

..while making it all look so easy

by Anonymousreply 27October 18, 2015 9:28 PM

Cooking without protective clothing looks very dangerous.

by Anonymousreply 28October 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.

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by Anonymousreply 29October 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 Anonymousreply 30October 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 Anonymousreply 31October 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 Anonymousreply 32October 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 Anonymousreply 33October 18, 2015 10:06 PM

Again R30, look up Acadian Meat pies. OMFG!

by Anonymousreply 34October 18, 2015 10:09 PM

PROTEIN

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by Anonymousreply 35October 18, 2015 10:13 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 Anonymousreply 36October 18, 2015 10:22 PM

More recipes and stories, please.

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by Anonymousreply 37October 18, 2015 10:37 PM

Making stew

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by Anonymousreply 38October 18, 2015 10:49 PM

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

by Anonymousreply 39October 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 Anonymousreply 40October 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.

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by Anonymousreply 41October 18, 2015 11:11 PM

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

by Anonymousreply 42October 18, 2015 11:36 PM

[quote]Cooking without protective clothing looks very dangerous.

The same is said about drinking, but...

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by Anonymousreply 43October 19, 2015 12:18 AM

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

by Anonymousreply 44October 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 Anonymousreply 45October 19, 2015 12:22 AM

Eggs?

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by Anonymousreply 46October 19, 2015 12:25 AM

It's my kitchen...

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by Anonymousreply 47October 19, 2015 12:34 AM

The Macho Mojito

Okaaaaay.....

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by Anonymousreply 48October 19, 2015 12:38 AM

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

by Anonymousreply 49October 19, 2015 12:40 AM

Thank goodness he didn't take off his shirt!

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by Anonymousreply 50October 19, 2015 12:48 AM

Hotness. He fry my bacon anytime.

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by Anonymousreply 51October 19, 2015 12:51 AM

Morning coffee.

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by Anonymousreply 52October 19, 2015 2:40 PM

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

by Anonymousreply 53October 19, 2015 3:03 PM

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

by Anonymousreply 54October 19, 2015 5:41 PM

I wouldn't care

by Anonymousreply 55October 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 Anonymousreply 56October 19, 2015 8:08 PM

Oh! Just fuck it....

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by Anonymousreply 57October 20, 2015 1:09 AM

It's hot

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by Anonymousreply 58October 20, 2015 1:54 AM

R57 is the man I need to marry

by Anonymousreply 59October 20, 2015 1:56 AM

Short stack...

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by Anonymousreply 60October 20, 2015 3:05 AM

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

Couldn't find it, R40

by Anonymousreply 61October 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 Anonymousreply 62October 21, 2015 3:40 AM

More recipes!

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by Anonymousreply 63October 26, 2015 4:08 PM

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

by Anonymousreply 64October 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 Anonymousreply 65October 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.

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by Anonymousreply 66November 2, 2015 6:48 PM

Oh, hi there!

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by Anonymousreply 67November 2, 2015 7:06 PM

Tab & Roddy

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by Anonymousreply 68November 2, 2015 8:20 PM

Gregory Nalbone

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by Anonymousreply 69November 4, 2015 10:10 PM

dayum

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by Anonymousreply 70November 6, 2015 1:34 AM

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.

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by Anonymousreply 71November 6, 2015 11:59 AM

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

by Anonymousreply 72November 6, 2015 5:17 PM

Quenching the thirst...

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by Anonymousreply 73November 8, 2015 4:32 PM

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

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by Anonymousreply 74November 8, 2015 5:17 PM

Can I fix you something?

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by Anonymousreply 75November 8, 2015 5:20 PM

Cute Asian man

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by Anonymousreply 76November 8, 2015 6:44 PM

Peanut butter sandwich?

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by Anonymousreply 77November 9, 2015 1:00 AM

Morning cereal

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by Anonymousreply 78November 9, 2015 1:21 AM

Kitchen cleaning

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by Anonymousreply 79November 9, 2015 1:35 AM

Oh, hello! Welcome to my kitchen!

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by Anonymousreply 80November 9, 2015 5:08 AM

Checking on the sauce

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by Anonymousreply 81November 9, 2015 10:21 AM

Organizing the fridge

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by Anonymousreply 82November 11, 2015 6:26 PM

Mornin'!

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by Anonymousreply 83November 11, 2015 6:40 PM

In the kitchen with Calvin

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by Anonymousreply 84November 13, 2015 5:04 PM

Cup o' Joe

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by Anonymousreply 85November 15, 2015 7:58 AM

Sipping.

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by Anonymousreply 86November 15, 2015 7:59 AM

Who wants to lick the beater (s) ?

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by Anonymousreply 87November 15, 2015 8:03 AM

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

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by Anonymousreply 88November 15, 2015 8:05 AM

Good mornin' .. Good mornin' !

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by Anonymousreply 89November 15, 2015 8:06 AM

Can't boil water.

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by Anonymousreply 90November 15, 2015 8:09 AM

It is part of the kitchen.

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by Anonymousreply 91November 15, 2015 8:10 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 Anonymousreply 92November 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.

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by Anonymousreply 93November 15, 2015 2:16 PM

Sunny side up!

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by Anonymousreply 94November 15, 2015 11:10 PM

Professionals.

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by Anonymousreply 95November 16, 2015 12:33 AM

Hot Chocolate

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by Anonymousreply 96November 17, 2015 3:50 PM

Part Two!

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by Anonymousreply 97November 17, 2015 3:53 PM

A sneak snap!

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by Anonymousreply 98November 19, 2015 9:39 PM

Guess who?

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by Anonymousreply 99November 19, 2015 10:01 PM

R94 Lovely!

by Anonymousreply 100November 19, 2015 10:30 PM

Maybe it's his kitchen?

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by Anonymousreply 101November 20, 2015 6:43 PM

Morning stretch

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by Anonymousreply 102November 21, 2015 2:27 AM

Thanks mom...

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by Anonymousreply 103November 25, 2015 10:50 PM

Coffee?

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by Anonymousreply 104November 25, 2015 11:12 PM

Tis the season!

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by Anonymousreply 105November 25, 2015 11:41 PM

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

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by Anonymousreply 106November 25, 2015 11:57 PM

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

Armpit hair.

by Anonymousreply 107November 26, 2015 12:15 AM

red.

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by Anonymousreply 108November 26, 2015 12:43 AM

They make it look so easy

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by Anonymousreply 109November 26, 2015 12:47 AM

I might give this a try...

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by Anonymousreply 110November 26, 2015 1:24 AM

YUMMMO!

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by Anonymousreply 111November 26, 2015 2:46 AM

Scrambled?

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by Anonymousreply 112November 26, 2015 3:48 AM

Not a cook

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by Anonymousreply 113November 26, 2015 3:53 AM

Finishing up the dishes

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by Anonymousreply 114November 26, 2015 4:01 AM

Hmm... maybe some oregano

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by Anonymousreply 115November 26, 2015 4:42 AM

Surfer dude in the kitchen.

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by Anonymousreply 116November 28, 2015 1:22 AM

needs coffee now.

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by Anonymousreply 117November 29, 2015 8:38 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 Anonymousreply 118November 29, 2015 6:19 PM

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

by Anonymousreply 119November 29, 2015 8:42 PM

R115 Hmm... maybe some hot action.

by Anonymousreply 120November 29, 2015 8:54 PM

This is my idea of a hot man in the kitchen

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by Anonymousreply 121November 29, 2015 9:01 PM

Stirring the sauce.

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by Anonymousreply 122December 1, 2015 8:24 AM

Oh! He's cute, R121!!!

by Anonymousreply 123December 1, 2015 12:14 PM

ass ass ass

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by Anonymousreply 124December 1, 2015 2:26 PM

asstasm

by Anonymousreply 125December 1, 2015 2:34 PM

yummy

by Anonymousreply 126December 3, 2015 5:15 PM

Stanley Etoty

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by Anonymousreply 127December 4, 2015 6:23 PM

pretty

by Anonymousreply 128December 4, 2015 7:10 PM

Joey Hornyak

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by Anonymousreply 129December 5, 2015 2:34 AM

Joey Hornyak

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by Anonymousreply 130December 5, 2015 2:35 AM

Morning, babe. What do you want for breakfast?

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by Anonymousreply 131December 5, 2015 3:15 AM

Burnt the toast again.

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by Anonymousreply 132December 5, 2015 10:35 AM

pretty joey

by Anonymousreply 133December 5, 2015 11:21 AM

yummy

by Anonymousreply 134December 5, 2015 4:53 PM

Frying.

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by Anonymousreply 135December 6, 2015 6:09 AM

Sauteing.

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by Anonymousreply 136December 6, 2015 7:59 AM

Delicious

by Anonymousreply 137December 6, 2015 2:45 PM

Wasn't this a movie?

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by Anonymousreply 138December 7, 2015 2:44 AM

HAIRY

leggs

by Anonymousreply 139December 7, 2015 4:45 AM

Big boy cutting small things

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by Anonymousreply 140December 8, 2015 3:55 AM

Checking the pot before the shower

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by Anonymousreply 141December 8, 2015 10:48 AM

R140, who is that stud?

by Anonymousreply 142December 8, 2015 2:07 PM

Good morning!

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by Anonymousreply 143December 8, 2015 3:45 PM

sexy

by Anonymousreply 144December 8, 2015 4:54 PM

Hello...

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by Anonymousreply 145December 9, 2015 10:50 PM

Kitchen bar

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by Anonymousreply 146December 10, 2015 2:42 AM

BEAUTIFUL back

by Anonymousreply 147December 10, 2015 3:33 AM

Corporate Kitchen

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by Anonymousreply 148December 11, 2015 2:16 PM

Espresso?

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by Anonymousreply 149December 11, 2015 5:43 PM

R146 What a butt!

by Anonymousreply 150December 11, 2015 10:39 PM

The kitchen releases his feminine side

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by Anonymousreply 151December 12, 2015 1:04 PM

A little pepper

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by Anonymousreply 152December 12, 2015 1:17 PM

What do you want to eat?

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by Anonymousreply 153December 12, 2015 1:56 PM

Bed hair

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by Anonymousreply 154December 13, 2015 7:45 AM

Hard at work....

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by Anonymousreply 155December 13, 2015 7:49 AM

Morning dishes

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by Anonymousreply 156December 13, 2015 7:58 AM

Bacon and eggs?

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by Anonymousreply 157December 13, 2015 1:39 PM

What kind of meat do you want?

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by Anonymousreply 158December 13, 2015 4:33 PM

Just got done. Feeling the afterglow.

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by Anonymousreply 159December 13, 2015 9:03 PM

Porn star Flex Xtremmo shows his cake decorating skills.

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by Anonymousreply 160December 13, 2015 9:13 PM

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

by Anonymousreply 161December 13, 2015 9:53 PM

Now...where is the sugar...

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by Anonymousreply 162December 13, 2015 10:21 PM

hungry!

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by Anonymousreply 163December 18, 2015 11:37 PM

dildo in the kitchen!

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by Anonymousreply 164December 19, 2015 2:15 AM

Wash or dry?

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by Anonymousreply 165December 20, 2015 7:38 AM

hard boiled

by Anonymousreply 166December 20, 2015 6:48 PM

George Nader

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by Anonymousreply 167December 21, 2015 12:17 PM

Paul Newman

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by Anonymousreply 168December 21, 2015 12:59 PM

george can put folgers in my cup ANY time.

by Anonymousreply 169December 21, 2015 3:30 PM

The Bear Naked Chef!

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by Anonymousreply 170December 23, 2015 3:58 AM

Men On Cooking!

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by Anonymousreply 171December 23, 2015 12:17 PM

cuties

by Anonymousreply 172December 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

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by Anonymousreply 173December 24, 2015 2:58 AM

GET STUFFED

by Anonymousreply 174December 24, 2015 4:28 AM

Good living!!!!

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by Anonymousreply 175December 24, 2015 4:05 PM

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!!!

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by Anonymousreply 176December 24, 2015 4:22 PM

Jake Shears

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by Anonymousreply 177December 29, 2015 11:27 AM

Thirsty....

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by Anonymousreply 178December 29, 2015 2:42 PM

You're going to love this!

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by Anonymousreply 179December 29, 2015 2:45 PM

Saturday morning clean up

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by Anonymousreply 180December 30, 2015 1:10 PM

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

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by Anonymousreply 181January 4, 2016 10:49 AM

Oh! Hello...

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by Anonymousreply 182January 4, 2016 9:39 PM

Morning coffee with Seth

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by Anonymousreply 183January 5, 2016 2:00 PM

Shall we cook something?

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by Anonymousreply 184January 5, 2016 5:55 PM

Who wants beef?

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by Anonymousreply 185January 8, 2016 1:16 AM

Care for a cup?

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by Anonymousreply 186January 8, 2016 1:17 AM

R183 Yes please.

by Anonymousreply 187January 8, 2016 9:40 PM

B&W.

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by Anonymousreply 188January 9, 2016 5:26 AM

Another B&W.

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by Anonymousreply 189January 9, 2016 5:35 AM

And one more B&W.

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by Anonymousreply 190January 9, 2016 5:39 AM

Kitchen floor.

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by Anonymousreply 191January 9, 2016 6:38 AM

Clean up detail.

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by Anonymousreply 192January 9, 2016 6:39 AM

Coffeemaker.

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by Anonymousreply 193January 9, 2016 6:45 AM

What do you want for breakfast...

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by Anonymousreply 194January 10, 2016 6:46 PM

Noodles

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by Anonymousreply 195January 11, 2016 6:09 AM

Louis Tomlinson???

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by Anonymousreply 196January 11, 2016 1:11 PM

Freedom

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by Anonymousreply 197January 15, 2016 4:22 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.

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by Anonymousreply 198January 18, 2016 7:52 PM

Thumbs up.

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by Anonymousreply 199January 18, 2016 11:47 PM

Range rover.

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by Anonymousreply 200January 18, 2016 11:51 PM

Hot cakes.

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by Anonymousreply 201January 18, 2016 11:52 PM

Pot scrubber.

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by Anonymousreply 202January 24, 2016 8:05 AM

Long time married couple....

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by Anonymousreply 203February 2, 2016 4:19 PM

OP, you type fat.

by Anonymousreply 204February 2, 2016 4:38 PM

You hungry?

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by Anonymousreply 205February 2, 2016 6:20 PM

You want sausage?

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by Anonymousreply 206February 2, 2016 6:22 PM

I need some relish...

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by Anonymousreply 207February 2, 2016 6:23 PM

next up, pappardelle

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by Anonymousreply 208February 2, 2016 6:37 PM

Morning dishes.

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by Anonymousreply 209February 2, 2016 7:27 PM

Here's Episode Two!

Paccheri Con Gamberi

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by Anonymousreply 210February 2, 2016 7:47 PM

Drying dishes

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by Anonymousreply 211February 2, 2016 7:56 PM

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

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by Anonymousreply 212February 2, 2016 8:01 PM

owdc

by Anonymousreply 213February 2, 2016 10:17 PM

Rustling up some chow.

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by Anonymousreply 214February 6, 2016 8:44 PM

Stove top.

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by Anonymousreply 215February 6, 2016 8:52 PM

Gay Fraus

by Anonymousreply 216February 6, 2016 9:15 PM

Looking for the right spice.

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by Anonymousreply 217February 8, 2016 7:39 AM

Snack time.

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by Anonymousreply 218February 8, 2016 7:43 AM

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

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by Anonymousreply 219February 8, 2016 11:26 PM

Loading the dishwasher.

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by Anonymousreply 220February 8, 2016 11:28 PM

Now, time for a tea...

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by Anonymousreply 221February 9, 2016 2:19 AM

Knowing what you want to put into the oven.

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by Anonymousreply 222February 14, 2016 10:23 AM

Multi tasking

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by Anonymousreply 223February 14, 2016 10:45 AM

Come cook with me.

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by Anonymousreply 224February 14, 2016 10:48 AM

Never been happier.

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by Anonymousreply 225February 14, 2016 10:53 AM

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

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by Anonymousreply 226February 14, 2016 10:58 AM

Loves cooking BIG meals

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by Anonymousreply 227February 17, 2016 5:54 PM

R227 where did you find that one!

by Anonymousreply 228February 20, 2016 1:18 AM

yuujmmmmo!

by Anonymousreply 229February 20, 2016 1:34 AM

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

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by Anonymousreply 230March 1, 2016 12:19 PM

Fun cooking together.

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by Anonymousreply 231March 6, 2016 10:00 AM

Looks like Rice with Sausage?

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by Anonymousreply 232March 14, 2016 2:11 AM

contemplating the most important meal of the day.

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by Anonymousreply 233March 14, 2016 2:13 AM

hot skillet

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by Anonymousreply 234March 14, 2016 2:14 AM

Where's the beef?

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by Anonymousreply 235March 18, 2016 2:51 AM

OH! I love the cabinets!

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by Anonymousreply 236April 29, 2016 12:06 AM

Making eggs

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by Anonymousreply 237May 1, 2016 8:55 AM

Ready to cook?

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by Anonymousreply 238May 1, 2016 9:08 AM

Morning glow

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by Anonymousreply 239May 1, 2016 2:20 PM

When you don't have a bathroom sink

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by Anonymousreply 240May 1, 2016 2:28 PM

Brunch

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by Anonymousreply 241May 1, 2016 2:36 PM

YUM!

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by Anonymousreply 242May 12, 2016 7:01 PM

Where are those filters....

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by Anonymousreply 243May 14, 2016 5:22 PM

Multi-tasking

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by Anonymousreply 244May 14, 2016 5:24 PM

Morning dishes

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by Anonymousreply 245May 14, 2016 5:53 PM

Every kitchen should have one!

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by Anonymousreply 246May 14, 2016 6:17 PM

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

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by Anonymousreply 247May 14, 2016 6:31 PM

Dessert!

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by Anonymousreply 248May 15, 2016 12:32 AM

A morning kiss...

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by Anonymousreply 249May 15, 2016 5:04 PM

Water break

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by Anonymousreply 250May 15, 2016 5:19 PM

They're not just for the young...

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by Anonymousreply 251May 15, 2016 10:39 PM

Does he keep condoms in here?

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by Anonymousreply 252May 18, 2016 6:52 PM

Caught Uncle Matt in the kitchen this morning

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by Anonymousreply 253May 18, 2016 9:11 PM

Bear-Naked Chef is doing his travel edition.

First up: Albondigas Soup

Check out his meatballs !!

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by Anonymousreply 254May 19, 2016 8:00 AM

Oh, hello!

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by Anonymousreply 255May 20, 2016 12:32 AM

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

by Anonymousreply 256May 20, 2016 12:39 AM

caliente

by Anonymousreply 257May 27, 2016 4:26 AM

Preparing dinner. Showing dessert.

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by Anonymousreply 258May 29, 2016 5:17 AM

Heading to the gym.

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by Anonymousreply 259May 29, 2016 1:05 PM

hawt

by Anonymousreply 260May 30, 2016 1:56 PM

I love it, honey!

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by Anonymousreply 261May 30, 2016 6:17 PM

Coffee?

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by Anonymousreply 262May 30, 2016 6:35 PM

Another coffee maker

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by Anonymousreply 263May 30, 2016 7:40 PM

👅👅👅👅

by Anonymousreply 264May 31, 2016 11:44 AM

Hmm... easy enough...

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by Anonymousreply 265June 1, 2016 6:25 PM

yummy

by Anonymousreply 266June 4, 2016 2:19 PM

Would LOVE to see this in my kitchen!

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by Anonymousreply 267June 4, 2016 5:45 PM

A late night snack

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by Anonymousreply 268July 1, 2016 1:01 PM

Nice bro

by Anonymousreply 269July 1, 2016 1:03 PM

"Yeah, I have whip cream..."

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by Anonymousreply 270July 1, 2016 1:13 PM

trunks

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by Anonymousreply 271July 1, 2016 2:42 PM

Kitchen talk.

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by Anonymousreply 272July 1, 2016 4:27 PM

Any cold water in here...

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by Anonymousreply 273July 5, 2016 10:39 PM

Just a little stir fry...

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by Anonymousreply 274July 5, 2016 10:43 PM

Omlet?

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by Anonymousreply 275July 5, 2016 10:51 PM

Oh, hello! Coffee?

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by Anonymousreply 276July 15, 2016 5:19 PM

The Bear Naked Chef!

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by Anonymousreply 277August 2, 2016 4:52 PM

R277 -- I would so hit that ass!

by Anonymousreply 278August 2, 2016 4:55 PM

Josh Dissanayake

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by Anonymousreply 279August 2, 2016 5:05 PM

Chef Franco Noriega

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by Anonymousreply 280August 2, 2016 5:34 PM

Chef Robert Irvine

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by Anonymousreply 281August 2, 2016 5:41 PM

Chef Michael Chernow

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by Anonymousreply 282August 2, 2016 5:51 PM

Sexy

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by Anonymousreply 283August 2, 2016 5:54 PM

Kneading

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by Anonymousreply 284August 2, 2016 8:26 PM

Hmmmm

by Anonymousreply 285August 2, 2016 9:31 PM

Sam Elliot

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by Anonymousreply 286August 3, 2016 11:16 AM

Good morning

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by Anonymousreply 287August 3, 2016 10:56 PM

Healthy

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by Anonymousreply 288August 7, 2016 2:48 AM

Sam Kass

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by Anonymousreply 289August 7, 2016 3:17 AM

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

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by Anonymousreply 290August 7, 2016 3:43 AM

We're supposed to include recipes too...

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by Anonymousreply 291August 9, 2016 7:37 PM

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

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by Anonymousreply 292August 9, 2016 7:53 PM

In need of some water.

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by Anonymousreply 293August 9, 2016 8:10 PM

I found the beef!

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by Anonymousreply 294August 9, 2016 8:27 PM

Breakfast.

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by Anonymousreply 295August 9, 2016 8:51 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.

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by Anonymousreply 296August 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 Anonymousreply 297August 9, 2016 9:27 PM

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

by Anonymousreply 298August 9, 2016 9:32 PM

What?

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by Anonymousreply 299August 9, 2016 9:49 PM

More beef

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by Anonymousreply 300August 9, 2016 9:52 PM

And, even MORE beef!

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by Anonymousreply 301August 9, 2016 10:09 PM

Muscle Chef

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by Anonymousreply 302August 9, 2016 10:29 PM

A clean kitchen!

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by Anonymousreply 303August 10, 2016 9:57 PM

Clothing can be sexy too!

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by Anonymousreply 304August 13, 2016 8:21 PM

How to Boil Crawfish Louisiana Style.

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by Anonymousreply 305August 15, 2016 12:02 PM

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

by Anonymousreply 306August 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:

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by Anonymousreply 307August 15, 2016 12:12 PM

A lot of sausage...

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by Anonymousreply 308August 15, 2016 1:00 PM

A lot of muscle

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by Anonymousreply 309August 15, 2016 1:10 PM

The morning after...

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by Anonymousreply 310August 15, 2016 2:07 PM

Kicthen cleaning crew

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by Anonymousreply 311August 15, 2016 2:12 PM

JERK!

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by Anonymousreply 312August 15, 2016 2:18 PM

Can't get much more healthier

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by Anonymousreply 313August 17, 2016 1:09 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....

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by Anonymousreply 314August 18, 2016 1:23 AM

Cocoa?

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by Anonymousreply 315August 18, 2016 2:00 AM

Warning.

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by Anonymousreply 316August 18, 2016 2:03 AM

Morning stretch

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by Anonymousreply 317August 18, 2016 2:04 AM

Mornin'

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by Anonymousreply 318August 18, 2016 10:03 AM

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

by Anonymousreply 319August 18, 2016 10:23 AM

Apple bottom

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by Anonymousreply 320August 18, 2016 3:51 PM

Hiya!

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by Anonymousreply 321August 18, 2016 4:06 PM

Installing a new kitchen floor.

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by Anonymousreply 322August 18, 2016 4:21 PM

Whatever turns you on....

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by Anonymousreply 323August 19, 2016 1:15 AM

WHOA...

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by Anonymousreply 324August 19, 2016 2:43 PM

Terry Miller

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by Anonymousreply 325August 19, 2016 4:43 PM

Over easy

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by Anonymousreply 326August 19, 2016 7:54 PM

DILF

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by Anonymousreply 327August 24, 2016 3:19 PM

sexy sluts

by Anonymousreply 328August 24, 2016 3:20 PM

Snacking

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by Anonymousreply 329August 25, 2016 2:06 AM

Hey...

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by Anonymousreply 330August 25, 2016 2:27 AM

Deep thoughts

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by Anonymousreply 331August 25, 2016 2:49 AM

Jeremy Meeks

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by Anonymousreply 332August 25, 2016 3:46 PM

Scrambled eggs

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by Anonymousreply 333August 26, 2016 9:45 PM

Morning shake

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by Anonymousreply 334August 29, 2016 1:53 PM

Ray Han cooking

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by Anonymousreply 335September 3, 2016 11:52 PM

Pasta!

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by Anonymousreply 336September 9, 2016 7:07 PM

Mornin'

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by Anonymousreply 337September 9, 2016 9:46 PM

Where's the chocolate syrup....

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by Anonymousreply 338September 9, 2016 11:17 PM

Morning faces

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by Anonymousreply 339September 10, 2016 2:11 AM

Steak Kabobs

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by Anonymousreply 340September 13, 2016 12:45 PM

Chef Rodrigo Hilbert

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by Anonymousreply 341September 13, 2016 3:45 PM

Rodrigo cooking

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by Anonymousreply 342September 13, 2016 3:55 PM

Chef Valentin Neraudeau

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by Anonymousreply 343September 13, 2016 4:30 PM

R343 One hot chef

by Anonymousreply 344September 13, 2016 8:05 PM

Chef Rocco Dispirito

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by Anonymousreply 345September 14, 2016 2:29 PM

Black & White

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by Anonymousreply 346September 14, 2016 8:33 PM

What's for breakfast baby?

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by Anonymousreply 347September 15, 2016 4:38 AM

Cooking In Heels!!!

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by Anonymousreply 348October 4, 2016 9:58 PM

ddasas

by Anonymousreply 349October 5, 2016 12:28 AM

Sunday night dinner

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by Anonymousreply 350October 5, 2016 2:05 AM

Literally where I spend the majority of my life

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by Anonymousreply 351October 5, 2016 2:06 AM

Just enough spice

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by Anonymousreply 352October 6, 2016 7:06 PM

Uhhhhh

by Anonymousreply 353October 7, 2016 2:43 AM

Chef Franco Noriega

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by Anonymousreply 354October 19, 2016 11:30 PM

Well, it definitely is popular!

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by Anonymousreply 355October 20, 2016 7:05 PM

Hmm... rising to boil.

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by Anonymousreply 356October 28, 2016 3:49 PM

I'm the new house boy

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by Anonymousreply 357October 28, 2016 5:20 PM

Good golly!

by Anonymousreply 358October 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 Anonymousreply 359October 28, 2016 5:35 PM

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

Aww.

by Anonymousreply 360October 28, 2016 6:53 PM

Bad boy in the kitchen

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by Anonymousreply 361October 30, 2016 2:09 PM

make love, not coffee

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by Anonymousreply 362October 31, 2016 8:56 AM

Franco is doing well

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by Anonymousreply 363November 2, 2016 10:09 PM

I'm gonna make you a hot...

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by Anonymousreply 364November 2, 2016 11:20 PM

It'll be spicy.

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by Anonymousreply 365November 2, 2016 11:22 PM

Dressed to --

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by Anonymousreply 366November 2, 2016 11:23 PM

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

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by Anonymousreply 367November 2, 2016 11:24 PM

Looks hot.

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by Anonymousreply 368November 2, 2016 11:25 PM

Dinner!

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by Anonymousreply 369November 9, 2016 7:28 PM

Bada-Bing-Bada-BOOM!

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by Anonymousreply 370November 10, 2016 9:24 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 Anonymousreply 371November 10, 2016 9:29 PM

*bingeing

by Anonymousreply 372November 10, 2016 9:29 PM

A good breakfast! Best way to start the day!

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by Anonymousreply 373November 10, 2016 11:54 PM

////

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by Anonymousreply 374November 11, 2016 2:14 AM

....

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by Anonymousreply 375November 11, 2016 2:15 AM

Is that cum all over R373's face?

by Anonymousreply 376November 11, 2016 4:01 PM

I eat. And eat. And eat.

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by Anonymousreply 377November 13, 2016 3:42 PM

HOT!!

by Anonymousreply 378November 13, 2016 4:21 PM

cooking up a macaroni pizza storm in the kitchen

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by Anonymousreply 379November 13, 2016 5:48 PM

Who's hungry?? Making homemade turkey tacos

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by Anonymousreply 380November 14, 2016 12:43 AM

////

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by Anonymousreply 381November 14, 2016 3:18 PM

Eggs anyone?

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by Anonymousreply 382November 17, 2016 2:15 AM

Sunday morning cleaning

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by Anonymousreply 383November 17, 2016 2:44 AM

Relationship status

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by Anonymousreply 384November 18, 2016 2:18 AM

Cooking Rice Has NEVER Looked Soooo Good!

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by Anonymousreply 385November 18, 2016 2:19 AM

Black N Blue

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by Anonymousreply 386November 19, 2016 2:23 AM

Seriously what's for breakfast

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by Anonymousreply 387November 19, 2016 4:14 PM

Im ready for my turkey.

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by Anonymousreply 388November 23, 2016 2:15 AM

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

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by Anonymousreply 389November 27, 2016 2:44 AM

Cooking husband breakfast in bed this morning

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by Anonymousreply 390November 27, 2016 3:39 PM

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

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by Anonymousreply 391November 28, 2016 12:03 PM

What's for lunch?

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by Anonymousreply 392November 28, 2016 12:07 PM

Now, where is that pot...

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by Anonymousreply 393November 28, 2016 12:25 PM

“ Anaconda” , baby

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by Anonymousreply 394November 28, 2016 2:32 PM

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

by Anonymousreply 395November 28, 2016 3:48 PM

My turn to cook...

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by Anonymousreply 396November 28, 2016 5:30 PM

Doing the dishes

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by Anonymousreply 397November 28, 2016 5:40 PM

Oh, hello.

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by Anonymousreply 398November 28, 2016 7:02 PM

WHEW! I need some air!

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by Anonymousreply 399November 28, 2016 8:39 PM

More protein shake

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by Anonymousreply 400November 28, 2016 10:31 PM

Bustin' out

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by Anonymousreply 401November 28, 2016 11:05 PM

Can we get in on this?

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by Anonymousreply 402November 28, 2016 11:30 PM

Everything in moderation

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by Anonymousreply 403December 1, 2016 12:27 PM

Dinner

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by Anonymousreply 404December 3, 2016 2:52 AM

Lots of pull ups!

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by Anonymousreply 405December 7, 2016 3:04 AM

Lenny

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by Anonymousreply 406December 8, 2016 1:05 PM

Coffee?

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by Anonymousreply 407December 8, 2016 8:11 PM

what's for dinner

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by Anonymousreply 408December 9, 2016 2:47 AM

BIG boy...

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by Anonymousreply 409December 9, 2016 2:26 PM

The morning sun

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by Anonymousreply 410December 9, 2016 11:33 PM

What?

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by Anonymousreply 411December 9, 2016 11:39 PM

Always starting the day the right way...

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by Anonymousreply 412December 10, 2016 2:26 AM

Tight whites

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by Anonymousreply 413December 10, 2016 4:51 PM

Can I serve you something?

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by Anonymousreply 414December 13, 2016 12:26 AM

Do you want a real Italian meal?

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by Anonymousreply 415December 13, 2016 12:27 AM

Always cook cleanly

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by Anonymousreply 416December 13, 2016 12:29 AM

Thinking about his baby

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by Anonymousreply 417December 13, 2016 12:35 AM

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

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by Anonymousreply 418December 15, 2016 4:48 AM

That's hot, R418!

by Anonymousreply 419December 15, 2016 12:49 PM

Making a cake

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by Anonymousreply 420December 19, 2016 2:05 AM
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by Anonymousreply 421December 19, 2016 11:37 PM

A drink after a job well done?

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by Anonymousreply 422December 20, 2016 11:01 PM

There really is something sexy about a man in the kitchen

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by Anonymousreply 423December 20, 2016 11:04 PM

You want some sugar?

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by Anonymousreply 424December 21, 2016 2:15 AM

Reflective morning

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by Anonymousreply 425December 24, 2016 5:45 AM

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

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by Anonymousreply 426December 26, 2016 10:57 PM

A HUGE trunk!

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by Anonymousreply 427December 27, 2016 6:01 PM

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

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by Anonymousreply 428December 28, 2016 2:17 AM

Breakfast?

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by Anonymousreply 429December 28, 2016 2:46 AM

Jeez... will that be enough

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by Anonymousreply 430December 28, 2016 12:25 PM

R426 To take me!

by Anonymousreply 431December 28, 2016 3:42 PM

Bashful

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by Anonymousreply 432December 29, 2016 11:04 AM

Good morning

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by Anonymousreply 433December 29, 2016 11:28 AM

Real men cook!

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by Anonymousreply 434December 30, 2016 2:01 AM

Cheeky

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by Anonymousreply 435December 31, 2016 2:59 AM

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

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by Anonymousreply 436January 4, 2017 3:45 AM

A perfect scene ruined by godawful tattoos

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by Anonymousreply 437January 7, 2017 6:32 AM

Just doing dishes in my undies

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by Anonymousreply 438January 7, 2017 8:46 PM

Do you want some?

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by Anonymousreply 439January 7, 2017 9:19 PM

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

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by Anonymousreply 440January 7, 2017 10:38 PM
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by Anonymousreply 441January 7, 2017 11:44 PM
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by Anonymousreply 442January 9, 2017 6:04 AM

Salt Bae!

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by Anonymousreply 443January 12, 2017 12:48 AM
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by Anonymousreply 444January 16, 2017 11:50 PM

OP, is he baking a steak?

by Anonymousreply 445January 17, 2017 12:25 AM

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

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by Anonymousreply 446January 18, 2017 8:34 PM

And, R446's carrot!

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by Anonymousreply 447January 20, 2017 12:01 AM

Haricots verts.

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by Anonymousreply 448January 21, 2017 6:23 PM

Damn R448 is only 17

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by Anonymousreply 449January 21, 2017 6:41 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 Anonymousreply 450January 21, 2017 7:16 PM

LORD! Found him on another thread!

Henry Licett Mecánico o chef?

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by Anonymousreply 451January 26, 2017 1:01 AM

Leche...

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by Anonymousreply 452February 11, 2017 12:10 AM

Why is he upchucking that milk? Lactose intolerance maybe?

by Anonymousreply 453February 11, 2017 12:47 AM

Morning blues

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by Anonymousreply 454February 12, 2017 3:53 PM

Paul Hollywood

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by Anonymousreply 455February 14, 2017 2:05 AM

Wrong thread I think R455

Anyway...

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by Anonymousreply 456February 14, 2017 2:07 AM

Husbands cooking together

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by Anonymousreply 457February 15, 2017 10:54 AM

What's for dinner

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by Anonymousreply 458February 18, 2017 6:35 PM

Can cook

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by Anonymousreply 459February 19, 2017 6:05 AM

What's cooking?

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by Anonymousreply 460February 22, 2017 2:26 AM

Eat your heart out J-Lo

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by Anonymousreply 461February 28, 2017 9:08 PM

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

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by Anonymousreply 462March 2, 2017 3:09 AM

Honorable mention...

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by Anonymousreply 463March 14, 2017 2:07 AM

You want what kind of cream?

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by Anonymousreply 464March 22, 2017 1:41 PM

Who's coming over for cakes??

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by Anonymousreply 465March 27, 2017 3:39 AM

Really cute couple...

(That's his mom...)

Carson&Nate

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by Anonymousreply 466March 29, 2017 1:04 PM

Sausage?

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by Anonymousreply 467March 29, 2017 8:05 PM

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

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by Anonymousreply 468March 29, 2017 8:26 PM

Fridge glow

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by Anonymousreply 469March 29, 2017 8:28 PM

Beef tenderloin

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by Anonymousreply 470March 29, 2017 8:38 PM

Cool down

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by Anonymousreply 471March 30, 2017 1:52 AM

Whip cream? And, where's the chocolate syrup

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by Anonymousreply 472March 31, 2017 7:01 PM

Morning...

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by Anonymousreply 473April 3, 2017 10:13 PM

R472 looks like he has three buttocks.

by Anonymousreply 474April 3, 2017 11:28 PM

Shake'N Bake.

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by Anonymousreply 475April 7, 2017 11:55 PM
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by Anonymousreply 476April 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 Anonymousreply 477April 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 Anonymousreply 478April 10, 2017 8:26 PM

I LOVE IT

by Anonymousreply 479April 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 Anonymousreply 480April 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 Anonymousreply 481April 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 Anonymousreply 482April 11, 2017 12:17 AM

For growing boys

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by Anonymousreply 483April 13, 2017 12:18 PM

Dinner anyone?

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by Anonymousreply 484April 15, 2017 3:49 AM

like the tea kettle too

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by Anonymousreply 485April 15, 2017 6:56 AM

Caption this

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by Anonymousreply 486April 15, 2017 5:28 PM

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

He's cute!

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by Anonymousreply 487April 15, 2017 6:13 PM

I want to crack this open...

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by Anonymousreply 488May 10, 2017 3:08 PM

R488 Who doesn't?

by Anonymousreply 489May 10, 2017 3:30 PM

Amaury Guichon

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by Anonymousreply 490May 11, 2017 9:44 PM

Wade Flashman cooks!

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by Anonymousreply 491May 12, 2017 5:03 PM

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

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by Anonymousreply 492May 14, 2017 8:18 PM

Like you need to ask R492!

by Anonymousreply 493May 14, 2017 8:42 PM

"Honey, what's for dinner?"

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by Anonymousreply 494May 22, 2017 3:55 PM

Thinking of him...

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by Anonymousreply 495May 23, 2017 3:42 PM

GOOD MORNING!

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by Anonymousreply 496May 23, 2017 7:06 PM

Cleaning the micro wave

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by Anonymousreply 497May 24, 2017 8:57 PM
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by Anonymousreply 498June 5, 2017 9:31 PM

Eggs with a side of bedhead.

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by Anonymousreply 499June 15, 2017 7:24 AM

Kaffe

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by Anonymousreply 500June 15, 2017 7:35 AM

Secret recipe.

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by Anonymousreply 501June 15, 2017 7:52 AM

THEY'RE IN THE KITCHEN!

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by Anonymousreply 502June 20, 2017 12:27 AM

Nice ass

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by Anonymousreply 503June 21, 2017 1:54 PM

Big boy cooking

Carson & Nate

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by Anonymousreply 504June 22, 2017 3:33 AM

Getting the morning protein

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by Anonymousreply 505June 25, 2017 4:15 PM

HOT!

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by Anonymousreply 506June 29, 2017 10:26 PM

Sunny side up?

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by Anonymousreply 507July 4, 2017 12:25 PM

dannyjonesfitness

6'7"

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by Anonymousreply 508July 5, 2017 2:35 AM

(Sigh) Making cakes...

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by Anonymousreply 509July 12, 2017 5:08 PM

(Sigh) Making cakes...

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by Anonymousreply 510July 12, 2017 5:11 PM

Peanut butter and jelly.

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by Anonymousreply 511July 13, 2017 5:54 PM

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

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by Anonymousreply 512July 14, 2017 2:14 AM

How do you like your eggs?

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by Anonymousreply 513July 16, 2017 6:34 PM

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

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by Anonymousreply 514July 16, 2017 6:42 PM

R512 lovely

by Anonymousreply 515July 16, 2017 9:17 PM

Hungry?

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by Anonymousreply 516July 16, 2017 10:22 PM

Kiss the cook

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by Anonymousreply 517July 16, 2017 10:23 PM

Left one for me

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by Anonymousreply 518July 16, 2017 10:24 PM

It's getting hot

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by Anonymousreply 519July 16, 2017 10:26 PM

Jeans

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by Anonymousreply 520July 16, 2017 10:27 PM

Shower

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by Anonymousreply 521July 16, 2017 10:28 PM

Lots of eggs

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by Anonymousreply 522July 16, 2017 10:29 PM

Outdoor cooking

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by Anonymousreply 523July 16, 2017 10:30 PM

Tom's making dinner

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by Anonymousreply 524July 16, 2017 10:31 PM

Thirsty?

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by Anonymousreply 525July 16, 2017 10:32 PM

It's not the one I'm asking.

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by Anonymousreply 526July 16, 2017 10:33 PM

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

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by Anonymousreply 527July 16, 2017 10:34 PM

Nice butt

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by Anonymousreply 528July 16, 2017 10:35 PM

Justin H

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by Anonymousreply 529July 16, 2017 10:36 PM

Afterwards

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by Anonymousreply 530July 16, 2017 10:38 PM

I'll be yours in two

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by Anonymousreply 531July 16, 2017 10:38 PM

Ready to serve

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by Anonymousreply 532July 16, 2017 10:42 PM

In the meantime...

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by Anonymousreply 533July 16, 2017 10:43 PM

Power cut

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by Anonymousreply 534July 16, 2017 10:44 PM

Tommy in the kitchen

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by Anonymousreply 535July 16, 2017 10:45 PM

Present in the kitchen

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by Anonymousreply 536July 16, 2017 10:47 PM

What would he like?

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by Anonymousreply 537July 16, 2017 10:48 PM

Who wants breakfast?

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by Anonymousreply 538July 20, 2017 3:06 AM

"Out here looking like revenge.."

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by Anonymousreply 539July 20, 2017 3:07 AM

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

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by Anonymousreply 540July 20, 2017 3:23 AM

🍕🍕🍕

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by Anonymousreply 541July 22, 2017 5:34 AM

...!

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by Anonymousreply 542July 23, 2017 8:34 AM

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

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by Anonymousreply 543July 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 Anonymousreply 544July 24, 2017 5:43 PM

I think there is one R544

by Anonymousreply 545July 24, 2017 5:45 PM

Here it is

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by Anonymousreply 546July 24, 2017 5:47 PM

Because it's hump day!

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by Anonymousreply 547July 27, 2017 3:36 AM

Shake your protein

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by Anonymousreply 548July 27, 2017 3:38 AM

Dinners ready

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by Anonymousreply 549August 13, 2017 9:34 PM

What's for dinner?

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by Anonymousreply 550August 19, 2017 8:37 PM

Anything that you want....

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by Anonymousreply 551August 27, 2017 1:30 PM

Under the kitchen counter.

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by Anonymousreply 552August 28, 2017 9:03 PM

Just so happy about the first REAL boyfriend.

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by Anonymousreply 553September 1, 2017 8:25 PM

GOOD MORNIN'!!!!

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by Anonymousreply 554September 1, 2017 9:24 PM

Laurent

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by Anonymousreply 555September 3, 2017 10:51 PM

Now, where is it....

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by Anonymousreply 556September 6, 2017 11:46 AM

Studio

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by Anonymousreply 557September 8, 2017 11:27 PM

Look better naked!

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by Anonymousreply 558September 21, 2017 7:50 PM

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

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by Anonymousreply 559September 22, 2017 6:32 AM

Eat like no one is going to see you naked.

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by Anonymousreply 560October 3, 2017 12:19 AM

Come and have your breakfast

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by Anonymousreply 561October 3, 2017 12:13 PM

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

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by Anonymousreply 562October 3, 2017 12:25 PM

Really? That's how you make them plump?

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by Anonymousreply 563October 9, 2017 10:53 PM

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

by Anonymousreply 564October 9, 2017 11:06 PM

....

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by Anonymousreply 565October 10, 2017 1:09 AM

Tight

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by Anonymousreply 566October 18, 2017 1:07 PM

Hot cross buns!

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by Anonymousreply 567October 20, 2017 10:52 PM

Pan cakes. Pancakes!

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by Anonymousreply 568October 22, 2017 1:33 PM

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

by Anonymousreply 569October 22, 2017 2:37 PM

R567 full beautiful butt

by Anonymousreply 570October 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 Anonymousreply 571October 22, 2017 6:33 PM

Jack!

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by Anonymousreply 572October 23, 2017 11:50 AM

Make out in the kitchen

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by Anonymousreply 573November 5, 2017 8:10 PM

That is a HOTT picture, R573!

by Anonymousreply 574November 5, 2017 10:17 PM

Nice ass

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by Anonymousreply 575November 9, 2017 10:09 PM

What's cooking?

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by Anonymousreply 576November 13, 2017 10:07 PM

Stian Bjørnes

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by Anonymousreply 577November 15, 2017 12:20 PM

Thanksgiving prep

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by Anonymousreply 578November 20, 2017 6:03 PM

Papasito

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by Anonymousreply 579November 24, 2017 11:21 AM

Happy Thanksgiving!

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by Anonymousreply 580November 24, 2017 11:45 AM

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

Oh! There are other ways....

by Anonymousreply 581November 24, 2017 11:50 AM

The morning shot....

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by Anonymousreply 582December 7, 2017 10:36 PM

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 Anonymousreply 583December 7, 2017 10:49 PM

Hot Italian man in the kitchen

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by Anonymousreply 584December 7, 2017 11:04 PM

Chef

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by Anonymousreply 585December 12, 2017 6:25 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

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by Anonymousreply 586December 12, 2017 7:15 PM

ANYONE FOR CHOCOLATE CAKE????

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by Anonymousreply 587December 22, 2017 9:47 PM

What to eat...

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by Anonymousreply 588January 7, 2018 10:40 PM

R582--leftover turkey

by Anonymousreply 589January 7, 2018 10:48 PM

Got milk?

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by Anonymousreply 590January 18, 2018 4:04 AM

Tight

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by Anonymousreply 591January 18, 2018 1:38 PM

Checking texts

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by Anonymousreply 592January 18, 2018 1:44 PM

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

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by Anonymousreply 593January 18, 2018 1:48 PM

Comments?

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by Anonymousreply 594January 18, 2018 1:52 PM

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

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by Anonymousreply 595January 18, 2018 1:57 PM

Black & Tan

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by Anonymousreply 596February 4, 2018 5:49 PM

No, R594. Just…no.

by Anonymousreply 597February 4, 2018 5:55 PM

Yasss, honey

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by Anonymousreply 598February 6, 2018 6:03 PM

Morning coffee

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by Anonymousreply 599February 7, 2018 12:42 PM

Bon Appétit !

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by Anonymousreply 600February 7, 2018 12:47 PM
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