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!
The way to a man's heart is through his stomach.
This thread is not only about showing HOT men in the kichen, but also to share those recipes and/or food ideas that help create scrumptious meals that will land that man!
|by Foodie||reply 584||Last Thursday at 2:04 PM|
Lovely sight to see in the morning!
|by Foodie||reply 1||10/18/2015|
Both of those pictures look unsanitary. Put some clothes on, you heathens.
|by Foodie||reply 2||10/18/2015|
|by Foodie||reply 3||10/18/2015|
SMOKED SALMON POTATO SALAD
PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins
Serves: 2 INGREDIENTS 10 small red potatoes, cut into 1 inch pieces (halved of quartered) 6 radishes, cut into ¼ inch slices 2 tablespoons of chives, chopped 1 tablespoon of shallot, finely minced 3 ounces of cold smoked salmon 4 tablespoons of sour cream 2 teaspoon of mayonaise 2 teaspoon of whole grain mustard 2 teaspoon of apple cider vinegar salt and pepper to taste more chives for garnish
INSTRUCTIONS Place the cut potatoes into a saucepan and cover with water. Bring to a boil over high heat and cook for 8-12 minutes (depending on the size of the potatoes) until the potatoes are fork tender but not breaking apart. Drain the potatoes and set aside to cool. In a small bowl, mix together the sour cream, mayonnaise, mustard, vinegar, chives, shallot, a pinch of salt and a bit of pepper until full incorporated. Taste for seasoning and add salt if needed but keep in mind that the smoked salmon is also quite salty. Toss the cool potatoes and the cut radishes with as much of the dressing as you would liked and spoon onto plates for serving. Top each plate with about 1½ ounces of smoked salmon and more chives for garnish.
|by Foodie||reply 4||10/18/2015|
|by Foodie||reply 5||10/18/2015|
Oh, count on me to be here. I guaranfuckintee he'll never leave your ass. My advice will lead you to filing a restraining order should the current change. I'll dump my whole repertoire here, closing this bitch down in no time with 600 posts. It'll be a DL classic!
Of course, many of these posts will consist of back bitch slapping that low rent Nissan Ramen noodle troll.
I'll show you post by post, how to become indispensable. You won't even have to get a job nor spend a cent on ingredients. Dinner parties to die for but just everyday living. You'll have complete access to his CC when hitting the market. Some things you can return later for cash if you hold onto that receipt. I know, so Jackie O.
Listening, Ramen noodle troll? You'll shut up.
|by Foodie||reply 6||10/18/2015|
R4, yeah.hit it! Brilliant post! Now that's what we need around here. Mmmm.
|by Foodie||reply 7||10/18/2015|
A tall drink of water....
|by Foodie||reply 8||10/18/2015|
R5, he is adorable but I cannot take my eyes off of the hideous tile backslash.
I'll teach you how to remedy that, aussi
|by Foodie||reply 9||10/18/2015|
You cook me real meals and I guaranter I will sexually be your slave.
|by Foodie||reply 10||10/18/2015|
[quote]Oh, count on me to be here. I guaranfuckintee he'll never leave your ass. My advice will lead you to filing a restraining order should the current change. I'll dump my whole repertoire here, closing this bitch down in no time with 600 posts. It'll be a DL classic!
Note pad and pencil ready!!!
|by Foodie||reply 11||10/18/2015|
Thanks R11. Love. Let me go hit the liquor store before it closes, trap a feral cat and replace the filter in my heating system, readying for the season.
All suggestions, tastes welcomed. Repertoire is really ecclectic.
Check the laws in your state re: restraining orders, evictions or squatter before proceeding.
|by Foodie||reply 12||10/18/2015|
|by Foodie||reply 13||10/18/2015|
This thread is bringing back rancid memories of Piecunt.
|by Foodie||reply 14||10/18/2015|
[quote]The way to a man's heart is through his stomach.
Please tell me you're not a surgeon.
|by Foodie||reply 15||10/18/2015|
Put up or shut up R6. Where are those recipes bitch?
|by Foodie||reply 16||10/18/2015|
This cook book should cum in handy.....
|by Foodie||reply 17||10/18/2015|
R5 looks very sanitary
|by Foodie||reply 18||10/18/2015|
CREAMY ROASTED CARROT SOUP: Serves 4
-1 1/2 Tbsp. extra virgin olive oil -2 lb carrots, halved lengthwise and cut into 1-inch pieces -1 onion, halved and sliced 1/2-inch thick -3 garlic cloves, minced -1-inch piece of ginger, peeled and minced -1/2 tsp. (about 3 sprigs) of fresh thyme, plus more to garnish -5 cups of low-sodium vegetable broth -Coarse salt and pepper, to taste
Preheat oven to 450F. Line large baking sheet with parchment paper. Add carrots and onion to the baking sheet and toss with 1 1/2 Tbsp. olive oil, salt and pepper. Place in oven. Bake 10 minutes, stir, and then bake another 10-15 minutes, or until carrots are tender, but not falling apart. As the carrots near being finished, heat remaining olive oil in a large sauté pan. Add garlic and ginger, and sauté until browned, stirring occasionally. Add thyme, and season pan with salt. Stir in 1/3 cup of broth, and continue to simmer ginger and garlic, until tender. Add carrots, onion and remaining broth and bring to a simmer. Cook for 5 minutes. Remove from heat, and let pan cool for 10 minutes. Add contents of pan to blender. Puree until smooth. (You may use an immersion blender in the pan if you have one that works well enough to get the mixture really smooth and creamy.) Serve, garnished with thyme.
|by Foodie||reply 19||10/18/2015|
Him serving my breakfast, yeah.
|by Foodie||reply 20||10/18/2015|
There's a new alpha in my kitchen!
|by Foodie||reply 21||10/18/2015|
I bet he CAN cook!
|by Foodie||reply 22||10/18/2015|
R16, keep your shirt on!
1st, set the stage. While you're working your sorcery, and ya better be able to back this up.
Restrict his access to kitchen. When he asks you why. Turn him around and escort him to another room and say It's a surprise.
He may retort "but I need a drink or whatever". Tell him you'll bring it to him. Then do.
I don't even know where to start. Cocktails. Desserts, comfort foods, soups?
Pick a category. One foolproof way to weave your Web is to cater to his ethnicities.
I've got the diet versions to go with most recipes.
Throw me an ethnicity. What did he grow up with that he loves? Or introduce him to a new food from his ethnic group he is unfamiliar. Then take it over the top.
When he starts volunteering your services for his office potluck or starts planning dinner parties, you know you're in. Excuse yourself to the bathroom. Make a fist high in the air, bring it to your shoulder as you bend your elbow and mouth the word 'Yass'.
|by Foodie||reply 23||10/18/2015|
R22, is that southern fried chicken he's got there?
|by Foodie||reply 24||10/18/2015|
R22, is that southern fried chicken he's got there?
|by Foodie||reply 25||10/18/2015|
It's almost ready
|by Foodie||reply 26||10/18/2015|
R19, I am so gonna up you in the soup dept.
..while making it all look so easy
|by Foodie||reply 27||10/18/2015|
Cooking without protective clothing looks very dangerous.
|by Foodie||reply 28||10/18/2015|
Slow-Roasted Rosemary Garlic Lamb Shanks: Makes 4 Slow-Roasted Rosemary Garlic Lamb
INGREDIENTS 4 lamb shanks 2 tbsp olive oil salt and fresh ground black pepper to taste 6 cloves garlic, unpeeled, but the skin pierced with the tip of a knife 6 sprigs fresh rosemary 1 cup chicken broth
Preheat oven to 450 degrees F.
Place the shanks in a roasting pan, just large enough to fit them in one layer, and rub with the olive oil. Season generously with salt and pepper. Roast for 20 minutes to get a nice brown color. Remove the lamb, and turn the oven down to 325 degrees F.
Spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb. Wrap the pan very tightly with several layers of heavy-duty aluminum foil (you want as tight a seal as possible), and return to the oven.
Roast for 2 more hours. Remove the foil, pour in the chicken broth, and turn the heat up to 400 degrees F. Roast for 15 minutes, and remove. Transfer the lamb shanks to a serving platter, and spoon over the juices, garlic cloves, and rosemary.
Note: the soft garlic can be squeezed out of the skins and spread on the lamb.
|by Foodie||reply 29||10/18/2015|
Anyone got a killer chicken pot pie recipe? I've done the one from Cook's Illustrated a couple of times and it's just alright.
|by Foodie||reply 30||10/18/2015|
R19, may I just add a few tips without sounding like a complete cunt?
Ginger, keep it in the freezer. Never rots and so easy to manipulate while frozen
Olive oil is overhyped. Not great flavor plus low burning point. Just never substitute canola oil. Garbage. Sunflower or vegetable oil a la Mrs.Brady.
Garlic, never dice it, but razor slice. Surface area.
Substitute shallots for onions. Use leeks, chives in pinch or sweet Vidalia onion. Never white or yellow. Red onion rots so quickly in center. Good for colorful presentation only.
The carrots, split lenghtwise. Non. You're making a soup so you wanna cut the energy cost and cooking time if you're gonna puree. Get a potato/apple peeler of good quality & go beserk on carrots. Surface area means flavor and saves time. Alter it to my recommendations, you won't even need a food processor or blender. It'll puree itself with heat on the stovetop. Dash of maple syrup. Just a drizzle takes this dish over the top..or brown sugar
|by Foodie||reply 31||10/18/2015|
R30, go to quebec cooking sites for this one. The sweet unsalted butter in making the pie crust shell is the secret. You'll probably run into one under moose pot pie, maybe rabbitt. Avoid adding peas. Substitute parsley and sweet potato, dash of maple syrup. Leeks is another ingredient that takes this over the top...oh and white pepper. They use white pepper in this one.
|by Foodie||reply 32||10/18/2015|
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 Foodie||reply 33||10/18/2015|
Again R30, look up Acadian Meat pies. OMFG!
|by Foodie||reply 34||10/18/2015|
|by Foodie||reply 35||10/18/2015|
Guys, watch it with the roseMARY! It's got a pine flavor. Too much, you'll think someone didn't take that Xmas tree to the curb in January
|by Foodie||reply 36||10/18/2015|
More recipes and stories, please.
|by Foodie||reply 37||10/18/2015|
|by Foodie||reply 38||10/18/2015|
R38, I would just DIE! Die die die die die
|by Foodie||reply 39||10/18/2015|
Go check out my linguine with white clam sauce on the pasta draining middle class thread.
You watching me, Ramen noodle ghetto bitch? Good
C'est simple! Pronounced ' say sawmp'
|by Foodie||reply 40||10/18/2015|
Spinach-Artichoke Dip Yield: 12 to 16 servings Time: About 30 minutes
8 ounces cream cheese, softened 1½ cups grated Parmesan cheese ¼ cup extra-virgin olive oil Juice of 2 lemons 2 garlic cloves, minced ½ teaspoon crushed red pepper Salt and black pepper 1 pound frozen artichoke hearts, thawed and roughly chopped 10 ounces frozen chopped spinach, thawed and squeezed dry
Heat the oven to 450°F. Put the cream cheese, Parmesan, olive oil, lemon juice, garlic, and crushed red pepper in a large bowl. Season with salt and black pepper, and stir to combine. Stir in the artichoke hearts and spinach. Transfer to an 8- or 9-inch square pan or a gratin dish and bake until golden brown, about 20 minutes. Serve hot.
|by Foodie||reply 41||10/18/2015|
These guys all need to invest in a good spatter screen.
|by Foodie||reply 42||10/18/2015|
[quote]Cooking without protective clothing looks very dangerous.
The same is said about drinking, but...
|by Foodie||reply 43||10/18/2015|
R35 Antoine Vaillant! He's a full Thanksgiving feast! BEEF!
|by Foodie||reply 44||10/18/2015|
It really is very nice to have someone prepare you a home-cooked meal. I always invite a guy over for dinner if the first couple of dates go well, and once I know what he likes. If a guy is dismissive of the gesture, or doesn't like my cooking (or doesn't pretend to!), it's a great time to dump his rude ass. Being a good guest, and well-mannered is an imperative when finding a boyfriend!
|by Foodie||reply 45||10/18/2015|
|by Foodie||reply 46||10/18/2015|
It's my kitchen...
|by Foodie||reply 47||10/18/2015|
The Macho Mojito
|by Foodie||reply 48||10/18/2015|
Watch out he's going to steal your nutri bullet.
|by Foodie||reply 49||10/18/2015|
Thank goodness he didn't take off his shirt!
|by Foodie||reply 50||10/18/2015|
Hotness. He fry my bacon anytime.
|by Foodie||reply 51||10/18/2015|
|by Foodie||reply 52||10/19/2015|
Love the egg man @R46. Oh help! God! God!
|by Foodie||reply 53||10/19/2015|
Sorry, I don't want bush hair in my food. Yuck!
|by Foodie||reply 54||10/19/2015|
I wouldn't care
|by Foodie||reply 55||10/19/2015|
[quote]Sorry, I don't want bush hair in my food. Yuck!
Did you take a look at that video and see what's going in that?
|by Foodie||reply 56||10/19/2015|
Oh! Just fuck it....
|by Foodie||reply 57||10/19/2015|
|by Foodie||reply 58||10/19/2015|
R57 is the man I need to marry
|by Foodie||reply 59||10/19/2015|
|by Foodie||reply 60||10/19/2015|
[quote]Go check out my linguine with white clam sauce on the pasta draining middle class thread.
Couldn't find it, R40
|by Foodie||reply 61||10/19/2015|
Is it really a thing to find lots of pictures of black muscular men in the kitchen? Or is this just one poster with an obsession?
|by Foodie||reply 62||10/20/2015|
|by Foodie||reply 63||10/26/2015|
You can always use that stray pubic hair as dental floss.
|by Foodie||reply 64||10/26/2015|
This actually looks quite good and hearty for these cool autumn nights
Prep 15 m Cook 1 h 20 m Ready In 1 h 35 m
"This soup is native to West Africa (Nigeria) and many of my American as well as Nigerian friends have enjoyed it. It is a great soup for those who like to try something different every once in a while. Ground Egusi seeds give this soup a unique color and flavor. If you can't find Egusi seeds, you can substitute pumpkin seeds. Any combination of crab, shrimp and smoked fish can be used in place of the shrimp. Drained, smoked oysters and chicken can be used in place of the beef."
3/4 cup pumpkin seeds 1 1/2 pounds cubed beef stew meat 1/2 cup peanut oil 2 large tomatoes, chopped 1 small onion, chopped 2 habanero peppers, seeded and minced
18 ounces tomato sauce 3 tablespoons tomato paste 1 1/2 cups water 2 pounds fresh shrimp, peeled and deveined 1 pound fresh spinach, washed and chopped
Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside. Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through. Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender. Add tomato sauce, water, and shrimp and simmer for 10 minutes. Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
|by Foodie||reply 65||10/27/2015|
Corn & Lobster Chowder with Garlic Bread
-1 cup of double smoked bacon, chopped
-1 whole onion, chopped
-3 sprigs of fresh thyme
-1 teaspoon of fresh cracked pepper
-1/4 cup of good rum
-4 cups of water
-2 teaspoons of lobster base
-4 cups of frozen corn
-1 pint of heavy cream
-2 teaspoons of cornstarch mixed with 2 teaspoons of cold water
-salt and pepper to taste
-cilantro oil, for garnish (recipe to follow)
1. In a large pot, saute the bacon and onion until the onion is translucent.
2. Add the thyme and fresh cracked pepper and cook for a few minutes together. Then, add the rum and light a flame in the pot. This will start the flambe process and will help cook off all the alcohol.
3. Once the alcohol has cooked off, add the water, lobster base, and corn and bring to a boil.
4. Then, reduce the heat and all the cream. Once the mixture comes to a boil, stir in the cornstarch mixture and it will thicken immediately. Taste and add salt and pepper to taste, if necessary.
5. Serve by adding the soup to a bowl and then top with cilantro oil. Also, serve with garlic bread.
*For the cilantro oil, just put 1 punch of cilantro, 2 garlic cloves, a pinch of salt, and pepper, into a blender and turn on the motor. Stream in olive oil and blend until the oil just comes together. Use this cilantro oil as a garnish to any soup or stew.
For the garlic bread, just combine 3/4 stick of butter in a bowl with a tablespoon of dried Italian herbs, salt, and pepper. Then, spread over baguettes and toast in the oven, 350 degrees, until golden brown.
|by Foodie||reply 66||11/02/2015|
Oh, hi there!
|by Foodie||reply 67||11/02/2015|
Tab & Roddy
|by Foodie||reply 68||11/02/2015|
|by Foodie||reply 69||11/04/2015|
|by Foodie||reply 70||11/05/2015|
Spinach-Artichoke Dip (different take)
Mix cream cheese, mozzarella, spinach, artichoke hearts, and garlic powder in a bowl. Cut baguette into thirds or fourths, and hollow out the insides using a knife. Stuff the hollow baguette pieces with the spinach artichoke dip, using a spoon to press down. Slice filled baguette into 1-inch rounds and reassemble on a baking sheet lined with foil. Melt butter and mix with minced garlic and parsley. Brush the garlic butter generously over the baguette rounds, letting it drip through the slices. Cover with the foil and bake at 350 F for 20 minutes Cool for 10 minutes, then try not to eat the whole thing.
|by Foodie||reply 71||11/06/2015|
R69 He is such a hot guy! He could stay in my kitchen as long as likes.
|by Foodie||reply 72||11/06/2015|
Quenching the thirst...
|by Foodie||reply 73||11/08/2015|
Panko seared snapper. Steamed asparagus and forbidden rice. All with a lovely scampi sauce.
|by Foodie||reply 74||11/08/2015|
Can I fix you something?
|by Foodie||reply 75||11/08/2015|
Cute Asian man
|by Foodie||reply 76||11/08/2015|
Peanut butter sandwich?
|by Foodie||reply 77||11/08/2015|
|by Foodie||reply 78||11/08/2015|
|by Foodie||reply 79||11/08/2015|
Oh, hello! Welcome to my kitchen!
|by Foodie||reply 80||11/08/2015|
Checking on the sauce
|by Foodie||reply 81||11/09/2015|
Organizing the fridge
|by Foodie||reply 82||11/11/2015|
|by Foodie||reply 83||11/11/2015|
In the kitchen with Calvin
|by Foodie||reply 84||11/13/2015|
Cup o' Joe
|by Foodie||reply 85||11/14/2015|
|by Foodie||reply 86||11/14/2015|
Who wants to lick the beater (s) ?
|by Foodie||reply 87||11/14/2015|
Looks sad ... did he get stood up after going to all that work?
|by Foodie||reply 88||11/14/2015|
Good mornin' .. Good mornin' !
|by Foodie||reply 89||11/14/2015|
Can't boil water.
|by Foodie||reply 90||11/14/2015|
It is part of the kitchen.
|by Foodie||reply 91||11/14/2015|
R91 I just love when sporty guys spread their legs when wearing jeans. so hot. R88 Why would anyone stood up for him?
|by Foodie||reply 92||11/15/2015|
Give me a real chef, with a tight hot body I can slowly strip after having been fed whatever the fuck he has in that pan.
|by Foodie||reply 93||11/15/2015|
Sunny side up!
|by Foodie||reply 94||11/15/2015|
|by Foodie||reply 95||11/15/2015|
|by Foodie||reply 96||11/17/2015|
|by Foodie||reply 97||11/17/2015|
A sneak snap!
|by Foodie||reply 98||11/19/2015|
|by Foodie||reply 99||11/19/2015|
|by Foodie||reply 100||11/19/2015|
Maybe it's his kitchen?
|by Foodie||reply 101||11/20/2015|
|by Foodie||reply 102||11/20/2015|
|by Foodie||reply 103||11/25/2015|
|by Foodie||reply 104||11/25/2015|
Tis the season!
|by Foodie||reply 105||11/25/2015|
this hottie has his own shirtless in the kitchen youtube channel.
|by Foodie||reply 106||11/25/2015|
Yuuuummm....Hollandaise with that extra special ingredient.
|by Foodie||reply 107||11/25/2015|
|by Foodie||reply 108||11/25/2015|
They make it look so easy
|by Foodie||reply 109||11/25/2015|
I might give this a try...
|by Foodie||reply 110||11/25/2015|
|by Foodie||reply 111||11/25/2015|
|by Foodie||reply 112||11/25/2015|
Not a cook
|by Foodie||reply 113||11/25/2015|
Finishing up the dishes
|by Foodie||reply 114||11/25/2015|
Hmm... maybe some oregano
|by Foodie||reply 115||11/25/2015|
Surfer dude in the kitchen.
|by Foodie||reply 116||11/27/2015|
needs coffee now.
|by Foodie||reply 117||11/28/2015|
Ya know... mostly all of these images of men in the kitchen are HOT! The guys in their undies are just as hot as the naked ones showing their bums!!!
|by Foodie||reply 118||11/29/2015|
Kiss the [html removed]Cock[html removed] Cook
|by Foodie||reply 119||11/29/2015|
R115 Hmm... maybe some hot action.
|by Foodie||reply 120||11/29/2015|
This is my idea of a hot man in the kitchen
|by Foodie||reply 121||11/29/2015|
Stirring the sauce.
|by Foodie||reply 122||11/30/2015|
Oh! He's cute, R121!!!
|by Foodie||reply 123||12/01/2015|
ass ass ass
|by Foodie||reply 124||12/01/2015|
|by Foodie||reply 125||12/01/2015|
|by Foodie||reply 126||12/03/2015|
|by Foodie||reply 127||12/04/2015|
|by Foodie||reply 128||12/04/2015|
|by Foodie||reply 129||12/04/2015|
|by Foodie||reply 130||12/04/2015|
Morning, babe. What do you want for breakfast?
|by Foodie||reply 131||12/04/2015|
Burnt the toast again.
|by Foodie||reply 132||12/05/2015|
|by Foodie||reply 133||12/05/2015|
|by Foodie||reply 134||12/05/2015|
|by Foodie||reply 135||12/05/2015|
|by Foodie||reply 136||12/05/2015|
|by Foodie||reply 137||12/06/2015|
Wasn't this a movie?
|by Foodie||reply 138||12/06/2015|
|by Foodie||reply 139||12/06/2015|
Big boy cutting small things
|by Foodie||reply 140||12/07/2015|
Checking the pot before the shower
|by Foodie||reply 141||12/08/2015|
R140, who is that stud?
|by Foodie||reply 142||12/08/2015|
|by Foodie||reply 143||12/08/2015|
|by Foodie||reply 144||12/08/2015|
|by Foodie||reply 145||12/09/2015|
|by Foodie||reply 146||12/09/2015|
|by Foodie||reply 147||12/09/2015|
|by Foodie||reply 148||12/11/2015|
|by Foodie||reply 149||12/11/2015|
R146 What a butt!
|by Foodie||reply 150||12/11/2015|
The kitchen releases his feminine side
|by Foodie||reply 151||12/12/2015|
A little pepper
|by Foodie||reply 152||12/12/2015|
What do you want to eat?
|by Foodie||reply 153||12/12/2015|
|by Foodie||reply 154||12/12/2015|
Hard at work....
|by Foodie||reply 155||12/12/2015|
|by Foodie||reply 156||12/12/2015|
Bacon and eggs?
|by Foodie||reply 157||12/13/2015|
What kind of meat do you want?
|by Foodie||reply 158||12/13/2015|
Just got done. Feeling the afterglow.
|by Foodie||reply 159||12/13/2015|
Porn star Flex Xtremmo shows his cake decorating skills.
|by Foodie||reply 160||12/13/2015|
Nice cake, R160! He clearly is talented. Thanks for sharing.
|by Foodie||reply 161||12/13/2015|
Now...where is the sugar...
|by Foodie||reply 162||12/13/2015|
|by Foodie||reply 163||12/18/2015|
dildo in the kitchen!
|by Foodie||reply 164||12/18/2015|
Wash or dry?
|by Foodie||reply 165||12/19/2015|
|by Foodie||reply 166||12/20/2015|
|by Foodie||reply 167||12/21/2015|
|by Foodie||reply 168||12/21/2015|
george can put folgers in my cup ANY time.
|by Foodie||reply 169||12/21/2015|
The Bear Naked Chef!
|by Foodie||reply 170||12/22/2015|
Men On Cooking!
|by Foodie||reply 171||12/23/2015|
|by Foodie||reply 172||12/23/2015|
STUFFED CUCUMBER BITES
Prep time 30 mins Total time 30 mins
Serves: 8 servings Ingredients 2 cucumbers, peeled and sliced ¾ inch thick and hollowed with a melon baller 8 oz block cream cheese at room temperature 2 tbsp mayonaise 2 tsp Hidden Valley Ranch dressing mix ¼ tsp salt Halved grape tomatoes Instructions Peel and slice cucumbers to ¾ thick. With a melon baller, cut out center portion of the cucumber Mix the cream cheese, mayo, hidden valley ranch mix and salt in a bowl. Place in a pastry bag with a rosette pipette end Pipe cucumber slice with cream cheese to ½ inch above cucumber Stand a halved grape tomato in the cream cheese. Sprinkle with chives or parsley to garnish
|by Foodie||reply 173||12/23/2015|
|by Foodie||reply 174||12/23/2015|
|by Foodie||reply 175||12/24/2015|
Santa Strawberries Recipe
Ingredients: 1 dozen strawberries 1 cup whipped cream a handful of chocolate sprinkles
Using a pairing knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.
Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom.
Place two chocolate sprinkles in the Santas "face" for the eyes. Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons.
You're done! It's that easy. If you don't eat them right away, store them in the fridge to keep them cold. Santa doesn't do well with heat.
|by Foodie||reply 176||12/24/2015|
|by Foodie||reply 177||12/29/2015|
|by Foodie||reply 178||12/29/2015|
You're going to love this!
|by Foodie||reply 179||12/29/2015|
Saturday morning clean up
|by Foodie||reply 180||12/30/2015|
Rocco DiSpirito: Get my new book, "The Negative Calorie Diet!" Lose up to 10 lbs. in 10 days!
|by Foodie||reply 181||01/04/2016|
|by Foodie||reply 182||01/04/2016|
Morning coffee with Seth
|by Foodie||reply 183||01/05/2016|
Shall we cook something?
|by Foodie||reply 184||01/05/2016|
Who wants beef?
|by Foodie||reply 185||01/07/2016|
Care for a cup?
|by Foodie||reply 186||01/07/2016|
R183 Yes please.
|by Foodie||reply 187||01/08/2016|
|by Foodie||reply 188||01/08/2016|
|by Foodie||reply 189||01/08/2016|
And one more B&W.
|by Foodie||reply 190||01/08/2016|
|by Foodie||reply 191||01/08/2016|
Clean up detail.
|by Foodie||reply 192||01/08/2016|
|by Foodie||reply 193||01/08/2016|
What do you want for breakfast...
|by Foodie||reply 194||01/10/2016|
|by Foodie||reply 195||01/10/2016|
|by Foodie||reply 196||01/11/2016|
|by Foodie||reply 197||01/15/2016|
ROASTED APPLE BUTTERNUT SQUASH SOUP WITH SAGE Yield: Serves 4-6
-Olive oil -1 large butternut squash, cut in half lengthwise, seeds removed -2 medium-large shallots, quartered -2 medium-large apples, cores removed, quartered (use an eating variety) -3/4-inch piece of ginger, peeled and cut into thirds -8 oz. light coconut milk -8 medium leaves of sage (if your leaves are large, start with less, and taste as you blend) -Salt, to taste
Preheat oven 400F. Lightly coat all sides of squash, shallots, apples and ginger with olive oil, about 1-2 Tbsp. Place shallots, ginger, apples, and squash, skin side up, on aluminum foil-lined 9x13" baking pan. Seal with a top layer of aluminum foil.
Bake 25-35 minutes, depending on variety of apple. Remove from heat, and transfer apples, once tender, to a bowl and set aside. Reseal and return remaining ingredients back to oven. Cook another 20-30 minutes, or until squash is tender.
Once apples and squash are cool enough to handle, scoop out flesh into a food processor, and discard skins. Add the rest of the baked ingredients, sage and coconut milk. Blend until smooth. If mixture is thicker than desired, add a few extra Tbsp. of coconut milk or a splash or two of warm water. Serve.
|by Foodie||reply 198||01/18/2016|
|by Foodie||reply 199||01/18/2016|
|by Foodie||reply 200||01/18/2016|
|by Foodie||reply 201||01/18/2016|
|by Foodie||reply 202||01/23/2016|
Long time married couple....
|by Foodie||reply 203||02/02/2016|
OP, you type fat.
|by Foodie||reply 204||02/02/2016|
|by Foodie||reply 205||02/02/2016|
You want sausage?
|by Foodie||reply 206||02/02/2016|
I need some relish...
|by Foodie||reply 207||02/02/2016|
next up, pappardelle
|by Foodie||reply 208||02/02/2016|
|by Foodie||reply 209||02/02/2016|
Here's Episode Two!
Paccheri Con Gamberi
|by Foodie||reply 210||02/02/2016|
|by Foodie||reply 211||02/02/2016|
"So, do you think that the guys will like brownies after the dungeon?"
|by Foodie||reply 212||02/02/2016|
|by Foodie||reply 213||02/02/2016|
Rustling up some chow.
|by Foodie||reply 214||02/06/2016|
|by Foodie||reply 215||02/06/2016|
|by Foodie||reply 216||02/06/2016|
Looking for the right spice.
|by Foodie||reply 217||02/07/2016|
|by Foodie||reply 218||02/07/2016|
I know i have some vanilla in here somewhere...
|by Foodie||reply 219||02/08/2016|
Loading the dishwasher.
|by Foodie||reply 220||02/08/2016|
Now, time for a tea...
|by Foodie||reply 221||02/08/2016|
Knowing what you want to put into the oven.
|by Foodie||reply 222||02/14/2016|
|by Foodie||reply 223||02/14/2016|
Come cook with me.
|by Foodie||reply 224||02/14/2016|
Never been happier.
|by Foodie||reply 225||02/14/2016|
Okay... you're right. I have no idea about what I'm doing.
|by Foodie||reply 226||02/14/2016|
Loves cooking BIG meals
|by Foodie||reply 227||02/17/2016|
R227 where did you find that one!
|by Foodie||reply 228||02/19/2016|
|by Foodie||reply 229||02/19/2016|
There has got to be something in here that he wants to eat...
|by Foodie||reply 230||03/01/2016|
Fun cooking together.
|by Foodie||reply 231||03/06/2016|
Looks like Rice with Sausage?
|by Foodie||reply 232||03/13/2016|
contemplating the most important meal of the day.
|by Foodie||reply 233||03/13/2016|
|by Foodie||reply 234||03/13/2016|
Where's the beef?
|by Foodie||reply 235||03/17/2016|
OH! I love the cabinets!
|by Foodie||reply 236||04/28/2016|
|by Foodie||reply 237||04/30/2016|
Ready to cook?
|by Foodie||reply 238||05/01/2016|
|by Foodie||reply 239||05/01/2016|
When you don't have a bathroom sink
|by Foodie||reply 240||05/01/2016|
|by Foodie||reply 241||05/01/2016|
|by Foodie||reply 242||05/12/2016|
Where are those filters....
|by Foodie||reply 243||05/14/2016|
|by Foodie||reply 244||05/14/2016|
|by Foodie||reply 245||05/14/2016|
Every kitchen should have one!
|by Foodie||reply 246||05/14/2016|
Ya know... I'm horny...
|by Foodie||reply 247||05/14/2016|
|by Foodie||reply 248||05/14/2016|
A morning kiss...
|by Foodie||reply 249||05/15/2016|
|by Foodie||reply 250||05/15/2016|
They're not just for the young...
|by Foodie||reply 251||05/15/2016|
Does he keep condoms in here?
|by Foodie||reply 252||05/18/2016|
Caught Uncle Matt in the kitchen this morning
|by Foodie||reply 253||05/18/2016|
Bear-Naked Chef is doing his travel edition.
First up: Albondigas Soup
Check out his meatballs !!
|by Foodie||reply 254||05/18/2016|
|by Foodie||reply 255||05/19/2016|
All these blacks and latinos in the kitchen is just racist. Aunt Jemima doesn't belong there either.
|by Foodie||reply 256||05/19/2016|
|by Foodie||reply 257||05/26/2016|
Preparing dinner. Showing dessert.
|by Foodie||reply 258||05/28/2016|
Heading to the gym.
|by Foodie||reply 259||05/29/2016|
|by Foodie||reply 260||05/30/2016|
I love it, honey!
|by Foodie||reply 261||05/30/2016|
|by Foodie||reply 262||05/30/2016|
Another coffee maker
|by Foodie||reply 263||05/30/2016|
|by Foodie||reply 264||05/31/2016|
Hmm... easy enough...
|by Foodie||reply 265||06/01/2016|
|by Foodie||reply 266||06/04/2016|
Would LOVE to see this in my kitchen!
|by Foodie||reply 267||06/04/2016|
A late night snack
|by Foodie||reply 268||07/01/2016|
|by Foodie||reply 269||07/01/2016|
"Yeah, I have whip cream..."
|by Foodie||reply 270||07/01/2016|
|by Foodie||reply 271||07/01/2016|
|by Foodie||reply 272||07/01/2016|
Any cold water in here...
|by Foodie||reply 273||07/05/2016|
Just a little stir fry...
|by Foodie||reply 274||07/05/2016|
|by Foodie||reply 275||07/05/2016|
Oh, hello! Coffee?
|by Foodie||reply 276||07/15/2016|
The Bear Naked Chef!
|by Foodie||reply 277||08/02/2016|
R277 -- I would so hit that ass!
|by Foodie||reply 278||08/02/2016|
|by Foodie||reply 279||08/02/2016|
Chef Franco Noriega
|by Foodie||reply 280||08/02/2016|
Chef Robert Irvine
|by Foodie||reply 281||08/02/2016|
Chef Michael Chernow
|by Foodie||reply 282||08/02/2016|
|by Foodie||reply 283||08/02/2016|
|by Foodie||reply 284||08/02/2016|
|by Foodie||reply 285||08/02/2016|
|by Foodie||reply 286||08/03/2016|
|by Foodie||reply 287||08/03/2016|
|by Foodie||reply 288||08/06/2016|
|by Foodie||reply 289||08/06/2016|
I LOVE SAM KASS! Is he cooking anywhere in NYC?
|by Foodie||reply 290||08/06/2016|
We're supposed to include recipes too...
|by Foodie||reply 291||08/09/2016|
You master the bedroom and I'll take care of the kitchen.
|by Foodie||reply 292||08/09/2016|
In need of some water.
|by Foodie||reply 293||08/09/2016|
I found the beef!
|by Foodie||reply 294||08/09/2016|
|by Foodie||reply 295||08/09/2016|
Are we still posting recipes? This pasta in unbelievable. So rich, spicy, and indulgent.
I add extra crushed red pepper to mine, and some sambal oelek. Recipe is on Epicurious.
PENNE IN CREAM SAUCE WITH SAUSAGE
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound hot Italian sausage, casings removed (Epicurious recipe calls for sweet, but hot is much better)
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta
1 cup freshly grated Parmesan cheese
Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes.
Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
|by Foodie||reply 296||08/09/2016|
Bare Basic Crepe
30g Butter (plus more for frying)
150g Plain Flour
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 Foodie||reply 297||08/09/2016|
R296 & R207 – Never mind the recipes, show us your peens!
|by Foodie||reply 298||08/09/2016|
|by Foodie||reply 299||08/09/2016|
|by Foodie||reply 300||08/09/2016|
And, even MORE beef!
|by Foodie||reply 301||08/09/2016|
|by Foodie||reply 302||08/09/2016|
A clean kitchen!
|by Foodie||reply 303||08/10/2016|
Clothing can be sexy too!
|by Foodie||reply 304||08/13/2016|
How to Boil Crawfish Louisiana Style.
|by Foodie||reply 305||08/15/2016|
Hey Crepe-dude. The batter has to rest for hours before you use it or overnight.
|by Foodie||reply 306||08/15/2016|
If you call any part of the dish the "protein" or "roughage", get out of the way. You can't cook and you aren't allowed to learn.
Want to learn to cook? Pick up a copy of this:
|by Foodie||reply 307||08/15/2016|
A lot of sausage...
|by Foodie||reply 308||08/15/2016|
A lot of muscle
|by Foodie||reply 309||08/15/2016|
The morning after...
|by Foodie||reply 310||08/15/2016|
Kicthen cleaning crew
|by Foodie||reply 311||08/15/2016|
|by Foodie||reply 312||08/15/2016|
Can't get much more healthier
|by Foodie||reply 313||08/17/2016|
"Pasta e Fagioli"
1 (32 oz.) can of Crushed Tomatoes
1 small can of Tomato sauce (14 oz.)
1 Sweet Vidalia Onion, chopped
9 cloves Garlic, sliced thin
1 can (14 oz.) of Cannellini Beans
1 can (14 oz.) of Butter Beans
1 can (14 oz.) of Dark Red Kidney
1 can (14 oz.) of Chick Peas
10 oz. of thick cut lean Prosciutto, diced
1 pound Ditalini pasta
2 tablespoons Olive Oil
2 cups low sodium Chicken Broth
1-2 cups of Arugula
Sea Salt & Pepper to taste
Fresh chopped Parsley
Fresh Grated Parmesan or Romano cheese
1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...
2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...
3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...
4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...
5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...
6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...
7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...
8. Serve while hot with crusty Italian bread and butter...
1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...
2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...
3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much....
|by Foodie||reply 314||08/17/2016|
|by Foodie||reply 315||08/17/2016|
|by Foodie||reply 316||08/17/2016|
|by Foodie||reply 317||08/17/2016|
|by Foodie||reply 318||08/18/2016|
Are we sure that R315 isn't a chick? That is a womanly ass if I ever saw one.
|by Foodie||reply 319||08/18/2016|
|by Foodie||reply 320||08/18/2016|
|by Foodie||reply 321||08/18/2016|
Installing a new kitchen floor.
|by Foodie||reply 322||08/18/2016|
Whatever turns you on....
|by Foodie||reply 323||08/18/2016|
|by Foodie||reply 324||08/19/2016|
|by Foodie||reply 325||08/19/2016|
|by Foodie||reply 326||08/19/2016|
|by Foodie||reply 327||08/24/2016|
|by Foodie||reply 328||08/24/2016|
|by Foodie||reply 329||08/24/2016|
|by Foodie||reply 330||08/24/2016|
|by Foodie||reply 331||08/24/2016|
|by Foodie||reply 332||08/25/2016|
|by Foodie||reply 333||08/26/2016|
|by Foodie||reply 334||08/29/2016|
Ray Han cooking
|by Foodie||reply 335||09/03/2016|
|by Foodie||reply 336||09/09/2016|
|by Foodie||reply 337||09/09/2016|
Where's the chocolate syrup....
|by Foodie||reply 338||09/09/2016|
|by Foodie||reply 339||09/09/2016|
|by Foodie||reply 340||09/13/2016|
Chef Rodrigo Hilbert
|by Foodie||reply 341||09/13/2016|
|by Foodie||reply 342||09/13/2016|
Chef Valentin Neraudeau
|by Foodie||reply 343||09/13/2016|
R343 One hot chef
|by Foodie||reply 344||09/13/2016|
Chef Rocco Dispirito
|by Foodie||reply 345||09/14/2016|
Black & White
|by Foodie||reply 346||09/14/2016|
What's for breakfast baby?
|by Foodie||reply 347||09/14/2016|
Cooking In Heels!!!
|by Foodie||reply 348||10/04/2016|
|by Foodie||reply 349||10/04/2016|
Sunday night dinner
|by Foodie||reply 350||10/04/2016|
Literally where I spend the majority of my life
|by Foodie||reply 351||10/04/2016|
Just enough spice
|by Foodie||reply 352||10/06/2016|
|by Foodie||reply 353||10/06/2016|
Chef Franco Noriega
|by Foodie||reply 354||10/19/2016|
Well, it definitely is popular!
|by Foodie||reply 355||10/20/2016|
Hmm... rising to boil.
|by Foodie||reply 356||10/28/2016|
I'm the new house boy
|by Foodie||reply 357||10/28/2016|
|by Foodie||reply 358||10/28/2016|
[quote]The way to a man's heart is through his stomach.
And the way to a man's stomach is through his asshole.
|by Foodie||reply 359||10/28/2016|
It's so cute when athletic people think that they're cooking.
|by Foodie||reply 360||10/28/2016|
Bad boy in the kitchen
|by Foodie||reply 361||10/30/2016|
make love, not coffee
|by Foodie||reply 362||10/30/2016|
Franco is doing well
|by Foodie||reply 363||11/02/2016|
I'm gonna make you a hot...
|by Foodie||reply 364||11/02/2016|
It'll be spicy.
|by Foodie||reply 365||11/02/2016|
Dressed to --
|by Foodie||reply 366||11/02/2016|
I warn you, first I'll eat this, then I'll eat your ass.
|by Foodie||reply 367||11/02/2016|
|by Foodie||reply 368||11/02/2016|
|by Foodie||reply 369||11/09/2016|
|by Foodie||reply 370||11/10/2016|
Can any of these guys actually cook REAL food? Or is it all a bunch of lazy-ass single ingredient preparations and protein binging?
|by Foodie||reply 371||11/10/2016|
|by Foodie||reply 372||11/10/2016|
A good breakfast! Best way to start the day!
|by Foodie||reply 373||11/10/2016|
|by Foodie||reply 374||11/10/2016|
|by Foodie||reply 375||11/10/2016|
Is that cum all over R373's face?
|by Foodie||reply 376||11/11/2016|
I eat. And eat. And eat.
|by Foodie||reply 377||11/13/2016|
|by Foodie||reply 378||11/13/2016|
cooking up a macaroni pizza storm in the kitchen
|by Foodie||reply 379||11/13/2016|
Who's hungry?? Making homemade turkey tacos
|by Foodie||reply 380||11/13/2016|
|by Foodie||reply 381||11/14/2016|
|by Foodie||reply 382||11/16/2016|
Sunday morning cleaning
|by Foodie||reply 383||11/16/2016|
|by Foodie||reply 384||11/17/2016|
Cooking Rice Has NEVER Looked Soooo Good!
|by Foodie||reply 385||11/17/2016|
Black N Blue
|by Foodie||reply 386||11/18/2016|
Seriously what's for breakfast
|by Foodie||reply 387||11/19/2016|
Im ready for my turkey.
|by Foodie||reply 388||11/22/2016|
When you are sick and bae is making you chicken soup!
|by Foodie||reply 389||11/26/2016|
Cooking husband breakfast in bed this morning
|by Foodie||reply 390||11/27/2016|
Happy Birthday. I'm your hired cook. What would you like?
|by Foodie||reply 391||11/28/2016|
What's for lunch?
|by Foodie||reply 392||11/28/2016|
Now, where is that pot...
|by Foodie||reply 393||11/28/2016|
“ Anaconda” , baby
|by Foodie||reply 394||11/28/2016|
R393 If that's not an open invitation, I don't what is.
|by Foodie||reply 395||11/28/2016|
My turn to cook...
|by Foodie||reply 396||11/28/2016|
Doing the dishes
|by Foodie||reply 397||11/28/2016|
|by Foodie||reply 398||11/28/2016|
WHEW! I need some air!
|by Foodie||reply 399||11/28/2016|
More protein shake
|by Foodie||reply 400||11/28/2016|
|by Foodie||reply 401||11/28/2016|
Can we get in on this?
|by Foodie||reply 402||11/28/2016|
Everything in moderation
|by Foodie||reply 403||12/01/2016|
|by Foodie||reply 404||12/02/2016|
Lots of pull ups!
|by Foodie||reply 405||12/06/2016|
|by Foodie||reply 406||12/08/2016|
|by Foodie||reply 407||12/08/2016|
what's for dinner
|by Foodie||reply 408||12/08/2016|
|by Foodie||reply 409||12/09/2016|
The morning sun
|by Foodie||reply 410||12/09/2016|
|by Foodie||reply 411||12/09/2016|
Always starting the day the right way...
|by Foodie||reply 412||12/09/2016|
|by Foodie||reply 413||12/10/2016|
Can I serve you something?
|by Foodie||reply 414||12/12/2016|
Do you want a real Italian meal?
|by Foodie||reply 415||12/12/2016|
Always cook cleanly
|by Foodie||reply 416||12/12/2016|
Thinking about his baby
|by Foodie||reply 417||12/12/2016|
Not happy with your results from the gym? Then DOUBLE your efforts in the kitchen.
|by Foodie||reply 418||12/14/2016|
That's hot, R418!
|by Foodie||reply 419||12/15/2016|
Making a cake
|by Foodie||reply 420||12/18/2016|
|by Foodie||reply 421||12/19/2016|
A drink after a job well done?
|by Foodie||reply 422||12/20/2016|
There really is something sexy about a man in the kitchen
|by Foodie||reply 423||12/20/2016|
You want some sugar?
|by Foodie||reply 424||12/20/2016|
|by Foodie||reply 425||12/23/2016|
I'm finished with the Kitchen. What do you want me to do now?
|by Foodie||reply 426||12/26/2016|
A HUGE trunk!
|by Foodie||reply 427||12/27/2016|
Wake up guys! ☺ It is Monday! ... 🙄🤦♂️ I mean, it Tuesday! 😆hope you guys are having a great week so far!
|by Foodie||reply 428||12/27/2016|
|by Foodie||reply 429||12/27/2016|
Jeez... will that be enough
|by Foodie||reply 430||12/28/2016|
R426 To take me!
|by Foodie||reply 431||12/28/2016|
|by Foodie||reply 432||12/29/2016|
|by Foodie||reply 433||12/29/2016|
Real men cook!
|by Foodie||reply 434||12/29/2016|
|by Foodie||reply 435||12/30/2016|
The best piece of equipment you can use for muscle gain... The fridge
|by Foodie||reply 436||01/03/2017|
A perfect scene ruined by godawful tattoos
|by Foodie||reply 437||01/06/2017|
Just doing dishes in my undies
|by Foodie||reply 438||01/07/2017|
Do you want some?
|by Foodie||reply 439||01/07/2017|
B r e a k f a s t S h a k e
|by Foodie||reply 440||01/07/2017|
|by Foodie||reply 441||01/07/2017|
|by Foodie||reply 442||01/08/2017|
|by Foodie||reply 443||01/11/2017|
|by Foodie||reply 444||01/16/2017|
OP, is he baking a steak?
|by Foodie||reply 445||01/16/2017|
And, I will never ask for another thing in my entire life!
|by Foodie||reply 446||01/18/2017|
And, R446's carrot!
|by Foodie||reply 447||01/19/2017|
|by Foodie||reply 448||01/21/2017|
Damn R448 is only 17
|by Foodie||reply 449||01/21/2017|
R4,: I would advise steering clear of any fishy menu items. He might get a taste for it. I personally prefer 'tube steak' to any other meat.
|by Foodie||reply 450||01/21/2017|
LORD! Found him on another thread!
Henry Licett Mecánico o chef?
|by Foodie||reply 451||01/25/2017|
|by Foodie||reply 452||02/10/2017|
Why is he upchucking that milk? Lactose intolerance maybe?
|by Foodie||reply 453||02/10/2017|
|by Foodie||reply 454||02/12/2017|
|by Foodie||reply 455||02/13/2017|
Wrong thread I think R455
|by Foodie||reply 456||02/13/2017|
Husbands cooking together
|by Foodie||reply 457||02/15/2017|
What's for dinner
|by Foodie||reply 458||02/18/2017|
|by Foodie||reply 459||02/18/2017|
|by Foodie||reply 460||02/21/2017|
Eat your heart out J-Lo
|by Foodie||reply 461||02/28/2017|
When all you have is Fruit Loops and SpaghettiOs in your cupboard.
|by Foodie||reply 462||03/01/2017|
|by Foodie||reply 463||03/13/2017|
You want what kind of cream?
|by Foodie||reply 464||03/22/2017|
Who's coming over for cakes??
|by Foodie||reply 465||03/26/2017|
Really cute couple...
(That's his mom...)
|by Foodie||reply 466||03/29/2017|
|by Foodie||reply 467||03/29/2017|
Nothin' says lovin' like somethin' from the oven ...
|by Foodie||reply 468||03/29/2017|
|by Foodie||reply 469||03/29/2017|
|by Foodie||reply 470||03/29/2017|
|by Foodie||reply 471||03/29/2017|
Whip cream? And, where's the chocolate syrup
|by Foodie||reply 472||03/31/2017|
|by Foodie||reply 473||04/03/2017|
R472 looks like he has three buttocks.
|by Foodie||reply 474||04/03/2017|
|by Foodie||reply 475||04/07/2017|
|by Foodie||reply 476||04/10/2017|
Y'all need to hurry and get this to Part II because seeing "Kichen" on my feed is triggering.
|by Foodie||reply 477||04/10/2017|
HAHA, R477!!! Talk about TIMELY???
I'm actually the original poster of this thread! I am NOT on DL everyday now... I'm probably on here a few times a week just to catch up with certain threads. Anyway, today I visit and see your comment. Let me explain how the misspelling happened;
I do know how to spell kitchen but the night that I started this thread I must have had a stuck "T" key, too much wine to drink, or both!!! I honestly did not notice the misspelling until long after the thread had been created. HOWEVER, I have found it VERY helpful when I had to use the DL search box and/or do a google search. The thread pops right up because of the misspelling!
How funny is this...
|by Foodie||reply 478||04/10/2017|
I LOVE IT
|by Foodie||reply 479||04/10/2017|
It is true, R479. If I'm around for a Part Two , (should there be a demand for it), and I had to start it, I was wondering if the misspelling should continue...
Anyway, although I wish there were a few more recipes, I think this thread is HOT!!! R447, R452, R468, R475, are just a few that can get me a bit hot and bothered. R457, and R476, makes me jealous and sad....
Oh, well... CARRY ON!
|by Foodie||reply 480||04/10/2017|
Thanks for the explanation, OP. I like your attitude. I like how you initially wanted recipes... the plot was lost!
|by Foodie||reply 481||04/10/2017|
Recipes are encouraged! See R296. Here's the response R298
More favorites! ENCORE!!!
R209, R227, R258, R289--I LOVE SAM KASS, and R302
R261 makes me jealous and cry... boo-hoo!!!
|by Foodie||reply 482||04/10/2017|
For growing boys
|by Foodie||reply 483||04/13/2017|
|by Foodie||reply 484||04/14/2017|
like the tea kettle too
|by Foodie||reply 485||04/14/2017|
|by Foodie||reply 486||04/15/2017|
@r486: "At least I still have a pot to piss in."
|by Foodie||reply 487||04/15/2017|
I want to crack this open...
|by Foodie||reply 488||05/10/2017|
R488 Who doesn't?
|by Foodie||reply 489||05/10/2017|
|by Foodie||reply 490||05/11/2017|
Wade Flashman cooks!
|by Foodie||reply 491||05/12/2017|
We're making dinner. Will you eat with us?
|by Foodie||reply 492||05/14/2017|
Like you need to ask R492!
|by Foodie||reply 493||05/14/2017|
"Honey, what's for dinner?"
|by Foodie||reply 494||05/22/2017|
Thinking of him...
|by Foodie||reply 495||05/23/2017|
|by Foodie||reply 496||05/23/2017|
Cleaning the micro wave
|by Foodie||reply 497||05/24/2017|
|by Foodie||reply 498||06/05/2017|
Eggs with a side of bedhead.
|by Foodie||reply 499||06/14/2017|
|by Foodie||reply 500||06/14/2017|
|by Foodie||reply 501||06/14/2017|
THEY'RE IN THE KITCHEN!
|by Foodie||reply 502||06/19/2017|
|by Foodie||reply 503||06/21/2017|
Big boy cooking
Carson & Nate
|by Foodie||reply 504||06/21/2017|
Getting the morning protein
|by Foodie||reply 505||06/25/2017|
|by Foodie||reply 506||06/29/2017|
Sunny side up?
|by Foodie||reply 507||07/04/2017|
|by Foodie||reply 508||07/04/2017|
(Sigh) Making cakes...
|by Foodie||reply 509||07/12/2017|
(Sigh) Making cakes...
|by Foodie||reply 510||07/12/2017|
Peanut butter and jelly.
|by Foodie||reply 511||07/13/2017|
Who doesn't, though... 😏🍪 2 more days to satisfy all my late night cravings
|by Foodie||reply 512||07/13/2017|
How do you like your eggs?
|by Foodie||reply 513||07/16/2017|
It's #NationalNudeDay today.... but that's everyday for me
|by Foodie||reply 514||07/16/2017|
|by Foodie||reply 515||07/16/2017|
|by Foodie||reply 516||07/16/2017|
Kiss the cook
|by Foodie||reply 517||07/16/2017|
Left one for me
|by Foodie||reply 518||07/16/2017|
It's getting hot
|by Foodie||reply 519||07/16/2017|
|by Foodie||reply 520||07/16/2017|
|by Foodie||reply 521||07/16/2017|
Lots of eggs
|by Foodie||reply 522||07/16/2017|
|by Foodie||reply 523||07/16/2017|
Tom's making dinner
|by Foodie||reply 524||07/16/2017|
|by Foodie||reply 525||07/16/2017|
It's not the one I'm asking.
|by Foodie||reply 526||07/16/2017|
Oh yeah. I want him now, in the kitchen.
|by Foodie||reply 527||07/16/2017|
|by Foodie||reply 528||07/16/2017|
|by Foodie||reply 529||07/16/2017|
|by Foodie||reply 530||07/16/2017|
I'll be yours in two
|by Foodie||reply 531||07/16/2017|
Ready to serve
|by Foodie||reply 532||07/16/2017|
In the meantime...
|by Foodie||reply 533||07/16/2017|
|by Foodie||reply 534||07/16/2017|
Tommy in the kitchen
|by Foodie||reply 535||07/16/2017|
Present in the kitchen
|by Foodie||reply 536||07/16/2017|
What would he like?
|by Foodie||reply 537||07/16/2017|
Who wants breakfast?
|by Foodie||reply 538||07/19/2017|
"Out here looking like revenge.."
|by Foodie||reply 539||07/19/2017|
When life gives you lemons, make a martini and just shake it off :)
|by Foodie||reply 540||07/19/2017|
|by Foodie||reply 541||07/21/2017|
|by Foodie||reply 542||07/22/2017|
When I realized I had a 14 hour flight the next day...
|by Foodie||reply 543||07/24/2017|
We need a thread like this with professional chefs who also happen to look like fitness models. Much sexier.
Smoothies and no-carb-protein-breakfast-for-dinner on repeat is not hot.
|by Foodie||reply 544||07/24/2017|
I think there is one R544
|by Foodie||reply 545||07/24/2017|
Here it is
|by Foodie||reply 546||07/24/2017|
Because it's hump day!
|by Foodie||reply 547||07/26/2017|
Shake your protein
|by Foodie||reply 548||07/26/2017|
|by Foodie||reply 549||08/13/2017|
What's for dinner?
|by Foodie||reply 550||08/19/2017|
Anything that you want....
|by Foodie||reply 551||08/27/2017|
Under the kitchen counter.
|by Foodie||reply 552||08/28/2017|
Just so happy about the first REAL boyfriend.
|by Foodie||reply 553||09/01/2017|
|by Foodie||reply 554||09/01/2017|
|by Foodie||reply 555||09/03/2017|
Now, where is it....
|by Foodie||reply 556||09/06/2017|
|by Foodie||reply 557||09/08/2017|
Look better naked!
|by Foodie||reply 558||09/21/2017|
I guess it's rump roast for dinner ...
|by Foodie||reply 559||09/21/2017|
Eat like no one is going to see you naked.
|by Foodie||reply 560||10/02/2017|
Come and have your breakfast
|by Foodie||reply 561||10/03/2017|
"Yes, please. I take mine black. Thank you"
|by Foodie||reply 562||10/03/2017|
Really? That's how you make them plump?
|by Foodie||reply 563||10/09/2017|
Jesus, did the dude in R562 paint his peen and junk black? That is horrifyingly disturbing.
|by Foodie||reply 564||10/09/2017|
|by Foodie||reply 565||10/09/2017|
|by Foodie||reply 566||10/18/2017|
Hot cross buns!
|by Foodie||reply 567||10/20/2017|
Pan cakes. Pancakes!
|by Foodie||reply 568||10/22/2017|
Why does every kitchen renovation have the same ugly Home Depot backslash as in the OP pic?
|by Foodie||reply 569||10/22/2017|
R567 full beautiful butt
|by Foodie||reply 570||10/22/2017|
Watching these men cook is like watching a Hollywood actor use a computer.
That being said, I think that they should be supported on my cock like a dick-muppet while I orchestrate the entire process by controlling their hands marionette-style.
|by Foodie||reply 571||10/22/2017|
|by Foodie||reply 572||10/23/2017|
Make out in the kitchen
|by Foodie||reply 573||11/05/2017|
That is a HOTT picture, R573!
|by Foodie||reply 574||11/05/2017|
|by Foodie||reply 575||11/09/2017|
|by Foodie||reply 576||11/13/2017|
|by Foodie||reply 577||11/15/2017|
|by Foodie||reply 578||11/20/2017|
|by Foodie||reply 579||11/24/2017|
|by Foodie||reply 580||11/24/2017|
[quote]The way to a man's heart is through his stomach.
Oh! There are other ways....
|by Foodie||reply 581||11/24/2017|
The morning shot....
|by Foodie||reply 582||Last Thursday at 1:36 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 Foodie||reply 583||Last Thursday at 1:49 PM|
Hot Italian man in the kitchen
|by Foodie||reply 584||Last Thursday at 2:04 PM|