The razor clams with scallion vinaigrette was not only the best looking dish we had at Wu Liang Ye yesterday, but the best tasting too!
I highly recommend Wu Liang Ye to anyone who lives in or is coming to NYC. They’re in midtown at 36 W 48th St. between 5th & 6th Aves.
tumblrbot asked: WHAT IS YOUR FAVORITE INANIMATE OBJECT?
hmmmm, a key board =D
So, my mom is planning a Bigg Adult party, && since im a lil to young to see a stripper xD && enjoy the fun, i have too stay at my neibors house && babysit, but it’s all cool tho. i think ima have fun && make this ice cream for the lil boy (:
All it is, is Vanilla ice cream && ( Idk how to say Dry Flowers but Yeahh ) or you can use shaped sprinkles, Yeahh i just <3 kids so ima buy all kinds of toppings && lil kids movies (:
Ohh if you want to come to my moms party then like this post && ill send you all the info (:
Well i was playing a very interesting game called ” Meal or No Meal ” where you bargin for the food you want to eat. LOL i guess it’s a spin off of ” Deal or no Deal ” . but any who, i lost ): But at the end of the game it showed me what i could of won & it was a dish called Hot Dog Vomit Buns, so off i go to find the recipe.
The link to the game is attached. Go play, it’s a real fun game.
(Source: addictinggames.com)
1 cup skim milk
1 1/2 tsp instant coffee
2 pk artificial sweetener
2 dr brandy or rum flavoring
1 ds cinnamon
Preparation
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave
I didn’t cook anything ive posted up so far, there only idea’s of what i do want to cook. since i don’t have the time to write down every recipe or print and scrapbook them. So i blog them (: I don’t get all of the picture’s and recipes from the same place, i get them from Magazines, Newspapers, Other blogs, and Websites, so i will try to post up my sourses as well. But almost everyday i will try to post Breakfast, Lunch, Dinner & everything in between. As i progress more into this blog i will be doing more creative things.
Who ever thought of this was a genis, i would of never thought about combining all the ingredients like that. Good Work!!
Sushi Bowls
I’ve used raw tuna, smoked salmon, and imitation crab in this, all with very good results. If you’re using salty smoked salmon, reduce the salt in the rice mixture slightly.
4 servings
1⅓ cups rice, rinsed well
1⅓ cups water
¼ cup soy sauce
wasabi to taste, probably at least 2 teaspoons
4 teaspoons rice vinegar
4 teaspoons sugar
½ teaspoon salt
2 (8 by 7-inch) sheets nori, cut into strips 1½ inches long and ⅛ inch wide
1 avocado, pitted, flesh scooped from skin and cut into chunks 1 inch long and ¼ inch wide
1 cucumber, peeled and cut into matchsticks 1½ inches long and ⅛ inch wide
2 green onions, halved lengthwise and cut into strips 1 inch long
8 ounces sushi-grade fish
¼ cup sesame seeds, toasted
1. Rinse the rice. Place the rice and water in a medium saucepan and bring to a boil over high heat, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2. Meanwhile, combine the soy sauce and wasabi in a small bowl. Combine the rice vinegar, sugar and salt in a separate small bowl and heat in the microwave on high for 30 to 45 seconds, until the sugar dissolves. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold and cut thoroughly to combine and coat each grain of rice with the mixture. Fan until rice is near room temperature. (If you use an electric fan, this will only take about a minute.) Do not refrigerate.
3. Combine rice, wasabi mixture, and remaining ingredients. Serve.
I like odd pizza’s but this one takes the cake, Figs on a pizza? I know im gone have fun with this one (:
Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula (adapted from Bon Appetit via epicurious)
The original recipe calls for fresh figs; since I used dried, I soaked them in port for a while to plump them. However, I’m not sure this is necessary.
Makes 1 12-inch pizza, serving about 3 people
6 small fresh figs, cut into thin slices
2 tablespoons balsamic vinegar, divided
cornmeal (for sprinkling)
12 ounces (¾ pound) pizza dough (⅓ of this recipe), after its first rise
1 cup crumbled Gorgonzola cheese (about 4 ounces)
3 ounces thinly sliced prosciutto, cut into strips
2 teaspoons extra-virgin olive oil
3 ounces stemmed arugula
1. Place a pizza stone on the bottom rack of the oven and preheat the oven to 500ºC. Put the figs in a medium bowl and drizzle 1 tablespoon of the vinegar over them. Set aside.
2. Gently flatten the dough, then pick it up and stretch it out, keeping it as circular as possible. Curl your fingers and let the dough hang on your knuckles, moving and rotating the dough so it stretches evenly. If it tears, piece it together. If the dough stretches too much, put it down and gently tug on the thick spots.
3. Dust a pizza peel with cornmeal and transfer the round of dough to the peel. Rearrange the dough to something reasonably circular; stab it several times with a fork. Top the pizza with the cheese, figs, and prosciutto.
4. Transfer the pizza from the peel to the hot stone. Bake for 8-10 minutes, until the crust is spotty brown. Let the pizza cool on the peel for about 5 minutes.
5. Meanwhile, whisk the remaining 1 tablespoon vinegar with the oil and a pinch of salt and pepper; toss the arugula with the dressing. Spread the salad evenly over the pizza. Slice and serve.
I dont even like eggs but i think this looks so Good!
Might just save this for breakfast tomorrow (;
6 slices of bread
12 slices of bacon (about 1 pound)
12 eggs
½ cup of shredded cheese (or other flavoring)
salt and pepper
1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick spray.
2. Heat a 12-inch skillet over medium-high heat. Arrange the bacon in the skillet in a single layer and cooked until its fat is mostly rendered but it’s still pliable, 4-5 minutes.
3. Using a cookie cutter, cut two 2-inch circles out of each slice of bread. Place a bread circle in the bottom of each muffin cup. Wrap a slice of bacon around the edge of each muffin cup; sprinkle cheese or other flavorings onto the bread in the space lined by the bacon. One by one, crack the eggs into a small bowl and transfer the yolk and some of the white on top of the cheese. (Unless you’re using small eggs, using all of the white will cause the eggs to overflow the muffin cups.) Season with salt and pepper.
4. Bake until the egg white is set, 8 – 10 minutes (longer if you like your yolks firm). Using a thin knife or offset spatula, remove the bacon-toast-egg cups from the pan. Serve warm.
