Posts Tagged ‘foodporn’

  • Your Earthly “Carbs” Sicken My Alien Body

    Your Earthly “Carbs” Sicken My Alien Body

    April 27th, 2011 | The Ramble | terribleminds | 58 Comments

    Anybody out there eating low-carb? Even if you’re not, I could use some recipes. Breakfast, lunch, dinner, snacks, whatever. (For the record, I don’t eat much processed food, which means no faux-sugars. I like stevia well enough, but the aftertaste makes me think I’ve been licking a battery coated in pulverized aspirin.)

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  • I’m All Up In Your Grill

    I’m All Up In Your Grill

    April 14th, 2011 | The Ramble | terribleminds | 40 Comments

    No, what I’m saying is, I know that you can make all kinds of stuff on a grill that you wouldn’t normally think. Pizza. Desserts. Dishes fancier than, “CHAR FLESH UNTIL SATISFIED.” So: what do you make on your grill that goes beyond the norm?

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  • Revisiting The Culinary Canon

    Revisiting The Culinary Canon

    March 23rd, 2011 | The Ramble | terribleminds | 52 Comments

    Here’s the deal, then. I’ve nailed down a bunch of recipes now that I’m pretty comfortable with. I’ve got burgers down. I’m good with mac and cheese, papaya salad, prime rib, chili, sloppy Joes. I can make eggs that’ll jump up off the plate and kick your teeth in. I’ve got a canon forming.

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  • Food Me

    Food Me

    March 9th, 2011 | The Ramble | terribleminds | 47 Comments

    It’s like this: I’m slowly developing what I consider to be “my” versions of certain recipes. These are recipes that, by and large, I’m happy with. Last couple of weeks I’ve nailed down recipes for chili and Sloppy Joes — these are not ultimate recipes in an objective sense, but they’re recipes that I’d make again following the same recipe I put forth.

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  • Human Google Makes Twitter Chili

    Human Google Makes Twitter Chili

    February 23rd, 2011 | The Ramble | terribleminds | 16 Comments

    On the other hand, when I turn to Twitter and I say, “Hello, excellent humans of Twitter, please bequeath unto me the essential ingredients to chili,” I get a flood of great answers. What did I learn? Well, I learned that chili recipes are as individual as the people who make it.

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