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  • thebombman53
    Reply to Portfolio Site Design
    thebombman53
    I know of those sites - I actually have profiles on them. The point of building it myself is to give me practice with web design. Again, why I'm here asking for criticism. If you have any feedback, it...
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    I can appreciate that you're trying to build your site from scratch, but why not use a portfolio hosting site that offers free templates until you're more comfortable with web design? There are plenty...
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    If you're not sure you're making enough, figure out you income per hour and take into account all your expenses and overhead and blah blah blah. It takes some time to put together the spreadheets, or...
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    Here's something that will really make your head spin. Not only do I not turn over rejected ideas to the client - but those rejected ideas can be used for other clients. I remember what a very respected...
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  • I imagine one bite and the whole thing will crumble into your lap or boobs ... whichever the case may be
    _______________________________________
    Hello... My name is Kittie and I'm a Font-a-holic.

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    • Slices of ham or spam in a bowl of cooked noodles is a very popular dish. Add a fried egg on top you got yourself a gourmet meal. In Hong Kong, it's one that people actually dine out for.
      It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" Winnie the Pooh

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      • I've been meaning to toss a fried egg on noodles/hamburgers/rice, but I've never gotten around to it.
        "I used to wonder what friendship could be, Until you all shared its magic with me." - Jesus Christ

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        • It's wonderful. I like the yolk to be runny so it makes a thick gooey sauce. OMG. I wish I could have spam and fried egg noodle soup for today.
          It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" Winnie the Pooh

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          • Good thing I'm cooking dinner ... you are making me really hungry LOL

            I'm roasting brussel sprouts and re-heating Sketti I made the other night
            _______________________________________
            Hello... My name is Kittie and I'm a Font-a-holic.

            Daily Trivia Game ...GDF Fantasy Football League

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            • Roasted is the bestest way to brussel sprouts. I like to sprinkle a little sugar and spice on it too. OMG. Ok, I seriously need to think about lunch now.
              It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" Winnie the Pooh

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              • lmao Buda ... and they were delish! I sprinkled them with Sesame oil, garlic and onion powder
                _______________________________________
                Hello... My name is Kittie and I'm a Font-a-holic.

                Daily Trivia Game ...GDF Fantasy Football League

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                • Fried egg on yellow rice n beans is DIVINE. I make 4 cups of rice at a time just to make sure we have plenty of leftovers to have with fried eggs for the coming days.
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                  • my favorite Colombian place in FL had a couple platters you could choose from. I would always get the one that had white rice, red beans, a thin piece of steak, fried plantain, and a sunny side up egg on top..... drooling just thinking about it!!

                    "There's something about turning the pages of a book or magazine and the felling of rubbing your hands across the words."

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                    there is no grey area when it comes to 1 color logos.

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                    • OMG, I'm still full from lunch and yet my mouth totally watered upon reading that.
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                      Burn the land and boil the sea, you can't take the sky from me.

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                      • Just found this recipe for Strawberry Balsamic Vinaigrette. Now (believe it or now) I actually want a nice salad!


                        Last edited by garricks; 04-24-2013, 10:06 PM.
                        This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                        "I put my heart and my soul into my work, and have lost my mind in the process."

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                        • I adore Balsamic ... this sounds awesome
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                          Hello... My name is Kittie and I'm a Font-a-holic.

                          Daily Trivia Game ...GDF Fantasy Football League

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                          • Bacon & Gouda Twice Baked Potatoes

                            This post is brought to you by the letter E and the number 9. Those are the buttons I push to get a Twix out of the candy machine.
                            "I put my heart and my soul into my work, and have lost my mind in the process."

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                            • Chocolate Stout Cake

                              Cook Time: 45 mins | Makes: 20-24 servings | Difficulty: Medium

                              Ingredients

                              Cake
                              2 cups stout (Guinness)
                              4 sticks unsalted butter
                              1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
                              4 cups all purpose flour
                              4 cups sugar
                              1 tablespoon baking soda
                              1 1/2 teaspoons salt
                              4 large eggs
                              1 1/3 cups sour cream

                              Icing
                              2 cups whipping cream
                              1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
                              Directions:

                              Cake

                              Preheat oven to 350F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

                              Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

                              Icing (I'd use Salted Caramel Frosting—Ganache–in the original recipe–is too much):

                              Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

                              Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

                              Notes

                              I baked 2-9" pans for 45-50 minutes until toothpick comes out clean.

                              Source: http://www.epicurious.com/recipes/fo...ut-Cake-107105




                              Salted Caramel Frosting

                              Difficulty: Medium

                              Ingredients

                              Salted Caramel
                              1 cup sugar
                              4 tablespoons water
                              2 tablespoons light corn syrup
                              1/2 cup heavy cream
                              2 tablespoons butter
                              1/2 teaspoon lemon juice
                              1/2 teaspoon salt, kosher or sea

                              Salted Caramel Frosting
                              2 sticks butter at room temperature
                              8 ounces of cream cheese
                              3-4 cups sifted powdered sugar
                              1 cup salted caramel (recipe above)

                              Directions
                              Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.MCover the saucepan and let it cook over medium heat for 3 minutes. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.

                              *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.

                              Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator.


                              Frosting
                              Beat butter and cream cheese at medium speed until creamy.
                              Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
                              Add 1 cup of the salted caramel and beat to combine.
                              Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

                              Notes
                              Be careful adding the cream. Add it slow or it will seize the caramel. If this happens, cover pan and put back on low heat to dissolve the crystals. I made this mistake and had a solid hunk of Caramel that was crunchy and had to bring the heat back on.

                              Source: http://kimberlytaylorimages.com/choc...amel-frosting/

                              Follow the little bit of photos I took while making it here: http://picdish.com/experience/26121-93561

                              ***this is on the menu for Mother's Day Eve Party.
                              Also, this cake when prepared as above is HEAVY. wife nearly dropped it while taking the cake into work for her co-workers birthday.***
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                              • Dang!! That looks sooo good!
                                Sketching not only helps you work out good ideas, it helps you get past the bad ones.

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