View allAll Photos Tagged Delicious
A monkey baby feeling the extreme delight in holding its mother and sucking mothers tits while in slumber. Wow! mother nature at its very best set at work. We seldom feel so secure like this baby in our tenacious life!
A cup of delicious apple tea. It's always Turkish tradition to offer a cup of tea to all visitors, even if it's for a hard sell in a store by a pushy salesman. True to tradition, we were served this delicious cup of apple tea at the carpet store. You are usually given a choice of normal or apple tea. (there is one more type- the pomegranate tea, but this is not very common). Apple tea is basically hot apply juice and is to die for. This type of small hand-less tea cup is called 'istikana' in Arab countries. (Istanbul, Turkey, Nov. 2014)
This gorgeous ghost sign for Coca-Cola, revealed last year after a building demolition in Andersonville, is now being bricked over. This was inevitably going to happen, but is still sad to see. Perhaps it will be revealed again in another 100 years.
A shot from last november: www.flickr.com/photos/abmarfia/8181220031/
© Andy Marfia 2013 All Rights Reserved
MMMmmmm ... Delicious... :)
Cocoa butter , milk powder , sugar , cocoa powder , cocoa paste, vanilla + pinch of sea salt ! Lots of cocoa butter makes the chocolate extra melty, exactly what I need during those cold mornings !
Mmmmm !
For WH - Copy a Copycat
Had to do my own thing with it, as per usual. Made my lighter due to personal preference. The head tilt, however, was not on purpose. I apparently have a permanent kink in my neck that makes my head crooked all the time. I took dozens of these pictures, yet no matter how hard I tried to keep my head straight, I always ended up like this. lol
Delicious chicken curry. Spicy but nice! The original recipe is from Soma but you will find it on Junglefrog Cooking soon!
Rosedale BBQ: The Rosedale Story
Nestled in the heart of Kansas City, Kansas is one of the country’s finest barbecues. Located at 600 Southwest Boulevard, Rosedale Bar B Que boasts over seventy years of delicious barbecue and friendly, prompt service. Founded by Anthony Rieke and wife Alda and brother- in-law Anthony "Tony" Sieleman on July 4, 1934, Rosedale Bar B Que began as a neighborhood hot dog and beer stand known as "The Bucket Shop." At the Bucket Shop you could buy a half-gallon bucket full of the coldest beer in town for a quarter.
Beer had just been made legal for a short time and the Rieke’s and Sieleman believed they could make a few pennies selling beer…but it wasn’t hot dogs that the partners craved. It was barbecue. On the way home each night they could smell "Fatty" Sharp’s smoking meats a half-mile down the road. "…and Fatty and his wife would get to arguing, it was like going to a show," Rieke said.
So the following summer with $183 and some pocket change between them, the partners decided to start a new business about 100 feet from their beer stand. They paid their first months rent, bought a $20 occupation license, and their first 16 gallon keg of beer, nailed some tin siding on a 12 by 16 foot frame, moved in and fired up their first barbecue pit. During their first winter, they added sheets of plywood to the inside walls to help keep the customers warm at the nine-seat counter.
"It was 1935 and there was no refrigeration in those days. There was an icehouse down the street so we’d go over there and get a 300lb. block of ice for 75 cents and carry it back over. …that would make it sell, having it cold, real cold. And then people would get hungry while drinking beer. It worked together." (Anthony Rieke)
The venture that was intended to help the partners survive the hardships of the Great Depression turned out to be an American Dream come true for them. As the years passed, business grew as well as the barbecue: initially with the 12’ x 16’ building and then with Rieke’s development of the first practical commercial rotisserie barbecue oven. "I had to make sure the meat would cook evenly so I did a test run personally. I crawled in and rode around in it kind of like a carousel, and it all worked out just fine."
When asked what it takes to stay successful in the barbecue business for over 70 years, especially in a town known for barbecue, the family jokes " We just have a different genetic composition …we have smoke running through our veins." (Marisha Smith) The customers say that it is the value, service and continuous tradition over the years that keeps them returning for more.
Rosedale is a down-home place where patrons collect their order at the counter, take their food to one of the tables or booths and dig in. Rosedale has never felt the need to offer trendy items on the menu. They have just stuck to the traditional barbecue fare, thus maintaining a supreme quality in the meats they serve: Brisket, ham, pork and turkey as well as the ever popular ribs and chicken. Loyal to the restaurants inception, they still offer some of the best hot dogs in town. Today you can even top the hot dogs with barbecue style chili. Yummy! The side orders include barbecued baked beans, cole slaw, potato salad, onion rings, jalapeno poppers, corn nuggets, and some of the crispiest golden fries in town. Rosedale’s sauce is a spicy, mildly hot family recipe that compliments the meat to perfection. Many restaurants serve a "Smokey" flavored sauce but Mr. Rieke always believed the smoked flavor should be in the meat, not artificially put into the sauce. For the Rosedale experience at office or home, Rosedale also offers catering and event planning for all occasions.
Rosedale has served itinerants just off the trains, news crews, entertainers, businessmen, blue-collar workers, government officials and even a former president. "During the Depression I couldn’t get a job, and that was probably the best thing to happen to me. If I had …well they probably would have kept me on until I was too old and then laid me off." (Anthony Rieke) He glanced around the restaurant with a slow smile "Then I wouldn’t have had anything."
Anthony Rieke worked daily at the restaurant until his death at age 93 in 1997 at which time his wife Alda Rieke, Sieleman’s sister, continued to visit daily until her death at age 94 in 2002. Today the family tradition is being carried on by their daughter Janelle Brown, granddaughter Marisha Smith and her husband Bill.
Today, Rosedale Barbecue is Kansas City's oldest major barbecue restaurant continuously owned and operated by the same family. Rosedale Barbecue has been recognized by Midwest Living, Bon Appetit, Gourmet, Saveur, Chili Pepper, The Travel Channel, Kansas City Public Television, and many others have written about the Kansas City barbeque institution - Rosedale Barbecue.
...delicious lentil soup is delicious. Plus rye toast and herbal tea. Eaten at my desk while I watch videos on encryption, cryptography, stenography, and various other stuff for my Security + class.
288 calories - 40g carbs - 9g fat - 11g protein
Finished version of the baguettes I made on Sunday. Two are stuffed with turkey and pepperjack, two are plain and were delicious with some goat cheese on. Om nom nom. Next... cheesemaking!!
This is trial #2 of a "butterscotch cake" recipe from a late 1940s-early 1950s shortening box. Clearly, my frosting technique is inadequate to working with a cooked frosting that sets up with lightning speed.
Yes, that is a pizza tray.
Wonderful savory cookies! Lavender shortbread heart cookies dipped in chocolate and topped with blackberries and sprinkled with lavender blossoms.
These are some delicious sauteed mushrooms our friend and neighbor Daisy Rouse made as a side dish for our Christmas Eve dinner. They were so wonderful! Daisy is such a marvelous cook.
INFORMATION ON THE MUSHROOM:
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus, hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap, just as do store-bought white mushrooms.
The word "mushroom" can also be used for a wide variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.
Forms deviating from the standard form usually have more specific names, such as "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference to their similarity to Agaricus or their placement in the order Agaricales. By extension, "mushroom" can also designate the entire fungus when in culture or the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms.
EDIBLE MUSHROOMS:
Edible mushrooms are used extensively in cooking, in many cuisines (notably Chinese, European, and Japanese). Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Though not normally a significant source of vitamin D, some mushrooms can become significant sources after exposure to ultraviolet light, though this also darkens their skin. Mushrooms are also a source of some minerals, including iron, selenium, potassium and phosphorus.
Most mushrooms that are sold in super markets have been commercially grown on mushroom farms. The most popular of these, Agaricus bisporus, is generally considered safe for most people to eat because it is grown in controlled, sterilized environments, though some individuals do not tolerate it well. Several varieties of A. bisporus are grown commercially, including whites, crimini, and portabello. Other cultivated species now available at many grocers include shiitake, maitake or hen-of-the-woods, oyster, and enoki.
There are a number of species of mushroom that are poisonous, and although some resemble certain edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should not be undertaken by individuals not knowledgeable in mushroom identification, unless the individuals limit themselves to a relatively small number of good edible species that are visually distinctive. However even A. bisporus contains 'agaritine' which metabolises when eaten into hydrazine, which is carcinogenic, but this chemical is largely or completely removed by cooking.
More generally, and particularly with gilled mushrooms, separating edible from poisonous species requires meticulous attention to detail; there is no single trait by which all toxic mushrooms can be identified, nor one by which all edible mushrooms can be identified.
Source: Wikipedia