View allAll Photos Tagged crispy
Stage one of cheese-bacon crispies is complete. They're now in the refrigerator. Will be baked tomorrow and then frozen. (They look so scanty in relation to the amount of cussing I did when cooking and crumbling all that bacon!)
Some crispy bacon for the bacon fried rice
Cook over medium-low heat, turning often until nice and crispy. I think it took at least 10 minutes, but probably more.
These are my take on one of my all time favourite snacks - French Twists from Barry's Bakery. Sweet and loaded with cinnamon, they're a perfect coffee accompaniment mid afternoon.
Crispy Cinnamon Twists
36 twists
2 cups flour
1 cup spelt flour
1 tsp bakers ammonia
2 tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cream of tartar
2 tbsp camelina oil
2 tbsp melted butter
1 cup milk
1 tbsp cinnamon
1 tbsp raw sugar
1 tbsp melted butter
Preheat oven to 425F.
In a medium bowl, mix together flour, baker’s ammonia, baking powder, sugar, salt, and cream of tartar. Mix in oil and milk to form a soft dough.
Turn dough onto a lightly floured surface. Knead until smooth.
Roll dough into a 16” x 8” rectangle.
Mix together cinnamon and 1 Tbsp sugar.
Brush dough with melted butter and sprinkle with cinnamon sugar mixture.
Cut dough into ½” wide strips.
Twist each strip and place twists 1” apart on an un-greased baking sheet.
Bake 8-10 minutes, until golden brown and crisp.
Quarter caste
Loupgarou
Evil eye
Deaf
Heatwave
Chimera
Lucifer rising
The drop
End game
Open gates of fire
The plateau phase
I made these for a tea party a few months back. Wanted to try something new and this recipe had been delicious! Rice crispy treats. A must try.
Chicken Liver Pâté
Jicama-olive relish. ($8)
extra virgin
Kansas City, Missouri
(August 6, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
leica M6 // zeiss planar T* 50mm/f2 // fuji 160S
... makes any dish better. this shot is from a roll i developed several weeks ago, need to finish the roll of neopan that's been in my camera forever!
These are my take on one of my all time favourite snacks - French Twists from Barry's Bakery. Sweet and loaded with cinnamon, they're a perfect coffee accompaniment mid afternoon.
Crispy Cinnamon Twists
36 twists
2 cups flour
1 cup spelt flour
1 tsp bakers ammonia
2 tsp baking powder
2 tbsp sugar
½ tsp salt
½ tsp cream of tartar
2 tbsp camelina oil
2 tbsp melted butter
1 cup milk
1 tbsp cinnamon
1 tbsp raw sugar
1 tbsp melted butter
Preheat oven to 425F.
In a medium bowl, mix together flour, baker’s ammonia, baking powder, sugar, salt, and cream of tartar. Mix in oil and milk to form a soft dough.
Turn dough onto a lightly floured surface. Knead until smooth.
Roll dough into a 16” x 8” rectangle.
Mix together cinnamon and 1 Tbsp sugar.
Brush dough with melted butter and sprinkle with cinnamon sugar mixture.
Cut dough into ½” wide strips.
Twist each strip and place twists 1” apart on an un-greased baking sheet.
Bake 8-10 minutes, until golden brown and crisp.
Crispy Pork Confit
Smoked bacon marmalade and grilled ramps.
($34)
Notes: Beneath the marmalade was a thin, ultra-crispy layer of crackling, which was such a surprise to find.
ABC Kitchen
New York, New York
(May 1, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Just to keep in touch, I'm posting a food photo. I visited a new Vietnamese restaurant in my area, today. The owner advised me to eat the roll inside a lettuce leaf, combined w/ the carrot-daikon radish slaw & a mint leaf or two. It was a delicious blend of flavors & textures--right up my alley! I did like the composition of this shot. It looks very inviting to me!
Crispy Chicken Sandwich
Fried chicken, sriracha aïoli, pickled red onion, & cilantro on Acme pain de mie.
Kin Khao
San Francisco, California
(December 4, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
What a fun dish to make! This roasted potato casserole is made of thinly sliced German Butterball potatoes and shallots seasoned with duck fat, aleppo pepper, course salt, and thyme. I love the crispy edges contrasting with the tender middle. This sidedish looks so handsome I can see myself serving it at Thanksgiving in lieu of mashed potato.
Recipe from smitten kitchen. Read more at Dessert By Candy.
A (typically domestic) beer kept in the crisper drawer of a refrigerator because the door is full of Pepper sauces and the shelves are filled with steaks.
We ate squab. I was trying to impress my partner's Chinese family, so I ate pretty much the whole thing, including it's entire head (beak included). My plan worked, and my partner's mother still talks about how I "ate like a Chinese". This is opposed to another member of our group who took one look at the squab, excused himself, walked out of the restaurant and threw up.
I never used to like squash, of any kind (I still hate pumpkin flavoured anything, even pie!) but recently I've been turned onto the decadent world of oven-roasted "fries" made from Delicata squash. The skins are thin and edible, eliminating the need to peel the fussy suckers, and when cut up into matchsticks all it takes is 35 minutes in a 425F oven on a non-stick spray - coated baking sheet with a sprinkle of salt and pepper before you can nosh your way into delicious territory!
If you've ever had sweet potato fries, the taste is almost identical. Try it if you ever get your hands on these babies!