View allAll Photos Tagged sweetbreads
Reina : Do you think she said that time?
Hey, are you listening??
miyabi : Looks yummy,,,
She is spacing out 😅
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Buccellato di Lucca is an Italian sweet bread, originating from Lucca, Tuscany. Very tasty.
Thank you for your visits / comments / faves!
Lycoperdon perlatum is considered to be a good edible mushroom when young, when the gleba is still homogeneous and white.[22] They have been referred to as "poor man's sweetbread" due to their texture and flavor. The fruit bodies can be eaten after slicing and frying in batter or egg and breadcrumbs,... Wikipedia
ME: "That great big chunk? I don't think so ..... Dad won't be very happy with the little end you've left for him"....
BERNIE: "Well, maybe I could give him one more slice .... where's that knife gone?" ..
ME: "I think I'll do the slicing .... and mind you don't get any fur on the loaf" ... that icing is very sticky" ....
BERNIE: "I love the sticky icing" ..
Happy Teddy Bear Tuesday
This loaf is a definite keeper .. so tasty with the zest of two whole (huge) oranges in the dough and also in the cream cheese filling that runs through it. Ooooooh... it is yummy!! A yeasted bread that can be done start to finish in 4 hours.
It is called Braided Orange Bread, but it isn't actually braided it is just two halves twisted together. I may braid it next time or figure out a way to twist it better so it stays a bit tighter.
The Clark Brothers at Seedhill...
For some crazy reason, the Exif is showing that I shot this with a Canon. I have never owned a Canon, not that I got anything against them, I didn't borrow a Canon from any of my friends, acquaintances or Sweetbread Joe down at the Royal Winchester and as memory goes, which in my case is poor-to-rock-bottom-bad, I did not rob a camera story on the High Street that very day.
P.S., don't look too closely. This kind of looks okay from a distance but, there are a heck of a lot of mistakes upon closer viewing. I mean't to fix it at some point but, as I don't really have a good functioning computer at the moment and as I am stuck in the midst of a bathroom reno nightmare, it's presented with all its warts... long live la Queen!
*Note: all textures my own, unless specifically credited.
Sometimes even the beastliest cameras aren't enough to capture a scene like this.
I have to resort to drastic measures just to capture this 3km beam of light.
Brent joins us for 3 nights of camping and hiking at Lake O'Hara but will the bus driver kick us off the bus after Amanda cuts the cheese?
Thankfully Brent brought 'TrailLube'! Once we've suffered through the obligatory orientation, it's time to hit the trails for some knee-breaking hiking but an arctic blast forces us to take shelter in a bitterly cold ditch.
Brent seems to be taking my bragging quite well until I push him too far and receive an uppercut to the sweetbreads. He's just jealous that his measly 50 megapixels are no longer top dog.
I'll show him with my whopping 102 Megapixels, nothing beats that right...right?
Thanks for watching
Gavin Hardcastle - Fototripper
Genre: Clitopilus
Espèce: prunulus
Nom français: Clitopile petite prune
No de spécimen (fongarium personnel): Mtt0414
Date: 25 août 2022
Groupe: Clitocybes, Tricholomes et analogues
Cueilleur: Matthieu Sicard
Déterminateur: Matthieu Sicard
Ville: Bolton-Est
Latitude: 45,1978
Longitude: -72,3409
Habitat: Epinettes
Technically a breakfast bread I'm enjoying this with my afternoon tea. Recipe link:http://theknittingblogbymrpuffythedog.blogspot.com/2018/07/ripple-wave-socks-binge-worthy-tv-and.html
Here are my regular Rainbow Lorikeets enjoying there sweet tasty bread. It's smoothed with honey and then dipped in the Nectar
Here are my regular Rainbow Lorikeets enjoying there sweet tasty bread. It's smoothed with honey and then dipped in the Nectar
Soak (thawed?) sweetbreads in cold water for an hour or so, to remove any blood, drain. (Lots of recipes on the internet recommend blanching, but I didn’t find it necessary.). If big, cut into twice-bite-sized pieces.
Prepare an appropriate amount of sliced mushrooms and sliced shallot, set aside in bowls.
Sauter the sweetbreads in lots of butter and some oil (to prevent blackening the butter) until golden brown on both sides. Remove to a plate. Add some more butter, sauter the shallots and mushrooms. Add to the plate with the sweetbreads.
Pour in a mixture (to your taste) of Madeira, dry sherry, Maggi sauce, and a bit of lime/lemon juice. Reduce or add a bit of cornstarch to thicken.
Add back the sweetbreads and mushrooms/shallots, let blend, and serve on a warmed plate with toasted Ciabatta or sourdough.
Panettone is an Italian type of sweet bread originally from Milan, usually prepared and enjoyed for Christmas and New Year in Western, Southern, and Southeastern Europe as well as in Latin America, Eritrea, Australia, the United Kingdom, the United States and Canada.
It has a cupola shape, usually served in wedge shapes, vertically cut.
It is made during a long process that involves curing the dough, which is acidic, similar to sourdough.
The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.
It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked.
If you're as old as I am, you may remember when we ate lots of stuff that one can't find today: liver, brains, kidneys, 'sweetbreads', etc.
I really like smoked cod liver, so I mixed it with scrambled eggs, like my grandmother used to do with brains: I sauteed a bit of diced garlic and shallot in a little slice of butter and oil from the cod liver, then added the cod liver, chopping it into bit-sized pieces with a spatula, then poured in 2 eggs, whisked with a bit of salt & pepper, — and I can't resist — a splash of Maggi.
Stirred it all around and served the lot on a piece of Ciabatta toast, topped with a bit of chopped Italian parsley.
Inspired by Nina from Charlie's Buddies...
Well, it was a very looooong day .. as I was struggling to get them rolled out into rectangles...couldn't seem to make them rectangles.... hahahah.... they kept wanting to be circles..... arrghh#@! ...
and, then, to get the too sloppy cream cheese mixture to stay put and then... criss cross type braiding...hmmmmm...it eluded me I must say. I finally got a couple better ones by the time I got to number 5 and 6 ..
If you've done it you will notice the little bits of overlap in some of the areas... if you are not a baker and think they look pretty good ...alright!! I'd buy them in a bakery too !! For sure!
I'm pretty happy with them.. haven't tasted one yet.... after supper ....mmmm... they look and smell amazing....
Used a Striezel recipe...(Austrian Sweet Bread)
PENTAX K-1 • FF Mode • 1600 ISO • Pentax FA* 85mm F1.4 (IF) SE
Roasted Veal Kidney and Sweetbreads in Cream with Morel and Truffle, Mediterranean Rice • Fricassée de Rognon et Ris de Veau à la Crème aux Morilles et Truffe, Riz Méditerranéen
sweet dough baked with crème d'amande, and fresh raspberries then topped with confectioner's sugar and toasted almonds. based on a richard bertinet recipe. totoro approved!
糸魚川市内で見つけた菓子パン。
懐かしいデザインのパッケージに心惹かれて買いました。
柔らかいパンにクリームが挟まっていてとてもおいしいですよ。
I found sweet bread in Itoigawa City, Niigata Prefecture.
I was attracted by a package of nostalgia and bought it.
Cream is caught in soft bread and it is very tasty.
Vasilopita "Βασιλόπιτα in Greek" is a New Year's Day bread or cake in Greece and many other areas in eastern Europe and the Balkans,
This is traditional Greek sweet bread called Vasilopita.
Its a custom of ours to bake this bread and cut it on New Years day
with all the family and friends, its the same bread as our Easter bread
the only difference we put a coin in this one for good luck and who ever
finds the coin has good luck for the whole year.
P.S. the chocolate works is my idea to change a bit the look:-)
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*KW*SweetBread-set
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*KW*chococorone(display)
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*KW*SweetBread-set(B) brown
*KW*SweetBread-set(K) black
*KW*SweetBread-set(W) white
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Vasilopita "Βασιλόπιτα in Greek" is a New Year's Day bread or cake in Greece and many other areas in eastern Europe and the Balkans,
This is traditional Greek sweet bread called Vasilopita.
It is a custom of ours to bake this bread and cut it on New Years day
with all the family and friends, it is the same bread as our Easter bread with
the only difference we put a coin in this one for good luck, who ever
finds the coin has good luck for the whole year.
Happy New Year everyone!
If I were to make a trendy California eatery, I would call it "Pinkdrop."
Any investors? Anybody with some fat cash they want to throw at me?
I figure it'll be like, a French bistro experience coupled with a candy store motif. So, foie gras wrapped in bacon and topped with, say, crushed M&Ms? Sweetbreads poached in 7-UP? Yum! Those silly French!
Mmmm. Delicious.
Anyway, hey, we got a new contest running -- fire up those creative juices, because this one demands you dance for your dinner.
www.thestoryverse.com/go/2009/09/08/contest-werewolves-an...
(Oh, by the way, this waterdrop is actually resting on the side of a head of white cabbage. Nope. Not kidding.)
is a traditional Mexican sweet bread (pan dulce) with similar consistency to a brioche. Conchas get their name from their round shape and their striped, seashell-like appearance.
I found this recipe for Almond & Marzipan Roulade in Saveur magazing and finally got around to making it... and I have to say it's amazing!!!!! It was a super easy recipe to follow and I was impressed with the wonderful taste - just like it came from a Danish bakery. It is a "wet" dough so I ended up adding quite a bit of extra flour to keep it from sticking to my hands but you'll find the refrigeration time firms up the dough. I was too lazy to toast the almonds but another time I would do that. I also substituted almond paste for marzipan simply because that's what I had on hand. Next time instead of the lemon syrup topping I would make a lemon glaze. Recipe link:http://www.saveur.com/article/Recipes/Almond-Marzipan-Roulade
Kokoretsi (Greek) or Kokoreç (Turkish) is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.