Gemma ⭐️🔰🇺🇸 🇵🇭 🎐#Sunday #Lunch: Bacon sandwich with store-bought rustic roll and homemade brown sauce. #fedifoodie
Anyone who thinks British food is bland has never eaten a proper bacon sandwich with brown sauce.
der Marko 🚲🏃♂️Altstadt von Colmar im Elsass. Eine wunderschöne Stadt mit Flair.
#citytrip #elsass #frankreich #neverstopexploring #fedicamper #roadtrip #cityvibes #kultur #fedifoodie
#citytrip #elsass #frankreich #neverstopexploring #fedicamper #roadtrip #cityvibes #kultur #fedifoodie
der Marko 🚲🏃♂️TIL: wenn man eine Kräuterbutter selbst macht und sie dazu auf Zimmertemperatur kommen lässt, etwas Olivenöl unterrühren, so bleibt sie auch nach dem erneuten Kühlen streichbar...
Grüner Spargel und Rindersteak sind auf dem Grill. Dazu wartet eine Tomatensalsa, Baguette und Parmesan-Bärlauch Butter...
SebastianWenn der Kühlschrank mal wieder leer ist: Würfelzucker hat Nutriscore D und ist damit die gesündere Snack-Alternative zum Butter löffeln! Folgt mir für mehr Ernährungstipps. #fedifoodie
Diligence JonesLike a one-night stand that stood on business, last night's dinner at Pizzaiolo is still on my mind.
Our Bestie Menu:
🐟 Local halibut crudo with breakfast radishes, kumquats, fermented chili + Seka Hills olive oil
🥖 Housemade sesame focaccia with burrata, prosciutto San Daniele + Seka Hills olive oil
🧆 Meatballs al Pizzaiolo
🍗 Pan-roasted chicken with charred savoy cabbage, chickpea ragù, yogurt + chili crunch
🍩 Ricotta donuts with cinnamon gelato + salted caramel
A bottle of Nebiolo made it complete.
That roast chicken....gotdamn. The best I've ever had. Seriously. So much flavor. And that charred cabbage?! Christ. Who burns cabbage and makes it taste delicious?
Such a good meal.
10/10 highly recommend.
Rowan Merewood
James RichardsonThe time of the year has finally come. The temperatures have dropped and it is officially chili time! Tonight we will be making the first batch of the year, and I can't wait. We've got some venison and six types of beans to start!
#food
#MastoEats
#FediFoodie
#chili
#food
#MastoEats
#FediFoodie
#chili
tickfoot
On the left is our biologically homegrown broccoli and on the right is store-bought usda organic. All that chlorophyll on the left floret is a symptom of the biologically diverse and abundant soil in which it was grown. Chlorophyll-rich foods are so deeply nourishing. Idk what the heck this anemic broccoli is the usda calls organic. 🤔
Broccoli has been a tricky crop for us to learn to grow, but oh my if it was not so worth it.