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Home Made Yogurt in a Sous Vide! "What could I use as a substitute? Why… my SousVide Supreme, of course. I set the temperature for 105°F, added the glass jars, and in 5 hours, had perfect yogurt."
5 likes 2 repins
Preserve Avocados for a Year by Mashing and Freezing Them. Cool! Now I just need to find out when peak avocado season is :)
9 likes 2 comments 48 repins
Piñata cookies: Cookies filled with candies, shaped like burro piñatas.
29 likes 60 repins
From a Cooking Issues article on whole-fish cooking.
2 likes 4 comments 4 repins
SallyAnn Rogers That's not a blender, is it?
Elizabeth Silbermann that fish looks like it's alive
Geoff Dudgeon Yeah: alive with FLAVOR! (also, I hope it's not actually alive)
Jane Wang Not sous vide, rather au-delà de la vie!
From NYTimes: "A Sauce Worth Slaving Over" (Mark Bitman, Worcestershire)
4 likes 12 repins
Blueberry, Strawberry, Peach Schnapps Jello "Shot"
7 likes 34 repins
Champagne jello shots with sparkly sprinkles
24 likes 2 comments 104 repins
Michelle Mampre Do you have the recipe for these?
Jessica De La Vara @Michelle Mampre these aren't champagne jello shots. they are butter beer jello shots (it gets mispinned a lot) the recipe is here http://www.tablespoon.com/r... try this site for real champagne jello shots : http://www.drinksmixer.com/...
Fill an ice tray with melted chocolate and put strawberries in them and the freeze them
30 likes 1 comment 87 repins
Helena Ludwig Oh.... what a sin! :-)
Mini Cinnamon Rolls - Poppers! How cute are those?
17 likes 71 repins
Love this idea for a party. Just pour cornbread batter on top of chili and bake. Maybe in smaller jars ;)
9 likes 57 repins
Perfect for a weekday night: "Pasta tossed with olive oil, garlic, red pepper, parsley, and parmesan... simple, quick, and delicious!"
12 likes 55 repins
Honeycomb Cannelloni -- I've always wanted to try this recipe from Cook with Jamie!
5 likes 13 repins
Grilled sous vide scallops! 35 minutes at 122F, then finished in a super-hot grill pan. (instagr.am/...)
2 likes 17 repins
The Science of Thanksgiving Turkey, from Modernist Cuisine (amzn.to/vEug7Q).
3 likes 3 comments 10 repins
Nicole Inskip LOVE Modernist Cuisine
Geoff Dudgeon Don't tell me you have it!
Nicole Inskip No. My chef friend does though!
A very Pinterest thanksgiving brunch: Mini red pepper frittatas and bacon-wrapped mushroom and thyme cheese soufflés.
4 likes 15 repins
Kristi baked a chocolate-chip-cookie-oreo-brownie creation she found on Pinterest.
Kristi baked a three-layer cookie/oreo/brownie masterpiece she found on Pinterest!
1 like
Kristi baked a three-layer cookie/oreo/brownie masterpiece she found on Pinterest!
Chocolate chip cookie dough truffles. Amazing.
17 likes 1 comment 114 repins
Cheya Johnson These looks amazing. I need to make them!
Another ridiculous shot from Modernist Cuisine: "These slices of grapefruit have been treated with a special enzyme that dissolves the tough connective membrane that holds each bundle of juicy sacs together." (via Seattle Food Geek) amzn.to/e0Eon4
6 likes 17 repins
Oreo-stuffed chocolate chip cookie!
16 likes 1 comment 156 repins
Charlotte Hamilton SUCH a fabulous cookie!
RP: stormy cake...amazing!
20 likes 2 comments 51 repins
Rachelle Morose it's based on a threadless shirt design i think.
Rachelle Morose nevermind i clicked the link.
Duck Consommé With Sous Vide Potato & Laser-Cut Nori (via Seattle Food Geek)
2 likes 7 repins
Tornado Potato: putting food on a stick is generally a good idea. calling it the tornado potato - that is marketing gold.
by superlocal
15 likes 1 comment 24 repins
Ky Wong good old superlocal!
Hot Dog Spaghetti Monsters.
7 likes 2 comments 33 repins
Ali Cherry I'm all for creativity but these are nauseating!
Debra Pike makes me think about my dog...say no more!
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Gene Hansen @Geoff, if you've ever bought store-bought frozen guacamole you'll recognize the mushinesswhen freezing them. The flavor is fine, but it's like pureed. They don't start ripening until after they're picked. The best are Haas from CA or Mexico IMHO.