August 29, 2014
nom-food:

Baked chilli cheese fries

nom-food:

Baked chilli cheese fries

(via outthefrontwindow)

August 28, 2014
foodorexia:

Crispy Baked Garlic Fries

foodorexia:

Crispy Baked Garlic Fries

(via outthefrontwindow)

August 26, 2014

(Source: yumyummyyums, via everybody-loves-to-eat)

August 26, 2014
masterchefonfox:

Submitted to MasterChef by sayattheexplorer
My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!
Larb with an international profile
Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 
Poutine with blue cheese
Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 
Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!

masterchefonfox:

Submitted to MasterChef by sayattheexplorer

My desire to highlight all the ingredients was really stumped by the mystery box at first. I had extremely pungent  ingredients such as balsamic vinegar, soy sauce, blue cheese, mustard, and Kosher dill pickles. Bringing these flavors out to the same plate and have them not fight each other is no easy task. Drunk Quebecois food and a refreshing Thai salad to balance the weight of the blue cheese gravy made so much sense! I went all out and got intoxicated to test the recipes!

Larb with an international profile

Instead of the traditional fermented fish and lime elements, I used soy sauce, mustard, pickles, and balsamic vinegar. Rice, beef, nuts and the overall flavor profile remain true to the traditional dish that is both Laotian and Northern Thai. Bright and deep in umami, satisfying and flavorful! 

Poutine with blue cheese

Poutine is a specialty of Quebec, typically served as fries with cheese curds and brown gravy. I used blue cheese curds, soy sauce, and beef broth to make mine. It was not surprisingly phenomenal when sober and divine when intoxicated. 

Go to my blog for the detailed instructions to execute this great plate — bon appetit, have fun and stay tuned for the next challenge!

(via boomermage)

August 18, 2014
adrienneseats:

Garlic Truffle Fries from Shuckers.

adrienneseats:

Garlic Truffle Fries from Shuckers.

(via punkrockbetty)

August 16, 2014

(Source: everybody-loves-to-eat)

August 15, 2014

(Source: tastydashboard, via outthefrontwindow)

August 13, 2014

(Source: bromo-aj, via saltcoastcomfort)

August 13, 2014
food52:

It’s a good day for a giant pile of fries.
(herb salted garlic parmesan french fries via gastrogirl)
(Source: How Sweet Eats)

food52:

It’s a good day for a giant pile of fries.

(herb salted garlic parmesan french fries via gastrogirl)

(Source: How Sweet Eats)

August 2, 2014

(via aristocrator)