Just as a brief note: the community has been placed on moderated status for the time being.

If you have any questions or concerns, contact the moderators at foodporn @ intarnets . com, which is our collective email address.

Hey ya'll.

In addition to putting the community on moderated status posts, I've also moderated membership for the time being. Every time we have a huge blow-up like we just did, the trolls come pouring in.

Therefore, I'm going to give prospective members a heads-up to what will get you not accepted.

1. If you belong to a plethora of snark communities, you're not getting approved. Are all or most of your community memberships to places like stupid_free and sf_drama? You're not getting in.
2. If you have a brand new journal created in the last two days, you're not getting approved.
3. If you have a completely locked-down journal with no visible public entries, you're not getting approved.

If you fit any or all of these, by all means- email the moderators and state your intentions. I've already had one user email and tell us that even though it may look like she's coming here to start trouble (she belonged to a few snark communities), that she was coming in peace. I let her membership through. The other seven people who applied, however, were denied.

All of them, obviously, are more than welcome to reapply. Just email the mods first. foodporn @ intarnets . com will reach all of us at once.

edited to add #3, because I forgot.

my dear food porn friends, if you are part of this community, and you didn't like the first post of this series, please don't follow this link.

Now, then: I got an email from Epicurious today, which featured the above styling: French fries in a drinking glass.

It's interesting and amusing, but would anyone ever actually serve French fries like this?

Okay, so I promised... someone (I forget who) that I'd post about the fruit crumble I made last night. No pictures, because we ate it...

This is what I usually make to use up the fruit that we have in the house before it goes bad. So what goes into it depends on what I have. It's very much an all purpose recipe. Put your own favorites into it.

Last night, it had 4 small Granny Smith apples, two medium Gala apples and a HUGE Fuji apple. There were also two over-ripe pears and a pint of cranberries.

Clean and prep your fruit. In this case, peel (or not - depends on you. Last night, I peeled the apples), core and slice the apples and pears. Mix all fruit together with cinnamon to taste. Put fruit into an 8x8 baking dish.

Drizzle fruit with maple syrup. Use about 2/3 of a cup.

In a bowl, cream together 1/2 butter with 1/2 cup brown sugar. Add 3/4 cup all purpose flour and 3/4 cup rolled oats. Mix well.

Top fruit with crumb mixture and bake for 35 minutes at 375 degrees. Serve warm.

This is VERY substitution friendly. I've used granola in place of the rolled oats, and added other spices depending on my mood and what fruit we had.

I have a lovely box of leftover sushi I couldn't finish last night, including a cooked eek and crab roll, some salmon and tuna nigiri, octopus nigiri, and a salmon and avocado roll. It's all in together. Should I throw it out, or is any of it worth taking the risk of salvaging?

hi guys, i'm back again with another question.

i've decided to try the Buttery Lemon Shrimp recipe from the book Superfast Suppers by CookingLight. i bought all of the ingredients, but it calls for 1/4 cup yogurt-based spread (such as Brummel & Brown) and they didn't have it at ralphs. i looked for another kind but failed. so, i was wondering, do you think it really matters that i'm omitting the spread? i'm supposed to cook this tonight for some people and i'm so mad at myself for not just going to a different store to look.. but at the time i was in a hurry and wanted to get home.

this is the recipe just so you understand:

1/4 cup yogurt-based spread
2 tablespoon lemon juice
1 tsp worcestershire sauce
1/2 tsp paprika
cooking spray
1 1/2 lbs peeled and deveined shrimp
1 tsp old bay seasoning
2 tablespoon chopped fresh parsley

thanks guys.

[If I remember it right, this would be my very first post.]



This was part of our "test" recipe for our holiday dinner.  The original recipe was from Gourmet Magazine (Dec 2007), but my boyfriend made revisions based on what we had on hand at the time.  It came out VERY flavorful and even when re-heated the next day, it was heavenly!  Actually when we made the Gourmet recipe this one turned out to be a better recipe.  Hurray for experiments.  :-)

If you'd like to try this yourself, the recipe is here.  Enjoy!