FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
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Amazing! The sugar amounts seem kinda excessive for me at least, but you sound like a cook that knows measurements, loving the references to half and full palm fulls, going to try this recipe out. Different styles of cooking necessitate different styles of approaches. Appreciate the post.
Definitely more of an estimate just cause I was eyeballing it and trying to remember what I did before I forgot it all.
Lot of the stuff I cook for work just kinda gets a little of this and a little of that based on how much I need to make. Then when they like it, I have to go and remember weeks later what it did!