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7 travel apps for making sure your next road trip doesn't end in disaster

With spring in full swing, now is the perfect time to start planning for a road trip or two Road trips are all about enjoying the open highways and being surprised by what you find along the way to your destination. But that doesn't mean they can't be made better with a little planning. See also: 22 tips for navigating New York like a pro There are many apps that offer travel help — so many ...

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Dinner 1/30

Jere was happy to be finally preparing dinner, so he made some good old Canadian Dishes



Any beverages are also available, he's a son of Dionysus so anything and everything is available.

submitted by /u/Marvelvsdc00 to /r/CampHalfBloodRP
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Posted on 30 January 2016

A mostly foreign breakfast

  • Kedgeree - smoked and flaked haddock, boiled rice, parsely, boiled eggs, curry powder, and butter

  • Khabees - some sort of sweet dish from the Middle East (I think)

  • Khaman - ground chickpeas

  • Kolache - a Czech and Slovak pastry

  • Kulcha - a Pakistani bread thing

  • Kulich - bread that looks like cake

  • Lox



submitted by /u/RottfangConspiricy to /r/CampHalfBloodRP
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Posted on 26 September 2015

Publix 7 Layer Salad

I don't know if this is the right thread for it, but I'd like to take a minute to talk about Publix's 7 Layer Salad. It looks something like this.

It's a pretty hearty salad and by itself rings in to about 450-500 calories.

~32g Protein

~31g Fat

~13g Carbs

Now I don't know about you but I grew up with the sentiment that salads are pretty much as healthy as it gets. Losing weight? Eat a salad.

Now this isn't bashing on the seven layer salad per se, but my boyfriend bought me one the other day (being the sweet man he is) and brought it over to me as a surprise lunch.

Do you know what the dressing is?

It's a 3oz cup of straight mayonnaise.

Seriously. Straight mayo to glob all over a salad. That adds almost 300 calories alone from what is supposed to be a dressing. So if I had used it, I would have just eaten an ~800 calorie lunch.

I'm just saying, a few years ago, I would have smothered that salad with the mayo, ate all of it, and rewarded myself later with something because "I'd eaten light and healthy" for lunch.

Sorry if this seems a little preachy, I'm not trying to be. Just kinda took me by surprise that the dressing I got was a full on cup of mayonnaise.

submitted by /u/tomkitty to /r/fatlogic
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Posted on 11 September 2015

What local food does your country/state/province have?

Recently I've been craving some Zombie Burger, which is a local burger joint on the hipster side of Des Moines that is know for outrageous creations such as the Walking Ched, Undead Elvis, the George Remero's Pitsburrger, and their own take on Poutine. So I was wondering if the PLounge has any local food restaurants with crazy or notable creations or dishes.

So any outstanding foods or favorite places to eat?

submitted by /u/DemonRolo to /r/MLPLounge
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Posted on 25 March 2015

Best Burger In Tacoma (Extended Area, As Well)

When I moved here, I was told stories of good food. When I got here, you suggested some places. And when you "all" said Parkway Tavern, my wife and I went.

Nope. Not the best burgers in town. It was 5/10, and the bartender even noted that our burgers last night were pretty much exactly how they always are.

Now call be a burger snob, but coming from Pittsburgh, my expectations are very, very high. Our leading competitor is Fatheads in Pittsburgh, PA. Their burgers are handmade with love and deliciousness.

So.... Round two! Where is the BEST burger in town?!

EDIT 1: "Best" is not related to health. We're talking quality and taste, nothing more.

submitted by /u/tehraven to /r/Tacoma
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Posted on 16 March 2015

Cream Cheese Hollandaise Sauce?

Has anyone made a cream cheese holandaise sauce? I'm trying to recreate an eggs Benedict from Snooze in Denver called the Bella Bella Benny, here's some pictures if that helps.

Here is the description from the menu as well: " Thin slices of prosciutto, Taleggio cheese, and perfectly poached eggs on toasted ciabatta, topped with cream cheese hollandaise, balsamic glaze and arugula. Ciao Bella!"

pic 1

pic 2


submitted by /u/brrntoast to /r/AskCulinary
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Posted on 6 February 2015

First attempt at cornbread, still missing something

My cornbread:

Images with and without flash

I prefer my cornbread to be sweet which it is but it is still missing something. It came out almost looking the way I want it but the inside still tasted a bit bland. I am trying to get it to taste like this cornbread I had at a restaurant called Wildwood BBQ in NYC which is now closed.

Here's another image of the cornbread that was at Wildwood:

Theirs was outstanding, trying to duplicate it but unsuccessful so far. Any insight would be greatly appreciated.

Here was my recipe:

Dry ingredients:

1 1/2 cups all purpose flour

3/4 cup Indian Head stone ground yellow cornmeal

1 cup granulated white sugar

1 tablespoon baking powder

Wet ingredients:

1 cup 2% milk

2 eggs

1/2 cup melted butter (butter was salted so I did not add extra salt)

1/3 cup vegetable oil

1/3 cup honey

Preheated cast iron skillet with vegetable oil coated in skillet. Batter sizzled as soon as it was poured into skillet. Baked at about 400 degrees for approximately 25 minutes.

What am I missing?

submitted by /u/ajsgolf to /r/recipes
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Posted on 17 November 2014

Need a cornbread recipe

There was a restaurant in NYC called Wildwood BBQ which has now closed but they had, what I considered to be, the best cornbread in the world. I prefer it to be sweet and it was outstanding, nice and crispy, cooked just right. It was prepared in a cast iron skillet. I think they used honey but not 100% sure. I've done everything I can to try to obtain that recipe but have not been successful as of yet. Does anyone know anyone who may have worked there or have insight about that restaurant? I know Lou Elrose was the pit master and I've tried reaching out to him but have been unsuccessful. I've tried numerous times to duplicate this recipe but have failed so far. Here's a link to an image of it: Any suggestions/advice/recommendations would be extremely appreciated.

submitted by /u/ajsgolf to /r/recipes
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Posted on 14 November 2014

The best frituurs/friteries in Belgium: a list by r/Belgium

Introduction and a bit of history

The frituur or friterie is a phenomenon unique for Belgium (and the northern regions of France and the southern regions of The Netherland, but that's because they are close to the border). It's a place owned by a local where you can buy fries and other snacks. It's not owned by a chain. The local culture of frituur/friteries is one of the main reason why McDonald's isn't that popular in Belgium. Every village know has a churche, pub and frituur.

The tradition of frituurs is about as old as Belgium itself. The first one was in Antwerp according to some sources in 1842. Now there are about 5000 frituurs/friteries in Belgium, which is one for every 2500 Belgians.

your typical Belgian has one favourite Frituur/friterie to which he stays loyal. The owner knows his costumers like most pub owners know the regulars. When a Belgian moves, he encounters a great deal of stress when looking for a new frituur/friterie. Discussions about which place has the best fries are often very emotional, because it hits the very core of our national identity.

don't take this too serious.

How to order

The menu of a frituur/friterie is roughly the same, although differences occur. Some of them have local specialities like a homemade sauce like tartaar. Important to notice is that Belgians don't go to a frituur/friterie for culinary expeditions. Most of them order the very same thing every time. It's not a restaurant as well: don't expect a waiter that brings your order.

Step by step

  1. You enter the frituur and walk to the counter. Take a look at the menu above your head (the red thing). It's a list of what you can order here with the price next to it. If there's a line you should try and decide what you want whilst waiting in line. You pay after making your order. Sauce is not included in the price and should be ordered separately. Mayonaise and ketchup are popular, but for the more adventurous eater there are options as well.

  2. When you made your choice and the friturist is listening, you can tell him what you want in no particular order. He or she might ask extra questions, like Mag ter zout ip de frietjes or moet 't curry of tomaat zijn or ist om mee te pakken. Ask a local friend to translate if you don't understand their language. They often speak with a heavy accent. (Source: Come from West Flanders, tried to order fries in Leuven)

  3. Now you can take a seat. Often you can take your own drink out of the refrigerator. Some frituurs/friteries don't have a place to sit and are take-away only. If you're comfortable enough, you might do some small talk. They are often well aware of what's happening in the neighbourhood because everyone visits a frituur/friterie once in a while; rich or poor.

  4. When your order is ready, they might bring it to your table, but when it's busy, they might just shout some key elements of your order so you know yours is ready. Bicky met een cola light for instance. Get up to the counter and take your meal. Enjoy it.

  5. After your meal it's often expected to clean your table yourself.

To the essence of this post

I'm sorry for the long introduction, but let's go to the essential plan behind this post.

have you ever encountered the situation that you're in strange regions, that you are hungry for some fries but don't know which frituur/friterie? Here's your solution!

If everyone on /r/belgium lists up which frituur/friterie (s)he likes and what some local specialities are, we could build an extensive list. So that no one should ever have to deal with the stressful situation of what frituur/friterie to choose.

I shall make top level answers with every province and Brussels to keep this organized. Answer underneath in the right province. This is the best way to support your local frituur/friterie.

How to respond

  • Name of the village where it's located

  • name of the frituur/friterie

  • why is it good? What should we order there? Is the owner friendly? Additional information?

submitted by /u/Knoflookperser to /r/belgium
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Posted on 12 August 2014

online store/eatery reviews

(Firstly apologies for any formatting issues - I'm typing on my phone)

Every so often I will review a food establishment on Urbanspoon, Foodspotting, even on Facebook. These reviews are both positive and negative depending on my experience. I try to be as objective as possible. If it is a poor experience I will try and highlight some positives.

Fast forward to today. I went to a cafe that won best new cafe for my city for 2013. I ordered my meal and was left underwhelmed. I proceeded to Facebook and Foodspotting it with both negative and positives that I experienced.

This evening while checking my Facebook feed I noticed the page of the cafe complaining about negative social media reviews posted 30mins ago. I'm always of the opinion that negatives and positives should be reported to ensure any future patrons can see all views. Much like what a restaurant critic does.

So TFTC, what is your stance on the use of social media to review businesses (especially when done in a balanced way). Should businesses become all precious about it? Or should they take it as constructive criticism and aim to improve?

submitted by /u/m1ssT to /r/TalesFromTheCustomer
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Posted on 8 October 2013

Mountainous mountain climbers.

I am currently packing a bag to go climb Kili, and in doing so have been reminded of a FPS that I experienced, but did not recognise in my pre-Reddit state. I'll try keep it short and sweet, so as not to turn it into a fat people hate story.

Be me last year (18, at the time, 5"3 and mid-relapse skinny)

Be climbing a big mountain in Africa with a group of people I've never met before.

MFW I meet them at the airport and only two look able to climb mountains.

MFW the others look like mountains.

Try not to judge, maybe they're all really strong and good climbers with a bit of weight. It happens.

fly to Africa. fuckyeahgonnabethebestexperienceofmylife.gif

After flight, take 2 hour coach to village, then 40 minute walk uphill to gite.

MFW we have to stop 3 times for one girl, (5"8, 300lbs, S) in 40 minutes.

We're supposed to be climbing a 4,167m mountain.

Spoiler alert; She's not going to make it.

She bitches about the food non-stop. The food is incredible.

"I only eat chicken and chips"

We stumble up the hill; average day of walking takes 30% longer than it ought to.

S moans about knees. Z moans about heat. S2 moans about feet. N moans about not stopping enough.

Reach base camp, tomorrow we summit! FUCKYEAH.

Out of the 8 kids on the trip, 5 decided to stay at base camp rather than attempt the summit.

MFW you've paid to NOT summit the mountain.

Summit day, me, Tall Guy and Dopey wake up super early to climb


Without other members of the team, climbing is suddenly very speedy.

What ought to have been a 9 hour round trip took 5.

We made it.

We stumble back down the mountain and spend a day in Marrakech.

S spends entire day guzzling this Fanta, with about 8x the sugar of normal.

Tastes like orange scented beetus syrup.

Admits that she didn't read anything about the trip; had no idea it was a summit trek. Thought it was safari.

I have no face.

And now I'm going to go and climb a mountain with people who are actually prepared to do so! I cannot wait to come home to pages and pages of yummy blue beetus!

submitted by /u/EATthrowaway to /r/fatpeoplestories
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Posted on 21 June 2013

Getting a nice thick breading on tofu, like catfish.

A favorite restaurant in the area has a "southern fried tofu" that is a vegan version. Think corn meal breaded catfish. I've found that I can do this with cajun seasoning, egg in milk, flour, and cornmeal (edit: a non vegan version, though I would be interested in a vegan one), however I can never get a good thick ultra crispy crust. It gets on there for sure, but it's very cube like, and it is crispy, but not as much as the restauraunt. Is this because I don't use a legit deep frier? How do I get it on the tofu better? Here is a picture for reference:

You are the best.

Edit: Thanks for all your comments. See sentence above.

submitted by /u/moshtrocity to /r/AskCulinary
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Posted on 9 June 2013