396 replies to this topic

[reina]

hi kids! lina n i made a food blog. we're including recipes, as well as places we've eaten at with delicious foods.

http://eatyet.wordpress.com

if any of you want to contribute either a recipe or a a food article, email us at linachelle@gmail.com photos of said food are not necessary, but it would be nice if you had one ^__^

[Natsumi]

linachelle = lina & chelle became one o.o

[Mindy]

logo reminds me of good eats.

and i kept on expecting some lesbo content to show up.

edit: the pic in my sig has the same colour scheme as the logo. lolll

[lchen]

i had another eatyet websit long ago and i m reusing the logo

linachelle = lina & chelle became one o.o

she's my waifuuu

[Mindy]

i'm going to send in my meat and egg custard recipes... when i get home..

haha are you all anti-msg?

[reina]

linachelle = lina & chelle became one o.o

its like the spice girls...two become one. XD

[Mindy]

linachelle = lina & chelle became one o.o

its like the spice girls...two become one. XD

add a cup.







that's not chocolate puddin'

[Calei]

I love the mini-lina-chelle's on there

If I think of something, I'll let you know.

Up here, there's not much for great eateries.

Maybe in the summer, I'll hit up that brick oven pizzaria.

<3 family recipes.

[Natsumi]

linachelle = lina & chelle became one o.o

she's my waifuuu

moar like your hubby

cus your name is now Lina Chelle and reina is Chelle Chelle

rofl

[Mindy]

linachelle = lina & chelle became one o.o

she's my waifuuu

moar like your hubby

cus your name is now Lina Chelle and reina is Chelle Chelle

rofl

In my state I cannot stop him. Soon he will be on top of me, his rough hands tearing at my tender flesh, his hot, wet breath pummeling my downy-soft hair and porcelain skin. He will not wait for the agreement of my body, however quick it may rise to meet him. He will take what he desires. His tongue, normally strong and yet supple, will be frighteningly hard as it runs up my throat to my mouth, stabbing between my lips, staking his claim, silently declaring that I am his. His hands, slick with my perspiration, slide down to my quivering knees, prying them apart. I, unwilling to allow him complete access over myself, must defy him, if only for a salvaged sense of self, which is slowly, but surely, being eroded by the commanding, expert ministrations that he places upon my sweltering skin. Soon, but not soon enough he will be at my center, poised to claim me fully, perhaps waiting a moment as I try to contain the strangled plea to continue that is upon my lips. He smiles, confident, powerful, but behind his eyes of the deepest blue I can clearly see a hunger, not only of my flesh, but of my… soul. His desire is not comprised purely of his loins. It is of his heart. He desires me, to be of one mind, one body, one soul. And in that moment, in that secret, sacred moment, I am his. He and I are One.

[lchen]

i'm going to send in my meat and egg custard recipes... when i get home..

haha are you all anti-msg?

only if u can photograph it beautifully

[png83]

awesome

*bookmarks*

[Hosaka-san]

Cute idea. ^__^ I might actually give some of your recipes a try when you guys put more up.

Also, I haven't seen Chelle's chibi in so long, I forgot how cute it was. I wish mine was from a better pic. I look like a smarmy smug bastard chibi. XDDDD

[png83]

This isn't my recipe, but I've done it several times and it tastes great. No pics though, the ribs never survive long enough to be photographed Maybe next time. EXCELLENT with rice.

Pork Riblets Braised in Vietnamese Caramel Sauce
from Molly Stevens' All About Braising
Serves 2 as a meal or 4 as a starter

1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1/3 cup fish sauce
1/3 cup sliced shallots
1 teaspoon cracked black pepper
1 slab baby back ribs (1.75 to 2 lbs)
sawed lengthwise in half

Spread the sugar in the bottom of a wide heavy-based skillet. Pour over 1/4 cup of the water and the lemon juice.
Let it sit for a minute. Then heat over medium heat until the sugar begins to liquefy. Reduce the heat the medium low and let
the caramel boil until it turns red.

Remove it from the heat and slowly pour 1/4 cup water and the fish sauce into the caramel. Return to the heat and stir.
Let boil for a few minutes, until the sauce is smooth and a bit thick. Add the shallots and pepper and simmer for
another 2 minutes. Remove from the heat.

Separate the pork ribs into individual riblets by cutting down between the bones. Add them to the caramel sauce, stir to coat,
and bring to a simmer over low heat. Cover and braise, stirring every 15 minutes with tongs, for 90 minutes. Don't let
the caramel sauce boil; if the heat is too high then use a diffuser. The ribs are done when they have become tender enough
to pull easily away from the bone and are a deep mahogany colour. At this point, you can serve them or store them. If you
want to store them, let them cool and then store in the fridge for 1 to 3 days. To reheat, pop them in an oven preheated
to 180 degrees Celsius for 20 minutes.

[lchen]

report on food places or regional specialties of wherever u r or places u've been
png u've been everywhere, dont u have photos of food?