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Last Saturday I lost one of my best friends, my grandfather. He told me a few days before he died, to make sure that I do what I loved to do today. So, the smoker is going, sipping on an @carolinabrewery Flagship IPA & singing along with @lyle_lovett while sitting on the deck. Life is very precious, so enjoy the moment. .
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#Food #Foodie #foodporn #liveauthentic #foodbeast #eeeeeats #eatfamous #feedfeed #dailyfoodfeed #onthetable #lifeandthyme #f52grams #tastingtable #famfirst #familylove #familyouting #familytrip #familiesareforever #familyvacation #grandfather #famiglia #familytimeisthebesttime #familyiseverything #focalmarked #ncbeer #craftbeer
Cuban eggs benedict are perfect for when you want a cuban sandwich, but it’s brunch hours. 📷: @carolynscooking #forkyeah
🎶 I say a little prayer PHO you 🎶 🤣🤣🙏🏻🙏🏻❤️❤️🍜🍜 #sorrynotsorry #mybestfriendswedding

@travinh_ph 's Combination Beef Noodle Soup made with 16! YES, you read that right! 16 traditional herbs and spices, topped with raw slices of New Zealand Rib eye, beef balls, and beef tripe 🐮🐮🐮 ADMIT IT - #gotchasinging 😜😜😜
Starfighter | beef patty topped with a herb crusted portobello mushroom stuffed with cheddar and mozzarella cheese, rosemary garlic aioli, lettuce and tomato | 📸 @inbetweenbuns #burgersTO
Join us December 4th at 7pm for a Vegan Adventure Dinner at The Palace Internation in Durham. Early bird tickets are just $34.99 for this five-course dinner with one alcoholic beverage.
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The Palace International has been serving up authentic African Cuisine to Durham residents since 1989. The traditional ingredients and spices of African cuisine lend themselves well to vegan dishes, and are sure to create a truly flavorful meal you will want to have again and again. -
Tickers are limited for this one night event so be sure to grab yours through the link in our bio before they’re gone! -
Menu:
Course One: Veggie Samosas served with Palace Sauce
Course Two: Plantain Fritters served on top of Maharagwe Ya Nazi (coconut kidney beans)
Course Three: Dengu- Lentils served on a bed of Kenyan rice pilau, topped with ginger collard greens
Course Four: Chickpea Potato Curry served with sliced ugali
Course Five: Coconut Mandazi with mango compote
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*Menu subject to change per restaurant request and produce availability
* Gratuity not included in ticket price
* Our events utilize community seating
@thepalaceint #trifoodies #triangleveganfoodie #raleigh #raleigheats #raleighfoodie #Raleighfood #raleighfoodpics #oakcity #oakcityeats #spoon_ncsu #spoon_duke #spoon_unc #visitnc #ncfoodfinds #northcarolina #919 #919eats #dine919 #durham #durhamfoodie #durhamfood #durhameats
Happy birthday to my hubsy ❤️❤️ Starting out the day with pumpkin pancakes topped with vanilla yogurt, warm cinnamon apple, and maple syrup.
🥂$10.95 #BottomlessMimosas Sat. & Sun. || 🍾1 Bottle FREE Corkage Everyday
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Menus & 4 #OC locations: Zovs.com || #30YearsOfZovs #Brunch #Wine #Dinner
As colorful and loud as the salad was that I posted from yesterday’s dinner, this soup was calm and quiet. I like starting a meal like that with a soup like this. It is a cauliflower celeriac soup with roasted mushrooms and some chopped jalapeño because I had them left from the guacamole I made. 😀
It is seasonal and really great. Here’s how:
Roast a head of garlic, you know how. Let it cool.
In a stockpot, sauté a leek (the white and light green part only). When it’s soft and melty, add a big chopped cauliflower (the one I got from Whole Foods was this crazy monster-size so I used half) and a peeled and chopped big celeriac root. If you’re not familiar, it’s the ugliest thing you may ever see for sale at Whole Foods. Like if you dug it up from your garden you’d throw it far. It is brownish and kind of hairy and looks like maybe a brain. And it has celery-like stalks growing from one end. And it’s expensive! I paid $4.50 for this thing, and the cashier and I had a moment where she was like **wtf are you doing throwing your $$ on this you’re the Only One I have ever rung up for this thing** and I said yeah. It’s not pretty.
However, it tastes 💯in soup. And it helps make it creamy. So I think you should try it and soon the cashiers will know the code without looking in the binder for 4 minutes.
I tossed in a couple parsnips too because I feel like the color went with the others.
And I added salt and some pepper, covered with water, let it simmer a while, blended it with the magic wand, et voila.
And the roasted mushrooms 🍄 are really excellent to both break up the cream-color and add interest. Get them crispy in the oven, that’s key.
Leftovers of this for lunch today! Even though it doesn’t go with the weird af ☀️ summer day. Better for a Fall chill. #fitwithflare

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