the cadaver in the kitchen

On the internets I'm known as the cadaver.
This is my virtual kitchen.

theswindlr:

Frozen Peas from SuckUK; a fantastic piece of design as metaphor (as well as a super convenient way to make a spherical ice “cube”.

via Gizmodo

Imma use it for candy

(via forever-braless)

scissorsandthread:

Oven Temperature Conversion Chart | Sweetopia
As someone who has many different cookbooks from all over the place, I am so excited to have this chart, because now I don’t have to constantly google ‘fahrenheit to celsius conversion’. Print and laminate so you don’t get cake batter on it!
p.s - check out the rest of Sweetopia for more fantastic kitchen guides!

scissorsandthread:

Oven Temperature Conversion Chart | Sweetopia

As someone who has many different cookbooks from all over the place, I am so excited to have this chart, because now I don’t have to constantly google ‘fahrenheit to celsius conversion’. Print and laminate so you don’t get cake batter on it!

p.s - check out the rest of Sweetopia for more fantastic kitchen guides!

marissalosesit:

3 Ingredient Sweet Potato Burger
I’m not kidding. And they taste phenomenaul at about 160kcal a patty.
Cut up 3 large sweet potatoes, then boil them until soft.
While that’s cooking, mash up 4 cans of white beans with a fork, potato masher, or food processor.
Once the potatoes are cooked, add them together with 2Tbsp crushed red pepper flakes and mash it all together.
Form into patties, throw in the oven at 425* F until the edges start to crisp.
So fucking easy. Thank me later.

marissalosesit:

3 Ingredient Sweet Potato Burger

I’m not kidding. And they taste phenomenaul at about 160kcal a patty.

  • Cut up 3 large sweet potatoes, then boil them until soft.
  • While that’s cooking, mash up 4 cans of white beans with a fork, potato masher, or food processor.
  • Once the potatoes are cooked, add them together with 2Tbsp crushed red pepper flakes and mash it all together.
  • Form into patties, throw in the oven at 425* F until the edges start to crisp.

So fucking easy. Thank me later.

poesizing:

gaypocalypse:

i’m taking this pretty neat free online course on edX, SPU27x: Science & Cooking: From Haute Cuisine to Soft Matter Science, that starts today if anyone would like to join me

they bring in master chefs to talk about their most famous dishes and then harvard professors explain the science behind them, and every week you do a cooking lab in your kitchen and eat the results and how fun does this sound you guys come on

there’s no commitment since it’s free so even if you’re too busy to really do the class you can still register and poke around and engage with it at your own pace so what’s stopping you come learn awesome stuff about food and science!

this sounds really cool