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:
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.
This community is for sharing pictures of awesome food, not a platform to advertise.
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Only real photos, please.
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
... or a burning sensation in my sausage.
You can do it yourself on a barbecue.
Just make sure you use the good chorizo that doesn't have a plastic skin.
Source: I'm from a country were chorizo sausage is commonly used and have done it myself.
Jonny Cash intensifies.
Here with batadas bravas and a 2 liter mug of beer. I had to prioritize, so I only finished the beer.
Doesn’t that just make it taste like the wax they’re using to make the flame?
No wax is used. It is alcohol.
flaming hot tubesteak leaving me droolin'