Ended Official BYC 2023 Summer Fair Contest—Fair Food Contest

[Paz]

Seasoned Hummus

 

[tripletfeb]

Entry#1 Jalapeño poppers. One of my favorite ways to cook up the peppers from my garden

 

[TwoCrows]

Entry#1 Jalapeño poppers. One of my favorite ways to cook up the peppers from my garden
View attachment 3594431View attachment 3594432

Oh these look so good!!

 

[Saveria]

Your fair food is weird. Looks very oily and sugary...
Does it need to be a recipe? Or is it just a picture of the food and ingredients?

It is a weird cultural thing, almost every fair food is like that. Your recipe looks great.

 

[Lacy Duckwing]

Does anybody here make Doughboys? If so, I'd love to see some entries of them.

 

[TwoCrows]

Does anybody here make Doughboys? If so, I'd love to see some entries of them.

These are SO good, they should be illegal.

 

[EuroChook]

Mussels of San Giovanni or "cozze di san giovanni". The weather is so hot! Seafood comes off as much lighter going for lunch or dinner in hot weather. Hence fettuccine first cooked in a little sea salt, lightly touched afterwards with garlic butter and olive oil; mussels cooked watchfully to perfection marinara style with a sparse use of zucchini, even yellow bell pepper and a generous dash of a dry Sicilian red wine--bring to the fettuccine, marry them harmoniously, finish with a light grating of Parmigiano-Reggiano or parmesan cheese (not for once remembering how earlier this week a man died under a rumbling landslide of cheeses in an Italian cheese facility, 'Oh mio Dio!'). Serve with more of the Sicilian red, or chinotto with its bitter dark charm (as pictured). All done, buon appetito!

 

[TwoCrows]

Mussels of San Giovanni or "cozze di san giovanni". The weather is so hot! Seafood comes off as much lighter going for lunch or dinner in hot weather. Hence fettuccine first cooked in a little sea salt, lightly touched afterwards with garlic butter and olive oil; mussels cooked watchfully to perfection marinara style with a sparse use of zucchini, even yellow bell pepper and a generous dash of a dry Sicilian red wine--bring to the fettuccine, marry them harmoniously, finish with a light grating of Parmigiano-Reggiano or parmesan cheese (not for once remembering how earlier this week a man died under a rumbling landslide of cheeses in an Italian cheese facility, 'Oh mio Dio!'). Serve with more of the Sicilian red, or chinotto with its bitter dark charm (as pictured). All done, buon appetito!View attachment 3607562

Looks tasty, thanks for entering!

 

[EuroChook]

Looks tasty, thanks for entering!

Thank you, indeed. I couldnt find my deep fried Reese's Pieces pic. So I tossed in this.

 

[TwoCrows]

Thank you, indeed. I couldnt find my deep fried Reese's Pieces pic. So I tossed in this.

Deep fried Reeses Pieces? Sounds awful!