Jerry James Stone

Cooking Questions?   food pornographer, full-time vegetarian, pointy beard enthusiast, and i say 'hella' too much. my posts are tasty, geeky or just plain odd.

These clouds cannot decide if they wanna be scary or pretty

These clouds cannot decide if they wanna be scary or pretty

— 3 days ago with 10 notes
Someone else made me dinner! This never happens. Thanks @johnshih

Someone else made me dinner! This never happens. Thanks @johnshih

— 3 days ago with 19 notes
Lola it’s taking to being outside again. Drinking from the pond is her new favorite thing (and watching the fish)

Lola it’s taking to being outside again. Drinking from the pond is her new favorite thing (and watching the fish)

— 1 week ago with 3 notes
#TBT to when I lived in SF (like 3 days ago) where I launched the Cooking Stoned YouTube channel that started it all. My first video went live on March 23,2012. It hit 10,000 views in a day and now the channel has 1,300,000 views total! Wow. 

This was the cabinet I always did the intro in front of. Leaving it breaks my heart a bit. A lot. 😥

The blog started in November of that year and whatta ride since! 

Thank you to everyone for the support.. I wouldn’t be here without it! ❤️

#TBT to when I lived in SF (like 3 days ago) where I launched the Cooking Stoned YouTube channel that started it all. My first video went live on March 23,2012. It hit 10,000 views in a day and now the channel has 1,300,000 views total! Wow.

This was the cabinet I always did the intro in front of. Leaving it breaks my heart a bit. A lot. 😥

The blog started in November of that year and whatta ride since!

Thank you to everyone for the support.. I wouldn’t be here without it! ❤️

— 1 week ago with 9 notes
#tbt 
The new Cooking Stoned “test kitchen”

The new Cooking Stoned “test kitchen”

— 1 week ago with 14 notes
masterchefonfox:

Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake
Submitted by jerryjamesstone
It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!
When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!
So let’s get to it so you can eat the hell out of this tasty dish!
3 cups milk
1 tsp salt
3 sprigs of rosemary (1 minced)
1 cup grits
1 cup parmesan cheese, shredded
5 asparagus spears
olive oil
1 egg
1 tsp white vinegar
1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.
2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.
3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.
4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.
5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.
6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.
7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.
Enjoy!

masterchefonfox:

Grilled Asparagus with a Poached Egg, Served Over a Rosemary & Parmesan Grit Cake

Submitted by jerryjamesstone

It wasn’t until the first MasterChef Mystery Box At Home Challenge that I cooked with grits. I have eaten them before but being a vegetarian and living in California, they’re tough to come by. One of my favorite things about this challenge between MasterChef, Tumblr, and Plated, is that I am forced to do sh*t I would never do. From Basil Lassis to Hummus Jalapeno Poppers, as a food blogger… this challenge has been hella sweet. It has me thinking outside of the box!

When grits made a second appearance, I had to use them! What better way to bring it all home for the last challenge, right? Thank you, MasterChef!

So let’s get to it so you can eat the hell out of this tasty dish!

  • 3 cups milk
  • 1 tsp salt
  • 3 sprigs of rosemary (1 minced)
  • 1 cup grits
  • 1 cup parmesan cheese, shredded
  • 5 asparagus spears
  • olive oil
  • 1 egg
  • 1 tsp white vinegar

1. Add 3 cups of milk, 1 tsp of salt and 2 sprigs of rosemary to a saucepan and bring it to a boil over a medium-high heat.

2. Remove the rosemary sprigs and slowly add in 1 cup of grits, stirring while adding. Reduce to a medium heat and cook covered until grits are tender; about 20 minutes.

3. Remove from heat and mix in 1 cup of shredded parmesan cheese and 1 teaspoon minced rosemary.

4. Pour mixture into a 9x9 baking dish and let cool, til grits are firm and can be cut like cake. About 30 minutes. Cut into 3” squares. Wrap cake(s) in tinfoil and place in the warmer. Depends on how many servings you are making.

5. Grill 5 spears of asparagus (more for more than a single serving), by trimming them, tossing them with enough olive oil to coat, and grilling them.

6. Fill a small sauce pan with about 4 inches of water, bring to a simmer. Add in 1 tsp of white vinegar and while stirring the water in a circular motion, slip in the egg. Cook the egg for 3 to 5 minutes.

7. Plate the grit cake, grilled asparagus and top with a poached egg. Salt and pepper to taste.

Enjoy!

— 1 week ago with 99 notes
#food  #recipe 
Done! Another @goodfoodawards down. #winning (at Impact Hub Bay Area)

Done! Another @goodfoodawards down. #winning (at Impact Hub Bay Area)

— 1 week ago with 6 notes
#winning 
Pre insulin shock selfie  #blindtasting2014 #hellahoneytasters

Pre insulin shock selfie #blindtasting2014 #hellahoneytasters

— 1 week ago with 3 notes
#hellahoneytasters  #blindtasting2014 
This honeycomb is amazeballs. Light, floral and orange blossom that lingers

This honeycomb is amazeballs. Light, floral and orange blossom that lingers

— 1 week ago with 8 notes
Ready to motorboat these honey samples! #blindtasting2014

Ready to motorboat these honey samples! #blindtasting2014

— 1 week ago with 5 notes
#blindtasting2014 
Who you callin’, honey?! (at Impact Hub Bay Area)

Who you callin’, honey?! (at Impact Hub Bay Area)

— 1 week ago with 1 note
Today I’m judging honey for the Good Food Awards. Stay tuned for some sticky sweet posts!

Today I’m judging honey for the Good Food Awards. Stay tuned for some sticky sweet posts!

— 1 week ago with 2 notes