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lol |
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May 14, 2016 06:30
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| # ? May 14, 2024 22:09 |
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sid is a good person worthy of love but goddamn that chicken gently caress |
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May 14, 2016 06:30
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it looks at once dry and overdone but ready to shoot salmonella into your eyeballs |
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May 14, 2016 06:37
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maybe Sid likes raw chicken and it's ill effects...
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May 14, 2016 06:41
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Bo-Pepper posted:it looks like a chicken spaceship farting out garbage for propulsion Bo-Pepper posted:it looks at once dry and overdone but ready to shoot salmonella into your eyeballs Yeah. I was baffled nobody had commented on it. Recipe: http://www.seriouseats.com/recipes/2010/05/butterflied-roasted-chicken-with-quick-jus-recipe.html And the reasons behind it: http://www.seriouseats.com/2010/05/how-to-roast-a-chicken-butterflied-tips.html This is like a foolproof way to roast a chicken. You use kitchen shears to cut the spine out, then break the breastbone and spread it out, called butterflying or spatchcocking. I think we actually covered this way back when. It looks like maybe he took the skin off the chicken entirely before roasting it?? Don't do that! Even if you don't want to eat the skin, it's like critical to the roasting process. Anyway, follow these steps and you get a golden, crispy-skinned bird with perfectly done legs and breasts in a way that is very difficult to do with the bird just being a big ball of meat like normal. |
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May 14, 2016 08:31
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http://goonswithspoons.com/Steak_Tartare Will post pictures later |
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May 14, 2016 12:44
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May 18, 2016 23:41
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i did forget the cashews though 
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May 18, 2016 23:43
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Looks tasty!
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May 19, 2016 01:18
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 step 1, put pork rashers on barbeque step 2, eat the pork |
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May 19, 2016 13:13
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yum porc
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May 19, 2016 14:33
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here's my latest roast dinner 
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May 19, 2016 14:34
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oh poo poo your post had me literally salivating on the train and im p sure the woman sitting across from me thought i was a horrible creeper |
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May 19, 2016 17:04
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that chicken looks good lol |
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May 19, 2016 17:30
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i rub it with a small amount of rapeseed oil, course salt a little pepper and paprika and roast for about 1h 20-30 at gas mark 5 depending on size then leave to rest for a bit before carving it's usually pretty moist, i think using a gas oven helps with that the roast potatos are peeled, chopped and boiled for about 15 minutes till they go soft in water with a bit of salt, i drain them in a colander and bash them around a bit to roughen up the surface which makes them nice and crispy. then i put them on a baking tray and pour a little rapeseed on top of them and put them in the oven for about 45-50 mins
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May 19, 2016 19:11
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rapeseed oil is also known as canola oil , you can get it quite cheap in the uk as crisp n dry oil it's also relatively healthy
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May 19, 2016 19:15
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treasure bear posted:here's my latest roast dinner Jesus that looks delicious your meals are incredibly photogenic
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May 19, 2016 19:28
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what are the two pastry looking things on the top left, I thought they were potatoes at first but they look hollow? |
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May 19, 2016 22:23
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HighwireAct posted:Jesus that looks delicious thank you Slugnoid posted:what are the two pastry looking things on the top left, I thought they were potatoes at first but they look hollow? yorkshire puddings
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May 19, 2016 23:02
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May 21, 2016 01:52
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I went camping for 3 days recently in a foreign country! Nothing too fancy with the meals, but I do really enjoy cooking out in the middle of nowhere. We had a few cans of tuna and gluten free bread (friend is celiac), so made tuna melts with dijonaisse, nando's peri-peri sauce, and cheese.  Other meals were less complicated, like chili from a can heated up and with hot sauce and goat sausage added. Lots of good food memories, but one I really liked were these all you can eat bowls of lamb stew:  at this place:   It was pretty good. |
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May 24, 2016 19:36
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joke_explainer posted:I went camping for 3 days recently in a foreign country! Looks delicious, and those waterfalls are gorgeous! Which country were you in?
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May 24, 2016 19:40
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HighwireAct posted:Looks delicious, and those waterfalls are gorgeous! Which country were you in? Iceland! I will do a whole post with a some of the pics later but just was going over my photos and saw some food memories and figured I'd post them. |
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May 24, 2016 19:42
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Skirt steak for tacos. 1. Get mortar and pestle 2. Mash with some olive oil into a semi paste: Bunch cilantro Four good size garlic cloves Two jalapeños Half an i guess tennis ball sized onion 3. Lay out your meat and apply some salt pepper and cumin 4. Spread your paste on the meat 5. Roll your meat 6. Put in Ziploc bag, but don't seal it yet you're not done! 7. Add juice of one orange 8. Add juice of three limes 9. Now seal the bag as tight as you can 10. Marinate for no longer than an hour 11. Fire grill while marinating or you can use a broiler too 12. Take meat from bag, scrape the stuff off but if some stays it's fine 13. Grill the meat to medium rare, let rest, chop for tacos Tacos: Corn tortilla browned Guac if you want Meat Cilantro Onion Queso fresco |
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May 24, 2016 21:48
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sounds good. hmm let me try this ... oh my god I marinated that steak for one hour and one minute RUN |
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May 24, 2016 21:54
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King of Bees posted:Skirt steak for tacos. Definitely gonna be trying this one o boy
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May 24, 2016 22:05
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Bo-Pepper posted:sounds good. hmm let me try this ... oh my god I marinated that steak for one hour and one minute RUN  I was specific!
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May 24, 2016 22:24
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I hope you yobbers try and enjoy this recipe. |
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May 24, 2016 22:39
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 I hate cooking but this is real tasty I should've made more spinach because I put some aside to take to work for lunch tomorrow
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May 24, 2016 23:47
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Renegret posted:
man this is making me v hungry right now
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May 24, 2016 23:48
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oneof my greatest joys in life is washing and cutting up a ton of leafy greens n putting them in a pan and watching them shrink
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May 24, 2016 23:50
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Strawberry Jam posted:oneof my greatest joys in life is washing and cutting up a ton of leafy greens n putting them in a pan and watching them shrink I remember the first time I watched my mom steam baby spinach as a child. I made such a big deal because she put the whole bag in there and that it was too much because she couldn't get the cover on. Personally, I just throw it in a hot pan with some garlic, oil, and whatever drippings are leftover from whatever I just cooked before that. Faster, easier, tastes better.
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May 24, 2016 23:54
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i make a meal regularly that needs a giant bunch of rabe that I cook w/ oil & red pepper flakes that comes out pretty nice
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May 24, 2016 23:56
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Renegret posted:I remember the first time I watched my mom steam baby spinach as a child. I made such a big deal because she put the whole bag in there and that it was too much because she couldn't get the cover on. I love filling a whole huge pot with collard and my wife is like "no, it's too much omg. I'm divorcing you." And it makes like two servings and she has apologize love with me. |
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May 25, 2016 01:33
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https://www.youtube.com/watch?v=S_Jzl_bx3fI
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May 25, 2016 01:43
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joke_explainer posted:I went camping for 3 days recently in a foreign country! this looks rad as hell |
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May 25, 2016 03:31
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 im pretty good at bread now this is whole wheat sourdough raisin bread (not sour at all, but naturally leavened w/ my sourdough starter). I've made this one before and maybe posted it but this one was the best yet! It really sprung in the oven and the crust is perfect. poverty goat fucked around with this message at 03:49 on May 25, 2016 |
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May 25, 2016 03:45
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I'll say! Those are beautiful! |
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May 25, 2016 03:46
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drat, nice work on the bread! I hope any of my advice helped. Those are beautiful loaves. |
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May 25, 2016 04:49
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| # ? May 14, 2024 22:09 |
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I was eating at Chopsticks Chinese Cuisine with my mother yesterday. We must've just missed the lunch hour because the place was empty and both doors were wide open. The woman behind the counter (Let's call her: "P") has been working there for 24 years now. P immediately greeted us. P stated that the food has no MSG. P handed us menus and was curious on what we would order. I ordered the pan fried noodles with pulled bbq pork instead of having it with beef. Mother doesn't like to eat too much food (no matter how many times I encourage her to eat more food) so she ordered 2 egg rolls. P liked that I chose pulled pork. P gave the order to the chefs. Mother and I took our seats. P was going back and forth between working and talking to us. P told us the restaurant is open from 11am to 9pm 7 days a week. P advised we come in at 1pm if we don't wanna wait in the rush hour. P talked about the long time customers that were coming in and out. Mother's egg rolls arrived and she wanted me to try a bite (I found refusing to be rude). Never really had tasted one before, it was good. P. brought me my panned friend noodles. I opened the to go box and a cloud of warm steam went into my face as I took a big whiff. drat, it smelled so delicious. Not as delicious as it tasted. The noodles are crispy but become soft when the sauce is added. The pork was to die for. the mushrooms were nice.The veggies were: broccoli, slices of: carrots, onions, a little cabbage or lettuce bits, zucchini, and a vegetable that I can't identify. P the door I was facing out of courtesy while expressing that she didn't want my food to get cold from the wind. I found fortunes are a little corny and ironic. I had 4 $20 bills and 4 singles so I went to the counter and declared I was tipping. She took the money out of he jar and quietly explained to me why but I forget.  Overall great place with good food, good vibes, and fair as heck prices. To any locals of San Diego reading this, it's in the Target/Outback Steak House Shopping center in Rancho Bernardo off Pomerado Road. Chopsticks Chinese Cuisine is to the left of Target. Not directly left of Target. Just walk or cruse down the left side for like 30 seconds, you can't miss it. Menu Side A:  Menu Side B: 
Yobgoblin fucked around with this message at 06:10 on May 25, 2016 ---------------- |
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May 25, 2016 06:07
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