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om nom nom posted:If anyonwn can name the breeds of hog in my avatar, no google allowed, I will I don't want any upgrades but - I am pretty sure that is a saddleback swine? I believe them to be a British breed. 
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Jan 2, 2017 14:30
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<3 
<3 Vanisher 
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om nom nom posted:If anyonwn can name the breeds of hog in my avatar, no google allowed, I will that's a saddleback or a hampshire, and also i could name that hog dylan because cute af (don't buy me things, give lowtax $5 to keep the forums running or give $5 to the aclu or go crazy and do both, see if i care)
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Jan 2, 2017 18:54
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It's cold and rainy and I'm making beef and vegetable soup |
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Jan 2, 2017 18:58
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poverty goat posted:It's cold and rainy and I'm making beef and vegetable soup everyone should make soup today |
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Jan 2, 2017 20:25
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i screwed up bigtime and wont have fresh bread till tomorrow |
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Jan 2, 2017 20:31
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it's definitely a pizza day, my friends, because it's not cold enough for soup, no, the soup is tomorrow. i got some 'za dough chilling in the fridge, i got some cheese, i got some veg, it's good. real good. i made peas, greens and roasties last night, too. we like peas in our house and don't just eat them based on specious claims of fortune, they're also a main protein. 
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Jan 2, 2017 20:39
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black eyed peas won't u come and get this party started |
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Jan 2, 2017 20:46
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 im eating this soup right now and it is good |
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Jan 2, 2017 21:42
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social vegan posted:black eyed peas a mashup is a kind of stew I guess and your post send me down the rabbit hole of covers/mashups didn't find the one you suggest exactly, but these fine creations turned up: https://www.youtube.com/watch?v=N7vuf59hPTU https://www.youtube.com/watch?v=R6RD6mjiIZE https://www.youtube.com/watch?v=gRHfd9Yto0A |
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Jan 2, 2017 22:12
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ladybeard mcflurry posted:it's definitely a pizza day, my friends, because it's not cold enough for soup, no, the soup is tomorrow. i got some 'za dough chilling in the fridge, i got some cheese, i got some veg, it's good. real good. top tier hot sauce choice, valentina por vida |
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Jan 2, 2017 22:19
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shabbat goy posted:top tier hot sauce choice, valentina por vida  sauce lyfe
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Jan 2, 2017 22:59
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shabbat goy posted:top tier hot sauce choice, valentina por vida Hell yeah. Literally have a bottle on the table next to me that I brought home today.
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Jan 3, 2017 04:31
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I made a fat pot of tomato sauce today. Secret ingredients? Anchovy paste and minced capers. When adding such things if you taste anchovies or capers you added too much you big dum dum. |
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Jan 3, 2017 05:59
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Bo-Pepper posted:I made a fat pot of tomato sauce today. Secret ingredients? Anchovy paste and minced capers. When adding such things if you taste anchovies or capers you added too much you big dum dum. Those two, and marmite and fish sauce, all in the same class of secret ingredient that makes the regular ingredients taste richer without standing out |
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Jan 3, 2017 06:10
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i hate the word chosen to represent what those ingredients offer |
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Jan 3, 2017 06:14
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It's not saddleback and it's not British |
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Jan 3, 2017 06:22
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it's a paterno porco dio |
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Jan 3, 2017 06:40
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joke_explainer posted:Those two, and marmite and fish sauce, all in the same class of secret ingredient that makes the regular ingredients taste richer without standing out my soup got marmite and soy sauce also the farro worked out really well in place of barley. the kernels are a little bigger and theyve still got a bit of chew to them the next day and I'll do this again. barley is dead to me now also, parsnips 
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Jan 3, 2017 17:55
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om nom nom posted:It's not saddleback and it's not British Hampshire?
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Jan 3, 2017 18:01
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That's quite obviously a golden hamster
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Jan 3, 2017 18:18
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Bo-Pepper posted:I made a fat pot of tomato sauce today. Secret ingredients? Anchovy paste and minced capers. When adding such things if you taste anchovies or capers you added too much you big dum dum. I often use caper juice, because I'm lazy. |
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Jan 3, 2017 18:31
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I don't know what's wrong with me but i personally absolutely can't stand all 4 of the secret ingredients being discussed here. I've also tried dishes where they were lightly added and found the dishes worse for their presence. |
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Jan 3, 2017 19:05
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i have revoked your visa to flavor country |
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Jan 3, 2017 19:17
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Bo-Pepper posted:i have revoked your visa to flavor country I married a bottle of Bragg liquid aminos so i think I'm safe from deportation |
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Jan 3, 2017 19:21
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alnilam posted:I don't know what's wrong with me but i personally absolutely can't stand all 4 of the secret ingredients being discussed here. I've also tried dishes where they were lightly added and found the dishes worse for their presence. what about just pure MSG? that's basically what those ingredients provide |
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Jan 3, 2017 19:41
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joke_explainer posted:what about just pure MSG? that's basically what those ingredients provide idk never cooked with pure msg but as i understand soy sauce and Bragg liquid aminos also provide lots of the dumbly named u**** and i use/enjoy those things |
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Jan 3, 2017 21:25
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i like bragg's a lot a lot, and i like soy sauce. anchovies are not so good because there's a generally unpleasant aftertaste in canned anchovies. i think it's the guts not being properly cleaned tbh. i like dehydrated chovies with dasima for making stock for stews, but i take the black bits of guts and poop out first, and i strain it well. capers are good af though.
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Jan 3, 2017 21:59
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ladybeard mcflurry posted:i like bragg's a lot a lot, and i like soy sauce. anchovies are not so good because there's a generally unpleasant aftertaste in canned anchovies. i think it's the guts not being properly cleaned tbh. i like dehydrated chovies with dasima for making stock for stews, but i take the black bits of guts and poop out first, and i strain it well. i generally just use anchovy fillets in olive oil for all my anchovy purposes. no guts involved. they're insanely delicious imo if you get the right kind, I can just eat them out of a jar as a salty treat on their own |
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Jan 3, 2017 22:03
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i'll use fillets if I have them but sometimes it's hard to beat the convenience and satisfaction of squirting fish paste from a tube |
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Jan 3, 2017 22:17
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that's how i feel about fish sauce. why use anything but fish sauce? just put it in everything. even cake. it's fine.
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Jan 3, 2017 22:19
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ladybeard mcflurry posted:Hampshire? Not that one either |
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Jan 4, 2017 02:33
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om nom nom posted:Not that one either is it an american breed or a non-american? that'll narrow down a hemisphere.
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Jan 4, 2017 02:37
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I signed up for a fancy meal delivery service last week (blue apron) so I should have some fancy meals to post itt now. First shipment arrives tomorrow. |
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Jan 4, 2017 02:50
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It's non American, although there are a small number in the USA. That's the last hint, this is my hard earned  we're talking about here.
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Jan 4, 2017 02:51
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om nom nom posted:It's non American, although there are a small number in the USA. That's the last hint, this is my hard earned the only other banded that i can think of that is not a british or north american breed is the cinta senese and they're super rare in the US.
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Jan 4, 2017 03:01
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ladybeard mcflurry posted:the only other banded that i can think of that is not a british or north american breed is the cinta senese and they're super rare in the US.  You were right, it is cinta senese (one of the first google image search results) |
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Jan 4, 2017 03:18
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holy poo poo, i got it right
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Jan 4, 2017 03:19
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the angle of the photo obscures the long snout!! |
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Jan 4, 2017 03:20
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joke_explainer posted:the angle of the photo obscures the long snout!! Don't steal my pickup lines Piso Mojado posted:I signed up for a fancy meal delivery service last week (blue apron) so I should have some fancy meals to post itt now. First shipment arrives tomorrow. genuinely curious about how this turns out
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Jan 4, 2017 05:23
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| # ? May 16, 2024 11:45 |
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there are threads re: meal services like that in both coupons (pretty long but I haven't read it) and gws (pretty new/short, surprisingly). i personally used mealime for a few years and loved it. too lazy to cook now though. |
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Jan 4, 2017 05:27
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