Sup gips As you all know I'm right into my cooking I've seen a lot of people jamming out on pot roasts and the like, share and talk about your cooking ideas here Here's a video of my most recent ribs, done on new years eve at my mates place along with a beef rump cap https://www.youtube.com/watch?v=LklB3wYR37Y Feel free to tell me how poo poo they look and post your own videos of you doing much better Let's trade recipes and ideas but I'm not giving out my sauce recipe - first thing I learnt about barbecue is that you never give your secrets away
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# ? Jan 1, 2017 05:46 |
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# ? May 15, 2024 04:14 |
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I fried three turkeys between Thanksgiving and now and have to say that it's a pretty great option. Couple of points are worth mentioning though:
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# ? Jan 1, 2017 10:18 |
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I'm gonna follow the hell out of this thread. So glad I finally have a functioning grill again. To contribute, here's a super-easy recipe nobody has any excuse not to use. Use Franks Red Hot; this poo poo is way better than the buffalo-ish sauce they sell pre-made. The base recipe isn't very hot...adjust with the cayenne as needed.
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# ? Jan 1, 2017 19:05 |
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The tail end of 2016 got me really into good BBQ. My resolution for 2017 is to build a smoker and get comfortable cooking some brisket. There's just not enough room on a Weber kettle to handle the bigger cuts of meat
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# ? Jan 1, 2017 19:55 |
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So since its cold, Im gonna part ways with a killer recipe for potato soup. Don't judge off the bat, this stuff is actually good. People who liked it and didn't have to say they did. Soulex's Spud Soup. 2 hours. You will need: Bacon (good bacon, like smoked and uncured or whatever) Carrots Garlic Potatoes Milk Water Salt Pepper Yellow onion Dude up your bacon. Dice. Autocorrect did that and it was too late to go back and change it. Also dice up an onion. Put them both in a pot and cook those things at like medium heat. You want the onion translucent. Add water. Just a little to prevent burning. Add some of your potatoes. I typically get good Idaho gold or whatever. A good way to gauge potato is people served plus one. So you by yourself is 2 potatoes. You will cut potatoes in two ways now. You can leave the skins on or off it doesn't matter. Cut the ends off so it is flat on both ends. The ends go in one pile and the other another. Cube the potato "meat" into bite-sized pieces. Now mince the ends. You want these to be thin as possible. The reason being is the small bits will fall apart and thicken your soup for you without having to add flour or cornstarch. Add them to pot. Add water to cover potatoes by about an inch Mince garlic. Add it. Dice carrots. Add it. Cut celery. Add it. Those vegetables are optional. Mix and match. Add a dollop of milk. Enough to give it the good creamy white goodness we are looking for. Bring to a low boil. Periodically mash the potatoes in the pot down to help break them up as you stir. Season to taste. I also like to add a little bit of cayenne because a little nip of heat is good sometimes. Cook until potatoes are mushy. I made this recipe after hating every goddamn recipe I saw and made my own up. Seriously like every loving potato soup recipe was like "add chicken stock." No. This is the soup that sticks to your bones and makes a cold rainy or snowy day good to eat one of these pots of soup. I don't use measurements because I like interpretation. Except when baking cause that poo poo is crucial.
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# ? Jan 2, 2017 04:53 |
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Who had a good cornbread recipe? I'm rather disappointed in what I've tried from the internet...not much better than the blue box mix.
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# ? Jan 9, 2017 04:02 |
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It is the fate of cornbread to generally be disappointing. When I seldomly do make it it's according to this recipe: 8.5 dl coarse polenta 3.5 dl cake flour 7 dl buttermilk 4 teaspoons baking soda 4 tbs melted butter or bacon grease 2 ts salt 2 eggs Mix dry, add wets to make heavy batter. Pour into greased pan 20x25cm or so and bake at 220C for 20-25 minutes. also this post is a revenge for all the times I've had to convert US measurements from the time when war was done with bows and spears
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# ? Jan 9, 2017 11:02 |
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I made hash from a potato and cauliflower curry I made last night and its really good.
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# ? Jan 10, 2017 20:09 |
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Godholio posted:Who had a good cornbread recipe? I'm rather disappointed in what I've tried from the internet...not much better than the blue box mix. This is my go-to recipe. http://virtualweberbullet.com/cornbread.html#blueribbon Lots of pretty good stuff besides cornbread if you browse around.
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# ? Jan 11, 2017 03:34 |
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Thanks. I'll give it a shot in a couple of weeks.
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# ? Jan 11, 2017 04:17 |
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I've never made a whole pie from scratch till a few weeks ago. Made this sweet potato pie for Christmas dinner. The crust was this : Don't try to mix it in a blender and melt the butter first. I did this by hand after loving up the first batch trying to do it in a regular blender instead of a food processor (that I don't have). Wax paper and kneading worked just fine. Pate Brisee for Plum Crumb Pie Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) cold unsalted butter, cut into small pieces Directions Put flour, salt, and sugar in bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal. Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water. Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using. The rest of the pie was this : http://www.marthastewart.com/316561/sweet-potato-pie Ingredients All-purpose flour, for work surface 1/2 recipe Pate Brisee for Plum Crumb Pie 2 large sweet potatoes, (about 1 1/2 pounds) 1/2 cup (1 stick) butter, cut into pieces, room temperature 1 1/4 cups granulated sugar 2 large eggs 1/2 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1 teaspoon pure vanilla extract Juice of half a lemon Directions On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes. Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel. Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer. With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined. Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes The pie owned. Going to make another one soon because gently caress ya pie.
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# ? Jan 11, 2017 04:38 |
You know whats good? Chips and salsa? You know whats better? Pineapple salsa! gently caress the winter cold. Ingredients: 1 Pineapple 1 smallish red onion 1 non-green bell pepper 1 bundle of scallions 1 bundle of cilantro, around here that works out to a fist size of leaves. 6 limes, or equivalent fresh lime juice -First finely dice a pineapple. (*See below about how to do this in reasonable time) -As you dice it put it in a large mesh strainer over a bowl. (Or the drain, if youre some sort of wastrel) -Let the juices drain, I normally let it sit for two hours, you'll probably get over a cup of juice per pineapple. (drink it for your S/O) Meanwhile -Rinse, core, and de-seed the pepper and then dice the meat of it, aiming for 1/8 to 1/4 inch bits, I like squares aesthetically -Shuck and finely dice the red onion. -Rinse and chop up the scallions into nice little rounds, don't go too far down the stem, as the parts closer to the root isn't as good. -Rinse the cilantro well, then start stripping the leafy bits from the core stem, toss any that are going brown and shriveling. Once you have a nice pile of the leafy bits separated from their more bitter heavy stems roll and fold them into a night tight pile, then chop them into tiny bits too. Once the pineapple has been separated from its delicious but all too excessive juice mix them all together in a bowl. Squeeze the lime juices over the mixture, Mix more. Toss in the fridge until ready to serve -When you're ready mix again before serving as even after 20 minutes all the lime and remaining pineapple juice have started settling again, and moist is good. --- *The best way I know to finely dice a pineapple in under an hour* -Chop off bottom, stand up and hold by leaves as you use a knife to strip the rind, if you want to be gentle for all the little brown divets depends on how much you care. -Chop off the top and slice in half. -Without cutting all the way through the core(!) Make slices radially and axially toward the core, try to get close, go nuts up and down its length and around it, then add in some other directions for good measure. -Prop it up on its half bottom again, a corn cob poker helps but a fork into the core also helps, and start shaving off pineapple working your way to the core, it should fall away in millions of tiny pineapple bits, and a gallon of sticky juices which is why you should have that strainer handy. -Repeat for second half and toss the cores. And now I find out I don't have any saved pictures on my phone, I'll edit one in next time I make it.
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# ? Jan 13, 2017 04:35 |
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I know this was in GIP a while back...
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# ? Jan 13, 2017 08:55 |
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You will need 1 package of tasty flour tortillas or sourdough bread will work 1 package of chicken or turkey raw sausages (not sweet ones mild or hot italian will do) about 4 sausages 3 or 4 bell peppers diced fajita style or 1 bag of diced frozen bell peppers 1 onion sliced fajita style 4 to 8 spoon fulls of balsamic vinegar 1 to 2 squeezed limes for juice discard seeds and rinds At this point fresh garlic or garlic powder is in store to taste. Now for the fun, Cut sausages into 1 inch slices then fry until half way cooked then add the onion. Cook the onion just until they are almost cooked then add the bell peppers. Lets leave a little crunch to our veggies. Now comes the seasoning 4 spoons of balsamic 1 lime if you have it and if you are like me go hog wild with the garlic powder. Add balsamic and lime juice to taste. It is very easy to add salt to this recipe after it is cooked. Make tortilla like soft taco's or sourdough sandwiches. Enjoy Stinkypete
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# ? Jan 15, 2017 05:15 |
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This is a good thread. The only things I have in my kitchen food wise. Onions Rice Flour Sugar / brown sugar Spices Beans Apple juice cause I am a loving child Eggs Canned tomato sauce I tend to only make poo poo requiring just this. But boy do I really want to start making my own tomato sauce.
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# ? Jan 15, 2017 05:42 |
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Ok lets start with rice onion and tomato sauce and hopefully you have some ever loving garlic! If you don't have garlic that is ok We will improvise. Mexican rice first stove top style You will need Single Serving that can be doubled as needed 1 cup of rice 1 spoon of oil half of an onion diced 2 cups of water in time DO NOT ADD THE WATER ALL AT ONCE!! YOU WILL BURN YOUR HOUSE DOWN the before mentioned canned tomato sauce will come into play soon. My tutorial was add a spoonful of oil to a pan then 1 cup of rice. Fry the dry rice until 80 percent opaque then slowly add onion and 2 cups of water slowly so you DO NOT BURN YOUR HOUSE DOWN! after you get a slow simmer add your tomato sauce to taste until your rice is tender. Hot oil and water do not mix so please don't burn your house down Salt and garlic will round this out if you have chicken bullion that is more of something I have found used way north of the border Enjoy!
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# ? Jan 16, 2017 08:40 |
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stinkypete posted:Ok lets start with rice onion and tomato sauce and hopefully you have some ever loving garlic! If you don't have garlic that is ok We will improvise. Add toilet water for seasoning. Chase well with Patriots Choice TM for best results
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# ? Jan 16, 2017 08:56 |
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Godholio posted:Who had a good cornbread recipe? I'm rather disappointed in what I've tried from the internet...not much better than the blue box mix. If you're not adding creamed corn, you may as well use a packet mix Equipment: 10" cast iron pan Ingredients: 2 eggs 1 cup buttermilk 1 cup creamed corn 2 cups coarse polenta/cornmeal 1T sugar 1 tsp salt 2 tsp baking powder 1/2 tsp baking soda Mix the wet, add to dry, whisk and pour into the pan to bake 200-220C for 20min The corniest of cornbread. E: I just googled my recipe and realised it's Alton Brown's recipe (from the food network). I had it in a word .doc so didn't remember where it came from. So ignore if you have already tried that and wasn't a fan. Fo3 fucked around with this message at 09:45 on Jan 16, 2017 |
# ? Jan 16, 2017 08:58 |
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Charcoal Master Race checking in.
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# ? Jan 16, 2017 10:31 |
Godholio posted:Who had a good cornbread recipe? I'm rather disappointed in what I've tried from the internet...not much better than the blue box mix. this is what i usually make it's p. good but i'm hardly the most experienced when it comes to cornbread Keri's Blue Ribbon Cornbread Keri Cathey has graciously shared her 1st place cornbread recipe from the 2002 Oklahoma State Fair with readers of The Virtual Weber Bulletin Board. Ingredients List 1-1/2 cups plain cornmeal (not cornmeal mix or self-rising) 1/2 cup flour 1 Tablespoon baking powder (preferably Rumford) 3/4 teaspoon salt 1/4 cup sugar (up to 1/2 cup) 1-1/4 cup milk (fat-free works fine) 1/2 cup vegetable oil (can cut to 1/3 cup, if desired) 2 large eggs Preheat oven to 400°F, placing pans in the oven while it heats. Keri uses a total of 4 pans: 3 cast iron cornstick pans, 1 cast aluminum cornstick pan, and 1 non-stick scone pan. Blend dry ingredients in a large mixing bowl. Blend milk, oil, and eggs in a separate bowl. Add the wet ingredients to the dry ingredients and stir to combine. Remove hot pans from the oven one at a time and slip a small amount of Crisco or bacon drippings (about 1/4 teaspoon) into each stick form, brushing it to cover all surfaces well. Place pans back in the oven for a few minutes—you want them to be very hot. Remove hot pan from the oven, set on a heat-proof surface, and using a Tablespoon from your silverware drawer, put a generous spoonful of batter into each form. You should have enough batter for 24 cornsticks and 8 thin crusty wedges. Bake at 400°F until golden brown on the tops, about 15 minutes for the sticks and about 20 minutes for the wedges. To remove cornbread from the pan, gently ease the tines of a fork under the edges of the cornstick and carefully pry up. If the pan was preheated and greased well, it should pop right out. If you prefer, bake the whole recipe in a 9" cast iron skillet for about 30 minutes and cut into wedges to serve, or use a 9"x13" baking pan and cut into squares. Keri does not recommend baking multiple batches with a single cornstick pan. When the pan cools between batches, it stands more of a chance of sticking. She suggests filling a single heated cornstick pan and putting the rest of the batter in a heated cast iron skillet. Serve with pinto beans and fried taters, BBQ, or with just a cold glass of sweet milk.
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# ? Jan 16, 2017 11:02 |
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Mad Dragon posted:Charcoal Master Race checking in. hells yeah
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# ? Jan 18, 2017 22:19 |
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youtube starting putting videos of koreans eating american bbq for the first time, and it's pretty interesting https://www.youtube.com/watch?v=T0TYCEXmi90 here's a bunch of escaped norks eating bbq and flipping out
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# ? Jan 18, 2017 22:41 |
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The other interviews with those North Koreans are good too. Interesting as hell to hear their stories.
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# ? Jan 18, 2017 23:02 |
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yeah, theres another vid with south koreans thats interesting too they all look amazed when the ribs come out
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# ? Jan 18, 2017 23:19 |
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Nostalgia4Butts posted:youtube starting putting videos of koreans eating american bbq for the first time, and it's pretty interesting
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# ? Jan 18, 2017 23:22 |
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I need your finest waffle batter recipes
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# ? Jan 19, 2017 00:59 |
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Zeris posted:I need your finest waffle batter recipes http://www.bettycrocker.com/recipes/bisquick-waffles/1ef512cc-3fab-48fd-8a75-07956f66a276
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# ? Jan 19, 2017 13:53 |
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Even I have never had charcoal BBQ, ribs or even waffles I didn't come from a family that cooks, so my only interest in cooking comes from "hobbietizing" a necessity when all other hobbies got too expensive to continue. I needed something to do to prevent brains.
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# ? Jan 19, 2017 23:04 |
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Fo3 posted:Even I have never had charcoal BBQ, ribs or even waffles I love cooking, and it's definitely one of my cheaper hobbies. I'm hoping I get this position that will have me working from home most days, gonna really start cranking out some bomb food. Haven't smoked anything in like 6 months, I really need to fix that soon.
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# ? Jan 20, 2017 04:19 |
bengy81 posted:I love cooking, and it's definitely one of my cheaper hobbies. I'm hoping I get this position that will have me working from home most days, gonna really start cranking out some bomb food. yes you do smoking owns
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# ? Jan 31, 2017 11:54 |
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Fo3 posted:Even I have never had charcoal BBQ, ribs or even waffles So, what helped me was thinking of what I would like to make and eat, picking just one thing, but looking at several recipes and kind of picking and choosing what I liked and didn't and created my own. Every time I did that I loved it. Try that. My wife makes some killer loving beans and rice. It's poor people food, but it's delicious and healthy.
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# ? Feb 1, 2017 00:18 |
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Yeah, I'm OK in that regard. I really threw myself into it in 2011-2013 when I had funds. Collecting recipes and rewriting them, buying kitchen equipment. Trying to turn it into therapy while the going was good. I think I have about 400MB of recipes on my PC Can pretty much do anything on a budget now, but in the end I i) lost everything and crashed, ii) not really enthusiastic about cooking anymore - it's a chore that I can easily do due to effort I put into it earlier, but I lost any interest as a hobby and have to prepare budget meals exclusively now. E: I don't cook what I fancy to eat, IE never go shopping with recipes and ingredients to buy them at whatever the cost. I cook things based on seasons and sales. When going shopping I make a rough sketch based on what I think is out there, then revise and revise based on what I find, improvising on what I come home with, so it becomes easy in the end to knock something up after building a repertoire over the years. The only problem I have is feeding a fussy 4 y/o. Fo3 fucked around with this message at 15:01 on Feb 1, 2017 |
# ? Feb 1, 2017 14:50 |
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Trip report, pulled pork turned out good in a slow cooker. Now I just need a good sauce.
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# ? Feb 1, 2017 17:29 |
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I binge watched nearly all of hells kitchen, kitchen nightmares, and master chef because gordon ramsay makes my panties wet. also bring back chef scott
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# ? Feb 1, 2017 19:39 |
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The Lady Booblord made chicken pot pie from scratch Monday. It was easily the single greatest meal I've ever had that wasn't Southern fried or BBQ'd
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# ? Feb 1, 2017 21:36 |
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Booblord Zagats posted:The Lady Booblord This made me laugh way harder than it should have. Pot pie/Shepards pie is loving awesome, doubly so when homemade.
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# ? Feb 1, 2017 22:12 |
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MrYenko posted:
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# ? Feb 1, 2017 22:29 |
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Soulex posted:So, what helped me was thinking of what I would like to make and eat, picking just one thing, but looking at several recipes and kind of picking and choosing what I liked and didn't and created my own. Have you got a recipie for that? I've never managed to make a taste beans and rice, I need to up my cheap food game. e: Any of you guys make bread? I tried baking for the first time in a long while, it's a lot more hassle without a mixer machine. The dough is easy to make, just throw some stuff in a bowl, add water until it's evenly mixed but still sticky. I like using both fine and whole wheat flour, and with some boiled whole wheat grains. Gonna try making a knead-free bread in the weekend. Selklubber fucked around with this message at 22:48 on Feb 1, 2017 |
# ? Feb 1, 2017 22:39 |
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There's a beans thread in GWS you should look at (they won't hurt, they're ghosts). I think I put a recipe or two up there years ago, lots of good ideas from Cajun style to pro Jamaican coconut style I think. Check the pot beans thread, the cajun/creole thread and the "help I'm poor and want to make good food" thread. You won't run into anyone while in GWS. Fo3 fucked around with this message at 22:54 on Feb 1, 2017 |
# ? Feb 1, 2017 22:52 |
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# ? May 15, 2024 04:14 |
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My wife got some zojurushi or whatever the gently caress it's called and it's goddamn amazing. Gluten gonna make my dick fly off or something but it's so good I don't care
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# ? Feb 1, 2017 23:11 |