- Resting Lich Face
-
This case of an intraperitoneal zucchini is unusual, and does raise questions as to how hard one has to push a blunt vegetable to perforate the rectum.
|
I have a rice cooker. I don't know if it would avoid burning it. The tomato paste made my rice burn a lot faster than expected.
|
#
?
Jun 21, 2019 06:31
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
|
#
?
May 31, 2024 11:02
|
|
- Stoner Sloth
-
|
What are you cooking, BYOB?
I made some awesome pulled pork the other day.
   
       
  
 
   
sigs by the awesome Manifisto, Vanisher, City of Glompton, Pot Smoke Phoenix, Nut, Heather Papps,Prof Crocodile, knuthgrush, Ohtori Akio, Teapot, Saosyhant, Dumb Sex Parrot, w4ddl3d33, and nesamdoom!! - ty friends!
|
|
#
?
Jun 28, 2019 17:22
|
|
- alnilam
-
|
Not much wat's cookin with you
|
|
#
?
Jun 28, 2019 21:43
|
|
- Subjunctive
-
✨sparkle and shine✨
|
thawing some pork ribs and a slab of short rib in the fridge to be smoked on Canada Day and tomorrow, respectively. gonna get a third rack of ribs for the smoker this weekend, and some corn to grill for the salad and some asparagus to grill and stuff my face with, and some wine and aw yeah it’s finally summer
|
|
#
?
Jun 28, 2019 22:03
|
|
- the unabonger
-
|
I made some fridge pickles.
|
|
#
?
Jun 28, 2019 23:00
|
|
- Finger Prince
-
|
What are you cooking, BYOB?
Today I made a sort of not quite Lebanese, definitely not Greek moussaka. I layered mandolined purple sweet potato, fried onion, eggplant, sliced garlic, capers, stewed tomato, purple sweet potato, fried onion, eggplant, sliced garlic, shitake, red pepper, purple sweet potato. Seasoned each layer with a combination of garlic powder, za'atar, ras al hanout. Baked it 45 minutes covered in foil, sprinkled parmesan on top and baked another 15ish minutes. I lightly fried each thing in olive oil before layering. It was drat good and I've even got two portions left.
|
|
#
?
Jun 29, 2019 04:31
|
|
- Robot Made of Meat
-
|
I had a little leftover marinated pork tenderloin and mushies, so I had a nice omelette for dinner.
It was good.
Thanks to Manifisto for the sig!
|
|
#
?
Jul 1, 2019 00:16
|
|
- Stoner Sloth
-
|
Made some ribs last night - used the pressure cooker for most of it with some apple juice, cider vinegar and good rib/barbeque sauce. Then used the rest of the bbq sauce to slather over them and finished 'em up for 15 minutes in the oven - turned out great, possibly a bit too long in the pressure cooker cause they just about falling off the bone but the oven brought 'em back a bit and gave them a nice extra bit of flavour and crispness on the outside.
sigs by the awesome Manifisto, Vanisher, City of Glompton, Pot Smoke Phoenix, Nut, Heather Papps,Prof Crocodile, knuthgrush, Ohtori Akio, Teapot, Saosyhant, Dumb Sex Parrot, w4ddl3d33, and nesamdoom!! - ty friends!
|
|
#
?
Jul 1, 2019 00:59
|
|
- alnilam
-
|
Nice ppies.... for me to chew on!!!
|
|
#
?
Jul 1, 2019 01:22
|
|
- Robot Made of Meat
-
|
Made some ribs last night - used the pressure cooker for most of it with some apple juice, cider vinegar and good rib/barbeque sauce. Then used the rest of the bbq sauce to slather over them and finished 'em up for 15 minutes in the oven - turned out great, possibly a bit too long in the pressure cooker cause they just about falling off the bone but the oven brought 'em back a bit and gave them a nice extra bit of flavour and crispness on the outside.
Pressure cookers are good.
Thanks to Manifisto for the sig!
|
|
#
?
Jul 1, 2019 02:20
|
|
- alnilam
-
|
They are good and also loud
|
|
#
?
Jul 1, 2019 02:59
|
|
- Stoner Sloth
-
|
Pressure cookers are good.
Yeah been using mine a lot since I got it just recently - it's really easy which helps a lot cause my skills are limited and I'm generally too tired for huge amounts of effort.
Going to try to cook some salmon in it tonight, hoping that works well but so far everything else has come out well.
sigs by the awesome Manifisto, Vanisher, City of Glompton, Pot Smoke Phoenix, Nut, Heather Papps,Prof Crocodile, knuthgrush, Ohtori Akio, Teapot, Saosyhant, Dumb Sex Parrot, w4ddl3d33, and nesamdoom!! - ty friends!
|
|
#
?
Jul 1, 2019 05:08
|
|
- FutonForensic
-
|
when I last visited my parents, my mom was about to throw away this gigantic book containing 13 years of recipes from America's Test Kitchen. Now I have it. now I have it and now I roast peruvian chicken
lesson is, uh, visit your parents and steal their trash
 
|
|
#
?
Jul 1, 2019 20:28
|
|
- Scaly Haylie
-
|
what herbs go well in garlic butter? please advise.
|
|
#
?
Jul 17, 2019 18:10
|
|
- Subjunctive
-
✨sparkle and shine✨
|
dill, ginger
|
|
#
?
Jul 17, 2019 18:37
|
|
- Olive!
-
It's not a ghost, but probably a 'living corpse'. The 'living dead' with a hell of a lot of bloodlust...
|
cold bong water
|
|
#
?
Jul 17, 2019 18:38
|
|
- alnilam
-
|
garlic
|
|
#
?
Jul 17, 2019 19:10
|
|
- Scaly Haylie
-
|
should the garlic be roasted, and if so how much
|
|
#
?
Jul 17, 2019 19:14
|
|
- FutonForensic
-
|
I like thyme in butter or maybe rosemary if I'm feeling hosed up and twisted
|
|
#
?
Jul 18, 2019 06:31
|
|
- Slush Garbo
-
FALSE SLACK
is
BETTER
than
NO SLACK
|
Belgian waffles made with Belgian beer...
I had this idea today and now have to find a super esthery, low ibu trippel or somesuch
I googled it and serious eats had a piece on it, but they used frickin Genesee cream ale 
I wonder if I can actually leaven the waffle batter with the lees from a nice bottle fermented Belgian ale.
|
|
#
?
Jul 21, 2019 16:29
|
|
- Slush Garbo
-
FALSE SLACK
is
BETTER
than
NO SLACK
|
I did once make Belgian waffles with a bunch of Belgian ale I'd gotten for free from a distributor friend of mine.
the batch that had been sent was recalled by the brewery for being over carbonated. they'd either added too much priming sugar, or the beer wasn't done fermenting when bottled.
as it would not make sense to ship bad beer back across the Atlantic, it was to be "destroyed" 
I must have been given 5 cases of 750ml bottles of the stuff. had to be well chilled and opened over a sink or outdoors, because beer volcano happened every time. not great for drinking
it worked great in waffles, no discernible bitterness. I just used Krusteaz Belgian waffle mix by the destructions on the box, no leavening. decarbonated the beer and used it in place of water. waffles had a nice light maltiness
I think it had 'fleur' in the name and flowers printed on the bottle, I'll have to see if I can find it again
|
|
#
?
Jul 21, 2019 16:47
|
|
- Slush Garbo
-
FALSE SLACK
is
BETTER
than
NO SLACK
|
awesome, thanks!
when I go visit Mom in a couple weeks I'm gonna make a big mess in the kitchen and will post results 
|
|
#
?
Jul 22, 2019 16:33
|
|
- Adbot
-
ADBOT LOVES YOU
|
|
|
#
?
May 31, 2024 11:02
|
|
- Finger Prince
-
|
I finally found the proper word describing these breaded meat filled crepes my grandma used to make: Paszteciki naleśnikowe. I only knew them as paszteciki (pronounced "pastechiki"), but apparently that's a different polish food and it's caused me years of confusion.
Anyway basically you make crepes (keep them very pale, don't let them get browned like normal french crepes), then you fill them with a ground meat and fried onions mixture, fold them into a little pillow, then coat them in egg and breadcrumbs and pan fry them, and eat them with borscht or just stuff your drat face with them because they're so gooooood.
The best way to do the meat that my grandma did was to use leftover roast beef and mince that up before frying it with diced onions, but you can do it however. Season the meat with salt and probably pepper.
I highly recommend making these if you have the opportunity, and I'm going to do some soon I think.
|
|
#
?
Jul 22, 2019 17:12
|
|
#
?
Jun 21, 2019 06:31
did you bring enough for the whole class?
