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zedprime posted:Raisin wine, whatever, you making prison hooch after all. 1 2 3 NOT IT
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Sep 1, 2019 04:03
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Meringue xenomorph in the top right would be pretty loving cool actually.
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Sep 1, 2019 04:06
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Cat Army 
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I mean ... that's actually a pretty ingenious idea, right? Like cracking an egg into your radiator to stop a leak. eat the forbidden coffee grounds egg
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Sep 1, 2019 04:12
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Scarodactyl posted:Someone try this I tried it a couple of years ago and took pictures; I'll see if I can find them, but if not, I can just do it again. The egg is supposed to cut the bitterness of the coffee (which it does) and make the grounds stick together for easy disposal (not so much).
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Sep 1, 2019 04:25
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RoeCocoa posted:I tried it a couple of years ago and took pictures; I'll see if I can find them, but if not, I can just do it again. The egg is supposed to cut the bitterness of the coffee (which it does) and make the grounds stick together for easy disposal (not so much). One of the things that isn't directly mentioned in the recipe is that in 1893 they would have been using a hand-cranked coffee grinder at home in the kitchen, and the grind used was probably a lot coarser than most people currently use. That does matter in controlling how much the egg white can bind. My family made coffee this way for a long time. I still possess the grinder.
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Sep 1, 2019 04:38
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Sep 1, 2019 05:26
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This is some ninja turtles poo poo
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Sep 1, 2019 05:27
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TUNA AND FEAR PIZZA
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Sep 1, 2019 05:48
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 Scarodactyl posted:Someone try this
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Sep 1, 2019 06:27
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My maternal grandmother did that egg thing. Her coffee was terrible. Most things she cooked were terrible, though.  My paternal grandmother had a stovetop percolator and that coffee was awesome, even though she was a terrible cook for everything but desserts. I once saw her eat a cold baked bean sandwich on buttered white bread. I may still have nightmares about that. She and my grandfather used to eat crackers in milk, like you would eat cereal. Those big old-fashioned crackers, like Uneeda Biscuit or Pilot Crackers.
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Sep 1, 2019 06:58
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Can we go back to that cabbage filled with meat? I want that. I dont know what the cheese is doing there, but that concept skips so many loving pain in the rear end steps for cabbage rolls. Parboiling cabbage leaves and rolling them sucks. Dolmas is simply easier because you just buy the grape leaves in a jar.
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Sep 1, 2019 08:15
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Emmy made the egg coffee https://www.youtube.com/watch?v=nfalG5Jpry0
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Sep 1, 2019 08:31
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axolotl farmer posted:Emmy made the egg coffee Scandinavian. Of course. I'm half Swedish and half Italian. In other words, we eat Italian food.
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Sep 1, 2019 11:29
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Why do all those old midcentury pizza things seem to be from before they invented cheese
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Sep 1, 2019 13:03
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Data Graham posted:Why do all those old midcentury pizza things seem to be from before they invented cheese A pizza is just a focaccia, its toppings on a bread of sorts
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Sep 1, 2019 13:41
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Sep 1, 2019 13:51
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Data Graham posted:Why do all those old midcentury pizza things seem to be from before they invented cheese Why are there no pears in the tuna and pear pizza? And what the hell is a pickled walnut? 
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Sep 1, 2019 14:40
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wheatpuppy posted:Why are there no pears in the tuna and pear pizza? Step 2 wheatpuppy posted:And what the hell is a pickled walnut? Short answer: British. Longer answer: The first stage is to pick the walnuts whilst they are still green and before the shells have set. Most recipes say that late June is about the best time to pick them. The soft walnuts are then soaked in brine (salt water) for at least ten days. The walnuts are then drained and left to dry in the air. Soaking the walnuts in brine causes a chemical reaction to take place and the walnuts turn dark brown to black in colour when exposed to sunlight. The now-black walnuts are then placed into jars and a pickling solution poured over them. This can vary from a straightforward pickling vinegar to a solution containing spices and sugar. The walnuts are sealed and then left in the jars for anywhere between five days and eight weeks depending on which recipe is followed. gschmidl has a new favorite as of 14:52 on Sep 1, 2019 |
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Sep 1, 2019 14:44
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Whomst would pick walnuts whilst they are still green
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Sep 1, 2019 15:39
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Only a daft bint/cad.
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Sep 1, 2019 15:52
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tag yourself. I'm the sack'o'sauce
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Sep 1, 2019 19:51
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TotalLossBrain posted:tag yourself. I'm the sack'o'sauce I'm the bed of lettuce on the serving platter
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Sep 1, 2019 19:54
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Barbeque sauce is already mild, what's mild BBQ? Ketchup?
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Sep 1, 2019 19:56
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TotalLossBrain posted:tag yourself. I'm the sack'o'sauce Gotta keep those flavors separate. Wouldn't want any flavor leaking into the meat.
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Sep 1, 2019 19:59
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buddhist nudist posted:Barbeque sauce is already mild, what's mild BBQ? Ketchup? You've never had spicy bbq sauce?
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Sep 1, 2019 19:59
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TotalLossBrain posted:tag yourself. I'm the sack'o'sauce i'm the barbecue treat complete
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Sep 1, 2019 20:00
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DiggityDoink posted:You've never had spicy bbq sauce? Yeah, but that's explicitly described as spicy, hot, sweet heat, etc. Default BBQ sauce is already mild so mild BBQ sauce must therefore have even less flavor.
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Sep 1, 2019 20:07
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buddhist nudist posted:Yeah, but that's explicitly described as spicy, hot, sweet heat, etc. Default BBQ sauce is already mild so mild BBQ sauce must therefore have even less flavor. It's also available "plain, without sauce".
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Sep 1, 2019 20:09
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I'm the sold-separately "also plain without sauce" when you could just not open the pack e: f,b
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Sep 1, 2019 20:10
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TotalLossBrain posted:It's also available "plain, without sauce". Wonderful. I'm sure modern, frozen/refrigerated hot dogs are just as bad as their canned ancestors, but wet room temperature sausage from a can gives me psychic pain.
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Sep 1, 2019 20:19
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buddhist nudist posted:Wonderful. Shlorpie's Warm Dogs, now with Extra Mild "Barbecue" "Sauce"
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Sep 1, 2019 20:26
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Sir Lemming posted:Scandinavian. Of course. https://d.newsweek.com/en/full/1504415/yougov-poll-immigration.png This is like, afp with a layer of indirection bob dobbs is dead has a new favorite as of 21:35 on Sep 1, 2019 |
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Sep 1, 2019 21:32
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I'm "flavory"
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Sep 1, 2019 21:57
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buddhist nudist posted:wet room temperature sausage from a can gives me psychic pain. https://www.youtube.com/watch?v=gwyDkmH97RE
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Sep 2, 2019 04:43
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Sep 2, 2019 05:37
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Sep 2, 2019 05:42
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Yeah, we're kinda pitching it as the "problematic" Pinterest, y'know, free of SJWs who are gonna censor you for your perfectly innocent, folksy crafts.
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Sep 2, 2019 05:47
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Sep 2, 2019 05:48
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its straight out of a 50s cookbook my friends wife found at a yardsale yesterday
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Sep 2, 2019 05:49
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Keep the recipe, but change the name to charred KKK crackers
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Sep 2, 2019 06:20
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