Results 4,701 to 4,725 of 7597
Thread: Watcha cookin'?
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01-06-2021, 01:36 PM #4701
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01-06-2021, 02:27 PM #4702
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01-06-2021, 02:28 PM #4703
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01-06-2021, 02:41 PM #4704
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01-06-2021, 02:42 PM #4705
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01-06-2021, 02:44 PM #4706
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01-06-2021, 03:11 PM #4707
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01-06-2021, 04:49 PM #4708
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01-06-2021, 05:05 PM #4709
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01-06-2021, 05:22 PM #4710
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01-06-2021, 05:24 PM #4711
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01-06-2021, 05:25 PM #4712
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01-07-2021, 05:00 PM #4713
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01-07-2021, 05:15 PM #4714
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01-07-2021, 05:36 PM #4715
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01-07-2021, 07:12 PM #4716
fuck
farmed
salmonI didn't believe in reincarnation when I was your age either.
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01-09-2021, 07:59 PM #4717
Grillin'
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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01-09-2021, 08:13 PM #4718Registered User
- Join Date
- Dec 2005
- Posts
- 2,287
Oh my. Please tell me that is goat cheese in the peppers. Nice spread!
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01-09-2021, 08:51 PM #4719
Cream cheese cuz goat cheese has got the tang and the kids ain't havin no tang, ya know?
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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01-09-2021, 09:16 PM #4720
Screw the kids! Bring the tang...
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01-12-2021, 07:29 PM #4721
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01-12-2021, 07:59 PM #4722
That looks so good. Such a technique dish. The timing of the additions of ingredients requires skill that isn't honed through merely reading recipes.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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01-12-2021, 09:50 PM #4723
Once this is done roasting I'm gonna chop it up and slather it on a big ole burger before melting some gruyere on that bastard under the infrared burner
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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01-12-2021, 11:09 PM #4724
Anyone else into making their own vinegar?
I've got a raspberry slight pinot vin;
A pure sherry; and
I just started a nigori sake with a bit of lemongrass and mint.
There is nothing like time and the taste of a homemade vin.
Set it and forget it basically. One you get a mother going, the possibilities are endless.
Highly recommend.
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01-13-2021, 12:11 AM #4725
It’s as different as fresh tuna vs canned. I treat it as a long shelf life novelty.
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I did a favor for an Asian neighbor and they gave me a few different kinds of curry. Tonight I did a Laska. It was kind of stinky which I’d guess is the fish paste. But it tasted good. Here’s a random recipie, mine was prepackaged but I’d never heard of it so this is similar. I’ve had lots of green and red curry this was different for sure.
https://www.recipetineats.com/laksa-soup/
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