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- utopian10
- I would tear that shit up right nowGuyFawkes
- Yes!OBBTKN
- motorboatPioneerDJ303
- *Tags @GuyFawkes to enter the ring.Wordsworth
- but but but WHERE'S THE VEG??!?!?!?!hans_glib
- Potato is a veg ;) add ketchupmonospaced
- lol, that's what we had last night for dinner as well :)exador1
- I'm still hungry.....thank you very much.utopian
- lol monoGuyFawkes
- Ugh, that char would taste so freaking good. I want steak.BuddhaHat
- I don't even eat red meat but that looks great.CyBrainX
- I can't wait until it's warm enough to char my steak outside again.monospaced
- scarabin5
Thought i ordered like four grams, ended up with several ounces instead. What to do with all these damn truffles???
- Sell them to local restaurants at a nice mark-up?Continuity
- ^OBBTKN
- Ah, there you are. I was about to start a thread... .
Go all in on a pasta dish with too many?Nairn - keep them in rice.hans_glib
- gift them to your qbn friends for xmas... I can provide an address right here in the notes!!!!! <3 <3PonyBoy
- Shave them on EVERYTHING!!!ideaist
- throw em in duffel, and give em a lil shufflestoplying
- Lol nairn. Just chew on ‘em whole.
Just made infused oil, butter, and salt. Probably will make a ridiculous mac ’n’ cheese tonightscarabin - If you eat eggs, store some with a few eggs in a container. The smell gets right into the eggs.thumb_screws
- gram... ounces...pango
- make a true truffle aiolifeel
- order link?imbecile
- Try that infused oil on popcorn w/ freshly grated parmesankoma_
- Truffles don't infuse in oil. That's the synthetic shit that makes me 'hate truffles'. Real truffles, on the other hand, are pretty darn good.Nairn
- You can preserve truffles in oil fair enough thoughNairn
- Blimey how much did that little lot cost? Very jealous. Like Leo and his girlfriends, I’d just shave them everywhere.MrT
- Ramanisky29
Made this little breakie today..
Lightly toasted gluten free bread
2 slices of American white cheese.
2 pieces of bacon broken into 4 slices
1 egg over mediumCooked the bread bacon and cheese over medium heat for 4-5 minutes added egg with a pinch salt and pepper ..... mmmmmmmmm
- I fucking love that plate.
From your folks?Nairn - ha .. yes yes ..
my Moms got those for me.Ramanisky2 - hahaha, i knew it :)Nairn
- Mums sure do love the floral patterns.Ramanisky2
- Looks delicious.MrT
- I just had a heart attack.utopian
- Looks healthy. I think I'd gain 50lbs if I ate that!formed
- Bread & Bacon gluten free & size of this is quite small, looks bigger in the pic.Ramanisky2
- Hey Ram, what brand of GF bread do you use?Akagiyama
- ^ this >>
https://i.ibb.co/f18…Ramanisky2 - Thanks!Akagiyama
- Gluten free bread ...monospaced
- I always read it as girlfriend breadscarabin
- @monospaced https://www.google.c…sted
- Only the egg is healthy. Everything else is processed. Chew wisely.shapesalad
- Bringing the cheer again, SS.
Nice one.Nairn
- I fucking love that plate.
- scarabin10
Some shots found on my phone. Mostly meal prep stuff i took to work.
I like techniques rather than recipes, so i can make up stuff on the spot. I get a veggie box delivered and sometimes some of the stuff just stumps me. It pays to be flexible.
Sorry in advance to photo guys, i never meant these for viewing :)
- lol i only care for colours. and it looks naturalpango
- also scarabin just gotta skullpango
- Ha. Those had pizza filling. Needed somethin’ portable for schlepping around disneylandscarabin
- yum! <3 the skulls.instrmntl
- is there anythign you can't do?Squiddy
- Sourdough! Mine always comes out dense. And i have no meat cooking experience so i’d probably ruin your steakscarabin
- Looks delicious!! (And very well looking) Ace man!OBBTKN
- That second pic looks fucking yummy. Some sort of curry with naan and aromatic rice?Continuity
- Yeah, that was a saag paneer and cucumber raita. Tortilla ‘cause i’m too lazy to make roti and they’re basically the same thingscarabin
- that curry looks so goodfadein11
- All look super tasty. Get what you mean about learning processes. I’m the same. Like, ‘why is that made that way?’. Then see if I can make it my own way.Ianbolton
- That frittata/quiche is handsomecanoe
- MrT12
Hungover? Try MrT's fried egg, saurkraut and hot sauce sandwich. If I can't get to a ramen or a pho, this works a treat.
Since my hangover is from limited-release IPA and smoked Japanese lager, ergo I am a wanker, the 'kraut and hot sauce are home made. I didn't lay the egg.
- You *didn't* lay the egg? Pfft. Tourist.
I kid, I kid , this looks fucking yummy. What's your hot sauce recipe?Continuity - yes more info about the hotsausemilfhunter
- Also: smoked Japanese lager? This sounds like it should be the absolute tits. I wonder if this wonderous thing is available here.Continuity
- YumPonyBoy
- Looks delicious. Which limited release ipa?stoplying
- Yes ... looks delish.Ramanisky2
- wow : ) The lager - https://mollyrosebre… and the IPA https://shorturl.at/…MrT
- @Continuity I'll stick the hot sauce recipe in the correct thread!MrT
- You *didn't* lay the egg? Pfft. Tourist.
- palimpsest10
Mamá Pali made some bass ceviche for Mrs. Pali's bday yesterday. I tried making my own version but mamma knows best.
No jalapeño, because we still don't fucking grow jalapeño in Peru.- #nojalapenoContinuity
- # you can't handle the truthpalimpsest
- I wanna try that roasted corn. Is it nixtmalized like our “corn nuts”?scarabin
- It's not nixtamalized, that would be Peruvian "mote". This one is called Paccho or Maiz Serrano, it is like corn nuts.palimpsest
- you should post mamma's recipe <3PonyBoy
- Do you have rabbit?utopian
- Sooo.. when do I get an invite?garbage
- Don't you mean guinea pig?palimpsest
- Donde esta la leche de tigre?canoe
- Jalapeño? Ffs rocoto.canoe
- Is guinea pig actually good? I remember seeing photos of them on skewers and wanted to try them.garbage
- Yes please. Looks like summer.MrT
- Guinea pig is good, I always say guinea pig is to rabbit what duck is to chicken. We usually have them fried with stewed potatoes.palimpsest
- scarabin9
post 666!
- Eat pizza, hail satan!
https://live.staticf…PioneerDJ303 - Cheat day of the beastnb
- miammiami_was
- Enjoy the new Hellfire Pizza at Pentagram Hut!Akagiyama
- is that tomato sauce or thickened blood?neverscared
- All hail our dark lordGuyFawkes
- didn't they try and make the kid eat this in the Golden Child? ;)exador1
- 5 Star Pizza Deliversutopian
- I think it’s srirachascarabin
- Eat pizza, hail satan!
- Krassy11
This Lentil Soup Is So Good One Nurse Has Eaten It for Lunch Every Workday for 17 Years
https://getpocket.com/explore/it…
- Yes please.MrT
- ha this was in my pocket as well. I think I'm making a tweaked batch.garbage
- I’ll try it!scarabin
- Get that fucking lemon out of there. Hate food tasting like dish soap.5timuli
- you eat dish soap?uan
- Except for pumpkin and lemon, this is a standard recipe for lentil soup, the way I know it. Lovely dish.SimonFFM
- This looks like Fall in a dish.ideaist
- HijoDMaite11
New Asian market by me. I make lots of Ramen now.
- nicepango
- lookin good! i can recommend making yourself a laksa soup. Easy to to make and super tastymilfhunter
- is dat bacon?Bennn
- Laksa is amazing.garbage
- Yes bacon! LolHijoDMaite
- Bacon is a great cheat, actually, when you don't have the time or inclination to make chashu, nibuta, or yakibuta.Continuity
- What is your broth process, Hijo? Do you have a quick-ish method that gets it done, or is this an all day affair?monospaced
- Continuity8
Continuity's Chorizo Mexicano (for Ianbolton)
Ingredients:
500 g pork mince*
2 Ancho chillies
4 Guajillo chillies
1/2 Medium onion, roughly chopped
6 cloves garlic, roughly chopped
4 g / 0.5 tablespoon Chipotle flakes**
2 g / 1 teaspoon cumin
1 g / 1 teaspoon oregano***
11 g salt
1 g / 1/2 teaspoon black pepper
1/8 teaspoon ground cinnamon
60 ml apple cider vinegar*Try to go for an 80/20 lean-to-fat ratio, or even 70/30
**Normally, I add one whole chipotle from a can of them in adobo sauce, but I didn't have any this time, and it made no appreciable difference to the final product
***Ideally, Mexican oregano if you can find it. Otherwise, bog-standard Italian/Greek oregano works just fineMethod
1 // Split open your dried chillies (Ancho and Guajillo), and de-seed them, also removing any ribs that might be left;
2 // Toast the chillies in a dry pan for about 45 sec or a minute (or until they start to become fragrant) on each side, over medium heat. Cover with water, and bring to a boil. Once boiling, kill the heat, cover, and let sit for 20 minutes;
3 // In the meantime, add the chipotle, onion, garlic, spices, salt, and apple cider vinegar to the measuring cup that comes with an immersion blender (which I used) or to a food processor;
4 // Add the rehydrated Anchos and Guajillos to the above, and blend. Keep blending. Then blend some more. You want a paste, and it will probably be quite thick and viscous. Resist the temptation to loosen it up with water, that would affect the texture of the final product;
5 // Add the pork mince to a large non-reactive bowl (like glass), and break it up a bit. Pour/spoon/spatulate your chilli paste into the bowl with the pork;
6 // Slap some gloves on (e.g. black nitrile), and get stuck in. Mix, mash the meat and chilli paste together. Really get involved with it, and don't be fucking dainty about it. Squeeze it out between your fingers. You want to work that meat until it's just about a paste, too, like, you know ... meat made for sausage;
7 // Once you're done, leave the mixture in the bowl, and cover with cling film. Refrigerate overnight, to let the flavours come together and mature, and to let the salt and onion go to work on the texture of the meat;
8 // Use as desired. I'm particularly fond of its use in Tacos de chorizo con papas, with salsa verde, pickled red onions, cotija cheese, coriander, and lime juice. Yum.
- May I suggest just a bit of sweet paprika and a tiny (tiny) smidge of turmeric in here too?
No? Understood.Nairn - Ahem.Continuity
- o/t but I've been getting really into plain non-Spanish Paprika (which is all we had in our house prior) - Hungarian stuff is so... earthy. Delicious.Nairn
- Truth be told, sweet paprika ... to me it has no flavour, and I can never really figure out what it brings to the party.
Pimentón de la Vera, however ...Continuity - One of the few things that makes living in London worthwhile: Without much effort, I can go to shops from e'ry country and buy their spices, somewhat local.Nairn
- We've always got two cans of La Chinata paprika in our cupboard - sweet and spicy.
I'd kind've meh'd 'normal' paprika for years, 'til recently. Dumb.Nairn - I guess it must be the stuff in German supermarkets. All meh and bland.Continuity
- 'Ahem.' lol, i know :) I do a few dishes around the spice range you've set out here, and I always end up throwing extra shit into the pile tooNairn
- Then again, mainstream German supermarkets can't really be relied upon to carry chillis — fresh or flaked — with any appreciable heat, so ...Continuity
- I just love turmeric.
https://static.wikia…Nairn - Ha!Continuity
- Me, it's cumin. Life without that warm hug of a fragrance is no life at all.Continuity
- Oh yeah, especially with Spanish food - just a slight hint of cumin's mandatory on a lot of Spanish dishes, whether they like it or not. AL ANDALUS REPRESENT.Nairn
- #OBBTKNENRAGEDNairn
- Gotta try this.
Thanks!palimpsest - Our recipe, comradecrazyprick
- Ahem? What are you guys talking about? I know that something was cooking as soon as I entered the bed. Wife's family is from Extremadura...OBBTKN
- The best paprika in the world is from there; Pimentón de la Vera, word.OBBTKN
- I would love to continue the conversation with you, but... I just had dinner some peppers stuffed with leeks that need to rest ;)OBBTKN
- I'm so making this. All ingredients confirmed, including the adobos. Cheers!MrT
- Legend. Cheers man. I'll follow this and let you know how it goes although I've no idea where to get those chillies here in Leeds, UKIanbolton
- I've got s few different paprika's, but regularly used Pimentón de la Vera. But it's easy to overdo it and ruin the other flavours.Ianbolton
- Haven't bought from them in a while, but I used to get regular relief packs from https://spicesonthew…Nairn
- @Ianbolton, they should be really, really easy to source online. If I can buy them in shops in a gastro-backwards place like Munich, you should be easily ableContinuity
- ... to order them online from a UK-based retailer.Continuity
- We all want to taste Conitnuity's chorizo!palimpsest
- Thanksss Cont!!milfhunter
- Oh, palimp. Rawr!Continuity
- + for pickled red onionsscarabin
- May I suggest just a bit of sweet paprika and a tiny (tiny) smidge of turmeric in here too?
- MrT8
Every day I'm picklin'...
Jalapeno hot sauce, British pub-style pickled onions, pickled fennel and beetroot pickled turnips. I've made loads and they're going out to friends and neighbours. Beats work any day.
- mouthwatering...the pickled onions are called 'cebollas en escabeche' in south america. didn't know it was a british pub thing also.uan
- thx yeah I'm being unnecessarily patriotic! They're tricky to find in Oz, it's usually those anaemic little white things in sweet vinegar...MrT
- I didn't know they make it in British pubs and I will try to find them next time I visit UK! actually I wanted to thank you for the tip:-)uan
- What’s your pickling recipe?Gnash
- This is going to be my first year attempting this.eryx
- is this a new hipster thing or what?milfhunter
- Cultured vinegar is the new heroin.Nairn
- @MrT - I am *so* envious.
If i had a hat, i'd doff it.Nairn - Thanks you lovely people. I do like to cook but this stuff is simple, just got to wait eg. onions are best after 2 months. Gnash I'll post recipes!MrT
- Noice. I only quick-pickle things, I don't trust myself to not accidentally make a poison lol.garbage
- Have you been watching Portlandia re-runs?zarkonite
- If you're asking me, I've never seen it. My grandparents used to pickle things for their storm / Armageddon shelter so I learned early.garbage
- White vinegar, salt, sugar, pepper, coriander seeds, and what ever you like in the mix.garbage
- If you’re asking me, no either. Not a hipster thing, but you know, I did it before it was cool anyway heheMrT
- might get into pickling or jamming.pango
- BuddhaHat10
I'm sure there are stores in the states with much larger selections, but I feel blessed to have this place a short drive from my house, it has pretty much anything you'd want for cooking Mexican food. I probably visit 3-4 times a year to stock up on hot sauce, and have only ever repeated a couple of bottles... I always want to try new ones.
- amazingephix
- It's ... it's ... BEAUTIFUL.Continuity
- It’s good to have a hot sauce variety for sure. I’m betting a huge portion of those have no place in Mexican food though.monospaced
- I wish we had something like this nearby. I make do with the Asian grocery store and the Latino / Mexican market. Combined I have a good selection.monospaced
- Do you think they have Peruvian jalapeno?palimpsest
- If they do, that would be HUGE.Continuity
- Pffff I only need ground black pepperpango
- Here he comes, starting trouble again.palimpsest
- The sauce selection is amazing, but I am gonna be a hater. One of the owners is a gringo from Seattle. We have the worst Mexican food. The worst.garbage
- It actually took me 5 years to find a decent mercado, and it's best if you brush up on your Spanish because I almost accidentally ordered a cow to be butcheredgarbage
- But for any Seattlites, Mendoza's on Aurora. Dodge the daylight prostitution freezing, get the best tamales in town.garbage
- *freezing. There are literally naked chicks just.. walking around.garbage
- eficks8
Adoboloco fiya fiya hollandaise on poached eggs with wilted garden spinach.
- Hell yeahscarabin
- wait... did you make the hollandaise yourself?pango
- Yeah, egg yolk, butter, tbs water, adobolocoeficks
- Looks fantasticRamanisky2
- Yes!!OBBTKN
- Looks delicious!Akagiyama
- Eggs Bendict - Jum jumislandbridge
- Top dish!canoe
- scarabin8
Some stuff i made today. Served with a common chopped salad and bread from the local panaderia.
Portobello mushrooms stuffed with sausage and topped with panko, mozz, and parm
Sausage, mushroom, onion, and mozz hand pies
Deviled eggs with smoked Hungarian paprika
- Looks delicious!!OBBTKN
- Watchin’ lord of the rings. GF wanted some hobbit foodscarabin
- just give her a potatopango
- https://media.tenor.…pango
- Nice work! I'm going to give this food theme thing a go...MrT
- Yes please.garbage
- OMG, those stuffed mushrooms look fucking amazing! *drool*Akagiyama
- why does the second image look AI generated?milfhunter
- They all aredrgs
- HEY Scar, are you taking the piss with us!? By posting some lazy /promts??milfhunter
- @milf Isn't it fun that you can't believe anything anymore? Not saying this is AI, but this is why we should Brand and Boycott.garbage
- It's a drag that you have to do a double-take, and it leaves a doubtful fart on everything you see / hear / read.garbage
- Lol! Nah, these are straight outta my iphone. There should be metadata unless imgur strips photosscarabin
- I watched the entire trilogy yesterday, the ending is bullshit. Frodo sails away on a boat to heaven to deal with his PTSD? What kind of ending is that?scarabin
- Also, he wasn’t even gonna drop it in? It was just luck that gollum attacked when he did and fell in with itscarabin
- Wait a minute, did you JUST watch the LOTR trilogy now? In 2023?? And, was it the extended editions?Akagiyama
- I saw ‘em in theaters half drunk with friends at midnight shows when they came out. So a lot of it is basically new to me now.
Not sure what edition but it tscarabin - ...ook all goddamn dayscarabin
- @garbage yes its garbage.milfhunter
- Well i’m flattered!scarabin
- lol, deep nerd breath: The movies inexplicably don't include one of the final chapters: The Scouring of the Shire.garbage
- The gang returns to the Shire to find all of their town enslaved, it is being industrialized and under rule by a bunch of fascist thugs..garbage
- ..led by a man named Sharkey. The land is a total abyss, the air is choking and the hobbits are living in a violent police state.garbage
- Our lads stage an uprising, overthrow Sharkey (who was Saruman in disguise). Sam becomes a famous a famous gardener and longtime mayor of the Shire.garbage
- The true hero gets his treatment, and then yeah.. Frodo fucks off to Valinor bc of that ghost dagger he caught. He wasn't going to live if he didn't leave.garbage
- Plus if the elves give you an invite, you take that VIP pass.garbage
- You know your tolkien! I wouldn’t mind seeing an animated film of the sharkey bitscarabin
- pango7
Okonomiyaki
- look interesting :) is this sweet? i only know chicken nomi-yaki but that isn'tsted
- It's a savory dish but it can have some sweet notes.
Props, pango!palimpsest - ugggh i just realized i forgot to put in dried seaweeds.pango
- it's like a savoury pancake on crack.
soft, crunchy, salty, sour sweet.pango - A Japanese acquaintance made this for us a couple of years ago, it was delicious. I gave it a try and got 80% there. Imma give it another go.palimpsest
- try this recipe. https://youtu.be/r2E…pango
- i'd say as long as U get the mix right, you can have any other toppings you like. tho i'd recommend not to skip cabbage, bonito flakes, okonomiyaki sauce, mayo.pango
- you can also make your own okonomiyaki sauce.
2 tbsp ketchup, 1 tbsp Worcestershire sauce,1 tbsp soy sauce, 1 tsp sugar or honey.pango - Nommmscarabin
- Had these in Osaka years ago which I think is one of the foods that they're known for. So good!stoplying
- Love it. Nice pics again too.MrT
- Gimme gimmegarbage
- I love this so much.Akagiyama
- It’s just egg cabbage and a load of salt. The novelty is the sprinkling of smoked dried fish shavings, for which Taiwan does better.shapesalad
- What does Taiwan do differently?pango
- lol misery side saladMrT
- maquito8
In Uruguay we call it “Bife ancho con hueso”.
Angus grain-fed. Slaughtered last week. Seasoning: JUST SALT FFS. Hot pan w butter, seared and then oven for 40 min around 120C. Medium rare for me.
- This meat deserves a good charcoal grill!!! No oven for me... Buen provecho. La carne tiene una pinta increible!OBBTKN
- A las brasas habría sido una puta medalla de oro.maquito
- That looks amazing, if you do it again next time try aging it at 2 celsius for about 30days. You won't regret it.zarkonite
- Holy crap at the marbling on that cut. How'd you serve it up?garbage
- 40 minutes? How thick is that thing? I usually do no more than 10 @ 375 for medium.section_014
- Could've been seared a bit better and I prefer grass-fed beef, but I'm only shitting on you because I'm intensely envious and this looks delicious. Fuck you.Nairn
- It's been literally years since I had a steak that looked this good.Nairn
- Que rico!Chimp
- @garbage, alone. No side. Lol @Nairn. @Section, At 120 it cooks so slow that the juices inside boil just the necessary to do the meat.maquito
- Chimp, DELICIOSO!maquito
- We call this steak. That looks not bad for a medium rare gray thing. Not bad at all.monospaced
- Bindegal5
- Korean weddingmonospaced
- They all left immediately after eating.monospaced
- future Bernie food linePonyBoy
- Deep fried bat smothered in cobra sauce, looks yummy.utopian
- Lol!!HijoDMaite
- Coronavirus for everyone!NBQ00
- yess, EAT!!!futurefood
- Hahaha yes it's so funny South Korea now has higher infection rate than china.pango
- https://66.media.tum…pango
- Pango. Only NBQs comment had anything to do with the virus nRELAXmonospaced
- it was a joke to set up kim jeong gif.
what? nobody got humour now?
https://i.imgur.com/…pango - Oh! I thought you were offended or something. I’ve been to like 3 serious Korean weddings. It’s hilarious.monospaced
- Lol @futurefoodGnash
- Woman in the middle in White, scooped up two full plates so gracefully. This must not be her first rodeo.SoulFly
- humansKrassy
- thats why viruses always (often) come from AsiaBennn
- @bennn https://66.media.tum…pango
- OBBTKN10
Yesterday's meal, sunny day, everything prepared on the charcoal bbq:
- Turbot with Donostiarra sauce.
- Grilled mussels with spicy tomato sauce and parsley.
- Potato wedges with paprika.And some cider...
- Turbot.
Baller!palimpsest - nice man.oey_oey
- ^ you have to see that as a double compliment as I'm vegan ;-)oey_oey
- I had mussels just like that on Sunday night with family, although nowhere near as big as the ones you've got. Freaking delicious with a glass of white wine.BuddhaHat
- and the closest thing we can get to that turbot down here is flounder, it's a beautiful fish. What you've got there looks sensational. que deliciosio!!BuddhaHat
- @oey, my plan was to also make some leeks on the bbq (my youngest daughter is vegetarian), but, in the end, there was no time...OBBTKN
- I prefer leeks to "Catalonian calçots", finer and tastier!
Next time ;)OBBTKN - Next month the bonito season begins, incredible also for the bbq, LolOBBTKN
- nice!Fax_Benson
- Turbot.
- scarabin4
Any cast-iron folks here? What do you like to use it for?
I’m coming round to the fact that the reason i use a wok so much is because i like to use high heat for certain things* without worrying about a nonstick coating. I’m thinking i should get in on the cast-iron train for this reason.
*atm it’s roasting garlic cloves from 4-8 heads in a dry hot pan, picking off the blackened skins, pulsing with salt and olive oil, then using the resulting smoky garlicky mess in EVERYTHING
- I use cast for almost everything but tomato based stuff, and soups. For wok I started using carbon steel - still getting the hang of that thoughGnash
- I've got a very well seasoned cast-iron wok (kaddai, I think?) and use it mainly for curries, but also made pasta sauces, deep fried in it. I love it.MrT
- https://imgur.com/a/…
It's never washed with soap, and it never sticks. Can't recommend enough!MrT - A well-seasoned cast iron frying pan is the stuff dreams are made of. They'll last you forever. But — as J Kenji Lopez-Alt suggested on IG recently —Continuity
- before you fork out for a new one, check out flea markets, yard sales, etc. He recently got one in perfect nick for a song.Continuity
- https://www.instagra…Continuity
- cast iron for gluten free pizza doughs in the oven, for basting big pieces of beef, for paellaBuddhaHat
- Go fuck yourself, Continuity.
https://www.instagra…
SO HUNGRY NOWNairn - :DContinuity
- @Buddha ... why only gluten-free pizza doughs? Our dude Brad Leone has a cool recipe for a standard gluten-y pizza dough in cast iron, which I want to try!Continuity
- https://www.youtube.…Continuity
- Had an amazing cast iron pan for a while so well seasoned and beautiful, then my wife threw it out because she’s a germaphobe and didn’t get the no soap part_niko
- ^ That's grounds for divorce right there.Continuity
- Oh man, I have to do a post for this.garbage
- @MrT Nice!!scarabin
- I’ll check the local thrift shops this weekend. I feel like i’ve seen cast iron therescarabin
- https://www.lodgecas…
https://www.lodgecas…imbecile - https://www.lodgecas…
https://www.lodgecas…imbecile - that's all you need (and you don't need the panini press, it just comes in handy) If you'd like a casserole dish, get ceramic coated.imbecile
- I use my cast iron for steak, brownies and chicken leg quarters.Akagiyama
- I use cast iron constantly. Great for cooking pieces of protein quickly with a nice crust. Also great low heat for eggs. Just don’t do sauces.monospaced
- Oh, and a little soap won’t do shit to a quality seasoning. Anyone who says they can’t wash a cast iron is doing something wrong.monospaced
- If you do somehow go full retard and undo seasoning, fix it. It’s stupid simple and fast. But the idea that you can’t wash it is wrong and frankly unsanitary.monospaced
- IF you want to go a level better, just skip to a carbon steel pan. Same idea, but lighter, smoother and cooks as good or better. More non stick because of smootmonospaced
- @Continuity - oh I totally get you can do other pizzas as well, I just have one glutarded friend who I make pizzas for. Normal pizzas go on the oven steel!BuddhaHat
- canoe4
Foraging reward...
- Lucky Devil. Finest treat the forest has to offer.bogue
- what is that?pango
- Morel mushrooms, found almost a pound, should have sold them, lolcanoe
- beautifulPonyBoy
- I would have bought them from yascarabin
- moi aussiMrT
- Wild pork brain?milfhunter
- Are these tasty, or a rarity or something?scruffics
- Ah man I went out looking this year and found nothing. Where are you located and is there a terrain type that you look for?_niko
- nice!GuyFawkes
- https://www.jamesbea…canoe
- Found them when, you guessed it, canoeing - humid forest valleys... these were running towards the river. (30 feet wide)canoe
- @scruffics.. incredibly tasty. Relatively rare, certainly hard to spot. Foraging is a ton of fun though. Every time you spot one it's like finding treasurebogue
- They’re rare because they only come out now and then, they can’t be farmed, and they don’t stand up to grocery shipping and storage so you can’t really buy ‘emscarabin
- https://youtu.be/d-H…scarabin
- awesome!brt44