bleys21
Legendary Pubber
- Joined
- May 1, 2022
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6. Eat and lose 1.5 seconds from your lifespan in an satisfying way.
1.5 seconds per bite you mean, right? Lol
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6. Eat and lose 1.5 seconds from your lifespan in an satisfying way.
That's my problem in a nutshell.Not sneaking, it requires a willingness to try a vegetable
One of my favourite winter dishes, but my wife refuses to even think about it.but I've had some success with roasted Brussel sprouts.
Brussel sprouts cut in half, then thrown into a bag with olive oil, salt and pepper. Shake until well coated then put into a shallow pan with the cut side up. I like to add a little drizzle of Balsalmic glaze to the Brussel sprouts. Bake at 375-400 degrees (F if not obvious, but maybe you have a kiln) until the edges are crispy.
That's my problem in a nutshell.
One of my favourite winter dishes, but my wife refuses to even think about it.
Drinking a mango lassi is like being hugged from the inside.Just come back from a few days in Edinburgh, where I had the most exquisite fried Haggis Supper (Haggis and chips). We also had a vegetarian flatbread sandwich, which was really tasty, and ate in a Punjabi restaurant that did excellent food, the name of which escapes me, washed down with a mango lassi.
It is indeed! It's at a local pizza joint called Versalia Pizzaria. They do good work there. My only complaint with them is that they're in a heavily gentrafied neighborhood with limited parking for non residents.Is that balsamic reduction I spy on top of those pizzas? Very nice.
Well, I'll applaud the reduction anyway. I do love me a good balsamic reduction on Za with good basic ingredients.It is indeed! It's at a local pizza joint called Versalia Pizzaria. They do good work there. My only complaint with them is that they're in a heavily gentrafied neighborhood with limited parking for non residents.
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This was my lunch today, Brisket, Smoked Mac N Cheese, Green Beans and Homestyle Cornbread. It was made at the cafeteria at my new job and cost $4. I Love this job
A really nice youth chemical treatment facility. Like seriously it's the nicest facility in the state, they got 50 ought acres of property and a paved hiking trail that goes around it.Where do you work? Heaven?
I am glad to hear you got a new gig that treats you well!A really nice youth chemical treatment facility. Like seriously it's the nicest facility in the state, they got 50 ought acres of property and a paved hiking trail that goes around it.
I am quite envious. I’d like to do this for a while. Not to turn this into real life and what’s happening, but we went through our budget and I was astonished at how resistant to change the food budget was, and I would like to see that change. I think I probably could, but it would require a lot more effort than 40-50 hour a week and international travel me can do right now.Unemployment has turned me into a house husband for the time being which isn't a bad gig. This week I have been tackling unnecessary expenses and food was easily the biggest source of wasteful spending. Now that I have the time and mental bandwidth for in-depth meal planning and more complicated recipes, I've been able to significantly reduce our food costs while simultaneously increasing the quality of our meals.
My lovely wife found a reliable local source for Buenaveza, a Mexican-style lager with a hint of salt and lime. I tried it at a resort last year and was blown away; it immediately became my favorite warm-weather beer but has been frustratingly difficult to find locally. There is a local high end grocery store that sells it but it's almost always sold out and I don't want to drive 20 minutes each way to a specialty liquor store every time I want a six pack.
I tried a dekopon orange today and was amazed at how delicious it was. Like, they are up there with cotton candy grapes for me. They are normally kinda expensive but there's a sale right now at Whole Foods so try 'em out before they go back to being 8 bucks a pound or whatever.
I just made an Irish Stew recipe from Tasting History. I used lamb instead of mutton and doubled the amount of meat & water. It's really good. Since I still have 2 lbs of lamb meat I am going to make it again next week.
Fenris-77, mammoth jerk(y).
Australian Firm Obtains Mammoth DNA Sequence, Makes Mammoth Meatballs
Want to taste an animal that's been dead for 4,000 years?www.iflscience.com
Australian Firm Obtains Mammoth DNA Sequence, Makes Mammoth Meatballs
Want to taste an animal that's been dead for 4,000 years?www.iflscience.com
There are rumors of vat meat human flesh... (If you are in a CoC or other Supernatural/horror game)
For the last year, I have been fairly housebound. So I have been playing with coffee. I have been experimental and doing SCIENCE! (really a bit bored). So much so that I have been shepherding a thread about it on another site. It is an interesting thread seeing coffee from various perspectives. Hunt through for my posts, they are the more "interesting" ones for new coffee recipes with basic coffees. Here it is.
I've got one in the freezer. My plan (not this weekend) is to marinade it overnight in a rub of cumin, oregano, paprika, brown sugar, salt and chilli powder, then cook it in diluted apple cider vinegar. Tear it up, mix it with hickory smoke BBQ sauce and return it to the slow cooker to caramelise.Got a pork shoulder roast going in the crock pot.
After trimming off the outer layer of fat (which will be used to make some black eyed peas in the next day or two), covered it in a rub of brown sugar, salt, paprika, chili powder, cumin and dry mustard. Added some diced onion and some minced garlic, along with a can of beer. Just letting it cook throughout the afternoon while I get some other errands done.
Oh, the wonderous cornucopia of possibilities this statement indexes...I've got one in the freezer.
Got a pork shoulder roast going in the crock pot.
After trimming off the outer layer of fat (which will be used to make some black eyed peas in the next day or two), covered it in a rub of brown sugar, salt, paprika, chili powder, cumin and dry mustard. Added some diced onion and some minced garlic, along with a can of beer. Just letting it cook throughout the afternoon while I get some other errands done.
What type of beer? Crock pot pork shoulder is one of my go-to dishes, but I haven't tried making it with beer.
Ohh, I often cook stir-fry, fried potatoes, eggplant, and beans is a classic dish.BTW, do any of you make "Asian" stir-fry at home?
If you have not, I must recommend it tremendously. The time spent chopping veggies can be daunting (I'm CHOPPING BROCCOLI!!), but its a great way to create a meal with lots (or all) veggies and little (or no) meat. I have always enjoyed shiitake mushrooms and Chinese eggplant, but only recently hunted down an Asian market to bring those home. In non-Asian markets, shiitakes have stupid prices, but the Asian market often sell them in bulk and the eggplant is surprisingly cheap. BTW, Chinese eggplant isn't the traditional aubergine used in Italian cuisine. It's long with dense meat instead of squat and watery. Goes tremendously well with ginger and garlic.
My stir fry is the above, plus onion chunks, water chestnuts, bamboo sprouts, broccoli and thinly sliced jalapenos. My sauce is usually soy sauce, Sriracha, sweet chili sauce, and maybe a splash of fish sauce. I like the heat level to be slightly nuclear.
And I also discovered BROKEN RICE...I never heard of it before. The Asian market was selling a 5lb bag of broken jasmine rice from Thailand for $2. It's tiny rice fragments. I was very surprised how different and tasty it was. Highly recommended.