[!@#$%!]

oh hot damn im the king of cats

with a cup of lemony black tea these brownies are fucking awesome!

[Antagon]

Instant penne in sweet pepper/cream sauce, Kaiser rolls as a side. Hardly anything great, but quick and satiating.

[Dr. Eugene Felikson]

 

Originally Posted by !@#$%!

waiting for some bacon fat/pecan/red chile brownies to cool

hurry up and cool, dammit!

Color me intrigued. Got a recipe for this?

[!@#$%!]

Originally Posted by Dr. Eugene Felikson

Color me intrigued. Got a recipe for this?

nah we just used a ghirardelli mix (good deal at costco) and used bacon fat instead of the required "oil" and toasted pecan instead of the usual walnut addition (i like walnut more)

ofc this is lazy as fuck i admit but we bought it over the holy-daze to make piles for the people, so, processing the leftovers

have one more left will do with olive oil and maybe a bit of cardamom

but i an hook you up w/ a brownie recipe from online. hold on i have a file...

use this one:

https://www.geniuskitchen.com/recipe...rint&rid=54225

(this is wetter/fudgier than the ghirardelli)

BUT:
-use butter instead of nasty veg oil. or a good oil at least. olive oil and chocolate is fucking righteous.
-no fucking way 1 cup sugar. use 3/4 or 1/2 even
-dutch cocoa works best for my taste. hershey's "special dark" works.

from that base, riff at will. i like 1 cup broken walnuts per 9x9 pan

[dirty bunny]

An apple fritter. YUM. Before that I ate a delicious glazed doughnut.

[!@#$%!]

made a nice pile of POOKIE’S FAMOUS FLATBREADS

o man... i don’t normally eat bread but these are irresistible

can’t find the link to his recipe but i can paste my copy by request

[Dr. Eugene Felikson]

paste away, they'll go great when i rip off your brownies next week =)

(cant go grocery shopping this week, upcoming snowpocalypse)

currently eating...

 

 

Red Vines and Diet Pepsi... the food of the gods

[_tunic_]

I made a dish that when literally translated to English says LITTLE FLIPBITCH

(or flip the little bitch)

[Dr. Eugene Felikson]

 

This shit right here. Sooo good.
This little Asian supermarket by me is too legit. I sweat so profusely eating this. I need to see what other flavors they have.

[pony]

I've been stress eating for the last three hours. I had half a loaf of bread, cheese. Pasta! With more cheese! Chocolate! Oranges (look at me being a healthy queen)! BREADPASTACHEESE!! CHEESE CHEESE

[!@#$%!]

Originally Posted by pony

I've been stress eating for the last three hours. I had half a loaf of bread, cheese. Pasta! With more cheese! Chocolate! Oranges (look at me being a healthy queen)! BREADPASTACHEESE!! CHEESE CHEESE

wow i just saw this. sounds like a recipe for constipation, except for the oranges ha ha ha

[!@#$%!]

i’ve been making these quinoa stews in the pressure cooker.

shred a bunch of vegs and herbs, add quinoa and water to the bottom of a pressure cooker, season, top with the plant+herb mix, and blam, weekly fucking rations. great with steamed potato (pressure cooker ftw).

also made oat/quinoa granola and had for breakfast with some leche.

also the lady has taken to make fresh tortillas from scratch (she cooks now). warm fresh corn tortillas are goooooooooooood....

im almost an involuntary vegan these days. out of laziness...

and yeah, taking b-12 supplements so i don’t croak

[Antagon]

Sweet & savory Sloppy Joe's with garlic cool-ranch. The beef stew is homemade, but I was too lazy to bake some buns. I also don't have much space in my kitchen.

[Antagon]

Made myself some Sloppy Joe's again. Subs this time, with onion baguettes en lieu of buns, some added corn and bacon.

[!@#$%!]

been making breakfast burritos with bacon, zucchini, peppers, egg, etc

( tortillas from new mexico tortilla company are awesome thin and fold great)

which reminded me i need to post pookie’s flatbreads for feliks...

let’s see...

[!@#$%!]

pookie’s famous flatbreads


ADAPTED RECIPE:
Heat up 12oz water to 115F, mix 1 tablespon sugar, add 1 packet of dry yeast (2-1/2 tsp)

While it proofs:
Mix 500g bread flour with 1-1/2 tsp salt

Pour in water, mix
(gunna try without oil, otherwise 2tbsp)

knead for 10'

Rest 1h, punch down, cut into 8, roll, grill

ORIGINAL RECIPE W/ NOTES

1 sachet dried yeast [2.25 tsp], 450g [500 works better] bread flour, 1 tbsp sugar, 1-1/2 teaspoon salt, 350ml [12 oz] hand hot water, 2 tbsp olive oil. Mix together, knead for 10 minutes, rest for 1 hour, punch down, divide into 6-8 pieces. Roll out as flat as you can and fry on yr griddle in OLIVE OIL for the tastiest flatbread.

[_tunic_]

I made mussels for the first time myself yesterday. It's extremely yummy and so easy! Take 1kg of mussels per person, and change the amount for other ingredients accordingly

For wine I selected an Austrian, Gruener Veltiner
Apologies for European sizes

According to the recipe the cooking time is 15 minutes, but that was at least for me way too long. A litthe over 5 minutes was all it took.
And don't gorget to wash the mussels with cold water before cooking, if necessary (package should say so). And don't cook the ones that are already open

Mussels with roquefort

4 people 20 min

Ingredients

3 kg of fresh mussels
2 shallots, shredded
400 g roquefort (200 g crumbled + 200 g in 4 slices)
300 g of crème fraiche
200 ml of dry white wine

Prepare

Pour the mussels in a large frying pan. Add the shallots, the crumbled roquefort and the crème fraîche. Pour the white wine over it.

Cover the pan for 15 minutes on a low heat. Shake the mussels halfway through the preparation time. The mussels are ready when they are all open. Shake them again. Place a slice of roquefort on each portion.

Serve the mussels with fries. [and/or baguette]

this recipe comes from a cookbook by Léon de Bruxelles which is a chain of restaurants in France. I ate there a couple of times, and every time at the same restaurant their mussels were heavily overcooked. I'm a better cook than their cook(s)

[!@#$%!]

Originally Posted by _tunic_

I made mussels for the first time myself yesterday. It's extremely yummy and so easy! Take 1kg of mussels per person, and change the amount for other ingredients accordingly

For wine I selected an Austrian, Gruener Veltiner
Apologies for European sizes

According to the recipe the cooking time is 15 minutes, but that was at least for me way too long. A litthe over 5 minutes was all it took.
And don't gorget to wash the mussels with cold water before cooking, if necessary (package should say so). And don't cook the ones that are already open




this recipe comes from a cookbook by Léon de Bruxelles which is a chain of restaurants in France. I ate there a couple of times, and every time at the same restaurant their mussels were heavily overcooked. I'm a better cook than their cook(s)

haaahaaahaaaahaaaaa!

yeah, 15 min is way toooo fucking long

maybe they’re trying to reduce the liquid but that long it’s gonna be murder on the mussels

for me, just 3 min ftw, but i cook them in a steamer basket. could make sauce separately i suppose

[ilduclo]

mussels are the best pollution filters in the ocean. If anything is bad where they are, it's in them.

[!@#$%!]

Originally Posted by ilduclo

mussels are the best pollution filters in the ocean. If anything is bad where they are, it's in them.

ah! that’s where their great flavor comes from

but seriously most mussels are farmed in clean and safe and ecologically positive conditions