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GWC + Let's Play collaborations are the best LPs.
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Jul 28, 2013 20:10
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The great thing about making curry is that you can add basically anything and it would only make it taste better. Literally any spice works in curry, but you can also add oddball ingredients like apple puree, coffee, and gourd vegetables. You would have to try really hard to gently caress up a curry.
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Jul 29, 2013 04:12
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22 Eargesplitten posted:How do you stop your poo poo from falling apart while you try that? Whenever I try to chunk stuff like that, it always falls around and gets sloppy. I'ts faster than what he did, but I have to sift through to make sure that there aren't any huge chunks that escaped. quote:I hope there's chili in one of these, so we can get a chili discussion going on. Best bachelor food. Beans, beef, tomatoes, spice poo poo, and then you can make some rice/quinoa/couscous and stretch it even farther.
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Jul 30, 2013 06:44
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CAPTAIN CAPSLOCK posted:I think we know what our third recipe must be. Doubt it since Mico said he's not going to cook anything that he or his two roommates wouldn't eat.
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Aug 1, 2013 18:04
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The T posted:I've heard it's a horrible idea to leave food out on the counter (to defrost or otherwise) as it will develop loads of bacteria that way. I've only heard this about chicken but I assume steak wouldn't be any different? Steak and other red meats are usually more acidic compared to chicken. Bacteria just can't penetrate into it like it can with chicken, so it's otherwise safer to leave a steak out to defrost than a chicken. An easy way to safely defrost chicken is to give it a water bath at room temperature while it's in a plastic bag. It will take a few hours, but it's much safer than just leaving it out by itself.
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Aug 4, 2013 19:06
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I separate egg yolks straight up with the two halved shells: keep the egg contents inside one half and just constantly swap the yolk back and forth. Something about the shell makes it perfect for cutting the whites from the yolk. Just keep a bowl underneath to catch the drippings and you'll be left with a perfect yolk in a half shell.
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Aug 11, 2013 07:43
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Manuel Calavera posted:And the talk about separating yolks from whites. It's not recommended to use the shell, since that's where the salmonella *might* be if there is any in the egg. They're also, yknow, touched by people looking through the eggs at the store. The way Mico did it was actually a pretty good way of doing things if you don't want to touch raw egg, though I prefer separating them by hand myself Ah yeah, I knew I forgot about something important. Skipped my mind since all the eggs I buy get an extra washing at home just for this reason.
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Aug 12, 2013 00:10
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Oh god, please at least put down a moist paper towel under the cutting board to make sure you don't move it all over the place and accidentally cut yourself because of it.
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Sep 11, 2013 08:17
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tamrael posted:Seeing his awesome Excalibur grip knife technique, I sort of morbidly expect this thread to get called on account of someone losing a finger That's not a piece of gnocchi you got there in your bowl there  Choco1980 posted:To be honest, I'd say it's because maggots are bugs, and first world cultures don't like eating such "low" animals. Everything I've heard about maggots says they're flavorful and very nutritious. Crustaceans are literally sea bugs.
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Sep 13, 2013 04:38
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. Please, please start with some proper knife technique.
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Why wouldn't you vote for fried chicken in any circumstance?
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Oct 22, 2013 08:54
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I eat whole onion bulbs like apples on occasion. They're delicious raw.
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Nov 6, 2013 22:03
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Mighty Dicktron posted:I want to see you Burg as hard as you can so the thread can start yelling at you for burgin' wrong. Another vote for burgers because of this, and then maybe you can do chili next for maximum thread yelling.
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Nov 21, 2013 20:42
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MacRomanGuy posted:I vote tempura because I've never been able to do it right. Tempura fry a burger
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Nov 24, 2013 03:15
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Renzuko posted:Fellow with pink hair is mico's roomie, he eats what we make mico cook, which is why mico won't cook borscht. I'm pretty sure Mico is the reason why Mico won't cook borscht, not his roommate.
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Dec 20, 2013 09:34
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Whoa, chill out dude
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Dec 22, 2013 19:40
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Can you make a Spotted Dick that looks like a spotted dick?
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Jan 9, 2014 07:01
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Those burgers looked hella undone and also not seared at all. Please don't undercook hamburger unless you ground the meat yourself or from a butcher that you know and trust. Also Chicken Kiev
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Jan 24, 2014 03:24
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When can we expect some frolf burgers
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Mar 3, 2014 05:00
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Fill a Chicken Kiev with a Samosa.
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Mar 3, 2014 07:57
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Mico posted:do not give me terrible food ideas. They're both basically some food object stuffed with another food object, what could possibly go wrong?
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Mar 3, 2014 08:09
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Volfogg posted:Samosas Bolognese because it's not as bad an idea as this is: Samoa stuffed with chicken Kiev on top of spaghetti Bolognese
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Mar 3, 2014 09:45
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Gamer McBaggin posted:I enjoyed the Chow Mein episode. Good luck searing the chicken in that much fat, if you noticed his chicken was depressingly pale after cooking. Also it's loving gross why would you use that much oil
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Mar 3, 2014 21:53
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Mico posted:the Spagheppi Insaniquarium LP crossover Spaguppy
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Mar 29, 2014 01:00
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Mini chicken kiev bite kebabs
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Apr 14, 2014 03:02
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Sometimes I like to just eat the pasta plain with maybe a very tiny amount of sauce
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Apr 14, 2014 04:08
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GreyPowerVan posted:Hey fellow pinch of sugar in spaghetti-person. I hope you're not doing this with premade jar sauce because the vast majority of those already come jam packed with sugar.
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Apr 14, 2014 05:15
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Mico posted:If you add enough sugar it tastes just like my homeboy Chef Boyardee's secret recipe. One of my favorite pasta toppings is just a whole load of sugar with a little prego added to the mix
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Apr 14, 2014 05:37
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Bobbin Threadbare posted:Oh yeah, and the reason you put a little sauce into the spaghetti is so that it doesn't stick to the pot. Same reason some people rinse pasta in cold water for a second once it's drained; it doesn't cool the pasta down much but it does stiffen up the surface. Please do not rinse your pasta in cold water unless it specifically calls for it. That washes off all the starch bubbles that have formed on the outside of the noodle which is what the sauce clings to when you mix it. No cling = no saucy noodles
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Apr 14, 2014 06:18
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Pyrotoad posted:Samosas so you can prove you make them better than this guy. That guy's bandanna makes it look like he has one hell of a unibrow.
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Apr 14, 2014 18:58
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"You can't eat dick." WRONG
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Jun 18, 2014 01:56
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what was the link pins linked halfway through
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Jul 20, 2014 18:38
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Missing Name posted:My sister tried to make the spaghetti bolognese. This happened in my household just recently when my mom tried making a middle-eastern style curry by just using water and half a jar of turmeric, though I can't fault her too much since it's partially because some dumbass friend of hers labelled it as curry powder.
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Jul 23, 2014 15:53
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Dr. Buttass posted:That would still make a pretty lovely curry. Way back in college my mother got me a cookbook written by a couple girls who had formulated these recipes when THEY were in college (because doing your own cooking is "cheaper" than takeout or premade stuff, which is only true as long as you shun fresh fruits and vegetables forever) and they had a recipe for curry that was basically curry powder, water, and nothing else except the chicken you were putting in it. It was terrible and bland, and the texture was gritty and offputting. Good curry needs spices other than just "curry powder" to play with. Well yeah the water was also problematic but I could rationalize that because our family was only ever familiar with the Japanese bouillon style curry which ever only needed water so I could see where she was going with that.
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Jul 23, 2014 22:14
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