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Pastry of the Year posted:I love kids' bonkers-rear end birthday requests: Morris Bart lol Context: New Orleans car wreck plaintiff lawyer with trashy commercials everywhere E. Sorry phone posting and didn't realize the conversation had already been had Phil Moscowitz has a new favorite as of 18:02 on Jun 18, 2017 |
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Jun 18, 2017 18:00
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   something something rules about pizza Somebody has a new favorite as of 18:48 on Jun 19, 2017 |
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Jun 18, 2017 19:30
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Holy gently caress would.
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Jun 18, 2017 19:32
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Potential for mouth shreddage depending on how crispy that pepperoni is though
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Jun 18, 2017 19:42
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Sakurazuka posted:Potential for mouth shreddage depending on how crispy that pepperoni is though It's a risk I'm willing to take. That and heart disease.
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Jun 18, 2017 19:46
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So they used individual cheese slices and didn't take the plastic off them, right? I've seen this one a few times, and it's never been clear
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Jun 18, 2017 20:37
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Fake cheese does that if the temperature is too high. My mom bought the cheapest no name brand pizzas as a kid and they all did that. It had the texture of melted plastic. But no wrapper was actually on it.
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Jun 18, 2017 20:41
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el dingo has a new favorite as of 20:53 on Jun 18, 2017 |
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Jun 18, 2017 20:49
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What every fruit salad needs, a can of Alpo on top.
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Jun 18, 2017 21:03
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Jun 18, 2017 21:35
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The whole channel is something else, but god drat this pizza has me so sad. Chunky tomato water isn't sauce!
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Jun 18, 2017 22:13
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Killingyouguy! posted:The whole channel is something else, but god drat this pizza has me so sad. Chunky tomato water isn't sauce! I didn't read the title of the video so imagine my surprise when the "chicken paper" came out. What the gently caress.
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Jun 18, 2017 22:31
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If you have a mortor and pestel for cooking, you probably have a blender or food processor too.
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Jun 19, 2017 10:38
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I have a murderin' pistol and i don't even cook
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Jun 19, 2017 10:44
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bloom posted:
The cardboard has given up soaking up all that grease, it's just pooling in the corners.
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Jun 19, 2017 10:49
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Jun 19, 2017 13:30
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... a giant reese's cup? Sure?
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Jun 19, 2017 13:34
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need the recipe now I have the same granite counter-top at my house this looks like something they serve to animals at the zoo
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Jun 19, 2017 14:14
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I'd eat this whole fuckin thing
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Jun 19, 2017 19:01
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RandomPauI posted:If you have a mortor and pestel for cooking, you probably have a blender or food processor too. For about a year I taught cooking classes for a Williams Sonoma and I would always roll my eyes whenever they wanted me to try and upsale the mortar and pestles cause I felt like a dumbass using them like I'm an apothecary from the 1200s
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Jun 19, 2017 19:26
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Killingyouguy! posted:The whole channel is something else, but god drat this pizza has me so sad. Chunky tomato water isn't sauce! Mortar and PesTle makes me, as a linguist, so goddamn angry. I'm a descriptivist but still.
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Jun 19, 2017 19:54
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Omg would so fast my pancreas would explode
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Jun 20, 2017 01:32
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Jun 20, 2017 02:13
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It's like some weird wartime ration Bloody Mary for the whole family. Or a medieval potion to induce labor in hogs.
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Jun 20, 2017 02:20
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I just remembered at a restaurant where I used to work one of the guys in the kitchen would ask for a "heart attack sandwich" from time to time. A philly cheese steak with bacon, pepperoni, mushrooms, olives, and extra bacon. That sounds too salty to enjoy, not even worth the gluttony. He would inhale that sammich tho, and somehow work the rest of his shift without gastrointestinal distress or lethargy. A real trooper.
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Jun 20, 2017 03:06
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In the thumbnail it just looks like a cake with chocolate icing. Then at full size it's just so much peanut butter. I don't want a big slice, just a little piece off of the side. Maybe put some pepperoni on it, grease it up.
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Jun 20, 2017 03:07
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I want that giant peanut butter cup. I have an unholy love for peanut butter.
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Jun 20, 2017 03:17
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Aesop Poprock posted:For about a year I taught cooking classes for a Williams Sonoma and I would always roll my eyes whenever they wanted me to try and upsale the mortar and pestles cause I felt like a dumbass using them like I'm an apothecary from the 1200s What do you use for grinding small amounts of spices then? I guess you can use an electric spice grinder (or repurposed coffee grinder) but those are always a pain in the rear end to clean.
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Jun 20, 2017 03:46
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ToxicFrog posted:What do you use for grinding small amounts of spices then? Grind up some white rice to clean it out 
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Jun 20, 2017 04:10
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RandomPauI posted:If you have a mortor and pestel for cooking, you probably have a blender or food processor too. I've had a mortar and pestle for over a year and just got a (free) blender because I tried to make a smoothie with the former and hot tip: frozen fruit gets slimy 
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Jun 20, 2017 04:14
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p-hop posted:I just remembered at a restaurant where I used to work one of the guys in the kitchen would ask for a "heart attack sandwich" from time to time. A philly cheese steak with bacon, pepperoni, mushrooms, olives, and extra bacon. That sounds too salty to enjoy, not even worth the gluttony. He would inhale that sammich tho, and somehow work the rest of his shift without gastrointestinal distress or lethargy. A real trooper. he's not a trooper, you're just a made bitch.
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Jun 20, 2017 04:38
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SLOSifl posted:It's like some weird wartime ration Bloody Mary for the whole family. Or a medieval potion to induce labor in hogs. lmao
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Jun 20, 2017 07:19
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ToxicFrog posted:What do you use for grinding small amounts of spices then? We didn't even have them all the spices we used were already grinded I just had to pretend to grind them. I guess I should've mentioned that part
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Jun 20, 2017 07:21
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Aesop Poprock posted:For about a year I taught cooking classes for a Williams Sonoma and I would always roll my eyes whenever they wanted me to try and upsale the mortar and pestles cause I felt like a dumbass using them like I'm an apothecary from the 1200s
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Jun 20, 2017 08:40
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Elysiume posted:I don't use my mortar and pestle often, but when I do, the best part is feeling like an apothecary from the 1200s. YeH we have a really nice antique brass one inherited from my great grandmother but gently caress using it for hard spices like fenugreek. I just always use a coffee grinder which I wipe out with a damp kitchen towel.
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Jun 20, 2017 09:25
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Jun 20, 2017 10:50
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Looks like avo on toast with watercress, dill, eggs. Presentation is a bit dumb but looks ok to me
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Jun 20, 2017 10:59
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Jun 20, 2017 11:02
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You are posting in the wrong thread, that looks delicious. And that looks...baffling.
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Jun 20, 2017 11:52
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ToxicFrog posted:And that looks...baffling. That is art.
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Jun 20, 2017 11:58
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