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What are other good recipe sites? I usually google “X recipe serious eats” as a starting point for food I’m interested in.
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Jan 2, 2018 01:18
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Nooner posted:what should i make for dinner tonight guys?? Guacamole.
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Apr 17, 2018 21:50
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Arrgytehpirate posted:There was a high school fundraiser and I bought the smaller amount of strawberries I could and still ended up with 8 baskets. Depending on the weather and preference, frozen strawberry lemonade margaritas. Made some this weekend that were v tasty.
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May 7, 2018 19:08
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One of these days I’m going to make the Cubano from Chef because of his video. Or I may just stop at the pork and eat that because it looks incredible.
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Sep 21, 2018 15:01
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I like Babish’s kitchen set up
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Sep 24, 2018 18:32
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I only use curated dried kindling, made from curated green stems that are collected from organic forest floors, stored in a dehydrator for 12 weeks, then lightly smoked to acclimatize the stems to their ultimate destination. $145/lb.
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Jul 12, 2019 20:29
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I once sacrificed a large cutting board’s worth of diced onion to my knife because one of the diced onion bits was a chunk of my fingat
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Aug 28, 2019 00:38
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My wife is cool with leftovers, but draws the line at making similar dishes too often. I learned that lesson when I tried to make various rice-bowl recipes three weeks in a row.
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Oct 10, 2019 22:57
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FWIW, there’s an African swine flu scare in Asia and a lot of Asian suppliers slaughtered their herds to get in front of it, so supply is plentiful at prices are low at the moment.
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Oct 14, 2019 18:30
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When pork is cheap, make carnitas. When pork is expensive, make carnitas.
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Oct 17, 2019 13:36
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BA’s merch prices are in the “won’t buy it myself, but happy to receive as a Christmas gift” tier.
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Nov 15, 2019 15:38
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The worst carrots are soft honey glazed baby carrots. The best carrots are unpeeled carrots, broiled or otherwise cooked until blackened in places.
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Nov 21, 2019 14:22
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That Works posted:I cooked a ton extra for the BIL and SIL to take with them as they usually do only to find out that 3 days before my MIL had them over for a "traditional thanksgiving" because she was concerned we were going to make a bunch of different stuff or use too many seasonings etc. So, despite hosting thanksgiving for 3 times before this and never trying to work in a ton of different poo poo (we will always make one kind of non-traditional dish, out of like 5-7 regular ones) the MIL still has some massive trust issues or something. Hold up, what the gently caress?
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Nov 30, 2019 16:37
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Squashy Nipples posted:Wow, I really killed this thread. There was a goon in TFLC that went on and on about those a couple years ago. They are quite good.
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Dec 5, 2019 17:52
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Is your boyfriend a cat
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Dec 18, 2019 04:47
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A friend of mine has been eating sweet potato, sausage, and avocado bowls (+hot sauce) for lunch every day. He is very in shape, and his farts are immense.
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Jan 3, 2020 22:52
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I’m fairly new to sourdough, but my starter lives in the fridge and gets two feedings before I make dough. The second feeding is probably unnecessary - I fed it last night and it passed the float test this morning.
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Mar 18, 2020 14:49
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Squashy Nipples posted:I've never done it that way, but if it works, great? Sure? I’m just adding my two cents about a process I’ve enjoyed while making, essentially, edible experiments. I thought it lined up with mediaphage’s prior post: mediaphage posted:No, it doesn’t. Just the other day I pulled out a container of starter from the fridge that I haven’t touched since last year. Mixed up 100 grams of flour and 100 grams of water, added one heaping (to the extent that a proteolytic puddle can heap) tablespoon of starter to it, stirred, put a lid on it and left it on the counter. A day or two later, good, active starter.
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Mar 18, 2020 15:52
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I’d take a normal pickle over a pickled jalapeño, but a fried jalapeño is superior to the fried pickle as a drinking snack.
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Apr 8, 2020 01:22
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Suspect Bucket posted:Sourdough fans! When flour exists again in your area, MAKE THIS WITH YOUR SOURDOUGH DISCARD. You jerk, my starter was sleeping peacefully in the fridge and now I have to wake him up and get him fat for baking tomorrow.
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Apr 18, 2020 17:25
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Suspect Bucket posted:You'll thank me later. Update: made the bread last night, would give it a solid B (A for flavor and C for execution). 40 minutes at 350 made a very dry and crumbly cake; next go round will get a bake check starting at 30 minutes, and I’ll add the brewed coffee option to the batter.
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Apr 20, 2020 13:38
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therattle posted:Coincidentally, my balls have browned crusty bits too. You should really wipe front to back
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Nov 23, 2020 07:00
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Made buttery flakey pie crust for the first time. I made so much buttery flakey pie crust that the butter dripped out of the pan and smoked the bell out of my kitchen when the pie went in the oven 
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Nov 26, 2020 03:28
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