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~~ Fisherman's Eggs ~~ ~~ a photo essay ~~ http://imgur.com/a/zAlJf  Yes, really, 500 degrees  YES REALLY 500 DEGREES  Do the prep. Saving the shallot so this is 3 green onions, 2 bushy parsely trees, 2 toes garlic, pepper, mixed up  Add the dines to the pile and some but not all oil from the can and stir it around a little. These dines were big so I chopped them in half on a bias.  Dump into dish. This dish was sitting in the oven when it preheated. It sizzles  Six minutes later they look like this  Put the eggs on top straight outta the shell. If you only have three eggs in your fridge like me then use three instead of four. Also it will put a stake in the heart of the bitchmade 375 crybabies forever if you use less eggs at the same temp and time and it works out okay but only more delicious than they could ever dream of.  Seven minutes for the eggs and they look like this. See how the dines are golden? That's why 500. Industry term is GBD  Let 'em sit there for five minutes and they are easy to take out of the bakedish and also a little more cooked  The plate. The average Sambal Oelek amount  OH NO AT 500 THE EGG WILL BE RUBBER AND BAD AN OVERCOOKED WAAA WAAAAAAAAAAAAA
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Dec 31, 2015 00:16
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| # ¿ Apr 28, 2024 01:12 |
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Come talk about dines you cretins http://forums.somethingawful.com/showthread.php?threadid=3756260 e: 
raton fucked around with this message at 00:32 on Dec 31, 2015 |
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Dec 31, 2015 00:17
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7 eggs you need two pans and a couple more minutes just take them out when they match the picture it will be okay
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Dec 31, 2015 05:08
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Haha fuk u
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Dec 31, 2015 05:49
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MisterPlastic posted:When eating sardines, prepare it the easy way. If I was to put a lot of ingredients and effort into cooking something, it wouldn't be sardines. Why would you not want to taste the sardines
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Dec 31, 2015 08:27
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Nooner "Can't follow directions" Poster
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Dec 31, 2015 10:01
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MisterPlastic posted:I eat a tin of sardines almost every day, not because of the taste, but because they are cheap, good protein, but right out the can with nothing on it is almost impossibly fishy, so I found scramble them in eggs with ginger, or smothered in tartar sauce. 
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Dec 31, 2015 23:13
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Nooner is merely a poor shadow of M. Livius Drusus put up by the 375 Bitchmade Senate to discredit the reforms championed and enacted by your truly in TYOOL 121 BCE.
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Jan 3, 2016 05:28
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 Six egg version, larger dish, same time, kitchen assistant broke the yolks in her three eggs in the back, w/e, other eggs great, Nooner confirmed tardo
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Jan 4, 2016 18:58
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Convect wasn't on
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Jan 4, 2016 21:33
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psychokitty posted:You make me want to love the dine. I keep trying. Mr. Kitty loves the dine, but I can't even. I know I'm The instructions are in the vehicle owner's manual for every truck.
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Jan 5, 2016 22:01
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Oh BTW the second time around I didn't have parsley so I used arugula and I prefer the parsley really but the arugula was okay. Dill would be nice probably but the thin little fronds might burn so I'd probably put it on just before I put in the eggs.
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Jan 6, 2016 10:47
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Spanish Manlove posted:What about a bay leaf and a pinch of turmeric? Pretty stout but I'd go for it. You going to powderize the bay leaf or just extract it before the eggening? Kaffir lime leaf chiffonade and lime zest might be pretty pro
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Jan 6, 2016 19:38
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whoflungpoop posted:Sheep-Goats how would i modify this recipe to not use fish or eggs or any other unhealthy, smelley, or fart-inducing substance R u a chicken kind of girl?? raton fucked around with this message at 01:19 on Jan 7, 2016 |
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Jan 7, 2016 01:15
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whoflungpoop posted:Yes! Just the white meat as long as it doesnt have any bones in it Wow Geez Uh Buy a big pack of skinless boneless chicken thighs at Walmart (about 4 lbs) because they are better than breasts in every way and dry them out with ppr towels and put a little salt and pepper on both sides, leave out in the air for like 30-40 mins so they dry out a bit. Then put them all in a ziplock with about 1/2 to 3/4th of a small bottle of Kraft Zesty salad dressing (or the components thereof assembled on your own). Let marinate for 2 to 8 hours. Oven to 425, foil lined baking halfsheet, put rings of an onion and 1 or 2 red bell peppers on foil, put cx on rings, bake for a while I dunno maybe 30m-40m (175 internal). Serve with some pulse, like a broth laden lentil or warmed hummus or w/e. Put some of the onions/peppers on it. raton fucked around with this message at 02:15 on Jan 7, 2016 |
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Jan 7, 2016 02:00
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If you have a dry white soul that yearns for itself you can do breasts but should probably butterfly them. 165 for white meat. Sometimes I will zap em with the broiler to finish sometimes I don't. raton fucked around with this message at 02:14 on Jan 7, 2016 |
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Jan 7, 2016 02:12
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That's like 1950s housewife easy daddy-o, cruisin
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Jan 7, 2016 03:36
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Kraft Zesty is my porn name.
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Jan 7, 2016 16:39
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yeh boye
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Jan 8, 2016 18:59
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| # ¿ Apr 28, 2024 01:12 |
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Harrow posted:I should make this. I have never eaten sardines but it seems like it would be a good idea to do so. If it makes it easier for a snake to suck his own dick then it can't be bad.
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Jan 13, 2016 23:46
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