|
EorayMel posted:Five little monkeys jumping on the bed. Remember: every fig has a dead, digested wasp inside!
|
#
¿
Apr 8, 2016 15:38
|
|
|
|
| # ¿ Apr 27, 2024 13:38 |
|
|
cyberia posted:That looks more appealing than KFC Australia's newest menu item: Ugh i went to KFC during a road trip the other day to pick up a zinger and got one of these instead. Stale bun, kfc coleslaw, and some sauce with pork in. I deserved what i got for even considering picking it up. Kfc zinger pies though I'd happily welcome back.
|
|
#
¿
Jun 16, 2016 12:56
|
|
|
Dr. Oetker pizzas made their way to Australia a few years back, and I can confirm that they not only are the best frozen pizzas available, but they also put some specialty pizza shops to shame.
|
|
#
¿
Jul 3, 2016 03:38
|
|
|
  Local pub just facebooked some of their house-made sausages...
|
|
#
¿
Jul 12, 2016 05:41
|
|
|
Pomp posted:location???? https://www.facebook.com/Farmers-Arms-Hotel-Creswick-690444611098404/ Probably too far from where everybody else in the world is. And yeah, they look delicious, but not at first glance.
|
|
#
¿
Jul 13, 2016 00:38
|
|
|
Im eating this. Kransky, kimchi, and kewpie mayo. The anti food porn is not the ingredients, it is in the name. It's the KKK dog.
|
|
#
¿
Jul 22, 2016 11:58
|
|
|
So, yall know what a Jaffle is, right? Ever made one with shredded potato instead of bread? nb: this is filled with molten cheese 
|
|
#
¿
Aug 10, 2016 00:57
|
|
|
It's a toastie maker. http://www.gadgetguy.com.au/product/sunbeam-big-fill-toastie-for-4-gr6450/ But the edges are sealed & it chops things in half for you with pressure and heat. It's hard to make a bad one.
|
|
#
¿
Aug 10, 2016 01:24
|
|
|
Here's another Jaffle. Bacon jaffles.  Stuffed with waffle mix and topped with maple syrup. Goodbye, everyone.
|
|
#
¿
Aug 10, 2016 03:04
|
|
|
Pomp posted:that's ham? This is middle-cut Australian bacon - it includes the short cut which is a big round bit of bacon goodness on the end of your traditional rasher. The heat of the jaffle maker pretty much disintegrated any actual fat on there.
|
|
#
¿
Aug 10, 2016 03:10
|
|
|
cyberia posted:Pizza Hut or Dominos in Australia did a pizza like that a few years ago with cream cheese between two pizza bases. It wasn't good It was Dominos like 15yrs ago. They had one that was 3 cheeses, and ended up being an inch thick of white, yellow, and orange 'cheese' in between two bases. We got a double cheese pizza with this base of course. It was.... not good.
|
|
#
¿
Sep 20, 2016 08:37
|
|
|
Pirate Radar posted:Personally, if I'm too drunk to get my rear end to McDonald's, I'm too drunk to keep it down anyway. To be fair 7-11's in Thailand are like.... well they're not quite like anything else. There's 2 on every block. On each side of the street.
|
|
#
¿
Nov 19, 2016 15:32
|
|
|
Everything in this video. https://www.youtube.com/watch?v=elt4__xdbA8
|
|
#
¿
Dec 22, 2016 15:14
|
|
|
Today I had my first HSP. It was pretty great though not at all pretty.
|
|
#
¿
Mar 7, 2017 11:53
|
|
|
Who wants a kebab pizza I'm the pool of grease
|
|
#
¿
May 13, 2017 09:45
|
|
|
Just a note on that kebab pizza. It's not thick crust. That's 2 inches of kebab meat.
|
|
#
¿
May 14, 2017 06:23
|
|
|
my doritos are broken :/
|
|
#
¿
Jun 3, 2017 12:35
|
|
|
I sous vided a piece of chicken at 140f the other day, because I was also cooking pork and 140 is the perfect temp for pork. Unfortunately, Chicken only cooks to medium-rare at 140f. There's no pink, it's all completely white. It looks >amazing<. It also still partially has the texture of raw chicken. I nearly threw up when it hit my teeth. The difference between 140 and 145 in chicken is staggering.
|
|
#
¿
Aug 29, 2017 00:52
|
|
|
Dewgy posted:Yeah just because you can doesn't mean it turns out good. 150f for a bit too long seems to be my magic number for chicken (seriously like six hours and a pan sear, it's incredible), but I love the science/math kind of poo poo you can apply to all of it. I usually do my chicken at 140. I've never done it for more than a few hours though. Doesn't it get mushy after 6 hours at 150? I cooked a steak for 6 hours at 132 and it was on the border of being too soft. e: while at the same time being the most amazing piece of meat i've cooked yet. I got distracted and seared one side for 30 seconds too long  
iRend has a new favorite as of 07:56 on Aug 29, 2017 |
|
#
¿
Aug 29, 2017 07:50
|
|
|
Get Krackin is loving amazing and i'm astonished this is the first time i've seen it mentioned on these forums. This is their facebook i dunno there's probably some clips or something https://www.facebook.com/getkrackinshow/
|
|
#
¿
Sep 4, 2017 01:18
|
|
|
Tonight I sous vided duck breasts at 62c for 4 hours. Eating them afterwards they were nicely textured but the only flavor they had was "charred meat". I made sauce with the juices from the meat, it was an explosion of essence of duck. I think I cooked the soul out of the duck.
|
|
#
¿
Sep 4, 2017 10:45
|
|
|
Elise, I recommend you sous vide that at 56 degrees for 4 hours, to truly bring out your flavour. e: then you can post a recipe for sous vide placenta online, which surprisingly there isn't one of.
|
|
#
¿
Sep 19, 2017 10:47
|
|
|
I got bored halfway through making biscuits.
|
|
#
¿
Sep 20, 2017 14:15
|
|
|
Dienes posted:C'mon man, you don't have an 'after' shot to go with it? It wasn't hardened yet.  I guess. https://i.imgur.com/qnfn68B.jpg Oh these are british biscuits not american biscuits btw. for dippin in your cup of tea like. iRend has a new favorite as of 15:55 on Sep 20, 2017 |
|
#
¿
Sep 20, 2017 15:52
|
|
|
I'll just leave this here.
|
|
#
¿
Oct 4, 2017 11:46
|
|
|
Tonight I'm making chicken crumbed with pulverized twisties. They're better cheetos btw. I cant decide between shallow fry and oven bake though! e: Sous vide chicken breast is at its best right after you take it out of the bag and pat it dry.  Crusty. Mmmmm.  1 minute on each side! Maybe a bit much.  Crusty. Mmmmm.  Skin on, I forgot. Cooking at 63 for 6 hours meant it was basically not noticeable, though I would have preferred to pull it off and have a couple crispy chicken skin chips on the side. iRend has a new favorite as of 09:09 on Oct 12, 2017 |
|
#
¿
Oct 12, 2017 07:57
|
|
|
I've made sous vided apples before, and they were amazing. Bananas are good too, right? I'll add some bananas with the apples and cinnamon. I forgot what temp I'd cooked the apples at, so I tried 75. It's like 13 degrees hotter than the chicken was!  I made 2 perfectly good apples into completely inedible hot uncooked apples in dissolved banana slime.
|
|
#
¿
Oct 23, 2017 11:21
|
|
|
So wait, nobody here has made sous vide scotch eggs before???
|
|
#
¿
Nov 28, 2017 04:43
|
|
|
 It's a cheese and vegemite and beef pie.
|
|
#
¿
Dec 3, 2017 11:21
|
|
|
Dr. Garbanzo posted:I’ve looked at those but much like the cheeseburger pie I couldn’t bring myself to buy a packet. Does it taste better than it looks? it tastes exactly like it looks. But with more vegemite.
|
|
#
¿
Dec 3, 2017 11:54
|
|
|
I've got 3 vegemite, cheese and beef pies in the freezer and at least one of them is calling my name. I'm broken
|
|
#
¿
Dec 9, 2017 14:05
|
|
|
I thought it was 4 hours @ minimum 55 degrees for safe meating? My probably-hundreds of 56 degree SV steaks haven't killed me yet anyway. Cooking a 48 hour pork shoulder right now. It cooking is AFP as i've put blue food dye in the water so it's easy to tell if the bags have been compromised.
|
|
#
¿
Dec 16, 2017 15:28
|
|
|
I put half a dozen chopped jalapenos and a lemon into a fifth of vodka and sous vided it at 57 for 2 hours. Its amazing but it looks like a jar of urine. On the plus side, its for a gift so I'll be giving the gift of burning rings and urethras this year!
|
|
#
¿
Dec 20, 2017 15:23
|
|
|
Feijoada. Doesn't look good at all.  is good.
|
|
#
¿
Dec 28, 2017 15:59
|
|
|
I was going to make carbonara tonight but then I couldn't be arsed. I settled on using the ingredients on muffins and applying flame, then adding poppadoms for no reason. It is proper parma reggie and pancetta, with fried onion/garlic and a stylish dab of kewpie mayo/sriracha to finish it, because those are cool things to apply to food.  I tried to make a more substantial dinner but I was at a loss.
|
|
#
¿
May 15, 2018 15:04
|
|
|
I put some pork in an esky with a marinade and cooked it for 2 days.   Take a sip. its getting dried overnight and roasted tomorrow the pork juice will make a gravy
|
|
#
¿
May 25, 2018 20:32
|
|
|
bike tory posted:What the gently caress are you all doing fine popcorn. You don't deserve popcorn. Whether i go light or heavy i at least get proper corner coverage because I'm not a goddamn monster.
|
|
#
¿
Jun 16, 2018 01:08
|
|
|
  Dr oetker mushroom pizza also mac & cheese. E: its Aldi mac & cheese with a lot of finely grated Coon added. iRend has a new favorite as of 07:29 on Jun 30, 2018 |
|
#
¿
Jun 30, 2018 07:22
|
|
|
MY FIANCEE is addicted to sweet & salty popcorn. I made some for her from a random googled recipe and it apparently turned out better than anything in a bag. Popped some kernels on the stove then added 1tbsp honey, 1tsp butter and a squirt of vanilla extract, salt to taste. Now i make it all the time and sonetimes add cinnamon, because it's fricking great.
|
|
#
¿
Aug 5, 2018 08:30
|
|
|
|
| # ¿ Apr 27, 2024 13:38 |
|
|
Tonight i'm going out for both a bolognese HSP and a carbonara HSP. I dont think they'll be H.
|
|
#
¿
Aug 15, 2018 07:56
|
|