no-mans-steak🥩

[jovial jewel]

mac and cheese for snack time 🧀

[jovial jewel]

there ya go, @void dome

hehehe

[void dome]

That looks worth nomming. I'm coming there.

[jovial jewel]

reserving one for ya! hahaha

[vast geyser]

Nice fish. Well seasoned. Sauce looks great, thinner dice on the onions and they will melt in and naturally thicken and flavour it, add spring onions to serve for a fantastic texture.

[sick bison]

fisb👍

[barren warren]

Fisb 🐟

[bronze copper]

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[vast geyser]

Butternut squash gnocchi

Sour dough bagels I baked, nothing fancy just a few cheeses and black forest ham, julienne spring onions and home made red onion chutney

[fading dagger]

👍

[shy heart]

Family friend made us dumplings 😄

[fading dagger]

👍

[wraith flame]

Nooo i dont have image perms (i made fried chiken for the first time and ngl it was fire)

[vale kelp]

Noms! One of us could share your pic for now if you'd like, till you get Familiar role (server xp level 5 btw, run !RoleHelp in #bot-spam for info)

[tired stump]

pass

jk

these look awesome

[bronze copper]

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[copper void]

More for me!

[molten crypt]

g i m m e

n o w

these look tasty fr

[copper void]

Forgot to show:
Apple Cinnamon cookies

[last leaf]

Gib donut

[molten crypt]

Looks even tastier

[sullen crest]

pierogi

it's pierogi

i know what im saying

im polish

[last leaf]

Yes Gunter we get it, this is the food channel. You’re breaking your own rules by spamming this constantly

[onyx jolt]

Tamago-Kake-Gohan with natto on top for breakfast!

[vale kelp]

Some people still don't. Hence the (annoying) repeat.

[vale kelp]

Never had it. Did you make it? I'm curious what are the ingredients?

[onyx jolt]

Rice, an egg, Japanese soy sauce, mirin, and furikake.

[brittle mica]

yo send me some. looks delicious

[onyx jolt]

You cook the rice and then transfer it to your bowl, and then you add the egg, stirring it in with chopsticks.

Then you stir in a small splash of the soy sauce and mirin (1/2 teaspoon each) and add the furikake on top.

[bronze copper]

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[shy heart]

I’m Chinese, we don’t call them that

[dusky solstice]

They also aren't Pierogi. While Pierogi are a style of dumpling, they are very different than most

and that photo was pretty obvious not pierogi style

[shy heart]

Yea that too, I wasn’t gonna get further into it in case they were just joking

[dusky solstice]

I mean I could see it being a version of Pelmeni, but don't see that often

[vale kelp]

Ooh that sounds delish!

[onyx jolt]

It is!

[sullen crest]

: (

it's pierogi zip it

jk

i love even more chinese version

❤️

[shy heart]

Eh I wouldn't exactly call it a Chinese version, more the other way around

The chinese invented the whole concept of a dumpling as far back as 200 BCE

So the Pierogi is more a version of a Chinese dumpling

[molten crypt]

let it be known!

[frigid meteor]

What's a natto

[fading dagger]

dunno but it has rice at least

[onyx jolt]

Fermented soybeans.

[wraith flame]

i wanna try it so badly but sadly there is none in TR

[onyx jolt]

TR?

[bronze copper]

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[gray plaza]

bread

[devout pond]

e

e

e

e

e

e

e

i thought there was a cooldown

[bronze copper]

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[tired stump]

this is not a test channel

[devout pond]

cool

[vale kelp]

@devout pond Acquaint yourself with our server rules. Don't spam. And as it goes with every channel in this server, read the channel's Topic and pinned rules: #no-mans-steak🥩 message

[devout pond]

bro it literally said there is a cooldown system

[vale kelp]

If you're referring to server chat Xp levels, yes, there is a cooldown for the bot's counter. We also say, do NOT spam. So why would you spam a letter here when this is the food channel?

Post food. Or abstain from comments.

[devout pond]

It said there was a cooldown in every channel

nvm

sorry

[vale kelp]

If you have questions, issues or concerns about rules, try #contact-us

[bronze copper]

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[frail glacier]

crab soup and spiced shrimps from the dc fish market!! they were fantastic

[copper void]

As promised, pumpkin cheesecake

No whip. Add your own whip

[tired stump]

maybe a caramel glaze

[copper void]

Caramel candies was also optional

[last leaf]

Man, all this food looks so good. My idea of a good meal is a pretzel roll

[copper void]

My table

Got chocolate chip cookies, peanut butter cookies, banana bread, and lemon pound cake

[tired stump]

oooooooo

[fading dagger]

😋 Bocolate Bhip Bookies, peanut butter 😋 bookies, banana bread, and lemon pound bake 🤯

[bronze copper]

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[copper void]

Just for this, you don't get a piece

[reef marlin]

Simple and delicious

[gray plaza]

Ham and cheese bread?

[reef marlin]

Well, basicaly. I guess. Its more of a baguette, a roll if you want to be precise. Its not as if i bought the roll in the supermarket, i baked it myself. I just love these rolls baked with cheese and bacon, but they are overpriced at shops so i made my own. I made 14 of them in one go, it was cheaper, plus i didnt have to interact with people at the supermarket.

[gray plaza]

I am wholey convinced that meat, carbs, and ofttimes cheese.. is a combination more robust than peanut butter and chocolate

[reef marlin]

I agree.

In my oppinion, it tastes better, and science says its healthier. Thats a 2:0 for ham+cheese+bread for me.

[brittle mica]

Cheese bread

Food I make at home always feels more wholesome

[gray plaza]

Homesome

[bronze copper]

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[reef marlin]

Funny, my language has so many names for different kinds of bread. English has it too, but from what i have heard, people just call everything bread.

[reef marlin]

I agree.

[gray plaza]

What is, your language

[reef marlin]

Czech

[brittle mica]

So many varieties of bread one of my favorite meals is a simple breakfast sandwich with bacon, egg whites, and a bread roll (ciabatta, if I can get it). I just love bread

[gray plaza]

Bread good

Bread is life

Go get that bread

(This is not about bread)

[brittle mica]

I should make pretzels again also if anyone has recipes involving chicken and garlic let me know. I made honey garlic chicken tenders a little bit ago, simple and delicious

[reef marlin]

Wise words.

[reef marlin]

I usualy end up just slaming cheese and ham on top of a toast and put it in a microwave. These days, i dont rly have time for cooking unless i get in the mood to experiment or when im cooking for someone.

[reef marlin]

Dont rly have those, ive been trying to make chicken more crunchy and spicy

[copper void]

Grilled chicken with lemon garlic sauce?

Have some Green beans on the side? Maybe Mac and cheese

[brittle mica]

I feel that. I’m trying to cook at home more but I don’t usually have the energy or the time to cook and clean up. Simple recipes are a lifesaver

[brittle mica]

Ooh, that sounds great! I’m working on eating more meat but I only really like/cook beef and chicken tbh. Spicy or garlic-y is great

[copper void]

Could also do a chicken stir fry

That also uses garlic. And left over rice if you have any

[reef marlin]

Mine are not recepies, they are experiments. Suprisingly, nothing went to hell yet. But i dont rly have time to write down something i am not sure about, dont wanna sabotage a dinner. Sorry. I might do it anyway, but not today.

Goodnight and i wish you great cooking.

[brittle mica]

Ay no worries! mainly trying to get some ideas for simple dishes more interesting than just plain chicken anyway. Have a good one!

[brittle mica]

Rice + chicken or beef is so good

[copper void]

Best food is barely ever written down

[dusky solstice]

American english has names for damned near everything. The headache I had importing peppers from Türkiye cause they all use the same name so had to line up with the regional dish they knew of..... so annoying

and we have like names for every variatal of squash where even in much of the EU, it is Squash/Pumpkin and you have to describe the style

[dusky solstice]

Take some garlic, slice it lenthwise in half, take out the green if any. In a pan, pour enough oil to come up halfway on those slices. Throw on a low-mid heat. When start to get golden flip them, when that side gets that colour, flip again give about a minute, flip a minute. Then remove garlic. Cook chicken in that oil. Remove chicken, use that pan to whip up a sauce with that garlic oil, serve with the faux roasted garlic slices

[copper void]

Fat squash or skinny squash?

[dusky solstice]

I'm losing my mind with Delicata squash not popping up anywhere recently when I have two dishes I need it for

[copper void]

It be like that sometimes.
I bake desserts, cookies and that jazz. Well I ran out of cinnamon powder

Do you know how many baked goods use cinnamon?

[dusky solstice]

you want to now blow your mind...

[copper void]

Ye

[dusky solstice]

replace that with a cin heavy Chinese 5-spice and watch it be even better

my go to for rice pudding now and most cinnamon uses

[copper void]

Cinnamon heavy Chinese 5 Spice. Interesting

Iiinteresting

[dusky solstice]

most Chinese 5-spice works

some brands though are cin heavy and some are Anise or clove heavy

McCormick does a cnin heavy one that is perfect

[bronze copper]

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[wispy finch]

The original pumpkin spice

[real nimbus]

Delicious. The cake too

[topaz iron]

Was supposed to be a taco

Kinda messed up

[fading dagger]

wow

very tasty tcao

[distant pebble]

looks very much like a chicken

[shy heart]

Some good Mexican food in San Antonio

[brittle mica]

Yummmm

[bronze copper]

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[tired stump]

Chicken with bok choy and mushrooms

[lunar isle]

Couldn’t post here when I made this because I didn’t reach level 5 yet

I made this for my mom’s birthday

It was supposed to be a chocolate cheesecake but I messed up the final step

I poured the black dough into the cheesecake dough which is why it ended up as a solid dough

It tasted good regardless but not nearly as good as a perfect chocolate cheesecake

Well maybe I can make it work out better next time

[tired stump]

Eat your mistakes

[wispy finch]

What a lovely thing to do for her in any event.

[bronze copper]

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[distant pebble]

if i failed my exam does that count?

[molten crypt]

Wow where is this at. I lived there for 12 years and haven't seen this before but it is a huge town

[shy heart]

It's called Nicha's Comida Mexicana

it's on Roosevelt Ave, literally just down the street from Mission San Jose

[molten crypt]

oh wow Never mind I've been there they have a drink called the Pain Killer that is amazing I guess I just never ordered their tacos

Its across the street from the old drive in movie theater

[shy heart]

yep that's right

[molten crypt]

Its been a year this month we moved from that town SE side of San Antonio to Moses Lake Washington state

HUGE difference

[lunar isle]

Eating your bad exam will probably make you feel better than showing it off to your parents 😅

[bronze copper]

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[distant pebble]

Amazing advice lol

[copper void]

Cookies

[last leaf]

I accept these cookies

[copper void]

They might track with you in life, but I'm sure if you're active enough. It'll clear the cookies

[distant pebble]

Hmmmmmmm looks delicious sleep time now fr tho 😴

[late gyro]

Any taco enjoyers?

[wispy finch]

Someone brought me a half dozen home-made banana-bread cupcakes

[shell orbit]

Nom nom nom

[upper wind]

Take a guess, pal

[tired stump]

gonna say......maybe?

[bronze copper]

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[tired stump]

why is your dinner in a cage
food wants to be free

[ebon jewel]

It's Sausage Saturday! So that means lunch is a Sausageinnaroll/cob/barm-cake/oven muffin/bread-cake/batch/buttery/stotty/tea-cake or whatever you call a small round piece of bread locally!

[tired stump]

I think it’s just called a bun

[shell orbit]

It's a tray 😄

[void dome]

I know I need to rest but I had to make this today @vale kelp ...

Authentic Chinese chili chicken with Szechuan Chilies.

[vale kelp]

Ooh that sounds tasty! Never had it!

[void dome]

It's literally mouth watering yum.

I didn't expect it'll turn out this good.

[vale kelp]

[polar garnet]

May I ask why mythos is resting?

[bronze copper]

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[onyx jolt]

Eggs:

Specifically, brown-butter fried eggs.

They’re gone now.

[dusky solstice]

It's amusing cause with experience you can tell it was butter and not oil or another fat cuase of the edges

and brown-butter eggs are amazing

[onyx jolt]

They’re tasty.

[dusky solstice]

if you use an oil, you get lacy edges, finish with brown butter and you in heaven

[onyx jolt]

I’m currently soaking some toast in the remaining butter-and-yolk mixture in my bowl to sop it up.

[dusky solstice]

well if you like those kinda edge

hahah yeah

need that toast 😂

oh

even better, give it a try sometime

get those cheap ass tortillas from the store, the small one

tear them up and use those to dip

[onyx jolt]

Huh.

[dusky solstice]

It like increases the yolk to bread ratio and so good

and easier to keep on hand since they work for dipping without toasting

[onyx jolt]

Clever!

[dusky solstice]

oh and the other nice thing, if yolk breaks, convert to a scramble and breakfast tacos

[bronze copper]

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[hardy fog]

Mmmmmmmmmmmmmmm food

[tired stump]

Well spotted

Post something!

At the breakfast buffet of my hotel

[hardy fog]

I'm just looking at the food

In fact

Give me 5 minutes

[tired stump]

a timer has started

[hardy fog]

Ok it may take a little longer than i hoped

Behold

[bronze copper]

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[hardy fog]

Grilled cheese sandwich with wostershire sauce and a cuppa tea

[copper void]

Eclair Cake

[rigid flume]

Just gimmie a plate of the cream/custard.

[distant pebble]

Nice table

[hardy fog]

Today's lunch noodles with sesame oil nori and pickled onions and cucumber.

[olive meteor]

This is what you should look at before lunch

[ebon lance]

Mouth watered seeing this

https://www.youtube.com/watch?v=PV1piPPLvWo

[copper void]

Thicc key lime pie

[ocean bronze]

Poke @maiden ravine

[bronze copper]

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[frail glacier]

dinner in the french quarter last night.
duck sausage gumbo, crawfish etouffee, jambalaya, and then bread pudding with bourbon glaze

[fresh spade]

Gib

[hardy fog]

Savoury eggy bread with a Caribbean jerky seasoning

[rigid flume]

Is there a floor donut in the background

[tired stump]

lol

[hardy fog]

No it's a head phone cushion

[tired stump]

Mfw want to meme in the food channel

[copper void]

Whole pecan pie

[rustic sequoia]

💀❤️ it's spooky season ❤️💀

Red velvet cake with cream cheese buttercream

[placid remnant]

beautiful

[bronze copper]

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[rustic sequoia]

Thank you! 😊

[copper void]

Dayummmm

How did you do the skulls?

[rustic sequoia]

Skull molds and some white chocolate 😁

[copper void]

Ooooo.

Almond bark?

[peak onyx]

Anyone else into vintage recipes?

Oh, I can't add pictures

I can highly recommend Baking Yesteryear, i have yet to make something in there that's unpleasant

[onyx jolt]

I love B. Dylan Hollis’s shenaniganery in the kitchen.

[bronze copper]

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[onyx jolt]

Oh, yeah, you need to talk more to get to… lvl 5, I believe?

[peak onyx]

Easy enough! mostly been asking questions hehe

[onyx jolt]

Ay!

[peak onyx]

Just today made the starchies from his book. That texture is interesting, taste is good...did I just hit 5?

[onyx jolt]

!familiar

[onyx jolt]

I haven’t made those yet.

[peak onyx]

The flavour is great. Subtle sweet cream. BUT you really need a cuppa tea with these, they turn to sticky mush of tastey

The peanut butter sty..styrofoams? those are a treat

Also Tasting History is awesome

[bronze copper]

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[onyx jolt]

Hell yes it is!

[fading dagger]

👍

[olive meteor]

That is good you must do this for a job bro

[elfin escarp]

i have never seen these. are they an english thing?

[peak onyx]

Actually a Brazilian recipe!

[tired stump]

@wispy finch @dusky solstice I made “cheaters adobo”
Bought a rotisserie chicken
Threw in the wings and collagen with adobo ingredients , sieved it, and thickened it with cornstarch

[wispy finch]

Nice, sounds yummy!

[tired stump]

Not as good as stewed but works in a pinch

[wispy finch]

I've done some experimenting with vinegar and adobo flavors, did a blackened ahi with something adobo inspired that got some good feedback
Made a thin drizzle with red wine vinegar, capers, black pepper
Fun stuff to play with lol

[bronze copper]

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[dusky solstice]

I am not sure what to think about this. Haha

[tired stump]

I’m a cook not a chef lol

[dusky solstice]

It's just I am wondering how this works

it isn't an adobo per se

[wispy finch]

I live in fusion central so that's my excuse

[dusky solstice]

and I'm not sure how that flavor would affect the thing anyways

[tired stump]

Thus my characterization

[dusky solstice]

so like you basically made an adobo sauce and put it over rotisserie chicken?

[tired stump]

Yes

[dusky solstice]

soy, vinegar, coconut

bay leaves, pepper, all that

[tired stump]

But I used the fast and collagen

No coconut

Because that is not how my family ate it

North versus south

The rest, yes

[wispy finch]

I never did the coconut version
No ginger either

[tired stump]

My bro

[dusky solstice]

I was introduced to the coconut one some years bacxk and that been my go to since

[tired stump]

I don’t ridicule the coconut people but it’s not my nostalgia

All my FAA potlucks

[wispy finch]

So coconut milk is south?
Many Illocanos here so Im assuming so

[tired stump]

I think that’s right

Although my family is from ilo ilo and negros

[dusky solstice]

i use fish sauce in mine too

[wispy finch]

same

[tired stump]

I maybe have but usually don’t

[wispy finch]

gives me that dull jaw ache thinking about fish sauce and green mango slices lol

[tired stump]

Ew

[wispy finch]

lol

[tired stump]

Halo halo mahalo

[wispy finch]

I see people put rock salt in there too, like it wasn't salty enough?

[tired stump]

Hwat

[wispy finch]

deconstructed pickles I guess lol

I should grab some lechon for lunch
Getting hungry in this channel again

[tired stump]

I’ve also taken to pickling peaches

[wispy finch]

interesting

[tired stump]

I also saw lechon on an old episode of No reservations this morning

[wispy finch]

Nice, food of the gods

[rustic sequoia]

Thank you, and I am. I'm a custom cake baker irl haha, you nailed it! 😁

[wispy finch]

attention to detail lol

[vale kelp]

You're such an amazing artist, Nerozii! That cake is unbelievable. Thank you for sharing your beautiful masterpiece.

[rustic sequoia]

Thank you so much 😊 and thank you for the pin as well!!

[bronze copper]

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[distant pebble]

why did they change it to no mans cake?

[tired stump]

Because pie is so 2022

[distant pebble]

bro it changed like yesterday it almost the end of 2023

[distant pebble]

and pie is cracked out of its mind

[tired stump]

Pie is so Q3

[distant pebble]

no its so yesterday

[fading dagger]

👿👿👿 Cake does not rhyme

[tired stump]

No Mate’s Cake

[distant pebble]

did lamp get into your head?

[last leaf]

Mmmm cake

[bronze copper]

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[violet moss]

oh look it's cake now

last time i checked it was pie

and then before that I think it was fry

[last leaf]

It changes a lot

[rustic sequoia]

Chocolate peanut butter cheesecake 😋 Rich, but delicious

[last leaf]

Mmmmm

[tired stump]

it's like a life-size snickers

[copper void]

The cake is a lie

[fading dagger]

no-mans-pumpkin-pie

[bronze copper]

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[graceful charm]

😍

[distant pebble]

Cheeze

[rustic sequoia]

One of my favorite bakes 😊

[real nimbus]

You're really talented, looks amazing

[rustic sequoia]

Thank you!! 😊

[tawny musk]

omw

[distant pebble]

Give me that Cake 🎂 it looks so good

[last leaf]

Stop it, you’re making me hungry

[bronze copper]

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[tired stump]

Chocorazzwaffle

[wispy finch]

Wow, all your stuff looks amazing...

[rustic sequoia]

Thank you so much! 😊

[wispy finch]

Thanks for sharing!

[placid remnant]

real talent

Do you do this for a job? Or simply for fun?

[rustic sequoia]

A bit of both actually. It was just a hobby. I wanted to learn how to bake and decorate cakes so I started teaching myself how, but people started asking for my cakes the more I shared them around, so it ended up as a fun job! 😊

[placid remnant]

that’s awesome

[upper wind]

That looks amazing

[rustic sequoia]

Thank you!

[bronze copper]

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[graceful sierra]

For lunch: baked potato soup and chamomile tea

[ebon lance]

https://www.youtube.com/watch?v=1qSIdchvsu4

[tired stump]

this is what i do

[tired stump]

works a treat

[tired stump]

there is beer cheese hidden under the shredded cheese and butter hidden under the broccoli

i don't want to risk anyone calling me a healthy eater

[rustic sequoia]

My birthday cake from last year 🥰 another coming up soon, so of course I'll share when I bake it 😁 this was a chocolate cake with a hazelnut, chocolate filling and whipped chocolate ganache between the layers.

[distant pebble]

did you make it? also if you did can you make me a carmel one????

[bronze copper]

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[latent raven]

Burgers are so MURICAN

[tired stump]

Call it “chopped steak” instead

[latent raven]

What do you call a cow that fell over?

Ground beef

[olive meteor]

lol

[violet coyote]

Salmon and bluefin sashimi with uni rice ball and fresh wasabi

[twilit river]

Ohhh - that definitely looks great.

[violet coyote]

Rare a5 wagyu with uni fresh wasabi and sushi rice

[twilit river]

Very nice! looks amazing.

[violet coyote]

it is the best meal i've ever had

[twilit river]

Best meal and you cooked it yourself - doesn't get better than that.

[bronze copper]

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[violet coyote]

and the best part is

it's not even that hard to cook

[twilit river]

There is a non-zero chance I would mess it up lol

[violet coyote]

tender

juicy

delicious

[twilit river]

Making me want to go to a steakhouse

[violet coyote]

good luck finding a steakhouse that does both and doesn't charge you $300 for the meal

[twilit river]

Fair point. Luckily I'm at a point where I'm not overly worried about price as long as there is good food and wine.

That looks great though - definitely jealous. Maybe I'll try to make something similar tomorrow.

[violet coyote]

I mean same, but if a meal gets into the hundreds im gonna get worried

i mean

this is already $100 of ingredients

[twilit river]

Right - definitely. It's always smarter to cook it yourself. Especially if you are good at it! I am just really bad at cooking lol

[violet coyote]

oof

it's really just practice

[twilit river]

Time to buy 5x A5 Waygu steaks and start practicing! I've been focusing on making mixed drinks lately.

[violet coyote]

i would practice with something other than a5

a5 is bad practice

firstly

it's good no matter what you do to it

so if you fuck up you can't tell

[twilit river]

Hahaha - good point!

[dusky solstice]

I hate to break this to you, but that ain't A5

it might be actual Waygu, but ain't A5 black waygu

That is an A3/3 at best if it just a bad cut on a bad picture, likely it an A2

I'm assuming it was bought in US/EU/CA, cause they can sell stuff labled as A5 that isn't

though even low on that, it great beef, don't get me wrontg

[bronze copper]

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[violet coyote]

It’s a5

[dusky solstice]

not it isn't, I've boughten many times, studied, had to sell it, am literally a professional in it

It A2, A3 at best

[violet coyote]

Yeah yeah I’m in the US and I know shit gets mislabeled

But I’m not gonna argue it

It’s kind of a silly argument to have

[dusky solstice]

and even A2/3 is great

[violet coyote]

It was delicious

[dusky solstice]

but that isn't A5, that a very very differnt style of beef

yeah I'm sure it was

I prefer to buy it over A5 personally most of the time

my fave is the legit old school Angus/Waygu hybrids personally

[violet coyote]

It was part of this

[dusky solstice]

but they dying out since the near excitation of actual Angus

[violet coyote]

Which is marbled as fuck

[dusky solstice]

sure didn't look like that from cooking but even that is A4

A-system is not like US based on marbled

[violet coyote]

It’s good as fuck

[dusky solstice]

yeah it fuck yeah it is

I just feel bad people sell in the US A5 that isn't A5

and get to upcharge

[violet coyote]

Yeah some people are like that

This wasn’t terribly expensive

So I’m not crying over it

[dusky solstice]

shit even if you overpaid but was great, it worth it

[violet coyote]

Nah it was around $100 per lb for strip

[dusky solstice]

I don't mean it as an attack on your food at all, hell like I said I prefer lower grades often even, it was just if you paying A5 prices, maybe look and see if anyone else selling

[violet coyote]

It is imported tho

I went to a speciality Japanese store

[dusky solstice]

yeah there isn't a single Japanese store in the US that sells it, well very few

like 2 in NYC, 1 in Miami, and like 3 in LA

[latent raven]

All I see is Japanese and I’m assuming waygu

[dusky solstice]

most you get from other stores or online orders

[latent raven]

Or sushi

[dusky solstice]

since the ban on Wagyu was only lifted in the later 00s

[violet coyote]

They have amazing bluefin there too

The toro is to die for

[dusky solstice]

and most places still don't want to deal with the import

[latent raven]

Yea tuna as well true

[violet coyote]

It is real Japanese wagyu tho

I would be surprised if that isn’t true

[latent raven]

Mmm butter meat

[violet coyote]

It has the right flavor for that

[dusky solstice]

oh I'm certain it is Wagyu

just not A5

[violet coyote]

Well that’s a shame

But anyways

[dusky solstice]

A5 is from a specific breed (of 6 Wagyu breeds)

[violet coyote]

It’s fucking delicious so

[dusky solstice]

that is from a specific provincnet

[violet coyote]

No use crying over spilled milk

And $100 a lb is not too bad for that grade of meat

[dusky solstice]

it just more a technicality thing, I don't meean to sound like oh you fucked yourself over, even lower quality Wagyu is 100x better than standard beef in tghe US

[latent raven]

It’s like how only the REAL Parmesan is made from the Italian cows because of how they’re fed

[dusky solstice]

no

a little similiar but no

[violet coyote]

Parmesan I know about

It has to come from Parma

[latent raven]

It’s a very specific process to get the product

[dusky solstice]

But price wise, 100$ for wagyu in the US now is even on the high side

[violet coyote]

DOP stuff

[latent raven]

That is exactly like wagyu

[dusky solstice]

the big thing with Wagyu and misrepersenting A5 is it coming from wrong strain

[violet coyote]

I see American “wagyu” for $20-$50 a lb

[dusky solstice]

a strain that can't reach A5 grades, but in US you can throw that on there

[latent raven]

As is with counterfeit Parmesan arregiano

[violet coyote]

Well counterfeit Parmesan is obvious as fuck

[dusky solstice]

actual A5 Wagyu in the US, non dry aged usually runs about 70-90/lb now

[latent raven]

Not always

There’s always a good counterfeit

[violet coyote]

I have never tasted a counterfeit Parmesan that even approaches the real thing

[dusky solstice]

you know what beef is more expensive than Wagyu now?

[latent raven]

No but there is that will fool the vast majority

[dusky solstice]

and IMO better (because more beefy flavor)

[latent raven]

Same with balsamic vinaigrette too

Vinegar *

[violet coyote]

Well the average American thinks that balsamic vinegar is that watery acidic shit

[latent raven]

Real balsamic vinegar

[dusky solstice]

Angus beef, since it almost non existent now

[latent raven]

No it’s Thicc

🙂

[dusky solstice]

CAB beef isn't angus

[latent raven]

Should be at least

[dusky solstice]

yeah the texture is always off on the bad balsamics

[violet coyote]

I also made scallops with beurre blanc and Italian white truffles

[latent raven]

Liquidy balsamics are the biggest tomfoolery Americans believe lol

[dusky solstice]

FUCK I WANT THAT

and funny enoug those truffles probably came from PA 😂

[violet coyote]

No

[dusky solstice]

Italy relying on importing Truffles from PA now

[violet coyote]

They’re from Italy

I pulled them out of the ground in Italy

[dusky solstice]

oh nice

[violet coyote]

Yeah

So they are 100% from Italy

[dusky solstice]

when you get from restaurant there, they usually imporrted

since they farmed them to hell

[violet coyote]

White truffles are not

[dusky solstice]

and PA only place in the world they still grow wild in large volume

[violet coyote]

Only black truffles are farmed

[dusky solstice]

not officially sure

[latent raven]

It angers me how much caviar costs

Real caviar

[violet coyote]

But yeah this is real italian white truffle

[latent raven]

That’s another big counterfeit product 😂

[dusky solstice]

nice, I haven't had much chance to work with it

[violet coyote]

Idk man, I sourced them from the ground myself

[dusky solstice]

Yeah doing it yourself you know what you get

[violet coyote]

So if that isn’t italian then that was a fake Florence I was in lmao

[dusky solstice]

restaurnts ordering in volume have to rely on other sources in such a market

[violet coyote]

Yeah

It was difficult af to carry the truffles back by hand

I kept them on ice the whole time

Absolutely amazing though with the scallops

Worth all the effort

[latent raven]

What’s another super boujee food people try to fake 😂?

[violet coyote]

Smoked wild-caught alaskan pink salmon with dill on garlic bread

The best fish sandwich I’ve ever had

[latent raven]

Salmon is god tier fish

Above tuna for me

[violet coyote]

@dusky solstice before you make another comment about how the salmon is fake, I caught it myself

[dusky solstice]

😂 as long as you serve them raw I'm all good

[dusky solstice]

Aleppo pepper, Garlic Aioli

[violet coyote]

People bullshit black truffle a lot too

It gets substituted with mushroom

[dusky solstice]

Truffle oil

rarely ever uses truffles yeah

[violet coyote]

White truffle oil is faked a lot yeah

I have a bottle of the fake stuff

[dusky solstice]

in the US all truffle oils are

[violet coyote]

It’s not even comparable to the real thing

[latent raven]

Can’t say I’ve ever tried or used any of them yet. Lol

[dusky solstice]

Aleppo pepper though can be forgiven since it was legit, then the war that wiped it out, and the replacement pepper is close to it

[violet coyote]

That’s not entirely true

The cheap stuff is fake

Urbani and a few other high end brands do have legit truffle oil

[latent raven]

Always look for the importation stamp if it has one

[dusky solstice]

No, I mean all of them are faked a lot, all the types of truffle oils, not that all of them are faked

[violet coyote]

Ah

Yeah I haven’t encountered fake black truffle oil but that’s also cause I don’t buy super cheap

For black truffles I prefer to use either preserved whole truffles or carpaccio

Yeah it’s not Italian

[dusky solstice]

the only importation stamps you can rely on in the US are French AOC stamps

[violet coyote]

But it’s good enough for home cooking

[dusky solstice]

the rest aren't protected

outside of AOC stamps for French, you have to rely on Harvest stamps usually for things to know it legit

[violet coyote]

I hate how Hershey’s legally faked Cadbury

Cause real Cadbury is fucking amazing

[dusky solstice]

like the amoutn of people that buy San Marzano tomatoes that aren't is just 🤦‍♂️ but what worse is the amount of people that buy them or legit ones and use it the wrong way when a cheaper tomato would be better

The quickest way to know if isn't San Marzano is if it is skin on, diced or crushed.

If it any of those, it maybe still be San Marzano regional tomatos, but not San Marzano tomatoes

[violet coyote]

I always just use fresh tomatoes

And cook them down

Immersion blender

[dusky solstice]

yeah it depends on what I'm doing if I go fresh or not

[violet coyote]

Makes a real nice sauce

I don’t trust canned tomatoes

[dusky solstice]

my quick tomato sauces use cherry tomatoes halves

[violet coyote]

Canned anything just doesn’t seem all that appealing to me

Oh no… I cook my sauces down for hours

[dusky solstice]

yeah doesn't to me either, but canned tomatoes one of those things that actually can be good

and if you ever had a pizza you loved, you had canned tomatoes

but then again all San Marzano tomatoes are canned

[latent raven]

I thought kinder eggs were banned in the US? Cuz of the toy. But I see the store I work at, sells them. Do they no longer contain a toy or how are we selling them? I’m assuming no toy but I’m not buying one to find out 😂

[violet coyote]

Yeah canned tomatoes can be ok

But I don’t see the point when I have easy access to some excellent heirloom varieties

[dusky solstice]

becuase some varities that are great for certain uses are only canned

and during off season, only way to get quality

most restaurants, even micehlin starred, will mix canned with fresh

I mean you are in Italy, so you know about the San Marzano shit, you can only buy those canned

[violet coyote]

Yes I know

[dusky solstice]

and those, non-cookerd (or lightly) makes for great sauce on pizza

[violet coyote]

Ok cool but I’m not a restaurant

I cook just for myself

I prefer fresh tomatoes

[dusky solstice]

the fried tomato paste trick is my shortcut for a long cooked sauce when I don't have the time

cherry tomatoes when I doing a light quick sauce

[violet coyote]

it’s not anywhere near as good as a real slow-cooked sauce imo

[bronze copper]

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[wispy finch]

Truffle zest > truffle oil

[wispy finch]

So what about buying heirloom SM tomato plants/seeds?

[tired stump]

Will you also buy tons of volcanic soil lol

[dusky solstice]

San Marzano tomatoes are a specific strain grown in specific soil type, then peeled and canned. The closest to them are a strain grown in a greenhouse in New Jersey of all places

[wispy finch]

right, but the strain is readily available.

[wispy finch]

I live on a volcanic island
😁

[dusky solstice]

There is San Marzano Tomatoes and then San Marzano strain, they different things

if you take the strain and grow it in your yard, they aren't gonna taste like or break down when cooking like San Marzano tomatoes

and honestly you don't really want to cook San Marzano tomatoes, they best mostly raw, light cooking. Cooking it down kills what makes them different and they cook down into pretty much the same as cheap common tomatoes

[bronze copper]

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[wispy finch]

I've grown the strain, if anything Id wager growing conditions for things like tomatoes is superior here than most places in the world, perhaps even their original home.

[dusky solstice]

might be better conditions for most, but it has nothing to do with "superior" the specific conditions of San Marzano tomatoes gives it a unique profile. Whether or not that flavor profile is preferable is subjective

[wispy finch]

Superior can be objective though

[dusky solstice]

for some things yes, for flavor no, that is completly subjective

[wispy finch]

No argument there

[dusky solstice]

And honestly, San Marzano tomatoes are overhyped. The only thing they are really good for is mixed up for a pizza sauce IMO

[wispy finch]

And Id be curious to see a blind taste test

[tired stump]

Damn uuuuuuuuuuu lol

[dusky solstice]

There have been tons of blind taste tests. It took like 20yrs of experimentation to get close to matching San Marzanos, and that is in a place in New Jersey and still not a match but close. They still aren't positive as to why a straight replication of the soil doesn't work, it probably like that kinda noodle they have in a specific area of China where it a result of unique attributes of the water in the area

[wispy finch]

Id like to see what inter/intra-rater reliability is like.
Tends to suck for taste tests, even for things like wine.

[latent raven]

Grilled cheese perfection. I just wish I had chives/scallions to dice up

Besides tomato soup, what’s a good dipper for grilled cheese?

[wispy finch]

Chef I worked for hated the water here for making dough lol

[dusky solstice]

Yeah the noodle thing, turns out some werid ass mineral combination in their water which led to their uniqueness. I can't remember the name of them though

[bronze copper]

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[tired stump]

Tomato soup

[tired stump]

Avec croutons

[distant pebble]

||most basic food every no offense but it's the world's most popular food and I hate it cause it's not even a real pizza||

Yes but isn't pizza

[bronze copper]

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[distant pebble]

Yes but it's the American pizza in Italy where the pizza was invented it didn't look like how it did now

What's that?

Photo?

[distant pebble]

Can you go on discord at school?

[rustic sequoia]

Mini cheesecakes 🍓

[bronze copper]

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[vale kelp]

ohmygoodness gracious. those look amazing perfect size too

[rustic sequoia]

Thank you!! 😊 They're one of my favorite desserts personally, not too sweet, not too rich. So yummy 😋

[distant pebble]

bro im starting to think these are from google cause of the camera

looks to good to be true

its not from google how tho

[rustic sequoia]

I mean that's a mega compliment in my eyes haha 😄 I have a really nice camera on my phone though. It's literally the only reason I bought it 🤣

[molten crypt]

Not so fancy, but delicious

frijoles y carne con ajo, chile habanero, col rizada y espinacas con lays, rancho de dorritos clásicos y picantes

Ah, y el queso crumble salvadoreño es muy especial y auténtico, servido con tortillas de harina.

[molten crypt]

My favorite time...
GROCERIES

[bronze copper]

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[molten crypt]

Ignore the fam

[tired stump]

More food less doxxing

For example

Also

Continued

[graceful sierra]

Hoooly sh*t that looks scrumptious

[wispy finch]

But are those the real SMTs? 😅

Looks superb as usual

[bronze copper]

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[tired stump]

lol

[ebon lance]

Butter taaaarts

[molten crypt]

Oh you think you fancy?

Well I whip it up

This Salvadoran dish is guaranteed to delight even the most delicate tastes

[onyx jolt]

What’s it called?

[molten crypt]

Idk

[bronze copper]

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[molten crypt]

It's meat and stuff in an avocado

[onyx jolt]

Honestly, El Salvadoran cuisine is something that I should look into more.

I have food memories of pupusas. So tasty!

[molten crypt]

Should try my ceviche, it's to die for!

[onyx jolt]

I wonder if there’s like non-seafood or vegetarian ceviche. I’m not exactly a fish fan.

Though veggie ceviche would just be pickles, right?

[molten crypt]

I'm not sure hiw that would work out tbh, but I could try

Challenge accepted

But if you're looking for something special, try about 2 red onions however you like w4 limes squeezed in 2-3 habenero peppers finely sliced with a Lil vinegar splash

[onyx jolt]

Habanero peppers are a bit too spicy for me, unfortunately. Might do this with some jalapeños, though.

[molten crypt]

That'll work, or soranos. It's very good I encourage you to try it!

[onyx jolt]

How long would you keep these pickles till they’re ready?

[molten crypt]

I don't age my product and I make my own pickles so I don't honestly have an answer for you

Cucumbers, dill, kosher/fries salt alum with garlic cloves onion (white), lime and Chile.

They might pickle about a month, but if the cucumbers lose their taste it just seems bitter to me.

Obviously just regular vinegar for everything 🧐 if you're wondering

[onyx jolt]

The distilled sort, right?

[molten crypt]

Si

[onyx jolt]

Gracias!

[molten crypt]

Denada mi amigo

[onyx jolt]

It’d be amiga, actually.

[molten crypt]

My apologies

No quiero ofender

[onyx jolt]

It’s fine, it’s fine.

[bronze copper]

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[tired stump]

It’s just a sandwich bro

[molten crypt]

I'm so sorry you took it personally, I just wanted to make something fancy and flex a bit. I'll be more careful with my wording in the future.

[tired stump]

All good

[latent raven]

Sugar cookies 🙂

[tired stump]

Zoom intensifies

[rustic sequoia]

Coffee flavored cakes with a mocha filling and coffee, oreo buttercream ☕😊

[tawny musk]

🤤

[wispy finch]

Have you worked with passion-fruit at all?

[rustic sequoia]

I haven't, but I would love to (assuming I can find it haha). Do you have any suggestions, by chance? 😊

[wispy finch]

I like the tart variety on cheesecake and in creme brulee.
One of the places I go to uses the seeds on the cheesecake too.
I think they're toasted.

[bronze copper]

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[wispy finch]

I use a chinoise to separate the seeds when using the fresh fruit

[rustic sequoia]

Love the idea of cheesecake. It would make a lovely topping, and the flavors/textures would be really nice together too 😊 definitely interested in trying that.

[tired stump]

Messy but serviceable
Vanilla panna cotta with apricot coulis

[terse sluice]

Looks like a really fancy egg

[onyx jolt]

Who popped the yolk?

[tired stump]

Thanos

[keen holly]

iced matcha lemonade

[tired stump]

all of that looks very interesting

[rustic sequoia]

Strawberry cakes with fresh berries between the layers and a cream cheese buttercream ❤️🍓

[tired stump]

Did you make anything last week? Or is that cake new?

[bronze copper]

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[elfin escarp]

that is beautiful.

[tired stump]

Cranberry salad?

[tired stump]

Brie en croute?

[barren warren]

Yes cranberry salad and I don’t speak French

[tired stump]

lol
Soft cheese wrapped in puff pastry and baked

[barren warren]

Yes

[bronze copper]

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[barren warren]

Exactly what it is

[tired stump]

Bree On Kroot
(Insert groot gif here)

[dusky solstice]

I prefer using a breakfast camerbert over brie for it

though last time I got normal triple cream camerbert, that was messy

[tired stump]

I figured you would pop up to opine 😉

[tired stump]

Did it get goopy

[dusky solstice]

oh so much so 😂

we had this really spicy jam for the top though, it was delicious but messy

regardless of brie, camerbert, saga, whatever cheese you use, aim for a breakfast one if you don't want it messy

or sometimes called young

[tired stump]

I love pepper jelly 🤤

[dusky solstice]

I'm still working on a way to turn Calvados into a chutney/jam of some shorts but I have to buy up some non-traditioanl hydrocolloids

and haven't taken the time to hunt down a supplier

[barren warren]

Food service is fun

[bronze copper]

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[molten crypt]

Pizza from Gaby's in ny

Queens side.

[marsh narwhal]

Dang i want a piece

[molten crypt]

Next imma order pizza hut or dominoes, this is the 3rd pizza place to let me down 😦

It's good, but not spectacular and I expect spectacular in ny

Now this hot dog I got at a stand in time sqaure

._. Omg easily in the top 3 things I ever had...

[placid remnant]

well if you’re actually looking for ny pizza i imagine dominos and pizza hut isnt the go to

lol

[bronze copper]

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[molten crypt]

Elaborate... I'll be there this evening think I'm lying

Plz drop the food rizz

Oh

[placid remnant]

Well, considering it’s like a food chain it would just be how they make it
I have never been to NY personally but I imagine it would just be going to local places

[dusky solstice]

Yeah basically Dominos and Pizza Hut and Papa Johns are all basically the fast food version of "standard" style pizza (also called Buffalonian style to the old timers in the industry), and they aren't good

if you want top notch pizza in NY or NYC can lead you to some places, but depends on style you want

[weak mantle]

i’ve been pretty successful in finding really good NY style pizza without even searching too hard in the past.

With their style, i think it’s important to do 1 topping, 2 at most. The best is when you get one slice instead of a whole pizza and they put the slice back in the oven and if gets real crispy

[dusky solstice]

the best NY style pizza I've had was in Brewster at this shop that does interesting styles, including an amazing chicken marsala slice

the best though in NYC is probably Scar

people love it

Pasty's was good, before it sold in the mid 00s

the orignal one, in Spanish Harlem

[bronze copper]

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[fallen forge]

That sounds incredible and I need it

[elfin escarp]

i love a panna cotta. do you have a preferred recipe?

[tired stump]

not the one i just used, it was too heavy 😄
so i guess not

[molten crypt]

Pepperoni classic

[molten crypt]

Will keep in mind

[molten crypt]

Imma try em out if I can find em

[rustic sequoia]

Sorry! Totally skimmed past this, but not exactly. The most recent thing that I have baked is this.

Pumpkin cakes, cream cheese buttercream. One of my favorite cake combos actually haha

[tired stump]

I assume that was for October for an autumnal thing, the colors are very muted. Pretty!

[rustic sequoia]

Thank you, it was! It was for a fall birthday for a family member 😊

[tired stump]

nice nice
i love a good pumpkin cake/bread

[bronze copper]

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[zealous stream]

Banana pancakes

Also bread x3 (put 2 away already)

[keen holly]

galactic apple

[keen holly]

made another matcha lemonade, so good

[graceful sierra]

I didn't mean to make the snickerdoodles this big 😅

[inner badger]

Lovely! 😋

[onyx jolt]

Hot chocolate!

[limber nimbus]

Looks like an apple👍

[keen holly]

space apple

[quaint silo]

looks like an apple drax would eat

ngl

[bronze copper]

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[molten crypt]

Time to make salsa

[molten crypt]

A little salt cumin and pepper later

Gotta have the guacamole!

Delicious rice as a side

And this is the winner winner

[molten crypt]

Some steak and chicken fajitas to go with

[bronze copper]

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[molten crypt]

Perfecto

[molten crypt]

Steak is ready, tortillas now and ready to serve

Now this is love

[tired stump]

Tour de force

[molten crypt]

A light snack

[molten crypt]

Mi Amor

It is literally the best cake I ever had

[bronze copper]

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[tired stump]

Who maken

[molten crypt]

The cake isn't me, Is Martha's Country Bakery Bayside NY

[tired stump]

Nice

[molten crypt]

It's the best I've ever had, I believe chocolate mousse cake.

[placid remnant]

looks great!

[thorny parrot]

Perhaps a name change to Grill-a-gator lol nice grill work

[molten crypt]

Appreciated lol

[shy heart]

A local ish place that makes great Chinese food 😄

[lavish prism]

nice, i thought this chat was about something else entirely, this is better!

[bronze copper]

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[shy heart]

It’s just food in general, they just like to change what food is in the name from time to time lol

[lavish prism]

Ill try to upload some later on i suppose

[tired stump]

After you reach server level 5 🙂

[ebon lance]

Can you really call yourself a meat lover if you don't love liver on your pizza?

https://cookpad.com/ke/recipes/12819135-liver-pizza

[tired stump]

yes

[hardy fog]

Hello its been a while today's dinner is a meaty and cheesey pizza
With garlic bread naan

[hardy fog]

Ohh boa buns

[bronze copper]

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[hardy fog]

There very good

[shy heart]

We call them Bao zi

[hardy fog]

Hmm interesting

[molten crypt]

It's not really for sharing

Cake so good

[pale moss]

who here recognizes this dish?

[placid terrace]

Mulligatawny?

[pale moss]

Not quite but I can see where that came from

[pale moss]

Hint: It originates from Korea

[bronze copper]

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[tawny musk]

Yukgaejang

[pale moss]

🎉

[tired stump]

Quicheluminati

[pale moss]

The abandoned quiche, in its true form

[wispy finch]

did you do the bacon in an oven?

[tired stump]

Microwave

[wispy finch]

Ah, they are so even and flat, figured one or the other

[wispy finch]

Birds are in the kamados and looking good.

[molten crypt]

Honey ham

[bronze copper]

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[molten crypt]

Home Cured, mango-salt rubbed, hickory smoked, homemade honey glaze.

😎

[pale moss]

That looks phenomenal.

[molten crypt]

Thank you

[opaque merlin]

as someone with newly removed wisdom teeth this channel is particularly evil

[bronze copper]

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[molten crypt]

Want a slice

[molten crypt]

Strawberry Cheescake, it's berry good

What about some of this chocolate moose cheese cake

[real nimbus]

[wispy finch]

Works great for bacon tbh lol

sashimi was very fresh, everything came out pretty smoothly

[bronze copper]

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[real nimbus]

[wispy finch]

When I make large batches I use regular oven, and a cookie sheet with parchment
👌

[real nimbus]

Eh oven is ok

Microwave

[wispy finch]

When I was a kid we had a really early bacon microwave tray
those things have been around for a while
bacon comes out really even, nice and crispy
Ez cleanup too

just like this lol

[molten crypt]

Looks like a pan you'd use with a paint roller

[still knot]

T for microwave T bone steak

[molten crypt]

[bronze copper]

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[tired stump]

If you can do it right it it’s great for small batches

If not then it’s a skill issue

[onyx jolt]

And you could save the bacon fat for other stuff!

[opaque merlin]

You mad man

Good point made tho I'm demolishing a chocolate cake asap

[fresh spade]

I mean… at least it’s not a microwaved hotdog.

[tired stump]

i tolerate microwaved hot dogs, my preferred method is pan frying and my least preferred method is boiled

[wispy finch]

Not in the microwave! lol

[molten crypt]

[opaque merlin]

Mission accomplished

I would send a picture if I had the perms to

[bronze copper]

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[molten crypt]

A long as you got a slice

[opaque merlin]

Yup :)

[molten crypt]

Awesome

[wispy finch]

you can Dm it to me and I can share it

[thorny parrot]

My cutting board

[barren warren]

Fancyfied kinda

[thorny parrot]

Bacon wrapped turkey breast

[bronze copper]

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[thorny parrot]

Admin ???? ☝️

[last leaf]

Gunter, buddy, ole pal, I wish you would use the incredible technology used to make you to actually figure out what food is

[vale kelp]

Gunter does these automated posts as reminders (since there's a 💩-posting history in this channel). These specific repeats aren't in direct response to the previous post cc @thorny parrot

[thorny parrot]

Thank you for clarification

[last leaf]

Mmmm, nodles

[mental cove]

mi making very yummy pizza

[open frigate]

teriyaki chicken with rice 👍

[small patio]

the fry in my mcdonalds I got earlier was green

[barren warren]

Limited edition grinch fries

[bronze copper]

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[neon wedge]

lol

[sterile talon]

Question: why can't I post a pic?

Permissions?

[last leaf]

Yes

Shit. I forgot the command

[sterile talon]

aww

I was gonna post my lunch ;-;

Oh. speaking of which, never eat cactus fruit unless you WANT a toothache. I found that out today XD

The seeds are huge

[brittle mica]

I can post it for you if you like :)! But for image permissions, you gotta hit server level 5/Familiar role (check !familiarrole and !xp in #bot-spam ).

[bronze copper]

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[sterile talon]

Ooooooooh, ok, thank you

[vague crow]

Noodles

[real nimbus]

Send noodles

[tawny flint]

Breakfast

(grilled sandwiches and tea)

[prime ice]

I'll be posting here as soon as my new apartment opens up. Looking forward to sharing my spaghetti sauce recipe. I've made it for over 75 people, all happy.

[real nimbus]

75 out of 76 dentists recommend it

(I'm the 76th)

Jk, looking forward to your saucy sauce

[bronze copper]

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[olive meteor]

All I have to say about this channel is nom

[molten crypt]

What's wrong with my Carne asada?

[tired stump]

No tortillas

[inland mirage]

It's not on a plate in front of me.

[tawny musk]

@rustic sequoia I need more cakes

[placid remnant]

so true

i wanna eat one

sounds good rn

[rustic sequoia]

@tawny musk I was just thinking I've been slacking on sharing haha! 😆 It's an old bake, but I really love this one.

[tawny musk]

That is so good! 💐

[bronze copper]

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[sonic isle]

My dinner, with ice cream for dessert
The budget of a college kid 🥲

[fading dagger]

accurate

[tired stump]

Rip my jelly

[sonic isle]

NOOOO NOT THE JELLY

[tired stump]

Somebody didn’t think I was ready for this jelly

[elfin escarp]

i don’t think you’re ready for this.

[shy heart]

Pan fried dumplings from one of my favorite places

[uncut falcon]

Dinner party I attended on Saturday for work

[bronze copper]

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[thorny parrot]

Turkey breast, Porchetta style.

[vale kelp]

that looks scrumptious, i'm hungry now

[thorny parrot]

Protein Pizza (no bread, crust made from egg whites) garlic butter with basil, mozzarella, extra sharp cheddar, parmesan & pepperoni.

[maiden ravine]

Oo

[brittle mica]

Yoo, this looks awesome! Egg white crust?

[thorny parrot]

yes using fresh egg whites and egg white powder

we ate most of it before thinking to take a pic lol

[brittle mica]

haha that’s awesome, would you mind sharing the process for making the crust? I want to make pizza at home again and I do love egg whites never tried making anything besides usual dough

[thorny parrot]

you need to buy egg white protein powder too its not cheap. I use a modified recipe that I found here.
https://mariamindbodyhealth.com/chewy-protein-sparing-bread/

I dont add any sugar or sugar substitute

[bronze copper]

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[thorny parrot]

pfft Gunter

[brittle mica]

Excuse you sir 😂

[thorny parrot]

I tend to just eyeball the salt and cream of tartar lol

[tawny musk]

Those Gunter posts are timed, nothing to do with actual convo happening

[brittle mica]

Just being silly

[rustic helm]

Cookiessss

[rustic sequoia]

Happy Birthday to me 🥳
Chocolate, coffee flavored cakes with a whipped chocolate ganache, hazelnut cream and chocolate hazelnut crumble between the layers 🍫