food-pics

[upper sorrel]

what is that....

[brittle sedge]

Chips w/ chicken salt
And an Iced Long Black Coffee

[icy oracle]

Bean water

[brittle sedge]

Fr

[orchid shuttle]

irl friend sent me this and said “This is something you would make”

I am so cooked 😭

[verbal seal]

Well they arent wrong about that

[burnt gazelle]

That's just like two steps away from being a meatloaf tbh

oh wait Im misremembering

prob more like meatballs?

tbf they both can use that anyway, I think meatloaf esp

yea checking now that's just part of making a meatloaf so lol

[orchid shuttle]

It is weird to think that is remotely close to how meatloaf is made, as someone who has never had meatloaf.

[burnt gazelle]

yeah I think it's just for structure

it's not something you notice tbh, you just taste the meat and whatever sauce you might've put on if you wanted one

[orchid shuttle]

Is meatloaf not just ground meat baked together with bread crumbs and ketchup or something? I have no clue

[burnt gazelle]

yea it's pretty much that bread sauce thing, with what could be beef, turkey or chicken, a couple eggs, you just mix it all together and then put it in a pan for the oven

pretty nice with potatoes and corn

[ocean rune]

Toadally awesome meal

[orchid shuttle]

A little overdone because graduation ticket sales dropped right as I started to cook

[tidal goblet]

actually looks kinda good🥹

little cheese on the noodles an its perfect

[orchid shuttle]

Bro, the chicken was so salty 😭

I planned on doing two slices of thin chicken breasts when making the seasoning, but figured I would just do one instead, so it became way too salty

[brittle sedge]

Spinach and ricotta triangles, low-key fire food

[icy oracle]

Bombaclat wallahi

https://tenor.com/view/bomboclat-wallahi-bomboclat-wallahi-gif-13175746412102780496

[brittle sedge]

W breakfast

[orchid shuttle]

Spanakopita!

[brittle sedge]

W food
Ignore the noodles

[faint steeple]

something simple, panseared chimken with a little cream cheese sauce and steames carrots with salt n lemon c:

[orchid shuttle]

Only the Warden knows what I got cooking up, because I surely don’t

[civic kelp]

WHAT COULD THAT POSSIBLY BE

[tidal goblet]

deadass looks like sugar an paper

i cant tell xd

[orchid shuttle]

Whatever it is, I am pretty sure I just shaved off 2 years of my life consuming it

[dense finch]

you ate that??

[orchid shuttle]

Yeah

Low-key kind of fire, once you resign yourself to dying an early death

[civic kelp]

its SO easy to make something not bad

[orchid shuttle]

I have 6 dollar in my wallet bro, and I got to make it to next week.

[orchid shuttle]

<@&408548765599793173>

[hearty tiger]

cake i made for one of my relative's bday

it’s a strawberry mint cake with cream, melted white chocolate and meringue + each of thr “bread” parts are infused with strawberry jam and mint syrup

i'm so pround of it

tasted amazing

also took me forever to make

[mystic frigate]

this looks really good dude

goddamn

[hearty tiger]

i like cookin

[icy oracle]

Mouldy chicken fingers/nuggets with girlpop sprite

[brittle sedge]

Dude my dinners taking forever to get here 😭

[icy oracle]

Vro😭🥀

[brittle sedge]

Ik😭 😭 😭

[icy oracle]

I might die

Tastes of mold

@orchid shuttle what kind of mold is this?

[brittle sedge]

no shit

[icy oracle]

Mmmm yummy

[orchid shuttle]

Not enough mold to matter 👍 - Forsaken, the Mold Consumer

[wise ruin]

Can I ask what that is? I want some 🤤

[icy oracle]

@magic edge

[magic edge]

freak

[verbal seal]

Hey atleast its not ice cream with fries

[icy oracle]

That's what im sayin

[burnt gazelle]

Only place I know doing french fries and ice cream is mcdonalds I think

Very good apparently

[verbal seal]

Thats if the ice cream machine works

[icy oracle]

@mystic frigate I betrayed you

[mystic frigate]

tsk tsk

is it good at least?

[icy oracle]

Yes

Im so round

[brittle sedge]

Looks like a W Burger

[icy oracle]

https://tenor.com/view/bongo-fat-tapping-cute-are-too-much-feel-full-gif-14201477

[brittle sedge]

https://tenor.com/view/rain-world-belly-rub-gourmand-slugcat-slapping-my-belly-gif-6490980650294213711

[brittle sedge]

I need to stop sending noods

[tough reef]

Can always rely on GTFO food chat.

[tough reef]

What is this yum stuff?

Awesome burger place in the city near me called Stella’s Lounge (their wings are also great).

[trail jetty]

that looks fire

[errant torrent]

Big ass pizza

[brittle sedge]

W sammich

[civic kelp]

ok bro

[brittle sedge]

:3

[verbal seal]

Whats in the down right corner?

[brittle sedge]

muffin

[verbal seal]

Thats a very long muffin

[brittle sedge]

no?

[verbal seal]

Yes

[icy oracle]

i love your noods

[brittle sedge]

They're good noods

[tidal goblet]

<@&408548765599793173>

[icy oracle]

Indeed

[brittle sedge]

My dog just ate half a lasagna that I just spent 2 hours making 🙃

Imma kms

[icy oracle]

😭😭😭😭😭😭

Understandable

[civic kelp]

HOW does this happen

[brittle sedge]

I put it to the back of the bench so my sister could get her dinner
(My sister did not get her dinner)
And my dog is more determined than I anticipated

[verbal seal]

Crazy

One time my dog ate 12 chocolate bars of merci just bc they were left on a table he could reach and nobody was home

[orchid shuttle]

We are so back, bro

[mystic frigate]

forsaken posting edible food

this is revolutionary

[orchid shuttle]

Won’t see such bountiful feast again in at least half a year.

[civic kelp]

How does it feel to eat good food?

[orchid shuttle]

I legitimately started tearing up while eating a few times, it was so good.

[civic kelp]

THIS could be you every day

[civic kelp]

<@&408548765599793173>

[knotty aurora]

That's 6 double fillet-o-fish

[mystic frigate]

blueberry muffins :3

[verbal seal]

They look like spitters

[mystic frigate]

they’re tasty spitters

[orchid shuttle]

Hibachi salmon and gyoza

[orchid shuttle]

Green liquid

[austere onyx]

radioactive liquid

[civic kelp]

Slowed cooked for 3 hours oh yeah

[burnt gazelle]

crazy

[brittle sedge]

Loaded Fries I Made :3 they yummy

[civic kelp]

Oh yeah

[orchid shuttle]

Mountain Dew soup

[burnt gazelle]

no

[mystic frigate]

what the fuck

[tidal goblet]

pls tell me that isnt chicken too

[civic kelp]

If this is real I’m calling in Netanyahu

[verbal seal]

Good lord

Atp just dig a grave for the chicken cuz thats way worse than cooking chicken normaly

[austere onyx]

Another day another lunch

[orchid shuttle]

It is chicken

But in reality, it is tinola, which is basically just chicken soup with ginger and chayote

[wet mantle]

I read the name of this chat as feet pics 😔

[mystic frigate]

#needthat!!

[civic kelp]

#gimmesomeofthat!!!!!

[tidal goblet]

#yumyuminmytum

[austere onyx]

are you quentin tarantino

pathetic jimmy the critter simps

[wet mantle]

True

[wet mantle]

<@&408548765599793173>

[livid ridge]

<@&408548765599793173>

[tired lance]

A channel dedicated just for culinary wonders! Please keep all content here tasteful (meaning that whatever food you are posting should be something that other people would consume themselves willingly)!

[acoustic tiger]

!!

[mild matrix]

nice

[acoustic tiger]

This was my first attempt at dunplings

[mild matrix]

this are a very known traditional food from my country (romania)

[acoustic tiger]

Filled with a base of cabbage, carrots, leek and garlic. One variant with mushroom, one with minced pork.

[acoustic tiger]

Looks amazing. Cabbage filled with…?

[tired lance]

it's meat

and other stuff, we have it in Hungary too. It's godly with sour cream

[acoustic tiger]

We have a similar dish in Sweden, called kåldolmar. Glazed with syrup, eaten with potatoes and lingonberries

[mild matrix]

sounds tasty

[acoustic tiger]

I think it's originally from Turkey

Really into steaming stuff right now. This was filled baos

[azure nest]

Taco posting 👀

[daring veldt]

wow @acoustic tiger you actually made a food pic channel

[acoustic tiger]

I will only be active in this channel from now on

[daring veldt]

noice

[spring quail]

Homemade pasta!

[sharp kettle]

If u are referring to dumplings, their history goes back to ancient mongol empires

As its stated " horsemen carried those frozen or dried, as they were easy to boil in campfire "

Over the years tho, their size got considerably smaller and are no longer as big as your picture here in Turkey

Posting this as reference

One of reasons why they got smaller over time is that it was considered as a skill to fit as many dumplings as possible into one large spoon. (Was mostly relevant for bride candidates)

[acoustic tiger]

More meat filled rolls of cabbage

[astral light]

No u cant

Send real

[sharp kettle]

this is real tho, literally what we eat

[sharp kettle]

those arent cabbage rolls, its pastry with minced meat inside it.

This is closest thing we have thats a veggie roll, made out of vine leaf and stuffed with rice

[daring veldt]

it could be a lot of things tbh not just rice

[sharp kettle]

This is the traditional way, Idk any other alternatives to plain rice

u can also use minced meat alongside rice

[daring veldt]

meat/nuts/rice are the most common

at least where im from

[sharp kettle]

yea but

almost any form of it has rice 100%

meat n nuts are just additions to add flavor, they are not the main ingredient

[daring veldt]

oh ya there is a bit of rice in each form

[sharp kettle]

It always tastes good tho

[daring veldt]

ya

[acoustic tiger]

Ah! Like a pirogi

[sharp kettle]

Yes

even the pirogi we have here mostly has minced meat in it

but since its considerably larger, there are more alternatives to it

Like there's this famous bacon n cheese pirogi

[lunar moth]

this is a new channel, isn't it?

[lunar moth]

when he can manage a community and cook

[acoustic tiger]

Haha

[untold arch]

Sanwich

🍞

[tepid ginkgo]

wHaT

[knotty aurora]

panty bread

[covert wren]

I started fermenting a batch of green Habanero sauce yesterday.

There were a couple ripe orange ones in there too. Plus garlic and onion.

[twilit gyro]

i basically don't pick unripe jalapeno and habanero.

try adding fresh crushed black mustard and celery seed.

[covert wren]

Yeah, I use ripe Habaneros for sauce too. But it was the end of the season and the plants were going to die. So I cleared off all the green ones.

[twilit gyro]

i didnt get around to growing any peppers this year sadge

i still have dried peppers for making better flakes

and i ran out of frozen jalapenos

so i really need to grow next year

and it looks like my windowsil jalapeno plant is going to die

[covert wren]

Last year I froze my peppers. This year I grew a New Mexican variety. Thick skinned, good for roasting. I roasted a bunch and canned them for the winter/spring.

This variety was a bit hotter than Jalapeno. 8000 - 9000 scoville.

I tried growing a pepper on a window sill but it really didn't do well. Just not a large enough pot, really.

I've got some basil, oregano, chives, and parsley growing there now. Herbs work better in small pots with limited light.

[charred kindle]

dinner is served 😋

[exotic glacier]

Man you tripping.....

[shut pivot]

bro i am hungry that looks tasty af i need food now

[toxic creek]

my breakfast

[shut pivot]

[untold arch]

i possess the power to turn this channel into "feet-pics" , all I need to do is post pictures of cooked chicken feet

[daring veldt]

do that and the havens wraith shall fall upon you

[mild matrix]

i wanna see what a heaven's wraith is.

oh no sorry

a haven's wraith

[daring veldt]

sadly i cant ping calle you are lucky

[mild matrix]

unfortunate

guess I'll save it for another time

[acoustic tiger]

I am always here.

This is my realm

[daring veldt]

calle permission to summon you with a ping every time someone wants to see the wraith of havens?

[acoustic tiger]

Permission granted. But my wrath sometimes come in the shape and form as another food pic.

[daring veldt]

even more dangerous i see i will take cover for those than

[sharp kettle]

@acoustic tiger My lunch today

flat bread with ground beef/minced meat, tomato, pepper n parsley on it

U put more veggies in it then twist it like a wrap

common veggies include more parsley n tomato, lettuce, onion with sumac seasoning, red cabbage with vinegar (for sour taste) with lemon juice added before wrapping it

[acoustic tiger]

My god that looks good

Does it have a name?

[sharp kettle]

Lahmacun

It also can be a bit spicy traditionally, chili pepper is another common ingredient used

[daring veldt]

care to explain what this is?

[lofty crescent]

Cavatini

[acoustic tiger]

Looks delish!

[acoustic tiger]

I need to make this

This year's funnel chantarellles, with finely chopped onions, butter and a pinch of sugar to help with caramelisation. Going to add good black pepper, salt and cream to make into a pasta sauce.

[earnest dirge]

what food do you think Strikers would enjoy instead of humans?

[sharp kettle]

Pickles

[twilit gyro]

eggshells and jerky

[exotic glacier]

<@&408548765599793173>

[faint remnant]

Maybe bread, since they can puncture it from all sides.

Or maybe flies, since their heads sorta resemble venus flytraps? Sorta?

[covert wren]

Mustard garlic and herb chicken thigh, roasted potato and carrots, frisee endive braised with onion, garlic, and hot sauce.

Maybe not the prettiest thing, but very tasty.

[flat valve]

Has anyone ever made macarons before?

[covert wren]

I made macaroons, but those might be different from macarons.

[flat valve]

From research, macarons use a base of meringue and almond flour, while macaroons are mainly coconut based.

[covert wren]

Coconut and meringue.

Sometimes they are just meringue cookies.

No coconut.

[flat valve]

I've only tried once making macarons and I failed.

[covert wren]

Hm./

[flat valve]

A lot of things can go wrong while making macarons.

[covert wren]

I bet. If I see a good instructional on macrons, I will link it here.

[flat valve]

Every baking show contestant:
"Oh no, my food is not baking in time, I guess I'll crank the temperature up to 500 degrees and hope that it's done in time."

[covert wren]

So, this might help: https://youtu.be/tsCvAijBn4Y

Appearances are important. We eat with our eyes. But, we shouldn't get too hung up on appearances. Ultimately we should be more interested in food that tastes good than food that looks good.

[covert wren]

Going back to my ugly ass dish, I grew the endive, potatoes, and herbs. I made hot sauce from Habaneros I grew and added some salt and vinegar I bought. I bought the chicken thighs, carrots, onion, garlic, oil, sugar, mustard, salt and pepper. I did grow carrots and garlic this year, but I ran out already. So I more or less grew half the meal and bought the other half. So I have that going for me. Which is nice.

[covert wren]

And for what it's worth, today was game day, so I poured myself a bottle of hard cider I made from apples I grew.

I made this batch of cider back in 2015. Only a few bottles left.

The tree was diseased and needed to be cut down. I planted two new apple trees but they are not producing enough for cider yet. I got three rather nice apples this year, though.

[tiny frost]

hi

my mother made a demonic food just now

it tastes disgusting

[tepid ginkgo]

Looks yummy

[delicate viper]

Fool in Australia we got veggie pies

[sharp kettle]

did you not see the "we" I wrote there, implying my country

also send pics

[covert wren]

Baked some bread today. It's still warm from the oven.

[sudden lagoon]

nothing beats freshly baked bread

[covert wren]

Yep. I just had two slices with some soft butter. It was really good.

Very simple, but very good.

[granite vale]

Bread 👍

[twilit gyro]

bwead

[eager notch]

Bananananana bred 😍

[barren shuttle]

when we gettin feet pics chat?

does it count as food? 🥶 🙏

[daring veldt]

if you want the wrath of god yes

(:

[barren shuttle]

😼

[daring veldt]

🙂

[snow spear]

[tired lance]

Hq uni sandwich

[daring veldt]

that looks good

[azure nest]

Burgerless ham

I want a cemita now...

[daring veldt]

i want breakfast now ):

[oak crane]

are those chicken fillets/wings still from kfc?

[tired lance]

Yeah, it's a sweet chilli rice box

[oak crane]

wow

we don't have those here, very cool

[knotty aurora]

For some reason it looks lifeless as if some of the ingredients look fake

[oak crane]

what else would you expect from a uni sandwich

[rich fulcrum]

ngl this looks so good rn

then again i haven’t eaten yet lmaoo

[zinc isle]

I know looks kinda cursed, tasted good tho

[sudden lagoon]

I feel like its looking at me

[barren shuttle]

whats the sauce? its not frequent to see purple mac and cheese

[zinc isle]

I am kinda lazy just gonna drop here el recipe

For the Sauce

200 g cashews
2 potatoes
1-2 carrots
(cook for 20min)
1 onion
(chop and add)
200ml soy whip or plant drink
100ml water
(add then blend with a hand blender to a cream)
1 tsp herbs of your choice
1 tsp paprika powder
1 tsp pepper
1-2 tsp salt
1 tsp nutmeg (optional)
The juice of half a lemon
2 tbsp olive oil
(mix in)
(It would be best to add 50-100g seasoning yeast flakes, because this makes everything taste cheesier)

It resulted in this color because I have added Dark Carrots and they work like an indicator

https://en.wikipedia.org/wiki/PH_indicator

So the sauce resulted in a slightly purple blueish tone

Probably caused by the carrots themselves - the red colour was caused by the lemon because its sour resulting in a reddish colour or pink

Here google it yourself
https://www.google.com/search?q=dark+carrots&tbm=isch

They look kinda puprleish

[proud anchor]

Fine dining

[clear yacht]

Tonight I feast like a king

[tired lance]

As you should king 👑

[flat valve]

I wish they'd bring back the fried chicken one or the stuffed crust pizza.

[median linden]

Made this about a week ago. Saw a Shrimp Curry recipe and decided to try it out. Overall, it was pretty good.

[wet mauve]

poramen

[snow wind]

Miso Ramen

[tired lance]

Yooo, do you have the recipe link by any chance? My sister would probably love this

[median linden]

Indeed I do.

[tired lance]

Thank you so much 💕

[covert wren]

I made some strawberry wine.

That was several months ago.

And this is tonight.

I grew the strawberries myself.

I used about 8kg of strawberries.

[heavy orbit]

Ooh. I've always wanted to make something at home like that. How is it?

[twilit gyro]

checked for methanol?

[covert wren]

No. Under normal circumstances methanol shouldn't be in very high concentrations in fermented alcohol. It's only when that alcohol is distilled poorly you have to worry about high concentrations of methanol.

It's pretty good.

It's the first time I've tried this recipe, so I haven't made up my mind about it.

I think it could be a little more tart.

I left it on the lees a bit too long, so it has a little bit of that buttery/yeasty thing you get in Chardonay. Not a lot.

I added two tea bags in the primary fermentation bucket, to add some tannins, and that is doing some nice things to it. With low acidity it would be a bit bland with out the tannins.

I think next time I might use only 1 tea bag, and maybe increase the concentration of strawberries.

But it really needs several more months in the bottle to finish. Then I'll refrigerate a bottle and make up my mind about it.

But over all I am pleased with how it came out. I wouldn't turn down a glass of this at a party.

[covert wren]

I also bottled up my cider tonight.

It was also pretty good.

[acoustic tiger]

Sometimes life serves you ”røde pølser”

[sonic crystal]

deconstructed hotdog?

Reminds me of this
https://gfycat.com/smoggyfrankbushsqueaker-epoxy-hot-dog-whathowhy-london

[oak crane]

that's as constructed of a hotdog it gets

[sharp kettle]

IKEA HOTDOG

[acoustic tiger]

Could be. Airport danish red sausages. Bit more expensive than Ikea 😉

[sharp kettle]

I meant the concept

U gotta build the hotdog with given materials :v

[acoustic tiger]

Fanciest chocolate ball I've ever seen

[oak crane]

is it filled or something?

[acoustic tiger]

Nah, just regular chocolate ball stuff. Tasty thou!

[oak crane]

a solid ball of chocolate?

ah it's hollow

pretty cool

[delicate viper]

Im scared

[acoustic tiger]

Solid!

[mellow crescent]

Bro I genuinely thought you got a dried brain in a box for a moment.

[sonic crystal]

Spaghetti, with Chorizo, and cheddar mozzarella cheese

[astral light]

looks like there is bacon

hehe

[sonic crystal]

no bacon, but if I were to make homemade mac n cheese i would add bacon

[acoustic tiger]

Nomnom!

[acoustic tiger]

De buyer carbon steel cookware appreciation day! This is my favorite pan. Been using for 4 years. Reference picture is how they look when you buy them.

[sonic crystal]

I had a nice cast iron pan, I need to get a new one

[acoustic tiger]

I recommend carbon steel instead of cast iron. Less weight, as durable and so more food nerdy

[acoustic tiger]

Tonight’s dinner. Filo pastry pierogue. Filled with either fake chili con carne or spinach and feta cheese

[covert wren]

I think I just had a stroke reading that.

I think it might be more accurate to call them savory turnovers?

Everything about those combinations is weird but interesting.

[exotic glacier]

Hermano, dilo en ingles nomas para que te complicas con los dos idiomas 😂

[azure nest]

hablar en inglés? Nah eso es cringe

[acoustic tiger]

Haha! Maybe. Pouches?

[acoustic tiger]

Sombrero.

[exotic glacier]

Taco taco chimichanga

[azure nest]

where is mah coke?

[covert wren]

I mean, they are not pierogi. Because of the flakey pastry dough, turnovers are the closest match.

Especially with the shape.

[acoustic tiger]

I mean, you can make pierogi with puff pastry, but I hear you 😉

[covert wren]

You can? I've never seen those.

@acoustic tiger I've only seen soft rubbery dough pierogi. Usually boiled, sometimes fried. Never baked and flakey.

[acoustic tiger]

Oh, interesting! May I ask where you are from? Never seen boiled pierogi here in Northern Europe. Most common is baked. Sometimes deep fried.

[covert wren]

I'm from the US. My grandparents were Polish. Usually they were cooked in boiling water, or sauteed in a pan with onions.

Like, fry some onions, add pierogi at the end.

Usually potato and cheese.

They were like large potato and cheese ravioli, fried with onions in a pan.

[acoustic tiger]

Aha! I may have used the wrong word then. I thought ”pirog” and ”pierogi” was the same thing

These were more of the first.

[covert wren]

I was not aware pirog were a thing, heh.

[acoustic tiger]

Today we learned!

[covert wren]

Is it Polish or German or?

The internet is not helping. All I find in the US is "pierogi"

[acoustic tiger]

A think most part of Northern and Eastern Europe has some sort of pirog

[covert wren]

I imagine they all have a dumpling, turnover, etc, I only know pierogi in the context of Polish cuisine.

[acoustic tiger]

Thanks wikipedia!

[covert wren]

Russian then?

[acoustic tiger]

Probably it’s origin. Finnish people make pirog, but they have a close connection

”Pirogi (pl.) are characterized as "ubiquitous in Russian life" and "the most popular and important dish"[3] and "truly national goods"[4] of Russian cuisine.[1]”

[covert wren]

I am seeing stuff called "Piroshki" from Russia that looks more like a flaky dough savory thing.

https://www.sweetandsavorybyshinee.com/russian-piroshki-meat-hand-pies/

The differences are very interesting.

[acoustic tiger]

The difference between pies and pirogi seems to be that the latter uses mainly yeast risen dough

“Pirogi are usually made from yeast-raised dough,[4][7] which distinguishes them from pies and pastries common in other cuisines.[4] In former times, the dough for Russian pirogi was made predominantly of rye flour. Later it was mixed with wheat flour. Nowadays, mainly wheat flour is used.[4]

There are also variants made from shortcrust, flaky or puff pastry. In East-Slavic languages, pirog is a generic term which denotes virtually any kind of pie, pastry, or cake. Тhus, Karelian pastry (known as Karelian pirog in Russian), Jewish knish or charlotte cake are considered types of pirog in Eastern Europe.”

[covert wren]

Very interesting.

The Polish perogi I grew up with were not leavened. They were basically big potato and cheese ravioli.

[acoustic tiger]

Piroshki seems to be a small pirogi 😉

Yea, more like dumplings

Or ravioli

[covert wren]

It's funny, because in Poland the potato and cheese pierogi are called pierogi Ruskie: https://youtu.be/lBh9ldrdhb0

[acoustic tiger]

Not confusing at all

[daring veldt]

hmmmmmmmmm

oh also calle where is my dev leak ):

[acoustic tiger]

This ship is tight!

[daring veldt]

how tight captain!

also hmm

[covert wren]

Nice.

Those S pastries in the top left corner look good.

[acoustic tiger]

Classic "lussebulle". The yellow comes from saffron

[covert wren]

Good thing I am growing saffron then. 😉

[acoustic tiger]

Noice!

[covert wren]

There is more!

They smell amazing.

[acoustic tiger]

I bet they do!

[lunar moth]

ship me one pls

[lofty crescent]

Homemade deer jerky

[mellow crescent]

Here's my first food product to post here, and a personal favorite.

A mocha frappuccino, made with frozen yogurt.

[acoustic tiger]

Looks tasty!

[acoustic tiger]

What spices do you use?

[tepid ginkgo]

woa

[zinc isle]

Russian kitchen is freaking awesome

Here I was making Pelmeni about more than a year ago

[acoustic tiger]

Tortelinish?

[zinc isle]

Pel-me-ni .p

[mellow crescent]

Here's some more stuff.

Homemade tacos!

[azure nest]

hard shell 😔

still nice though

[mellow crescent]

You don't like hard shell tacos?

[azure nest]

they are weird to eat

[azure nest]

as a mexican it is kind of a sin lol

[acoustic tiger]

Sour dough starter: starting

[zinc isle]

@acoustic tiger is this ingame footage?

could be right?

[acoustic tiger]

Haha!

The result

[eager jay]

pls share

[zinc isle]

nice you doing bread daily?

[acoustic tiger]

The recipe? 400 of rye starter, 800 high protein flour, 20g salt, a squeeze of syrup or honey. Also added son almonds for taste

[acoustic tiger]

I try to do it weekly 😉

[zinc isle]

I would like to get my life sorted so I can focus on this stuff 😂

[acoustic tiger]

That's about 1,7 KG dough weight of bread

[zinc isle]

dude

:,)

It makes a joy smiley out of it xd

[acoustic tiger]

Its how I relax. And when you get the hang of it is only about 30 minutes of work, spread out during the day

Mixed the starter this morning, bread was done right before bedtime

[zinc isle]

I am living right now in a student flat I am sharing with 5 people
And I dont feel quite comfortable atm doing stuff in the kitchen, although it had been different before
I recently absolved an internship at ubisoft and worked there 40h/week this was really exhausting compared to the time I have to spent while studying, not sure if I have a burnout?
I definitely cant control my sleep schedule which is hindering me in feeling alright, but its the most easy one
Going early to bed works fine until one of my friends motivates me to stay up bit longer, then its all over for me

[twilit gyro]

resisting that urge to play gtfo into the late hours when you gotta get up at 6 is killer.

because your friendos ask

[grim matrix]

Ah, reminds me of home.

[acoustic tiger]

Take care, and ask for help if needed. Sleep is important.

[acoustic tiger]

Same, but waiting for bread to finish

Worth it thou

[torn trail]

Tasty

[mild matrix]

I'm Polish and I can tell you that real pierogies is our national food 😛

[acoustic tiger]

Need to have that some day

[acoustic tiger]

Made some ginger bread cookies today

[daring veldt]

damn

[daring veldt]

@acoustic tiger here you go I promised a food photo for leak

[acoustic tiger]

Looks goooood!

[daring veldt]

thx

[lyric nova]

Its 1:11h in Portugal

Y im here

Im hungy...

[acoustic tiger]

Today's food mission: sourdough bread, pulled pork and bao buns. And maybe some sweets for christmas

[daring veldt]

GL

[wet mauve]

@acoustic tiger

[acoustic tiger]

Haha!

[acoustic tiger]

Sourdough starter didn't rise. Pork was pulled and baos was steamed. Ugly, but tasty.

[spring quail]

Whole wheat?

[acoustic tiger]

The sourdough or the baos?

[spring quail]

Baos

I enjoy trying to make almost anything whole wheat.

[zinc isle]

So the Sourdough is dead?

[acoustic tiger]

No, these where not, but I guess could exchange some of the wheat for whole

[acoustic tiger]

Just this batch. The foundation is alive and kicking

[tired lance]

Another high quality uni sandwich 😩💕

[brittle field]

Damn subway?

[zinc isle]

not too flashy not too boring would eat too .p

[oak crane]

I can taste it just by looking at it. those sandwiches have like a patented taste

[zinc isle]

who's actually Hackett?
One of the Voice Actors or devs?

[zinc isle]

#gtfo-chat message

[acoustic tiger]

Tjockpannkaka med bacon ouch lingonsylt. Oven baked, thick pancake, with bacon and lingonberries. Feels typically Swedish.

[mild matrix]

Ooooo, I’ll have to look that one up, looks amazing!

[glossy fern]

Gorilla hungry for your face

[mellow crescent]

A gift that my neighbors gave us. Three of these chocolate cups, with a peppermint stick, marshmallows and the inside filled with (from what I believe I heard) coconut and chocolate powder.

[unkempt shell]

Oh I thought this was a foot pic channel

nvm

[mild matrix]

me too, i was mislead for a second

[mellow crescent]

I understand.

4Chan is hard to escape when you been there long enough.

[cosmic storm]

Remember: eat well. No matter what people tell you

[glossy fern]

Not even gorilla eats that much

[sudden venture]

LMAO

[cosmic storm]

european breakfast

[left drift]

which europe you talking abt, we dont eat this much

[glossy fern]

^

Not unlike a weeaboo to misrepresent a culture they're not even a part of

[frigid bolt]

Lomo saltado peruano

[acoustic tiger]

I like everything in that picture

[echo spoke]

I miss Peruvian food, I ate ceviche almost everyday when I was there

[fading crescent]

i will be honest i love n hate this channel so much xD
Sooo much good food but i cant eat it ...

[inland wave]

i read "feet-pics"

this isn't feet pics

disappointed

[acoustic tiger]

Tea with cheese sandwiches are such a combo

[glossy fern]

What the fuck

[balmy reef]

why do the sandwiches look like that??? why are there so many??

[stuck owl]

😳 idk but I want some now

[trail musk]

Mmmmmm

Very mild roast with rich aroma

[dreamy sable]

Oh I thought it said foot 🧐

[hidden zodiac]

Same :C

[red tusk]

That is the daily drink of the Warden

[dreamy sable]

Wtf how does it taste like

[red tusk]

Looks like coffee, but is not coffee, taste likes coffee but is not coffee.

[dreamy sable]

🧐

I think you had too much

[red tusk]

Coming soon new flavor: Choco-Warden

[red tusk]

https://tenor.com/view/coffee-fry-shivers-shakes-need-gif-5465506

[dreamy sable]

N O

[red tusk]

Have I told is little addicted

[trail musk]

Pretty standard but very smooth

[balmy aurora]

where did that come from?

[trail musk]

Merch site! Direct from Sweden!

[covert wren]

Made some hot sauce from the Habanero chili peppers I've been fermenting.

The green sauce came out sweeter than I expected.

From the onion, I imagine.

[covert wren]

Ripe Habanero tastes kind of fruity. It's hard to describe, but kind of citrusy and smokey. The orange sauce came out tasting almost lemony.

[twilit gyro]

glad im not crazy on the habaneros being fruity

i like the taste of habaneros the most out of all the peppers, maybe save for red jalapenos.

[covert wren]

Habs are great. I like jalapeno too. I really like Cubanelle and various New Mexican varieties, like Anaheim. This summer I grew a New Mexican variety called Sandia that is a lot like an Anaheim, but hotter than a jalapeno.

Next year I am not sure if I will grow red Habaneros, or ghost peppers.

Not sure if I will grow Sandia again, or try another variety like Big Jim.

[glossy fern]

What the fuck

[covert wren]

Those are peppers, I fermented them.

Just as one might to make saurkraut, etc.

Here is a very basic video describing the process:

https://youtu.be/CBpgzTS2JRs

[twilit gyro]

welcome to the reality that almost all hot sauces are fermented products.

[oak crane]

damn i really need to check it out. i eat a lot of spicy food and it might be cool

[covert wren]

It's a fun hobby. I'm still dialing in my recipe, trying to improve my sauce.

[twilit gyro]

lost in the sauce

anyway

i put too much cayenne in my pepper flakes

and its too weak now, sadge.

[covert wren]

I am trying something I saw someone mention. Using the strained skins/seeds/pulp from a sauce, drying it out, and trying to make something like a chili powder from it.

Or pepper flakes.

Don't know if it will be any good, but it's worth trying.

[shrewd prism]

Any ramen fanatics in here? 🥳

[covert wren]

Yeppers. Tonkotsu Ramen?

[twilit gyro]

hmm, might be too weak. you might be able to use it in a reduction maybe.

add some sake or other alcohol to coax out whatever capsaicinoids are left in there.

[covert wren]

Shortbread cookies.

[teal shuttle]

looks lovely! i tried it the first time yesterday for my sister's birthday and it was great :)

[tired lance]

Its not much, but since I had nothing else but eggs at home I decided to make myself some basic scambled eggs

[shrewd prism]

Spicy miso. Soup is a strange one, like in between a chintan and paitan, with chicken and pork

[covert wren]

Ah, I should have guessed miso. It's been a long while since I was at a ramen shop. My favorite broths were spicy miso, and tonkotsu.

My friends make ramen at home, but I haven't tried my hand at it.

[covert wren]

Eggs are the best breakfast. I just got done eating eggs scrambled with roasted green peppers.

[trail mural]

This makes my mouth water

[hot monolith]

i thought this said foot pics

[brave sand]

You should put that in the suggestions chat

[fierce rune]

I really want to try this but like I can't find it 😦

[strange quartz]

I seriously wonder if.... that is edible...

[twilit gyro]

Joke item from omegamart

[covert wren]

I baked a strawberry pie. I grew the strawberries myself. Had such a bumper crop I froze a lot to bake with through the winter.

[untold arch]

Hey Inspector, very epic strawberry pie, it sure looks delicious, wish I could tase it.

• Respectfully, Pug

[covert wren]

Thanks, it tasted very good.

[rain socket]

pie

🥧

[shrewd prism]

Looks delicious!

[sleek olive]

petition for an apple pie to make an appearance in the Complex

[acoustic tiger]

Mustard and honey glazed ham is a Swedish tradition during Christmas. Slice it thin, eat with more mustard or on bread. Some dip bread in the broth the ham cooked in.

Show me your Holiday food!

[sonic crystal]

Chicken and mashed potatoes

[rich fulcrum]

expose the keyboard

[covert wren]

The chicken and potatoes look good, but I'd want a veggy too.

[sonic crystal]

yeah i was starving and whipped up something quick

[covert wren]

nodnod I've been leaning heavily on salad for something green in my meals. I have a bunch growing in my garden, and it's relatively quick.

[acoustic tiger]

I want to live in your garden.

[covert wren]

lol

I don't know dude, it's pretty cold out there this time of year.

[acoustic tiger]

Another classic on the Christmas table in Sweden. Small smoked sausages, called prinskorv (prince sausage). Cross-cut in the ends to make small crowns. Made popular during the 70s, mostly as an addition for the kids.

[serene sundial]

a (slightly traditional) eastern european christmas eve dinner

[covert wren]

That looks good. What's all there?

[oak crane]

not fully baked potatoes, bacon wrapped around chicken fillets, wrapped around filler with rice and some other stuff and some kebabs (not sure how to say it otherwise)

also some very specific bread

[covert wren]

Are the wedges with a dark outside the bread?

[rain socket]

🍞

[frigid bolt]

time for lunch: ceviche, arroz con mariscos y chicharron de pescado

[covert wren]

I made some sugar cookies for Christmas. I wanted to give them some red and green glaze, but I didn't have red and green food coloring. So I tried to make a red glaze using Peychaud's bitters and a green glaze using Chartreuse. Peychaud's turned the glaze pink. Chartreuse a greenish white.

The color is off, but they taste good.

[covert wren]

And I made the Réveillon cocktail. I used some apple brandy I made and some homemade pimento dram as well.

[covert wren]

I also poured a Samichlaus. This one is a 2016.

A lot of chocolate and cherry in this one.

It's a very special beer only brewed once a year on December 6. It's aged 10 months before bottling.

It used to be the strongest beer in the world at 14% abv.

They improve with age, and I have quite a few put aside.

These two drinks are part of my Christmas tradition. I have them every year.

The other thing I make every year, but not this year, is gløgg. However, it's really a drink for a crowd. My friends and I would make a big pot of gløgg every Christmas Eve. But this year we aren't together, and I can't drink a whole pot of gløgg by myself.

[covert wren]

I also improvised a small raspberry pie from raspberries I grew and froze in the summer.

It's ugly but delicious.

[acoustic tiger]

Looks delish!

[acoustic tiger]

I would devour that!

[acoustic tiger]

Need to try that!

[covert wren]

This is the recipe by the guy who created the Réveillon cocktail: https://www.gumbopages.com/food/beverages/reveillon.html

He also includes instructions for making a homemade pimento dram. However that was from back when those were not easily commercially available. You might be able to find a bottle of the stuff for sale. St. Elizabeth Allspice Dram is fairly common in the US.

[acoustic tiger]

”Rödbetssallad” is a sidedish on the Christmas table, really good with meatballs. Basically boiled red beets with mayo

Christmas meatballs, often made with minced beef and really small for the Holidays.

[sonic crystal]

oh those meatballs look really tasty

[acoustic tiger]

Green kale chips. Roasted slowly in the oven with olive oil and sea salt until crispy

[acoustic tiger]

My mother-in-laws. Really good.

[sonic crystal]

can.. can i have some? pretty please

[acoustic tiger]

They seldom survive Christmas Day. Kids devour them. But, we should do a meatball lunch at the office

[covert wren]

Is Rödbetssallad a cold or warm dish?

It sounds a bit like potato salad.

[acoustic tiger]

Cold.

Some use pickled red beets to get some acidity in

But yea, similar to potato salad

[elfin blade]

thought this said feet pics for a second

[lunar moth]

calle why are you eating yourself

[acoustic tiger]

Haha, Kale and Calle… I see your point

[sour raft]

Why did I look at this channel when hungry

Me go eat food now

[sudden venture]

nice

[willow sparrow]

Beer braised alpaca with gochujung and kimchi.

[acoustic tiger]

So hungry now

[alpine violet]

bread

[glacial birch]

Bread

[willow sparrow]

Pain

[abstract beacon]

what the fuck

[knotty aurora]

https://cdn.discordapp.com/attachments/741761424115761223/925472021104701561/download.jpg

[cedar sleet]

I approve of this feed.

[rich fulcrum]

d a m n that’s so hot

[brittle osprey]

Two words: spitter cookies.

Cookies with mint chips melted in.

[mild matrix]

eye cookies

[sonic raft]

What is that?

[solemn pulsar]

Ice Cake

[echo zealot]

the legendary sphere cake

[acoustic tiger]

Burning the crème brûlée

[covert wren]

I love creme brulee

Made a loaf of bread today.

[acoustic tiger]

So simple and good!

[acoustic tiger]

Looks awesome!

[covert wren]

It is, I like to slice a few pieces and butter them while the bread is still warm.

Though, after trying butter from Brittany, American butter is a little disapointing.

[covert wren]

Fresh bread with unhealthy amounts of butter.

[twilit gyro]

Bred

Have you made bread with peppers yet?

One of those nice perks you cant pick up in a store.

[covert wren]

I have not! I have been thinking of expanding my bread repertoire with some variations, but when it comes time to making bread I generally go back to basic white.

I think most likely I'd go with some herbs, though. I grow lots of herbs.

[twilit gyro]

Dont use the green jalapeños if you do. A little too bitter.

[covert wren]

I made a rosemary focaccia a couple years ago that was OK.

Hm.

I generally stick to basic white for versatility. I can make peanut butter and strawberry jam sandwiches with it, and it isn't weird.

But it would be a good idea to try some herbs and/or garlic breads.

[twilit gyro]

I like to make a good meaty wich on raisin bread.

[covert wren]

Interesting. I wouldn't have thought raisin bread and meat would pair well.

[twilit gyro]

Well, honey ham does exist.

[covert wren]

heh

I also made some very nice rosemary biscuits a couple years ago too. They went well with lot of savory foods.

Southern style biscuits, not the UK style biscuits that are more like cookies.

[twilit gyro]

Cant stand the texture of rosemary

[covert wren]

It can be tough, yeah.

[twilit gyro]

Can slam raw basil all day tho

[covert wren]

It helps to pound the rosemary in a mortar and pestle.

It breaks up into small pieces or if you keep going a powder.

[twilit gyro]

Bought mnp basically just to crush peppers.

[covert wren]

Sounds like a good plan.

I use mine to grind spices.

And herbs.

[twilit gyro]

Honesty, pepper dust generated from the pith is pretty pog

[covert wren]

heh

[twilit gyro]

In the food processor it just sticks to the walls

[covert wren]

That reminds me, I jarred up the filtered pepper mash that was left from making hot sauce.

I dried it up, crumbled it a bit, and put it all in a pair of jars.

Yesterday I stuck my nose in to see how it smelled. That was a mistake, I immediately began coughing. A lot of heat on them still.

I think they will make reasonable chili powders.

[twilit gyro]

I had cut like 4lbs of habanero without gloves

[covert wren]

hah

[twilit gyro]

Couldn't keep my hands under the sheets for days

[covert wren]

Yeah, I had similar problems making hot sauce.

First time, I wasn't careful enough handling the peppers.

My hands burned all night.

Nothing helped.

Second time I was careful, and managed to get through cutting them all fine.

[twilit gyro]

I tried concentrated citric acid and oils, but, was too far gone

[covert wren]

It was at the end when I washed all the equipment by hand that I got all that capsaicin on my hands. Burned all night.

[twilit gyro]

Kinda weird how soap does nothing

[covert wren]

Yeah, once the capsaicin gets absorbed into your skin it is over.

Soap works if you wash the oils off before it's absorbed.

[twilit gyro]

I kinda almost relish it.

[covert wren]

Generally just be super careful when cutting/handling the peppers, and if you think you got some of the oils on your hands, go wash it off immediately. Waiting is a mistake.

Yeah, it's not so bad after you get used to it.

I think a couple really bad burns built up a little tolerance.

[twilit gyro]

So anyway. Ever try making a pepper relish without pickles?

[covert wren]

No, but I have made pickled peppers.

And I want to make a pepper jelly.

[twilit gyro]

Its pretty good for hotdogs.

[covert wren]

I had a jalapeno pepper jelly a friend made recently. It was SUPER good.

[twilit gyro]

I had bought pepper jelly and we basically threw it on borgar

[covert wren]

I thought it was good just on bread.

[twilit gyro]

It is good alone. But, the storebought stuff is too simple tasting.

[covert wren]

Hm.

I've only had the one my friend made, so I can't compare.

[twilit gyro]

Its always good to try commercial products after making your own stuff.

[covert wren]

I agree.

[twilit gyro]

Something happens mentally for the process

Kinda how Koreans complain about storebought kimchee

[covert wren]

I wanted to make a green Habanero sauce, so I bought a jar of El Yucateco as a base line to compare.

El Yucateco convinced me to try adding onions to my green sauce.

It was a good idea.

[twilit gyro]

Onions provide a good amount of sugar content

[covert wren]

They do, even after fermentation. The green sauce is almost sweet.

[twilit gyro]

Might want to make a control with just sugar

Garlic on the other hand. Pog.

[covert wren]

Maybe. The onion also added a lot of onion aroma. It's a great compliment. And there was garlic too!

[azure nest]

el yucateco is a nice sauce, but it's honestly not that special

[covert wren]

I've tried making sauces with out garlic, but it's always better with some garlic.

It might not be special, but it was a good baseline for me to compare.

[azure nest]

fair enough

[covert wren]

It also has artificial coloring which is kind of disapointing.

[azure nest]

i should ask my granny to make some sauces...

[twilit gyro]

Honestly, whenever i add a hot sauce, it needs to have flavor.
So i generally just use flakes.

[azure nest]

mmmm chipotle

[twilit gyro]

Cayenne can get fucked though.

[covert wren]

Chipotle peppers are nice.

[azure nest]

raw chipotle peppers are amazing

[covert wren]

Hah, cayenne is nice when you just want to add heat.

[azure nest]

ngl

[covert wren]

Wouldn't raw chipotle peppers just be jalapenos?

[twilit gyro]

Yes

[azure nest]

yes and no

[twilit gyro]

Honestly, i might try to make habanero extract this year

[azure nest]

i think I have some in my garden

should get some for a cemita

[twilit gyro]

Well anyway, 3 habanero plants might have been too many for me, but i kinda want to do it again.

[covert wren]

What would a Habanero extrac be? Something soaked in alcohol, or something distilled?

[azure nest]

ever tasted some ''chile de árbol' sauce?

[twilit gyro]

Hmm, im thinking mince, soak in 95 eth, and evaporate.

Also filter solids

[covert wren]

I probably have at a Mexican restaurant, but I didn't notice the name. Those are the small birds eye looking chilies used primarily for heat in Mexican cuisine, right?

Little short red ones.

Small and skinny.

Not really interested in an extract, I think. Just sauces, and maybe flakes/powders.

[twilit gyro]

Heres the thing

I want to make the extract, then make flakes

Then put the extract on the flakes

[covert wren]

That might be a good idea? But it sounds like an extra step that maybe you could skip.

[azure nest]

ye

[covert wren]

In any case, I wouldn't try to dissuade you from experimenting. It could be interesting and fun.

[azure nest]

isn't it possible to make the extract by just... smashing it?

[twilit gyro]

If anything comes of planting anything this year ill post here.

Hmm, possibly, but potentially not

You might only crush out mostly water content

Capsaicinoids are mostly non polar

But most of the liquid content is water

Such a concept probably applies to fruits with a higher sugar content

The bind is that capsaicin is a solid at room temp unless very concentrated

[covert wren]

The limit to my knowledge of capsaicin is that it's not water soluble, but is fat/oil soluble. This is why using something fatty like milk is better to wash away the burn.

The oily secretions on the inside of the chilies generally is high in capsaicin.

Drying the peppers out first helps remove that water content, and from there with dry peppers you'd have an easier time extracting the capsaicin.

Putting those chilies in a neutral flavored oil, you could make a hot oil. A chili oil.

Or, like you said, alcohol could probably do it.

But I wouldn't want to douse my food with a high proof alcohol.

[twilit gyro]

If we're talking milk, its probably the casein acting as a surfactant

[covert wren]

Generally I'd just stick to drying/fermenting to preserve my chilies for food.

I have no idea. The story I've always been told is that the fats emulsified in the milk helps absorb/remove the capsaicin.

[twilit gyro]

The main bind with oil, is that its hard to get rid of.

[covert wren]

Sure, but that's not a problem on food.

[twilit gyro]

In reality, its just milk solids acting in conjunction for a combined effect. Proteans and fat.

[covert wren]

I think there have been capsaicin extracts for sale for chili heads to add to their hot sauces.

But like adding cayenne powder, that's just adding heat.

[twilit gyro]

Problem being is they only go for capsaicin, not the general class of capsaicinoids

Its an artificial taste

[covert wren]

Do they? I am not familiar with them.

I think if it was in a sauce with the whole suite of capsaicinoids from other peppers, boosting the capsaicin would probably just meld in with the rest?

Yeah, I am out of my depth here. You'd be better off asking on a hot sauce chili head forum.

[twilit gyro]

Probably depends, if you're using it to outstrip quantities, it might be bad. Otherwise its probably fine.

[covert wren]

My interest in the hot sauce is two fold: To preserve my harvests, to make my food taste good.

So I try to add as little artificial stuff or stuff I have to buy at a store as possible.

Ideally I could grow everything going into the sauces.

Or make it.

I am thinking of letting some of my strawberry wine and cider turn to vinegar.

I've never seen strawberry vinegar in the store, but I imagine it would be neat in food, and maybe in a hot sauce.

[twilit gyro]

Probably would be pleasant on a salad with fresh strawb

[covert wren]

Yeah, I was thinking a salad with something sweet and fruity. What came to mind to me would be craisins.

[twilit gyro]

I'd like to see you compare the taste by making a strawb vinegar with white vinegar and compare to the fermented product.

[covert wren]

That would be interesting. But I'd probably be lazy and just use store bought distilled vinegar.

Oh, wait, I see what you mean.

That is interesting.

[twilit gyro]

Yes.

[covert wren]

Basically like a strawberry vinegar shrub or something.

Just soak strawberries in vinegar for a few weeks, and then strain out the strawberries.

[twilit gyro]

Pretty much

[snow wind]

@wet mauve

[covert wren]

Is that bulgogi?

[snow wind]

Niku, karrage, and kubobuta sausage

Japanese

[twilit gyro]

Tfw no octopus cut smh my head

[covert wren]

Nice. How is niku prepared?

Looks like thinly sliced beef. I guess it's marinated it something and then fried.

[snow wind]

Restaurant name is Ebiten

[wet mauve]

Is this gyudon or something?

The beef cooked like a Korean bulgogi without seasame

[covert wren]

A couple years ago I put my short bread recipe on video. I was drunk and filming one handed with my phone. It's terrible. But it's a good recipe.

https://youtu.be/p-KKmUxT7OI

The results are pretty good

[green iron]

anyone know a good garlic fries recipe lmao

i got a potato and garlic

thought I might ask the GTFO gang

[low hatch]

Chocolate babka

Dan Dan Noodles

Red sauce chicken. Enchiladas

[covert wren]

You could try this one. Before the fries are done mince a few cloves of garlic. As soon as the fries come out toss the fries with salt and minced garlic. Tossing them with other stuff like parsley or shredded parm are optional but good. The fries have to be very hot and still a touch oily when you toss them with the other ingredients or the other stuff won't stick. https://youtu.be/m6kcANnAJSo

[green iron]

Inspector I’m gonna show you my creation soon

You will be proud

[proud summit]

Chop Suey with Fried Marlin while playing my system of a down playlist

[rain socket]

WAKEUP

[acoustic tiger]

Tried the GTFO soda for the first time, really good!

[echo zealot]

is that sleeper blood

[acoustic tiger]

Yes. Yes it is.

[echo zealot]

yum

love getting blood from an organism with a parasite in it

if they even are organic

[acoustic tiger]

Don’t be afraid if you get a little bit sleepy

[sharp drum]

Ohh wait where can I find this

[echo zealot]

i tried to find it and apparently it's in the gtfo official store

you can even get a gtfo coffee

[acoustic tiger]

Haha, yea

[echo zealot]

i'm not a coffee person, but it's cool stuff nontheless

[bleak ledge]

noice

[oak crane]

i really wish there was some tea

[echo zealot]

oh hell yeah

[oak crane]

earl grey gtfo tea

[acoustic tiger]

What would the name be?

[echo zealot]

GTeaFO

[acoustic tiger]

That’s good 😉

[eternal wave]

full english on the tube

[mild matrix]

GreenTeaFreshOuthebag

[tepid ginkgo]

yum

[covert wren]

A salad. Mostly lettuce, but with a little bit of various mustard greens for a variety of colors, textures, and flavors.

I picked these a few days ago while it was snowing.

[burnt gazelle]

Gordon Ramsay would do that than taste whatever you made

Looks pretty cool though

[tepid ginkgo]

LOL

[covert wren]

Roasted butternut squash with onion and rosemary, chicken thigh with cyser and thyme pan sauce.

And a glass of cyser.

I grew the butternut squash and the herbs. I made the cyser.

[red tusk]

https://tenor.com/view/nice-nooice-bling-key-and-peele-gif-4294979

[sonic crystal]

Found pancake mix at the store. Made my own chocolate chips, and came out pretty good.

[oak crane]

very nice. did you add the chocolate chips before or after putting in the pan?

[sonic crystal]

I cut up Marabou milk chocolate and mixed it into the batter, then put in the pan

[oak crane]

very nice

[wispy pulsar]

If the gtfo soda is real where do i get it

[acoustic tiger]

Store.gtfothegame.com

[burnt gazelle]

Yes

[exotic kelp]

Internal Server Error

Too many people buying the soda I guess

[sonic crystal]

• https://shop.gtfothegame.com

[acoustic tiger]

Haha

Fail

Post dinner shepards pie.

[sonic raft]

That looks awesome. 😮

[azure nest]

Some esquite I prepared

corn, mayronnaise, cheese and tabasco

[mild matrix]

Thanks !!!

[sonic raft]

I need all of your recipes! 😄 That looks soooo delicious. Yummy!

[exotic kelp]

Damn, are those from a restaurant or homemade? They look amazing

[covert wren]

Love the smell of carrots, celery, onions, and garlic frying.

Added some rice, garbanzo beans, vegetable broth, fresh rosemary, other herbs and spices.

Arroz Campesino, Spanish Farmers Rice.

[tranquil apex]

i thought this was really fucked chicken breast lmao

[rich fulcrum]

CRYINGLMAO

[acoustic tiger]

Addicted to this right now. So good.

[urban elm]

do u put it on stuff or just eat it raw

[regal linden]

I love that stuff. Fish cake soup goes great this!
Also, the portrait reminds me of my grandmother

[acoustic tiger]

More like a condiment for me 😉

[sonic crystal]

at least you're not like my previous boss that ate ketchup like it was a primary dish. like he'd just poor ketchup straight from the bottle by itself.

[acoustic tiger]

🤢

[spring quail]

Pumpkin, chorizo, and black bean soup.

[mild matrix]

Made some ganache cookies again

Also made avacodo spicy habenero burger sammiches

[mild matrix]

Beef tourtiere

[exotic kelp]

What's that "sauce" made of?
I guess a kind of mustard?

[acoustic tiger]

Anyone got a good recipe to prepare tofu?

[sonic raft]

No.

[mild matrix]

https://youtu.be/NcXzpCqKdUA

one of the best food youtubers

[sonic raft]

Thanks for sending me that.

[mild matrix]

npnp

[mild matrix]

That is ketchup my guy

[delicate viper]

[acoustic tiger]

Subscribed right away!

[mild matrix]

Imo he's like the practical Adam Ragusea where he educates on food science whilst going through recipes. It's surprising how much I've learnt from Kenji just through his recipe vids alone

[covert wren]

Kenji did a lot of food science research, and I believe he wrote or contributed to a book on the subject. His research gets referenced by several cooks on youtube.

Kenji's videos are usually him cooking a meal, and deciding to explain what is going on as he goes.

Another guy Ethan Chlebowski will refrence Kenji's research a lot.

His videos kind of go back in forth between showing how to make a dish, or explaining a general concept. All of them explain the relevant food science. Some run experiments. The recipes tend to be concise, but there is often an explanation how to "generalize" the recipe or concept so you can riff on it.

But yeah, a lot of people reference Kenji's research. He ran a LOT of experiments, tested a lot of stuff.

The number of chefs and cooks on youtube is vast. My favorites tend to be the ones who explain what is happening, not just give you a recipe.

Like Alex, or I think he used to be "Alex the French Guy," who like goes on long series of learning about a thing, be it a recipe, technique, cooking method, whatever, and just researching, experimenting, sometimes failing, and trying to master it.

Two of his more recent series have been on sauces or mother sauces, and making fried rice. He does his basic home recipes, researches books, watches online guides, meets experts in the field, builds/buys equipement as required, masters the techniques. It's really interesting.

[acoustic tiger]

Love Alex!

I can hear him say mother sauces all day.

Made crispy tofu today, and sweet and sour seitan, with noodles and peanut sauce. So delish i forgot to snap a photo of it.

Need to season the tofu more thou

[covert wren]

Sounds good. Friend of mine makes a really good fried tofu for ramen protein, but I don't know her recipe.