Anyone ready for krabby patties?
>no hot sauce thread
Do you like toasted ravioli, /ck/? Ever try gooey butter cake, or go to an actual Saint Louis Bread Company?
[spoiler]Imo's is pretty shit though I'm sorry, obviously Budweiser is too, even locals hate those[/spoiler]
ITT: those we couldn't save
What kind of pizza does everyone want?
>tomato, basil, and mozzarella on artisan crust
>make sure it's cooked in a coal fired pizza oven!
Okay, now that the man-children have ordered, what does everyone else want?
Normal pizza of course (dougnnut batter crust, filled with artificially flavored french vanilla "creme", and topped with buffalo chicken wings, doritos salsa verde, real bacon bits, three kinds of cheese whiz, and spiced mystery meat from the Sysco truck.
Anyone who doesn't like what I like is just being pretentious.
Don't mind me, just gonna make some sushi
Why do elitist queers think liking disgusting foods is something to brag about?
I picked up a bottle of this today. I haven't yet had it because I have only recently decided I feel like spending $11 on a bottle of beer.
I've always read you should let it age. Is that necessary? Because I'm impatient. How much do I miss if I just drink it in the next couple of days?
Thank you for your advice.
I personally don't have any experience with beers like that but I think you should go ahead and drink it. Get some first impressions and then buy a few more. Let them age and then try them at different points in the process. If you're really interested, take notes on each tasting and form an opinion that way
Honestly, this makes sense, and I should have just thought of it on my own. If I don't drink it fresh, I'll have no way of gauging it aged, so it's not worth the wait.
Unless someone can tell me that it just hits a whole new tier of amazing.
How do I make good tendies? I know I use buttermilk for the batter but what should I use for breading and seasoning?
thoughts on this?
i like it
also the bacon fries are good.
What is the best type of jam/jelly/preserves and why is it blackberry?
>really hoping this thread takes off so i can lurk because i love jam more than a gay grizzly bear
WHO HERE /foodjar/
this thing is fucking memes
I can make two cans of anything in the morning and I have burn my mouth hot food all day and into the night.
I never have to get up from my computer
>Olive Garden is one of several chain restaurants in Times Square selling tickets for New Year's Eve. $400 buys a five-hour party, starting at 8 p.m., with a full buffet, a DJ, dancing, "multiple open bars" and a champagne toast at midnight, according to the Italian-style eatery. But no breadsticks. The restaurant that's famous for its bottomless bucket of bread sticks is keeping them out of sight on New Year's Eve. There's another catch. "A view of the ball drop is limited," the company said, referring to the world...
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How do I cook lentils
Just boil them in slightly salted water with a few bayleaves until you reach your consitency. Add a little less water if you want to make them into mash. Also little drizzle of vinegar at the end.
This kind goes well with grilled sausage or fried egg and slice of sourbread + pickle.
Can't get simplier than that
This is a little ghost pepper.
In what dish would you use this and how?
I'd make ghost pasta with it, cut it up, fry it a bit in butter, then proceed to make pasta sauce with that and boil pasta.
That does hit the spot.
For breakfast, I'd slice it up and saute it with some onion, and bell pepper before adding eggs, cumin, salt, pepper, and tumeric before tossing it all in a tortilla for a breakfast burrito / wrap. Top that bitch with some salsa and serve with a side of beans.
For dinner, I'd chop that bitch up with some garlic and ginger and add it to a stir fry before serving it all over rice.
That, or I'd use it in an Indian curry.
Lots of options.
Makes me want to grow some more bhut plants, desu....
I dunno that's what I've made with mine
I made some Carolina Reaper chili awhile ago with the few I grew, shit was hot as fucking fuck