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Post by Killer Goldfish on Jul 7, 2024 11:48:42 GMT -5
Tried these today. They're delicious but there's no trace of cinnamon. None.
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Post by Killer Goldfish on Jul 13, 2024 17:43:14 GMT -5
So vexing when you make a delicious-sounding new recipe and it has to go down the disposal. Cheeseburgers for dinner it is!
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El Santo
Cock Goddess
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Post by El Santo on Jul 13, 2024 20:57:48 GMT -5
So vexing when you make a delicious-sounding new recipe and it has to go down the disposal. Cheeseburgers for dinner it is! Years and years ago, when Juniper was still finding her footing as a cook, she had the intriguing idea for a slab of slow-cooked beef braised in a sauce made from cherry preserves, vinegar, and vodka. The trouble was, she'd never cooked with hard liquor before-- just wine. She didn't consider the massive difference in alcohol content, and she poured in most of a pint of Popov. I distinctly remember the premonition of horror I had when I came home from work, walked into the kitchen to kiss her hello, and noticed that there was no more bottle of Popov on the shelf with the other booze. Then she took the lid off the slow cooker, and this stinging cloud of alcohol-laden steam billowed out into our faces. That was when she, too, began to understand. We each put a hunk of meat on our plates, sat down, and took a bite. It wasn't inedible, but it was damn close to it. I didn't want to be the one to say anything, because Juniper can be sensitive about failure. Juniper didn't want to be the one to say anything, because it was not a cheap piece of meat that she'd ruined, and she hates to waste food. But it didn't take many more bites for one of us (I forget which it was) to break, at which point the other gushed out a nearly explosive sigh of relief. The cherry-embalmed beef went into the trash can, and we went to Five Guys.
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Post by Deeky on Jul 14, 2024 0:12:11 GMT -5
I've got a london broil marinating for tomorrow's lunch.
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Post by Killer Goldfish on Jul 14, 2024 9:21:19 GMT -5
I've got a london broil marinating for tomorrow's lunch. See, that sounds pretty damn good.
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Post by Deeky on Jul 14, 2024 10:52:24 GMT -5
I've got a london broil marinating for tomorrow's lunch. See, that sounds pretty damn good. 🤞
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Post by Dr. Kobb on Jul 14, 2024 11:06:08 GMT -5
I have still never been to Five Guys.
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Post by Deeky on Jul 14, 2024 11:57:27 GMT -5
I have still never been to Five Guys. They're okay. Not great.
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El Santo
Cock Goddess
Posts: 565
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Post by El Santo on Jul 14, 2024 12:50:38 GMT -5
I've got a london broil marinating for tomorrow's lunch. You'll have to tell us what you did if you succeed in cooking that thing. Juniper and I got a London broil once, and the fucker fought us for three days without either of us ever managing to turn it into something fit for human consumption. We braised it, we broiled it, we hacked it into hash, and at each stage of the battle, it was as tough and flavorless as an old boot. We've both had some delicious London broil made by people who knew what they were doing, but whatever the secret is, it completely eluded us.
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Post by Killer Goldfish on Jul 14, 2024 14:34:45 GMT -5
I've got a london broil marinating for tomorrow's lunch. You'll have to tell us what you did if you succeed in cooking that thing. Juniper and I got a London broil once, and the fucker fought us for three days without either of us ever managing to turn it into something fit for human consumption. We braised it, we broiled it, we hacked it into hash, and at each stage of the battle, it was as tough and flavorless as an old boot. We've both had some delicious London broil made by people who knew what they were doing, but whatever the secret is, it completely eluded us. Jesus, Scott. This would make a great short story!
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Post by Killer Goldfish on Jul 14, 2024 14:37:39 GMT -5
Have any of you ever heard of putting frosting on a sponge cake? I'm reading it in this book about an evil apartment building. Who TF would frost a sponge cake?
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Post by Deeky on Jul 23, 2024 13:19:18 GMT -5
I've got a london broil marinating for tomorrow's lunch. You'll have to tell us what you did if you succeed in cooking that thing. Juniper and I got a London broil once, and the fucker fought us for three days without either of us ever managing to turn it into something fit for human consumption. We braised it, we broiled it, we hacked it into hash, and at each stage of the battle, it was as tough and flavorless as an old boot. We've both had some delicious London broil made by people who knew what they were doing, but whatever the secret is, it completely eluded us. I think the trick was marinating it for a really long time. It wasn't perfect, but it was definitely tasty and not tough. Could have been a little more tender, but we all really liked how it turned out.
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Post by Marxo Grouch on Jul 25, 2024 2:56:58 GMT -5
Stumbled across a recipe in WaPo for a barley stew with white beans, cabbage and tomatoes. Sautee garlic with some harissa (a Tunisian paste that can be very spicy, so proceed with caution) and then add some chopped cherry or grape tomatoes with a little water, letting them break down until you have a kind of sauce. Then, you add the chopped cabbage and let it wilt. Add the barley, beans and enough water for the barley to cook. Cover and simmer for 20 or so minutes until the barley is mostly tenderized, and then take off the heat and let it sit for 10 more minutes, still covered so the barley can finish cooking. Stir in some lemon juice and season to taste. Serve with chopped green olives, chopped pepperoncini and a dollop (or more than a dollop) of sour cream. Delicious, plus you get your protein through grains and legumes, which is healthy as fuck.
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Post by Killer Goldfish on Jul 26, 2024 12:12:45 GMT -5
Who keeps coming up with this madness?
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Post by Killer Goldfish on Jul 26, 2024 22:01:11 GMT -5
On a dare I had a marinated tofu steak. It's nothing like steak, but surprisingly edible.
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Post by Killer Goldfish on Aug 19, 2024 8:01:50 GMT -5
Last night's attempt at veggie fries was a disaster. Following the instructions carefully led to their full incineration.
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El Santo
Cock Goddess
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Post by El Santo on Aug 24, 2024 17:50:22 GMT -5
Pseudo-Caprese Bruschetta:
First, whip up a batch of Juniper's tomato jam, which I'm not exactly sure how to do. I know it involves slowly stewing down several different cultivars of tomato in a mix of chicken broth, champagne vinegar, molasses, gelatin, and an array of Italianate herbs and spices. Anyway, leave that sit in the refrigerator overnight, so all the flavors have time to reinforce each other. Then the following day...
Take the tomato jam out of the fridge, and allow it to warm up to just a little below room temperature.
Saw a loaf of fresh-baked crusty Italian bread into slices about an inch thick. You'll want two to three per person if you're making a meal of this, as we did this evening. You can get away with fewer if you're treating it as an appetizer. Brush the bread with condiment-grade olive oil, and toast in the oven for 15 minutes or so at 400 degrees.
Immediately upon emergence from the oven, top each slice of bread with about a quarter-inch-thick slice of fresh mozzarella cheese, a dollop of tomato jam, and a drizzle of balsamic glaze.
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Post by Dr. Kobb on Aug 24, 2024 18:17:43 GMT -5
Pseudo-Caprese Bruschetta:First, whip up a batch of Juniper's tomato jam, which I'm not exactly sure how to do. I know it involves slowly stewing down several different cultivars of tomato in a mix of chicken broth, champagne vinegar, molasses, gelatin, and an array of Italianate herbs and spices. Anyway, leave that sit in the refrigerator overnight, so all the flavors have time to reinforce each other. Then the following day... Take the tomato jam out of the fridge, and allow it to warm up to just a little below room temperature. Saw a loaf of fresh-baked crusty Italian bread into slices about an inch thick. You'll want two to three per person if you're making a meal of this, as we did this evening. You can get away with fewer if you're treating it as an appetizer. Brush the bread with condiment-grade olive oil, and toast in the oven for 15 minutes or so at 400 degrees. Immediately upon emergence from the oven, top each slice of bread with about a quarter-inch-thick slice of fresh mozzarella cheese, a dollop of tomato jam, and a drizzle of balsamic glaze. That sounds freaking delicious.
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Post by Killer Goldfish on Aug 25, 2024 9:48:56 GMT -5
Someone asked us to post the weirdest photos they had saved. This was one:
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Mayzshon
Bell Beefer Supreme
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Post by Mayzshon on Aug 30, 2024 13:25:18 GMT -5
Today's lunch: 1 can Spam Diced 1 can Diced potatoes, drained 1 can sliced carrots, drained 2.25 cups of water 1 box S&B Golden Curry
Put Spam, potatoes, carrots and water in pan, bring to a boil. Remove from heat, break curry into blocks and mix in till completely dissolved. Serve hot over rice.
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