That's great. More for me then.

Rosati's is decent.

The original Home Run Inn pizza on 31st is some of the best I've had too, but you have to get it there.

Still havent used my instant pot lol

I'm scurred.

The point of this post however is to glorify roasted cauliflower, my go-to vegetable. Attempting to roast one whole tonight.

Ever had deep fried cauli?

Damn, I was sure you were talking bout some kind of edible weed thingy. It just dawned on me what you meant.

Heyyyyy... that's my shtick.

Lol dorks

*dorks without bombs posing as food cookers

Oops.

Got some new hot things.

Nandos Peri Peri Salt
Encona Peri Peri sauce
Smokey Chipotle hot sauce (ASDA own brand)
Frank's wing sauce (large bottle)

The Encona stuff is lovely.

Franks Red Water

Na it's great.

I love the stuff!

Then why dont you marry it?

Got a massive bottle of Nandos Peri Peri sauce. It's 'hot' apparently. Nandos food is never hot so I'll see how it goes.

Had that Encona stuff over about three days. It is now my #1 hot sauce. Encona Peri Peri. Lovely stuff.

https://imgur.com/ONdsx1y.jpg

https://imgur.com/Sf9uOkG.jpg

https://imgur.com/RDJSu4s.jpg

https://imgur.com/xKQAjLZ.jpg

yum yum^ lol

im baking up some garlic and herb flavored chicken breasts and then having yellow apples and carrots after

stubbs bbq with the chicken :pimp:

Anyone into growing their own food?

Got an apache chilli plant that's doing well but I've got cayenne and jalapeños germinating in a tray and it's been three days and still haven't sprouted so I'm a bit worried about them.

I really want the jalapeños to grow.

I might try and grow garlic as well.

Be a man and grow ghost peppers.

Fluff, what time's dinner?

I'll be posting something soon. Been a cooking fool lately.

I cooked flank steak for the first time in a pan yesterday. Haven't legit cooked anything worth speaking of in a long time and while I seared the steaks a bit too long so that the outside was just a tad tough the inside was still solidly medium rare/rare so I considered it a success. Definitely my greatest achievement in the kitchen (faint praise).

Next time cut that flank into wide strips (against the grain) and soak it in some teriaki. Then stick it under the broiler for a couple of minutes on each side until it's just starting to get crispy.

https://scontent-lax3-1.xx.fbcdn.net...d7&oe=5D6E4013

went with eggs and rice yesterday for meals and then apples after.

im going to mix them tonight :tramp: its a super cheap meal that taste great. 4 eggs is like $50 or less and the rice is $1.89. less then $3 for my main meal.
its the garden kind of uncle bens microwave rice :beer: its great with some hint of mrs dash..so wonderful. i strongly recommend this recipe :tramp:

I should hope less.

Mindy

I know a guy. I can hook you up with eggs $10 a pop.

yeah i think it was $2.19 for the dozen of eggs at Aldi's

Must be black market eggs.

https://media2.giphy.com/media/STmold2zrhCaQ/giphy.gif
i sort of cook my scrambled eggs long, till they kind of burn and they have a to a rough texture :pimp:

I wouldn't spend $50 on that tbh.

i meant 50 cents lol idk why i added the dollar sign and lol @ that photo frownland :cool:

Seriously though, you're cooking eggs so wrong that your right to purchase eggs should be stripped.

https://boxden.com/smilies/xPBE0D6.png

never said I was a chef :pimp: i just crack them open and turn it to high and cook until then turn slightly brown on some chunks :tramp:

That is an abomination.

v

https://boxden.com/images/icons/tCjxjVb-compressor.png lots of pepper and Mrs.Dash. no salt no butter, just a hint of olive oil spray on the pan but they dont stick for some reason im surprised about

Quote:
Originally Posted by Frownland View Post
Melt some butter and stir it into the eggs. Add a lil milk/half and half/sour cream and salt. Low and slow on a pan, eyeing it for the middle ground between runny and firm. Remove it from the pan a little bit before you think it's ready, it'll continue to cook. Knowing the right time is a matter of intuition. I train every day. Add hot sauce (ideally some kind of habanero).

i heard the slower you cook, the more flushy they get. maybe ill try other methods in the future

Flushy? Like a poop?

typo* Fluffy

Aye, fluffy they are.

For the last month (and probably for three more),
I’ve had to cook scrambled eggs in a microwave.
It’s tricky, and never as good as the real method,
but we’re down to a very limited “kitchen” right now.

I threw my microwave away a few years ago. I miss microwave hotdogs.