Originally Posted by Frownland

I've been trying to learn how to make eggs all Frenchlike where you do it at a high heat, stir constantly, mix cream into it when you want to stop the cooking and transfer it to a plate. I'm not very good at it yet.

Tonight I'm doing a slow cooker cream of mushroom pork chop on rice dish that usually comes out tender and dope af. Thick bone in chops, cream of mushroom (homemade but canned works too), white wine, paprika, beef broth, onion, garlic, and pepper for 8 hours.

Originally Posted by elphenor

I'd vote for Trump

Originally Posted by Plankton

I'm pretty good at scrambling eggs in the pan. They come out nice and fluffy and not overcooked. The secret is to never stop folding and moving them, and take them off the heat just before they lose their runniness. It's an art, but it's also...

Originally Posted by Frownland

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.

Originally Posted by Trollheart

You sound like Buffy after they dragged her back from Heaven.

Originally Posted by WWWP

I want to open a school for MB's lost boys and teach them basic coping skills and build up their self esteem and strengthen their emotional intelligence and teach them about vegetables and institutionalized racism and sexism and then they'll all build a bronze statue of me in my honor and my bronzed titties will forever be groped by the grubby paws of you ****ing whiny pathetic white boys.

Originally Posted by MarieMarie

I made a quiche