KILZ FILLZ Posted January 18 Share Posted January 18 1 hour ago, Mercer said: I've seen enough pronz to know there's no way it gets hard enough to go in without a tourniquet. Kinda feel bad for dude. One of those "careful what you wish for" type deals. Monkey paw izms Quote Link to comment Share on other sites More sharing options...
nicklesndimes Posted January 25 Share Posted January 25 FB_VID_3214595517243204666.mp4 FB_VID_5890499441365984536.mp4 FB_VID_4975706670521636489.mp4 2 Quote Link to comment Share on other sites More sharing options...
morton Posted January 25 Share Posted January 25 tried my hand at Navajo Taco 4 2 Quote Link to comment Share on other sites More sharing options...
LUGR Posted January 31 Share Posted January 31 Made some chicken soup. 2 3 Quote Link to comment Share on other sites More sharing options...
LUGR Posted February 10 Share Posted February 10 Made some chicken curry. 3 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted February 26 Share Posted February 26 Here's that brisket I did the other day. First time brining, then dry rubbed and mesquite smoked for 10hrs. tried to get that ring flick 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 3 Share Posted March 3 Took another shot at a brined brisket with a longer brining time, think I got this about right now. 2 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted March 5 Share Posted March 5 I need to work on my plating - thickening up the sauce a bit more, but this smacked. 4 1 Quote Link to comment Share on other sites More sharing options...
ndv Posted March 5 Share Posted March 5 2 1 Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted April 1 Share Posted April 1 so i've been working on a way to make cauliflower good #VegetableGang. first run at this was... really good, actually. you could do anything with it, flavor-wise, and it's crispy?! more testing needed but photos to come. 1 1 Quote Link to comment Share on other sites More sharing options...
nicklesndimes Posted April 1 Share Posted April 1 ^recipe saved, will try later Quote Link to comment Share on other sites More sharing options...
Elena Delle Donne Posted April 1 Share Posted April 1 you can buy bags of pre-riced cauliflower (fresh, i didn't try frozen). toss with olive oil to coat. i rock with turmeric and garlic powder and a little harissa powder, salt when out the oven. unstoppable and vegan if that matters. 2 Quote Link to comment Share on other sites More sharing options...
LUGR Posted April 1 Share Posted April 1 10 hours ago, Elena Delle Donne said: you can buy bags of pre-riced cauliflower (fresh, i didn't try frozen). toss with olive oil to coat. i rock with turmeric and garlic powder and a little harissa powder, salt when out the oven. unstoppable and vegan if that matters. I have been making something similar for awhile and it is really tasty. I use florets with olive oil, turmeric, garlic, salt and pepper. 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted April 1 Share Posted April 1 Cauliflower substitute is pretty fire imo. When doing the “rice” I have found that as long as you really make sure to cook out the majority of the water it turns out nicely. Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted April 1 Share Posted April 1 12oz in 2023: dudes with grey hair talking about cauliflower 2 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 3 Share Posted April 3 3 3 Quote Link to comment Share on other sites More sharing options...
Tails0nE Posted April 8 Share Posted April 8 Made this a while ago but made it again recently and thought I'd share.. eggs in a whole with guac, tomatoes and purple sweet potato bread.. this place in Chinatown called Tous Le Jours basically makes all their pastries fresh that same day so this loaf of bread was like holding a cloud in your hands.. 10/10 Also went and tried making some homemade onigirazu with spicy crab and avocado.. simple and turned out perfect tbh BUT I didn't store my sushi rice properly so when I went to make some more the next day the shit was dry as fuck.. next time tho I'm gonna try a different mixture and also see if there's a better way to store my sushi rice to keep it sticky.. 4 Quote Link to comment Share on other sites More sharing options...
earmuffs Posted April 9 Share Posted April 9 2 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted April 9 Share Posted April 9 @earmuffsyou giving the dog the bone off those chops? Quote Link to comment Share on other sites More sharing options...
earmuffs Posted April 9 Share Posted April 9 21 minutes ago, One Man Banned said: @earmuffsyou giving the dog the bone off those chops? Fool still chewing on them 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted April 11 Share Posted April 11 1 1 Quote Link to comment Share on other sites More sharing options...
nicklesndimes Posted April 11 Share Posted April 11 (edited) cup of coffee with leftover chunk of that chocolate chip thing for breakfast would be awesome i bet.. Edited April 11 by nicklesndimes 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted April 11 Share Posted April 11 Chocolate Chip Ricotta cake - yeah that is definitely the way to do it. 1 1 Quote Link to comment Share on other sites More sharing options...
nicklesndimes Posted April 24 Share Posted April 24 (edited) not really a food flex, but a food-related flex. becoming a cast iron guy over here... been using this small one on the grill a bit here and there, it's always been in primo condition. and as of early yesterday this larger one had rust inside, which i dealt w/ soaking using white vinegar/water mixture. last night and today i was working on seasoning it. looks great(to me, at least..). Edited April 24 by nicklesndimes 1 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted April 24 Share Posted April 24 34 minutes ago, nicklesndimes said: not really a food flex, but a food-related flex. becoming a cast iron guy over here... been using this small one on the grill a bit here and there, it's always been in primo condition. and as of early yesterday this larger one had rust inside, which i dealt w/ soaking using white vinegar/water mixture. last night and today i was working on seasoning it. looks great(to me, at least..). Just give them a soak in the sink and then run them through the dishwasher, presto! 1 Quote Link to comment Share on other sites More sharing options...
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