#cooking (Discord ID: 338763700750123009) in MacGuyver - Skills & Academics, page 1

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2017-07-23 22:37:46 UTC

Hello, budding culinarians, my name is Alexander and this is where I'll be helping all of you explore the joys of cooking. A bit about myself, I've been a chef in some form or fashion for about 7 years now and have worked with ingredients of the highest and lowest caliber. I've performed almost every fundamental cooking technique from pickling, fermenting, drying, and curing to searing, braising, grilling, broiling, roasting, baking, and poaching. Currently I'm working in a farm-to-table restaurant that specializes in ingredient focused food, and uses international influence. I'm going to be doing periodic blurbs that will begin from the most fundamental and basic techniques of cooking, all the way to the more advanced forms of the craft. At any point in time please come forward and share anything food related. These things can be stories about an unforgettable dining experience, questions about why your fish skin won't sear correctly, cook books that you'd like to read, to chefs you admire. I'll also be teaching you guys the importance of quality ingredients as well as things like knife skills and the fundamentals of taste and flavor. Remember lads, you are what you eat. And the brick and mortar of a healthy mind, body, and soul are all made of food at one point. So, with that said, let's get cooking!

2017-07-23 22:42:17 UTC

Average day in the life:


2017-07-24 20:07:54 UTC

Hey I'm Marlow and I also have a deep passion for cooking and nutrition, especially in preparing traditional vegan dishes from all around the world. I'm not 100% pure vegan but this is where my goals lie mostly (for health reasons, not necessarily for ethical ones).

Anyway, if that's what you're into and you want to get better at it I can offer some advice, but mostly I'm here to learn and absorb great ancestral wisdom from all of you

2017-07-24 20:23:12 UTC

Hey guys and gals being a 1st generation Frenchman πŸ§€ 🍷 I naturally know how to cook. If anyone needs help to not eat zog fuel and cook some basic dishes please don't be afraid to ask. Or even more complex stuff making dinner for a date or for your family, the only way to learn how to cook is at least try.

2017-07-24 20:32:28 UTC

@Louis Loire - NY you're going to love this... This morning I baked a loaf of Bordelaise

2017-07-24 20:32:35 UTC


2017-07-24 20:33:52 UTC

How have no women posted in here yet?

2017-07-24 20:34:25 UTC

Also, your bread looks so light and airy. I'm jealous. I'm still trying to get the hang of baking

2017-07-24 20:35:21 UTC

@Erika haha we just opened the server 30 mins ago

2017-07-24 20:35:32 UTC

@Erika It's all in the technique... recipes don't help much unless you understand how bread works (kneading, proofing, gluten development, fermentation, etc.)

2017-07-24 20:35:47 UTC

Roast cumin and paprika chicken, y'alllllll πŸ‘©πŸΌβ€πŸ³


2017-07-24 20:35:56 UTC

Man that looks incredible

2017-07-24 20:38:30 UTC

This nigg at my work pronounces carbs curbs

2017-07-24 20:38:51 UTC

(oven react)

2017-07-24 20:39:00 UTC

@Deleted User excuses lol

2017-07-24 20:39:57 UTC

@Marlow thank you! yeah, I haven't gotten the hang of all of that. I'm more of a savory food cook. Oddly enough, the only thing I can bake like a pro are French macarons.

2017-07-24 20:40:47 UTC

@Erika this is kind of what I'm talking about https://www.youtube.com/watch?v=yg5nLQVg4VY

2017-07-24 20:41:24 UTC

@Alexander B. - SC I had no idea. breddy cool

2017-07-24 20:41:39 UTC

this video goes over some of these principles, if you REALLY want to get into bread baking I highly recommend this book https://www.amazon.com/Fundamental-Techniques-Classic-Bread-Baking/dp/158479934X

2017-07-24 20:42:04 UTC

if anyone is into fermentation I've recently gotten into that. I've made a few batches of sauerkraut and kimchi with my 10L crock

2017-07-24 20:42:27 UTC

I want to get into bread baking, but I also don't want to weigh 200lbs and live in a constant state of carb coma. The struggle is real.

2017-07-24 20:43:00 UTC

@Marlow do you bake using sourdough bread?

2017-07-24 20:43:02 UTC

I know what you mean.... luckily it's prohibitively complex enough to the point where I only bake a loaf every two weeks or so

2017-07-24 20:43:16 UTC

@Marius yes, please. Share your recipes for fermentation. I love all fermented and/or pickled veggies.

2017-07-24 20:43:26 UTC

yeah bordelaise is like a mild sourdough, you use a bit of your own sourdough starter, not as much as you would in a true sourdough

2017-07-24 20:50:13 UTC


2017-07-24 20:50:21 UTC


2017-07-24 20:50:22 UTC

Some bread I made just a peasant loaf

2017-07-24 20:50:41 UTC


2017-07-24 20:51:36 UTC

Just made some fajitas for dinner this is why we don't need muh ethnic food we have recipes

2017-07-24 20:51:42 UTC


2017-07-24 20:52:00 UTC

The best food is European anyway

2017-07-24 20:52:08 UTC

Sorry not sorry

2017-07-24 20:52:15 UTC

asian food's pretty good, tho

2017-07-24 20:52:24 UTC

Anyone like Thai food?

2017-07-24 20:52:36 UTC

My wife and I love it... also indian food

2017-07-24 20:52:52 UTC

Very fond of Indian food

2017-07-24 20:53:07 UTC

basically if you're going to make anything vegan taste good, you're going to need to look into Indian and Asian techniques and flavors

2017-07-24 20:53:31 UTC

Should rename this channel #foodporn

2017-07-24 20:53:34 UTC

thai food is great and healthy

2017-07-24 20:53:40 UTC

but Euro food is best by far

2017-07-24 20:53:55 UTC

I'll post my recipe for a fish head tom yum coconut soup. Sooo good

2017-07-24 20:54:34 UTC

that sounds fantastic

2017-07-24 20:55:44 UTC

@Louis Loire - NY for real. My grandma taught me a lot of Polish recipes. Some nights I just have to have a Polish meal of latkes, golabki, pierogies, and kielbasa.

2017-07-24 20:57:36 UTC

simple Euro recipes require excellent ingredients that is the only thing that can be hard

2017-07-24 20:58:15 UTC

Exactly. It's mostly peasant food. I think the simplicity of Euro food is what makes it so good.

2017-07-24 21:00:19 UTC

as Gordon Ramsey would say SIMPLE RUSTIC QUALITY INGREDIENTS lol

2017-07-24 21:00:35 UTC

This is how they STILL do it in France

2017-07-24 21:00:51 UTC

you have local markets and bakers and you buy fresh baked bread every morning

2017-07-24 21:01:18 UTC

And you eat meals with others... it's a beautiful tradition

2017-07-24 21:01:39 UTC

@Louis Loire - NY lmao Gordon is my muse. I love that dude. Inspiring cooking.

2017-07-24 21:02:04 UTC

plus mostly everyone in France cuck or non cuck is woke on the Monsanto question

2017-07-24 21:02:11 UTC

makes a massive difference

2017-07-24 21:02:45 UTC

When I visited NYC, the farmers markets they had every weekend were amazing. We have some farmers markets with decent produce and meats here in Florida, but nothing like NY

2017-07-24 21:04:57 UTC

I go very often its the only place to get real stuff and raw milk or at least low temp pasteurized most people don't realize once you get about 45 mins north of the city NY turns into farms

2017-07-24 21:05:40 UTC

Tartine bread in San Francisco is nationally renowned for their modern approach to old world techniques with baking.

2017-07-24 21:06:25 UTC

For all of you home bakers I highly recommend their book https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413

2017-07-24 21:06:46 UTC

Everything I know about bread is here.

2017-07-24 21:06:50 UTC

The guy who wrote it is named Chad... nuff said

2017-07-24 21:07:36 UTC

The Chad Baking

2017-07-24 21:09:08 UTC

^ new alt-right baking channel featuring @Marlow @Louis Loire - NY and @Alexander B. - SC

2017-07-24 21:09:31 UTC

Dude we're gonna have such awesome food in the ethnostate

2017-07-24 21:10:07 UTC

we do really have to get together and film some cooking alt right style I think that could catch on

2017-07-24 21:10:25 UTC

there are a few good youtube channels I follow European Kitchen being one

2017-07-24 21:12:55 UTC

I'm a manager at a McDonalds, I"m the real cook :^) :^) :^)

2017-07-24 21:13:29 UTC

@Louis Loire - NY first step, turn on the gas. Gonna want that oven real hot folks

2017-07-24 21:14:32 UTC

616 all day baby

2017-07-24 23:05:21 UTC

That bread looks so good πŸ˜‹

2017-07-27 01:59:09 UTC

Anyone got any great steak marinade recipes they'd like to share?

2017-07-27 02:50:56 UTC

What kind of flavor profile are you going for, my dude?

2017-07-28 02:07:23 UTC

I've been big into the soy sauce based stuff lately, like last week I did a soy ginger marinade with some chili garlic in it that turned out pretty awesome.

2017-07-28 04:48:24 UTC

Oosh nice

2017-07-28 04:48:42 UTC

Have you ever used fish sauce?

2017-07-28 04:50:07 UTC

= parts "three crabs" brand fish sauce and sugar. Then add minced ginger/garlic/shallot/scallion/mint/basil makes for an amazing marinade if you enjoy Asian flavors

2017-07-28 04:51:39 UTC


2017-07-28 04:53:23 UTC

Whisk the sugar around in the sauce, and as it sits it'll slowly dissolve in.

2017-07-28 04:55:45 UTC

I have actually never cooked with Fish Sauce. I definitely have to try it out

2017-07-28 04:57:04 UTC

A sidenote on soy, use it conservatively as it is likely that it lowers testosterone.

2017-07-28 13:44:10 UTC

Fish sauce is one of my favorite things to use as a marinade. You can't substitute the flavor of fish sauce with anything else. It's really unique, especially if you love those Asian flavors as much as I do

2017-07-29 03:09:53 UTC

Hungarian Cucumber and Tomato Salad


2017-07-29 05:56:00 UTC

Hard earned Pro-Tip: Wash your hands immediately after cutting or handling any kind of hot pepper, especially if you plan on scratching yourself at any point in the near future.

2017-07-29 05:56:25 UTC

Alternatively, have a box of disposable gloves handy in your kitchen.

2017-07-29 05:57:19 UTC

@Erika you gotta tell me what's going on with that dish

2017-07-29 05:57:29 UTC

It looks refreshing af

2017-07-29 05:58:20 UTC

And, yeah, can confirm. Not to be too graphic, but many a line cooks have fallen victim to the fatal error of processing peppers and then taking a bathroom break. Sad!

2017-07-29 06:38:23 UTC

@Honneur et Patrie don't forget the sesame oil!

2017-07-29 12:16:30 UTC

@Alexander B. - SC the salad contains
◾️3 cucumbers (seeded and mostly peeled). The English cucumbers weren't on sale, so I had to buy the hothouse cukes which require more prep to avoid them getting soggy in the salad.
◾️1 and a half yellow onions thinly sliced and rinsed in ice water.
◾️1lb of cherry tomatoes, halved.
◾️8oz of sour cream.
◾️the juice of one lemon + half the lemon zest.
◾️fresh dill, 1 minced garlic clove, smoked paprika, salt, and pepper to taste. Let sit in the fridge overnight!

2017-07-29 12:17:07 UTC

My Polish grandma taught me the recipe and she learned it from her mom. Seriously my favorite salad. Extremely refreshing.

2017-07-29 12:57:14 UTC

Damn, that sounds and looks delicious

2017-07-29 12:57:42 UTC

Definitely going to give it a try

2017-07-29 14:49:17 UTC

Just started my Bavarian beer and sauerkraut roast.

2017-07-29 14:49:21 UTC


2017-07-29 15:01:37 UTC


2017-07-29 15:05:44 UTC


2017-07-29 15:14:36 UTC

Strategically placed basil.
Looks dank.

2017-07-29 15:14:48 UTC

Would devour

2017-07-29 15:15:07 UTC

That thing on top is actually a Bay Leaf

2017-07-29 15:19:50 UTC

There's also a layer of Pearl Onions under all the kraut. I wonder if I should have mixed them, but I don't think it will make any difference.

2017-07-29 15:20:47 UTC

It's in a crock pot I'm sure the flavors will intermingle by themselves.

2017-07-29 15:20:54 UTC


2017-07-30 01:09:55 UTC

I actually did a mess load of meal prep last night with haul from the farmers market if anyone wants a quick run down

2017-07-30 01:10:53 UTC

Can you give me a quick rundown

2017-07-30 01:23:07 UTC


2017-07-30 01:23:32 UTC

Hit up the farmers market first off

2017-07-30 01:25:21 UTC

Half the tomatos, corn, and green beans were already gone when I took that photo

2017-07-30 01:25:47 UTC

Total cost for the produce was like $35

2017-07-30 01:28:20 UTC


2017-07-30 01:38:42 UTC

Jersey Fresh fam

2017-07-30 01:39:27 UTC

The peaches are amazing right now, juicier than the tomatos even

2017-07-30 01:47:07 UTC

I basically cut up everything but the corn, tomatos, peaches and baked them in the oven. Also put together four pounds of lean ground turkey with eggwhites and jalapeΓ±os, spread it onto a baking sheet and cut it into strips so I could add it to the meals

2017-07-30 01:48:16 UTC

Important to heavily salt your eggplant and let it sit before cooking it. I drained about a cup of water out of two eggplants that way. Really cuts down on oven time

2017-07-30 02:19:01 UTC

Dinnertime! #goodcooking #yum #healthyboy


2017-07-30 02:19:58 UTC

Jk doing my weekly meal prep now. I lean towards fairly simple fare but i usually season it well




2017-07-30 02:20:19 UTC


2017-07-30 02:21:16 UTC

Nice that looks incredible

2017-07-30 02:21:18 UTC

broccoli (Not pictured)

2017-07-30 02:22:10 UTC

As a single lad, (for now) meal prep saves me alot of time and aids me in guiding a healthy diet

2017-07-30 02:23:49 UTC

Just might land you a fine lass for all that

2017-07-30 02:28:08 UTC

As weird as it sounds, meal preparation actually soothes my autism

2017-07-30 02:28:30 UTC


2017-07-30 02:28:58 UTC

I make my chicken in a way that keeps it incredibly moist

2017-07-30 02:29:51 UTC

Medium rare chicken

2017-07-30 02:29:52 UTC

Extra fat and oils from πŸ“ get cooked down and smothered on top before portioning


2017-07-30 02:30:13 UTC


2017-07-30 02:31:59 UTC

It's fully cooked. I cook both sides on medium-high for ~ 3 minutes and then lower heat and put a lid over the skillet

2017-07-30 02:32:33 UTC

For another mmm 10, 15?

2017-07-30 02:33:29 UTC

Covering the πŸ“ is what makes it moist

2017-07-30 02:59:22 UTC

I'll be honest, it's difficult for me to get moist chicken these days unless I've πŸ…±οΈrined it

2017-07-30 03:00:06 UTC

That's why Ive been doing the pseudo-meatloaf thing with the ground turkey

2017-07-30 03:01:00 UTC

I don't usually like chicken, but your chicken looks amazing.

2017-07-30 04:25:26 UTC

#healthyboy snack time

2017-07-30 04:25:51 UTC

Easy and relatively healthy. Stove top cooked popcorn

2017-07-30 04:26:31 UTC

Veggie oil on the bottom of a saucepan. Just enough to coat the base + a little

2017-07-30 04:26:49 UTC

Add 3 kernals of popping corn

2017-07-30 04:26:54 UTC


2017-07-30 04:27:04 UTC

Medium high heat

2017-07-30 04:27:28 UTC

Wait till kernals pop


2017-07-30 04:28:17 UTC

Do some curls in your kitchen while you wait


2017-07-30 04:30:16 UTC

Once they pop it signifies the oil is hot enough

2017-07-30 04:30:22 UTC


2017-07-30 04:30:55 UTC

Add the rest of your kernals. Pictured here is alot. Multiple servings worth

2017-07-30 04:30:59 UTC


2017-07-30 04:32:02 UTC

Put lid on of course lol

2017-07-30 04:37:56 UTC

If you keep shaking the saucepan as you cook as well as dump out the popped kernals into a large serving bowl when they push the lid up you will end up with 0 wasted kernals and 0 burned popcorn


2017-07-30 04:38:13 UTC

Season with salt in moderation

2017-07-30 04:47:03 UTC

I just use a hot air popper to avoid using oil. But fresh popped popcorn is one of my favorite snacks.

2017-07-30 05:34:36 UTC

@Erika im not a fan personally of single use appliances.

2017-07-30 05:34:48 UTC

but even so ive always wanted one

2017-07-30 10:29:27 UTC

Is that butter I see in the unpopped kernel picture? Also the only single-use appliance I will advocate for is an Egg Cooker. Huge timesaver and conveniance and it's tiny.

2017-07-30 12:21:15 UTC

Veggie oil. No butter.

2017-07-30 12:21:50 UTC

Oh I see it now. It was the three test kernels that had already popped.

2017-07-30 15:32:35 UTC

@Deleted User same. I hate single use appliances, but I make so much popcorn that it's worth it. And most thrift stores have a hot air popper in their appliance section, so you can usually get one for like, $5.

2017-08-02 02:58:26 UTC


2017-08-02 02:58:27 UTC

Are Brussel sprouts trad

2017-08-02 02:59:00 UTC

You jest. They are the tradest.

2017-08-02 02:59:23 UTC

They're really good I've discovered

2017-08-02 02:59:43 UTC

Never had them growing up, but just sautΓ©ed in olive oil with salt and pepper they're great

2017-08-02 03:15:27 UTC

I love brussel sprouts

2017-08-02 03:15:47 UTC

That looks delicious. What's the protein? Chicken?

2017-08-02 03:19:19 UTC

Pork chops!

2017-08-02 03:55:25 UTC

ugh. I could go for a nice thick cut fried pork chop right now

2017-08-02 03:55:34 UTC

with mashed potatos

2017-08-02 04:00:50 UTC

Cooked that individual with some thyme and butter, scraped the bits with some red wine vinegar and olive oil

2017-08-02 04:29:36 UTC

this is a public channel. don't talk like that ☺

2017-08-02 15:38:57 UTC

Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!


2017-08-02 16:00:14 UTC

That looks great @Marlow sourdough is the best bread!

2017-08-02 16:00:56 UTC

I let it proof overnight at room temperature... I think long proofing time is the secret to great bread

2017-08-02 16:02:32 UTC

it's a delicate balance tho, depending on the yeast you use, it could proof too quickly and then "fall" and you get bread that has a tight, dense crumb, which is not good. You want air pockets, and depending on your preference, you want them big, but now so big it becomes difficult to spread stuff on it

2017-08-02 16:03:28 UTC

but yeast cultured in your own sourdough starter is usually more robust than store-bought "active dry yeast" or even instant or rapid rise yeast, which is more suitable for bread machines.

2017-08-02 16:03:53 UTC

the key ingredient in any good bread is time.... you gotta have patience every step of the way

2017-08-02 16:05:40 UTC

Marlow needs his own cooking channel, or maybe an I.E. farmers market.

2017-08-02 16:06:04 UTC

Also, you're going to need to call upon the wisdom of your ancient European ancestors to get it right... bonus points if they're French

2017-08-02 16:07:14 UTC

It's fun tho. I suggest everyone who isn't celiac to try it!

2017-08-02 16:11:04 UTC

@snakob95 I was thinking about doing something like that, but an overall "lifestyle and life philosophy" channgel

2017-08-02 16:11:29 UTC

it would be pretty cool, but it would take a lot of time

2017-08-02 18:15:30 UTC


2017-08-02 18:15:52 UTC

Fresh honey veggies cheese and mead from farmers market in the Adirondacks

2017-08-02 18:16:07 UTC

Buy local not global fight Monsanto

2017-08-02 18:20:32 UTC

@Alexander B. - SC I also got some fresh mako shark any suggestions?

2017-08-02 20:07:12 UTC

The meade is incredible my god

2017-08-02 22:21:26 UTC

There's good mead in New York for some reason

2017-08-02 22:21:32 UTC

All those upstate apiaries

2017-08-02 23:05:27 UTC

My reading is telling me it's comparable to swordfish, which would make it perfect for searing/grilling. @Louis Loire - NY

2017-08-02 23:06:27 UTC

A nice medium/medium well should be a good cook

2017-08-02 23:07:06 UTC

Don't forget to hit it with lemon juice and butter afterwards πŸ˜‹

2017-08-03 02:07:14 UTC

I grilled it up with garlic and lemon was amazing

2017-08-03 02:07:35 UTC

And yeah tons of dairy and honey farms up here

2017-08-03 18:48:54 UTC

You all ever try the Dansk Mjod? Danish mead...

2017-08-03 18:49:51 UTC

Yeah drink it all the time

2017-08-03 18:50:00 UTC

Love the viking blood one

2017-08-03 18:50:09 UTC

Its my favorite from the ones ive tried so far.

2017-08-03 18:50:14 UTC

Danish mead is different as it has hops added

2017-08-03 18:50:14 UTC

I like them all honestly haha.

2017-08-03 18:50:42 UTC

I like the hops added. Gives it a little different taste

2017-08-03 18:50:54 UTC

Yeah it makes it less like a wine

2017-08-03 18:51:10 UTC

I love all mead its healthy too tons of antioxidants

2017-08-03 18:51:29 UTC

Me and my gf killed that whole bottle last night was really good

2017-08-03 18:51:41 UTC

I feel much better after having a few drinks than when I drink beer or liquor

2017-08-03 18:51:59 UTC

Its easy to kill a bottle. but at 19% youll be feeling it.

2017-08-03 18:53:59 UTC

Yeah this one was 14% dansjk makes one that comes in a black bottle that is mixed with honey snappes its about 22%

2017-08-03 18:54:04 UTC

It will warm your belly lol

2017-08-03 18:54:38 UTC

The viking blood one is my favorite wish that stuff was cheaper its 25 a bottle here

2017-08-03 18:54:44 UTC

Daggum. Ive only had the Viking blod, Ribe, GI, and Vikingernes. Theyre all 19%

2017-08-03 18:54:56 UTC

Its $30 here.

2017-08-03 18:55:13 UTC

Im willing to pay for it once a month.

2017-08-03 18:55:17 UTC

Some guys in IE make their own

2017-08-03 18:55:20 UTC

Its not a nightly drink for me.

2017-08-03 18:55:33 UTC

Amd yeah its a luxury drink

2017-08-03 18:55:40 UTC

I would like to start making my own once I find some land and get some bees.

2017-08-03 18:56:29 UTC

Yeah me too planning on living trad asap hope to drink a horn with you soon

2017-08-03 18:57:01 UTC

I do agree. I need to buy one. Ive been looking around for a while but havent thrown any money down on one.

2017-08-03 18:57:17 UTC

and at least your gf likes mead. My fiance cant stand it haha.

2017-08-03 22:50:28 UTC

@Jhawk nc You should definitely join this mead discussion and tell us about your experience

2017-08-03 22:59:15 UTC

Uh, yes. Hello? Hello sir?

2017-08-03 23:01:17 UTC

So a little background on me

2017-08-03 23:01:50 UTC

My dad made wine when I was growing up, so I have always been around brewing.

2017-08-03 23:01:54 UTC

I make meade

2017-08-03 23:02:06 UTC

I'm also a Master Beekeeper

2017-08-03 23:02:54 UTC

At our height, before the hive collapse, we had almost 100 hives

2017-08-03 23:03:28 UTC

Then in a span of a less than a year we went down to less than 30.

2017-08-03 23:04:17 UTC

Between a huge increase of Hive pests and bees just leaving, we had lost almost 70 hives

2017-08-03 23:04:43 UTC

It was devastating.

2017-08-04 02:00:49 UTC

Today was a fun day for seafood


2017-08-04 02:01:30 UTC

Royal Red shrimp from Charleston


2017-08-04 02:11:19 UTC

Alas, poor Yorick!


2017-08-04 02:17:41 UTC

Aaaaaand Virginia oysters, to top it all off.


2017-08-04 02:29:40 UTC

Also, @Jhawk nc, were parasites the main contirbutor to your CCD?

2017-08-04 05:39:08 UTC

This is the whitest cooking channel ever

2017-08-04 15:07:04 UTC

European kitchen is good too on jewtube ^^^^

2017-08-05 10:21:27 UTC

Oh, if we're talking about implicit cooking shows, watch "chef's table" on Netflix. In in French (with subtitles obviously,) and goes around France talking about these little restaurants and the stories behind them: filmed with very good cinematography and set to classical music. Very nice.

2017-08-05 10:21:42 UTC

Incontrovertibly Aryan

2017-08-05 15:43:16 UTC

Chefs Table is my favorite series on there. I binge watched that so hard when the new seasons come out

2017-08-06 05:20:12 UTC

Made some schnitzel last night. Infographic incoming.

2017-08-06 06:39:30 UTC

Great British Baking Show: Master Class is great too. It's just the two judges making the challenge recipes to their own standards. No contestants, politics, poz or anything, just good natured banter and baking. Plus the recipes are actually really good.

2017-08-06 20:49:16 UTC

Great British baking show was a guilty pleasure of mine for so long

2017-08-07 02:39:39 UTC

Some basic meal prep for the week did 2 tilapia fillets and squash also


2017-08-07 02:40:31 UTC

Eggs are all of the eggpill variety: hardboiled

2017-08-08 05:36:54 UTC


2017-08-08 05:37:02 UTC

This is OC

2017-08-08 05:37:14 UTC


2017-08-08 05:39:11 UTC


2017-08-08 05:39:38 UTC

That looks horrendous

2017-08-08 19:08:02 UTC

Boomer food is terrifying

2017-08-08 19:39:39 UTC

*tuna salad jello bowl?????*

2017-08-08 19:40:12 UTC


2017-08-08 19:41:50 UTC

That's somehow worse than aspic

2017-08-09 21:51:52 UTC

Does anyone here have a good fried chicken breading recipe?

2017-08-09 22:04:15 UTC

the breading for Korean fried chicken is my favorite. I don't know the recipe off the top of my head, but if you've ever had Korean fried chicken, you can't go back lol

2017-08-10 01:17:00 UTC

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