https://www.youtube.com/watch?v=-25V9ZssXQc

https://cdn.discordapp.com/attachments/592923655009337345/769599924089520188/20201024_183503.jpg

Homemade is the best <:Dude:726878886411108474>

<:PenceApplauding:763421626062209034>

Chocolate Chip Pumpkin Cookies 🍪 Froski is lucky I enjoy baking

...But are you good at it? <:ZedBiden:769281795228958740> <:LeoDecaprio:768140752525852742>

My friend found this at the restaurant he works at

<:KEK:726877368601411624> <:TrumpSmile:720121948088041513>

Omg that's a smart kid!! 😂😂😂

IKR 😂

so, where is any semblance of bi partisan respect, all I see is a child raised on slander

be it true or not

is it slander if it is demonstrably true?

☝️

Legally, no

first, lack of respect is lack of respect and if you can show me concrete proof of Biden being mentally unstable I'm all ears. Biden may not be great, he may even be bad, but Biden = death, little extreme, or Biden = death of America when he is, arguably, more American.

Okay well please move it to <#727615870385389638> or something this is cooking FOOD not arguments.

understood, have a wonderful and blessed day

Thanks. You too

debate me: the best way to make an egg it to fry it in olive oil,

it is the tastiest and so simple

Never tried it in olive oil

And I usually don't eat eggs

Butter

@chaz

Butter makes everything better

you put a little olive oil in the pan and fry and the baste it you get a perfect yolk every time because your basting it, and you never get any undercooked white bits

butter is great but it doesn't offer as much assurance it's going to come out perfect every time

True

Here’s my egg opinion Sous Vide results in the best poached egg

And hard/soft boiled

I really want to try and do Sous Vide. I've used the Sous Vide function on my instant pot a few times to reheat steak without overcooking it but don't have a dedicated Sous Vide machine.

Yeah, it’s pretty amazing, it’s how we cook steaks at the restaurant I work at and they come out super tender and juicy. You can also use them to cook basically anything from desserts to any protein

(I use Joule by Chef Steps)

I had been looking at the Anova Culinary ones because I dislike being locked into using an app to use things. I like app support but the Joule I believe has no local control so if the company ever goes out of buisness you just have some expensive hardware.

True, but the joule is also the most accurate as far as temperature goes. It’s also smaller, and the app has tons of recipes built in (I’m not sure if the anova has that as well)

But we use Anova at work and they work well!

The Anova Culinary also have wifi and apps with recipies but not sure which app has more. I do know that you can use the Joule app without a Joule to get the recipies with tempetures/times because I have used it before for that so if one app is missing what you want you can just get the tempatures/times and use it with the other device.

I do know the Joule is smller but that is partially because the Anova Culinary series have screens and buttons for direct control and feedback.

To each there own 🙃 I prefer the the look, and function of the Joule. But I do see the downsides to it

I also want to try sous vide