Message from Erika in Vibrant Diversity #food-posting

2017-06-26 10:29:30 UTC  

my grandma makes the best scones

2017-06-26 10:30:05 UTC  

Does she make it with the lemonade or just the cream/vinegar mixture?

2017-06-26 10:30:22 UTC  

i didnt even know lemonade goes in scones

2017-06-26 10:31:16 UTC  

Yeah, it helps binding process and aerates the mixture. Makes the scones become light and fluffy

2017-06-26 10:50:03 UTC  

Id kill for some of that right now. Weve got shitty doughnuts for breakfast as always.

2017-06-26 10:50:46 UTC  

Im not sure whos trying to kill us faster, our boss with the bad doighnuts and coffee or the criminals.

2017-06-26 10:59:18 UTC  

😦 sorry to hear @Archer

2017-06-26 13:34:38 UTC

2017-06-26 13:34:42 UTC

2017-06-26 13:34:47 UTC

2017-06-26 13:35:07 UTC  


2017-06-26 14:51:23 UTC  

My inner Irish self is coming out! Hell yes! Stuffed potatoes!

2017-06-26 15:36:14 UTC  

you micks arent to imaginative are you

2017-06-26 15:36:39 UTC  

could you stuff your potatoes with something other than more potato and cheese?

2017-06-26 16:14:52 UTC  

@MsNatSocialist explain that cream to me

2017-06-26 16:14:56 UTC  

on the scones

2017-06-26 16:15:57 UTC  

I make really good scrambled eggs and made scrambled egg sandwiches on brioche buns for breakfast for Parriah and I and they were delicious. No pics though because there wasn't a foodposing channel yesterday!

2017-06-26 21:24:18 UTC  

@YUGE - you put thickened cream in a bowl and you beat it until it forms stiff peaks. Then you put it on desserts.
It's not the type in an aerosol can.

2017-06-27 02:59:34 UTC  


2017-06-27 03:55:37 UTC  


2017-06-27 04:36:37 UTC  

Question: is it white genocide if we post Asian food?

2017-06-27 05:56:56 UTC  

@Erika pretty much

2017-06-27 05:57:19 UTC  

@MsNatSocialist sounds like whipped cream without sugar?

2017-06-27 07:17:29 UTC  

@YUGE - why do you put sugar in whipped cream? Eh

2017-06-27 07:19:29 UTC  

I dunno, you do though

2017-06-27 07:19:33 UTC  

not a lot

2017-06-27 09:04:52 UTC

2017-06-27 09:04:56 UTC  

Stuffed potatoes with battered chicken

2017-06-27 14:35:04 UTC  

Oh there's a food posting channel now? I actually have a motivation to tryhard a bit now

2017-06-27 14:36:11 UTC  

@MsNatSocialist Those scones look good, you'd have all the britbong hooligans on your side

2017-06-28 05:37:38 UTC  


2017-06-28 07:41:43 UTC  

@Chef Goyardee - thank you, @D'Marcus Liebowitz was kind enough to give us it! 👌🏻

2017-06-29 06:03:32 UTC  

Since we're potato posting, if you goyim want to make french fries from the potato just like the restaurants, make sure to par boil them for five minutes first, Makes them creamy on the inside, and extra crispy on the outside.

2017-06-29 06:08:58 UTC  

For flavor, you can fry french fries with garlic too. If you live in Eastern North America, you can use ramps in place of Garlic. I always swap out garlic with ramps when they're in season.

2017-06-29 19:57:26 UTC  

Nice, I haven't ran into ramps too often here in Texas.

2017-06-29 22:28:48 UTC  

What the deuce is a ramp

2017-06-29 22:58:54 UTC  

Its an incline generally purposed for transportation across elevations

2017-06-29 23:57:50 UTC  

🤔 🤔 🤔

2017-06-29 23:58:29 UTC  


2017-06-30 06:43:09 UTC  

Ramps are a species of wild onion that grows exclusively in Eastern North America. They're best described as a cross between onion and garlic in flavor, but sweeter and milder than both. In texture they're similar to green onions. They're also called wild leeks in some places. They can't be farmed because they take years to mature from seed to flower, so they're exclusively foraged. I'm still lucky in that all I have to do is walk five minutes down to some wooded hills to find thousands of wild ones.

2017-06-30 06:44:48 UTC  

Most people don't know this, but Chicago was actually named after these wild onions. The etymology of Chicago was a Francocization of the injun word Shakawa, which referred to these onions, as they were plentyful in the area where Chicago was founded.