Podunkparte
If I'm marrying an animal I'm gonna be the husband
Papparedelle the goat pasta
What are you cooking???
- Thread starter mattafett
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Papparedelle the goat pasta
FATC1TY
the fat, shitty poster
Wife still gone, huh?
Not a huge fan of lobster, but damn that looks goodCajun garlic butter. Great…
Just picked up some fresh Florida grouper from the monger down the street. Going to grill it up tomorrow for dinner.
Happy to close out Hot Dog Week with Vienna Beef.
Been a long time since I’ve grilled grouper. Let’s see how this turns out.
Seasoned with a Caribbean spice blend and a dash of tequila lime salt.
Seasoned with a Caribbean spice blend and a dash of tequila lime salt.
Turned out great. Mango Pineapple chutney on top.
Made a hatch chile pimento today and put it on a hot dog (yes, again).
*Former Member*
Send me Percy Pigs
I gave in and am currently paying $6 a pound for a whole chicken and $9 a pound for awesome organic pasture raised. Yes it is a more $$, but fucking hell it makes a difference.Is this a thing anyone else?
Or is it that I buy and eat many bone in (skin on) chicken breast?
Why does woody breast still have the industry stumped?
Woody breast has been a stumbling block industry-wide for the past ten years, but researchers have been getting closer to the root of the problem.www.thepoultrysite.com
never had thr issue on a whole chicken, but run into it an annoyingly amount of time when roasting breasts.
Thinking of simply roasting a whole chicken 7 data a werk
Eggs are $5 for 4 and also a staple in my shopping.
i guess I forgot how good eggs and chicken can be
J. Kenji López-Alt has been posting a billion different Hawaiian foods on his IG. Inspired and hungry, I popped by 99 Ranch, grabbed some provisions, and threw together this saimin-ish bowl.
soup on a 90 degree day?
Hot soup makes your body sweat more and cool off.
that’s just a myth propagated by big soup.
boogercrack
🦧 Rowdy Chowder
This was interesting. Vermicelli and a ground pork stir fry thingie with Thai chili, garlic, onion, soy sauce, balsamic, zoodles and torn mint.
Way fucking better than it sounded. The balsamic on the recipe threw me sideways but the acidity worked, just a weird way to get there but played well with the mint.