Would you agree they are the most based legumes?
Share how you have benefited from including them in your diet.
A close second to chickpeas imhotbqff
red lentils are good for thickening up sauces, tomato based dishes, or if mince is too expensive you cut it half by weight with red lentils to make it go further.
Green lentils are good for curries.
Brown makes a good addition to a rice bowl.
I get them by the 2 kilo bag dried from the paki shop, cheap as shit but I've found a couple of pebbles in them over the years.
And Jacob sod pottage: and Esau came from the field, and he was faint:
And Esau said to Jacob, Feed me, I pray thee, with that same red pottage; for I am faint: therefore was his name called Edom.
And Jacob said, Sell me this day thy birthright.
And Esau said, Behold, I am at the point to die: and what profit shall this birthright do to me?
And Jacob said, Swear to me this day; and he sware unto him: and he sold his birthright unto Jacob.
Then Jacob gave Esau bread and pottage of lentiles; and he did eat and drink, and rose up, and went his...
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Is it worth the effort?
Help me out here /ck/.
I can "cook" to an extent like boiling pasta and making spaghetti. I'm making dinner for this girl and I want to impress her. Whar are some easy recipes that I could use?I don't mind if its complex as long as there are directions pretty much.
But what do you do with the rest of the tomato?
Would you agree that the banana is the best fruit?
Anyone have any good taco soup recipes like this one?
I have 12 tacos, hard and soft, from taco bell left over in the fridge.
What kind of dish uses old taco bell tacos?
You know what would be a cool trend?
Bars and restaurants that were fairly quiet and you could have a conversation instead of having shit music blaring the whole time.
I like restaurants that are the exact volume where you can hear everyone at your table but not at other tables. it would be pretty cool if they could do this without making other conversations so loud.
how do people master pan frying chicken breast?
i see a lot of recipes and youtube videos not butterflying the thick ass breasts or anything, just throwing it on the pan and then it's cooked all the way through the center and presumably moist. how do they do it? is it black magic?
Yeah you're right but I gaurantee when they cut it open the texture is shit. probably can't cut it without the outer part tearing and shredding, then the middle is just baaarely cooked through. I always either pound mine or depending on how big it is, like you said, butterfly them. I cook them similar to the way I cook burgers. brown one side, flip it over, turn the heat down, then cook the rest at a pretty low temp. they usually come out perfect every time.
thoughts on sapporo ichiban? At 99 cents a pop I think it's the best noodles you can get for the price.
Buffalo Wild Wings has 60 cent wings on Tuesday, 75 cent drumsticks on Wednesday. Has anyone weighed the meat on each? Is there at least 25% more meat on the drumsticks?
Drumstick =/= drumette
Your picture is misleading, as those are two halves of one wing, but sold as individual pieces when you order fried wings.
The drumstick is the leg part that's connected to the thigh, and contains more meat than both parts of the wing combined.
See pic related. The "whole wing" counts as two wings, an is smaller than the drumstick.
Jesus dude. I think we all know what OP means. You just...you've lost the plot, kid.
In Oregon for the weekend. This stuff is pretty good although I do think Cabot is better. May be just because I'm an East Coast boy.
Anything good I should look for here besides Asian food and seafood (I hate seafood)?
Cheese fermented with worms. Advanced level of fermentation with _soft white liquid seeping out.
>lavae 8 mm long
>gotta luv the aftertaste
What is the cheapest and easiest way for me to mask the taste of this shit so that I can get drunk off of it?
yeah they're all shit, but which one is the best?