Happy Thursday. We did a good deal of cooking yesterday and I'm still beat; long day of work doesn't help either. So tonight we're just going to make a little salsa and enjoy it with a bag of chips. Fresh, easy and delicious. Well also head out and check the garden, the bush beans are really coming in well, radish too. Well thin them out a little and just have a relaxing evening.
We're live from the kitchen.
About $2 more expensive for the same sized bag of chips.
Those guys really know how to market!
There's some debate on whether pealing the tomato or leaving them on for salsa. My preference is to leave the skin on; only really take the skin off for pizza or pasta sauce. Just remember to give them a good wash beforehand. Well save the stems for our compost bin too.
Five days sober
Feeling very flat but aiming to stick with it for a couple of weeks
Anyone else on the wagon?
Quitting is easy, it's staying quit that's the hard part. I can quit for three months, and then I'm back on it eventually. Been doing this for ten years like a rollercoaster. It's going to kill me, but I don't care anymore.
I really never drink but am a degenerate pothead.
I gave it up for like 2 months. I don't really feel the need to smoke ever anymore.
Got super fucking ripped last weekend though it was good.
Truly the man I envy is the one who can walk the middle road.
Am I the only one who prefers diet soda to normal? (in most cases of course)
I love coke zero and enjoy diet coke yet hate regular. I would take diet pepsi over any soda any day.
Is this a craft beer? How does one enter the Asian craft beer scene?
No it's a very popular mass produced lager (although I think it's better than Kirin or Asahi). The craft beers are usually the ones called 地ビール, but I find the phenomenon is pretty disappointing compared to American or European counterparts.
It's been years since I've tried one, but I remember it tasting like any other international Pilsner like Fosters, Beck's, Heineken, etc. Not as sickly sweet as the American ones like Busch, Bud, Milwaukee, Miller, etc. but definitely not craft.
The whole idea behind a Pilsner seems to be getting something that is very clear, highly carbonated, and has a tiny hint of wheat flavor. No hops. No malt.
What's the best barbecue sauce?
God, I finally tried some of that a couple months ago and couldn't believe that people actually like it.
It's basically straight up high fructose corn syrup dyed shit color. Absolutely ruins anything you might put it on.
Hi anon! Welcome to 'Spergers Burgers! What can I get you today?
I have kind of a weird habit of putting Mayo on EVERYTHING
Just a few minutes ago I had a lemon cake and said "fuck it"
Best thing I've had in a while, try it out! :D
I CANT GET ENOUGH
ANYBODY ELSE LOVE MAYO ON FRIES?
I guess I will dip them in ranch.
That is if that's ok with /ck/
It's unhealthy and I ate a sandwich as a child with mayo that gave me food poisoning. My wife gave up mayo because if she eats it I won't kiss her until she brushes her teeth. It's also not allowed anywhere in my house. I said fries but I feel the same way for onion straws too.
Do you put on hand sanitizer before you eat?
Pizza hut or dominos? About to order a pizza, need quick guidance
How do you eat one of these things?
What are the worst national chain restaurants where you live?
>drive thru fast food
KFC, panda express, Arby's
>counter-serve fast food
Subway, Moe's, any Italian, haven't had much in this category
Golden corral, cici's pizza
Olive garden, Perkins
So lately I've been grilling my chicken breasts to be rare on the inside. i can't be dealing with cooked/overcooked chicken. I don't enjoy it. But anytime i mention it to someone if the topic gets brought up they keep telling me I will get salmonella. I am still searing the outside killing all the bacteria, how is this any different from say grilling a steak. I know with things like ground beef you need to cook it all the way through since bacteria mixed into it as it's being ground, but this is a chicken breast. How is this shit any different.
Chicken flesh isn't as dense as beef, so even when it's not ground up, salmonella can get deep enough into the meat where it won't get killed as easily. At the end of the day though, it's your chicken and you can prepare it however you like, just please thoroughly cook any chicken your guests eat, because you're putting them at risk of severe lava ass, and even death if they're weak
The entire chicken can be dangerous to eat.
It depends on the bacteria but ground beef, ground chicken, and ground pork generally aren't safe either because they are made from several potentially dangerous animals
hi guys making carbonara right now come and join me in the fun