All right?

All right Culinaly, now what else is going in the pot?

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  1. 1 month ago
    Anonymous

    butter, au jus and ranch packets, pepperoncini

    • 1 month ago
      Anonymous

      beat me to it

      • 1 month ago
        Anonymous

        Try destemming the peppers first, cut out most big chunks of fat and sear the meat first, keep the butter out and use the butter and some rendered fat to make a roux. Puree the peppers with the cooking liquid and add the roux. Add back to meat and heat until thickened.

      • 1 month ago
        Anonymous

        >easiest dinner
        >have to make au jus
        no

        • 1 month ago
          Anonymous

          It's a packet, anon.

          • 1 month ago
            Anonymous

            Sorry I don't eat anything that comes out of a packet. Have some self respect this is a cooking board.

            • 1 month ago
              Anonymous

              >have to make au jus
              >Have some self respect this is a cooking board.
              Yet you don't already have some au jus laying around in the freezer

    • 1 month ago
      Anonymous

      https://i.imgur.com/ZxtniW0.jpg

      beat me to it

      use picrel instead of ranch, nix the butter and add some hot giardiniera (get marconis that's the only way) and you've got a killer chicago italian beef sammy
      also fire served over rice

      • 1 month ago
        Anonymous

        Very nice, thanks. I'm going to try this the next time chucks go on sale. Is there that much of a difference between the mild and hot giardiniera? My local store doesn't carry the hot.

  2. 1 month ago
    Anonymous

    A gallon of BBC semen

    • 1 month ago
      Anonymous

      How much for shipping all the way from London?

    • 1 month ago
      Anonymous

      Why are south asian "males" obsessed with african penis?

  3. 1 month ago
    Anonymous

    Two cans diced maters, couple tsps eye-tahyin seasoning, one cup red wine, maybe a tbsp of balsamic vinegar, some salt and pepper.
    Wa-la

  4. 1 month ago
    Anonymous

    ranch dressing mix
    au jus gravy mix
    butter
    jarred pepperoncini peppers and some of its juice

  5. 1 month ago
    Anonymous

    you made a tiktok of you saying this was the easiest dinner, then came to Culinaly to ask how to prepare it. am I getting this right?

  6. 1 month ago
    Anonymous

    BEANS

  7. 1 month ago
    Anonymous

    A whole block of cheese.

  8. 1 month ago
    Anonymous

    People really don't sear roasts before putting them in a slow cooker?

    • 1 month ago
      Anonymous

      good question

    • 1 month ago
      Anonymous

      Depends on the desires outcome.

    • 1 month ago
      Anonymous

      only people that put in the minimal effort to cook something that doesn't suck.

  9. 1 month ago
    Anonymous

    carrots, baby potatoes, sprigs of thyme/rosemary, stock

  10. 1 month ago
    Anonymous

    WARNING: DO NOT ADD THE PEPEROCINI JUICE. ONLY PUT THE PEPPERS IN THERE. DO NOT ADD THE JUICE.

    • 1 month ago
      Anonymous

      WARNING: LOW SODIUM moron MAKING DUMB STATEMENTS BECAUSE SHE'S LOW ON ELECTROLYTES AND CAN'T THINK STRAIGHT.

      • 1 month ago
        Anonymous

        False. I don't care about the sodium. You just get a better roast without the juice. The slow cooker can actually sear it if you don't add liquid, and the beef will give off plenty of juices.

  11. 1 month ago
    Anonymous

    Take roast
    Salt and pepper
    Brown in pan
    Put in crockpot
    Put one can of cream of mushroom soup in pan
    Add French onion soup packet
    Add red wine
    Put all that in the crockpot
    I always add carrots as well. Sometimes potatoes, but typically I just serve with mashed potatoes.
    This is how my mom always does it.

  12. 1 month ago
    Anonymous

    >dry rub on roast
    >sear
    >potatos and carrots in
    >beef stock to fill
    >pressure cook that for 1h on high, natural release for 15m after

    wa la

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