ur favortie recipie... hand it over

ur favortie recipie... hand it over

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  1. 2 weeks ago
    Anonymous

    You need
    1 bowl
    1 attractive woman

    Then you get her to squat over the bowl and shit into it.

    Wa la

  2. 2 weeks ago
    Anonymous

    https://www.foodnetwork.com/recipes/food-network-kitchen/grilled-chicken-thighs-with-israeli-couscous-salad-3362752

  3. 2 weeks ago
    Anonymous

    For now it's chicken fricasse

    • 2 weeks ago
      Anonymous

      What’s the recipe? Fun fact, that was Abe Lincoln’s favorite meal

  4. 2 weeks ago
    Anonymous

    pork chops

    heat frying pan to 300 degrees Fahrenheit
    add in 1-2 table spoons of butter
    fry both sides until brown
    remove from heat. place pork chop on plate.
    crack and egg . discard white . place yolk on top of pork chop
    add another tablespoon of butter on the pork chop
    pinch of salt.

    voila!

  5. 2 weeks ago
    Anonymous

    Ribs
    Best in a smoker, but a grill or oven with some wet wood chips in a ramekin or something works okay as well

    Remove the skin from the back of the ribs
    Rub with yellow mustard
    Coat in spice mix of your choosing
    Smoke for 3 hours at 225
    Put 3 tbsp of butter spread out on some tinfoil with some brown sugar and apple cider vinnegar, wrap the ribs with it meat side on the ingredients, smoke for 2 more hours
    Unwrap, cover in bbq sauce, smoke for 1 more hour
    Coat once more in sauce, cut and eat

    • 2 weeks ago
      Anonymous

      Is butter on bbq a Texan thing?

      • 2 weeks ago
        Anonymous

        Unsure, I'm Minnesotan and just assumed it was universal, I do that same step with pork shoulders. Carolina bbq is my favorite

  6. 2 weeks ago
    Anonymous
  7. 2 weeks ago
    Anonymous

    butter chicken saar

  8. 2 weeks ago
    Anonymous

    Hey, Cyrus's brain, pull the trigger!

  9. 2 weeks ago
    Anonymous

    FRICK ANIME!!

  10. 2 weeks ago
    Anonymous

    Better than Jambalya

    Whole chicken deboned and cooked
    Smoked pork garlic sausage cooked till mildly blackened cut into half rounds (andouille tastes like buttholes)
    Zatarans family size jambalya rice, but throw out the directions. Toast rice in butter, then cook until tender in one cup of chicken stock and one
    cup of spicy V-8
    One and a half large yellow onions cooked till transparent in butter
    Half pound sliced mushrooms cooked in butter until crisp (this is a texture thing, and I do not use shrimp as I make huge batches and seafood does not stand up to leftovers)
    One cup of sweet corn.
    One cup of halved cherrie tomatoes
    Combine everything in large pot, add two more cups of the spicy V-8 and about a half cup of water

    Garlic powder, Tony Chachere's, and white and red pepper to taste

    Simmer together for an hour on med low

    Serve with good bread.

  11. 2 weeks ago
    Anonymous
  12. 2 weeks ago
    Anonymous

    Stuffed bellpepper stew
    Basically you put ground pork or beef, rice, onions, and spices and stuff all mixed together and stuffed inside emptied out bell peppers
    Then you cook them on the stove in water for like 2h or something on low. Add a like 2 cans of tomato sauce one halfway through, the other about 15m till it's done. Towards the end add a small amount, like a spoonful, of flour to thicken the liquid a bit
    You dont have to eat the bell peppers cause itll be all soft and mushy, so you can just take one out and cut off the coat before serving
    One stuffed bellpepper is generally one full serving, so you can make as many or as little as you want

  13. 2 weeks ago
    Anonymous

    here is my recipe for food
    Cut off all the not good tasting parts of a food
    Cut/grind in a way that makes it pleasant to eat when it's finished
    Use high temperature water, fat or air or a combo of those three to heat it up until it's edible, or don't
    use salt, pepper, sugar, sauces, condiments, herbs and spices at some points to make it taste nice
    eat with some other cooked and/or raw items
    wa la

  14. 2 weeks ago
    Anonymous
  15. 2 weeks ago
    Anonymous

    This is embarrassing but I enjoy deep frying pizza rolls in shallow canola oil which gets them extra crispy and hot in the center. Best pizza roll I ever had.

    • 2 weeks ago
      Anonymous

      frying garbage freezer food transforms it into S tier
      if you fry one of these it will change your world

  16. 2 weeks ago
    Anonymous

    started with pic related but i've been making tweaks.

    stuff that works:
    - use Pappardelle pasta instead
    - add chicken thigh as an added protein
    - add crushed calabrian chilis in oil, or any chili crisp type stuff
    - add oyster sauce
    - add carrots, peas
    - use shallots instead of scallions

    • 2 weeks ago
      Anonymous

      >Sauce is a ton of oil with seasonings added
      My least favorite genre of Chinese food

  17. 2 weeks ago
    Anonymous

    one slice of cheese (usually mozzarella)
    one slice of meat (bologna, turkey, ham etc)
    place one above the other
    roll them up
    stick a toothpick in the middle
    fill up the circular cavity with any sauce or slightly liquid food of your preference
    devour

  18. 2 weeks ago
    Anonymous

    boil some greenbeans with the skin on
    boil some potatoes with it as well
    roast/fry up some garlic
    make some caramalized onions
    add all of them to a bowl
    add salt to your liking and some mustard oil
    smash em up but don't turn them into a paste
    keep em chunky
    enjoy with rice and some lime
    goes really nice with just about everything I normally have it with fish and rice

  19. 2 weeks ago
    Anonymous

    Beans

  20. 2 weeks ago
    Anonymous

    separate eggs
    whip them
    fold them back together
    fry

  21. 2 weeks ago
    Anonymous

    ok get a medium brisket, say 14 pounds, trim excess fat, rub with salt pepper and msg.
    put in offset for 4 hours at 225-250. check temp occasionally or leave a meat probe in. wrap in bucher paper after it gets a nice bark at 140-160. finish to 202. total of 8-12 hours total in smoker.
    rest for 2+ hours.
    slice thick, serve with wonderbread pickles pickled red onions and jalapenos.

    • 2 weeks ago
      Anonymous

      I'm actually planning on smoking a brisket for the first time next weekend, though cutting the ~14 pounder in half. Will give this a go.
      Pickled red onions are a cheat code for flavor

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