Look what happens to sugary drinks if left out for a very long period of time. Gross!

Chicken thighs >>>> chicken breast

Changes:

• ancho instead of cayenne (not bad, but inferior I think)

• no corn (I prefer it with but it's not huge)

• jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)

• smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)

Overall is still excellent though

That's all thanks

Need to take apart and clean my grill. Was only able to get up to 650 degrees this time, so there's crud at the bottom blocking air flow.

Same recipe as last time. Expiring today 75% off top sirloin 2" thick. Smother in yellow mustard, worcestershire, seaweed salt, and pepper, then char for 3 minutes total. Made a caesar salad and served with some homemade eggnog that needs to be drunk before it goes bad.

Youtube is fully of weird dysgenics with heavily shopped food thumbnails, can't trust them

google is being creepy gain

Where should I look?

There's also diced shallot on it but it's underneath everything

when you Google pollo al mattone her recipe is at the top. I will be using Alice Waters' instead

dude bussy lmao

I've been commuting 1000 miles a week for work for the past 6 months, and consuming some of the most heinous foods, and living in the dirtiest hotels crime scenes known to man. Today, I decided to sample this edible promotional product for a millennial old-head YouTube channel I've remained blissfully ignorant off for years, as although I have not had a heated pocket meal in over a year, I remember the Philly Cheeseteak ones being my favorite.

This $3.49 product is slaps my butt harder than the whatever hooker's blood lies on the hotel floor next to me. Its hot, its tasty, its cheese, and its flavor barely betrays its processed origins. It has these tasty little chunks of green pepper inside are an absolute treat, they really add that watery crunch missing from the food-ussy's usual mix of processed mushy meat and creamy cheese. The heat level pairs perfectly with the porter I bought alongside it, and really complements the whole mess. If you're looking for some cheap frozen garbage, try this.

Thank you for reading, I know its a struggle, keep yourselves safe.

Simple question

Making chili

Pretty basic

The spice mostly comes from 3tbsp of cayenne pepper which hasn't been quite enough for my liking before and when I've added tabasco and more cayenne it doesn't really seem to change things much either

I bought some habanero peppers and I'm getting ready to start things but I'm having second thoughts

With two pounds of beef how much habanero should I use

Should I just slice it up or should I like completely pulverize a pepper or three and toss it in

Is habanero going to overpower the rest of everything and kill my mayoid tongue

I had habanero on a burger a few times and it's always very hot so I am nervous

i'm dying at the picture hahahahahaha

Phallus indusiatus is a fungus in the family Phallaceae, or stinkhorns. It has a cosmopolitan distribution in tropical areas, and is found in southern Asia, Africa, the Americas, and Australia. The fruit body of the fungus is characterised by a conical to bell-shaped cap on a stalk and a delicate lacy "skirt", or indusium, that hangs from beneath the cap and reaches nearly to the ground.

Mature fruit bodies are up to 25 centimetres (10 inches) tall with a conical to bell-shaped cap that is 1.5–4 cm (1⁄2–1+1⁄2 in) wide. The cap is covered with a greenish-brown spore-containing slime, which attracts flies and other insects that eat the spores and disperse them. An edible mushroom featured as an ingredient in Chinese haute cuisine, it is used in stir-fries and chicken soups. The mushroom, grown commercially and commonly sold in Asian markets, is rich in protein, carbohydrates, and dietary fiber.

So the sayings are true, the Chinese really will eat anything!

@AebleskiverBussy

We are all going to eat AI steaks soon anyway.

(It's Midjourney 6 I am told)

Sorry the glaze looks dull, I had put them in the fridge. The recipe was supposed to make 60-70 puffs but I had an incident and the pastry bag exploded. So then I had to scoop the choux with spoons and they came out too big. When I made the Chantilly cream it didn't puff up all the way (I think I added the stabilizer, a little instant pudding, too soon) so I didn't have enough to fill all the puffs. I almost don't care, the filling has a whipped butter consistency . I ended up with 10 finished profiteroles.

Sad plain puffs (they kinda taste like Yorkshire pudding, I keep snacking on them). You can see where I had to scrape off the exploded pate a choux

Here's the inside of the profiterole, the glaze shiny from the warmth of my mouth

I think 2024 will be the year of fancy pastries , no more chocolate chip cookies and bundt cakes

This cake is worth the hype if you know anyone that enjoys birthday cake flavored shit!