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Adapted from @thACAsgiving 's recipe here: https://rdrama.net/h/peakpoors/post/217974/16-for-a-burger-fries-and/5319822#context
I made a few changes for my own tastes. I used pork sausage instead of ground turkey, skim milk instead of half and half (and not much of it at all), and I added chopped spinach for some greenery.
They look like shit lmao I didn't mix the eggs up enough so some of them have an egg white mucous sitting on top. Something I'll keep in mind for next time. I also had no idea what proportions of everything I'd need so I just guessed and ended up with way too much of everything except eggs. I just put all the leftovers into a pan and made a slop scramble .
I'll definitely make them again, I just made the dozen here to try them out and get the proportions correct. In the future I'll make probably 2-3 times as much to freeze for easy breakfasts.
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Bro tampons in food is outrageous 😭 pic.twitter.com/J4Z2qr5y0T
— Wild content (@NoCapFights) November 7, 2023
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Tyson dino chicken nuggets recalled after reports of metal pieces https://t.co/NTJFwD0hwf pic.twitter.com/4gny07eO7g
— New York Post (@nypost) November 6, 2023
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Tastes like eating Gen Z g*mer girl kitty. BUTT. Logan Paul should end his life asap.
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I’m obsessed with the Prison Hooch subreddit, where people make alcohol out of some of the most random ingredients possible. pic.twitter.com/YFdxON6En1
— Neil Goonman (@RaceplayShawty) November 5, 2023
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This is easy for me. Coke and cookies. I actually gave up coke and all soft drinks a few years ago. One of the best changes I ever made.
I'm not a huge fan of chocolate, but I like products with chocolate in them.
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Just the text: The general consensus is that the American dairy industry sucks so bad that if you want decent butter you have to import it from Ireland or New Zealand. I have no idea if this is actually true, as an American my palate has been destroyed by decades of eating flavor-blasted Cool Ranch Twinkies, but the certified professional karens on TheSpruce.com tell my wife to buy foreign commie hobbit butter, and "happy wife" etc, so we buy foreign commie hobbit butter. Initially I thought it was mildly interesting that our butter purchases might be supporting the IRA, not that I'm necessarily a diaspora republican, it just seemed interesting from an abstract political pespective, like "huh", but it turns out that Kerrygold was invented by a London Jew so probably not. Whatever, it's absolutely insane to import dairy from overseas, the 100% exact opposite of eating local fresh organic, surely Greta Thunberg's ovaries burn every time we scoop off a bit of transatlantic butter on our Thos. English Muffins, but the wife likes it, and she didn't complain too much about my latest investment in limited edition almost-vintage Nintendo Switch accessories, so it seems like an easy win.
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This is the future Republicans want pic.twitter.com/lRDrrPxh8N
— L 🐰 (@biocompound) November 1, 2023
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Just moved it out of the infusing bucket after a month of marinating. It needs a few weeks to clarify, then 90 days of aging before it's going in a corny keg. It smells delicious.
- SpookyFartMan69 : /h/the_boglim
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This will take a bit of explanation. King Cobra JFS is an OG vlogger/streamer from Casper Wyoming. He is a noted neurodivergent, magic user, gothic bad boy, soap salesman, teeth not brusher, wand maker (magic wands), chi ball summoner, ventriloquist, computer duster enjoyer, alcoholic, s*x haver with OF AGE females, sicko hater, and food hacker.
Recently he has taken up the art of making prison hooch. Many speculate that this is because he figured out that he could use his EBT bucks to buy the ingredients to make alcohol even if he couldn't buy alcohol itself with them. But because King Cobra is classy, his plastic bottle homebrew efforts have turned towards the mead variety (read: he puts honey in his fruit juice swill as well). Mr. Cobra aka Cobes aka Josh has a notoriously bad taste palate which can be witnessed in any of his many cooking videos/food hacks; I personally don't believe he can taste anything but the strongest of flavors. This is likely due to a combination of his developmental disorders, autism, frequent smoking, alcoholism, and white trash upbringing. It's normally fine, even fascinating, but he has brought this into his mead making endeavors leading to a novel biological experiment that he's pretending is brewing. Keen eyed microbiology enjoyers will notice that he does basically 0 in the way of sanitation, because other microorganisms famously don't like eating sugars and organic matter.
The link above is a 17 minute video. I don't expect you to watch it, if you do I recommend using an extension that speeds up the silent parts. It can be summarized quite quickly. Here's his cutting edge mead recipe:
Chocolate chip cookies, crumbled- very likely the pre-made cookie dough in the frozen isle variety
2 cups of sugar
Entire container of honey (I think 1 cup of a local honey that probably costs more than everything else in this swill)
Canned pickled jalapenos (also contains carrots and onions)
2 bananas, chopped/broken
32oz Monster Energy (he doesn't even use juice in this one)
1L water
1 packet of quick fermenting wine yeast
This unholy mixture is then manually mixed by shaking the frick out of the container and left to ferment to ideally turn some of this sludge into alcohol for a man pretending this is a hobby instead of an addiction without any pragmatic solutions. I believe it he intends to sample his variety of homemade meads tonight, on the spookiest night of all (I believe he's already drank some).
This was just preamble though. The real story begins now with a pregnant kiwi farmer who has decided for whatever reason to recreate this blend of sludge and perspective alcohol.
https://kiwifarms.net/threads/kingcobrajfs-josh-saunders.22713/post-17030131
TLDR, after many amateur brewing debates in the King Cobra thread, she has done the sneedful and recreated the concoction. To my eye, it looks about picture perfect to the original. And it has been left to brew. Just yesterday, the results were revealed!
https://kiwifarms.net/threads/kingcobrajfs-josh-saunders.22713/post-17071071
To the surprise of nobody, the results were less than margaritaville. However, we did have 2 wholesome moments I enjoyed:
1. She got her husband to try this horrific, spooky concoction (is there any more pure test of true love?)
My husband refused to drink it but I eventually convinced him to at least hold it in his mouth to taste it then spit it out immediately.
His only discription of the flavor was what he imagined "what someone elses bad breath would taste like". He also stated that he felt like it left a waxy coating in his mouth and he needed mouthwash immediately.
2. It was such a fricking toxic environment that it barely managed to ferment a bit
When I measured it now, the hydrometer showed that some sugar had indeed been converted to alcohol! A WHOPPING 1%!!!
Thats right, this abomination has 1% alcohol (and god knows what else). I have absolutly no doubt that there is some sort of fungal or bacterial growth also in this mixture. I strongly beleive this is due to the fatty and dairy content of the cookies and other junk he adds to his brews. The vinigar certainly didnt help.
It has been long (by long I mean since the brewing arc started a few months ago) assumed that King Cobra had been spiking his homemade abominations with actual alcohol so he wouldn't have to admit being a failure at doing something humans have been doing since thousands of years BC. This is due to his sub-optimal prep, his weird ingredient combinations, and his actually getting fricked up on them on stream. This seems to confirm that he somehow made some sludge even yeast couldn't stand.
I've given myself a marsify award so hopefully that will add enough emojis to make this entertaining. Goodnight toobs.
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I totaled up the calories, sodium, and sugar content, estimating the sandwiches; 5340 calories, 4620mg of sodium, and 367g of sugar.
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capybara burger & hashbrowns pic.twitter.com/qUvwJEz2MW
— /ᐠ - ˕ -マ (@lovesickdoe) October 29, 2023
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I don't meal prep that often, maybe a couple times a month, but my rotation is getting kind of stale. 80% of time it ends up being some variation of chicken breast, vegetables, and rice. The macros are good and it's easy but I want to mix it up some.
My other go to is chili (gringo chili because I use ground beef and dried spices lol). The ratio of effort to quality and quantity of output is insane. With 15 minutes of active work and another half hour to an hour of simmer time I can make like 8 servings of good tasting chili.
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Woman discovers dead frog in her spinach bag: ‘Traumatized’ https://t.co/5rElL1R7tK pic.twitter.com/unyHNQzp6o
— New York Post (@nypost) October 24, 2023
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i'm trying to add more variety to my salads and i'm going to be lazy and ask for recommendations
no ranch or cheese or chicken please
my current rotation is:
iceberg(or spinach sometimes)/olives/tomatoes/peperoncini/sunflower seeds/italian dressing
spinach/tomatoes/pickled carrots/egg/pickled onions/pumpkin seeds/avocado/bacon bits/garlic vinaigrette
chopped cabbage/pumpkin seeds/olives/sweet onion dressing
i love pumpkin seeds
what are your favorite salads
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Were actually surprisingly good. They're whole pieces of chicken, not ground, and the seasoning and sauce were decent. The one downside is they were crazy expensive, $7 for 5 nuggies, a small thing of fries, and a drink. I would get them again if they lowered the price.
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TOTAL VICTORY pic.twitter.com/dYixHNlTSf
— joshua steinman (🇺🇸,🇺🇸) (@JoshuaSteinman) October 18, 2023
what are seed oils again?
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A perpetual stew, also known as forever soup, hunter's pot[1][2] or hunter's stew, is a pot into which whatever foodstuffs one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer, if properly maintained. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together.[4] Various ingredients can be used in a perpetual stew such as root vegetables, tubers (onion, carrot, garlic, parsnip, turnip, etc.), and various meats.[3]
https://en.wikipedia.org/wiki/Perpetual_stew