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!

I've recently started drinking coffee, but it's been gas station and shitty coffee.

So, I bought myself for Christmas a french press, a grinder and an electric kettle that I can dial the perfect temperature into to the degree.

I forgot to buy beans when I went shopping this morning. So now I'm trying to find and decide on some fresh roasted beans.

Tips?

!MasterChef rate my coloring, texture etc

!thin I'm going to bulk up finally

Butter tarts are kind of like Canada's version of a pecan pie, it's the same kind of syrupy filling but instead of pecans you use raisins. Whether butter tarts should be firm like this or liquidy like this is very controversial, my dad kicks it up a notch by liking them so liquid-y they're barely set. These are a terrible thing to make if you have to transport them 8 hours and then somehow stuff them in a stocking FYI

His favourite recipe was my great grandma's which has no eggs so it has a liquid-y style filling, to make them firmer like the ones you get in the store just add 1 egg to this recipe and cook them an additional 2-5 minutes. The ones in the bottom of this photo are made with egg and are firmer and have more of a crust compared to the ones without egg in the top rows.

For 30 tarts:

30 tart shells (I've been using @JoyceChristmasCarolOates pie crust for most pies lately and it's great https://rdrama.net/h/food/post/155590/chicken-pot-pie-marseyblackpeepee but these are just store bought because muffin tins make them slightly too large for my tastes and I don't have tart tins)

1/2 cup raisins

2/3 cup butter

1 cup corn syrup

1 cup brown sugar, packed

2 tsp vanilla extract

1/4 tsp salt

1. Preheat oven to 450 F

2. Put a few raisins in each tart shell

3. Cream your butter and sugar together, then add your corn syrup, vanilla extract, and salt, and mix until smooth. If you're adding an egg to make it firmer, add it here

4. Put in the oven for 10 minutes or until they're as browned as you like, they will firm up as they cool. The ones in my photos were both baked for 10 minutes.

PS. cats seem to really like these so if you knock half of yours on the floor like I did, your Marsey can help clean up bonus picture of my assistant

Don't really have a tradition of cooking any special/thematic "Christmas foods", but last year I was celebrating with my family and decided to make Burgundian beef stew (aka Boef Bourguignon) because I accidentally saw some dude on youtube making it and it looked very yummy. Everyone liked it so I'm gonna make it this year too. It tastes very nice and has a rich and deep flavour which makes it feel more fancy than it really is. It also scales really well as if you want to make more of it you just get a bigger pot and throw more stuff into it, you don't really have to do much additional chopping or frying or whatever else. This also means it's quite easy to make, though time consuming (it took me 1 day to make the stock and 1 day to make the rest of the dish). I recommend everyone try it sometime

Besides that my mom also has a tradition of buying rabbit or goose for New Year's when they go for cheaper which she turns into a roast, so I imagine this year it will be no different. Rabbit in white wine and rosemary is very nice but goose () is genuinely one of the best meats there is and the best tasting poultry for sure.

So what about you, any specific dishes you're planning on making for the table?