Driver puts on the air conditioning to purposely make the person's food cold

https://old.reddit.com/r/uberdrivers/comments/12az7zl/this_is_hilarious_this_is_for_the_nontippers/?sort=controversial

Driver uses too many stickers to stick it to the Wing Stop man

https://old.reddit.com/r/doordash/comments/12eri78/if_i_got_do_your_job_i_will_waste_your/?sort=controversial

I normally wouldn't post a sandwich but this one was really good.

ciabatta, mayo, sriracha, mozzarella, ham, buffalo chicken, roast beef, pickled onions (top tier sandwich condiment btw)

i used an entire onion this time and some apple cider vinegar since it didn't have enough acid last time. MUCH better now

i also let it marinate for over an hour

!enemiesofjan

Nothing crazy, but I really find it fascinating that he seems to be losing more control of his speech center.

full video has talk about Elden Ring tactics and how Billie probably plays

!chuds !nonchuds

I did the meat in the crockpot. Pretty disappointing to be honest it just tasted like stewed meat and the spices didn't come through.

I bought off the shelf tatziki sauce. Homemade is definitely better but I don't have time for that shit.

I'm working on my plating. Food tastes better if it's separated into groups.

gonna make pasta tomorrow and i wanna do something other than spaghetti

I tried a mint chocolate soylent from walmart and it sucked . It had the same chalky flavor as a bad protein shake its not creamy like soy milk. It also leaves you feeling bloated as a shit after can't imagine drinking this during a hike or workout as a meal replacement there. Its also 400 calories at like 3$ a bottle at 400 cals a bottle so you'd need to drink 4-5 a day to have this serve as a full meal replacement. If you wanted to live an ana life style drinking 2-3 a day could work.

I completely forgot i was supposed to make those a trend until now so its a bit late. Share what sort of processed goyslop garbage have you consoomed this week, or what kind of delightful cousine have you cooked.

I didnt eat anything unique this week, today some chicken leg with potatos, and some other days I made spaghetti with jalapeno and also some porkchop with mayo sauce, cheese and vegetables. But im curious what chefs over at rdrama have cooked this week (or if they stuffed their mouth with pre cooked garbage and fast food)

Pictures appreciated

@Kong-Vann @funkykongpathianflorist pin pls?

!Foids discuss

I was gonna post this later when the ribs are done but @arsey and @PennyKong are in wonkey time zones and they're the only ones I really want to see this

bongs explain yourselves

Now that it's almost April, I have to try to pretend it's not winter anymore, which means running the smoker when the wind is almost 25mph outside, resulting in completely unpredictable cooking temperatures.

Ribs turned out good anyway, though.

“We’re constantly scouring the earth for unique cells or combination of cells to inspire great new products and even better eating experiences,” company reps hype on their website.

You should CONSUME PRODUCT, we're just gonna do something else

“We chose the woolly mammoth because it’s a symbol of diversity loss and a symbol of climate change,” said Vow co-founder Tim Noakesmith, who collaborated with professor Ernst Wolvetang from the Australian Institute for Bioengineering and Nanotechnology at the University of Queensland to resurrect this shaggy pachyderm in food form.

Nothing says biodiversity like growing it in a dish to feed to people

In order to bring the long-dead meat back to life, scientists employed the DNA sequence for mammoth myoglobin, a muscle protein responsible for flavor. They then filled in the missing gene links with the DNA of an elephant — the ice age critter’s closest living relative.

Can't help themselves from being fake and straight, using elephant DNA to cheat

Unfortunately, no one knows how mammoth meat tastes: Scientists are hesitant to try it on account of the animal being well past its extirpation date.

DUMB

Thank you for coming to my TED talk

Marinade: Bottle of Yoshida's; 3 tablespoons of 2X Spicy Balduk sauce

Seasoning: Seasoned Salt, Garlic Powder, Ginger Powder, another spice I'm forgetting

-Marinated for 12 hours

-Pre-seasoned underside, flipped and seasoned skin-side with only Seasoned Salt

-Cooked at 400 oF for 35 mins

-Checked to ensure fattest one was >165 oF

EDIT: it was onion powder

I'm having SHAKSHUKA with some tortilla chips on the side with a fizzy drink

It's gonna be awesome.

WHAT ARE YOU EATING ?!