!lgbt discuss

What MREs are worth eating for a civillian who isn't going camping or anything Preferably ones that aren't gross, don't require a fire, and aren't expired.

I've never made it before and was thinking of keeping it simple and spatchcocking it and just doing salt and pepper. But, I would also like to here some tasty recipes from my fellow because there are some good chefs here.

Quick questions, duck is greasy so:

• do I need to add butter/oil like I usually do when I spatchpeepee chicken and turkey?

• do I need to worry about any flare ups in the oven?

I asked @iStillMissEd for duck cooking advice like a month ago and that CUTE TWINK did not get back to me

While looking for some recipes, I stumbled upon an article that made me mad because this guy's reasons for not liking spatchcocking boils down to him either being a lazy crybaby, a poorcel who doesn't have the space or an extra $10 lying around to buy poultry shears, or he's a master bussyblaster who shit out an article to make people seethe.

A Passionate Plea to Stop Spatchcocking Your Chickens - The name is dumb, and so is the process.

Spatchcocking Does Not Save Time

Many articles will tell you that a spatchcocked bird cooks in less time than non-spatchcocked birds, and while this may be true in some instances, spatchcocking will almost always take more time in the long run. This is because despite how "easy" some reports try to convince you spatchcocking is, it is actually a hassle. It's a hassle to find a surface big enough for prepping the bird. It's a hassle to cut out the spine if you don't have dedicated kitchen shears. It's a hassle to clean those shears if you do have them. It's a hassle to clean your kitchen afterwards, because despite your best efforts, the spatchcocked bird will flop around and brush against your counter and your stand mixer and your knife block—after which you'll tailspin into a frenzy of cleaning because cleaning up after a poultry encounter is the closest most of us will come to becoming Lady MacBeth.

This is the most pants-on-the-head retarded shit I've ever read. Unless it takes him 6+ hours to cut the spine out of a turkey and flatten it, spatchcocking will always be faster. This is the man who struggles with this simple taste

I'm about to fry some chicken and mushrooms and wanna know if I'd just be wasting it

The lounge at my corpo job had a end of summer food spread. Had freshly baked soda bread with salted butter and honeycomb with a cup of newly roasted coffee.

Delightful sneaking out with a hardboiled egg and ripe pear as we speak.

!besties

Blogpost about your lunches

I see a of people using ChatGPT to generate recipes. Amateurs.

"Code Interpreter, here are academic papers on food flavor combinations and a database of 1,200 recipes, Do analyses & generate the ultimate unique recipe."

Spiced Espresso Poached Pears with Cocoa-Almond Sauce👇 pic.twitter.com/gcgf2XTAEl

— Ethan Mollick (@emollick) July 30, 2023

Im cooking a few wagyu strips tomorrow for my parents and I need advice on the best way to cook them.

I'm a rare steak guy, so I have a pretty good idea how to make a great steak for my taste, but they're medium rare people.

I usually reverse sear my steaks then finish by basting with some truffle butter, but I've never been able to get a perfect medium rare.

The steaks in question are about 1 1/2” thick, what's the best way to cook them to get a good medium rare with a solid crust?

The o-toro nigiri is almost $15 but so worth it. Also pictured is some Joto The One With the Clocks daiginjo sake.

Advice welcome on balancing the salt level between the duxelles, prosciutto, and the actual tenderloin itself.

Pic related, I bought something like it on a whim. Why am I such a fool?

Tuna, yuzu, kosho, toasted sesame seed, tamari, onion, scallion, peach for the poke with baby spring mix and basmati bc Im out if short grain, topped with Kanzuri black garlic.

Edit: jesus christ for all of you not getting the title, if I wanted to make something to post I would have made it presentable. I just saw the pizza post and had to post.

https://rdrama.net/h/food/post/191237/quick-meal-i-tossed-together-while

/h/food! Help me settle this, what's better

This is highly important and necessary to prove I'm right

WHO THE HECK IS KEEPING THE VOTE AT A NECK AND NECK DRAW

Ok I take it back can we keep it at a draw

Enjoy.

Bonus art kino from one of their friends doing a portrait:

pic.twitter.com/mEeYcJMAu3

— Out of Context Human Race (@NoContextHumans) July 25, 2023

From https://en.wikipedia.org/wiki/Virgin_boy_egg

Virgin boy eggs are a traditional dish of Dongyang, Zhejiang, China in which eggs are boiled in the urine of young boys, preferably under the age of ten. Named "tong zi dan" (Chinese: 童子蛋; pinyin: Tóngzǐdàn), the dish translates literally to "boy egg."

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Preparation

The dish is prepared by first soaking the eggs in the urine of young boys. The urine is sourced locally by each vendor. Then the mixture is heated over a stove. After boiling, the egg shells are cracked around the entire surface of the egg. Afterwards, the eggs are placed back into the urine. The used urine is then replaced with fresh urine and the process is repeated. The soaking process allows the eggs to become cured in the urine as they are left to simmer. The entire process is generally a day-long endeavor.[3][4] According to some recipes, different herbs may also be added to the marinade. When finished, the eggs' whites have a pale golden hue and the yolks turn green.[6] Virgin boy eggs are similar to century eggs in their curing process and historical roots, although century eggs have become much more popularly widespread and do not use urine.

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Virgin boy eggs are widely accepted as a time-honored tradition of the city, rather than considered taboo as they are most other cultures.[3] Boy egg vendors go to elementary schools in the city where they collect urine from young boys, preferably under the age of ten. The children, having been raised in the city and its culture, are used to the practice. As young boys would in schools from many other cultures, they excuse themselves from class when they feel the urge to urinate. However, instead of going to the restroom, they relieve themselves in the basin that the vendors place in the hallways. Some vendors go as far as to wait with containers in parks or public restrooms for a parent who is willing to let their child offer urine

Holy frick

In general, virgin boy eggs remain highly acclaimed by the people of Dongyang for both their taste and even their "fragrant" smell

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There's also a lot of interesting information in the Health effects and folk medicine section which goes in depth into the practice of urinotherapy- using urine for healing purposes

In conclusion- white people don't season they eggs

@X (formerly chiobu) - ever tried these? Or at least were you aware of their existence?