Tastes like eating Gen Z g*mer girl kitty. BUTT. Logan Paul should end his life asap.

I recently killed and ate a large snapping turtle.

I'd go into detail about the mess of butchering but there is no butchering hole so I'm just going to talk about the cooking.

I fully deboned the meat and sliced it into chunks. There were two notable types of meat on the turtle, the body meat and the neck meat. The meat on the legs, tail, shoulders, etc. was dark, while the neck and jowls were white. I cooked a small piece of each without seasoning in butter. The white meat tasted like a sweet, tougher version of alligator. The dark meat also had a sweet flavor with a somewhat tough, stringy texture.

Though I hadn't tasted it in the small pieces I cooked, I had heard of the meat having a muddy taste to it, so I soaked it in sprite for two hours to remove any bad flavors. Once it was done soaking, I drained the sprite and dried the meat. I generously seasoned the meat with salt, pepper, paprika, chili powder, garlic powder, onion powder, and MSG. I put the meat in a bag and let it sit in the spices overnight. The next day I deep fried the meat. I went flour to egg to panko for the breading and fried some of the meat in lard and the rest in vegetable oil.

The fried turtle had a great taste, the naturally sweet flavor was noticeable even after the seasoning and frying. The texture was far too tough though. Small pieces were fine, but anything larger than bite-size was too tough to eat and had to be cut up. The white meat ended up much tougher than the dark meat.

I think next time I'll fry it again, but cut it up into much smaller chunks. I like the sweet flavor the meet has and I think it would be lost in a soup or stew.

Of course it's the first week of nice weather and I get the worst cold I've had in years. No I'm not making my own dumplings for it cope. And before anyone tries to be funny and tells me to google it I don't want a bad soup I want tried and true recipes

too many “people” saying that they have done similar, or “can vibe with this”

spent a few mins going through posts and every single one is of something disgusting and the comments are just “oof ngl i would eat that”

NY Strip avec Pomme Puree pour le r-slur

With pork he also hides it

Have some rye flakes and I'm looking for recipes to use them for. I usually make oatmeal with them, but was wondering if people had any other ideas.

I saw a sale on turkeys for $0.29 cents a pound (God bless America!), but I'm only cooking for one and I've never prepared a whole bird before, not even chicken. It's real tempting to buy one but how can I make this work? Usually if I buy a pack of drumsticks or something I put them in individual containers for the freezer and prepare one each day. Is reasonable to cut up a turkey that way? If I roast the whole bird, how can I divide it and store/reheat the cooked meat without ruining it?

I went there to pick up a new s*x slave since my last one escaped but it seems they ran out of stock and now I'm debating whether to order a slice.

Enjoy.

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

I’m planning on making a tasty Caesar salad tonight and I’ve always wanted to make the dressing correctly so I picked these up.

What else do you eat these things with? I don’t want to waste them.

Is it too lightly carbonated? Perhaps. We could all stand to be more bubbly. BUT does it feel like drinking perfume? NO! It tastes like carbonated water with bit of fruit. That is what I'm looking for. That is what I got. Another W for spindrift is the color. Idk about you but I NEVER drink from a can. ALWAYS glass preferably perfectly clear double walled glass. Double wall prevents fog. Other flavored waters don't have color or have unnatural unappetizing colors. It mixes well with vodka. In conclusion add more bubble to spin drift.

Raspberry Lime is the best one. It has good color.

If you are too good or lazy to RTFA then you a should send me some DC. (100 will suffice)