This was far and away the best chili I've made and probably even had. Replacing the cayenne with ancho last week and only using jalapeños for heat was a terrible mistake (chili was still good though). This time I used a single hab, two serranos, two jalapeños, some green chiles, a bunch of cayenne as far as 🌶️ goes and it worked out perfectly. I also used 6tsp of smoked paprika this time instead of the 2 last time which I think made a big difference and I doubled the ancho too. Phenomenal mixture of bullshit. Will try with corn in a few weeks and see if it's better or worse. I'm chili'd out for now though.

Thanks for coming on this journey with me.

We were making offal from stomach lining, tongue, eyeballs and cheeks of sheep today 🐑 It's spot broth

Normies run away in disgust

Boks fight here against each other as dominant males try to conquer each others terf across fence lines and destroys fences

We have a generator on a trolley

Went hunting and helping hunters today

Free State hunting is hard cuz there's zero cover, it's a very vegetation sparse steppe type biome

One method is trying to hunt them from a vehicle and try to creep into their comfort zone before they bolt and shoot them from range

These are milestones of medieval Khoisan who milled down Maize 🌽 and grain into bread 🍞 or Pap

Met a Multi 🪙 gold 🥇 medallion Olympic South Africa shooter

These guys are so intense they use fricking bubble levels to keep their rifles orientated precisely towards gravity

Saw Sable

Made mortal enemy

Since you guys don't know how to season chicken, I've aggregated several videos to inform you on the methods. pic.twitter.com/MTv0Hk8jBF

— jny the human (@jnyboy) March 20, 2023

My flat smells like shit, but it’s pretty good. I’m also eating it with my hands and the bread as is tradition

https://rdrama.net/h/food/post/240460/what-did-mcdonalds-mean-by-this

Thank you to @PrettyKitty for alerting me to this delicious burger. You made this all possible

The burger is plated in a unique Double Big Mac Box with purple accents. It's barely able to contain the juiciness of this treat.

This monster was a bit intimidating if I am being honest. Smells a bit beefier than a normal Mac and i believe that is some grilled onions placed between the stacked patties. I was originally a bit disappointed it wasn't a bit more sauced, but that proved to be a non issue.

It was much easier to bite than I anticipated. This burger is much better than a normal Big Mac. The Double provides a much beefier taste without changing the tried and true thin patty texture that I prefer. The Meat:Cheese:Veggie Ratio is spot on here. More sauce would have ruined the delicious beefiness produced by this burger and made it a mess to eat.

The onions between the patty really do it for me. Not 100% sure they are grilled, but I am guessing they are. Once again, it's just setting itself miles ahead of the normal Big Mac.

Considering that the Big Mac is already one of the best and most iconic fast food burgers in the entire world, it's impressive how much the scientists at McDonalds were able to add to this classic without significantly changing the basic recipe. The Double Big Mac is a hard hitter with heavy flavor, but it's not messy and it's easy on the mouth to chew. Even as I type this, the delicious mixture of beef, onions and Mac sauce lingers in my mouth.

The Double Big Mac is unapologetically a

It's not every day you improve a classic in every way while retaining all the elements that made it great. McDonald's knocked it out of the park with this one. Highly recommend you get one for lunch or dinner today.

Edit: I have been informed that the onions are in fact not grilled. They are still delicious though

Changes:

• ancho instead of cayenne (not bad, but inferior I think)

• no corn (I prefer it with but it's not huge)

• jalapeño instead of habanero (not spicy at all instead of too spicy, unable to find a happy medium. less habanero next time maybe)

• smoked paprika (unsure of results, will try again next time when I use cayenne instead of the ancho)

Overall is still excellent though

That's all thanks

Back to bed time. Night night everyone.

8lb of crab

https://en.wikipedia.org/wiki/Bak_kut_teh

This is the quintessential Singaporean dish I crave for when I'm in a cold and foreign land

The soup is laden with herbs and spices, and tinges strongly of pepper and garlic to warm your cold, cold heart.

Admittedly I fricked it up and doused a bit too much of dark soy sauce since it's not supposed to be this dark

It's supposed to look something like this on the left in the picture below, but right now mine looks like the Malaysian () variation of the dish which is darker coloured and more herbal tasting and much less peppery. And I feel like an r-slur for peeling 20-30 pieces of garlic after seeing in the picture that it wasn't necessary I was trying to recall if the garlic was peeled or not and I remembered wrongly, I guess it's one of those ingredients you don't really notice since they're not the star of the dish, but yet they're an essential ingredient in making that dish.

It's usually served with dough fritters (top in the picture) and rice, and braised pig trotters (right in the picture) if you're feeling fancy but I didn't want to overeat and also since this was my virgin attempt at the soup which I wanted to focus on. Jk I was lazy

Unlike our Hainanese Chicken Rice or Chilli Crab dishes I'm not too sure if it can be found served in the West, but I've definitely seen outlets that specialise in serving this particular dish around Asia.

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Ok A she’s my new favorite person and B this is what irl tradwives are but nobody is ready for that convo. Sorry bro she’s probably not some ethereal size 0 walking through a field of sunflowers pic.twitter.com/KQWgMCNigz

— Saint Q 🏙️💫🌊👽🛸 (@SaintQ92) November 29, 2023

Internet vids are a great way to get folk to post their:

Internet weirdos are creepily into her personality:

Jesus at this point just sexualize her instead you friendless losers:

Seriously you all need to touch grass:

Thankfully a real tradfood consumer interrupts this wholesome nonsense:

These folk argue for a while.

Here is what toad in the hole is supposed to look like.

Sausages inside a Yorkshire pudding

Here is the NYT version

Eggs inside a piece of toast

It's not exactly a complicated dish.

Thread full of confused and outraged

https://twitter.com/ShowerAbsolute/status/1652043297496375330?t=9kz9osjWAKz6P0yVnK5Ukg&s=19

NYT continuing their impressive trend of every single article about Britain being completely wrong

Don’t forget the difference this #Thanksgiving.

Choose compassion this year, have a #vegan roast. pic.twitter.com/G3HUGJhCTr

— PETA (@peta) November 22, 2023

Every peta tweet I've clicked is 99% rage in the replies and I one day aspire to have that level of mastery over internet plebs

https://www.facebook.com/story.php/?id=219551528990955&story_fbid=1389407262005370

i love instagram reels pic.twitter.com/olPTnpeBfv

— P.E. Moskowitz (@_pem_pem) November 12, 2023

This is her:

#relatable:

This dish was served during the coronation of William the Conqueror's wyf. Will reportedly liked it so much that he ordered it to be served at coronations in perpetuity, which obviously didn't happen LOL .

I followed the recipe on the Wikipedia page with some minor totally canon modifications based on a similar recipe or personal preference.

Verdict: Despite its appearance, it's surprisingly really good and I'll definitely be making it again. I'd serve it to someone with an upset stomach or hangover with the vinegar and rosewater greatly reduced or omitted.

Recipe:

• Roughly 2/3rds container of almonde mylk

• About a cup or so of pinot grigiot

• Chicken stock cube

• roughly 2 inches ginger, minced

• Crushed clove garlic

• 6 small boneless skinless chicken thighs (equivalent to 4 burger chicken thighs)

• small fistful of pine nuts

• roughly 2 tbsp ground blanched almonde (I used a spice grinder on some slivers)

• 1/2 cup arborio rice, can sub with any rice and it'd work

• mace to taste (can sub w nutmeg)

• ground cloves to taste (be careful)

• roughly 1 tbsp sugar (I'll use less next time)

• roughly 2 tsp white vinegar

• ginger powder to taste

• dash rosewater

1. Pour wine and almonde milk into pot with mace, cloves, stock cube, garlic, sugar, minced ginger, and pine nuts and bring to boil

2. Add thighs

3. Mix ginger powder and vinegar and set aside

4. Simmer chicken for about 40 mins, stirring occasionally

5. Wash rice and add to pot, simmer for about 20 more mins.

6. Add ground almond to pot and simmer until it's thick to your liking. Check and stir more frequently so it doesn't burn

7. Once thick enough, stir in vinegar incrementally (taste to make sure you're not going overboard) and add a dash of rosewate

8. Adjust spices, almonde mylk, and wine to taste throughout the cooking process (just be careful with the sugar and mace)

9. Serve, optionally with bread