Went to Moab diner during our trip north, was pretty decent depending on what you get.

I ordered the #2 pancakes with sausage patties and eggs over medium. The pancakes were dry and kinda bland, and the eggs were more easy than medium. To be honest I would skip the #2.

Someone else got the #1 with hashbrowns, ham, English muffin, and scrambled eggs. They accidentally served over easy (cooked unevenly) instead, but was painlessly replaced. The other person said the ham was awesome and the hashbrowns were great, the scrambled eggs were vastly better than the over easy/medium as well.

The third person got #5 (The days special) "Sweetwater Skillet" and said it was pretty good, they didn't have much to add.

The place was packed, we went on a Saturday at about 10 am and every seat was sat and it took about 15 min to be seated. Everyone was working like a machine, so things moved quickly.

Overall the food was a mixed bag, I think the meats and scrambled eggs were very good, however the pancakes and eggs over medium were mediocre at best, bland at worst.

Imo if you are here to get the meats or potato sides, I think you would be pretty satisfied. However if you wanted good pancakes, or eggs over easy/medium, I would look elsewhere.

7/10, not enough chicken chunks. Rice is basmati but yellowish from cooking in the same pot.

Pre-heat oven to 350 or don't, just leave it in there a bit longer

Open your package of Tikka Masala and put in a skillet

Put skillet in the oven for 30 or so minutes

Bon appetite!

Last year my 'mulled wine spice'-themed Thanksgiving dinner line-up turned out really well so I'm going to repeat it, but I have more people flying in than last year so need to make a turkey in addition to duck, and I forgot the stuffing recipe I followed so any suggestions would be helpful. Any feedback in general would be nice tbh.

Roast Turkey

• Dry brined and roasted the day before. If anyone has a good roast turkey/turkey dry brine recipe please share.

Roasted duck

• Roasted following this recipe but dry brined for 24 hrs with salt, brown sugar, orange peels, garlic, cinnamon, star anise, and ginger slices

Stuffing

• Probably a sausage and rustic bread or baguette one. It's hard to go wrong with stuffing but if anyone has a good recipe please share.

Braised red cabbage

• Braised on the stovetop for over an hour with star anise, maybe a slice of ginger, cloves, juniper berries, and whatever I adjust it with.

Honeynut squash puree

• I used sweet potatoes last year, but I'm going to probably use some honeynut squash I grew in containers this year. Or maybe just stick with sweet potatoes and use the honeynut squash for something else.

Braised kale or arugula salad

• Gotta add a green to feel like you're less of a fatass. I'll probably make something easy (the arugula salad last year worked well with everything else) but I'm open to suggestions if anyone has them. As long as the suggestions don't involve green beans.

Gravy, redcurrent jelly sauce, cranberry sauce

• Gravy made with turkey drippings from the day before, redcurrant jelly sauce made by mixing redcurrant jelly and white wine, cranberry sauce from a jar

Some sort of grocery store dessert

• Maybe I'll be able to find some pumpkin pie

Thoughts? Does anyone have a line-up they're proud of?

It’s this new thing I’m trying out called “being gay for kitty”

Shots fired

!foidmoment!

Not as photogenic as my other pie but I did make a wonky sunflower on top

While camping out last night I snared a male possum while aiming for coon. Figured there’s a first time for everything so I , butchered, cleaned and made a roast of it and rendered the fat for later. It was p good but gamey of course. Possum meat is fairly soft and the texture is fairly similar to summer coon.

Snare it with a foot trap. Say a prayer to St. Hubert then take it out humanely with .22 (9mm nakes too much of a mess with game yhis small). Check for ticks, rabies or infestation. If you have time submerge in water for a while to soften the flesh bc the fur will come off easy.

Clean and quarter and put it in a Dutch oven camp pot with with a paste covering it of salt, pepper, hot sauce, Cajun seasoning, Worcestershire sauce and light molasses

Roast about 3 hours on your campfire. Baste frequently and make some biscuits or potato along with it. Save the brown rendered fat for rind

The secret ingredient is love. And homemade roasted bone broth.

recipe on https://cooking.boymoder.biz/recipes/milk-bread.html soon (maybe tonight (maybe tomorrow))

Bottom text

Yes that is the actual name of the drink. @FrozenChosen mentioned it the other day and it sounded awful so I picked one up to try.

Visual

I wouldn't normally pour something like this into a glass but I had to see what unholy color it was and it didn't disappoint.

I think it's best described as a cloudy, slightly bloody pink lemonade color.

Smell

Strong artificial strawberry. Think strawberry Nesquik.

Taste

Honestly it isn't as bad as I was expecting. It doesn't have the chemical aftertaste you get from a lot of zero sugar drinks. The fake strawberry flavor isn't overwhelming. I pretty much never drink Monster so I won't be getting it again but I was expecting it to be a lot worse. 6/10.

Not pictured: garlic chili oil, sriracha, truff black, and truff hot

Made this cookie cake (from scratch no mix ) for gameday

The art isn't very good (it's supposed to be Manic the Hedgehog ) but it tasted good after cutting it up

A perpetual stew, also known as forever soup, hunter's pot[1][2] or hunter's stew, is a pot into which whatever foodstuffs one can find is placed and cooked. The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary.[1][3] Such foods can continue cooking for decades or longer, if properly maintained. The concept is often a common element in descriptions of medieval inns. Foods prepared in a perpetual stew have been described as being flavorful due to the manner in which the ingredients blend together.[4] Various ingredients can be used in a perpetual stew such as root vegetables, tubers (onion, carrot, garlic, parsnip, turnip, etc.), and various meats.[3]

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

I tried one of the world's oldest soups, a broth that's been kept simmering for 50 years by 3 generations of a family. It's now one of my favorite restaurants in Bangkok.