Avocados testing positive for cocaine 🥑 pic.twitter.com/0O0LcbrU2v

— Creepy.org (@creepydotorg) March 3, 2024

Freeze 2 bananas diced over night or 4 hours min

Put in food processor

Add milk or milk substitute for fat content and texture (eg. Coconut milk, almonds, soya etc.)

Blend until smooth in short bursts

Add toppings as you like (I added coconut flakes, roasted almonds and chocolate)

Serve !

Taken at my grocery store obviously

imagine the smell

After years of Big Biscuit pushing super flaky biscuits on the American public, I had a crumbly type biscuit for breakfast this morning. The inside was so tender it made me cry.

So fresh n so clean

/s

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.

What are you guys eating today? I’m stoned and making carmelized onions to put on some eggs.

As invited by @Homoshrexual

Guy Fieri is an r-slur with burger taste buds acclimated to high sodium content. He thinks things taste good because it's smothered and processed with sodium. It's burger taste bud syndrome, thinking things are good because it has a shit load of sodium.

As a connoisseur of flavours, these people are the Fast and Furious watching equivalent who do not know kinos and are only entertaining by explosions and flashing colours.

Plus it gives you heart disease. Go out and have a run you fat fricks. Eat your fricking veggies you r-slurs. Learn to cook you fricks. Stop eating hotdogs and burgers.

Couple of K-pop looking guys were looking at me like

Eggs are fricking great. Poached eggs with toast or a french omelette, when cooked perfectly, is just a tier below a great steak for an insignificant fraction of the price. If you don't think so there's a good chance you are over cooking your eggs. Anything beyond letting the yolks and whites set is over kill.

That is all. I am Bimothy.

It was really good.

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

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”

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.