The banana slices are on a layer below the top layer

today i went out to a taco restaurant and ordered the strangest item i've seen on their menu

chicken tendies breaded in hot cheeto dust, hot cheeto aioli, macaroni and cheese, and fruity pebbles

rated 6/10

the macaroni would've been much better and slop-pilled if kraft rather than their queso fresco. the fruity pebbles were good.

ended up not eating the other taco because this was a behemoth

!goyslopenjoyers

Title

I need ideas / recipes for easy to make kazakhstan food.

I have to make a bunch of Kazakhi food for reasons so I need easy recipes without much substitution. Like substituting cow for lamb is acceptable.

Currently I'm thinking of making Boortsog and Samsa.

I was thinking of maybe Shashlik since it's basically a kebab and easy

these Michelin spots are a pile of bologna. Buncha pretentious, high brow, nonsense smoke and mirrors for tiny bites of crap

surprise, surprise, the former chef has a different opinion than the guy who thinks there's nothing special about Michelin starred restaurants.

Calories.... 2 McDoubles = 800 1 small fry = 365 1 small drink = 150 1315 calories...

Eh, they wouldn't want a loser like you in there anyway

There isn't all that much inter-personal drama yet, it's more one cohort beating their chest signalling that they're too smart to pay for air and the other calmly and politely explaining the context, but with a real possibility of either group losing patience with the other, I reckon that the thread may develop explosively.

https://old.reddit.com/r/SubredditDrama/comments/1bz4t0v/a_floating_bubbly_dessert_has_redditors_foaming/?sort=controversial

Gnd beef 90% 3 lb

1 lb garden rotini

1 lb mushroom peppers onions whatever

1 lb tomatoes

1 jar pasta sauce

Boil rotini al dente, chop veggies while you wait, rinse in collander and leave in sink.

add everything but tomatoes and sauce, brown, add tomatoes and cook for like a minute, add back pasta and pour in sauce. Mix and Walla you have something tasty your boytoy can get packed in him at night. Makes a whole giant pot so have one of those.

Later homos.

I just ran into these today. My mom always insisted i do not get them, even though by the time i raised my courage to ask for some, i have already eaten moist dog food, thinking maybe i just didnt try the right one. Because it was heckin nasty

The original post is this disgusting-looking /r/food post: [i ate] a deluxe Italian sandwich:

Someone points out that this has nothing to do with Italy:

Wikipedia doesn't say to use 5kg or random mixed meat and 5 grams of veggies. Wrong proportion and wrong ingredients. It doesn't make sense to do it like this.

But I guess it's the “American way”. ==> American sandwich

They get downvoted to -221 and crossposted to /r/iamveryculinary: Italian learns what an "Italian" sandwich is and immediately becomes the authority on why OP is making it wrong

Let's see what angry Redditors have to say:

Eep pray this guy never learns about French toast.

I don't understand this, French toast is something that they actually eat in France.

I just imagine some dude sitting on the potty angrily commenting on a small picture of a sandwich on his phone.

Just like you sitting on the potty angrily commenting on a comment on a small picture of a sandwich on his phone.

Why is immigration and ancestry such a difficult concept for some people to understand?

Peepeeheads pretending to be Italians and the 'No true Scotsman' fallacy, name a more iconic duo

You mean like someone who calls it an Italian sandwich?

@KONGLAND for once I'm begging you to see the light.

A lot of fast food slop gets me pooping a couple hours later.

Plus how do you finish a plate/meal packed with so many carbs?

I end up feeling sick during the meal as well.

Are burgers just built different that you have iron slop stomachs?

Teach me your fat ways.

!goyslopenjoyers I saw this one at the gas station when I saw the dr. pebbah flavored one but I didn't buy it until recently

out of desire for completeness, even after being burned by the soda stick, I returned to mr jack link's loving arms to be fed more meat

conclusion? this onen was pretty much normal. frito chili cheese blends well with the concept of meat stick

in fact I ate it last week but I took a break from marsey due to a deat h in the family

and I don't remember anything about it.

I was also eating ground beef with cheese in it that night (homemade slop)

it all blended together

far and above the dr pepper meat which still sits on my desk to this day, opened, bereft one tiny bite, ever enduring. I'll see how long the preservatives last.

if it isn't useful as food it can be of use to science

!grillers

thanks queen for inspiring me to go to the store and buy chef inspired pork to make a gourmet bardfinn sandwich

going to cut the rest of the quality pork filets up and throw them in some fried rice tomorrow with some spicy cabbage

does anybody have any soggy green beans btw

Fried Spam (Great Value luncheon meat) with egg on rice w/corn, feat. sriracha & mayo, drizzled w/soy sauce and wrapped in nori

Also did a blue cheese and bacon salad with a simple red wine vinagerette, some roastie potatoes, and smoked sweet corn salad with a cilantro lime dressing

I've been making so much bourguignon recently that I've started to get sick of it. One good thing about it though is that you can prep it in advance for the week and make mash/gnocchi/pasta as required without it tasting like leftovers. I was looking for something similar to make and came across gumbo. Food from that part of the US always looks good in photos but I've never had the opportunity to try some that was made by someone who knew what they were doing. The closest thing to it that I've tried was one of my attempts at jambalaya, but I put in too much paprika and ruined the flavour of the whole thing. When looking at the recipe for gumbo, I saw that it uses similar spices and also needs roux. I don't store excess oil from my cooking and the thought of mixing flour and frying oil to make the foundation of a dish was . I figured that cuisine from Louisiana is already pretty French so substituting parts of the recipe for more French versions might work out.

Here I started prepping some celery, green peppers, and onion/garlic. I wasn't spoiled for choice in terms of smoked sausage so I just got chorizos.

I also added some chopped up beef chuck steaks

First step is to crisp up the meats

Pop them back in their bowels and start frying up the onion/celery/peppers

Once the onion is looking nice and brown, add in some tubs of tomato paste, crushed tomato, a bottle of Pinot noir, and beef stock

Add the meat and throw it into the oven at 350 for a while.

After 30 mins mine looked like this - OK, but feeling a bit empty. I added some more celery and onion, and also added 7 teaspoons of flour to thicken it up. After that, back in the oven until it has had at least 2 hours cooking time.

This was it at the end. My whole house smelt like a pizza shop and it tasted great. I made some rice to go with it seeing as that's how most do gumbo

In the end, it wasn't that bad! Much better than the jambalaya I had previously made which was done by following a recipe. My only mistake here was in adding some supermarket Cajun seasoning. Just a teaspoon of it changed the smell of the whole thing and I'm curious to try it with any paprika. I also need to find a noncancerous place to look at southern US recipes

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