Sir this is a Wendy's

!cuteandinvalid someone ping !.goyslopenjoyers

With pork he also hides it

> be me, vacuum chamber enthusiast

> get a bunch of McD's burgers, big brain time

> vacuum seal those bad boys, air = enemy

> fast forward, craving hits

> whip out sous vide machine, it's science time

> gently thaw burgers in warm water bath

> feels like a chef, minus the hat

> perfect thaw, no microwave massacre

> burgers still juicy, flavor level 100

> saved time and cash, McD's trip avoided

> sitting back, enjoying gourmet fast food

> mfw I've hacked the fast-food system

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

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

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.

Do corn and beans belong in chili?

— rDrama.net (@rdramanet) January 8, 2024

Only 17.9% of people believe that beans do not belong in chili.

This one is my personal fav fish dish

Incidentally in place of Bhetki(though you should be able to find it if there's any Bangladeshi fish stores in your neighbourhood ) any generally bland tasting fish should work. I don't think oily or sea fish would taste particularly good with this method but I've never tried it. For some reason this is the only fish traditionally cooked in this style.

New inflation index just dropped pic.twitter.com/RngUhxq4rn

— 🏛 Aristophanes 🏛 (@Aristos_Revenge) April 5, 2024

Hi rdrama!!! A few days ago I made this comment about my mom's shrimp scampi recipe and so I asked her if I could make it over this Christmas season to show you strags unfortunately she got me an extra pound of shrimp to feed the whole family so the proportions are a little skewed, but nevertheless I'll show my process here!!

Starting with the shrimp, I have three pounds of 31/40 count/pound raw shrimp. Cut open the bags, pour them into a pot and let cold water run over them while you do other stuff. The shrimp need to thaw, but if you leave them out in the open air they get pink and grow bacteria and shit

In the above picture is everything for the sauce itself—a half stick of butter, one and a half onions, two garlic cloves, two lemons, parsley, salt and pepper. I ended up needing to add an extra lemon and quarter stick of butter later on because the sauce reduced too much, but these proportions should be fine if you're not r-slurred like me

Start by turning the fire down low and chopping up the butter into slices so it melts easier. Put a few of the slices in just to grease the pot, and while those melt dice the onions. Put the onions in once done and stir periodically.

Now it's time to focus on the garlic. Garlic is really finicky because it's such an intense flavor, so dice it really finely. Additionally, we want the onions to be translucent before we add the garlic—I also tend to add the rest of the butter at this point just to ease its entry. This is all because if garlic burns it will frick your entire dish, so don't let it happen

Now that the garlic is added, time for the lemons! I like to zest into the sauce before squeezing, since it adds extra lemon taste and makes squeezing it easier. After that, chop them in half and squeeze them for every last drop. Don't let the seeds get in of course, they're very bitter.

This is about the time I realized I needed more juice and butter. The sauce should look pretty liquidy at this point and I just didn't have it right. Anyway, all that's left to do is add the parsley, salt, and pepper!

It's beautiful turn it off now so it doesn't burn while you do other things.

Anyway, now for the rice. I like to use a cup of rice for every pound of shrimp, meaning three cups of rice and six cups of water. Rinse the rice beforehand (local chinx pls bestow your wisdom, I seem to half butt this part every time and idk what I'm doing wrong). Then, put it into a pot with the six cups of water, bring it to a boil with the top on and then move it to a simmer burner for 22 minutes. We're not going to just be waiting that whole time though—did you forget about the shrimp??

The shrimp need to be peeled as such, and then cooked in the sauce until they turn pink.

By this time, the rice should certainly be done! Simply add it, stir and mix really well until it's all mixed and the rice has soaked all the sauce up. With that, you have shrimp scampi!

That's all for now

@Gruench @X !effortposters

Lafayette, LA is a good food town.

sloppa

this would KILL me pic.twitter.com/AREWIke82w

— Alpha Male Bergamo (@AlphaBergamo) January 12, 2024

Recipe here: https://www.delish.com/cooking/recipe-ideas/recipes/a53818/easy-crock-pot-chicken-and-dumplings-recipe

My girlfriend (male) doesn't like it even though she likes the taste of c*m and it has the same consistency. She's out of town visiting family alone since we're back together but not that back together if you know what I'm saying.

Anyway, made this for myself and the hot neighbor.

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.

No cap I hate it when big food websites (recipetineats) advertise a guide as being quick and easy, but the first step of the recipe is to marinade something for 24 hours and to pre prepare a stock before you even start cooking. So here is a beef burgundy that takes 45 mins of real work tops and like 3 hours in the oven. (Also no whack ingredients that you only use once and never again)

Start off by chopping up some beef chuck steaks, carrots, white onions (in big pieces, don't dice), and mushrooms. Put some oil in your Dutch oven and start warming it on a low heat for like 5 minutes. Then throw your carrots in and turn the heat up to full. Most recipes I've seen say to leave the oven on the stove until it's ready to scorch your food but I feel like it's bad to let it get too hot without food in there. Keep stirring your carrots until they start to burn on the outside, then use a spoon to transfer them to a bowl. Throw the onion in next, and keep the heat at full.

These should toast quickly, move them back into their bowl once they've been browned nicely.

Do the same to the beef, add it in batches if it's too juicy. Add the mushroom last to soak up all of the leftover beef juice before moving them back out.

Add in a few small tubs of tomato paste, I accidentally used pizza base sauce but it worked out . Stir it around the pot for a few minutes or so to cook it, add some thyme while you're at it.

To thicken the sauce I added 5 teaspoons of regular flour. Teaspoon is a chad move here because the flour doesn't clump if you add small amounts each time.

Add most of a bottle of Pinot noir or Shiraz, and a lot of beef stock.

Add the rest of your ingredients, and top up with more beef stock if you don't think it's full enough. It doesn't matter if it feels soupy, it will thicken up in the oven.

Once you've got it boiling again, put the lid on it and move it into the oven, and bake it at 350 F for 2 and a half hours. You shouldn't need to stir it.

Once it's done it should have reduced by itself.

Here it is with gnocchi