Do you agree with them /h/food? I for one heard they don't wash their chicken in France. And Lawry's isn't being sold there either.

Reddit discusses: https://old.reddit.com/r/BlackPeopleTwitter/comments/1633m2u/the_french_need_a_reality_check_on_their_shitty?sort=controversial

What would you rather eat?

I like this page, all of them are pretty easy and convenient:

https://www.allrecipes.com/gallery/quick-easy-instant-pot-dinner-recipes/

I've done the Tortilla Soup one before and it's really good!

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

Title

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

INB4 "the only thing you'll be eating is bullets"

Price doesn't matter and please don't say only deep dish places

2 banana's

1/2 cup of Greek yogurt (I got yogurt blended with vanilla )

2 tablespoons of coconut oil

2/3 cups of plain flour

1/3 cup of wholegrain flour

1/4 cup of brown sugar

2 tablespoons of apple syrup

2 eggs

Pre heat oven @ 350f

Mix all wet and dry together and bake in a muffin tin for 20 mins @ 200 f until risen.

My work lunch is sorted now for the week.

!goyslopenjoyers

Can't stop the slop!!

Chop cucumber thin.

Pickle with salt for 30 mins.

Soak rice in salted water for 30 mins.

Slice thin carrots, red onion and chilli.

Slice raw scallion.

1/2 cup pork broth + 1/2 cup water to pot.

Teaspoon of soy sauce + tablespoon of cider vinegar + dash of apple syrup + black pepper + garlic + neutral oil = mix well for a sauce.

Braise spinach in saucepan until wilted.

Cook bacon under broiler.

Serve !

@Penny

ty @DrDoctorMD for the sauce idea

The sauce i ended up going with was gochujang, soy sauce, maple syrup, sesame oil, butter, garlic, ginger, and rice vinegar, and it was phenomenal. Smoky, sweet, tangy, honestly something I'd expect to find at a legit wing place.

I was really impressed with the air fried wings. Once they're sauced I'm not sure I'd be able to tell them apart from deep fried wings side by side.

The fries are just frozen slop nothing special.

I will share with you all a secret.

Today I had some pretty good tendies today after cashing in my GBP, and while enjoying my crisp delights I realized some of you may be ignorant to the best tendie dipping sauce ever devised.

THANKFULLY it is easy to make.

HONEY DILL SAUCE

1/2 cup mayo

1/2 cup honey (nuke it if its solid or use the liquid kind in the bear bottle)

1 or 2 tbsp of dry dill (add to taste, some dill is more potent than others)

Combine well and enjoy.

!leafs

I'm sure some of u can vouch for this

RECIPIE:

Cut cabbage into wedges. Score cabbage with sharp knife to allow chilli paste to soak in.

Brush cabbage with oil and chilli paste and season with salt and pepper.

Place in oven at high heat for 20 mins.

Sautee leek with garlic in butter until soft (NO BRONWING)

Add 150ml of milk to simmer for 10 mins.

Blend into puree, add more milk to your preferred texture, add salt to taste.

!besties !chuds enjoy with a drizzle of olive and if feeling decadent a sprinkle of fetta cheese.

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

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!

The review is a bit weird for modern standards, it never tells the readers if pizza is tasty.