Here is what toad in the hole is supposed to look like.

Sausages inside a Yorkshire pudding

Here is the NYT version

Eggs inside a piece of toast

It's not exactly a complicated dish.

Thread full of confused and outraged

https://twitter.com/ShowerAbsolute/status/1652043297496375330?t=9kz9osjWAKz6P0yVnK5Ukg&s=19

NYT continuing their impressive trend of every single article about Britain being completely wrong

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.

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

This is the quintessential Singaporean dish I crave for when I'm in a cold and foreign land

The soup is laden with herbs and spices, and tinges strongly of pepper and garlic to warm your cold, cold heart.

Admittedly I fricked it up and doused a bit too much of dark soy sauce since it's not supposed to be this dark

It's supposed to look something like this on the left in the picture below, but right now mine looks like the Malaysian () variation of the dish which is darker coloured and more herbal tasting and much less peppery. And I feel like an r-slur for peeling 20-30 pieces of garlic after seeing in the picture that it wasn't necessary I was trying to recall if the garlic was peeled or not and I remembered wrongly, I guess it's one of those ingredients you don't really notice since they're not the star of the dish, but yet they're an essential ingredient in making that dish.

It's usually served with dough fritters (top in the picture) and rice, and braised pig trotters (right in the picture) if you're feeling fancy but I didn't want to overeat and also since this was my virgin attempt at the soup which I wanted to focus on. Jk I was lazy

Unlike our Hainanese Chicken Rice or Chilli Crab dishes I'm not too sure if it can be found served in the West, but I've definitely seen outlets that specialise in serving this particular dish around Asia.

SHOW MORE

8lb of crab

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

Back to bed time. Night night everyone.

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

My flat smells like shit, but it’s pretty good. I’m also eating it with my hands and the bread as is tradition

At the port city of Busan having some really fresh sashimi

Unfortunately I took a plane to Busan and not a train to Busan so I didn’t see any zombies

Since you guys don't know how to season chicken, I've aggregated several videos to inform you on the methods. pic.twitter.com/MTv0Hk8jBF

— jny the human (@jnyboy) March 20, 2023

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

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.

pic.twitter.com/poDNf5foGH

— THE ANIMAL EMPIRE (@itanimals0) February 14, 2024

What the heck kinda racism is this:

Obviously a Russian psyop to turn the world against Africa:

LIVE IN THE MOMENT:

At least it's organic unlike burgslop:

Check quote tweets for more.

Sir this is a Wendy's

!cuteandinvalid someone ping !.goyslopenjoyers

Just the text: The general consensus is that the American dairy industry sucks so bad that if you want decent butter you have to import it from Ireland or New Zealand. I have no idea if this is actually true, as an American my palate has been destroyed by decades of eating flavor-blasted Cool Ranch Twinkies, but the certified professional karens on TheSpruce.com tell my wife to buy foreign commie hobbit butter, and "happy wife" etc, so we buy foreign commie hobbit butter. Initially I thought it was mildly interesting that our butter purchases might be supporting the IRA, not that I'm necessarily a diaspora republican, it just seemed interesting from an abstract political pespective, like "huh", but it turns out that Kerrygold was invented by a London Jew so probably not. Whatever, it's absolutely insane to import dairy from overseas, the 100% exact opposite of eating local fresh organic, surely Greta Thunberg's ovaries burn every time we scoop off a bit of transatlantic butter on our Thos. English Muffins, but the wife likes it, and she didn't complain too much about my latest investment in limited edition almost-vintage Nintendo Switch accessories, so it seems like an easy win.

Archive: https://warosu.org/ck/thread/19858167#p19858293

From our family to yours, happy Thanksgiving. pic.twitter.com/Nhifx0sHi5

— Vice President Kamala Harris (@VP) November 23, 2023