HECKO!

!wagies we're in luck, new sauce is le good

It starts as a small mild kind of thing, really not much but a slightly mild tongue sensation.

However, the amount of spice does increase over time, some 10 minutes later and I still have a slight burn kind of spice feeling on the tongue and inner cheek area.

The spice itself isn't too flavored, it's mostly just a spicy sauce with not much other flavor. Probably the spicest sauce we've had

I love hello kitty stuff

You ever think to yourself, you know, Reddit has continually told me, over and over, that General Tso's Chicken is in fact an American dish, despite being invented by recent Chinese immigrants who noticed that Americans love nothing more than fried things and chicken nuggets? Well, I don't particularly care whether YOU thought that to yourself, but I did, and I realized there was an easy way to make this thing even more American than ever before.

Introducing General Frank's Chicken, the abomination between 1940s Chinese American fast food and good old American bar food. This is the best thing I've eaten this month, and I'm not even dead so far.

Ingredients:

1 pound of boneless skinless chicken thighs, cut into sizable cubes (try to cut them a little bigger than you would eat since they will shrink when cooking).

Marinade:

• Egg white

• 2 tbsp soy sauce

• 2 tbsp shaoxing wine

• 1/4 tsp baking powder

Sauce:

• 1/2 cup Frank's hot sauce

• 2 tbsp soy sauce

• 2 tbsp shaoxing wine

• 2 tbsp water

• 1 tbsp cornstarch

• sugar to taste (probably about 2 tsp)

Coating:

• 1/2 cup flour, 1/2 cup cornstarch, like 1/2 tsp salt, it's not an exact science

Frying:

• A copious amount of peanut or vegetable oil

Marinate the chicken in the crap I said before. Make sure you beat the egg white with a fork before adding the chicken or you will make a big mess. No, it's not ruined, stop trying to throw it in the garbage because the entire egg white stuck to one piece of chicken, it's going to be ok. Just be smarter next time. Because the chicken pieces are so small, marinating for more than 30 minutes won't do much, so 30 minutes, and it's ready to go.

Mix the sauce. There are no special instructions, just dump it all together and call it a day.

You don't need to rinse the marinade off the chicken for this recipe because you want the egg white to remain in the final cooking step. So just grab the pieces out of the marinade and dredge them in the flour mixture. Shake off the excess. This isn't the colonel's secret recipe and you're not going to get craggy KFC chicken out of it so don't be too precious about this step.

Heat your fryer oil to 375 degrees, then throw about 8 or 10 nuggets in at a time and cook for 4 minutes, flipping the nugs halfway through. A pound of chicken will go in about 3 batches this way.

While you are frying the nugs, heat the sauce in a saucepan on the stove. When all the chicken is ready, dump it all into the sauce and use a spoon to stir so every piece is coated with the ridiculous heart clogging sauce you've made. Eat the whole thing while standing right next to the stove thinking "I invented something that everyone is going to want to try" then either collapse from a massive heart attack or repeatedly vomit from the worst acid reflux anyone could have ever imagined, your choice.

If you live, empty your whiskey glass in one long pull and say out loud how much you love America.

Healthy shit

Made chicken, onion + broccoli 🐓 🧅 🥦

Sesame oil, soy sauce and leftover potsticker sauce packs. Made sure it was like 65% plants 35% meat

!goyslopenjoyers

DoorDash and Klarna have signed a deal where customers can choose to pay for food deliveries in interest-free installments or deferred options aligned with payday schedules.

— More Perfect Union (@MorePerfectUS) March 20, 2025

I don't have the best camera, the colours were more vibrant, but it gets the point across.

Tastewise it was alright. Like a 6.5-7/10. I don't really like salmon though, but it didn't taste much like one, so if talking fishes I'd say this is possibly the best salmon I've ever had.

The dish itself comes from the The Diet of a Medieval Saint episode, the link to that episode as well as the recipe can be found on his website: www.tastinghistory.com/recipes/stcolumbassalmon

It is a reconstruction of a dish potentially eaten by St. Columba on the Scottish island of Iona around 6th century, which was done using 14th century sources. It consists of salmon poached in white wine and served with a herb paste made of parsley, white wine, white wine vinegar, thyme, bread and other spices.

!masterchef r8 h8 masturb8

- 11 votes

- 3 votes

!jannies the fricking auto title isn't working fir youtube videos. Also someone tell aevann I got the fricking money and so won't be bothering him.

It felt like they were huge for like two years in the early 2010s and then completely disappeared. I went to their youtube channel and now it's just this guy zonked out of his mind doing "podcasts" by himself for less than 10k views each.

What happened to them?

mettwurst on a good piece of baguette,

gendarme (the meat cubes)

pretzel

and flamenkuch

>yumyum it was very good <3

I'm new to the whole hot food thing but I've been really enjoying it. I've enjoyed hot sauce in the past, but I've always kept it on the mild side. Wodie, recently I've been eating veggie burgers from the joint that has the HOTTEST burgers I've had in my life. Those burgers have me sweating and my insides burn for hours afterwards, but I love it! So I bought Tabasco sauce and I've been throwing that on everything but I'm already desensitised. I want to go hotter, but not too hot. Like, I'm not ready for Carolina Reaper yet. What's next on the heat scale?

Everyone is jerking her off on /r/brisket…

… but the chuds of /r/smoking are disgusted.

https://old.reddit.com/r/smoking/comments/1jalb5j/aint_no_way/

A cow died for this

That actually makes me sad. Their entire existence led up to...this.

Not their entire existence. Hopefully whoever got the other cuts knew what they were doing.

He says it's smoked.

But It looks roasted with the concept of being smoked.

It identifies as smoked

So you baked a brisket... With less even temperature control, for a slight smokey flavor.

Could have just used a Traeger.

Dont have a Traeger but there is nothing wrong with using one. Its going to make better smoked _____ than most restaurants and "pros" if you know what you are doing.

I have one. I have made some very good food on it. I dont use it anymore just because i like fire management.

No one has a sense of humor anymore

Have to add a jk or /s or something otherwise it's viewed as a statement. It's always been that way online since ICQ and AIM and Yahoo days.

Whole plethora of ways to show intent.

Looks like he used Dijon mustard?

it's a woman lol

Ahhh.....

JUST USE THE FRICKING OVEN IN YOUR KITCHEN

I DONT FRICKING HAVE ONE.

I'M SORRY I DIDN'T KNOW THAT!

ITS OKAY I FORGIVE YOU

THANK YOU! I APPRECIATE YOU GIVING ME THE SPACE TO MAKE MISTAKES

I HOPE YOU HAVE A GREAT DAY

I'M GOING TO TRY, I HOPE YOU HAVE SUCCESS AND FIND FULFILLMENT IN YOUR WORK AND FREE TIME THIS WEEKEND!

SAHM here of 17mo twins here ; always fulfilled.

!meatshit

I didnt fricking realize this until i got the fricking register

Feels like a middle finger from whoever came up with that. I'm not hiding the cheese, that's all there is.