pizza bout 2 times a week
fresh home made dough, fresh sauce, piles of cheese, topings galore
that isn't even bread
Post some pics and recipes
gud lukin fredo budy. doing 1:1:1 butter, cream cheese?
bought a bread machine that does pasta dough n stuff, well worth
basic bread that comes out fuckin awesome
Put in musheen:
1 cup warm water (temp per yeast)
2 tablespoons white sugar
1/4oz or 2Tb bread machine yeast (i like fleischmans)
let it rise for about 10-15 mins, then put in following order
¼ cup avocado oil (olive if ur incel)
3 cups bread flour
1 teaspoon salt (onto flour, don't drop in yeast)
comes out like jap milk bread, tasty af
cook a lotta fosh
cheap frozen tilapia filets from walletworld
simple sautee w/ salt + pepper in whatever oil available,
kinda "deglaze" the pan with vinegar with the fosh still on the pan tho (cuz not really making a sauce of any volume, just getting hot vinegar and oil and the pan bits up into the fosh filet
then just serve plain or in tortillas w/ cabbage if feelin fancy
i make a mean lasagna w/ ground pork and ground beef
pulled pork carnitas in the slow cookr (don't be stupid and pour soda pop in it like soccer moms do use actual fresh squeezed citrus fruit juice holy FUCK i'm angry now)
i lost my food processor in the divorce and i'm too cheap to buy another so i don't make as much salsa as i used to (FUCKIN BITCH she's a shitty cook)
>>1186>gud lukin fredo budy. doing 1:1:1 butter, cream cheese?
Thank. Yes that's the ratio I used.
Tonight, pot roast. Never made it before. We have Angus butt roast, celery, carrot, onion, garlic, potatoes, and I'll throw some peppers in for good measure. More pics as it develops.
sounds like that lasagna be hittin doe
2.25 teaspoon yeast, my bad>>1188
howd it taste? roast is perfect fall/winter eatin. impossible to fuck it up tbh
It tasted pretty good, I'm going to add a couple more dried peppers next time to spice it up. I only needed one quart of broth, probably try some experiments too. I'll try some beets and radishes once they are grown
that gravy hittin me, looks fukn great
snagged a half beef this week u got any recipes with soup bones?
>>1202>recipes with soup bones
Not personally I don't, I've never made stocks or anything
figured i'd ask, if ur interested i'll post when i get to them
know some butchers will give em away
freezer paid for itself. grass fed steaks, brisket, ribs, mignon etc ended up $4/lb. tastes way better, can see the diff draining
where the motherfuck u findin half beef share's for $1k NIGGUh??????
>>1204>if ur interested
Good deal on the beef I recently met some ranchers and am trying to get some from them. I need a bigger freezer though. Some of the fellas at work might put up on half a cow with me though and allegedly im going hunting for deer this season. Thatd be tits
how much they askin around you?
scope poor or rural places within driving dist, look for MAGA indicators on their reviews, and mention bein worried about gommie takeover
i live rural/poor af, lucked out dude's down the street >>1207
gonna wait for lady friend to come over after tday to do stock, she reads cookbooks to fall asleep
for ref pic was 7cu.ft. freezer
hell yeah, good luck on the hunt and with the rancher budys
>>1209>how much they askin around you?
>>1208>using the fat to grease the pan
I'm going to try this one>>1209
I was wondering how big that freezer was. That's pretty decent. Hope the stock turns out good>pics
I fried chicken for the first time this weekend. Turned out pretty tasty. I added spices salt, pepper, paprika
to the eggs, dipped the chicken in flour, egg, then flour again. Next time I add more seasoning to the eggs, and brine the chicken first
your food always mak me HONGRY
u use pineapple in your rib rub?