ilovefuzz.com

pork tenderloin + pommes dauphinois. jizz.

actualidiot wrote:pork tenderloin + pommes dauphinois. jizz.

sounds excellent except for the jizz

twss

I kinda want to do egg muffin Sundays from now on
Need me some egg rings and some freezeable muffins
And stuff to put in there as well

Disarm D'arcy wrote:I kinda want to do egg muffin Sundays from now on
Need me some egg rings and some freezeable muffins
And stuff to put in there as well

Have you tried jizz?

Disarm D'arcy wrote:I kinda want to do egg muffin Sundays from now on
Need me some egg rings and some freezeable muffins
And stuff to put in there as well

I'm not very sure what an egg muffin is, but one time I fully fucked up a tray of Yorkshire pudding and ended up with super dense savory muffins with bits of turkey. No one ate them.

friendship wrote:

Disarm D'arcy wrote:I kinda want to do egg muffin Sundays from now on
Need me some egg rings and some freezeable muffins
And stuff to put in there as well

I'm not very sure what an egg muffin is, but one time I fully fucked up a tray of Yorkshire pudding and ended up with super dense savory muffins with bits of turkey. No one ate them.

This?

That seems like it would illegal in France.

Yellow noodle watermelon pumpernickel plate

comesect2.0 wrote:Yellow noodle watermelon pumpernickel plate

comsect do not disrespect my thread if you're not going to put mango chili pops in it

I swear I ate that today!

I should post here more often, cause I've been making nicer stuff more regularly than I used to, but I've noticed that some of you eat a lot of frozen, pre-made foods and even canned foods, so here's a quick recipe for 2$ vegan spaghetti arrabiata I just made, should serve 2:

Chop 3-4 cloves of garlic with something like half a jalapeno or dried chilies and lightly sautee them in something like canola oil, for about a minute just before they turn golden. If they turn golden-brown, you're gonna have a bad time. Add in a tin of around 200g chopped tomatoes, season with salt, black pebber, a bit of sugar, basil and bay leaves. Let that shit simmer for around 10 minutes at low heat. In the meantime you cook about 300g of the pasta you prefer (I used these tiny turkish ones, but fusilli or penne are just as good). Cook the pasta until its just below al-dente, remove water and add in the sauce. Stir and let cook for another minute or two. Serve with cheese if you feel like it.
This is dead simple and only takes 12 minutes tops, depending on the pasta. The sauce is also a basic base for all kinds of other dishes. You could add in meats, sausage, chickpeas, beans or whatever floats your boat. Vegetables like celery, zucchini and green beans would also go well with this.

Looks something like this:

Looks good! I use that sort of sauce as a base or just by itself all the time, a real staple in my house.

Tonight I made this: http://www.telegraph.co.uk/food-and-dri ... carbonara/ and I can recommend it to any vegans, or other people if they're not too fussy about it actually, you know, being just like normal carbonara. It's tasty, that's the thing.

Having a couple friends over this weekend and I'm going to braise some kind of meat. I'm not sure what yet. I'm thinking about curried goat, but I've never done that specific dish and usually like to make something I'm more certain of so I don't fuck up.

Braised pork neck is soo good. Really flavourful cause of the fat.