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Discussion in 'Foodz & Booze' started by minty, May 24, 2012.
He smote the Philistines, even unto Gaza, and the borders thereof, from the tower of the watchmen to the fenced city.
NOT FROM THE TOWER TO THE FUCKING FENCED CITY!!!!!!!!
Made these camembert fuckers two weeks ago, so they're really runny.. wonderful and disgusting at the same time.. apart from the mustard seeds, there's everything.. walnuts are probably my fave sub-ingredient.. apart from the spicy stuff, of course.
Pickled in sunflower oil, it's so unbelievably greasy that it has this sort of reflective, flashy aura..
That looks like you swallowed a deli plate, a hot load of cum, and then vomited it up.
I want to eat it and rub it on my body
Yeah, you pretty much nailed the description of the actual taste.. That's why it's best served with beer and dark bread.. to dampen the horrendous freakshow circus of flavors, at least a little.. Mine looks like shit cause i picked a jar that was too narrow, so kinda squished it while i was trying to fish it out.. Here are few pics of some more orderly looking attempts(tho they are not as runny :/ ), these cheeses are really decorative, while they are still pickled..
I got some meat and boiled it.
just steak and french fries nothing special about the prep but good for a quick meal after a bit of drinking
maple glazed donut
crispy n crunchy chicken wings with some sort of maple dip
couple o P & SB J sandwiches
Post some pics next time you fucking cocktease, we wanna judge you on how shitty your food choices are.
NO i will not and i will continue to be a cocktease. Nothing wrong with slathering some P & J all over the body and getting some bitch(or bastard) to lick it off me
On topic beef burgers. 2 to be exact. Delicious and quite filling.
Thai chicken and coconut soup:
Did you use fresh pus as the soup base?
I'm on to you @Radha the Buttwhisperer
Appearance-wise, that looks accurate. If you didn't use a ton of fish-sauce, you did it wrong, however.
Only the freshest
damn, you caught me. Although I think that's a water chestnut.
I have a giant container of SQUID brand fish sauce that tastes like the sharpest and saltiest of fish bungholes. I have been told that some azn countries use it like Ketchup, so in recipes that call for it, i use it thusly. In great drippy, rank splashed doses of it..
You are def doin it right. My room mate is Thai and errthing she cooks uses tons of it. It's something I struggle with, and sort of precludes me from making authentic Thai, since I sort of hate the shit. These are problems of being raised on an Irish immigrant palette.