On cheese with barbecue, some of the oldest central Texas places give you a chunk of cheddar cheese with their bbq along with the pickles and onions.
The newer ones don’t really but it’s enough of a thing that chains like Rudy’s also have a brick of cheese in their fridge case next to the line to get as a side.
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3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Am I crazy that I don't want vinegar introducing other flavors to what I'm putting it on? I want a smelly acidic bite and that's it, if I want it to taste like apple or malt or anything else I'll do that separately, am I just gravely mistaken?
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DaimarA Million Feet Tall of AwesomeRegistered Userregular
Am I crazy that I don't want vinegar introducing other flavors to what I'm putting it on? I want a smelly acidic bite and that's it, if I want it to taste like apple or malt or anything else I'll do that separately, am I just gravely mistaken?
Am I crazy that I don't want vinegar introducing other flavors to what I'm putting it on? I want a smelly acidic bite and that's it, if I want it to taste like apple or malt or anything else I'll do that separately, am I just gravely mistaken?
I accidentally grabbed a bottle of black sesame oil instead of my malt vinegar for my french fries one day it was, while jarring, pretty fuckin' good. It doesn't hit the same craving as the vinegar does, but I'm getting more and more convinced that sesame can go with anything. I've been debating making a sesame ice cream, but just don't have the whole picture on the logistics of how I would do it.
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KetarCome on upstairswe're having a partyRegistered Userregular
I accidentally grabbed a bottle of black sesame oil instead of my malt vinegar for my french fries one day it was, while jarring, pretty fuckin' good. It doesn't hit the same craving as the vinegar does, but I'm getting more and more convinced that sesame can go with anything. I've been debating making a sesame ice cream, but just don't have the whole picture on the logistics of how I would do it.
Black sesame paste - either homemade by grinding up toasted black sesame seeds, or a store-bought paste from a Japanese market like Mitsuwa.
Am I crazy that I don't want vinegar introducing other flavors to what I'm putting it on? I want a smelly acidic bite and that's it, if I want it to taste like apple or malt or anything else I'll do that separately, am I just gravely mistaken?
You do you, Boo.
Feel Seen, Peen
Ok but now what? Is my opinion validated? Invalidated? Do I respond with a cheeky GIF? I don't know the protocol here?!
I accidentally grabbed a bottle of black sesame oil instead of my malt vinegar for my french fries one day it was, while jarring, pretty fuckin' good. It doesn't hit the same craving as the vinegar does, but I'm getting more and more convinced that sesame can go with anything. I've been debating making a sesame ice cream, but just don't have the whole picture on the logistics of how I would do it.
Black sesame paste - either homemade by grinding up toasted black sesame seeds, or a store-bought paste from a Japanese market like Mitsuwa.
That's a solid looking recipe, though vanilla beans are way too expensive these days to use for it, so I would just substitute some vanilla extract.
Aaah how good is Bojon Gourmet?
I have a tub of Smoky Cardamom ice cream with salted caramel swirl made with her recipe in my freezer right now, and it fucking rules .
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KetarCome on upstairswe're having a partyRegistered Userregular
I accidentally grabbed a bottle of black sesame oil instead of my malt vinegar for my french fries one day it was, while jarring, pretty fuckin' good. It doesn't hit the same craving as the vinegar does, but I'm getting more and more convinced that sesame can go with anything. I've been debating making a sesame ice cream, but just don't have the whole picture on the logistics of how I would do it.
Black sesame paste - either homemade by grinding up toasted black sesame seeds, or a store-bought paste from a Japanese market like Mitsuwa.
That's a solid looking recipe, though vanilla beans are way too expensive these days to use for it, so I would just substitute some vanilla extract.
Aaah how good is Bojon Gourmet?
I have a tub of Smoky Cardamom ice cream with salted caramel swirl made with her recipe in my freezer right now, and it fucking rules .
I'm going to have to check that one out. I just upgraded from the basic Cuisinart ice cream maker that I've had for around 10 years and requires freezing a mixing bowl 24 hours ahead of time to a countertop ice cream maker with a compressor that requires no advance freezing at all (and went from a 1 quart capacity to 2.1 quarts) and I'm itching to make something interesting. I made a nice coffee ice cream with my son last weekend, and promised my daughter we can make mint Oreo ice cream tomorrow. I was thinking about making that black sesame ice cream myself, but smoky cardamom is very intriguing.
Am I crazy that I don't want vinegar introducing other flavors to what I'm putting it on? I want a smelly acidic bite and that's it, if I want it to taste like apple or malt or anything else I'll do that separately, am I just gravely mistaken?
You do you, Boo.
Feel Seen, Peen
Ok but now what? Is my opinion validated? Invalidated? Do I respond with a cheeky GIF? I don't know the protocol here?!
Fuck haters, get money.
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
My mother in law got us a pizza stone/peel set for Christmas and I used it tonight for the first time after finally mozzarella at a decent price
Alton Brown's dough recipe using the KitchenAid with the dough hook. Didn't do the 24 hour cold ferment for this one because we wanted pizza tonight, not tomorrow. Instead it proved at room temp for 5 hours. Still have half the batch which is in the fridge fermenting for another night this weekend.
Turned out real good. Fluffy and airy inside, crispy on the bottom. I'm a pizza stone convert.
My mother in law got us a pizza stone/peel set for Christmas and I used it tonight for the first time after finally mozzarella at a decent price
Alton Brown's dough recipe using the KitchenAid with the dough hook. Didn't do the 24 hour cold ferment for this one because we wanted pizza tonight, not tomorrow. Instead it proved at room temp for 5 hours. Still have half the batch which is in the fridge fermenting for another night this weekend.
Turned out real good. Fluffy and airy inside, crispy on the bottom. I'm a pizza stone convert.
Ive been trying to find buffalo Mozz for months now so I could use it on a pizza. I forgot about getting the stone too
I have a podcast now. It's about video games and anime!Find it here.
Oh that would have been a good idea. there's even a mediterranean cafe at the end of my street.
however according to the part of my brain that just did the shopping, the optimal hangover food is
- one high fibre flax seed muesli bar
- carbonated ginger kombucha
- 250g of grilled asparagus from the deli counter
Oh that would have been a good idea. there's even a mediterranean cafe at the end of my street.
however according to the part of my brain that just did the shopping, the optimal hangover food is
- one high fibre flax seed muesli bar
- carbonated ginger kombucha
- 250g of grilled asparagus from the deli counter
maybe I'll go back for the kebab later.
This sounds suspiciously healthy. I don't see anything deep fried.
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Because I don't like malt vinegar.
Have a crack and report back!
The newer ones don’t really but it’s enough of a thing that chains like Rudy’s also have a brick of cheese in their fridge case next to the line to get as a side.
You should try some avec instead.
You do you, Boo.
Feel Seen, Peen
Black sesame paste - either homemade by grinding up toasted black sesame seeds, or a store-bought paste from a Japanese market like Mitsuwa.
https://bojongourmet.com/black-sesame-dark-milk-chocolate-chip/
That's a solid looking recipe, though vanilla beans are way too expensive these days to use for it, so I would just substitute some vanilla extract.
Ok but now what? Is my opinion validated? Invalidated? Do I respond with a cheeky GIF? I don't know the protocol here?!
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
Guinness does you good
https://www.mcmenamins.com/handcrafted
I have a tub of Smoky Cardamom ice cream with salted caramel swirl made with her recipe in my freezer right now, and it fucking rules .
I'm going to have to check that one out. I just upgraded from the basic Cuisinart ice cream maker that I've had for around 10 years and requires freezing a mixing bowl 24 hours ahead of time to a countertop ice cream maker with a compressor that requires no advance freezing at all (and went from a 1 quart capacity to 2.1 quarts) and I'm itching to make something interesting. I made a nice coffee ice cream with my son last weekend, and promised my daughter we can make mint Oreo ice cream tomorrow. I was thinking about making that black sesame ice cream myself, but smoky cardamom is very intriguing.
Fuck haters, get money.
Alton Brown's dough recipe using the KitchenAid with the dough hook. Didn't do the 24 hour cold ferment for this one because we wanted pizza tonight, not tomorrow. Instead it proved at room temp for 5 hours. Still have half the batch which is in the fridge fermenting for another night this weekend.
Turned out real good. Fluffy and airy inside, crispy on the bottom. I'm a pizza stone convert.
Need some stuff designed or printed? I can help with that.
Ive been trying to find buffalo Mozz for months now so I could use it on a pizza. I forgot about getting the stone too
I ate some sashimi, it was delicious
The pieces of octopus tentacle and salmon were great
I think I ate some yellow fin tuna, I feel guilty about that
I brought some salmon pieces home and fried them in butter and garlic this morning
Pretty tasty
Might I recommend something that may contain surprise hot dogs?
This calls for a kebab
however according to the part of my brain that just did the shopping, the optimal hangover food is
- one high fibre flax seed muesli bar
- carbonated ginger kombucha
- 250g of grilled asparagus from the deli counter
maybe I'll go back for the kebab later.
This monstrosity showed up on my FB feed and I am sharing my suffering in knowing this exists.
This sounds suspiciously healthy. I don't see anything deep fried.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
What the fuck
Keep your goddamn cottage cheese and mayo away from my doughnuts
problem with living in west cambridge is that everything is yoga studios and fancy espresso joints. Bad food turned out to be too far to walk to.
The BEST Noodles in the WORLD!!! Chinese FIRE NOODLE + Street Food Tour of Chongqing - EXTREME!!! (23 mins)
I miss good old Aussie style kebabs so much.
Sorry Canada, but your kebab game is wack.
Need some stuff designed or printed? I can help with that.
The meat is just dry and flavorless everywhere and the servings are so anemic.
Actually I have found one good place.
Need some stuff designed or printed? I can help with that.