Frank Oliver was born in Sydney, Australia. As a young man, he studied kangaroos in his native Australia. Oliver lived, ate and traveled with the kangaroos, developing a leaping ability that rivaled the animals he studied. Seeing an opportunity to make money, Oliver decided to parlay his new-found leaping abilities into a boxing career.
Ah yes leaping, the most important skill for a boxer to have.
Frank Oliver was born in Sydney, Australia. As a young man, he studied kangaroos in his native Australia. Oliver lived, ate and traveled with the kangaroos, developing a leaping ability that rivaled the animals he studied. Seeing an opportunity to make money, Oliver decided to parlay his new-found leaping abilities into a boxing career.
Ah yes leaping, the most important skill for a boxer to have.
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AtomikaLive fast and get fucked or whateverRegistered Userregular
This show is like a super well-shot mystery/thriller sci-fi thing about Silicon Valley and if they discovered something metaphysically huge, and it led to someone's murder to keep control of it
It has, like, the visual and acoustic aesthetic of Hannibal without the gore and less surreality
I think they've mostly told us what's going on in the first episode but I'm very interested in the details
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Powerpuppiesdrinking coffee in themountain cabinRegistered Userregular
thank you for your pitch
I'll put it in the hopper and get back to you in 3-4 business days
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
after a while it kind of got too much for me and I dropped off it but I respect the strong style
also, the food. Eating people never seemed more appetizing.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
edited May 2020
I thought my quarantine cooking would be all about big fancy shit but really it has ended up being the same stuff I always cook, but taking more time with it and trying to get the cook and presentation just right. Salmon under the broiler and a caprese.
Going all in on comfort food like these smashed potatoes with black truffle and manchego, which fry for a while then finish in the oven.
Discovering just how over the top your quesadilla can go before the police come and arrest you (spent a night behind bars for this one)
And of course, cookie
Donkey Kong on
Thousands of hot, local singles are waiting to play at bubbulon.com.
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Powerpuppiesdrinking coffee in themountain cabinRegistered Userregular
cookie?!?
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Mojo_JojoWe are only now beginning to understand the full power and ramifications of sexual intercourseRegistered Userregular
Homogeneous distribution of your varieties of amuse-gueule
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
I did make a big ole sunday gravy with ground beef, onion, garlic, tomatoes, and everything. Plus meatballs. That was the sort of labor intensive thing I'd never normally do I guess. But all the photos of that are bad and I have too much respect for that sauce to shove out some grainy dark spycam footage of it.
Thousands of hot, local singles are waiting to play at bubbulon.com.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
My phone's photo roll is maybe 30% cookie.
Thousands of hot, local singles are waiting to play at bubbulon.com.
I’m playing codenames but I have to poop. I took a picture of the board and told my teammate to text me my clue if I’m not back in time. Modern problems require modern solutions.
I did make a big ole sunday gravy with ground beef, onion, garlic, tomatoes, and everything. Plus meatballs. That was the sort of labor intensive thing I'd never normally do I guess. But all the photos of that are bad and I have too much respect for that sauce to shove out some grainy dark spycam footage of it.
gravy and meatballs probably aren't, in this case, as close to kjøttkaker i brun saus as I think it is, but it still made me want to take some time and make it from scratch, soon. Maybe tomorrow.
I haven't spent enough time enjoying cooking.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
When I cook salmon under the broiler, I always use aluminum foil to line the sheet pan, rub the fish with salt, pepper, and olive oil, and use nonstick baking spray under the filet for good measure. The goal is to get the skin on the underside, which fries and crisps under the extreme heat, to release without tearing. The triple nonstick measure is sometimes not enough but when it works, it's magnificent. The thing releases all in one piece with some gorgeous maillard action underneath. That skin, which is usually not so great, suddenly becomes the best part of the fish.
Thousands of hot, local singles are waiting to play at bubbulon.com.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
I did make a big ole sunday gravy with ground beef, onion, garlic, tomatoes, and everything. Plus meatballs. That was the sort of labor intensive thing I'd never normally do I guess. But all the photos of that are bad and I have too much respect for that sauce to shove out some grainy dark spycam footage of it.
gravy and meatballs probably aren't, in this case, as close to kjøttkaker i brun saus as I think it is, but it still made me want to take some time and make it from scratch, soon. Maybe tomorrow.
I haven't spent enough time enjoying cooking.
"sunday gravy" is just what crazy italian americans call a slow cooked meat based red tomato sauce
Thousands of hot, local singles are waiting to play at bubbulon.com.
I did make a big ole sunday gravy with ground beef, onion, garlic, tomatoes, and everything. Plus meatballs. That was the sort of labor intensive thing I'd never normally do I guess. But all the photos of that are bad and I have too much respect for that sauce to shove out some grainy dark spycam footage of it.
gravy and meatballs probably aren't, in this case, as close to kjøttkaker i brun saus as I think it is, but it still made me want to take some time and make it from scratch, soon. Maybe tomorrow.
I haven't spent enough time enjoying cooking.
"sunday gravy" is just what crazy italian americans call a slow cooked meat based red tomato sauce
okay so it's not really a gravy either?
but also yeah I figured from the ingredients list. Brun saus is brown sauce, essentially, browned becamel with beef stock.
EDIT: this is not how it is served it's just a slightly overly fancy food photography thing of the process.
also, as far as I understand it, as a category, a gravy is a sauce made from the meat drippings, yes?
Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
I am not exactly certain why I've ended up focusing on the broiler for salmon cooking instead of a pan fry. I think that the pan fry you could probably get the skin really nice and poach the rest in butter or something. But there's just something about that extreme, direct heat of the broiler that turns the outside of the salmon deep orange, while the inside doesn't overcook.
I think part of it is that one of my all time favorite recipes tops the salmon with slices of pitted oil cured olives. Under the broiler, the olives totally fry to a dry perfection, and become these crispy, I don't want to make it sound unappealing, but they become this like lucky-charm-marshmallow-textured crunchy meringue of intense olive flavor, and then all the curing salt and oil ends up in the fish and, man, I don't think you can achieve it any other way.
I like that cook on salmon so much that I do it anyway when not making that recipe.
Thousands of hot, local singles are waiting to play at bubbulon.com.
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Donkey KongPutting Nintendo out of business with AI nipsRegistered Userregular
Posts
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-Indiana Solo, runner of blades
Ah yes leaping, the most important skill for a boxer to have.
I thought this was a comedy but it is a weird near future drama?
I'm into it so far anyway
Sell me on it you bakunin radical
I'm like 10 mins in, I'll sell it when I'm done this episode
Where you jump for some reason
Hmmm
@Powerpuppies
This show is like a super well-shot mystery/thriller sci-fi thing about Silicon Valley and if they discovered something metaphysically huge, and it led to someone's murder to keep control of it
It has, like, the visual and acoustic aesthetic of Hannibal without the gore and less surreality
I think they've mostly told us what's going on in the first episode but I'm very interested in the details
I'll put it in the hopper and get back to you in 3-4 business days
I knew you had big sink energy
Probably not an issue for my chemistry exam in two hours.
Acid + base = M8 self tappper
after a while it kind of got too much for me and I dropped off it but I respect the strong style
also, the food. Eating people never seemed more appetizing.
Going all in on comfort food like these smashed potatoes with black truffle and manchego, which fry for a while then finish in the oven.
Discovering just how over the top your quesadilla can go before the police come and arrest you (spent a night behind bars for this one)
And of course, cookie
@Powerpuppies is a demanding lover
Devs spoilers
And they used it to see... the crucifixion of Christ?
This is my guess.
This is the best my plating has ever been, and that's because it turns out mushroom larb is a salad that is impossible to make look bad.
gravy and meatballs probably aren't, in this case, as close to kjøttkaker i brun saus as I think it is, but it still made me want to take some time and make it from scratch, soon. Maybe tomorrow.
I haven't spent enough time enjoying cooking.
"sunday gravy" is just what crazy italian americans call a slow cooked meat based red tomato sauce
not really because of the skin itself, it's just a correlation
I usually pan fry em
okay so it's not really a gravy either?
but also yeah I figured from the ingredients list. Brun saus is brown sauce, essentially, browned becamel with beef stock.
EDIT: this is not how it is served it's just a slightly overly fancy food photography thing of the process.
also, as far as I understand it, as a category, a gravy is a sauce made from the meat drippings, yes?
Maybe I should do it
what's good for the skin is good for the rest of the fish too
my parents have become big on a fish stock based risotto as a side to fish
it's super fucking good
I don't cook fish for myself p much ever and I really should
let's both start having a fish day each week
Wait there's a fish wholesaler a block away
Hmm
I think part of it is that one of my all time favorite recipes tops the salmon with slices of pitted oil cured olives. Under the broiler, the olives totally fry to a dry perfection, and become these crispy, I don't want to make it sound unappealing, but they become this like lucky-charm-marshmallow-textured crunchy meringue of intense olive flavor, and then all the curing salt and oil ends up in the fish and, man, I don't think you can achieve it any other way.
I like that cook on salmon so much that I do it anyway when not making that recipe.
fun fact: contrary to what you hear on youtube cooking videos, grocery stores carry edible if not very ok meat and fish!
My local grocery store does not carry fish, sadly