Butter, a thin layer of marmite then a layer of cheese, chucked under the grill until it's all bubbly (or microwaved for 30 seconds when you're in a rush) is one of my favourite lunches
The one about the fucking space hairdresser and the cowboy. He's got a tinfoil pal and a pedal bin
1) Throw your dry, smallish pasta in a pot (i.e. ziti, elbows, penne, bowties, etc.)
2) Fill with cold tap water up to about an inch above the surface level of the pasta (it helps to kkind of make a level surface with the pasta before adding the water)
3) When water boils, decrease heat to maintain a simmer. Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente.
4) Remove pasta with spider.
It's pretty amazing and the remaining water is awesomely starchy because of the smaller water-to-pasta ratio.
It's also so much quicker.
I basically hate using the normal method nowadays. I avoid pasta like spaghetti because of how quick and easy this is. I love how the pasta comes out.
Make sure you use a large spider, like a tarantula. It picks up the pasta much easier than a tiny spider.
Gotta admit, I wasn't expecting quite the intensity of the reaction to that frito pie video. But I really should have done, considering it's one of those regional specialties that people have strong feelings about.
I'll put myself on the chopping block by admitting that I didn't think eggs were a bad idea, but I'm the kind of person who will make a leftovers omelette using nearly anything.
Gotta admit, I wasn't expecting quite the intensity of the reaction to that frito pie video. But I really should have done, considering it's one of those regional specialties that people have strong feelings about.
I'll put myself on the chopping block by admitting that I didn't think eggs were a bad idea, but I'm the kind of person who will make a leftovers omelette using nearly anything.
I have borne witness to an entire room of coworkers getting into a heated argument just about what the name of a frito pie is, let alone its composition.
0
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
This morning I made a breakfast sandwich and it wasn't too out of the ordinary, an egg, a couple slices of smoked ham, some crunchy leaf lettuce, but instead of the sliced Muenster cheese that i have in the fridge, I spread on a layer of Merkts sharp cheddar cheese spread. This is the stuff that comes in a little tub in the deli refrigerators at like every grocery store I've been to, it's akin to pub cheese.
Let me tell you, that stuff really works well with eggs and ham, delicious sandwich.
+1
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Gotta admit, I wasn't expecting quite the intensity of the reaction to that frito pie video. But I really should have done, considering it's one of those regional specialties that people have strong feelings about.
I'll put myself on the chopping block by admitting that I didn't think eggs were a bad idea, but I'm the kind of person who will make a leftovers omelette using nearly anything.
I have borne witness to an entire room of coworkers getting into a heated argument just about what the name of a frito pie is, let alone its composition.
I honestly don't think it would have gotten my goat as much if it was someone familiar with the original food chopping and screwing it. But you can't ignore the composition of a regional dish while simultaneously saying "I know, right? That's just how they do it here."
+1
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
Well, this is the same man who was intending to do a show where he traveled to other countries and taught them about how they were cooking their regional food incorrectly.
Ideally pasta should be cooked in plenty of water with a fair amount of salt in it. Pro-gastronomists (ie, scientific chefs) generally cook their pasta in shitloads of kosher salt (like, a tablespoon for a half-gallon of water). Absolutely don't do that with iodized salt though.
JKLA says you don't need a lot of water. He cooks long pasta in this vid in a half inch of water in a skillet and talks about why you don't need a lot of water for dried pasta.
There are milk dispensers in Slovenia, as means of allowing small local farmers to more cheaply get their product sold. You can buy a bottle on the right side there if you didn't bring one with you and then have it filled&sealed. They even have the farms the milk is from listed right on the front.
I've never had any mite, I've been too much of a scaredy cat.
0
JedocIn the scupperswith the staggers and jagsRegistered Userregular
My high school chemistry teacher used to give us take-home assignments, and he'd knock off ten points for every day you were late turning it in. However, he had a whole flat of these little jars of Vegemite, and he'd reinstate ten points for every heaping spoonful you ate in front of the class.
Every time an old jar ran out and he had to open a new one, he'd crack the seal and dramatically sniff it like some kind of yeast pervert while we all screamed and groaned.
Man, I need to give Mr. Jones a call some time, he ruled.
Posts
They go well with hot sauce as a snack.
I'm basically Gordan Ramsey at this point.
You are so much better than Gordon Ramsay.
Hope its good
Supermarket Instant Coffee - Which One Tastes Best? 14:23
https://youtu.be/8cIqLvJz8VM
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
spread it on thin for best results
Steam ID - VeldrinD | SS Post | Wishlist
Butter, a thin layer of marmite then a layer of cheese, chucked under the grill until it's all bubbly (or microwaved for 30 seconds when you're in a rush) is one of my favourite lunches
@Karl, it's pretty amazing.
1) Throw your dry, smallish pasta in a pot (i.e. ziti, elbows, penne, bowties, etc.)
2) Fill with cold tap water up to about an inch above the surface level of the pasta (it helps to kkind of make a level surface with the pasta before adding the water)
3) When water boils, decrease heat to maintain a simmer. Remove the lid, stir and cook for 4 minutes 30 seconds or until al dente.
4) Remove pasta with spider.
It's pretty amazing and the remaining water is awesomely starchy because of the smaller water-to-pasta ratio.
It's also so much quicker.
I basically hate using the normal method nowadays. I avoid pasta like spaghetti because of how quick and easy this is. I love how the pasta comes out.
Make sure you use a large spider, like a tarantula. It picks up the pasta much easier than a tiny spider.
I'll put myself on the chopping block by admitting that I didn't think eggs were a bad idea, but I'm the kind of person who will make a leftovers omelette using nearly anything.
I have borne witness to an entire room of coworkers getting into a heated argument just about what the name of a frito pie is, let alone its composition.
Let me tell you, that stuff really works well with eggs and ham, delicious sandwich.
I honestly don't think it would have gotten my goat as much if it was someone familiar with the original food chopping and screwing it. But you can't ignore the composition of a regional dish while simultaneously saying "I know, right? That's just how they do it here."
I wouldn't use vegemite as a peanut butter replacement just in general terms. And what veldrin said.
https://youtu.be/KzZtriR_lxQ
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
"Product contains no fruit juice."
It's super delicious man
I can totally see how it goes well with butter and cheese
This will be here until I receive an apology or Weedlordvegeta get any consequences for being a bully
JKLA says you don't need a lot of water. He cooks long pasta in this vid in a half inch of water in a skillet and talks about why you don't need a lot of water for dried pasta.
https://youtu.be/P6QWoOQMvE8
Need some stuff designed or printed? I can help with that.
Because its full of starch
is this real
is this REAL
look they have bread vending machines in Belgium and hot drink and soup vending machines in Japan and China
CAN I TRULY VEND A POTATO
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
https://www.youtube.com/watch?v=Y3rGPXXk8VE
Or, you know, just eat it out of the jar.*
Fark. I ran out of vegemite two weeks ago. Damn this current travel environment.
*Possibly unadvisable if not Australian.
http://newnations.bandcamp.com
Every time an old jar ran out and he had to open a new one, he'd crack the seal and dramatically sniff it like some kind of yeast pervert while we all screamed and groaned.
Man, I need to give Mr. Jones a call some time, he ruled.
Marmite has a sweet edge, it's gross.
Hey, I'm making pizza, I'm Dad
That must also be why I'm gross.
Fixed