Witnessed that once in Jamaica and was blown away! That was after dude broke up the bud (mostly) one handed too. Then takes a paper out, and in one fluid motion squeezes out a perfect joint from the palm of his hand. Good times lol.
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Witnessed that once in Jamaica and was blown away! That was after dude broke up the bud (mostly) one handed too. Then takes a paper out, and in one fluid motion squeezes out a perfect joint from the palm of his hand. Good times lol.
Mr. Little?Quote:
Originally Posted by ~mikey b
Homemade Captain Crunch?Quote:
Originally Posted by skaredshtles
Philistine. :DQuote:
Originally Posted by muted reborn
Totino's pizza rolls? Highbrow going bake instead of nuke.
hand rolled?
Thanks, I'll give that a try! Pretty happy with the heat from the combo of peppers though. It's there but not overwhelming.Quote:
Originally Posted by chaka
Habanero sauce/salsa recipe you all might appreciate.
Put it all in a blender, then bring it to a boil, then simmer for 20 minutes on low, then can it in sterilized jars.
I repeat it a few times a year.
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I think everyone should own a molcajete. The crazy path and the place that I found my own, then over the years painted it, is something for many long conversations, but my stance stays. It will elevate your to the yes.
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I love me some twice baked taters but dang they're a lot of work compared to once baked ones
Smashed potatoes. A little extra work, but so good!
My neighbor grows lionshead mushrooms.
I made them into a quick 20-minute mozzarella.
They taste like vegetarian shellfish. https://uploads.tapatalk-cdn.com/202...44b94e09d0.jpghttps://uploads.tapatalk-cdn.com/202...53c0548f03.jpghttps://uploads.tapatalk-cdn.com/202...690ab66ee6.jpghttps://uploads.tapatalk-cdn.com/202...ec70423953.jpghttps://uploads.tapatalk-cdn.com/202...f7391fad19.jpg
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Cook the lionshead mushrooms like you would a little fish filet steak.https://uploads.tapatalk-cdn.com/202...9c0c3a4b6a.jpghttps://uploads.tapatalk-cdn.com/202...82984c5041.jpghttps://uploads.tapatalk-cdn.com/202...5f2274efcf.jpg
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Props to the pan/sauce choice. Thankfully you’re a veteran cook.
Absolutely gorgeous pics digging into those mushrooms that could so easily be over cooked.
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Oh yes, the quick sear is really just to infuse some fat into the mushrooms to turn their sour taste super savory.Quote:
Originally Posted by gaijin
I made it once with the mushrooms battered and fried like a true parmesean and it was soooo good... but this one was a weeknight, so I wanted to be done quickly
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Kenji’s three ingredient mac + kielbasa. A winner.
Ignore the green - that’s a colored pasta I had in the cupboard…
https://www.seriouseats.com/ingredie...-cheese-recipe
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Yummmm. I thought those green pasta were peas at first, and honestly that would probably work ok in there.
The kids allow peas in the Mac. But they won't hear of my college staple: Mac n Cheese n peas n tuna n cheese.Quote:
Originally Posted by Supermoon
I still do tuna and a box of Kraft every once in awhile for lunch.
It’s a good “I have no time and nothing in the cupboards” meal
At the time I was broke and I think store brand mac n cheese was 5/$, tuna might have been 2 or 3/$, I think butter was $1. A half gallon of milk was around $1.Quote:
Originally Posted by Supermoon