Deboning skin on chicken thighs is tedious but so worth it.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
A one pot meal consisting of turkey andouille sausage, hatch chiles, black beans, and rice. I seasoned it with a roux and Tony Chachere’s Creole Seasoning.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/12/21 05:57 AM, door88 wrote: Tony Chachere’s Creole Seasoning.
It's just the best.
I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I've had this same thing happen with cheese...after I made the baked mac & cheese.
At 8/17/21 06:07 PM, PussPeepers wrote:At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!I've had this same thing happen with cheese...after I made the baked mac & cheese.
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
With harder cheeses, you're safe to cut the mold off.
At 8/17/21 07:31 PM, Plsblossom wrote:At 8/17/21 06:07 PM, PussPeepers wrote:With harder cheeses, you're safe to cut the mold off.At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!I've had this same thing happen with cheese...after I made the baked mac & cheese.
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
This was Monterey Jack so...
I still drunkenly took my chances...and paid dearly for it the next day.
At 8/17/21 07:41 PM, PussPeepers wrote:At 8/17/21 07:31 PM, Plsblossom wrote:This was Monterey Jack so...At 8/17/21 06:07 PM, PussPeepers wrote:With harder cheeses, you're safe to cut the mold off.At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!I've had this same thing happen with cheese...after I made the baked mac & cheese.
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I still drunkenly took my chances...and paid dearly for it the next day.
if there's mold on the cheese THROW IT AWAYYYYYY
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
I'll never look back, I've got no regrets,
Cause time doesn't wait for me
I choose to go my own way
At 8/17/21 07:44 PM, TheMusicalManiac wrote:At 8/17/21 07:41 PM, PussPeepers wrote:if there's mold on the cheese THROW IT AWAYYYYYYAt 8/17/21 07:31 PM, Plsblossom wrote:This was Monterey Jack so...At 8/17/21 06:07 PM, PussPeepers wrote:With harder cheeses, you're safe to cut the mold off.At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!I've had this same thing happen with cheese...after I made the baked mac & cheese.
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I still drunkenly took my chances...and paid dearly for it the next day.
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
Trust me, I learned my lesson.
At 7/1/21 11:29 AM, Plsblossom wrote: Pancakes 😋
Creme anglaise and strawberry preserves.
looks good af
At 8/17/21 07:44 PM, TheMusicalManiac wrote:At 8/17/21 07:41 PM, PussPeepers wrote:if there's mold on the cheese THROW IT AWAYYYYYYAt 8/17/21 07:31 PM, Plsblossom wrote:This was Monterey Jack so...At 8/17/21 06:07 PM, PussPeepers wrote:With harder cheeses, you're safe to cut the mold off.At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!I've had this same thing happen with cheese...after I made the baked mac & cheese.
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I still drunkenly took my chances...and paid dearly for it the next day.
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
I take my chances with Parmesan and aged Cheddars. I have a book, On Food and Cooking by Harold McGee, that says this is okay.
At 8/18/21 09:02 AM, Plsblossom wrote:At 8/17/21 07:44 PM, TheMusicalManiac wrote:I take my chances with Parmesan and aged Cheddars. I have a book, On Food and Cooking by Harold McGee, that says this is okay.At 8/17/21 07:41 PM, PussPeepers wrote:if there's mold on the cheese THROW IT AWAYYYYYYAt 8/17/21 07:31 PM, Plsblossom wrote:This was Monterey Jack so...At 8/17/21 06:07 PM, PussPeepers wrote:With harder cheeses, you're safe to cut the mold off.At 8/16/21 10:39 PM, Plsblossom wrote: I fucked up so bad!I've had this same thing happen with cheese...after I made the baked mac & cheese.
I was making my famous Bolognese sauce and when I put the tomato puree in I noticed there was mold in and around the edge of the can. I had to throw it all out! 😭😭😭
You can see the white fuzz at the rim.
Ain't eating that shit. I worked so hard on it too.
Thankfully I found a can of marinara so I could have some spagoots at least.
I still drunkenly took my chances...and paid dearly for it the next day.
Don't risk it, please. Its not worth it, even if you gotta rebake an entire dish, sorry for your cooking, rip the mac n cheese :(
I do eat moldy cheese too occasionally. As long as it's just spots of mold, and seems limited to the surface area, and there's still a fair chunk left of said cheese that it feels worth the risk. Aged cheese or other cheese, all types.
I am curious if anyone's actually gotten sick from eating such things. Don't know anyone who has.
We salvage most mildly moldy foods really, in the rare event something does go bad. If the mold's limited to the surface you can just scoop/scrape it away. Possibly re-heat less solid foods for good measure too.
The one above maybe not so salvageable though. :/
Look at this big bastard. My newest kitchen purchase.
At 8/30/21 11:21 PM, Prinzy2 wrote: Look at this big bastard. My newest kitchen purchase.
damnnnn imagine how big a lasagna you could make with that!
I'll never look back, I've got no regrets,
Cause time doesn't wait for me
I choose to go my own way
At 8/30/21 11:21 PM, Prinzy2 wrote: Look at this big bastard. My newest kitchen purchase.
Yo is that the cast iron casserole dish from Costco? I almost bought one on Sunday.
Lemon goat cheese pasta
Butternut squash soup with bread
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 8/30/21 11:21 PM, Prinzy2 wrote: Look at this big bastard. My newest kitchen purchase.
Nice. Wonder what'd happen if you actually throw that in the oven like that hmm...
Could it be possible to self-combust compactly packed carbonated beverage with extreme heat hmmmm.
At 8/30/21 11:28 PM, TheMusicalManiac wrote: damnnnn imagine how big a lasagna you could make with that!
Garfield would struggle to finish is.
At 8/31/21 12:23 AM, Plsblossom wrote: Yo is that the cast iron casserole dish from Costco? I almost bought one on Sunday.
Lmao yes! $200. Honestly, it's going to be totally worth it. Doing coq au vin in a dutch oven was so much work. I'll be able to do it in half as many shots when I have company over, maybe even one.
At 8/31/21 04:55 AM, Cyberdevil wrote: Nice. Wonder what'd happen if you actually throw that in the oven like that hmm...
Could it be possible to self-combust compactly packed carbonated beverage with extreme heat hmmmm.
Let's find out!
I'm kidding. I've left plain club soda in my truck during summer and the tops literally popped off.
At 8/31/21 08:24 AM, Prinzy2 wrote: Let's find out!
I'm kidding. I've left plain club soda in my truck during summer and the tops literally popped off.
Woooo I'm tempted now! :D
If I'm ever in the vicinity of an oven I don't care much about/that just might be nearing its end of life/that's possibly just really robust and easy to clean this might be fun...
You should seriously buy it. It's the 7qt (6.6L) for $200. Le Creuset Canada is selling the 4.9L for $335.
Red beans & rice(not pictured)
I usually use Andouille, but I just used some smoked sausage I had on hand this time.
Definitely better with Andouille.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
A bagel with cream cheese, nova lox, tomato, and onion. To drink, a can of sparkling liquid death.
This past Saturday I made a batch of chex mix with only chex cereal as I forgot to get pretzels. :/
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
tonights dindin
Buffalo chicken taquitos
+
corn salsa
At 9/20/21 07:19 PM, door88 wrote: A bagel with cream cheese, nova lox, tomato, and onion. To drink, a can of sparkling liquid death.
This past Saturday I made a batch of chex mix with only chex cereal as I forgot to get pretzels. :/
I oughta get me some of that once.
Slint approves of me! | "This is Newgrounds.com, not Disney.com" - WadeFulp
"Sit look rub panda" - Alan Davies
Naan bread pizza
1 cheese, 1 pepperoni
2 Popeye's - white with spinach, tomato and dollops of ricotta cheese
At 9/26/21 05:52 PM, PussPeepers wrote: Naan bread pizza
This looks so gooood!
So much good food here lately too.
Just gotta share some of this summers salads.
Marigold, duckweed, mizuna kale and starflower garnish. Actual salad, cucumber, sunflower seeds, sliced radish, sugar snaps, tomato, rapeseed oil and a little fresh herbs, salt, black pepper and turmeric beneath that.
Some other belated summer meals...
Simple shrimp sandwiches with greens straight from the garden.
Most common summer lunch probably: a slice of omelette; some of that spontaneous standard salad.
That's that home-baked gluten-free bread btw @S3C. Buckwheat and oats. Found a pretty good recipe we've been running with the last few years now.
Beet greens and sliced baby zucchini fried with garlic and butter in the background.
