Only up-type doots.

I don’t have much time to explain - i’m melting eggplant and jicama (fuck jicama)- but cream of tartar, baking soda and a little water makes an excellent addition to meatballs. It helps to keep them moist and promotes a nice crisp exterior (if baking).

I love HH. I’d say 90% of the reason I do it when no one is around is so I don’t have to share that glorious stroganoff goodness. I do two boxes to 1lb of ground beef though - and it’s so much better.

We’re Sergeant Pepper’s l-OOOHOOOHOOOHOOOHOOOH-nely Hearts Club Band, we hope you will enjoy the sh-OOOHOOOHOOOHOOOHOOOH-w

I was advised to “save” a salmon suggestion until this week, but SE went ahead and made a ridiculous guide of how to sous vide salmon, so now I have nothing. I have a rain check for Wild Caught Alaskan salmon though, for about half of what it’s currently selling for, and no limit on weight. I’m biding my time for when…

You had me at stock stereo with equalizer sliders.

NP.

Zombie Nation - Kerncraft 400.

Easily the greatest music video of our lifetime.

It was one of those things you ate, but you weren’t proud of. I still really like Hamburger Helper once in a while, but when I do it’s when no one is around and I can destroy all of the evidence.

i made pickles instead! they are delicious. ice cream on hold, going to be in the 90s this week though so it’ll happen soon.

Instant Pot?

Got it. Don’t send noots.

Sure they can. Just with an asterisk following.

I couldn’t tell you how many times Jobu has come up in conversation this week at work.

Pressure Frying on a consumer level would lead to an average homeowner blowing their family to smithereens on christmas.

Guess which internet person you are familiar with has a freezer full of mangoes, strawberries and bananas.

two very wet socks

On top of the peeled celery. >:(

and you*. Dammit, Kinja.

So..I found this store on Long Island last time we were out to visit my gf’s family.

How many times have you fried in it?