It’s not a sport, it’s a lifestyle yo! Dont b hatin

One of the things I like doing is making faux crab cakes using canned tuna. Add all of the typical crab cake ingredients, such as old bay seasoning, bread crumbs, cornmeal, egg, bell pepper or jalapeno, onion, and whatever else you fancy, and prepare it just like a crab cake (alternately, it’s akin to the process for…

Ouch at having to deal with that on an international trip. Kind of defeats the purpose of travel if you can’t take in the culture. I broke up with my gf a month or so ago because she was too picky and I couldn’t enjoy food or my cooking with her. “What’d you think of the foie gras and toast?” “*shrug* Yeah, its ok.”…

Please parents, do the world a favor by not raising picky eaters. God help the person that has to date a picky eater. *nod of knowing*

According to the Geneva convention, that would be the grilled mac n cheese sandwich. Once the mac n cheese becomes lobster mac, the red line has been crossed and a meeting of the United Noshings must be called into session.

This is the result of decades of health conscious fads. =/ Kind of like how certain people are horrified at the thought of eating a potato (starchy carbs! eww!! I can’t eat that i’ll get fat!!!) even though a baked potato is very low in calories, has fiber, potassium, and lots of other good things.

This. Using mayo on the bread instead of butter gets a wonderful crisp and keeps a nice soft texture on the inside.

Yeah and less water to wash. Normally, when I do my rinsing by just sloshing the rice around the rice bowl, pour out, rinse, repeat until clear...I think waste a good gallon or so. Since I’m in LA and we have a drought and huge water use penalties right now, every fluid ounce saved is important.

Something like this seems like it will use less water, especially smaller portions of rice.

En serio, homie. Undercooked chicken is extremely popular at Japanese izakayas / yakitori places. I’ve never gotten sick from it and sometimes prepare my own chicken a little underdone...it’s juicier and more flavorful; worth trying from a reputable place (there are special chickens for this). I think my exposure to…

I could see fake cheese spreads working, using nuts or beans. Hummus has a great spread quality, using chickpeas. Add in some binders, and something to contribute the salty sour taste that mimics the fermentation process...doable. I don’t think I would voluntarily choose fake cheese over real cheese, unless I was…

I’ve used milk to wash off the remnants of peanut butter in a jar. I would usually use it for something like a meal replacement smoothie, but the peanut butter milk also works really well for making some flavorful french toast or any other kind of sweet thing requiring milk. This is why I get fat.

I exercise so that I can eat delicious food, and more of it. With an hour or so of intense exercise, I can enjoy 3000 calories a day. That makes for a good deal of yumminess.

I think this would be good if you just have one or two holes to close up and don’t want to buy a big thing of spackle...but if it’s looking like the wall in the picture....maybe spackle would be better. Yo!

Garlic is the alpha and the omega, the beginning and the end. Ahhhhmennnnn.

I always salt eggplants and treat it like meat, where letting it sit with salt can flavor and tenderize it.

I wonder if there will be an h265ify?

Little known fact: this is where the idiom “not worth a lick” originated*

yassssssssss

lol there could also be a drink called “I can’t handle this”!