NO! STOP IT RIGHT NOW. Sugar does not go in pasta sauce.

Meat + Veg . Same bag would be cool but I’d be ok with something that could be in two different bags. Some way to use one water bath and make a full meal.

I’m in the same boat as you here. Never knew there was a starch in there. Powdered sugar is kinda hard to find around me so I just throw sugar in my blender and then sift it. Seems to work just fine for every recipe I’ve used it in thus far. Though admittedly, I haven’t tried making a marshmallow like torchbearer2…

Ok, so, canned tuna. For most of my life this was a “awwww hellllllllll nawww “ type of thing. I mean its just so far removed from what tuna actually isnt that I couldnt bring myself to eat it.

It seems like really long distances, but unno, its not really THAT far. Used to have a pedometer and an ap on my old phone. I had walked the distance from east coast to west coast of EU, then I did another one that was east to west of US and just before my phone finally died I was about to complete walking the…

I think I’d consider that to be my favorite rum.

Always loved the name “pork rinds” like a pig is an orange or something :P

Im for the meat+veg. They don’t have to be in the same bag even, just interested in stuff that can be put into the higher temp the meat requires.

Had never heard of Trobriand before. Interesting.

“Yea...this could be a healthy way to cook them while still getting crisp”

Fair enough, give it to geese. Fuck geese.

That’s the only way to make pierogies IMO. Just boiled or just fried pierogies kinda suck. The worst though is baked.

awww come on.... Virtua Tennis games are fun as hell.

I enjoyed Trigun a LOT more the second time I watched it. Like FLCL I first saw it when I was young on AS. So to me then, mostly, it was about goofy Vash, even though it did get a bit more serious later in the series. When I watched it again, older, I was able to really appreciate all the morality issues brought up in…

Crashes like hell with the Pokemon games :(

Awesome! Can’t wait to try it myself in the future. I love me some limoncello, but I seem to be always too impatient and lazy to make it lol.

Don’t have a sous vide yet, should be getting one end of next month, but I’ve been curious about making Limoncello with one. In theory, you should be able to hold it at a heat that will cause the lemon zest to infuse into the alcohol in a few hours rather than a few weeks.

I’d be very interested in this as well.