I made some stuffed chicken wrapped in bacon and sous vide it for 1.5hr at 140f. Took it out, patted dry and quickly seared it in a hot pan. Great results. Bacon flavor infused nicely into the chicken.

I’ve been thinkin about doing gizzards for a while

Ya, but that still takes some know how to be able to do it. Actually measuring things out properly was a huge help to me when I started baking.

hmmm how about that, all throughout the Caribbean and Central America they’re called johnnycakes. Never heard of a hoe cake, probably a good thing they’re not called that here, I’m definitely not mature enough to order something like that and not laugh.

Never saw anyone else mention johnny cakes(or journey cake) online. Interesting thing though, what I know as a johnny cake is nothing like what you described.It’s pretty much like a biscuit/roll. Flour,baking power, salt, butter, and coconut milk.

I’m in a weird place with these fan games. I get the argument of “protecting the IP” but the thing is, are these games actually hurting Nintendo?

I don’t think the adjacency bonuses are clearly defined enough. My first 4-5 games felt random as shit as far as where stuff went. Finally ended up just writing all the bonuses down on another sheet of paper as a bit of a cheat sheet to help me plan cities.

Looks like the sorta game that would be fun for ~30 minutes before it just got old.

Isn’t ridiculously big pokemon in the anime like a thing? Like I know that its supposed to be ~50 feet long, but the one from the anime looks wayyyyyy bigger.

they’re pogs.

That fuckin game..... Like I knew I was in for a sad twist, but shit....

RADA RADA NOT A GAME; DUMB WALKING SIMULATOR!!!

Haha yup, same here. It’s really rare I make anything that requires more than a few hrs of forethought cause well......

Used to think I hated mayo until I made it myself.

Does anyone know exactly how much longer mayo made with pasteurized eggs will last? I’ve read anything from 2 weeks - 1 month. Seems like a pretty big gap and I’d rather not try a bunch of mayo samples till I figure out when it turns lol

While you are ok using fresh eggs(I do it all the time) pasteurized eggs are supposed to lead to a much longer lifespan of the mayo. Something like a few weeks instead of just one.

“...that you can really understand just how out of hand the whites can get.”

Eghhhh been like refreshing my email non-stop hoping for a beta key . Nothin yet :(

Pretty sure that’s been a thing for years now.

So an update on my 48hr sous vide chili. Holy fuckin hell that was sooooo good. Using oxtail for a beef broth that was then reduced and added gave the chili so much meaty flavor. Because I cooked it for so long, things also seemed to thicken up very nicely. People kept asking me what I used to thicken the chili and…