Cue Food Thread

[flufffage]

I love food so let's talk about food. Gimme all your reliable or exotic recipes. (That means you, Balubish!)
or if you have opinions on how to make certain things for example: Ttariel, PaladinWiggles and I were having a rousing discussion about the proper way to make a peanut butter sandwich.

[SnakeShesh]

I cook Rice.

[Zuul]

I like taking bread and putting ham in between.

[Rumors]

Navajo Tacos. ehrmagerd, so good. When I come home and mom makes them...hnnnng.

http://tsgcookin.com/2014/01/navajo-tacos-4/

[Balubish]

You asked for it. This aint my favs but some good ones I made this year.

Easy made, just fried potato balls with fried fillet of pork and lingonberry jam. Yes I tried how to fry stuff, but went well.


Here I made a super good pulled pork by acciedent. With boiled potatoes, then serve with sour cream, chopped chives and dill. "Love to try dill in everything" This is summer food for me.


Homemade beef with red onion chunks and green peppar and rice. Made the gravy from the fried juice in the pan and added some mushroom soy and more green peppar to it. And tomatoes on the side.


This is also a new try thing. Smoked pork boiled in cream with lots of different green stuff and served with rice and few drops of strong mix soy uptop.


This is a big batch soup I made. And I like to make alot of food on sundays so I have lunchboxes, for the whole week. Yeah im lazy like that
And if you want I can give you step by step how to make this soup I made up 10liters made at once.


Fluff stop drewling...

[flufffage]

well shit son i wasn't expecting pictures

[Balubish]

well shit son i wasn't expecting pictures

Half of the meal is eating with your eye, if it looks good it mostly taste good. Was it to much?

[megamoose]

I like meat. Cow, Pig, Chicken. I also like Mac N Cheese Balls. They are too good.

[Ron Swansons Stache]

http://i.imgur.com/HYpFZCP.gifv

Bird scrolling through Balub's plates.

[Kaiuu]

Wow. Nice cooking.
HEE HEE HEEEEEEEEE SWEDISH CHEF BORKBORKBORKBORKBORKBORKBORKBOOOOORK

[Someone Special]

Ah shir. I should have got my old Spanish and Portuguese cook book out. I'll post some recipes the next time I see it.

[yasha]

i bake stuff

cake




pie

[Ron Swansons Stache]

[that shiny mudkip]

egg

[flufffage]

i was gonna mail u a pie but you never gave me ur address

[yasha]

I love pancakes, I am also Russian. Here are two varieties for Russian Pancakes for you all to try out.

Crepes, called blini (блини)

It's important that you use a roughly 10" nonstick pan.

1. Whisk two eggs, two cups of milk, one tablespoon of sugar, and 1/2 teaspoon salt in a bowl.
2. Gradually add in two cups of flour until you get a nice batter, but not too thin.
3. Then stir in two tablespoons of canola oil.
4. Warm up the pan to mediumish heat and use more canola oil liberally.
5. Pour in just enough batter so it covers the entire surface of the pan, just like making any other crepe.
6. Cook on one side until it's golden brown, though not bernt of course, and then flip and repeat for the other side.
7. Make sure you are putting oil back on the pan when its boiled away, this is important to do.
8. Eat them with sour cream and fruit jam/preserves/jelly/spread/whatever, shreded meat is also an option.
9. You can roll them up or eat them as they are.



When I make pancakes daily, I use this recipe, except I don't bother with the sugar, salt, or oil in the batter.


Cheesy Silver Dollar Pancakes, called syrniki (сирники)

1. Mix 1/2 pound of farmer's (or cottage) cheese, one egg, and some of the flour in a bowl until it's like a dough.
2. From the dough, shape about five or so pancakes with your hands.
3. Use the rest of the flour to cover the pancakes.
4. On a medium-high skillet, melt just more than one tablespoon of butter.
5. Put all of the pancakes in the pan and fry them until both sides are golden brown.
6. Eat with sour cream and jam like before.



I adapted the recipes from russianbites.com because I was too lazy to translate out of my russian cookbook. But please tell me how they go.

[flufffage]

and here i just made mushroom carbonara yesterday
im gonna make truffles tomorrow maybe

[yasha]

More Russian food. If you are familiar with eastern bloc dumplings, then it's likely you've eaten pierogi. While I have nothing against them, I find that they're usually mostly filler. Instead of this Polish type of dumpling, I suggest that you try the Russian variant called pelmeni (пельме́ни).

To make them,
1. Go to a Russian food store and buy a bag, or ten, of them. This is easily done if you live anywhere near a major city between Washington D.C. and Boston.
2. Follow the instructions on the bag.
3. Enjoy with sour cream.

[Birk]

Recommending pelmeni over piergoi? My kinda person.

[HausOfJoel]

Shrimp Ceviche is the best thing ever

[xalde]

This is a cake a coworker and I made to submit to a charity auction. Lemon cake with berry filling and buttercream frosting dusted with lemon zest.

[xalde]

Also, since the Minnesota State Fair is less than a week away I'll have more food porn. Here are some favorites from previous years:


Deep fried banana split with lingonberry sauce.


Cheesecurds!


A bucket of fresh chocolate chip cookies, and heading to the "all you can drink milk" stand with friends.

[flufffage]

Ohh, Minnesota, how I love you. I'm looking forward to my weekend at the State Fair this year. Much fair, very food.
also since we're neighbors, xalde, we should be friends

[flufffage]

So I decided to channel my inner Balubish and make Swedish meatballs for dinner.
Using one of my great-great-grandmother's recipes, luckily it had already been translated lol.
I also made these lovely marinated cucumbers and a grilled corn salad.

[Ron Swansons Stache]

So I decided to channel my inner Balubish and make Swedish meatballs for dinner.
Using one of my great-great-grandmother's recipes, luckily it had already been translated lol.
I also made these lovely marinated cucumbers and a grilled corn salad.

Needs moar gravy.

[flufffage]

Needs moar gravy.

even the leftovers are good

[Balubish]

Needs moar gravy.

even the leftovers are good

Meatballs are always good, even they day after. I do recommend this. Beetroot Salad with meatballs sandvich.

[xalde]

Ohh, Minnesota, how I love you. I'm looking forward to my weekend at the State Fair this year. Much fair, very food.
also since we're neighbors, xalde, we should be friends

Neighbors? So that's who's been stalking me =P. I'm near Lindstrom, how neighborly are we?

I'll be at the Fair all day Thursday helping out the Physics Force at the carousel park stage if anyone happens to be there that day. Most likely Saturday afternoon as well. Plus one or five other days.

Everyone else should take a trip up to MN to visit the State Fair. Even Balubish, then you can visit some of Sweden's sister cities.

Heck we should just do a big meetup and share all these foods in person.

Speaking of the Fair, I'm looking forward to these new foods (in addition to my normal favorites):


Walleye Stuffed Mushrooms


Sweet Potato Taco


Dessert Nachos

[flufffage]

Walleye Stuffed Mushrooms

oh these look good
rochester so sorta not kinda neighbors but its close enough
unfortunately i can't go to fair until i get paid rip and then it has to coincide with a day off so i don't even know when i'm going
my friend is going this weekend, and i'm off too but no money so RIP
with my luck my next day off will be after the fair is over :c

[Balubish]

Hot Dish w/ Balubish is back.

Noodles boiled with broth, fried wok "green healthy shit" fried a bit, chopped down pork filé and chicken fried, and added mushroom soy to all of it. Delish!

[Rumors]

Getting a pumpkin this weekend and making a giant pot of this. Tis the season for pumpkins...




Pumpkin and Carrot Soup

[flufffage]

OH MY GOD PUNKINS

i love roasting the seeds and doing like little batches with different flavors, like i'll do some with like just salt and pepper, but then i'll do some with chili powder, or some with garlic and stuff

punkins tho
pumkin creme brulee pumkyn pie pumpen muffins poomkin scones pumken turkey chili pumki fudge pemkon evERYTHING

[yasha]

I made Bolivian Cheesy Cornbread today, the recipe courtesy of potatoes.

[megamoose]

Can somebody send some rice and steak to my college please? I want some... ;.;

[disengage]

I made tiramisu. My favorite dessert.

[disengage]

I like simple pasta dishes.

Spaghetti aglio e olio (spaghetti with garlic and oil)

[Rumors]

Every time I look at this thread:



Also an excuse to show off a fresh gif. >_<

[disengage]

Need more posts here!

Pork belly, celeriac puree, seared scallops, and parmesan roasted asparagus.

[yasha]

dis is a good cook

[flufffage]

dis is a good cook

[L0wsound]

Need more posts here!

Pork belly, celeriac puree, seared scallops, and parmesan roasted asparagus.

Hey Disengage,
Where do you live again?
:]

[Rumors]

Just realized no one has posted anything sandvich related. Seeing as everyone has their particular sandwich of choice, thought I'd post one of my basic yet favorite sandvich recipes of choice:
-deli-cut ham, or roast beef, sometimes both?
-provolone cheese, sometimes muenster
-a bit o' onion
-tomato
-lettuce
-mustard
-a small amount of ranch
-mayonnaise/miracle whip
-a small dash of celery seed (too much and it overpowers the sandvich, just enough and its a great complement to me)
-in between a 7-grain or plain wheat bread

Optional add-ins are 2-3 avocado slices and a little horseradish when I a want a little kick to my sandvich

Throw some pickles/potato chips/potato salad on the side, best lunch ever when I want a good lunch without starting the oven/stove

Would love to hear what anyone elses fave sandvich is




Edit* Balubish made a sandvich post too. Dem meatballs

[Balubish]

That looks good, mmm sandvich

[Kaiuu]

I don't even know if it qualifies as cooking.
Super easy eggs, takes like 2 mins max.
Tastes really good with salt / pepper / spicy stuff
http://www.incredibleegg.org/recipe/mic ... -scramble/

[flufffage]

what a sandwich

FIRST OF ALL CHOCOLATE MILK OKAY? GET ON MY LEVEL

-toasted sourdough
-mayo and horseradish (what do you mean a little? what do you mean when you want it? the answer is yes, always, and enough to clear my sinuses thanks)
-lettuce and roma tomato (I wish I had proper sliceable tomatoes, romas get messy when you try to eat your sandwich)
-shaved turkey breast
-muenster cheese
-sauteed mushrooms
there's only one thing I'm missing...

[flufffage]

I'm sorry but food puns:

( ͡° ͜ʖ ͡°)

[Rumors]

what a sandwich

FIRST OF ALL CHOCOLATE MILK OKAY? GET ON MY LEVEL

-toasted sourdough
-mayo and horseradish (what do you mean a little? what do you mean when you want it? the answer is yes, always, and enough to clear my sinuses thanks)
-lettuce and roma tomato (I wish I had proper sliceable tomatoes, romas get messy when you try to eat your sandwich)
-shaved turkey breast
-muenster cheese
-sauteed mushrooms
there's only one thing I'm missing...

Thats a very delicious looking sandvich, I'll have to use sauteed mushrooms sometime. ^_^

Depends on how credible your source of horseradish is. If you get it from the store, lots. If you get it from the farmer lady down the road who makes homemade horseradish more powerful than most biological weapons, then you use a little.

I don't like roma tomatoes much either, one giant slice of tomato, hnngyes

[Doctor Galaxy]

Since we're talking about sandwiches, I'll share mine.
Disclaimer: I've got this unorthodox thing about putting siracha sauce on everything that I eat.
So what I usually get together is:
- Honey-wheat bread
- Turkey lunch meat
- Ham lunch meat
- Pepperoni
- Pepperjack cheese
- Pickles
- Lettuce
- Tomato
- Spicy mustard
- Siracha

I like to toast the bread first, followed by putting the meats with the cheese together. From there I like to place the sandwich in the oven so the cheese can melt and the meats can cook a bit, but not to leave it in there for too long on count of the bread getting burnt. After that it's just placing everything together with some sweet tea.

I don't have a picture of one, but I do have a gif to relate to how I feel when making/eating one:


Also Fluff that's like the first time I've seen anybody put mushrooms on a sandwich before.

[flufffage]

Disclaimer: I've got this unorthodox thing about putting siracha sauce on everything that I eat.

I've had some sandwiches with a sriracha mayonnaise, it was amazing.

I like to toast the bread first, followed by putting the meats with the cheese together. From there I like to place the sandwich in the oven so the cheese can melt and the meats can cook a bit, but not to leave it in there for too long on count of the bread getting burnt. After that it's just placing everything together with some sweet tea.

Excuse me but doesn't everyone toast their sandwich bread? It holds up so much better... And the melty cheese warm meat ughhhhhhhhhhhhhhhhhsoooogoood...
also sweet tea yes

Also Fluff that's like the first time I've seen anybody put mushrooms on a sandwich before.

OMG UR KIDDING ME
Normally I do sauteed mushrooms and onions on roast beef sandwich
but then thought aw heck why not
its amaze
messy
but delish

[flufffage]

that wasn't what i put there..........
i mean cookies yes but...

Thats a very delicious looking sandvich, I'll have to use sauteed mushrooms sometime. ^_^

Depends on how credible your source of horseradish is. If you get it from the store, lots. If you get it from the farmer lady down the road who makes homemade horseradish more powerful than most biological weapons, then you use a little.

I don't like roma tomatoes much either, one giant slice of tomato, hnngyes

we make our own horseradish saus and "can" it (the FDA hasn't found a way to successfully - read: safely - can horseradish with home canning equipment i.e. traditional water bath or pressure canner, so even though the jars are sealed, the stuff can still go bad - usually lasts like 2 months in fridge or so- we froze a jar of the last batch so idk how that'll turn out lol its an adventure!!!)

its basically 2 lbs fresh/crisp horseradish root(farmers market) which grates to about 2 c grated (i cry when this happens. i cry lodz. #worhtit)
1/4 tsp powdered ascorbic acid (FruitFresh brand or something idk)
1 c white vinegar (you can also use lemon juice- i recommend this if you eat lodz of fish)
1/2 tsp canning/pickling salt (optional- besides flavor it helps with and color and pungency)

its easy, just wash trim and grate the horseradish and mix in the acid and salt. The vinegar stops the heat from developing, so depending on how spicy/hot you want the horseradish to be, let it sit in fridge for like 30 min to an hour if you like it hottttt (we do like 20 ish min usually), then ur good to seal them jars and enjoyyyyy. oh btw this yields about one pint jar, I'd recommend not making bigger batches (unless you know you'll use it quickly) as the pungency fades over time.

[Rumors]

we make our own horseradish saus and "can" it (the FDA hasn't found a way to successfully - read: safely - can horseradish with home canning equipment i.e. traditional water bath or pressure canner, so even though the jars are sealed, the stuff can still go bad - usually lasts like 2 months in fridge or so- we froze a jar of the last batch so idk how that'll turn out lol its an adventure!!!)

its basically 2 lbs fresh/crisp horseradish root(farmers market) which grates to about 2 c grated (i cry when this happens. i cry lodz. #worhtit)
1/4 tsp powdered ascorbic acid (FruitFresh brand or something idk)
1 c white vinegar (you can also use lemon juice- i recommend this if you eat lodz of fish)
1/2 tsp canning/pickling salt (optional- besides flavor it helps with and color and pungency)

its easy, just wash trim and grate the horseradish and mix in the acid and salt. The vinegar stops the heat from developing, so depending on how spicy/hot you want the horseradish to be, let it sit in fridge for like 30 min to an hour if you like it hottttt (we do like 20 ish min usually), then ur good to seal them jars and enjoyyyyy. oh btw this yields about one pint jar, I'd recommend not making bigger batches (unless you know you'll use it quickly) as the pungency fades over time.

Yeah, if it instantly brings a tear to my eye when I open the jar I know I'm in for some heat

I'd like to try canning on my own sometime, just worried I'd do it wrong and mess the canning up and make myself and potentially others sick. One of our neighbors gives us some of her horseradish semi-regularly. So good on sandwiches, brats, yum.

The stuff I see in stores is weird. It says it is horseradish but its not true horseradish. Full of preservatives and other stuff because yeah, goes bad quick. Good in a pinch, but its just not the same. Kinda like homemade saurkraut compared to store bought.

[flufffage]

I'd like to try canning on my own sometime, just worried I'd do it wrong and mess the canning up and make myself and potentially others sick. One of our neighbors gives us some of her horseradish semi-regularly. So good on sandwiches, brats, yum.

If you're nervous about canning its fine. this recipe works without the canning process, just make the radish and put it in some airtight container in the fridge, use within 2 months.

the FDA hasn't found a way to successfully - read: safely - can horseradish with home canning equipment i.e. traditional water bath or pressure canner, so even though the jars are sealed, the stuff can still go bad

[yasha]

Oatmeal Carmelita Bars



Recipe

My suggestions: On step three, use an tabletop mixer instead of a hand mixer because you're going to be mixing the brown sugar and butter for about 12 minutes instead of the recommended three. For the baking times, add about 7 minutes to each; probably even more time on the second bake. Lastly, while the recipe asks for caramel candies, get caramel in a form that you don't spend 7 minutes unwrapping every individual candy instead of stirring them into a sauce.

Otherwise it tastes pretty good, could've used more time in the refrigerator though as the caramel sauce was still a bit too gooey even after two hours.

[Rumors]

Breaded boneless pork chips with homemade mashed potatoes and bean casserole.
I like to trim the fat off the pork chops and marinate for a bit before breading. I usually use bread crumbs or crunched up cornflakes for breading but I used boxed breading this time. ^_^
Homemade mashed taters is simply the best, yum. I like to add beef or chicken broth when I'm mashing the potatoes. potatoespotatoes

[disengage]

Russian Tea Cakes

Only the second time I've baked cookies from scratch. (baking scares me)

Flavor wise these were great. The texture was different. Maybe I'm not used to these type of cookies.


Affogato

Busted out my espresso machine recently. This is simply a double shot of espresso pulled directly over ice cream (vanilla in this case).

Easily one of my favorite deserts. Rich, creamy, decadent.

[Hooked]

Made some humus and pita the other day. Humus was rather lackluster, but the pitas were on point.

[flufffage]

CHRISTMAS

Simple egg/bacon strata. Oh this was fantastic omg.

French Toast Casserole, also very good, but I ate more strata.

Swedish Rice Pudding (I can't spell the Swedish name to save my life)

Nice brunch setting for 7. Also a "winter fruit salad", with a lime-mint dressing, chocolate cranberry scones and lefse.

Bonus: Christmas Tea for Two

Honey Ginger Scones
Egg Salad and Cucumber Tea Sandwiches
Shrewsbury Cakes (light sugar cookies flavored with rosewater and nutmeg, got a little heavy on the rose whoops)
Smoked Mozzarella Crockpot Fondue

[that shiny mudkip]

CHRISTMAS

what about egg. did u forget egg

[flufffage]

CHRISTMAS

what about egg. did u forget egg

I never forget egg.

omg i totally didn't just start a food blog nope http://flufffbirdcooks.tumblr.com/

[Rumors]

FOOD EXPLOSION

Yummm that strata looks amazing. I'll have to try making that some time.

[flufffage]

FOOD EXPLOSION

Yummm that strata looks amazing. I'll have to try making that some time.

Its just cheddar, bacon egg and cream pour over the bread cubes let sit out in the snow overnight
e z

[Balubish]

Well here is some more pics of dishes I made, forgot I had em saved.

Dont think I have to say what this is right So good.


So this is steak with fried potato curls and gravy. mmmmmmmm


Also Steak with potatoes creamsause and some dillbutter melted on the steaks, nothing fancy but still good as hell.

[Ron Swansons Stache]

Well here is some more pics of dishes I made, forgot I had em saved.

Dont think I have to say what this is right So good.

Cut up penises in green jello with some cut up testicles on the side?

[Balubish]

Well here is some more pics of dishes I made, forgot I had em saved.

Dont think I have to say what this is right So good.

Cut up penises in green jello with some cut up testicles on the side?

That works. Other than that 2 different sausages and spinach and eggs.

[disengage]

Threw this together tonight. Challenged myself by not following any recipe or directions.

Italian sausage, chicken, and parmesan "risotto"

[Balubish]

Threw this together tonight. Challenged myself by not following any recipe or directions.

Italian sausage, chicken, and parmesan "risotto"

Sounds good
Its always fun making ur own stuff isnt it and not follow the recipe all the time right

[WA WA SKITTLETITS]

Threw this together tonight. Challenged myself by not following any recipe or directions.

Italian sausage, chicken, and parmesan "risotto"

Risotto is good for that since it's more technique than actual recipe.

[Poppet]

Pepperoni Rolls our state food.

[flufffage]

Pepperoni Rolls our state food.

at first glance i thought they were strawberry shortcakes then i realized that was cheese and pepperoni whoops

[Balubish]

Fluff really lol

Looks good Poppet, what is it? Dough and pepperoni?

[Poppet]

Fluff really lol

Looks good Poppet, what is it? Dough and pepperoni?

+ cheese.

They're really popular here in WV.

[Hooked]

Thai green curry. Chicken, eggplant, red peppers, thai basil.

[Balubish]

Nothing special, just good.

[Doctor Galaxy]

Here's a picture of cornbread.

[Balubish]

So I ordered my rest o my life knife probably. Got for $48 I think, normal price was $98. And bought weathstone to sharpen the knifes I had at home now.
One Ikea set that became super sharp aswell. So this Damascus style knife will be awesome. Cooking here I come

[Lia_Rein]

So I ordered my rest o my life knife probably.

Don't do it Balu, you have so much to live for

[Balubish]

So I ordered my rest o my life knife probably.

Don't do it Balu, you have so much to live for

Well you guys kinda push me to it.

[flufffage]

So I ordered my rest o my life knife probably. Got for $48 I think, normal price was $98. And bought weathstone to sharpen the knifes I had at home now.
One Ikea set that became super sharp aswell. So this Damascus style knife will be awesome. Cooking here I come

I mean, any knife can be a "rest of your life knife" if you care for it properly. Sure, there's a difference in the craftsmanship of knives (I myself prefer Wüsthof or Henckles myself), but any low to moderate-range knife will serve you well.

I personally don't care for the texture on these knives. I understand the concept behind them, but when I look at these, to me, it looks dirty. Its just an aesthetic/visual thing.

When it comes down to knives, all I need are sharp, sleek knives that could be suspect as possible murder weapons in area homicides.

[Balubish]

So I ordered my rest o my life knife probably. Got for $48 I think, normal price was $98. And bought weathstone to sharpen the knifes I had at home now.
One Ikea set that became super sharp aswell. So this Damascus style knife will be awesome. Cooking here I come

I mean, any knife can be a "rest of your life knife" if you care for it properly. Sure, there's a difference in the craftsmanship of knives (I myself prefer Wüsthof or Henckles myself), but any low to moderate-range knife will serve you well.

I personally don't care for the texture on these knives. I understand the concept behind them, but when I look at these, to me, it looks dirty. Its just an aesthetic/visual thing.

When it comes down to knives, all I need are sharp, sleek knives that could be suspect as possible murder weapons in area homicides.

For sure ur right on all points. I bought a wheatstone last month and my old Ikea knife set have never been as sharp as now, cutting with as little as possible effort. Paper test no problem.
So yeah you can you can sharpen even the cheapest knife.
This is mainly a personal wanting. Been looking at damascus knifes for a while now and really like the steel that looks like a tree year line.
And yes its not the pretties knife perhaps but I like the oddyness of the hammered holes that are atleast said work against stuff sticking to the blade. And thanks to the steel it will stay sharper longer.

And Wüsthof & Henckles are really nice looking knifes for sure.

[Hooked]

Yeah once you get into the more expensive knifes I've heard most pros care more about the handle than the blade. Needs to have a comfortable weight and balance, which makes cutting easier.

Unfortunately I'm poor so I just have a cheap $8 Kiwi knife I got from a local oriental market. It's actually very sharp but it's terribly light-weight and needs to be resharpened more often.

[Balubish]

Yeah once you get into the more expensive knifes I've heard most pros care more about the handle than the blade. Needs to have a comfortable weight and balance, which makes cutting easier.

Unfortunately I'm poor so I just have a cheap $8 Kiwi knife I got from a local oriental market. It's actually very sharp but it's terribly light-weight and needs to be resharpened more often.

Yeah thats what im going for. Ikea knifes I have are balanced like crap. I like cooking and sharp knifes, but my cheap knifes, well they are cheap, so this is a one in a lifetime maybe im gonna spend this much on a knife. I might get better wheatstones at a later date but right now I learned the stone I have and it works awesome.

[1#Scrub]

Is there a reason for getting a really expensive knife that isnt meant to be used as a wood cutting tool? I got a hunting knife a while back from a flee market and it seems to be able to cut most things fairly easily, I just sharpen it like a few times a year and its still kickin. But to be fair it also isnt as good as Alfie's knife

[Balubish]

Is there a reason for getting a really expensive knife that isnt meant to be used as a wood cutting tool? I got a hunting knife a while back from a flee market and it seems to be able to cut most things fairly easily, I just sharpen it like a few times a year and its still kickin. But to be fair it also isnt as good as Alfie's knife

[flufffage]

Is there a reason for getting a really expensive knife that isnt meant to be used as a wood cutting tool? I got a hunting knife a while back from a flee market and it seems to be able to cut most things fairly easily, I just sharpen it like a few times a year and its still kickin. But to be fair it also isnt as good as Alfie's knife

The 60 cents kills me.

[Balubish]

Yas! I got the knife today, and I love it!

[flufffage]

Yas! I got the knife today, and I love it!

needs a knife to open the knife 10/10

Looks good my dude, happy knifeing!

[Hooked]

I made home hot wings (drum sticks) but I forgot which one I used the ghost pepper sauce on... So that was fun.

[Balubish]

I made home hot wings (drum sticks) but I forgot which one I used the ghost pepper sauce on... So that was fun.

Looks good Can never go wrong with chicken. I dont know how to do them that good looking, next project for me perhaps. Right now im chopping stuff.

[Balubish]

Salted potatoes, pork steak made in the oven and seasoned with Korean BBQ spices and some other stuff.

[flufffage]

Balu why so much mayonnaise?

Also why does your sig say "JOYRIDE"?
http://slaybox.site.nfoservers.com/stat ... o&player=3
That's not you... Stop stealing other people's stats ty.

[Balubish]

Balu why so much mayonnaise?

Also why does your sig say "JOYRIDE"?
http://slaybox.site.nfoservers.com/stat ... o&player=3
That's not you... Stop stealing other people's stats ty.

Mayo wtf, thats cream. I only use mayo once or twice a year, and thats on boiled eggs only.

I didnt do that, fingers fault for restarting the hlstats.

[flufffage]

Damn swedes, putting milk on their potatoes like it's cereal smh

[Balubish]

Damn swedes, putting milk on their potatoes like it's cereal smh

Who put mayo on their potatoes?!?!

Did some of these today btw. Not my pic thought, forgot to take one.

[Hooked]

Did some of these today btw. Not my pic thought, forgot to take one.

Those look p good.

I fixed these a while ago that turned really well. No photos either though.

[Balubish]

Did some of these today btw. Not my pic thought, forgot to take one.

Those look p good.

I fixed these a while ago that turned really well. No photos either though.

Hasselbackspotatis, cut almost through and then some salt and brushed with melted butter and garlic and some cheese. Delish.

[flufffage]

Did some of these today btw. Not my pic thought, forgot to take one.

Did some of these today btw. Not my pic thought, forgot to take one.

New meme, lads.


But for real, expect pics of my easter dinner. Menu looks like it'll be prime rib roast, asparagus, some other veggies, challah bread, and earl grey panna cotta and currant shortbread.

[Balubish]

mmm yum

[HausOfJoel]

Did some of these today btw. Not my pic thought, forgot to take one.



24k gold pizza from NYC while i visited, topped with caviar. Totes worth $1k

Also,why does the girl in the video look like weird al

[Balubish]

Every friday at work we have a smörgåsbord with lots of stuff to choose from. Oh sweet friday!

[flufffage]

So, hi. Now that I'm back from my trip to Russia, here are some pics of the food we had over there.

Teremok, a Russian fast-food joint. We ate there twice, and imo, that was one trip too many. The food was tasty, but very heavy. In St. Petersburg.


Blini filled with beef and mushroom.

"Caesar" salad. The dressing was just sour cream, so I'm not sure how it can count as a caesar. Liked the pine nuts, tho.

Marketplace, a lunch-counter style cafe we went to a couple times for lunch. In St. Petersburg.

My first experience with shashlik (grilled meat kebab). It was ok. The lingonberry/cowberry tart was faaaaaaaaaaaaantastic.

Okay, but the feta over there is completely different than the feta that is common stateside. Its creamy, smooth, and spreadable, as opposed to the chalk-like crumbles that are so common. I'll need to search my grocery stores here for some of the good stuff. We had a lot of greek salads, because it was so simple and a delicious start to our meals.

At an Armenian restaurant in Vyborg, below are the bottles of beer we tried. (I liked the purple label, but I still don't read Russian.)


Our first night in Vyborg, we ate in a cellar tavern. I had a veal cutlet to end all veal cutlets, oh my gosh.

Sorry for the photo quality.

Vyborg breakfasts consisted of a porridge, plenty of bread, cheese and cold cuts, eggs, sweet cookies, and coffee, all made by the lovely ladies at our host church.





Later, in Vyborg, at a beach-side restaraunt who's name I never learned, I had my favorite shashlik from the trip. Mozzarella and arugula salad, lamb sashlik and Narsharab (pomegranate sauce- not pictured). The chocolate mousse dessert was also verrrry delicious.







Dinner in Helsinki, stewed reindeer in a pickle broth over mashed potatoes. Not my favorite, but checked reindeer off my "to try" list. I'd like to try it prepared another way, however.


Outside Moscow, at Archangelskoye, authentic Beef Stroganov. Tastes just like we make at home, so that's reassuring. Served over boiled potatoes and with salad.


Not Pictured:
There are a lot of pictures I forgot to take, or got deleted in the course of my uploading to facebook and consequent deleting, then realizing that the uploads failed, and crying, but here are the some meals (that I remember) that I don't have pictures of:

-Lunch in Helsinki, a massive portion of grilled salmon, boiled potatoes and vegetables. We were too busy fending off seagulls to take pictures of our food.

-More Greek salads. Always delicious, with a light vinaigrette. So many Greek salads, I'm dreaming of that feta...
-at Varnichnaya, a restaurant chain in Moscow: Siberian Pelmeni (beef/lamb) with mushroom gravy, Greek Salad, and a glass of Tarchun (blech! I can't stand the strong licorice flavor!) Also, a warm salad with lamb and crispy onions.
- at Teremok: caesar filled blini (it was ok, better than the other), and a chocolate banana filled blini (very good!)

[Balubish]

Wow thats alot at once Bird. Why do you have cookies on breakfast, is that a Russian tradition?

[flufffage]

Wow thats alot at once Bird. Why do you have cookies on breakfast, is that a Russian tradition?

¯\_(ツ)_/¯
It's a recap of my trip so hi. Not like I was gonna post every day lol, hell I couldn't even keep up with my journalling lol.
As for the cookies, they were just what we were served. Not that I really ate them at breakfast; I'll always go for eggs first in the morning.