Nobody cares about food.

[Rose Karuna]

I’m about to roast some root vegetables Brussels sprouts, etc. in a pan and I can’t find my potatoes.

A big bag lasts a long while for me so I usually place them somewhere dark and cool like a closet or my bedroom in a hidden corner (my apartment is always too hot/humid), it varies.

Anyway, I can’t find my potatoes, lol. This is insane, where the fuck are my potatoes!

Missing: Isabeau’s potatoes. Last seen, in a dry, shadowy location in Montreal. Please help.

I too have lost my potatoes before. Basically, I found the bag about three months later and fortunately they sprouted instead of rotting so I just buried them in my garden.

RIP

 

[Lady Darnk Juniorette]

Why does chicken breast deli meat always taste like it's a little off? Even fresh.

I get that from most deli meats, but I think the smell when you open the the package is even worse.

Like the meats been farting in there the whole time.

 

[Isabeau]

Purrrecipe:

 

[Dakota Tebaldi]

Refreshing Peach & Mint Lemonade recipe

 

[Katheryne Helendale]

Give me cheese, and you can have me all day. Pair it with a good wine, and you can have me all night, too!

 

[Free]

Give me cheese, and you can have me all day. Pair it with a good wine, and you can have me all night, too!

OK, good to know.

...

...

...

And what does it take to get you to go when we're out of cheese and wine? If you, know what I mean...

 

[Free]

What is going on here?



Maglink

 

[Casey Pelous]

What is going on here?

Looks like something I had with some Iranian folks once. They called it "Golden Rice" ("or also we just say Persian Rice".) They were 100% reticent about letting me know how it was cooked, claiming various degrees of ignorance and/or failure to understand the question, but it was sort of a pilaf made with very long grain rice and had that yellow color. It was so good I've been wanting more ever since. I have gotten close with a recipe I found in a cooking magazine (search to follow) but it was a pale imitation. I am impressed with this method, but I can't quite see myself whipping up a 15 pound (?) batch at home ....

 

[Jolene Benoir]

Currently eating some herring. OMG, my breath is SO fishy. If I were someone else I would not want to kiss me right now.

 

[Jolene Benoir]

Followed up herring with cheese dip and chips (1/2 cup American, 1/2 Tbsp corn starch, 1/2 cup milk, 2 Tbsp salsa). My stomach is rebelling.

 

[Rose Karuna]

It's Sunday pot roast night and I'm making the pot roast for the first time in my Ninja Foodi. I brazed the [seasoned] meat in butter then added onions and garlic. I deglazed with red wine and then added beef broth that I'd soaked dehydrated portabella mushrooms in (I included the rehydrated mushrooms). Pressure cook for 35 minutes.

I've cut up potatoes, carrots, parsnips and turnips for the vegetables and I'll add them after I take the roast out to let it rest. Then pressure cook the vegetables for 12 minutes in the left over broth from the roast then I'll pull them out and make a gravy from all the broth that remains.

I like this "one pan" stuff. I just hope it turns out as tasty as it smells cooking.

Which just reminded me that I was going to make so drop biscuits to go with it all so I better hop to ....

 

[Sid]

Sounds good to me.

 

[Khamon]

We walk swiftly past McDonalds restaurants in China because they have menu pictures in the windows that would frighten a hungry Klingon.

 

[Dakota Tebaldi]

Apparently there is a major nationwide recall right now of pepperoni-pizza variety Hot Pockets, after a few consumers found small bits of plastic or glass in theirs.

Honestly, I never got into Hot Pockets. Not because I'm averse to cheap junk food (I'm a male bachelor after all), and I'm not at all opposed to the idea of a mini microwaveable calzone. But rather for two reasons:

1. The "crisper sleeve" that you're supposed to slip them into before putting them in the microwave is a filthy lie. No type of Hot Pocket crust actually gets crispy in the microwave.

2. Lava hurts my mouth.

Everybody knows this. If you cook Hot Pockets properly, the filling will be molten and the thing will need to sit on a plate for a good six or seven minutes to have a chance to cool enough that you won't injure yourself biting into it. Not only that, but the filling is so liquified that biting the crust squeezes most of said filling to the other end of the thing. You can't try to mitigate this by cooking it for a shorter amount of time, because the middle of the filling will still be cold. There just doesn't seem to be a way to find a "sweet spot" where you've cooked it just enough that it's done through but the cheese is still relatively solid, like that on an actual pizza for instance.

But yeah so, that's just me.

 

[Dakota Tebaldi]

 

[Lady Darnk Juniorette]

GRANNY SMITH APPLES RULE!!!

 

[Kamilah Hauptmann]

Katheryne Helendale

Saturday Morning Breakfast Cereal - Fruitcake

Saturday Morning Breakfast Cereal - Fruitcake

www.smbc-comics.com

 

[Isabeau]

Burnt my tongue on inauguration snacks. Am now soothing myself with chocolate chips straight from the bag.

 

[Free]

Burnt my tongue on inauguration snacks.

Who eats hot snacks at a BIDEN inauguration???

 

[Dakota Tebaldi]

Today I tried A&W Zero Sugar Root Beer, and I approve! But the only place I've found it so far is a single Chevron station.

My research says that there is also a Sunkist Zero Sugar orange soda, and a Canada Dry Zero Sugar ginger ale. I want to try both of them out, as soon as I can actually find them.