Im mexican this is what i use to dip my bacon after I have put some maple syrup on my morning nachos
So much bacon in this thread!!!
So much bacon in this thread!!!
Welcome to the new StarBaconVille.
ArcTic’s yummy omlettes
Mix eggs, black pepper, salt, and garlic powder in a container. While you’re doing that, saute garlic and sweet red peppers in olive oil. Pour pix on and make like normal omelette. Use 3 cheese, Parmesan, Cheddar, and Pepper Jack. Enjoy.
Im mexican this is what i use to dip my bacon after I have put some maple syrup on my morning nachos
So if a priest blesses an avocado, is it holy guacamole?
So if a priest blesses an avocado, is it holy guacamole?
yep but we cut it down to holy mole
CHICKEN WITH WHISKY
INGREDIENTS
4 chicken breasts
a bottle of whisky
8 pieces of bacon
a jar of mayonnaise
salt, pepper and olive oil
PREPARATION
Wrap the chicken breasts with the bacon, add salt, pepper and 3 teaspoons of olive oil.
Preheat the oven in 220 degrees celcius for 10 minutes.
Pour yourself a glass of whisky and drink it.
Put the chicken in the oven. Wait, put it in a pan first, then in the oven.
Pour yourself another glass of whisky.
Repeat this step twice.
After a quarter oven the open and brush the kitchen with oil
Now open the wisky bottle and have a good sip
Aften ten minutes… no, fifteeen minutes, nayway, after some time, swimm to the oven
Open the door and roll over
Get the chicken to roll over
Get a chair and drunk tow more wisky glasses
Rake the kitchen for calf more hour
Have tree more grasses of whiskey.
Pick the chicken ap from the floor (the stupid one fell off…) clean it up properkly, poot it in a plate
Mind your steq, head to the wisky and finishhh it off
Don’t wolk, it is to dengerous, drag to the bed and slip till the mourning.
~*~
The next day take an aspirin. Go to the local restaurant and have some chicken with mayonnaise.
Make sure to clean up your kitchen, it’s a mess…
xD I’m too young for that recipe i think.
Updated Canadian Moose:
Kill Moose
Say: Sowry aboot that Mr. Moose. Eh?
Pour Ice and Maple Syrup on and say eh 5 times fast
Eat raw. and say eh every minute.
I need to get my almond roca recipe up. it’s to die for.
xD I’m too young for that recipe i think.
Updated Canadian Moose:
Kill Moose
Say: Sowry aboot that Mr. Moose. Eh?
Pour Ice and Maple Syrup on and say eh 5 times fast
Eat raw. and say eh every minute.
I need to get my almond roca recipe up. it’s to die for.
Lol i dont think thats Canadian accent because my uncle and cousins are canadian but they never speak like that.
Chinese food (the actual stuff) doesn’t have an awful lot of written recipes. I’ll try to write one down for you guys, though. Honest to goodness actually trying. but everything is usually eyeballed, anyways. Kinda hard to communicate stuff like this over text.
“ganmian”:
Get some flour. The usual serving size is a bit less than a cup of flour per person you’re feeding. Something like 3+1/2 for 4 people. I guess that’s like 7/8 or something.
Put said flour into a largish mixing bowl. Get some water. You’ll use approximately 1/2 cup, overall, but get more than that anyways.
Slowly pour water into the mixing bowl. Like, tablespoon at a time. Mix and knead continuously. The goal here is to use as little water as possible to turn the flour into dough.
Once you’ve gotten all the flour into a single wad of dough, get a slightly moist cloth or paper towel. Lay it on top of the dough, and leave it alone for about 15 minutes. It doesn’t particularly matter if you leave it alone for less or more, just leave it alone for a bit.
This is the perfect time to start preparing sauce. You can prepare whatever sauce you like. A simple one that I’ve done a bunch is eggs and tomato. Scramble the eggs, being careful not to make any bits too small. Dice the tomatoes into large bits. Fry the tomato bits after the eggs. Once the tomatoes are nice and cooked, pour in a cup or two of water and leave at a low boil. It is acceptable to use some soy sauce at the point. Use your own discretion. The balance should be slightly more tomato than egg, but not that much more. Keep a watch on it to make sure it doesn’t overcook.
Also, now is a good time to start some water boiling. Get some water. No, more. Nah, a bit more – oh wait, no, less. Enough to cook the noodles without burning, not enough to make the pot boil over when it starts boiling. The next few steps are going to take a bit, so don’t make the stove too hot.
Now get out a rolling pin, a cutting board, and another cup of flour. Cover the cutting board with flour and roll that wad of dough out into a circle. Keep the board covered with flour.
Once you have gotten the dough into a flat circle, cover the top of the dough with flour. If it sticks to itself, you’re gonna have a bad time, so be liberal with it. Wrap the dough around the rolling pin and roll it around two or three times. Unwrap, cover with flour, wrap again in a different direction. Repeat. Keep the dough roughly circular until it’s about the diameter of the width of the cutting board. (This is the hardest step. Know that the part of the dough nearest the rolling pin when you wrap it will tend to get thin. The best solution is to unwrap and change directions often.)
Once you’ve gotten the flour to be as large as the width of the cutting board, start focusing on a single direction. Wrap, roll. Unwrap, flour, 180 degree turn, wrap, roll. A common mistake is making the flour too thin on one side. If it feels like paper on the end but like… uh… dough in the center, you screwed up. Just roll to a nice thickness. Thinner is generally better, but as it gets thinner, it gets harder to stay consistent.
Unwrap flat. Cover with flour and wrap around the rolling pin one last time. Unwrap into a stack of rectangle ish things, instead of flat. This is to make cutting manageable.
Cut into noodles. They should be somewhere around 1/8 inch wide. Stay consistent.
Toss some flour on top of the newly minted noodles. Toss them around a bit so they don’t stick to themselves. The flour ought to help.
Wait for the water to finish boiling. Put the noodles in, set to a medium boil, and put the cover on.
Get a cup of water and watch the pot. Once it starts making motions to boil over, open the cover and pour in some of the water. Less water = harder noodles. Repeat once.
Take the cover off. Once it starts to boil over once more, pour in the last of the water and turn off the stove.
Strain noodles before serving. They should be somewhat hard.
Add sauce.
Eat.
That sounds really nice! I love Chinese food
Yeah me, I love food.
BACON especially.
That sounds really nice! I love Chinese food
The great thing is that a lot of it is super simple. Like, practically every side dish my parents have ever prepared in front of me is just “Cut into manageable bits, add some salt, and stir fry”. The exceptions are super rare (although they also tend to be super awesome).
Dude, the trick to making recipes better is adding garlic and bacon.
Dude, the trick to making recipes better is adding garlic and bacon.
“Garlic and bacon chocolate chip cookies”
Will have to try that.
Recipes for this?
Recipes for this?
This brings back memories of brushing my teeth after getting up, drinking orange juice and… almost puking.
I think that’s photoshopped…
This brings back memories of brushing my teeth after getting up, drinking orange juice and… almost puking.
I think that’s photoshopped…
Its not real lol,google it up,that gross lays flavor is pretty famous lol.
This brings back memories of brushing my teeth after getting up, drinking orange juice and… almost puking.
I think that’s photoshopped…
Solution: Rinse your mouth with a small amount of orange juice after brushing. Suddenly everything tastes normal. Ish. Closer, anyways.
Recipes for this?
That is one huge dollop of toothpaste.