like just a tube of egg? hahaha I think I can picture this and it's making me laugh.sliced
like just a tube of egg? hahaha I think I can picture this and it's making me laugh.sliced
Like liquid egg product in a bag lol. I think it was cartons when I was therelike just a tube of egg? hahaha I think I can picture this and it's making me laugh.
This is an atrocity. Probably only saves them like 5 cents a sandwhich tooHave you seen the ground beef that comes in the plastic sleeves? Same thing but with a cylinder of cooked egg with a cylinder of yolk nestled in the center of that.
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These thick ass brownies i made with sourdough discard, Reese peanut butter chips and marshmallows. Edges crispy but the insides are just right
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I made them from your recipe the other day with the same result, crispy edges, middle perfect! I added dark chocolate chips to mine, i think peanut butter chips will be next!These thick ass brownies i made with sourdough discard, Reese peanut butter chips and marshmallows. Edges crispy but the insides are just right
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Who doesn't love edible napalm? Lol.I made them from your recipe the other day with the same result, crispy edges, middle perfect! I added dark chocolate chips to mine, i think peanut butter chips will be next!
I dont do marshmellows though, outside of smores. And even then, i dont really like them, but I do like setting them on fire and feel obligated to eat them after.
Hahaha you know I always got something on the back burner unc! Hahah the corn stick pan will get busted out this evening. Still trying to decide what to make in the combo cooker.Was just about to creep into your garden and bust your balls for trimming instead of making corn sticks...
And all the while you had this magnificence working in the background!!!
Looks incredible.
My first attempt I learned that the glass dish makes the brownies take 14 days to cook in the oven. This time I extended cook time and dropped temp 25 degrees. I think it helped.I made them from your recipe the other day with the same result, crispy edges, middle perfect! I added dark chocolate chips to mine, i think peanut butter chips will be next!
I dont do marshmellows though, outside of smores. And even then, i dont really like them, but I do like setting them on fire and feel obligated to eat them after.
Heck yeah. Crackers are on my list along with graham crackers. I love me some cayenne too!Lately my snack has been unsweetened cacao, organic strawberries and organic peanut butter. More like a dessert tbh but I've basically been doing one meal a day and that usually ends up being a part of it. I need to figure out how to make some edible (no weed included) treats with monk fruit extract.
Another snack I need to make again is some home made crackers / chips depending on how thin you get the dough. Consists of almond flour, chia seeds (soaked in water for 10 min or so) and olive oil and you can add your spices of choice. I always go for a spicy / zesty flavor. I run through cayenne way too fast ?
Hmm you just gave me an idea. Some cinnamon, monk fruit extract.. maybe some other spices in the crackers to make it more of a sweet type of cracker without a ton of sugar and all that junk. I'll have to experiment with that soon.Heck yeah. Crackers are on my list along with graham crackers. I love me some cayenne too!
Don't suppose you have the recipe handy by chance? Me and the gf were scrolling through and she wants to make em.Empanadas are snacks right?? First attempt ever making them from scratch and im pretty damned pleased with myself View attachment 149157
There were actually more but the kids kept grabbing them as they came out of the fryer
Sho nuff!Don't suppose you have the recipe handy by chance? Me and the gf were scrolling through and she wants to make em.
So here I am mang,can ya help a brother out? Lol
Thank you so much for that.Sho nuff!
Fried Empanadas Recipe - How to Make Empanada Dough for Frying
A recipe for fried empanadas, focusing on how to make empanada dough for frying. I provide several fillings, but really anything goes.honest-food.net
I make a version of that chorizo and potato mixture they use as a filling all the time anyways and eat it with eggs and tortillas. Its almost always in my fridge. Just make sure you get mexican fresh chorizo and not the cured stuff. Considering your locale you probably knew that but better safe than sorry!
Edit: also, highly recommend using an animal fat like lard or tallow. I used tallow for that batch. Tried butter the next time and still tasted as good but the crust texture wasnt nearly as good.