i haven't eaten it since i was little but it's probably acceptable in grilled cheese sandwichesRylinks wrote:although if you're not going to melt it on the burger directly it loses many of its advantages
Food thread
Re: Food thread
Re: Food thread
I've been making grilled cheeses with parmesan lately, along with a fried egg and some ham. This is wonderful
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Re: Food thread
Putting the cheese on top of the lettuce is specifically weird about the Spongebob burger order. I'm telling you though, it actually works out flavorwise.
You have to thaw the cheese because you're not going to be melting it. I have two slices of cheese and 2/3 lb of ground chuck sitting on the counter right now. It doesn't even take an hour thawing
You have to thaw the cheese because you're not going to be melting it. I have two slices of cheese and 2/3 lb of ground chuck sitting on the counter right now. It doesn't even take an hour thawing
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Re: Food thread
My baked potato fu has improved
- Big fat Idaho russet
- Wash that sucker
- Roll it in a bowl of water with salt added (i.e., "salt water")
- Poke holes in it with a fork
- 50 minutes in the oven right on the rack at 450
- Remove, and brush that sucker all over with olive oil. Note how nice and crunchy the skin is getting already
- Back in the oven right on the rack at 450, for 10 more minutes
- Say hello to your yummy potato baby
- Give it a name
- Butter cheese etc.
- Big fat Idaho russet
- Wash that sucker
- Roll it in a bowl of water with salt added (i.e., "salt water")
- Poke holes in it with a fork
- 50 minutes in the oven right on the rack at 450
- Remove, and brush that sucker all over with olive oil. Note how nice and crunchy the skin is getting already
- Back in the oven right on the rack at 450, for 10 more minutes
- Say hello to your yummy potato baby
- Give it a name
- Butter cheese etc.
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Re: Food thread
Jollibee's opened here
The line was 50 people out the door
The fried chicken is fine, not incredible, but good, but the thing is that it comes with this gravy that is bonkers. The gravy is mushroom-based, like the gravy that goes on a Salisbury steak. It's wonderful
The chicken sandwich is extremely good, mostly because of the unique sauce on it. If I go again then this sandwich will be why
They have a peach-and-mango pie that is like a McDonald's apple pie, but I think it's much better
A specialty drink they have is a pineapple-ade drink that's really good
The line was 50 people out the door
The fried chicken is fine, not incredible, but good, but the thing is that it comes with this gravy that is bonkers. The gravy is mushroom-based, like the gravy that goes on a Salisbury steak. It's wonderful
The chicken sandwich is extremely good, mostly because of the unique sauce on it. If I go again then this sandwich will be why
They have a peach-and-mango pie that is like a McDonald's apple pie, but I think it's much better
A specialty drink they have is a pineapple-ade drink that's really good
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Re: Food thread
i should bake a potatoDoug wrote: ↑Wed Jul 21, 2021 10:01 pm My baked potato fu has improved
- Big fat Idaho russet
- Wash that sucker
- Roll it in a bowl of water with salt added (i.e., "salt water")
- Poke holes in it with a fork
- 50 minutes in the oven right on the rack at 450
- Remove, and brush that sucker all over with olive oil. Note how nice and crunchy the skin is getting already
- Back in the oven right on the rack at 450, for 10 more minutes
- Say hello to your yummy potato baby
- Give it a name
- Butter cheese etc.
Re: Food thread
It's so easy and wonderful
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Re: Food thread
:idahopatriot:Doug wrote: ↑Wed Jul 21, 2021 10:01 pm My baked potato fu has improved
- Big fat Idaho russet
- Wash that sucker
- Roll it in a bowl of water with salt added (i.e., "salt water")
- Poke holes in it with a fork
- 50 minutes in the oven right on the rack at 450
- Remove, and brush that sucker all over with olive oil. Note how nice and crunchy the skin is getting already
- Back in the oven right on the rack at 450, for 10 more minutes
- Say hello to your yummy potato baby
- Give it a name
- Butter cheese etc.
Re: Food thread
Ugh I just had the blandest chicken caesar salad ever. The chicken was practically tasteless
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Re: Food thread
this feels like the first part of a commercial. something gonna blast through a wall like the kool-aid manDoug wrote:Ugh I just had the blandest chicken caesar salad ever. The chicken was practically tasteless
u gotta skate
Re: Food thread
rofl
It could be the Jolli Bee, that would be fine
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Re: Food thread
cut to black and white footage of doug trying to bite into a chicken, spitting feathers out of his mouth in dismay as he does so
Re: Food thread
I made sloppy joes with ground chicken instead of ground beef just now, and they were surprisingly good
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Re: Food thread
I made a pumpkin pie, for the first time, and it was pretty good, but I don't think it was as good as the Publix ones. Mine was a little sweeter and a little less of something else. I think I'll try again but with brown sugar instead of white sugar
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Re: Food thread
Oh yeah so I've taken to rolling these in olive oil from the get-go, and also rolling it in Badia Sazon Completa seasoning, which just means "complete seasoning" and is a blend of garlic powder onion powder salt black pepper and I'm not sure what all else. This is amazing and makes the skin get really crunchyBlissful wrote: ↑Fri Oct 01, 2021 2:09 pmi should bake a potatoDoug wrote: ↑Wed Jul 21, 2021 10:01 pm My baked potato fu has improved
- Big fat Idaho russet
- Wash that sucker
- Roll it in a bowl of water with salt added (i.e., "salt water")
- Poke holes in it with a fork
- 50 minutes in the oven right on the rack at 450
- Remove, and brush that sucker all over with olive oil. Note how nice and crunchy the skin is getting already
- Back in the oven right on the rack at 450, for 10 more minutes
- Say hello to your yummy potato baby
- Give it a name
- Butter cheese etc.
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Re: Food thread
should put that thing into the oven now then
Re: Food thread
Let me amend the instructionsDoug wrote: ↑Mon Dec 06, 2021 10:27 pm Oh yeah so I've taken to rolling these in olive oil from the get-go, and also rolling it in Badia Sazon Completa seasoning, which just means "complete seasoning" and is a blend of garlic powder onion powder salt black pepper and I'm not sure what all else. This is amazing and makes the skin get really crunchy
- Big fat Idaho russet
- Wash that sucker
- Poke holes in it with a fork
- Roll it in olive oil and then a seasoning blend, I use Badia Sazon Completa, or you can just use salt if you're not a low sodium person like me
- 50 minutes in the oven right on the rack at 450, preheating the oven is not necessary
- Remove, and pour olive oil on it again, but not so much that it's going to drip all over the inside of your oven. Note how nice and crunchy the skin is getting already.
- Back in the oven right on the rack at 450, for 10 more minutes
- Say hello to your yummy potato baby
- Give it a name
- Butter cheese etc.
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Re: Food thread
tomorrow i will ask you about whether you asked juri about the potato
Re: Food thread
someone please hold rylinks to that
Re: Food thread
I'm going to check with Ashenai tomorrow on how Rylinks did
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Re: Food thread
The brown sugar pumpkin pie is in the oven, and it already looks better than the other one, colorwise
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Re: Food thread
i did it ashe i baked the popapo
i googled the type of potaspo doug described and i couldnt find a biG one like that in the store here, so i got four (four) small potoooooooos and baked those
it was pretty alright, i think i could have done better but im not dissatisfied. i will continue learning and look forward to trying again next time
Re: Food thread
good job! I was worried there for a little bit
Re: Food thread
if you're in some kind of potato thing you should try an old family recipe of mine:
bake a potato. open the potato with a fork. put some cheese on top. that's it
bake a potato. open the potato with a fork. put some cheese on top. that's it
Re: Food thread
i think yeah, you gotta butter, but in my head it seems weird to combine butter and cheese. i probably havent done this in uh ... several decades. this was a cool thing to make while i was youngAshenai wrote:no butter?