TheGiantKorean

joined 2 years ago
MODERATOR OF
[–] [email protected] 2 points 1 hour ago

That's treated with a chemical to keep it from making seeds.

[–] [email protected] 2 points 2 hours ago

Very nice work!

[–] [email protected] 3 points 7 hours ago

Ribbed for your pleasure

[–] [email protected] 3 points 9 hours ago

Emphasis on boner

[–] [email protected] 23 points 12 hours ago* (last edited 10 hours ago) (1 children)

I learned recently that Caesar Salad was invented in Mexico.

[–] [email protected] 32 points 22 hours ago* (last edited 22 hours ago) (1 children)

Sweaty McStabby

Sweaty McStabby

[–] [email protected] 11 points 1 day ago (1 children)

If ever there was someone I'd want to suffer from a prolapse...

[–] [email protected] 9 points 1 day ago (3 children)
[–] [email protected] 29 points 5 days ago (3 children)

I didn't get one 😔

[–] [email protected] 1 points 6 days ago

He's a DEI - Dickhead with Evil Intent

[–] [email protected] 1 points 6 days ago

They know that their base hates it (not that they probably even understand what it is) and so it makes a good scapegoat.

 

cross-posted from: https://lemmy.world/post/24687733

Hey all! I'm the moderator over at [email protected]. Just started BBQing not long ago.

I used Kenji López-Alt's recipe, but did it in my BGE and smoked it a bit. Here's the final product:

When I do this again, I would make two adjustments. One is that I'll cook it to an internal temp of 175F to make it more tender (Kenji's recipe called for 165 which I feel is too low). The other adjustment l'll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.

60
submitted 1 week ago* (last edited 1 week ago) by [email protected] to c/[email protected]
 

I used Kenji López-Alt's recipe, but did it in my BGE and smoked it a bit. Here's the final product:

When I do this again, I would make two adjustments. One is that I'll cook it to an internal temp of 175F to make it more tender (Kenji's recipe called for 165 which I feel is too low). The other adjustment l'll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.

 

Uh-huh, this my ship

All the crew, stomp your feet like this

A few slingshots around that sun

Going back in time yeah just for fun

'Cause I ain't no Holodeck Girl

I ain't no Holodeck Girl

 

Has anyone done this in a campaign? If so, how did you run it - same as ghost possession I'd assume?

 

For the record, I like "How You Remind Me". Feel free to come at me.

 

Ordered this from a local spot for our Christmas Eve dinner. Crabs, shrimp, crawfish, mussels, lobster, sausage, potatoes, and corn, all in a buttery garlicky spiced sauce. Happy holidays, y'all!

231
submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]
 

It was a toss up between Messy Elliot and Busta Grimes.

 

cross-posted from: https://lemmy.world/post/23313348

As in, what show do you enjoy watching that is the equivalent of eating a bunch of junk food in your underwear?

 

As in, what show do you enjoy watching that is the equivalent of eating a bunch of junk food in your underwear?

 

This was a riff off of this recipe:

https://www.food.com/recipe/gordon-ramsays-sticky-lemon-chicken-301320

But I replaced the honey and lemon with yuzu cheong that I had made (pretty easy to find this in Korean stores labeled as citron tea). I also added in some chiles and zucchini.

The original recipe is pretty tasty and I'd recommend making it, but if you happen to have some yuzu cheong on hand it is even better IMHO.

29
Tepache de Piña (lemmy.world)
submitted 1 month ago* (last edited 1 month ago) by [email protected] to c/[email protected]
 

Making tepache out of the skin from the pineapple that I grew. I had to cut the recipe in half since my pineapple was tiny.

https://nourishedkitchen.com/tepache/

My pineapple: https://lemmy.world/post/23114989

 

It's tiny but it smells amazing. Can't wait to try it.

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