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Posted
14 hours ago, shadow_operative2.0 said:

From the TM link, pretty much exactly how @MalibuSheriff said above. 

 

Up here in the twin cities there are several spots that offer juicy lucys that are remarkably similar to that on the inside- obviously they serve it as a hamburger.  

My favorite (served only periodically as a burger of the month), is the El Guapo at the Blue Door pub.

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Posted
22 minutes ago, ChickenSandwich said:

Solid 10 if not for the tortilla deduction 

Yeah.  No excuse except that we wanted to eat before 10 and I didn't have extra time or energy to make them.

Posted (edited)

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Did NOT expect The Official Stardew Valley Cookbook to have top-notch recipes that I could make with my 11-year-old, but here we are.

(Recipe for poppyseed muffins makes 12, not 11. One was consumed for quality assurance purposes.)

Edited by Rimbo
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Posted
20250125_165532.thumb.jpg.526ffef39faa2f7795434af02fed56de.jpg
Did NOT expect The Official Stardew Valley Cookbook to have top-notch recipes that I could make with my 11-year-old, but here we are.
(Recipe for poppyseed muffins makes 12, not 11. One was consumed for quality assurance purposes.)

Little known fact - Most of the game cookbooks are legit. Those of us that publish them put A LOT of effort into them, and the original recipes often require the same.
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Posted
1 hour ago, Party_Taco said:


Little known fact - Most of the game cookbooks are legit. Those of us that publish them put A LOT of effort into them, and the original recipes often require the same.

Daughter also has some "mermaid" cookbook that is just awful. Second-rate recipes dolled up with tons of food coloring, candy shapes and fondant. Given that's the thing that usually catches her eye, this was a very pleasant surprise.

Another neat thing? The Stardew Valley cookbook is split up by season; and the recipes use actual seasonal ingredients. We had to tell her we can't make the pink cake (Summer) because we have to wait for strawberries and watermelon to come into season.

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Posted

i made a cottage pie tonight but the pictures are stupid (oh look, a cast iron skillet filled with something white, neat lol) anyway it was some shit i cooked bc the temp dropped 40 degrees in like 2 hours this afternoon. it was delicious.

it did have some good structural integrity in the pan, that's always an achievement 😜

 

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Posted
11 hours ago, RMac5 said:

Pork and sausage jambalaya. Couldn’t find any pork temple meat so I cubed up some boneless pork rib meat.

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Your jambalaya looks similar to mine. I usually use chicken and sausage - sometimes andouille, sometimes kielbasa. Sometimes green peppers, sometimes red, sometimes both. I’ve come a long way since I used to follow Paul Prudhomme’s recipe, which cooks it in the oven, to doing it on the stovetop and not really following a fixed recipe. I also ditched the tomatoes, which are fine, but it’s better without. Cajun over Creole, I guess. 

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Posted

Wife gets all the well done ones (back)

Anyway, said wife (no pics) skipped town today and left me with a fuckton of red shrimp. So, took it upon my self to do them up Thai peanut style…

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Posted
^^ a word permutation never before posted in shaggy/surly history 

Unless it’s being tossed…

Anyway, combination of mescaline greens, pickled onions, watermelon radish, spinach and pickled broccoli with little bit of EVO and a SE Asian dressing
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Posted
6 hours ago, elfenix said:

^^ a word permutation never before posted in shaggy/surly history 

Thats because the rest of us sophisticates enjoy a good salet.

Posted
7 hours ago, Party_Taco said:


Unless it’s being tossed…

Anyway, combination of mescaline greens, pickled onions, watermelon radish, spinach and pickled broccoli with little bit of EVO and a SE Asian dressing

Tell me more about the mescaline greens!  

Posted

Kung Pao Chicken. My favorite Chinese/Asian place made the best Kung Pao. But they changed owners about 13.5 years ago and the place went to shit. They changed all the recipes. I finally decided to try to recreate the dish a few years ago. It’s not exact but I came pretty close. It’s close enough. I’m using a bottled sauce. The next step is to try to make it myself. That will probably take some time. But these are what I’m using:

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WhatTheBuck likes his chicken spicy. This is the finished product:

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Posted

i baked some bread. never tried before but i saw a super easy recipe. not bad... although it didn't get as big as i expected /thatswhatshesaid

i probably need to adjust it for high altitude baking. anyways...pretty tasty, warm with salted butter 🍞 😊

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Posted
On 2/9/2025 at 2:55 AM, WhatTheBuck said:

Kung Pao Chicken. My favorite Chinese/Asian place made the best Kung Pao. But they changed owners about 13.5 years ago and the place went to shit. They changed all the recipes. I finally decided to try to recreate the dish a few years ago. It’s not exact but I came pretty close. It’s close enough. I’m using a bottled sauce. The next step is to try to make it myself. That will probably take some time. But these are what I’m using:

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WhatTheBuck likes his chicken spicy. This is the finished product:

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Here’s where you should start when you’re ready to make it from scratch 

https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe

Posted
2 minutes ago, Ramblyn said:

Here’s where you should start when you’re ready to make it from scratch 

https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe

“Trade out most of the dried chiles for diced bell peppers and celery, use white vinegar in place of the dark Chinkiang vinegar, and you're basically there.”

I’m supposed to take this author seriously?

Posted
17 minutes ago, WhatTheBuck said:

“Trade out most of the dried chiles for diced bell peppers and celery, use white vinegar in place of the dark Chinkiang vinegar, and you're basically there.”

I’m supposed to take this author seriously?

If the jarred version tickles your fancy, you do you. 

Posted
24 minutes ago, WhatTheBuck said:

“Trade out most of the dried chiles for diced bell peppers and celery, use white vinegar in place of the dark Chinkiang vinegar, and you're basically there.”

I’m supposed to take this author seriously?

yes GIF

Posted
9 hours ago, Ramblyn said:

If the jarred version tickles your fancy, you do you. 

I appreciate your effort to help but any recipe that begins with the preposterous suggestions that I quoted above is not to be taken seriously. Replace Kung Pao peppers with bell peppers? Really? You think that’s a good way to make Kung Pao chicken?

Posted (edited)
1 hour ago, WhatTheBuck said:

I appreciate your effort to help but any recipe that begins with the preposterous suggestions that I quoted above is not to be taken seriously. Replace Kung Pao peppers with bell peppers? Really? You think that’s a good way to make Kung Pao chicken?

Read the rest of the recipe. He adds chiles at the end and says if you want it hotter make it hotter. 

Quote

Now layer in the aromatics. They start with finely minced garlic, ginger, and scallions, the holy trinity of Chinese-American cuisine. I give the mixture a few tosses just so it loses its raw edge before adding in a handful of dried red chiles.

If you've ever eaten this dish at a Chinese-American restaurant, you'll know that it's hot in name only. There's not much heat to warrant the one red chile that gets printed on the menu next to the title. In this case, the chiles are really more for their roasty aroma than for actual capsicum heat. (Though if you'd like, you can slit them open to spill out some of their hotter innards.)

 

Edited by troph
Posted (edited)

You can also grab this cook book for wok cooking… the recipe above and the one in this cookbook will definitely increase your chances of getting laid.  
 

Bonus points in this book for how to prepare the meat to be velvety soft and tender. This guy will totally up your wok game to surly top 1%. 

 

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Edited by troph
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