- Registrado
- 12 de Jul, 2021
strawberry shortbread tart. it was gone in 2 days.
What Have You Cooked Recently?
- Iniciador del tema FatFuckingClown
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🇵🇦 Nuestro primer dominio localizado está en español en kiwifarms.pa. Our first localized domain is on Spanish on kiwifarms.pa.
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- Registrado
- 1 de Ago, 2021
Wednesday, I made lightly steamed broccoli, rice, and mapo tofu. I like my broccoli vibrant green and barely steamed at all (still pretty crunchy but warmed through) and I've slowly converted the kids to that preference unbeknownst to them. 
Thursday, we had a crawfish boil with waxy baby potatoes and corn. We had viet-cajun style and regular cajun style both. Super good, and I think we'll do it again for Easter because that's the safe and smart meal to pick when I have a fancy matching dress with my daughter as per her request.
Friday, I made borscht with homemade dutch oven bread because I love beets and I love soup and it's about to be hella hot for a really long time so I won't be gravitating towards soups for a while.
Today, I made a spinach alfredo pizza because my husband was talking about going to Cici's as a kid and that being the only good one and I was like hmmmm that sounds really tight, actually, let me try my hand at one. It was great.
Tomorrow, I'm making vietnamese-style spring rolls, like the fresh, cold ones as opposed to the deep-fried ones. Mostly vegetables- I like lettuce, cilantro, mint, thai basil, red cabbage, matchstick carrots, with rice noodles and avocado. Will probably grill a chicken breast or two with gochujang marinade for the other people who live here, but I prefer not to tbh.
The bibimbap upthread has been really nagging at me. I think I'm going to make some soon. I also have singapore-style mei fun on my mind, with just a shitload of shiitake mushrooms, napa cabbage, green onion, and onion. The recent beef sales have really turned me off meat so unless I'm asked for a specific dish that contains it, I've been creating vegetarian options as much as possible and otherwise just using up smaller portions of meat from our freezer.
Thursday, we had a crawfish boil with waxy baby potatoes and corn. We had viet-cajun style and regular cajun style both. Super good, and I think we'll do it again for Easter because that's the safe and smart meal to pick when I have a fancy matching dress with my daughter as per her request.
Friday, I made borscht with homemade dutch oven bread because I love beets and I love soup and it's about to be hella hot for a really long time so I won't be gravitating towards soups for a while.
Today, I made a spinach alfredo pizza because my husband was talking about going to Cici's as a kid and that being the only good one and I was like hmmmm that sounds really tight, actually, let me try my hand at one. It was great.
Tomorrow, I'm making vietnamese-style spring rolls, like the fresh, cold ones as opposed to the deep-fried ones. Mostly vegetables- I like lettuce, cilantro, mint, thai basil, red cabbage, matchstick carrots, with rice noodles and avocado. Will probably grill a chicken breast or two with gochujang marinade for the other people who live here, but I prefer not to tbh.
The bibimbap upthread has been really nagging at me. I think I'm going to make some soon. I also have singapore-style mei fun on my mind, with just a shitload of shiitake mushrooms, napa cabbage, green onion, and onion. The recent beef sales have really turned me off meat so unless I'm asked for a specific dish that contains it, I've been creating vegetarian options as much as possible and otherwise just using up smaller portions of meat from our freezer.
- Registrado
- 1 de Dic, 2022
From the highlight of last entry. We now enter the pay day empty fridge and countdown meals for the family.
Using the Chinese Red roast pork last week with nong shim spicy noodles ans a few snap peas.
Next up left over chicken and creamy leeks (you know not enough for a sensible portion so it gets added as a side ingredient to pasta) with courgette and celery and last scrappings of cream cheese and garlic granules.
Next is tuna salad using lots of celery and last bits of some coleslaw. I really recommend adding some balsamic vinegar to this to stop coleslaw making eveything too cloying.
Lastly and probably the most bizarre but what a brightly coloured meal. Was the end of the beetroot and goat cheese dip. Fried spam and red onions. Jacket potato. And not picture horse radish. Really rather good surprisingly! I didnt have high hopes i must admit. Horseradish for me is a must.
Using the Chinese Red roast pork last week with nong shim spicy noodles ans a few snap peas.
Next up left over chicken and creamy leeks (you know not enough for a sensible portion so it gets added as a side ingredient to pasta) with courgette and celery and last scrappings of cream cheese and garlic granules.
Next is tuna salad using lots of celery and last bits of some coleslaw. I really recommend adding some balsamic vinegar to this to stop coleslaw making eveything too cloying.
Lastly and probably the most bizarre but what a brightly coloured meal. Was the end of the beetroot and goat cheese dip. Fried spam and red onions. Jacket potato. And not picture horse radish. Really rather good surprisingly! I didnt have high hopes i must admit. Horseradish for me is a must.
Fortune Rabbit
kiwifarms.net
- Registrado
- 25 de Mar, 2023
Charcoal grill sea bream
Apple cake
Apple cake
Mr. Donuts
kiwifarms.net
- Registrado
- 14 de Ene, 2023
I used my new Air-fryer that comes with a rotisserie function.
Lemon Pepper Chicken. wala
Lemon Pepper Chicken. wala
Made a creamy mushroom soup. Very delicious.
I never used to know how to make soup well - I once took a class to learn and didn't even like the soups they taught us to make. But eventually I figured it out and now somewhat reliably make decent soup (knock on wood)
I never used to know how to make soup well - I once took a class to learn and didn't even like the soups they taught us to make. But eventually I figured it out and now somewhat reliably make decent soup (knock on wood)
DankSmoker
kiwifarms.net
- Registrado
- 30 de Jun, 2021
You didn't have to photograph your chicken at such an angle to display it's plump ass, rod inserted.
- Registrado
- 10 de Mar, 2019
It lasted 2 entire days? It must've been bigger than it looked in the photo. I don't think it'd make it that long otherwise.
Maybe not, but then we wouldn't have a photograph of his chicken at such an angle to display its plump ass, rod inserted.
DankSmoker
kiwifarms.net
- Registrado
- 30 de Jun, 2021
Listen, we can go back and forth on this like some sort of revolving door but we both know we want a piece of that.
- Registrado
- 10 de Mar, 2019
A piece? I'd go in it with both hands like goatse.
DankSmoker
kiwifarms.net
- Registrado
- 30 de Jun, 2021
Hey, if you're fixing to make a broth be my guest, but I'm a breast-man.
- Registrado
- 10 de Mar, 2019
Breasts are fun to play with but sometimes what you really just need is a wordfilter that converts "dark meat" to BIG BLACK DICK.
DankSmoker
kiwifarms.net
- Registrado
- 30 de Jun, 2021
You just like sucking that meat off the bone. Spit roasted breasts are tender and juicy, sweated in their own juices.
- Registrado
- 8 de Jul, 2021
- Registrado
- 5 de Mayo, 2020
Steak au poivre.
-Flank steak
-shallots
-fresh pepper
-Whisky
-milk
-black pepper and salt
Added vegs and carbs also
-Flank steak
-shallots
-fresh pepper
-Whisky
-milk
-black pepper and salt
Added vegs and carbs also
- Registrado
- 4 de Mar, 2019
Some vaguely greek-feeling lamb thing. Couscouos lemon zest, lots of raisins, some other shit I can't remember. Lamb steaks with cumin, pepper, garlic and olive oil. And salt. A little lemon juice. Roasted bell peppers. Yoghurt with chives and parsley and chopped cucumber. Pan-cooked the steaks to medium-rare. I'm still eating lamb steaks two days later. Bliss.
- Registrado
- 12 de Jul, 2021
It was an entire 9in pie, so yeah.
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- Registrado
- 5 de Mayo, 2020