xtsho
Well-known member
i thought it might be but wasn´t too surethey look homemade - nice!
I grated the potatoes myself. I cook everything from scratch.
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What Are You Eating Right Now!!!
- Thread starter sackoweed
- Start date
I grated the potatoes myself. I cook everything from scratch.
Cuddles
Well-known member
been meaning to do the same for ages. I want to make some for the freezer to have small snacks ready.
Grating them is a bit of a bummer though
I don´t know how things are where you live but even potaotes have become a bit ` less affordable´ than they once were.
made some chili. yeah, i know it's the wrong time of year. it was still good though...
We love our Nordsee fast food, it's fresh, not fat and of course we like fish.
fried green tomatoes for breakfast. looking like a big salad for lunch, plans ARE subject to change with no prior notice though...
JanKowalski
Well-known member
Some slices of alpine cheese.
im on the last of a 3 night ziti bender it just keeps getting better and better each day from marinating in all its glory
mushrooms! about twenty small ones. shoulda stopped at a dozen, i'm starting to think. too late!
you can always take more, can't undo those you have already swallowed.
you can always take more, can't undo those you have already swallowed.
Wait a minute.thats sounds good it don't have a long shelf life right? No vinegar? Wouldn't that turn to alcohol or am I drunk wishing it would?
you ever do a pickleback shot heard bout it at bar one night yrs back. shot of jameson chased by shot of pickle juice sounds weird but i had to try wasnt to bad. gotta like pickle juice tho
xtsho
Well-known member
Alcohol would require sugar but lacto-fermentation uses salt. So no alcohol is produced. Lacto-fermentation is a very old method of food preservation. It's how sauerkraut was originally made. Fermented pickles are not going to last as long as modern pickles with vinegar but will keep for a couple months in the refrigerator. They're real easy to make. Just cover cucumbers with a salt solution. I use a 4% salt solution and let them sit for a week to 10 days before putting them in the refrigerator. The liquid can be consumed as well and is full of probiotics. They're healthy pickles without any chemicals, preservatives, etc...
velorex
Well-known member
4 hrs since dinner now. high as a kite. my good friend from the forum veldig steen came over for food, he was flying when he left. and you could not taste the cannabis at all, just tasted like a normal reindeer stew.
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A fish soup and baquette
Cuddles
Well-known member
I got hold of some korean soup. It didn´t taste spicy when I tasted it cold BUT once I had cooked... phew! Had it with some rice and it helped to warm me up a little.
It´s been really cold here and the heating doesn´t work.
I also got some fresh kimchi and I may turn it into a soup too .
Had it with some rice and it helped to warm me up a little. It´s been really cold here and the heating doesn´t work.
I also got some fresh kimchi and I may turn it into a soup too .
still in 90s here. want to trade? i do very well down to about 10 F below...
Cuddles
Well-known member
Yeah, I really wouldn´t mind . Some nice real warmth and sunshine would be very nice for a little while
"for a little while" being the elephant in the room.Yeah, I really wouldn´t mind . Some nice real warmth and sunshine would be very nice for a little while
it was in the 80s here before turkey season ended in May, and will likely still be that way for daytime highs on through September (and maybe into October) unless we go into a "nuclear winter" or the volcano in Yellowstone erupts...
had some huge pork chops tonight, TOO thick in fact. by the time they were white (done) in the middle, they were over-done on the outside. dammit, i KNEW i should have baked them instead. live and learn, no more trying to fry thick chops. the green beans, mashed potatoes and bread were all good though.
Cuddles
Well-known member
omg, just how thick were they?
Next time try using a pan with a lid. This way they´ll be done more quickly and more evenly
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