I'm just waiting for cannibalism to make a comeback. It's great for what ails you!
Don't eat your own species kids. That means you gran!
Me and Mort Where only in it for the philosophical/cooking side. You were all about the noms. Also I'm not sure if eating people counts as cannibalism for Mort since she is a cat.
Slay The Spire: Beat the heart with Iron clad. The run I spoke of did not pull it off. The one I beat it with I had swapped my relic with the black star right at the beginning. So I ended up with a whole top screen of them. I would say they did most of the work the deck itself wasn't terribly special actually kind of balanced I guess. a few good powers skills and attacks all around. The one thing I did have with that going for me wa the upgraded armaments so constantly upgrading all the cards was nifty. Oh and the relic where when I take damage next turn I gain 3 armor + upgraded juggernaut and the heart attacking me for with 6x12 really did a number on him.
I heard they were adding a new character soon.
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Friends are taking me to an escape room for my birthday Saturday. I've never done one before but sounds fun.
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I've been in there it's lots of perception checks, which of course I epic fail ^^
You have 1 h to solve the puzzles that will get you out of the puzzle rooms. You can call for help 3 times. Do not wait too long before you call for help, as the room you start in is not the only one you will have to complete.
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Thomas - if I were you I would not start with pork chops. Cut them into thinner slices so you can stir fry, its harder to screw up that way. If I were to start cooking I think I'd just fry egg with minced pork.
Mashed potatoes only needs boiled potatoes, a fork, salt, pepper and butter. Fairly simple. Bacon bits for added noms.
Cheese if your feeling extra special...
I've never made a baked potato into mash I am intrigued by the idea however.
Like I try to strike up conversations about other things but it always goes back to one thing.
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Like I try to strike up conversations about other things but it always goes back to one thing.
The greatness of the Patriots football franchise? I know. For my money, it goes King Kong, Tom Brady, everybody else.
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Like I try to strike up conversations about other things but it always goes back to one thing.The greatness of the Patriots football franchise? I know. For my money, it goes King Kong, Tom Brady, everybody else.
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HOWEVER!!! Thanks to me working on making mash potatoes yesterday, I managed to make another batch...not as good but since it was smaller, I dropped the remainder from last night's attempt in and it was...more than passable.Mashed potatoes only needs boiled potatoes, a fork, salt, pepper and butter. Fairly simple. Bacon bits for added noms.
Once you've made mashed potatoes a few times, Thomas, it'll get easier. Mort's right, a few simple ingredients is all it takes, so don't kill yourself doing it. I'll usually substitute some sour cream for some of the butter.
That and the pork chops I tried to cook didn't get cooked thoroughly even though I think I had it on too high of a heat on the stove. I didn't burn the brown gravy so there's that!Thomas - if I were you I would not start with pork chops. Cut them into thinner slices so you can stir fry, its harder to screw up that way. If I were to start cooking I think I'd just fry egg with minced pork.
Thomas, you might try braised pork chops. Throw your pork chops into an oven-safe dish with lid (I use a Corningware dutch oven). Add 1/2 to 1 cup of chicken stock or water with bouillon cube(s), depending on how many chops you're cooking at once. Throw in half a rough-chopped onion and some garlic cloves, salt & pepper to taste, and then any other seasonings -- maybe thyme, sage, a bay leaf, a tablespoon of soy sauce -- whatever you like. Lid it up and bake in the oven at 250F for at least an hour or so (2+ hours is fine). Take it out and taste the basting broth/liquid and add any extra salt, pepper, etc to taste. Flip your chops over, lid it up, and bake it at 300F-350F for a half-hour or so. After cooking them low & slow, your chops will usually be almost fall-apart tender.
If you pull out the chops onto a plate and cover with foil, you can strain the braising liquid to remove any veggie and seasoning bits, then use all or part of the liquid as the base of a gravy. Just slowly whisk in 1 tablespoon of cornstarch per cup of liquid and bring it back up to boil to thicken it.
The best part of braising chops, or any meat, is it takes just the effort to assemble the ingredients in a pot. While it's cooking slowly in the oven, you've got plenty of time to work on stuff like mashed potatoes. Or chop up some carrots & potatoes, throw them in the pot with the chops, add a little extra broth/liquid, and cook them all together. Or instead of potatoes & carrots, add in uncooked white rice about a half-hour before the chops are done (or 50 minutes-hour if using brown rice); your rice will come out having absorbed all that flavorful liquid/broth.
Thomas: Or you can reverse-sear your chops too.
And if you like reverse-seared chops, wait'll you use the same technique to make reverse-seared steaks.
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Do you have a slow cooker? I have an easy crockpot recipe for pork chops. Put 6 (or so) pork chops into the cooker. Sprinkle Ranch dressing mix (the powder) over them then pour a can of cream of chicken soup on the whole thing and let cook for about 4 hours on "high". It's remarkably easy and really good.
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Yep, braising in an oven is pretty close to using a slow cooker. The slow cooker's low setting is 200F and it's high setting is 300F. Slow cooking is a great way to cook any meat tender with little danger of burning it. You can even use a slow cooker to make mashed potatoes.
HOWEVER!!! Thanks to me working on making mash potatoes yesterday, I managed to make another batch...not as good but since it was smaller, I dropped the remainder from last night's attempt in and it was...more than passable.Mashed potatoes only needs boiled potatoes, a fork, salt, pepper and butter. Fairly simple. Bacon bits for added noms.Once you've made mashed potatoes a few times, Thomas, it'll get easier. Mort's right, a few simple ingredients is all it takes, so don't kill yourself doing it. I'll usually substitute some sour cream for some of the butter.
That and the pork chops I tried to cook didn't get cooked thoroughly even though I think I had it on too high of a heat on the stove. I didn't burn the brown gravy so there's that!Thomas - if I were you I would not start with pork chops. Cut them into thinner slices so you can stir fry, its harder to screw up that way. If I were to start cooking I think I'd just fry egg with minced pork.Thomas, you might try braised pork chops. Throw your pork chops into an oven-safe dish with lid (I use a Corningware dutch oven). Add 1/2 to 1 cup of chicken stock or water with bouillon cube(s), depending on how many chops you're cooking at once. Throw in half a rough-chopped onion and some garlic cloves, salt & pepper to taste, and then any other seasonings -- maybe thyme, sage, a bay leaf, a tablespoon of soy sauce -- whatever you like. Lid it up and bake in the oven at 250F for at least an hour or so (2+ hours is fine). Take it out and taste the basting broth/liquid and add any extra salt, pepper, etc to taste. Flip your chops over, lid it up, and bake it at 300F-350F for a half-hour or so. After cooking them low & slow, your chops will usually be almost fall-apart tender.
If you pull out the chops onto a plate and cover with foil, you can strain the braising liquid to remove any veggie and seasoning bits, then use all or part of...
>_>
<_<
Alright to clarify,
Firstly about the pork chops, I THOUGHT I could do them because they seemed WAY easier to do thank trying to do a roast. Or some other beef that's not ground chuck.
Secondly I hate bacon. So while it HAS gotten easier for me to NOT screw up mashed potatoes (I've done that twice before) I still need practice because my last batch was a little on the milk-y/soupy side...but was fixed up with left over mash potatoes. But I wouldn't say it was the best I've had.
Also I don't talk about football because all we have in this state is the Steelers for a professional team...and I'm not sure I'm ready to support Ben any time soon...
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I think it was more of an Ironic nod to football.
Also the monkey in the jersey is freakin adorable.
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My wallet was found with all its contents. Too late for me to not have to pay for the replacement identity card and replacement driving license though.
Even though it was returned to the police station the day it was lost, police processing time caused it to be late and reported as not found as I called the lost and found department before making replacement identity card.
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My wallet was found with all its contents. Too late for me to not have to pay for the replacement identity card and replacement driving license though.
Even though it was returned to the police station the day it was lost, police processing time caused it to be late and reported as not found as I called the lost and found department before making replacement identity card.
Honestly the fact that it was found and returned and made it back to you amazes me more then anything.
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Alright to clarify,
Firstly about the pork chops, I THOUGHT I could do them because they seemed WAY easier to do thank trying to do a roast. Or some other beef that's not ground chuck.
Secondly I hate bacon. So while it HAS gotten easier for me to NOT screw up mashed potatoes (I've done that twice before) I still need practice because my last batch was a little on the milk-y/soupy side...but was fixed up with left over mash potatoes. But I wouldn't say it was the best I've had.
Also I don't talk about football because all we have in this state is the Steelers for a professional team...and I'm not sure I'm ready to support Ben any time soon...
he's a cylon. I knew it.
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he's a cylon. I knew it.Alright to clarify,
Firstly about the pork chops, I THOUGHT I could do them because they seemed WAY easier to do thank trying to do a roast. Or some other beef that's not ground chuck.
Secondly I hate bacon. So while it HAS gotten easier for me to NOT screw up mashed potatoes (I've done that twice before) I still need practice because my last batch was a little on the milk-y/soupy side...but was fixed up with left over mash potatoes. But I wouldn't say it was the best I've had.
Also I don't talk about football because all we have in this state is the Steelers for a professional team...and I'm not sure I'm ready to support Ben any time soon...
I'm going to need more rope.
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I still hate bacon. But at least having chicken in the oven (which just needed to be heated) and some mixture of tortellini and stuffed ravioli with pasta sauce was good.
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I don't know what that is. I just wish it would turn cold where I am.
Yum!
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{begins scribbling notes for scifi-horror remake involving okra-based Triffids}
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Aha! Your counter-revolutionary wrecking activities have been exposed, and it is time to face the People's Justice! Nobody can hide from OKRA!
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Aha! Your counter-revolutionary wrecking activities have been exposed, and it is time to face the People's Justice! Nobody can hide from OKRA!
Opportunistic Kite-Riding Anarchists?
I wish the weather was turning cooler. Then I could justify having a pot of jambalaya. I mean I could do it anyway...but right now above 80 degree each day just doesn't work for me.
Also tonight was left overs. Tomorrow I'll try to marinade some chicken...probably.
I haven't had jambalaya in over a year. Now I wish it was fall and my son was cooking his up.
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Well I just bought two boxes of Zatarini's pot of jambalaya. I have sausage, chicken and shrimp...just no fresh okra. Admittedly I'm not fond of okra as a vegetable, but for some reason, in jambalaya it works. Albeit, it's best fresh.
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I use Zatarain's a lot, too. And yes, fresh okra is far and away better.
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It's just hard to find this far "north" I guess.
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Managed to get free half marathon tickets for the Great Eastern Women's run!
I signed up =D
Well I just bought two boxes of Zatarini's pot of jambalaya. I have sausage, chicken and shrimp...just no fresh okra.
that's like complaining that your job pays you two days before anyone else.
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I use Zatarain's a lot, too.
That's good!
And yes, fresh okra is far and away better.
That's bad.
Well I just bought two boxes of Zatarini's pot of jambalaya. I have sausage, chicken and shrimp...just no fresh okra.that's like complaining that your job pays you two days before anyone else.
Normally I'd agree with you about some vegetables..but honestly fresh okra in jambalaya has been a favorite of mine since I had it. (The okra fresh not just the jambalaya.
Also thanks Mort!