I'm making Russian Salad right now, but with my own $1.00 store ingredients!

panko chicken. potato 'cupcake' au gratin.

that is a fantastic site. I will now have more greek dishes to try

Just made some of them Big Macs pizza slice:

I hope the green in that pic is e.coli and you eat it and get sick and bleed out in your mother's russian apartment while a tranny fucks her in the shithole.

Why the fuck does every new fast food item have Jalapeño peppers on it?

Why the fuck is Panzer posting in the People Food thread?

It has something to do with the number of mexican'ts that are sneaking into the USA and breeding. Pimsler Spanish is on sale.

Are jalapenos halal? Maybe that will keep the goat fukkers satisfied.

Making 2 beef steak gyros with my own white sauce and USDA Choice beef meat.

Waiting on a friend, so I hopped into a late night Pakistani restaurant. Lots of vegan choices as well as meat. $6.99 for sag aloo and chick pea Marsala. Not sure of the correct spelling. They seemed perplexed that I didn't want rice or bread though it's included. I explained that though it looks good, I try not to eat simple carbs. They're probably wondering why is this chick so white-washed. This place is good! The real deal.

29th Street. Between 5th Av-Broadway. You'll see tables outside selling incense and carpets.

Thom sae bok

Just looked that up. No listing. Isn't $6.99 too pricey for you?

^ He thought it was one of his all-you-can-eat buffet joints.





Some things cannot be unread. Pass the mind bleach.

[I made that up]

For $7, I better get 2 entrees.

The portions were huge. I gave half to a homeless guy.

Today I made a romaine and spinach salad with diced (in my Cuisinart. $30 at Home Goods. That's $15 less than online's lowest price.) cucumber and tomato for 5 people then green apple slices topped with baked Brie.

Tranny semen he belched up after doing a shemale blowbang.

Die, Alex. Die.

Chicken breasts w/ Stubb's Moppin Sauce. Put em on the grill and mopped em. Every time the sauces was drying out on top, I'd mop em, turn em and mop the other side. Nice flavor, not too strong. I plan to find out how good it is on tuna steaks in the next couple weeks.

This picture still haunts me. I think it's more fucked-up than anything in the various shocking sex pic threads.
Just mind-fuckingly brutal.

Is that a pizza with the contents of a Big Mac on it?

yup

Holy hell...it is! And worse- it looks like someone regurgitated the contents of a Big Mac on it.

No bite marks. Alex swallows fast food whole, like he swallows tranny cock.

Can we Gimp him NOW?

And miss out on stuff like this? No.

I always see panzer acquiring his food through dumpster diving. I imagine he eats as he goes and on his way home with his spoils he has partially eaten food in his jew beard.

Just made 2x Philly Cheesy Steak Gyros with peppers and my own white sauce.

We got it the first time. You want us to comment on your white sauce.

27 Diagrams That Make Cooking So Much Easier

http://imgur.com/gallery/N37Lr

Cornell chicken. Marinated & basted with the following mixed up in the blender:

2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1/2 teaspoon ground black pepper
1 tablespoon poultry seasoning

Sposed to be grilled over charcoal, but I'm going with the gas grill on low. Basting every 5 min. and turning frequently, making sure the skin side doesn't burn.

I made oatmeal. Soaked oats in water in the fridge for a few hours. Then stirred in cinnamon and blueberries. Also made iced coffee Popsicles. Those didn't turn out so well. Damn you, Real Simple mag.

Just made a cheesy noodle soup:

+ 1x ramen [the cheepest you can find]
+ 1x seasoning packe from ramen
+ 3x pickle slices
+ a little bit of soy sauce
+ a little bit of ketychup
+ a little bit of BBQ sauce
+ a little bit f cheese powder
+ 2x slices of Velveeta immitation American cheese

+ cook all the ingredients together
-----------------------------------------
Yield: 28oz
Cost: $0.62
Time: 8 minutes

Just made 8 pounds and 5 ounces of mashed potatoes.

At 9:45 in the morning?

Alex, mashed potatoes does work well as leftovers. It's one of the few things I know how to make well. Not worth making a big batch for 1. Trust me.

But maybe he intends to eat all eight pounds at once. No leftovers.

:-/

I had 6 boxes and decided to make it all at once. I used 1/2 pound of butter.

So, you made 6 boxes of instant mashed potatoes? I don't know if I've purchased more than 1 box of instant potatoes in my entire life, and that was for a recipe that used the potatoes for some kind of breading or crust.

1) That's not cooking

2) You're not human

3) Why aren't you answering questions in the Gimp Box where you belong?

I've never understood instant mashed potatoes. What's so hard about cooking a potato to mash it? The peeling?

FLOP 1.

I wish I could find a recipe or instant mash potatoes that tasted like the mash potatoes that came in TV Dinners back in the 70s when they still used aluminum trays and foil covers.

I don't even peel the potatoes when I make mashed potatoes. I like Yukon Gold potatoes. I use a hand masher, some half and half or cream, butter, sea salt and fresh ground black pepper. Sometimes I use some Mrs. Dash Table Blend.

Mashed potatoes are best when the potatoes have been roasted in their skins before being peeled and mashed. And definitely cream is the key ingredient.

I always make more mashed potatoes than I can use. After a few days in the fridge I then use them to make potato cakes for breakfast. Just add a couple eggs, milk and some bread crumbs. Make patties out of it and fry them in a pan. They are the best fried in bacon grease. Good with ketchup or maple syrup.

I tried some of the flavored instant mashed potatoes. The cheesy ones were OK, but the ones that had "bacon" in em just seemed to have hard bits and way too much "liquid smoke flavor". They sucked.

Alex, have to tried to mush together the instant mashed potatoes and fry em, to make your own instant knishes? I bet if you mixed in enough mustard, you wouldn't have to slice and slather em when they are ready to eat.

I never had much luck with the instant ones holding together when frying them. The real from scratch are great that way though. I mince some onion in them sometimes.

I really hope I'm wrong but why do I get the feeling that Panzer will be rolling around in those mashed potatoes like Ann Margret in the baked beans in Tommy?

Fixed. And skins on is the only way to go on mashed potatoes.

I already ate half of the mashes potatoes. It taste great when I add a little bit of corn oil on top.

Paleo/Whole30-compliant smoked baby back ribs. No sauce and spiced with just salt, pepper, garlic powder, onion powder, and both sweet and hot paprika. Smoked for over 5 hours with some hickory wood. I haven't tasted them yet, but they look great. It felt really weird making BBQ sober. I usually start sipping on some Maker's when I light the grill, get completely drunk and wind up thinking I've ruined everything and then am pleasantly surprised when it turns out great.

Pre and post-cooked pics below. I use mustard to help the spice rub adhere to the meat. I applied it with a brush this time and I feel the brush strokes make this look like a piece of porcine artwork.