i got a takoyaki maker just now

[internutt]

i am the best at this

[m0nde]

are you making salchipulpos in your tamigotchi maker?

[internutt]

i will post pics

also my iberico just arrived

[m0nde]

oh my god, i brought iberico back from barcelona and it was allowed into canada. they don't allow that shit into the us.

[internutt]

i remembered the secret from before, for the liquid to add to the takoyaki you DO make dashi. or in my current circumstances i soaked dashima and added powdered anchovies to the dry component

[internutt]

https://i.imgur.com/gVTVSFU.jpg

[m0nde]

do you use bonito broth?

[internutt]

i used just dashima broth with oyster sauce added because i bought anchovy powder 'specially for the dry part. anchovy powder is like legal MSG

[internutt]

the "bonito" is the katsuoboshi flakes on top


i just ordered chicken as well. i am going to get really fat and i dont care

[m0nde]

:o