i am the best at this
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i am the best at this
are you making salchipulpos in your tamigotchi maker?
i will post pics
also my iberico just arrived
oh my god, i brought iberico back from barcelona and it was allowed into canada. they don't allow that shit into the us.
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
do you use bonito broth?
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
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
:o