food thread

do you have a recipe for not being a virgin

I would also like to know this recipe

this is about olive oil, right?

[timmy]

Its about non virgin sacrifices

do you have a recipe for not being a virgin

i do:

leave the house
buy ugly woman drinks
fuck her.

Pumpkin Chocolate Chip Bread



Ingredients:
1/3 cup butter, softened
1 cup dark or light brown sugar
3 eggs
1 can (15 ounces) pumpkin puree (or 1 3/4 cooked pumpkin puree)
3 cups all-purpose flour, plus more for pan
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg

1 cup chocolate chips
Cooking spray
Directions:
1. Whisk butter with sugar. Add eggs one at a time, whisking after each addition. Add pureed pumpkin and combine well.
2. Combine dry ingredients (flour, baking soda, cinnamon, ginger, and nutmeg) in a small bowl. Gently sift dry ingredients into wet ingredients. Using a rubber spatula, fold dry ingredients into wet, incorporating until well combined. Gently fold in chocolate chips. Do not over mix, or dough will be too tough.
3. Lightly grease an 8- or 9-inch loaf pan or two smaller loaf pans with nonstick spray and lightly flour. Add dough. Heat oven to 350 degrees and bake bread on middle rack for about 45 minutes until top is golden brown and loaf is a bit firm to the touch. Remove from heat, and allow loaf to cool before handling. Slice with a serrated knife. Serve with pumpkin butter, butter, or all by its delicious self.

cooking with garfield

cag's steak done medium well for jon, remember to put a bottle of ketchup on the table or you go in the closet
** be sure to get a can of green giant green beans to accompany this. you don't need to heat them up to do this cag-style, just serve em right out of the can, at room temperature
https://therecipecritic.com/skillet-...-and-potatoes/



Let the steak sit at room temperature for 30 minutes. Season the steak generously on each side with salt and pepper. In a cast-iron skillet with 1 Tablespoon of oil over high heat add the steaks to the pan and sear each side 3 minutes or until brown.
Reduce heat to medium low. Cook the steak to desired doneness. Medium Well = 150 degrees Some say to flip only once while cooking, I like to flip mine a few times.
Right before serving the steak slather the butter compound on top and let it melt into the tender steak. This gives it a nice finishing touch and adds such great flavor.

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 pound yukon gold potatoes, sliced about ½ inch in thickness
3 garlic cloves, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
2 lean New York Steak strip steaks
salt and pepper
Garlic Butter Compound:
¼ cup softened butter
3 garlic cloves, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped

Instructions

In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.
Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

[Forum Fairy]

Introducing poo long

[Captain Janeway]

poo long foo
that's a side splitter for an average person where i live right now. I like slightly more sophisticated humor most of the time. That being said, 7/10 on texture, color, and length. Jony Fairbairn would have been proud. RIP.

Kung Pao Chicken
https://cafedelites.com/kung-pao-chicken/



Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins


Kung Pao Chicken is highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavour! Make it better than Chinese take out right at home! With crisp-tender chicken pieces and some crunchy veggies thrown in, this is one Kung Pao chicken recipe hard to pass up!
Course: Dinner
Cuisine: Asian
Servings: 6 people
Calories: 382 kcal

Ingredients

Chicken
Note: you can substitute cat for chicken in a pinch, but be sure to use house pets, not strays, for health reasons. Also, cat meat is tougher and stringier and may take more time to marinate and soften. Adjust cooking time as needed:

28 ounces (800g) boneless/skinless chicken breast (or cat meat) cut into 1 inch cubes
1 tablespoon shaoxing wine or dry sherry
1 tablespoon light soy sauce
2 teaspoons baking soda
1 teaspoon cornstarch / corn flour

Sauce:

1/2 cup low-sodium chicken stock (or broth) -- water can be used
5 tablespoons light soy sauce
2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)
2 tablespoon Chinese Shaoxing wine (or dry sherry)
2 teaspoon dark soy sauce
2 teaspoons hoisin sauce
2 tablespoons sugar
1 teaspoon cornstarch / corn flour

Stir Fry:

4 tablespoons cooking oil divided
1 1/2 tablespoons garlic (4-6 cloves)
1 tablespoon ginger
1/2 red bell pepper (capsicum) seeded and diced
1/2 green bell pepper (capsicum) seeded and diced
8-10 dried chilies cut into ½-inch pieces (adjust to taste)
1 tablespoon Sichuan peppercorns lightly toasted and ground
4 green onion / scallion stems cut into 1-inch pieces
1/2 cup roasted/unsalted peanuts
2 teaspoons sesame oil optional

Instructions

Combine all ingredients for the meat in a shallow bowl; cover and marinate for 10 minutes (if time allows). If you are using cat meat, be sure to marinate overnight.

Whisk sauce ingredients together until sugar dissolves; set aside.

Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.

Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.

Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.

Once it begins to thicken slightly, add chicken or cat meat back into the pan/wok and mix all of the ingredients through the sauce until the meat is evenly coated and sauce has thickened, (about 2 minutes).

Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.

Serve immediately with steamed/cooked rice or fried rice!