I would love to discuss food

This forum is for discussion about anything else.
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Post Post #1553  (isolation #200)  » Thu Jul 10, 2014 6:29 am

love mirin

also funny. I've been playing with lime zest this week

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Post Post #1562  (isolation #201)  » Sat Jul 12, 2014 7:28 am

yeah the slow cooldown you can get around by switching burners
the 'sine wave' can be pretty annoying for things really sensitive to temperature maintenance.
The everything flat bottom is what annoys me about electric

The problem i'm having with my gas setup right now is that it doesn't have much of a lower range. The dials are from Lo up to 10. but from 6 up is just blazing heat with very little difference. And the low settings for some things are not low enough. I guess I could try raising the height of my pots, but that involves buying a lot of crap for an apartment owned appliance, which I can't be arsed to do

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Post Post #1569  (isolation #202)  » Mon Jul 14, 2014 7:59 am

In post 1567, Fenchurch wrote:I once had some garlic powder

now what I have is a hard, lumpy, garlic-flavoured rock, which I sometimes try and shave pieces off because I don't want to waste it :?

is there a time and a place for garlic rock?

put it in your rice cooker for two weeks and you can make black garlic rock

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Post Post #1570  (isolation #203)  » Mon Jul 14, 2014 8:06 am

We have a thing in our department called happy hour. This week is our labs turn to host. I've talked the technician into letting me bring in ice cream. So I get to make 6 flavors and get reimbursed for the ingredients. Woot! Still need to come up with a good 6th flavor

1) Maple Bacon
2) Cherry Oreo
3) Lemon meringue pie
4) Coke Float
5) Peanut butter and jelly sandwich
6) ??? Pistachio honeycomb ???

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Post Post #1575  (isolation #204)  » Mon Jul 14, 2014 9:47 am

In post 1571, zoraster wrote:might want to have at least one sorta normal one fwiw

i thought Cherry Oreo and Lemon meringue would be p normal (as would pistachio honeycomb)

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Post Post #1580  (isolation #205)  » Mon Jul 14, 2014 11:40 am

it sounds like you just get really high heat with it
used mostly for searing before doing the rest of your cook

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Post Post #1584  (isolation #206)  » Thu Jul 17, 2014 7:37 pm

peanut butter ice cream is way more tasty than I expected it to be

bacon ice cream almost made me cream my pants

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Post Post #1587  (isolation #207)  » Fri Jul 18, 2014 5:26 pm

Served the ice cream to the department today
went over well

Bacon ice cream was definitely the most polarizing. And older chinese lady told me it was very special and asked for a recipe

Also a coworker asked if I would make him a batch, not sure if it would be considered cheap bastardish to ask him to cover the costs

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Post Post #1602  (isolation #208)  » Tue Sep 02, 2014 8:58 am

Made ge da tang this weekend.
Spoiler: not my image
Image

Its basically chinese spaetzles in a tomato soup. I had it on a trip to Beijing and really liked it, but never knew what it was called until asking around. You don't find it (at least I never have) in American restaurants. It was pretty interesting to find out that the spaetzles are actually made quite differently than the German version, but come out tasting pretty similar.

Followed something similar to this recipe just without the coriander, a longer cook time on the ge da, sauted the scallions along with the tomatoes and used the eggs as for an egg drop soup instead of scrambling them first (ok my recipe was nothing like theirs).

If anyone wanted to try it at home, my ratios in the end were:
4 plum tomatoes
2 small scallions
2 cups stock (I just used bullion)
1 or 2 eggs both worked well for the egg drop
and about a 3 minute cook on the ge da depending on size (just eat the biggest one in the pot to see if it is done)

It cooks up surprisingly fast. Nothing to tasty soup in about 30 min or less.

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Post Post #1612  (isolation #209)  » Fri Sep 12, 2014 11:04 pm

so almond blueberry ice cream ice really good

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Post Post #1614  (isolation #210)  » Wed Oct 01, 2014 4:46 pm

anyone ever tried putting cinnamon sticks in a pepper mill?

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Post Post #1615  (isolation #211)  » Fri Oct 03, 2014 6:14 pm

I really want to try making this from the Great British Bakeoff, but I don't have an oven with a top down heat source
:/

Spoiler:
Image

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Post Post #1626  (isolation #212)  » Mon Oct 27, 2014 10:20 pm

In post 1619, The Bulge wrote:Can anyone recommend any relatively easy meals that can feed 6 people in the $20-30 price range?
so a basic chinese braise I really like is:

Required ingredients:
1.5 - 2lbs of Meat* cut into 1.5-4 inch 'cubes'
6 tbsp sugar
3 tbsp soy sauce
1 cup chinese cooking wine (or sherry if dont have chinese version)
some oil
some water

Optional extra flavor ingredients in descending order of my desire for them to exist:
1-2 green onion
knob of ginger sliced roughly
chilli peppers for heat to your desire
cloves of garlic smashed as many as you like
few start anise
1/2 to 1 cinnamon stick (these last two are nice in the winter time)

Cooking method:
heat oil in largish post (enough to hold everything)
Add 3 tbsp of the sugar and get it to carmelize
Add in meat and brown on all sides
-while meat is browning add in any aromats
Once meat is brown add in all liquids
Add in water until the meat is roughly covered
Bring to a boil, then reduce to a simmer for 1hr
--I usually then put this in the fridge overnight--
Skim fat off the top
rewarm the contents (add the second green onion here if using two)
Once the meat is warm, pull it out
Bring liquid to a gentle boil, and reduce until it is thick (use back of spoon test)
Toss meat back in to get everything piping hot and serve

Pairs well with rice, green veggies, anything vinegary like fresh pickles

*My favorite cuts of meat are fatty porks. But I've also done this a couple times with beef short ribs and that comes out really nice, but has a very different flavor. Would recommend garlic and chillis if pairing with beef. Mice also work with lamb (though that would likely be a waste of lamb) and other fatty/high collagen cuts

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Post Post #1634  (isolation #213)  » Sat Dec 13, 2014 2:03 pm

made some gingersnap ice cream

its tasty

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Post Post #1636  (isolation #214)  » Sat Dec 13, 2014 9:14 pm

Powdered dry ice

Its really easy if you have dry ice.
2 cups heavy whipping cream, 14oz can sweetened condensed milk then just add whatever you want and freeze it by mixing in the dry ice powder.

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Post Post #1644  (isolation #215)  » Mon Dec 22, 2014 8:57 am

I found a Japanese fish market that also makes nigiri etc to order for 1$ a piece. Rice is really tasty and fish portions are quite generous

p awesome

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Post Post #1651  (isolation #216)  » Thu Dec 25, 2014 10:35 am

scrapple and eggs for breakfast

<3

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Post Post #1668  (isolation #217)  » Tue Dec 30, 2014 9:15 am

i like french toast from bread heals. Especially crusty loafs

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Post Post #1688  (isolation #218)  » Sat Jan 10, 2015 11:18 pm

im glad you reminded me about The Taste getting into a new season

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Post Post #1721  (isolation #219)  » Sun Jan 18, 2015 10:21 am

Attempted taro mooncakes, without the food coloring

dough was pretty difficult to work with and they were p ugly, but the wife said they tasted good

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Post Post #1725  (isolation #220)  » Tue Jan 20, 2015 8:16 pm

so I won a bet at work against a French coworker, my prize was he would cook a bacon cake. The history behind this is I really like bacon, especially with sweets. I've made bacon candy corn and bacon ice cream and brought these to work. They didnt try them and said they must be awful. Also one time while out for breakfast they ordered essentially pancakes with a bunch of sides but asked them to HOLD THE BACON. seriously wtf?

So they abhor bacon in sweets and said something like 'would you want a bacon cake?' in their smarmy French accent to which I said 'hell yeah, that's brilliant'

Anyway, they made said cake and it is really freaking good. Just in case you were wondering. I think they made a basic yogurt cake with bits of crispy pan fried bacon in it. They tried doing some strange Royal icing with bacon fat and maple syrup. It came out too sweet because of the confectioner's sugar, but otherwise the 'icing' is awesome.

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Post Post #1728  (isolation #221)  » Wed Jan 21, 2015 12:39 pm

In post 1726, quadz08 wrote:did french guy like it?
he didnt eat it

we bet on a football game. Seahawks vs San Fran

if San Fran won I had to make burnt butter cookies

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Post Post #1729  (isolation #222)  » Fri Feb 20, 2015 7:15 pm

green tea, red bean and black sesame ice cream for Chinese New Year party at work
turned out pretty well
was most happy with the black sesame, but red bean seemed to be the most popular

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Post Post #1765  (isolation #223)  » Thu Apr 30, 2015 7:33 am

GMOs are mostly used just speed up the selective breeding humans have been doing to domesticated animals for centuries.

The more dangerous GMOs arent really an issue of human health. Theyre more worrisome from an ecological standpoint

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Post Post #1768  (isolation #224)  » Thu Apr 30, 2015 9:43 am

Jalapenos can vary quite a bit in their intensity. But I find on average they are more mild than chili flakes

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Post Post #1772  (isolation #225)  » Thu Apr 30, 2015 11:14 am

oh good, cutting a habenero and then scratching your eye is a horrible thing

also, just taste a couple of the seeds to see how hot they are before you start cooking with it. Should do this with most chilies since the heat can vary from one to the next

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Post Post #1774  (isolation #226)  » Fri May 08, 2015 12:05 pm

mailed my Grandmom some Rum Raisin ice cream for her birthday
stayed frozen, which is a first

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Post Post #1783  (isolation #227)  » Tue May 12, 2015 5:59 pm

In post 1777, Brandi wrote:But these were good
I guess kindness and diet does make a difference
the were likely just a lot more fresh than what you normally get
fresh eggs are wonderful

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Post Post #1806  (isolation #228)  » Thu Jun 11, 2015 7:59 pm

peanut butter ice cream with lime, and chili praline
its amazing

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Post Post #1808  (isolation #229)  » Wed Jun 17, 2015 11:05 pm

beer and pretzel ice cream not as good as last batch. Think I used the wrong pretzels as they lost their snap. And too much pretzel salt is overpowering the beer

chocolate and peanut butter cracker ice cream worked well. Crackers still have their normal texture. Though the peanut butter is lightly sweetened. Didnt realize that until after I bought them. Was hoping for more salty flavor to contrast the ice cream

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Post Post #1831  (isolation #230)  » Thu Jul 23, 2015 8:53 pm

i dont like mochi

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Post Post #1835  (isolation #231)  » Thu Jul 23, 2015 9:29 pm

how?

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Post Post #1838  (isolation #232)  » Thu Aug 06, 2015 7:09 am

Day 1 of Shengjian bao diet
all is just in the world

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Post Post #1840  (isolation #233)  » Tue Aug 11, 2015 11:55 pm

I think they are differeint in Taiwan
At least in the US, you can only find them in Taiwanese restaurants. They are just baotz that have been fried.
A good shengjian bao should also spurt out juice when you bight into it

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Post Post #1844  (isolation #234)  » Mon Aug 17, 2015 1:27 am

thanks Brandi
your p awesome!

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Post Post #1858  (isolation #235)  » Wed Aug 19, 2015 12:41 am

peanuts arent nuts

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Post Post #1863  (isolation #236)  » Mon Aug 24, 2015 8:16 am

so I found out today that the sheng jian bao in the rest of china are in fact the sucky ones we get in the US

only the ones from Shanghai and places nearby are the beatiful soup filled ones and not just a bao that has been fried


Themoreyouknow.jpg

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Post Post #1878  (isolation #237)  » Thu Sep 03, 2015 11:20 am

full of pie is almost the best kind of full too

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Post Post #1883  (isolation #238)  » Mon Sep 21, 2015 5:29 pm

so I'm trying to come up with a dry high protein snack I can keep in a desk and eat daily at work
I'm thinking tempeh chips should be doable, but I tried baking some with salt&pepper, and they basically just taste like wood chips. I'm guessing if I marinate it, I'd have some better luck with the flavor. Any of you guys ever tried cooking tempeh til dry with good outcomes?

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Post Post #1886  (isolation #239)  » Wed Sep 23, 2015 4:04 pm

hah
currently on a tempeh break
and pairing it with a can of MUG root beer left over from a free food function in our work fridge

can you say utterly pointless health food?


oh well, the only other time i drink soda is on airplanes so it shouldnt be a big deal

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Post Post #1894  (isolation #240)  » Fri Sep 25, 2015 7:35 pm

why cant i touch them?

i already eat almonds at breakfast and sometimes some peanut butter at snack time (I'm actually dipping my tempeh chips in peanut butter right now. not horrible, but my mouth is gonna be crazy dry afterwards)
I like the tempeh idea because its protein to fat is way way better than nuts

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Post Post #1898  (isolation #241)  » Sun Sep 27, 2015 3:35 pm

i hate hard boiled eggs :(

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Post Post #2207  (isolation #242)  » Tue Dec 13, 2016 11:29 pm

In post 2203, KuroiXHF wrote:...or should I make a new thread with weight loss?
you could do it in the Fitness and Health thread if you wanted.

I have a pretty regular diet during weekedays at least. I eat:

pre-breakfast: non-fat greek yogurt, if fruit on the bottom I leave most of it there
breakfast: Cornflakes, milk and honey (this could be better, but I'm too lazy). Protein shake. Green and jasmine tea
lunch: 1/2 cup of jasmine rice with about a tablespoon or two of black rice. Sauteed/baked zucchini and cabbage. Two chicken thighs. Tea and water.
Snacks: two pieces of fruit spaced before dinner (usually apple and orange)
dinner: Salad of romain lettuce, cucumber and half a tomato dressed with olive oil, pepper, salt, sugar and balsamic. 1/2 cup of rotini with sauteed zucchini, half a tomato, with a couple ounces of cheddar melted in (also add splash of milk and some cottage cheese if I have it) and a baked carrot and two scallions. Two more chicken thighs. water.

If not working out regularly, I would cut back on the chicken to either one thigh at dinner, or one at both meals.

Also if you really want to lose weight, the easiest thing you can do is stop drinking any caloric beverages (except maybe a cup of milk a day) as thats not doing anything for you, including juice.

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Post Post #2210  (isolation #243)  » Wed Dec 14, 2016 4:31 pm

I cook for two days at a time, but eat these exact meals on mon-thurs

So Sunday and Tuesday I'll do all this cooking, and reheat the meals in a microwave at work. These dishes all do well in the microwave. Downside is that Salad can turn into pickled lettuce when dressed too early.

Thursday night I cook just lunch for Friday. Friday night I eat with the wife and bake some fish with rice and veggies. Weekends I eat with the wife and usually have slow cooked pork with two of asparagus/green beans/cabbage/eggplant and rice sometimes with sweet potato.

The way I do my cooking is bake the chicken in a pyrex baking dish. I quarter a large carrot lengthwise and lay them on the bottom. Cover the carrots with two scallions cut into quarters. Then make a layer of 8 chicken thighs, always skin and as much fat as possible removed, salt and peppered on both sides. Bake for 45-60 min at 350-375 degrees. I also bake the cabbage for about 35-40 min in same oven, tossing with olive oil, salt and sugar. I make two servings of rice in the rice cooker. And the pasta is made by first boiling it, then I saute the zucchini in olive oil with salt, finishing with a bit of sugar. I slice the tomato half in as thin as possible. Deglaze the pan first with the tomato while I cut the cheese into small squares. Once cheese is cut, put al dente pasta in with veggies and crack pepper then toss. Spread out the cheddar evenly, add milk for a second deglazing and ricotta if doing that then turn the heat up to high while melting constantly moving things so that it doesnt burn. Also I would usually use onions, but my wife doesn't like the smell at all, so I've switched to the green onions and cabbage as a replacement.

Then you just portion it all out into the right bins. It's about an hour for the whole process, maybe a bit more if you count in the cleanup.

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Post Post #2212  (isolation #244)  » Wed Dec 14, 2016 7:09 pm

When I was living alone I'd cook with Youtube or Grooveshark on my laptop going. It's really easy, and if you were just gonna dick around on the internet, you can do that at the same time.

If I didn't bother with the pasta I wouldn't have to do anything besides chop a few veggies and toss stuff in the oven. Rice cooks itself with a rice cooker. Chicken just bakes for an hour with the veggies underneath getting all that tasty chicken goodness in there. So homecooked isn't hard. You can do stews on a stovetop or with a slow cooker that are ridiculously tasty and involve nothing more than dumping 3-10 things in a pot and making sure you dont burn your place down.

I also have to eat mostly fastfood when I travel (ie right now) and it really sucks (that Philly cheesesteak was so dissapointing tastewise and now I feel like there is a baby lion trying to escape from my belly). Your body seriously notices the difference if you are eating homecooked 24/7

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Post Post #2216  (isolation #245)  » Wed Dec 14, 2016 11:20 pm

In post 2214, Tere wrote:Shafted have you encountered an Instant Pot? Wondering if it might have advantages for you?

would be nice for weekend stews, but I'm pretty cheap and can just slow cook on Friday night on the stovetop to get similar results

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Post Post #2217  (isolation #246)  » Wed Dec 14, 2016 11:21 pm

In post 2215, mykonian wrote:From what I remember, authentic Chinese food is either wok based (quick) or stews (easy) generally. Don't think you have to leave that food entirely

American Chinese is battered, deep fried and coated sugar syrup based sauces

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Post Post #2229  (isolation #247)  » Sat Jan 21, 2017 10:09 pm

Sorry I only have sticky buns
Image

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Post Post #2245  (isolation #248)  » Sat Mar 11, 2017 2:45 pm

So I've been using drumsticks to make chicken soup for my wife. I hate throwing them away, but they are entirely flavorless after being boiled for hours. I also hate wasting all that protein. Any ideas how to make them palatable without dredging them in unhealthy sauces? Maybe roast them for twice cooked chicken or something?

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Post Post #2247  (isolation #249)  » Sat Mar 11, 2017 3:41 pm

but...they've already been boiled to hell, how do you get more flavor out of them?

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Post Post #2249  (isolation #250)  » Sat Mar 11, 2017 4:52 pm

Yeah the soup is basically a stock. She just likes to drink the broth, basic chicken/pork soups are a pretty common meal accompaniment in China. So I dump two or three drumsticks in a pot. Boil then simmer for a couple hours. Finish with cabbage/noodles and salt to taste. Drink it all and eat cabbage/noodles. Tasteless drumsticks leftover. I've tried making it with bones and carcass meat instead of fresh drumsticks, but she doesn't like it. It's usually done with a fresh whole chicken. So I'm stuck figuring out what I can do with the leftover meat instead of just throwing it out.

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Post Post #2252  (isolation #251)  » Sun Mar 12, 2017 11:36 am

I usually bake 8 chicken thighs on Sunday to eat for four meals on Monday and Tuesday. I think I'll try soaking these in some cooking wine/soy then adding them under the thighs so they might soak up some of the drippings.

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Post Post #2253  (isolation #252)  » Mon Apr 10, 2017 9:47 am

So my wife recently did a sleep study and she couldn't eat any chocolate for 4 weeks leading up to it. I made a her a silken tofu chocolate cheesecake for when she got out. Was really easy and quite tasty. Lighter than a regular cheesecake. It actually ate like a mousse the day after it was made. But after sitting a bit longer was more cheescakey in texture. I didn't bother with the jelly and swapped out the base for a pistachio crumb. 1/2 cup pistachios, 2 tbsp sugar made into a meal in the blender then mixed with 1.5 tbsp melted butter. Line a springform pan and bake until brown around the edges. I really liked it because I enjoy the pistachio and chocolate flavor pairing. She found the texture of pistachio meal a little off putting though.

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Post Post #2260  (isolation #253)  » Fri Jun 16, 2017 7:43 pm

fresh garden tomatoes are amazing

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Post Post #2272  (isolation #254)  » Fri Jul 28, 2017 1:11 pm

In post 2271, Plotinus wrote:looks great! happy birthday, myko!
also nomnomnom

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Post Post #2280  (isolation #255)  » Wed Aug 16, 2017 9:31 am

nomnomnom

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Post Post #2294  (isolation #256)  » Fri Apr 06, 2018 8:13 am

oh wow
that's a hard one
good luck!

btw baked or steamed?

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