▶ No.127842
Forgot to unsage
▶ No.127846>>127850
>>127841It's a paper plate, this is because I cooked and didn't feel like doing dishes afterwards
Please donut judge me for using paper plates >:(
▶ No.127847
>>127841It keeps the number of dishes low in larger households
▶ No.127850>>127852>>127889
>>127846Sad sad loser, have my pity for you do not own a dishwasher of any kind.
▶ No.127852
>>127850Ackshually I'm just trying to save on my water bill
▶ No.127856
I made a peanut butter and jelly sandwhich today
▶ No.127872>>127946
>>127848caviar is fucking disgusting
▶ No.127888>>127939>>127947
How do u prevent mushrooms from becoming a wet elastic texture or is that how mushrooms are supposed to be
▶ No.127889>>127890
>>127850go live in his house and he'll have one xD
▶ No.127890>>127939>>127972
>>127889True, but he's obviously not a chad. You know how it works around here.
▶ No.127939>>127974
>>127890>he's obviously not a chad
>>127883I think this might be genetic. Are you mixed at all? I've never observed this trait in wypipo but among black or mixed kings and queens it's fairly common (about 30% of them I've met have physical responses to shrooms)
>>127888Make sure you cook them long enough but not super long and I would recommend draining semi-regularly. Basically mushrooms are very cellularly similar to meat which means they brown and firm up but also they're like plants in that they release lots of water when cooked. If you're looking to avoid that weird gross snot texture you sometimes get in restaurants just cook them with those in mind and don't drown them in sauce because they absorb shit really well and it's super easy to accidentally overdo it on the sauce imo. A good channel for cooking in general is Adam Ragusea on YouTube, he's great because he scientifically breaks down how shit works
Please use this knowledge to make amazing mushrooms and post it in this thread thanks

▶ No.127946
>>127872See why experts think this post is wrong:
▶ No.127947
>>127888Addendum:
They're always gonna be pretty elastic, and mushrooms don't generally have much bite at all, but what I was talking about was avoiding making them straight up mushy. The tldr is that shrooms in the pan are actually really resilient and it's pretty difficult to overdo mushrooms especially if you're cooking with oil so don't be scared of them and really give them the Jewish treatment on like medium-high heat. I literally cooked one of my steaks and was halfway through the other one by the time the mushrooms were done and they came out pretty nice
▶ No.127974>>127977
>>127939I'm not mixed im fully white
▶ No.127980
>>127841it beats having to wash
clearly you have someone else to do it for you
▶ No.128009>>128039
>>127837> medium well as all steaks should beNigger moment.
▶ No.128027>>128029
shrooms are based doe
▶ No.128030
>>128029I have Yamnaya ancestry btw
▶ No.128046>>128047>>128048
>>128043They do?

Blue cheese is dog
shit in general imo but it's not a particularly egregious choice to put on a burger if you like it. I never saw anything weird about, say, a blue ribbon burger.
▶ No.128047
>>128046blue cheese is peak
▶ No.128048
>>128046Blue cheese is cat
▶ No.135775>>135789
i made 12 chickandnuggers with ketchup
▶ No.137516
>>137511Is this kosher food?
▶ No.141307
>>141306This is wild
I didn't know this thread was still alive
▶ No.141336
I cooked creamed spinach I might poast later because I basically made it to reheat tomorrow
▶ No.146277>>146368
im waiting for the momiji cosplay to come in to drop the coke scrambled eggs
please wait warmly, money is tight rn
found this and thought it was mildly funny in a sardonic ironic kind of way
https://www.isekaikitchen.com/nokotans-edible-antlers/ ▶ No.151921>>151922
>>151916bread disrespect is satanic
▶ No.153233>>153234
>>153229nooo….
>>153232schwab won
▶ No.153234
>>153233evan doe xhe resigned
▶ No.153236
>>153228got dam thats a lot of italian seasoning
▶ No.153239
>>153228Holy fucking slop
▶ No.153252
>>153228wypipo don season dey food evendoe wats dis den
▶ No.153254
>>153253wheres the blue and yellow flag
