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Thread: What are you stuffing in your cake hole now??? Part III

  1. #961
    Elite Member sputnik's Avatar
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    a GF burrito that's less burro and more morbidly obese walrus, with hummus, cabbage, pickled cabbage and carrots, chicken, feta, sriracha, lettuce and i'm sure i'm forgetting a few things. i have to use both hands just to kind of smoosh it together. i'm going on holiday tomorrow and trying to eat anything fresh i have left in the fridge.
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  2. #962
    Elite Member BITTER's Avatar
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    Collard greens with smoked turkey. In my crockpot with butter, onions, garlic and some chicken stock. MMMMMMMM. They could be more tender, but I'm using a different brand.
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    "I am a social vegan; I avoid meet!” Anonymous Introvert

  3. #963
    Elite Member Novice's Avatar
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    Quote Originally Posted by BITTER;[URL="tel:3819981"
    3819981[/URL]]I made the mistake of buying two; it doesn't work out because one always spoils.
    Cheese *spoils*????? Does not compute!
    you know you can freeze cheese right?
    and cheese is *already* off!


    I’m eating a crumpet with butter. I think my butter is “off” though, kind of smells a bit Roqueforty…..
    "I don't know what I am to them, maybe a penguin XD" - Tiny Pixie

  4. #964
    Elite Member funky_chicken's Avatar
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    Ah! I hate it when butter goes off. I'll still use it for cooking though.

    Just had leftover green curry we made yesterday evening, but without rice. I was reading something on the laptop while eating and ended up eating the red chili I put in for flavour. Now I can't taste anything anymore. I also don't quite understand why I kept on eating it and not spitting it out.
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  5. #965
    Elite Member Novice's Avatar
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    Red chillies / COVID; COVID/red chillies….



    I hadn’t thought about using it to cook with! Thank you for that.


    I’m eating cheap spicy ramen.
    czb likes this.
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  6. #966
    Gold Member Patty Rox's Avatar
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    Egg and chorizo breakfast tacos.

  7. #967
    Gold Member Patty Rox's Avatar
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    I made a batch of focaccia bread today and now stuffing my face with it dipped in garlic olive oil.
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  8. #968
    Elite Member sputnik's Avatar
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    i made tomato jam with the last of the late blooming tomatoes from the garden. a friend posted a photo of something similar on instagram so i googled and found a random recipe that used the same spices and it came out amazing, definitely making it again and already thinking of variations, like adding orange zest or caramelised shallots or something.
    it's kind of half way between a jam and a chutney. i sweetened it with date sugar and added cumin, cinnamon, clove, fresh ginger, aleppo pepper, lemon juice and sea salt. i had some on crackers last night but i can't wait to have it with some sharp cheddar. it's sweet and tangy and spicy and savoury.

    this is the recipe. super easy and the only change i made is that instead of a cup of sugar i used half a cup of date sugar and honestly i could have even cut the date sugar a bit more, i can't imagine how sweet it would have been with a full cup.

    https://fortheloveofcooking.net/2017...omato-jam.html
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  9. #969
    Elite Member ConstanceSpry's Avatar
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    Quote Originally Posted by Novice View Post
    Cheese *spoils*????? Does not compute!
    you know you can freeze cheese right?
    and cheese is *already* off!


    I’m eating a crumpet with butter. I think my butter is “off” though, kind of smells a bit Roqueforty…..
    I thought when it spoils, you just call it "blue cheese".

    It's finally cool-ish, so I made Puerto Rican bean stew, Habichuelas Guisadas. We had some last night and again for lunch just now. Finally got around to making sofrito/recaito to add to it, instead of the jarred stuff. Tastes so much better!
    'I had to get rid of the kid. The cat was allergic.'

  10. #970
    Elite Member SHELLEE's Avatar
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    A slice of strawberry cheesecake.
    palta likes this.
    See, Whores, we are good for something. Love, Florida
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