Fml

Jarritos is good shit. I've never had their cola though. And the cats are cute as fuck

ayy op good to see you back, you are the one constant in my life

IS THAT FUCKING FARSIDE, MAH NIGGA

how fucking based can one op be

>$9.01

OP you seem to pick up a lot of meat on the cheap. is it because you're a texasfag? I'm in nj and don't usually see prices that good. I don't even shop at high end stores either.

I saw in the previous thread that an user cooked a couple of these Cornish game hens. Instead of cutting the midget chicky into pieces I will be cooking these whole.

Here is the brine the bad boys are currently marinating in. The marinade was made at 2:30 PM.
I'm considering baking or grilling one tonight and whatever method I use tonight I will use the opposite tomorrow after 24 hours of marination. And at 6 PM I began marinating a sirloin steak and a rib eye steak. This means within the hour I should probably start cooking them, even though they aren't for me.

So if anyone has any suggestions I'm open. Broil or grill?

Do you have a cat?

what are you on about

Patti is laying on a collection of one of the best comics ever. one of the few newspaper comics that are actually hilarious.

oh good eye, i know far side it's a great comic

looked all over the pic for far side stuff didn't see anything

just made these homemade donuts

As a matter of fact, I do. Her name is Loli.

...

This is Noobs, The Elder.

This might be the cutest series of kot pictures yet

srry yous fellers i had a lot of stuff to do, so getting the dry rub together now

im unstable

she knows the rules

maybe both?

got the drinks at fiesta, pretty good and cheap

:)

lol wondered if anyone would catch that

Im curious what u do i can get those birds pretty cheap

:3

Himalayan Pink Salt, nice.
This is my first time cooking these little chickys.
But with any poultry you can do just about the same stuff. Though with this bird being game I bet you can find some interesting game recipes you can substitute with these birds. Joy of Cooking recommends a currant jelly or rice filling, which is what I will hopefully be doing, but instead I will probably use the jelly for some croissants.
I haven't eaten this bird before either. So after I try them, you know. I'll know what to do better next time.
I'll probably coat one with oil and flour, and a little salt and pepper if I don't glaze it with butter while baking (or grilling). Because I want this bird to be juicy af.
You could braise the birds if you wanted. That looked like an interesting method of cooking. That, and smoking.

With their size you could easily deep fry them whole. That would be an awesome thing to do. I was almost tempted to deep fry one but I have faith in my brine and grill, so I'm waiting until tomorrow to do anything.

I've seen your threads on here often btw, here's a little Veeky Forums something that came with the Information Library I thought I'd share.

deep frying one whole sounds interesting, the small fragile bones is annoying

m8 i honestly thought the price was a bit high and when i opened it up i saw there is more ribs under the slab

you must get this silver skin shit off or yer ribs are not great, its annoying but important

dry rub activated

also i have bought 1 artichoke, I have never messed with it was looking through recipes if anyone has an easy suggestion id be interested, i have a idea i guess if nothing else

Hey OP, glad to see you and Patti are back.

Made this nice ham and corn chowder for a camping trip this weekend. Turned out really well!

>falling for the Himalayan pink salt meme

Another pic. I went camping with my folks cuz it was my moms 60th bday.

Eyy! Teen mom! I wondered how she was

so got these bout done in the oven

so trying a different recipe than id usually do, imma finish them on the grill but imma chill em first so to not dry them out on the grill

i have a few other things to prepare anyways im in no rush please be patient

gonna bake some more freezer burnt meat for kittys, its helping me clean out the freezer desu

My internet went out in phone posting fuck everything

This shits over cooked but I doubt there will be complaints if I chop it fine enough

no complaints

I can't remember, are you from Houston or San Diego? Probably Houston if you've never cooked an arti, cuz SD is the arti capitol of the world. Anyhoo, I prefer to steam mine whole until the outer leaves fall off easily. Mix up some mayo, minced garlic, and some rice wine vinegar and dip the leaves in that and slather it all over the heart when you get to it...Nice kot! Btw, did you know that all calico's are female?

peeled some potato

please do not bully the small tater

im in houston, and yes that makes sense cuz my 'choke looks like a skinny clown compared to the ones in recipes, ill probably do what you said its like a recipe i was looking at, ill sub balsalmic vinegar tho i dont have rice vin.

and yeah male calico's are just extremely rare, I know Texas A&M would pay like $2000 about 20 years ago for one

Smorgasbord fit for royalty kitties served family style, warms my cold alcoholic heart so much

also google is going full retard lately, they thought a paper plate stuck on a fence was a sign yesterday too

soundcloud.com/user603261412/mercy-chopped-not-slopped

Look at dat wee tater, picked up a few with yesterday thinking of making half into chippies and the rest into mashed form
Lately been cutting new potatoes in half giving them a good rub down with oil and broiling them skin on with a few cloves of garlic they've been great

The tunes are dank OP are you the user who shared the Oneofakind remix of the Bastion theme?

Whew, laddy, you did a lot a work on that arti! Us SoCalians just throw 'em in a pot, thorns and all.

the internet made me do it m8 i swear

alright bout to do 45 things at once might be a minute

Those some nice fucking cattes, all fluffy and cute.

Also thank you for reminding me to bake my chicken I don't want to go bad, I threw it in the slow cooker instead but that felt...it worked but like baking would be easier.

What a shrimpy tater. What a lil baby tater. He going to cry to mommy idaho?

these are the last of my potat's, will pick up more soon

thanks i dont think im that guy unless it was screwed and chopped

pls no bully

>pic is nuggers with franks and honey im busy

OP how do u get ur nugs to come out less greasy?
pls help me because the breading on mine always comes out a lil bad n ends up givin me heartburn

Just a friendly reminder to all of you enjoying this thread: You could be in the Riverside county jail eating this. I took it this evening, and this is an actual meal served to the inmates. The "meat" isn't even real, it's soy based.

m8 i would murk that meal right now, bet that carrot raison salad is dank, looks better than harris county

tbqh user im constantly experimenting with fried chicken constantly changing variables trying to get that shit right, that batch was done in veg shortening, to answer yer question ive started using a wire baking rack witha paper towel under it, shake some oil off when you take it out, salt it, put it on the rack, ill pat the top a bit with a napkin wait a minute flip em and pat em again, i really dont want greasy ass chicken so ya gotta just experiment

I spent as coupl'a years down south of H-town in Kemah workin' for the man shooting off rockets at the Cape. Had me a sailboat berthed at a marina in Clear Lake. Good times, that. The pussy juice flowed liked nectar once the girls saw the boat. Used to catch blue crabs off the stern with a chicken neck. Damn, I miss those days...

>being anywhere in Riverside county by choice
even Temecula is shit now, why bother?

ur the best OP, gonna go choke the chicken while i think of all the good tendies i could be making

I live in Palm Springs. My kids were born here. I love this town.

ghetto steamer

mash in progress

...

gonna be pretty honest, it was food, the ribs werent like i wanted, i could not find an edible part on the artichoke despite 2 how to vids, I either overcooked it or i fell for a meme, the mash was on point, the beer was not great

2/10 would not bang

Not quite sure how Buffalo Bayou or No Label are still in business, their beer is pretty awful.

What'd you cook the ribs at in the oven?

artichoke looks undercooked no? they normally flower open a bit more

dude, you have to peel away nearly all the artichoke to eat it, you dont just eat the green leaves
watch pepin's video on preparing and eating them if ya want

youtube.com/watch?v=SCCziQg_kow
heres the pepin vid, even tho he looks like he'd cop it hard in a french fag brothel, the man knows how to cook

this when i make them i just boil the whole thing in salted lemon water until it is more done that what you have (basically until it is fairly dark green and the stem spot is softish and the outer leaves pull off easily), and eat the flesh off the bottoms of the leaves down to the heart, then devour that as well.

>all this artichoke stuff
I'm sure people are going to hate this but:
cook the entire thing, thorns and all, in a pressure cooker, serve with melted butter to dip the leaves in

>and eat the flesh off the bottoms of the leaves down to the heart, then devour that as well.

exactly, if fully cooked you can literally use your teeth to scrape the flesh from the leaves

hi Veeky Forums I'm drunk

fuck now I have to rotate them all

anyway some stuff from this week

I give up on rotation

ooooh, of course it works when I don't do anything

this one is not from this week

neither is this. sorry for instagram anons, my food, not my picture

lol

imo buffalo bayou and no label have some decent beers, this was not one of them tho, i did like 350f for about an hour then 300 for another 1.5ish hours

i may give it another shot sometime

This bitch is ready to cook, as is the other one.
Now you can't see it, but this bitch is filled with a Jalapeno Pepper Jelly and Honey stuffing. The stuff on the outside of the plate is just swirls of flour and vegetable oil, which is later replaced with a pool of melted butter glaze.

Add some croissants and scrambled eggs with that silly little sauce art on the side (sriracha).

>But wait! Weren't there two?
YES!

Deep fry the mother fucker.

This was one of the tastiest things I've ever had in my life. I know it's hard to express just how seriously juicy and savory this meat turned out to be over the internet. So you guys are just going to have to trust me on this.

I plan to eat pic related tomorrow or tonight with some currant jelly on the side and maybe some kind of veggie dish, or maybe hushpuppies.

looks good anonkuns

Fucksake it looks degrading for the chicken all splayed out like that. Cook it on its back and give it some dignity forchrisakes

I know I was mashed more than them taters when I heard it, made the comedown mad pleasant
youtu.be/6YBEklCipx8

Gotdam looks good user

IT'S ALRIGHT UHH

m8 this looks dank gonna have to do this, did you try to carve it or just rip it up caveman style?

was gonna cook something but mondays are shit Im pooped gonna eat some leftover beans and watch a show and deuce out, will cook tomorrow

looks tasty

this one does not look cooked

>literally
wow

cute:3

>i did like 350f for about an hour then 300 for another 1.5ish hours

I bought a half rack of St. Louis spare ribs on a whim, a little over 1 1/2 pounds. Planning on doing them in the oven at 300 for 45 minutes or so with a little beer for moisture and go from there until they're done. I have mixed emotions about pork ribs. They can be damn tasty and it's fun to gnaw meat off the bone but after an experience, I'm done for a while and don't want to eat them again.

i need some fried chicken in my life

just bought some buttermilk and left it in a backpack for a day and a half, so im gonna make ghetto buttermilk with some vinegar and milk

this is real food porn

youtube.com/watch?v=SIvgRjFfULA

...

makin my marinade with the faux buttermilk an egg, some pickled pepper juice, llouisiana hot sauce and a little salt

now imma put this in the fridge and eat some leftovers, ill finish this at lunch

Oh shit homie did you forget to cook that fucking thing before you ate it?

Ghetto buttermilk is all I use at work. No benefit to shelling out more bux when you can make it yourself. idk if there's a difference using it for frying but there's no difference when you're baking with it.

I;m thinking bout thos chicken

im in a hurry so an easy side

soundcloud.com/user603261412/choppaholix-cumbia-11

there is nothing healthy about what im about to do