prepare for a spicy borgor tonight
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3 odpowiedzi 0 podanych dalej 15 polubionychPokaż ten wątek -
this is the Mammoth Burger. it is not Mammoth in size as instructed, because I am a Smol Human and the other burgers I made were too big and I wanted to actually be able to eat this one.
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but it IS mammoth in FLAVOR. made with bone marrow and chipotle peppers. well seasoned. I topped these puppies with grilled onion, pepperjack, tartar sauce, parsley, and pickles. incredible. just, the best thing. chef Bryan Connor KNOWS HOW TO MAKE A BURGER.
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i innocently thought that I'd make myself a PK Fire to sip on while i waited for the other recipe I'm doing today to set. then i read the recipe and realized it's a dang shot of cinnamon whiskey with cinnamon candypic.twitter.com/LSkucR3rtM
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recipe recommends lighting it on fire before you drink it but my rum isn't high enough abv so i will not be burning down the apartment complex today
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well, I *made* it. Piggy Jelly. I am just staring at it trying to will myself to take a bite. I am normally not a picky eater but the idea of pork gelatin is really just bothering me for some reason!pic.twitter.com/WBcs0IAZ5F
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W odpowiedzi do @duckvalentine
Growing up at the ass end of nowhere with grandparents that had a potato farm and pigs, I can wholeheartedly say: Try it, it's pretty good when you can get over the texture.
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W odpowiedzi do @Lady8Jane
just tried it! It's tasty, it really is. I just can't do the gelatin texture. I have similar issues with large bites of raw fish or squid.
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W odpowiedzi do @duckvalentine
Totally get the squid thing, yep yep. You might be able to "recycle" it into soup stock.
1 odpowiedź 0 podanych dalej 0 polubionych
that's the plan! Though I also reduced the recipe a lot and only made one because I was *really unsure* about it, so not really much waste. :)
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