Those were for the dog lol
https://streamable.com/7nqkka
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Sure they were.
Lol
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Video added.
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Just lost my appetite lol
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First picture is showing how I measure out ingredients so I dont lose count of stuff. That’s yeast and sugar. If you make a pattern you won’t forget.
Second is some brown butter ice cream on cinnamon toast from aforementioned yeast
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Yeah, I learned years back, NEVER click on a link from a newbie, and always wait for a few ppl to click on a video before watching for myself!
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Fucking flautas/Tacitos as are BOMB, but you need to do you chicken properly yo, boil until they’re falling off the bone (this is so the shredding of your chicken is easy peasy - ONE OF THE MOST IMPORTANT PARTS IS THE SHREDDING) with onions, garlic, star anise, salt, ginger, and whatever other flavours you want in. Then fry em I’m avocado/coconut oil blend until their golden brown; top with acovado/salsa verde mix (I usually do about 1 avocado:500ml of salsa verde) lettuce, pico de gallo or tomatoes and green onions, sour cream, and the cheese of your choice. Other than that pair with some refried beans.
Omg or make some salbutes or gorditas
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You all making me hungry again. Time for round 2 in the gyros!
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If you all have never had a toasted tomato sammich… you’re missing out. Nice thick pieces of Texas bread (or eat em open faced), toasted ever so slightly, smothered in butter with some nice pieces of heirloom tomatoes, little tiny sprinkle of salt and mmmmmmmm
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Dukes mayo and some cracked black pepper 
My mom always smelled like tomato vines, tomato vines still smell like my mom, therefore my mom is still here. This is the math and logic plants provide us! 
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Sauces are my jam (well, jellies are closer, and I make them too).
@cyclopath gifted us a piece of his family’s 150 year old sourdough starter, originally from Alaska. I’ll dig up some shots of the starter and the amazing bread it makes, but for now, here’s a shot of the English muffins it made a few weeks ago.
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I post a lot of my meal times on my ig. I’ll start posting up some of my stuff here. I’m always cooking.
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What about thymus? I fucking love sweatbreads
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Brains = sweetbreads
No thanks
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San Francisco Sourdough
Yukon Sourdough
Italian Sourdough
French Sourdough
African Sourdough
Special Italian Pizza Culture
Maintained for >25 years. Cultures themselves are over a century, but they tend to take on a flavor dependent on where you might maintain them.
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How long have you been maintaining all those?
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That’s really cool, @yorkshire I wild culture sourdough every spring and promptly forget about it in the summer when it’s too hot to bake.
I also made some wild cultured tepache. It’s refreshing on a hot day.
I used to cure a lot of meat, so we did a lot of charcuterie boards
Cookies at my house
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