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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
Is it on toast?
This is happenin right now right here.
I never tiktok'd because I thought it was fer kids? Fine eatin, JR!
Don't keep scrollin down, it's a trap...
Tic Toc is the same as YouTube was about 20 years ago
Hold My Beer and Watch This stuff.
AND. A lot of food and cooking stuff.
And a Bear in a Tree.
Deer Tic Toc
Did you see the lady flash her boobs in the one after the baloney cooking
No shit. Once you get started it's hard to stop
yes I did !
Whats even better is watching her flash dem boobies wit a fried baloney samach in hand.
Eyes like a hawk
Aint that the truth. Watch a 'few' videos..next thing you know you wasted 3hrs.
Kroger has 80/20 on sale for a buck 99 this week. I filled holes in the freezers with most of what I bought, but I kept one out for a batch of chili sauce.
While the sauce was cookin I got shed of a dozen cackleberries from the incessant overflow startin to build up on the counter.
Swiss meringue in the same old mixing bowl I watched my grandma make it in over 50 years ago. She called it egg white icin'.
With the chili sauce and nanner puddin done, I cut some Kennebec fries.
I like warm nanner puddin almost as well as cold nanner puddin.
You do a great job a separating them eggs man. No wonder you get such a beautiful stiff peaked meringue.
I've started breaking all of the eggs in a bowl and just dipping the yolks out by hand. I take my egg white and sugar mixture up to about 160-165° before beating, too. It makes a really stable meringue.