Search results

Was Lemmy ever not like that? Mod Edit to add picture.

Some will get it. Most will not.

...and it keeps getting better (and more meta)

EDIT: This is from last week's Spiderman & Deadpool #1, written by the mighty Joe Kelly, whose volume 1 Deadpool work is what the movie is based on. Pencils by Ed McGuinness.

Drink it in, friends, drink in my WonderPoolWoman glory.

Wish it wasn't in those damn cups. Multiple class action law suits against Keurig over the machines making people sick - you cannot properly disinfect the water tank in many models. And the cups themselves are so wasteful the inventor (who sold the patent to Green Mountain) refuses to use them.

Hunter Thompson telling Anthony Burgess to get his shit together.

Love me some Miyazaki. But the King still the King. And since the Silver Surfer (though not Kirby's version) is your avatar, I'm sure you know that :brow:. One of my favorite Kirby Surfer images For those who don't know, here's just a partial list of the characters he designed and/or...

Luckily, I can get good lard where I live, so I usually only render my own bacon fat and duck fat. Don't really like grappling with the pig kidneys if I don't have to.

There are two main cheats for getting lower fat bacon crispy. The first one only sometimes works, basically only if they bacon isn't too lean. You put some water in the pan at the beginning of the cooking (in a frying pan, not oven). The water renders some of the fat out quicker and more...

The universe is conspiring against my bacon. Got my smoker de-spidered, got sacks of pecan and maple wood, a pork belly curing for a couple weeks in Drambuie, sherry, maple, salt, cinnamon and cloves. Go to smoke it, and my racks aren't around. They appear to have been in the same box my...

Din din. Fresh fettuccine and spinach in cream pesto. Sauce is cream, arugula and tarragon pesto, butter, asiago, 18 month gouda.

New Deadpool trailer!!!!!!!!!!!!!!!!!!!!!!!!! Time to make the chimi-fucking-changas!!!!!!!!!!!!!!!!!!

Noice! I almost never remember to take a pic of the table.

This reminds me of a discussion I had with another culinary type on Facebook yesterday. He was wondering why cookies aren't called "bakies", as they are specifically baked, and oh so many other things are "cooked". My theory was that "bakies" are people who are baked, not tasty dough that...

Depends on the type of heater. Some rigs do that, and if like the Anova they are insertion heaters, it is more necessary. Or for some professional units, where the heater is fixed to the back wall of the water bath, it is also helpful. But I use a Sous Vide brand water oven, where the heat...

Looks seriously tasty. And no spiders is a definite plus. I always check my sous vide display temp against a direct read with an IR thermometer. I loves me some rare meat. But 126f is closer to "raw". BTW- I do sometimes do canna cooking sous vide. When things are calibrated right, gets a...

Last cooking today- a small pork shoulder I was going to smoke, but due to spiders all up in my smoker, braised instead in Drambuie, port, fresh fennel, garlic, black pepper, and maple sugar.