/mlpol/ - My Little Politics


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Anonymous
b495cd8
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No.304502
304503 304521 304596
any of you guys cook anything cool lately? I've been really into making homemade peetzer
Anonymous
71d9d0a
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No.304503
304504
>>304502
i've also been into making homemade pizza, burgers too. with fries of course!
Anonymous
b495cd8
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No.304504
304519
>>304503
If you like a bit of spice, try chorizo on your pizza, and a little bit of sharp cheddar mixed in with your cheese. Good shit
Anonymous
240d1dd
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No.304515
I coocked concrete today with other students in university. You mix cement with sand and gravel then add water.
Anonymous
fd3a542
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No.304519
>>304504
I have not long ago made own pizza too and cheddar is really nice on it. For different kinds of pizza I use mozzarella. If mozzarella is so done it gets color it's really delicious
Maybe not 'cool' but today we're making meat with sauerkraut. Easy, healthy and tasty
Anonymous
b73a4f1
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No.304520
Bread cheese is practically flavorless and can be used to give anything a gooey cheesy texture while absorbing and for all intents and purposes being those flavors.

Homemade thai garlic chicken is always nice. Something that's cool...
Pork, veal, lamb gyro is great. As a fast food type of meat it has to be over seasoned.
Anonymous
c8fc042
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No.304521
>>304502
No. Just weird ramen shit.
Anonymous
45bf161
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No.304525
304616
It's not really cooking, but I've found a new appreciation for dehytraded mashed potatos. Just a teaspoon of tiny dots is like a whole meal if you a bunch of water at high heat. Apparently like 10 of the little beads is like a whole potato becaise potatoes are 99% water and the remaining starch coils up easily. I recently had the idea to put a tiny amount (like, less than a spoon) of them in a large pan full of water with a tiny bit of cheese and some vetetable oil into the water. At first, it was just a thin and foul-smelling soup, but when the water finally cooked off it turned into a rubbery taffy-like substance from the surprising amount of starch, and then eventually it turned what tasted like a hybrid of a pancake and hashbrowns. It filled up a whole dinner plate despite the lack of ingredients, and actually tasted pretty good.
It was actually so good I tried it again. The first time I had tried it I put the cheese in only after the mush had become semisolid, which was okay. Later, I thought of putting the cheese into the boiling water while the beats were disolving, which is what created the aformentioned foul-smelling soup; despite my initial regrets, it actually had a better effect and made the potato-taffy into a uniform substance that browned perfectly in the pan.
This morning I had no cheese and wondered what would happen f I mixed an egg into the mush, with results that left something to be desired. I may have put the egg in too early because most of the egg started to cook in the lukewarm water before the tiny amount of kernels could dissolve, but still ultimately mixed together to a point that was edible and enjoyable. It was still pretty good in the end though, because it tasted like a kind of kybrid of scrambled eggs and hashbrowns, only with a unique texture.
It's probably a stupid waste of time, energy and water, but I will definitely explore using potato starch in more meals going forward.
If it wasn't obvious, I've had a lot of free time in my hands recently...
Anonymous
47b77b2
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No.304526
304534
I like making tuna patties occasionally
Anonymous
b73a4f1
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No.304534
>>304526
Surprisingly canned tune works well with shwarma seasonings.
Anonymous
e192500
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No.304596
>>304502
tried making some custom barbeque sauce for pulled pork sandwiches. It was good, but it didn't turn out as barbeque sauce.
Anonymous
608ef7b
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No.304616
>>304525
how do you get/make the potato balls?
Anonymous
c480e07
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No.304625
I made some cornmeal pancakes that came out surprisingly tasty. I also baked a loaf of soda bread that is okay, better than I thought it would turn out anyway.
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