Experimentation

Apparently, people like to eat.

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hermaj
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Re: Experimentation

Postby hermaj » Wed Feb 27, 2008 7:05 am UTC

mathmagic wrote:
hermaj wrote:Fountain! Fountain makes it. Spicy Tomato sauce. It is incredibly delicious and lovely.

Okay... I know you don't like getting into the whole "language barrier" discussion; but what do you call "Tomato Sauce" in Australia? I mean this stuff



Don't like it? I love the language barrier thing, I find it incredibly interesting and entertaining. I just like asserting that we're right and everyone else is wrong. :P I mean, cantelope? I imagine that as a rockmelon with legs running through Africa.
Anyway.

Image

This is tomato sauce. I guess you guys would call that ketchup? We have ketchup also; it is thicker and I think it has vinegar and spices in it. This one here, Big Red, is just pureed tomatoes with salt, sugar and thickening agents. I would call your picture there tomato puree, and I would never put it on a burger, but I would definitely use it to make bolognaise sauce.

EDIT: And Moo is correct - I wouldn't usually get that in a can here, it would be in a jar.

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Re: Experimentation

Postby TheTankengine » Thu Feb 28, 2008 6:23 am UTC

I put sliced hard boiled eggs into my baked pasta dishes. Its very delicious! I highly recommend it.
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Re: Experimentation

Postby 22/7 » Fri Feb 29, 2008 5:04 am UTC

Cold pasta as in pasta salad (I do this, it's delicious) or warm pasta like spaghetti (I don't do this, I'd be surprised if it worked out)?
Totally not a hypothetical...

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Re: Experimentation

Postby Steve » Fri Feb 29, 2008 11:20 am UTC

I assumed warm as it is baked, a la baked ziti with cheese and broccoli (an excellent easy dish by the way). I can imagine it being pretty good, much like the egg in fried rice.
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Re: Experimentation

Postby wery67564 » Fri Feb 29, 2008 6:36 pm UTC

Peanut butter and jelly with sriracha hot sauce aka "cock sauce" where I came from.

Also Avocado and sri racha. Delicious.

Pickled peaches are my favorite mommy made snack food...its freakin cleanly!
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Re: Experimentation

Postby 22/7 » Fri Feb 29, 2008 8:52 pm UTC

Steve wrote:I assumed warm as it is baked, a la baked ziti with cheese and broccoli (an excellent easy dish by the way). I can imagine it being pretty good, much like the egg in fried rice.

*facepalm* I totally missed the word "baked" when I read his post.
Totally not a hypothetical...

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Re: Experimentation

Postby TheTankengine » Mon Mar 03, 2008 8:00 pm UTC

It was in baked pasta ncasiata. I don't think it would be great (or even good) in spaghetti. It kind of requires a "hearty" pasta, or lots of big ingredients.
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Re: Experimentation

Postby Mr. Beck » Mon Mar 03, 2008 9:40 pm UTC

I'm not sure if it belongs here, but once the artificial coloring and the artificial flavoring in my drink separated. A few years ago, I was at a gas station while on a road trip. They had a slushie machine that sprayed out a sort of slushie-base, and the the user would add squirts of flavoring liquid. Being the person that I am, I added a variety of flavors: a little coconut, a little banana, a little watermelon, ect. It was actually pretty good, although a scary brown color. Anyway, after a few minutes I noticed that the brown layer had drifted to the top of the drink, while the bottom half was clear. The clear part tasted exactly as it did before, but the colored layer tasted like pure chemical nastiness. My hypothesis: The artificial coloring was less dense then the flavoring, hence, it rose to the top.

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Re: Experimentation

Postby pooteeweet » Sun Mar 16, 2008 11:16 pm UTC

wery67564 wrote:Peanut butter and jelly with sriracha hot sauce aka "cock sauce" where I came from.

Also Avocado and sri racha. Delicious.

Pickled peaches are my favorite mommy made snack food...its freakin cleanly!


I love cock sauce, I've only really tried it in breakfast sandwiches though.

Has anyone here ever tried pickled garlic? Sounds really weird but it's excellent in sandwiches. And I haven't gotten sick all flu season.
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Re: Experimentation

Postby Nath » Mon Mar 17, 2008 1:37 am UTC

pooteeweet wrote:
wery67564 wrote:Peanut butter and jelly with sriracha hot sauce aka "cock sauce" where I came from.

Also Avocado and sri racha. Delicious.

Pickled peaches are my favorite mommy made snack food...its freakin cleanly!


I love cock sauce, I've only really tried it in breakfast sandwiches though.

Has anyone here ever tried pickled garlic? Sounds really weird but it's excellent in sandwiches. And I haven't gotten sick all flu season.

I've had Indian garlic pickle. Does that count? It's excellent in... anything.

(Indian pickles are typically bits of some vegetable pickled in a brown, gooey mixture of oil and spices.)

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Re: Experimentation

Postby 22/7 » Mon Mar 17, 2008 1:49 am UTC

pooteeweet wrote:
wery67564 wrote:Peanut butter and jelly with sriracha hot sauce aka "cock sauce" where I came from.

Also Avocado and sri racha. Delicious.

Pickled peaches are my favorite mommy made snack food...its freakin cleanly!


I love cock sauce, I've only really tried it in breakfast sandwiches though.

Has anyone here ever tried pickled garlic? Sounds really weird but it's excellent in sandwiches. And I haven't gotten sick all flu season.

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Totally not a hypothetical...

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Re: Experimentation

Postby pooteeweet » Mon Mar 17, 2008 6:26 am UTC

heehee... heh. I am tipsy so that made me giggle much more than it should have. And yes, I saw myself totally walking into that trap but I never call it sriracha sauce.
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Re: Experimentation

Postby TheTankengine » Fri Mar 21, 2008 2:57 pm UTC

(warning: slight cross post, as I feel it fits better here)
So last night I made lobster lasagna roll ups (cheese and lobster rolled up in noodle, sauce on top) with a traditional cheese mixture and hearty marinara (with pancetta!). It was pretty good but not the best lasagna ever. What could I do to enhance the flavor of the lobster more/make it a tastier dish in general?

BTW, I had lobster soft tacos last weekend. DAMN they were delicious!
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Re: Experimentation

Postby Moo » Fri Mar 21, 2008 6:35 pm UTC

@TheTankengine; I don't know much about cooking lobster (what with it making my die and stuff) but it strikes me as a very delicate flavour, perhaps your cheese and/or marinara flavours were too strong for it? Maybe a bechamel and some herbs would bring out the natural flavour more, or a lemon sauce? Dunno.

Also, regarding pickled garlic; I don't know if we're talking about the same thing but the deli guy who is at the farmer's market every month always has oil cured garlic and it's FRIGGING AWESOME. So satisfyingly crunchy, and tasty from garlickiness and the herbs in the oil but not at all like raw garlic, and it doesn't leave you smelly. My favourite snack (at least until three days after the monthly farmer's market :( ). I know I could get it elsewhere but being a special once-in-a-while treat makes it yummier, somehow.
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Re: Experimentation

Postby pooteeweet » Sat Mar 22, 2008 12:02 am UTC

The pickled garlic I've got (homemade by local hippies, like yours) is a little different, I think. It's got tasty herbs and oil like you've described, but it's soft rather than crunchy and it's sour too (I'm assuming there's vinegar). Really a very unique taste.
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Re: Experimentation

Postby 22/7 » Sat Mar 22, 2008 11:38 pm UTC

Not even close to as high-class as some of what's been posted, but on my last climbing trip I was upgraded from peanut butter (crunchy) and honey bagels to peanut butter (still crunchy), honey and, are you ready for this?, Cheese Whiz. That's right, Cheese Whiz. I was skeptical at first, too, but it's just amazing. That is all.
Totally not a hypothetical...

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Re: Experimentation

Postby Ninjew » Sun Mar 23, 2008 7:39 pm UTC

So I'm making some delicious bread right now, and it looks like it's gonna turn out good. I'm making some Rye Bread, since I'm crazy about it. I just love the smell of Caraway Seeds, so good!

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Re: Experimentation

Postby Graham Finch » Mon Mar 24, 2008 11:33 pm UTC

Back in high school (I believe it was in the 10th grade), my math teacher recommended to me an awesome mixture of pizza toppings: Pepperoni, sausage, Ortega green chiles (diced and drained), and cashews. I tried it a few days later; it was a hit with the folks.

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Re: Experimentation

Postby ParanoidDrone » Tue Mar 25, 2008 11:00 pm UTC

Tonight I found myself scrambling to make dinner with a pack of ground meat and...not much else. Thank <insert deity of choice here> I live in the South--roux to the rescue (hey, that rhymes...not really...). But the damn stuff took too long to brown, so I said "fuck it" and ended up making some weird white-ish gravy with browned ground meat and rotini. My folks said it tasted fine, but I disagreed on a couple of levels...

I'd also like to note this was my first time making any kind of roux, so I guess I should be grateful that it didn't burn and tase like concentrated shit.

It also occurs to me that not everyone here may know what roux is. (If you do, feel free to tl;dr this.) It's hot oil/butter + flour, browned (or not) to the desired color, and used as a gravy base, widely used by Cajuns.
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Re: Experimentation

Postby Moo » Wed Mar 26, 2008 4:32 pm UTC

Although I don't actually make mine that way, a roux is also the base for Bechamel/white sauce.

Although I appreciate you describing what you mean. This subforum is rife with posts (and even topics) from people just using terms and brands people not from their countries don't understand with no thought to this fact.
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Re: Experimentation

Postby ParanoidDrone » Wed Mar 26, 2008 8:03 pm UTC

What's Bechamel? o_O It sounds vaguely French, but I have zero experience with European food in general unless you count pasta and related sauces.
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Re: Experimentation

Postby ThorFluff » Wed Mar 26, 2008 9:48 pm UTC

Bechamel is basically white sauce. Only you cook carrots in the water you make it from first (and throw away/use the carrots for other stuff)

(Don't) Try THIS combo:
Liver and Kiwifruit.
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Re: Experimentation

Postby Zohar » Thu Mar 27, 2008 1:20 pm UTC

Huh? The Bechamel sauce I know is basically:
1. Melt butter.
2. Add some flour.
3. Stir over a low fire.
4. Add lots of milk.
5. Add some salt, pepper and ground nutmeg.
6. ???
7. Delicious profit!
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Re: Experimentation

Postby TheTankengine » Fri Mar 28, 2008 4:06 pm UTC

Moo wrote:@TheTankengine; I don't know much about cooking lobster (what with it making my die and stuff) but it strikes me as a very delicate flavour, perhaps your cheese and/or marinara flavours were too strong for it? Maybe a bechamel and some herbs would bring out the natural flavour more, or a lemon sauce? Dunno.

Yes, that was definitely the problem. I think I'll remove the marinara, change the cheese mixture to a bechamel/ricotta mixture (with less ricotta than normal) and top with a lemon-butter-cilantro sauce. Kind of a mexican-italian flare.
Zohar wrote:Huh? The Bechamel sauce I know is basically:
1. Melt butter.
2. Add some flour.
3. Stir over a low fire.
4. Add lots of milk.
5. Add some salt, pepper and ground nutmeg.
6. ???
7. Delicious profit!

I do the same except whipping cream instead of milk, and no salt.
Also, the ??? step definitely includes not burning it and not letting it turn into dough (aka near constant stirring).
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Re: Experimentation

Postby Ragavin » Fri Mar 28, 2008 5:30 pm UTC

hyperion wrote::shock:
I didn't think it was possible, but that is even more horrifying than bacon cookies.


Funny story, that. I'm a man that likes to experiment with food. Some times it actually makes sense and sounds tasty, and other times I do things just because it would be funny. For example, just the other day I got an idea in my head, had some leftover lamb anyway, and ended up making these curry lamb wraps out of them, which were super delicious. On the other side of that is the point of this post;

First, a few years ago I was living with a bunch of room mates. One of them, my large Jewish friend, has a few foods which are his all time favorites. These include; Cheesecake. Tortellini, and Bacon. You can always tell when I think up something really stupid to cook because I get really giggly in the mad-scientist sort of way. Long story short, Bacon Cheesecake Tortellini is HORRIBLE.

Then there's my crowning achievement. I am so very proud of this. I worked a four-month contract at a certain major cookie manufacturer thats based on the west coast. We'll call them Dotis Dunkmeyer, for the sake of anonymity. Some of us in the IT team at Dotis were sitting talking about this and that and the fact that I am a decent cook came up so I had to tell my bacon cheesecake tortellini story. Someone is munching on a cookie as I mention how much my Jewish friend loves his bacon and I start getting giggly again. Bacon cookies. Cut to a week or two later at an BBQ hosted by the IT team (We had one every other week during the summer) and I'm sitting there having a conversation with the head of new product development. Seemed as good a time as any to bring up my bacon cookie idea. He laughed at my genius and told me not to quit my IT job. Doing a bit of research and modifications I found a functioning recipe for bacon cookies and sent it to him. No response for about a week, then my buddy tanner, sr. test chef, comes up to me and says "I got your recipe, bring in some bacon and we can whip up a batch of those." We burned through the better part of a day messing around with the recipe trying to get it just right, but when we were done we had two dozen frozen official Dotis Dunkmeyer (tm) Bacon Cookies.

A few days later the head of new product development, who I sent the recipe to in the first place, tells me "Those bacon cookies were great and we'd totally start production on them except I don't think the rabbis would be too thrilled. We're supposed to be a kosher company."

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Re: Experimentation

Postby That_one_guy » Fri Mar 28, 2008 5:33 pm UTC

Added ketchup to green beans. Yum.
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Re: Experimentation

Postby 22/7 » Fri Mar 28, 2008 8:20 pm UTC

Man do I hate the things that people add ketchup to.
Totally not a hypothetical...

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Re: Experimentation

Postby nsmjohn » Fri Mar 28, 2008 9:00 pm UTC

Ragavin wrote:
hyperion wrote::shock:
I didn't think it was possible, but that is even more horrifying than bacon cookies.

...
Doing a bit of research and modifications I found a functioning recipe for bacon cookies and sent it to him. No response for about a week, then my buddy tanner, sr. test chef, comes up to me and says "I got your recipe, bring in some bacon and we can whip up a batch of those." We burned through the better part of a day messing around with the recipe trying to get it just right, but when we were done we had two dozen frozen official Dotis Dunkmeyer (tm) Bacon Cookies.


Where would one acquire the recipe for said cookies?

For absolutely delicious burgers: Ground beef mixed with worcestershire sauce, garlic, finely diced onions, finely diced jalapenos, and red wine. Once all ingredients are mixed (I don't know amounts, I do it by eye) form patties and BBQ to preference (I like mine well done).

Guacamole:
3 avocados
1 medium sized jalapeno
onion
1 lime
Cholula hot sauce
Cayenne pepper
Pace Medium Salsa

Dice avocados and put in bowl. Finely dice jalapeno (i remove the seeds) and onion, make the diced onion pile a little smaller than the jalapeno pile, place in bowl with avocado. Roll/pound/squeeze lime before cutting to loosen up the juice. Cut lime in half, squeeze the juice from both halves into bowl with avocado (depending on the size of the lime you may want to use a little less). Use a fork to mash the avocados and mix up the ingredients. Put a fair amount of Cholula sauce in the bowl, I usually put enough to thinly cover the top of what is in the bowl. Add a dash or two of cayenne pepper. Add a very small amount of salsa, you may want to even exclude this ingredient. Enjoy! If it tastes too much like plain avocado you may not have added enough Cholula sauce.
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Re: Experimentation

Postby Moo » Sat Mar 29, 2008 3:11 pm UTC

White sauce related post (rather than experimentation per se). It doesn't seem interesting enough to start a thread but if a mod disagrees they could split it.

I don't make a roux. Adding cold milk to the hot roux so easily leads to lumps. I just whisk the flour into a measure of the milk (1/4 - 1/2, or screw it, all of it) with a pinch of salt until dissolved then heat while stirring constantly until it thickens. Notice how this version contains no fat at this point as well. Now it doesn't taste as good because of it, so I may stir in some marge later (but you can use less than you need for roux), or something else to give it flavour (philedelphia, fried mushrooms, bacon, cheese, mustard, herbs...).
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Re: Experimentation

Postby Ragavin » Sat Mar 29, 2008 5:45 pm UTC

nsmjohn wrote:Where would one acquire the recipe for said cookies?


I don't have it recorded. My test-chef buddy has it written down and has yet to send it to me yet. As soon as i have it, you'll all be the first to know.

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Re: Experimentation

Postby wittyknee » Tue Apr 01, 2008 3:57 am UTC

Sweet potatoes mashed into ramen noodles. Yummy!

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Success!

Postby Leesam » Fri Apr 04, 2008 4:50 pm UTC

1.Boiled up some Somen noodles and rinsed them to leave for later
2.Melted down some peanut butter with come sriracha, soy sauce and water
3.Stir-"fried" some carrots green beans, tofu and broccoli in veggie stock and a bit of soy sauce then drained them

Took a bowl full of noodles and mixed in some hot nutsauce (from step 2, not innuendo.) and the veggies.

Verdict: IT WAS AWESOME

Best part is that i made extra nutsauce and precut all the veggies so now i can make it again later this week in half the time.
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Re: Experimentation

Postby Dibley » Thu Sep 10, 2009 5:57 am UTC

* Take a tortilla
* Slather a thick layer of nutella across the middle
* Apply thick slices of brie
* Roll into a burrito
* Die a happy and fulfilled death

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Re: Experimentation

Postby falsehaven » Sat Jan 23, 2010 2:31 am UTC

hermaj wrote:
22/7 wrote:Anyone had fried egg on a hamburger before (in the same way lettuce, tomato, etc. would be used)? I hear they're pretty good and aren't uncommon in Central American countries.


Over here, it is not a real hamburger without fried egg.


Where i come from most burgers fall apart the minute you grab them If you ever go to BC Canada go to whitespots

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Re: Experimentation

Postby Ulc » Sat Jan 23, 2010 4:06 pm UTC

One rather embarrassing experiment I made at one time consisted of taking a number of different root-vegetables, some onions and some different mushrooms (potatoes, parsley-roots and so on), most importantly for this little story beetroots.

All of this was chopped up, fried for a bit if necessary and mixed in a large ceramic container before i poured cocos-milk over it and some different spices, and then put it into the oven.

Sounds delicious? Well, it kinda was. But imagine the colour!

The beetroots wasn't quite powerful enough to turn it all the the way into red, so instead it became some pink'ish pastel coloured abomination, it really didn't look good.

The lesson: Beware of how you use beet-roots, delicious as they are they cause the dish to take a scary colour.
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Re: Experimentation

Postby Nath » Mon Feb 01, 2010 11:40 am UTC

New experiment:
Melt some butter with a bit of sugar, to make a thin caramelly paste.
Throw in some dried fruit. I used prunes; dates or figs would work well too.
You could throw in some chopped nuts as well (I didn't). Pistachio would probably work best.
Add a tiny pinch of salt. Cook a bit.
Add a little water. Cover and simmer for a while, to let the fruit flavor the liquid.
Add a little unsweetened cocoa powder, and a tiny bit of spices (e.g. cinnamon, nutmeg). Cook some more.
Thicken to a nice, syrupy consistency, almost like a thin jam.
If you want, take it off the heat and stir a little butter around to make the sauce shinier. Not needed.
Pour the whole thing onto a slice of bread. I used a multigrain thing with a bunch of whole seeds, which provided a nice texture. I guess you could use pound or sponge cake instead. Might also work in smaller servings on some sort of inoffensive cracker.

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Re: Experimentation

Postby poxic » Thu Feb 11, 2010 5:24 am UTC

I think I have a new favourite sandwich (while I still have the ingredients):

Split open a pita
Paint one side with a scraping of black bean sauce
Paint over that with a bit bigger scraping of black olive sauce
Add a few thin slices of aged cheddar (probably completely optional)
Add some torn spinach and other veggies (I used shredded purple cabbage and minced broccoli)
Top with a small sprinkling of shredded parmesan (optional, could use vegan substitute)

Add the pita lid. Nuke for not very long, until cheddar is melty and/or veggies are warmish. Fold in half to properly nom.

Om nom nom doesn't quite describe the black bean/black olive combo, I'm afraid. Or maybe it does.

/the Occupational Health and Safety Commission does not recommend watching more than a few seconds of each video, especially the first two. Hyperglycemia may result.
In everyone's life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.
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pooteeweet
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Re: Experimentation

Postby pooteeweet » Mon Apr 05, 2010 4:44 pm UTC

Dibley wrote:* Take a tortilla
* Slather a thick layer of nutella across the middle
* Apply thick slices of brie
* Roll into a burrito
* Die a happy and fulfilled death

-Ixtellor


WHAT.

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Dave_Wise
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Re: Experimentation

Postby Dave_Wise » Mon Apr 05, 2010 5:52 pm UTC

As it happens I have a huge jar of nutella and some brie. Now how do you make tortillas?
The future is always bright. Bombs generate quite substantial amounts of illumination
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cypherspace
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Re: Experimentation

Postby cypherspace » Wed Apr 14, 2010 6:48 pm UTC

Mix cornflour and water and heat in a dry, flat frying pan for about a minute each side. Pretty simple really!
"It was like five in the morning and he said he'd show me his hamster"


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