I joined the army years ago to get out of the restaurant business. Now that I've been out of the army years ago, I'm finally starting to enjoy cooking again. I enjoy combining my old skills with new recipes, and I like to share my adventures along the way. I originally created this account to post some of my healthy distractions: cooking, art, shit-posting, etc. I intend on posting more cooking now, art when I get a chance. I also go by drayke_ on reddit and usernamerelevant on Steemit. I'm a firm believer that good food brings people together. Feel free to favorite and forget some of my recipes. I'm always interested if you try to replicate one of my own. Hope you enjoy!
I make mine from bone broth. Makes its super rich.
indeed!
They were already roasted, and de-seeded. I usually get a bunch roasted, prepped, and portioned a head of time
Good to see another one who knows about hatch green chiles, i stock up every year!
it also kinda spread it too 2/2
I mad the mistake a few years back.. I managed to subside it by dipping my hands in milk, followed by ice cold vodka. 1/2
can't speak for @BigStank79 but for me it's been about reestablishing routines, keeping up on mental health,and finding healthy distractions
2/2 cause i usually don't know what else to say
The feeling is real, especially when people thank you for your service, I usually just respond with "Thank you for your support" 1/2
It's not so bad once you get used to warm meals and a real bed.
I met a lot of great folks on both sides, but for the most part:
In my opinion the longer I've been out the easier it's been... then again I'm busy as i was enlisted with full time grad school and work.
I just read about that on the front page, the irony. I'm just tired and glad the semesters over.
2/2 artificially increase the weight of the meat. Don't forget the extra fillers they add in the meat for water retention!
Not sure why you got downvoted - friend of mine used to work there and this is spot on. They do this so they can steam the meat to 1/2
Some people do foil, i prefer brown butcher / peach paper - helps keep the bark.
you can smoke on a classic weber as well. Thats how i started before getting an actual smoker.
Good ol "Vatorade"
ahh, I thought they were the same thing for a long time. thank you for the clarification +1
whats the difference between Bechamel and roux?
....you beat cancer and went back to the carpet store!!!....
Or you could have a friend of a friend's cousins brothers sisters former roommates with a vudu account setup..
I've been following this since Richardson left the Myanmar committee due to it being a shit show
we crave a different kinda crush
never seen her live. how so?
One of the best Thor movies yet!
Sign flyers on almost every corner....