(06-16-2018, 09:07 PM)Coolchick Wrote:  look at this ugly 'art' thing they stuck on top of city hall..



https://www.cafka.org/cafka18/eunjung-hwang-head-man

It's Mr. Mackey!

(06-17-2018, 09:07 PM)Baron Samedi Wrote:  

(06-17-2018, 08:00 PM)Anonymous Kritter Wrote:  

(06-17-2018, 02:48 PM)Octo Wrote:  https://twitter.com/DeliciousVids/status...5063015424

The pepperoni isn't Romanian I hope!
LOL

It wasn't related to the Romanian chicken soup recipe, but I can see dropping some chorizo in there would be nice af

I bet our mettwurst is the same as Romanian pepperoni. https://yle.fi/uutiset/osasto/news/more_...le/6762707
I've had it, it's okay but I don't really do anything with nitrates.

Well, we both enjoy cooking and eating. We developed our own norse-murican style

I plan to make a shepherd's (or cottage) pie with beef and veggies, potato and cheese topping. One recipe I am reading adds cream of celery soup, but I only have cream of mushroom...I wonder?

Sounds delish! It's warm here too, snacking on ice cold watermelon to cool down before bedtime

Solstice party tomorrow and there will be so much salmon it's not even funny

Good morning Octo, have a great solstice.

Happy first day of Summer everyone.

So I made French style scrambled eggs, which involves melting butter in a pan, whisking in only the egg whites first on very low heat and when you see a 'blizzard' then add the yokes and more butter, whisk a little more until it is cooked to your liking. The French like it wet, but I like it a little beyond wet. I'll tell you, I will never cook scrambled eggs any other way from here on in. Delish.

I heat the iron skillet with butter first, with the skillet no higher than three, and I don't stir any milk into the eggs until they are half done, and I usually take it off the burner three or more times more during the whole process. Anything to keep them from getting dry and brown. I throw in a pinch of Himalayan salt, a dash of fresh ground red pepper and Tellicherry pepper.

I consider myself somewhat of an eggspert on this topic. I love eggs and I agree with all of the above, I love my eggs scrambled with a bit of butter on low heat.

@ Octo - so, yeah, Octo, really try separating the white from the yolk during cooking, it makes a big difference. So, just did a big food shop and now to figure out next week's menu.

Surströmming och Knäckebröd.

Yeah, today was solstice, happy happy y'all.