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Acidic_Sloth
Acidic poly-Sided Di-slothamide


Registered: 05/29/02
Posts: 43,732
Loc: ainrofilac
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Re: Post your dope FOOD recipes! [Re: SunnyD] 2
#21858647 - 06/26/15 05:49 AM (8 years, 7 months ago) |
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-------------------- -- Accept my heart warming gift of TREE SCRATCHIES!!! I absolve thee!! --
JaP: 30,000 lines of gay, cock, and fag can't be wrong Ped: only in #shroomery is "smuggle opium in her ass" followed by "i don't want shitty opium" which is followed by " *** Joins: PENISSQUAD" -- JaP: What would this place be without random sluts? JaP: Nothing, I tell you.
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Giftofdeprivation
Discerning Vagrant


Registered: 07/20/13
Posts: 3,933
Last seen: 8 years, 28 days
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Re: Post your dope FOOD recipes! [Re: SunnyD]
#21858668 - 06/26/15 06:06 AM (8 years, 7 months ago) |
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I made a super dope recipe recently:
Cannabuttery-biscuits topped with bacon cannagravy. everything made from scratch, even the cannabutter (coconut-oil-cannabutter). It tasted heavily of ass because it was basically 88% cannabutter/cannaoil, 11% bacon, with a pinch of flour. I was actually able to blend the ass flavor very well with the plethora of herbs and spices I added, it was great! It put me in a coma, but it was great!
How's that for a healthy "dope" recipe :P
All jokes aside, it was actually a delicious way to medicated, even if it did induce cardiac arrest.
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Looking for recipes? Have some recipes to share? Please post what you have in the official cooking thread for Pubbers! HERE! Shoutout to Azur's Official cooking thread for OTDers! Posters Beware!
Edited by Giftofdeprivation (06/26/15 06:10 AM)
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moonrockmushy
High on Spite



Registered: 07/01/05
Posts: 19,067
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Re: Post your dope FOOD recipes! [Re: Acidic_Sloth]
#21858675 - 06/26/15 06:13 AM (8 years, 7 months ago) |
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That is some next level shit sloth. You're a inspirations. Normally I am a mediocre chef, I can cook simple things without burning or under-cooking, and can put the right amount of salt and pepper on things, but that is about the extent of it. Your recipes are really striaghforward for how complex those dishes are, and in the format of a shroomery tek, I like that and feel like it could help.
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twelvelookslikeu
Stranger



Registered: 06/27/06
Posts: 738
Last seen: 5 years, 11 months
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I'm too poor to make these fancy dishes
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SunnyD
WiZarD oF LoVe



Registered: 04/29/13
Posts: 25,236
Loc: Planet earth
Last seen: 1 month, 22 days
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Re: Post your dope FOOD recipes! [Re: SunnyD]
#21859605 - 06/26/15 11:21 AM (8 years, 7 months ago) |
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Another iron skillet full of orgasmic flavor  Might be alittle blurry cause my shittttty cam

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        And to everyone who thinks life is just a game, Do you like the part you are playing? This is the time in life I am living! And I face each day with a smile My music Library of Synthesizer goodness
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MR14

Registered: 10/31/08
Posts: 4,830
Loc:
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Re: Post your dope FOOD recipes! [Re: SunnyD]
#21862520 - 06/27/15 02:37 AM (8 years, 7 months ago) |
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Are you just eating vegetables or do you have some sort of protein as well?
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akira_akuma
Φύσις κρύπτεσθαι ὕψιστος φιλεῖ

Registered: 08/28/09
Posts: 82,455
Loc: Onypeirophóros
Last seen: 4 years, 1 month
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Re: Post your dope FOOD recipes! [Re: MR14]
#21862575 - 06/27/15 03:18 AM (8 years, 7 months ago) |
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garlic, shallot, rosemary, grain mustard (1/2 tbsp), apple cider vinegar (1 tbsp), maple syrup (1 tbsp), olive oil (3 tbsp) salt and pepper to taste, makes a great dressing/marinade for greens, for meats, great in a stirfry ect.
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MR14

Registered: 10/31/08
Posts: 4,830
Loc:
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Re: Post your dope FOOD recipes! [Re: akira_akuma]
#21862583 - 06/27/15 03:28 AM (8 years, 7 months ago) |
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That's pretty high calorie
...Bet it tastes damn good
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Soulidarity
With Your Halo Slippin . . .



Registered: 07/15/12
Posts: 17,617
Loc: Atlantis
Last seen: 8 years, 1 month
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Re: Post your dope FOOD recipes! [Re: MR14]
#21862586 - 06/27/15 03:29 AM (8 years, 7 months ago) |
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one of my fav recipes i like to cook, which doesn't really have a name, and i learned from my brothers wifes cambodian family uses the following flavour base for the sauce:
fried garlic (i usually stop it from browning as this changes the flavour, but to each their own, maybe you like hte browned garlic flavour. just know that this changes the flavour of the dish as to wehtehr you choose to just fry up the garlic a little bit, or brown it all the way through)
lemon juice - freshly squeezed, usually i add the juice of 3-4 lemons
Chilli/pepper - some kind of spice. i usually just use freshly cracked black pepper as its easier to gauge and i dont start crying when i whipe my eyes after cutting chilli. but the key here is " SOME KIND OF SPICE "
soy sauce - usually added untill the mixture goes a nice light brownish colour and has the right taste overall. this takes a bit to adjust to. but the right taste for this dish is a very punchy lemony/salty (soy) dish with the punch of the garlic and peppers spice
soooooo now you have the flavour base.
from here i usually mix in 2 large cans of tuna as the tuna soaks up the goodness. i've also added dried shitake mushrooms too, as these soak up the liquidy goodness and become flavour packed bursts of flavour when you're eating.
i also add green olives into the mix too as it is a nice flavour hit every now and then while munching through the dish, so you get different flavours and things with different bites. which is what i think makes a great dish. rather then a pasta for example that is just the same standard flavour all the way throughout - even if its good flavour, it gets boring.
and then i serve it with basmati rice.
the end dish creates a very liquidy flavour filled pot of sauce. usually i lift out the stuff in the liquid with a strainer and leave most of the sauce in the pot, and then once ive pulled out all the tuna/mushrooms/olives, i can sink in another can or two of tuna to soak up the flavour and re-use the dish.
it takes a bit to adjust to it all and learn the right proportions of the flavours, but it is a very strong flavoured dish that hits all of the pallet and its great. give it a try and send me some meth and xannax as a thank you
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  R.I.P. WoodRuss67, Todcasil, TheMerryIguana, The Rompus, Lord Senate. [/url]
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MR14

Registered: 10/31/08
Posts: 4,830
Loc:
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Re: Post your dope FOOD recipes! [Re: Soulidarity]
#21862592 - 06/27/15 03:35 AM (8 years, 7 months ago) |
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I'd probably sub the tuna for chicken
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Soulidarity
With Your Halo Slippin . . .



Registered: 07/15/12
Posts: 17,617
Loc: Atlantis
Last seen: 8 years, 1 month
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Re: Post your dope FOOD recipes! [Re: MR14]
#21862598 - 06/27/15 03:37 AM (8 years, 7 months ago) |
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the key is to sub in things that will soak up the flavour. the end product is a very liquidy almost soup-concentrate kind of mix. which would probably make an amazing flavour base for some great soup.
the problem with cooked chicken is that it wont soak anything up. neither will standard meats like beef, prok, lamb, etc. thats why canned tuna, dried mushrooms are great. cos they soak up the flavour. you could try potato cubes maybe, but i dunno how it would taste with potato chunks.
tuna is the way to go in my opinion. but feel free to experiment. thats what cooking is all about!
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  R.I.P. WoodRuss67, Todcasil, TheMerryIguana, The Rompus, Lord Senate. [/url]
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MR14

Registered: 10/31/08
Posts: 4,830
Loc:
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Re: Post your dope FOOD recipes! [Re: Soulidarity]
#21862616 - 06/27/15 03:53 AM (8 years, 7 months ago) |
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Re. chicken, Chicken thighs hold more flavour than breasts
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abltsandwich
JFK = Jelly Donut




Registered: 06/16/09
Posts: 11,537
Loc: Dildoville
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Re: Post your dope FOOD recipes! [Re: MR14]
#21862696 - 06/27/15 05:03 AM (8 years, 7 months ago) |
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Cinnamon toast crunch in chocolate pudding.
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SunnyD
WiZarD oF LoVe



Registered: 04/29/13
Posts: 25,236
Loc: Planet earth
Last seen: 1 month, 22 days
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Re: Post your dope FOOD recipes! [Re: MR14]
#21863142 - 06/27/15 08:36 AM (8 years, 7 months ago) |
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Quote:
MR14 said: Are you just eating vegetables or do you have some sort of protein as well?
I make sure to eat hella protein Whey shakes and other sources of food thst isnt animal flesh
Im very toned and im gaining weekly
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        And to everyone who thinks life is just a game, Do you like the part you are playing? This is the time in life I am living! And I face each day with a smile My music Library of Synthesizer goodness
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SunnyD
WiZarD oF LoVe



Registered: 04/29/13
Posts: 25,236
Loc: Planet earth
Last seen: 1 month, 22 days
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Re: Post your dope FOOD recipes! [Re: SunnyD]
#22023924 - 07/31/15 10:50 AM (8 years, 5 months ago) |
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Simple recipe that will get you more use out of your steak! I get a 5-7$ boneless angus
I slice it really thin, throw it in a pan on mild searing heat with oil SLice whatever peppers you want into it, with some diced onions, I used haberneros cause it has the perfect amount of spice to me, (a lot) but not too much,
I put basic seasoning on it, with alittle more oil thrown on the pan with the good frying right in it 
I then throwed alittle soy sauce on it, ( I mush prefer liquid aminos )
fry to a nice crispy crisp
and enjoy  I made that pan full with half a steak, and if I added more sides, it is amazing cheap meal
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        And to everyone who thinks life is just a game, Do you like the part you are playing? This is the time in life I am living! And I face each day with a smile My music Library of Synthesizer goodness
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tyrannicalrex
Strange R



Registered: 04/24/03
Posts: 38,323
Loc: subtropics
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Re: Post your dope FOOD recipes! [Re: SunnyD] 1
#26878274 - 08/13/20 10:53 AM (3 years, 5 months ago) |
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Reviving because I like to!
Roasted Red Bell Peppers w/feta (chopped green olives opyional)--
Core red bell pepper(s) leave them whole. Stuff them with however much feta cheese you like. Place on a baking sheet and bake at 350 degrees F' until they are roasted with a light brown top. They might be flattened a bit but that is the goal, it's OK if they aren't. The original recipe was at a place that had a wood fired pizza oven they used. Place on a bread plate and drizzle with extra virgin olive oil and cracked black pepper to taste. (I like lots of oil and pepper personally) Serve with warm pita bread.
Great cheese rolls-- 1/4 teaspoon of sugar 2 tablespoon of lukewarm water 1/4 teaspoon of instant yeast 1/2 cup of milk 1 egg 1/3 stick of butter 1 1/2 cup of all-purpose flour 1/2 teaspoon of salt 1 3/4 cup of grated strong cheddar , divided Extra butter for greasing pan Extra flour for flouring surface
Sponsored by Advertising Partner Sponsored Video Watch to learn more
Dissolve sugar in warm water. Mix in the yeast and stir. Let it rest for 5 minutes, by then it should be foamy, if it isn't the yeast is too old and needs to be replaced. Add flour, milk, egg, butter, salt, and yeast to the mixer bowl. Using the kneading attachment, knead for 10 mins (the dough will be loose and shaggy).
Add 1 1/2 cup of cheddar and mix briefly. Cover and let it rise for 2 hours. Butter the muffin pan. Pour the dough on a clean, floured surface. Press without kneading until it has lost all the gas. Divide into 6 balls of equal size. Sprinkle flour as needed to prevent it from sticking to your hands. Place each ball into a hole of the muffin pan and let it rise for an hour in a warm, dark place.
Pre-heat oven to 400 ºF [200 ºC]. Sprinkle remaining cheese on rolls. Bake for 15-20 minutes or until golden brown. Serve warm.
HARRIGAN'S PRIME RIB SOUP--
Recipe by Casey Brown-Myers This is one the best soups that you will ever put your lips on! This makes a great meal served along with a hardy home-made bread. There are only a few locations in the Great State of Texas that you can enjoy this in person. READY IN: 1hr 30mins SERVES: 2-4 UNITS: US INGREDIENTS 4 cups water 8 teaspoons bovril powder 2 cups sour cream 2 cups chopped prime rib roast ⁄ cup mushroom NUTRITION INFO Serving Size: 1 (360) g Servings Per Recipe: 2 AMT. PER SERVING % DAILY VALUE Calories: 496.1 Calories from Fat 434 g 88 % 1 2 8/13/2020 Harrigan's Prime Rib Soup Recipe - Food.com https://www.food.com/recipe/harrigans-prime-rib-soup-163661 2/2 Total Fat 48.3 g 74 % Saturated Fat 30 g 150 % Cholesterol 101.2 mg 33 % Sodium 132.3 mg 5 % Total Carbohydrate 10.4 g 3 % Dietary Fiber 0.2 g 0 % Sugars 0.7 g 2 % Protein 7.8 g 15 % DIRECTIONS Cook prime rib roast to desired doneness. Pour any drippings into saucepan. Add water and Bovril. Heat. Add sour cream and chopped prime rib roast and mushrooms. Heat**SLOWLY**. Do not boil. Serve and enjoy! NOTE:. Bovril is British; It's a beef extract that can be used in recipes used in recipes such as the one above or spread on toast or used to make a "beef tea".
Add some chopped (sauteed or not) onions for more flavor! Maybe green onion?
Gorgonzola/walnut pizza--
YIELDMakes 6 (appetizer) servingsACTIVE TIME30 minTOTAL TIME40 min INGREDIENTS 6 tablespoon extra-virgin olive oil, divided 1 1/4 pounds onions (2 large), halved lengthwise and thinly sliced 14 to 16 ounce pizza dough, thawed if frozen 1/4 pound Gorgonzola dolce, crumbled (1 cup) 1/2 cup walnuts, toasted and coarsely chopped 1/4 cup chopped flat-leaf parsley PREPARATION Heat 1/4 cup oil in a 12-inch heavy skillet over medium-low heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered. Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas). Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil. Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area. Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes. Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes. Transfer to a cutting board and cut into pieces. Cooks notes: ·If you are making the entire menu and using a charcoal grill, the coals will need to be replenished before you grill the veal. ·If you aren't able to grill outdoors, visit gourmet.com for an indoor method. ·Onions can be cooked 1 day ahead and chilled. ·Nuts can be toasted 1 day ahead and cooled, then kept in an airtight container at room temperature.
Pear Gorgonzola pizza--
1 (16 ounce) package refrigerated pizza crust dough, 4 ounces sliced provolone cheese Lucerne Natural Reduced Fat Provolone Cheese Slices 8 Oz $5.00 for 2 item - expires in 5 days
1 Bosc pear, thinly sliced2 ounces chopped walnuts2 1/2 ounces Gorgonzola cheese, crumbled2 tablespoons chopped fresh chivesAdd all ingredients to
10 m Cook
15 m Ready In
25 m Preheat oven to 450 degrees F (230 degrees C). Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
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tyrannicalrex
Strange R



Registered: 04/24/03
Posts: 38,323
Loc: subtropics
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Ohh, found this one just now, the other one I posted was from memory.
BAKED PEPPERS WITH FETA CHEESE-- Recipe by English_Rose This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make. READY IN: 55mins SERVES: 6 UNITS: US INGREDIENTS 6 red peppers, halved and deseeded extra virgin olive oil 1 ounce basil 2 garlic cloves, chopped 12 chunks feta cheese
DIRECTIONS Preheat the oven to 400°F Place the peppers in a baking dish, cut side down. Drizzle with olive oil. Tuck the basil and garlic between the peppers. Scatter the feta on top. Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.
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Niffla



Registered: 06/09/08
Posts: 46,488
Loc: Texas
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Nice!
Happy National Hatch Chile Month btw

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HAIL OUR NEW OTD KING
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tyrannicalrex
Strange R



Registered: 04/24/03
Posts: 38,323
Loc: subtropics
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Re: Post your dope FOOD recipes! [Re: Niffla] 1
#26878310 - 08/13/20 11:06 AM (3 years, 5 months ago) |
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This place is hatch chili heaven! They sell them everywhere, maybe not now, lol. Green chili rules Denver. I'm not a big fan mainly because most of it is too damn hot for me! I rarely find one mild enough that tastes good to me. I do like some of the green tomatillo salsas/sauces that are mild(er). I can handle some mediums, but mostly I get mild because I've been burned too many times, physically, lol! Red chili is best to me. I miss tex mex VERY much. Hopefully our thanksgiving week trip to Texas still happens.
Edited by tyrannicalrex (08/13/20 01:42 PM)
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blewmeanie



Registered: 10/01/06
Posts: 28,984
Loc:
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A grilled charlie.
It's surprisingly good.
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