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• #402
i was just jealous of the new bbq (looks fkin mazing) :)
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• #403
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• #404
Iām more a knit your own lentils type.
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• #405
Nixtamalization is how indigenous tribes in the Americas made ground acorns into an edible meal
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• #406
Probs someone 'on here' from the football thread:
https://x.com/higbert3/status/1825518811560526248?t=iQwgq34mV3GZajQ3KLKNgg&s=19 -
• #407
Fucking hell
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• #408
prefer a geodome and log clunch flint and reed thatch hovel though still
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• #409
This is funny:
Farrow & Ball paint names ānormaliseā abuse of animals, says Peta
Animal rights group says shades such as Dead Salmon and Au Lait ignore the sentience of fish and exploitation of cows -
• #410
itās referencing a Decemberists song/album (which is itself referencing a Japanese folk tale)
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• #411
I had to sacrifice my fig rolls
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• #412
haha
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• #413
Probably the best place for it - remember to vote against the Tory infiltrator culture war fucks in the National Trust AGM this month.
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• #414
when I used to make kefir
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• #415
I bet they were doing it before it was cool.
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• #416
This morning fleur du sel, pepper, orange and lemon zest, rosemary and thyme were ground together to make a dry brine
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• #417
their cleaner put the le creuset in the dishwasher
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• #418
golf club and tofu weaving club in one go - impressive.
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• #419
Should have gone for the real Greek yoghurt, not the Greek style.
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• #420
a dry brine?
Surely that's salt.
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• #421
No. But mocking from a position of ingorance says more about you.
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• #422
Hmm, a basic dry brine is just salt.
Excuse my ingorance (sic).
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• #423
The internet says yes
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• #424
Itās not is it. My folks got their brine mix for salt beef/ox tongue from their butcher friend, canāt remember what was added/removed but it definitely wasnāt table salt.
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• #425
Isn't that a rub then?
You will have to excuse my ignorance, because I don't eat meat.
š would be a pretty short pro stage race if most of it was encompassed by a neighbourhood.
Your description sounds more like Berlinā¦