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InitialsDiceBearhttps://github.com/dicebear/dicebearhttps://creativecommons.org/publicdomain/zero/1.0/„Initials” (https://github.com/dicebear/dicebear) by „DiceBear”, licensed under „CC0 1.0” (https://creativecommons.org/publicdomain/zero/1.0/)E
Posts
2
Comments
87
Joined
3 yr. ago

  • What a timeline to be in.

  • Yolk

    Jump
  • No please

  • Holy shit let's gooooo. Unfortunately if this winds up in the supreme Court we all know how this is going to go.

  • Cute pubes, bro

  • Mutie

    Jump
  • Very cool.

  • That sucks. What a horrible tragedy.

  • Holy fuck you love reposting things 20 times don't you

  • I immediately thought of this when I saw the picture.

  • Sugar fucks you up.

  • Note you can also filter the oil into a jar when you're done so that you can reuse the oil.

    Tips: write the type of protein you used the oil for, type of oil, first use date, and number of uses. Should be good for a couple weeks. Store in a cool dark room.

  • American: https://www.bigoven.com/recipe/southern-fried-chicken/220278?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly This one looks close to the recipe I go with, except it has onions.

    Korean: https://www.jocooks.com/recipes/korean-fried-chicken/?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly Basically it's fried chicken that gets covered in a delicious sauce. Buying the ingredients for the first time could add up, but once you have them you can make fried chicken at the drop of a hat

  • Let me find some of my favorite recipes

  • Canola oil works. Peanut oil tastes better but costs a bit more.

    You'll want flour for American style. Corn starch for Korean style.

  • Too many sales on steam now, I just don't care anymore. Am I alone?

  • Did you read the article? There are already plenty of conditions for activating the self driving mode.

  • It demonstrably makes a huge difference, even with people who brush on a regular basis.

  • Anyone here even use this?

  • Let's never forget that it is ok to criticize a system you're part of.

  • I know, right! It would be cool to have info on some other common cheeses as well.

    I'm wondering primarily which category parmesan falls under, but I think it's more on the meltier side.