The finest bagel chips ever! You can’t stop eating them. It’s a problem. Wash it down with Green River.
Chips and Soda for lunch. I’m 15 again 
The finest bagel chips ever! You can’t stop eating them. It’s a problem. Wash it down with Green River.
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I made Christmas cookies. After all the cookies got decorated I had extra frosting left so I threw all the remainder onto this cookie. I think Gordon Ramsay would give me an award personally if he saw this beauty.
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My mom made these unsweet oranges.
I forgot to make a picture when they were fresh and more round
Outside is grated carrots. Stuffing is grated cheese mixed up with eggs. parsley and mayo.
Tasty thing, better eaten cold, out of fridge
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man they got massacred 
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Todays theme is brown
Cabbage, pork belly, pickled beetroot, mustard and rye bread. Old school winter dish. Doesn’t look great, but tastes wonderful. Hated it as a child, due to it smelling like farts.
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Looking quite delicious! Happy New Year!
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Besides the frosting & sprinkles what else was used making it?
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it was this recipe
nothing insane. I just can’t ever bake any cake no matter the type lmao. at least it tastes decent
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I’m not really good at baking either (only good with cookies). Only thing I’d recommend is using something like parchment paper for the cake instead of aluminum foil. Parchment paper is really cheap to get at stores & things you bake won’t stick to it either.
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cookies are the superior treat anyway.
will definitely do that next time! 
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what is that abomination
For christmas I got some Momofuku-brand noodles and sauces. So, I’ve gotta use some up in making food obviously.
After perusing their massive blog of recipes I finally found one that was simple enough and looked good: “Chilli Crunch Carbonara”.
INGREDIENTS
sliced pancetta or pork belly
Momofuku Chili Crunch
Momofuku Soy & Scallion Noodles
Momofuku Savory Seasoned Salt
parmesan cheese
eggs
It was simple enough and I managed to get it all done in 30 mins I think, but gosh I do not like how they don’t include measurements.
(I looked up why, and the head chef behind the brand likes making “no stress/loose rules” recipes for making stuff at home. “It doesn’t have to be perfect” he says. I agree with the sentiment, but also I kinda need to know what the general quantities between ingredients should look like!)
Thankfully there’s a video linked that shows him making the dish and I gathered from there that one noodle pack=one person serving // one egg per noodle pack.
Anyway, for the meat I used ham slices that I cut up into small bits.
I learned how to separate a yolk out of an egg which is neat.
I probably used a little too much chilli sauce because omg I was SPIIICY 
It was a very delicious meal and I’m pretty proud of myself for making something like this!
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This Chinese takeout place closed during Covid and now they are are still a Chinese takeaway, but with a speakeasy in the back. Wonderful food and excellent drinks.
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Nuh-uh, sorry but if I don’t feel like Elliot Ness would barge in at any moment and gun me down then you aren’t a speakeasy.
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Not showing food this time, sorry. Need advice. I have Miso left and searched for a few recipes. Those are in the running:
- Miso-honey chicken with rice and vegetable
- Coconut chicken and rice
- Baked tofu with peanut sauce and coconut-lime rice
- Ramen
- Udon noodle soup
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voters
I plan on cooking one of those tomorrow for my wife. Got a day off and want to surprise her when she gets home from work.
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