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So far, so good. If you understand the following picture, then you are either A.) German or B.) familiar with German customs. Because we Germans love “our” Bud Spencer & Terrance Hill movies (Italian Spagetthi Westerns).

Chipotle & black pepper compliment nicely the pepper picks up on tangy flavor.

Brotzeit! ;-)

Literally translated bread time. Called Jause in Austria and Marende in South Tyrol. It’s a meal or snack consisting of bread, cold cuts, cheese etc - usually between breakfast and lunch or like in my case in the evening.

Thank you very much! ;-) It also tasted quite good. Was quite satisfied with it. But there is still some room for improvement and I will try different types of meat the next time. ;-D

@DarkObsidian
Yum. That looks so good.

Three steps to cook a delicious Karē raisu カレー as a German. Was my very first attempt. ;-)

An excellent grilled cheese sandwich:

Crusty sourdough, smoked gouda, bacon, sliced cherry tomatoes dabbed with a paper towel to remove their excess juice and seasoned with salt, pepper, and smoked paprika.

Green chili hot sauce.

Holy shit you guys, that was the best bowl of chili I’ve ever had.

Full-bodied flavor with a fresh bit of sweetness to it.

I regret not adding a few drops of something spicier.

@Background Pony #D3CB
parchment paper tends to be used for baking cookies and such.

What’s the difference between using tinfoil and parchment paper in cooking?

@Background Pony #A3D0
Minus the veggies, I think I can make one.

@Background Pony #D3CB
ah, that would be something else then. Seeing lots of low carb dough pizza and dough recepeis on google.

@Background Pony #A3D0
I’ll try, I’m trying to cut back on carbs (currently my BMI says I’m obese even though I walk a lot) but I love pizza.

@Background Pony #D3CB
I think so. try looking it up on google

Is it possible to make a pizza without the crust?

@Background Pony #122C
those? those aree easy.
pull the cardboard so the tube is loose, get a good grip that not TOO tight… and whack it against the side of the counter at full arms length.

when it pops just like.. any of their other doughs, twist it the rest of the way open and peel out the dough.

I dread opening the Pillsbury pizza dough container.

@yelling_into_the_void
reminds me of the biggest cooking fail ive ever seen.
and it was in a cooking class of all things.

half the class were guys that were there just to eat whatever food was made and for the field trip to a big restraut.

but man did we have a bozo in our group.it was one of the first days, and we had to hardboil eggs to make… I think it was supposed to have been an egg salad or something.

he screwed up hard-boiling the egg and burned it.. by not putting any water in the pot.

Hey, I am also a vegan. I would like to share a healthy salad breakfast recipe that is full of the goodness of Ayurveda and enriched with therapeutic herbs and spices. I found that on iahas.com and it was very tasty.
 
Tangy Tex-Mex Salad
 
Prep Time: 20 Minutes  
Total Time: 30 Minutes  
Serves: 2 person (400ml)
 
Ingredients  
2 cups of your favorite variety of lettuce, chopped (Romaine works best as it adds to the crunch), 1 cup of Arugula, ¼ cup of Caramelized onion, ½ cup of sliced mango, Salt to taste (preferably Himalayan salt), 1 big avocado, ½ cup plain yogurt (preferably full fat), ½ t garlic powder, ½ t cumin powder, ½ t ginger powder, 1 t honey, 1 T chopped cilantro, juice of ½ lemon, 1 Jalapeno, Freshly ground black pepper
 
Method  
For salad dressing, Blend yogurt, avocado, lemon juice, honey, garlic powder, ginger powder, cumin powder, jalapeno, salt, and olive oil into a smooth paste. In a mixing bowl, add lettuce, arugula, caramelized onions, mango, and cilantro. Add salt and pepper to taste and drizzle the dressing on the salad. Mix together and serve.

@MethidMan  
Sounds delicious!
 
Let’s hunt some more OPs!
 

I cooked a whole duck in my rotisserie oven last night. First time cooking and eating duck and it came out wonderfully~ (I’ve been told it’s difficult to cook duck well)

I’m curious why mock apple pie exists. Was there a time when there was a shortage of apples and an abundance of Ritz crackers?

@Background Pony #ED38  
Followup: yes, it makes a tasty marinade and tasty chicken with sweet red bell peppers substituted for the hot chili peppers, and I did add about a teaspoon of cayenne pepper flakes to the mix.

@Background Pony #ED38  
Following up, I put the chicken in foil-lined pans, coated and covered with the marinade from the bottom of the pan. I baked them one hour and 40 minutes at 350 F, and they were at an interior temperature of 190 F. That might have dried them out, except they were coated with the pepper marinade, which kept everything nice and moist inside. I put them on a platter covered with the reserved sauce and sprinkled them with parsley.
 
They are spicier than I anticipated from tasting the sauce yesterday. I suppose a 24 hour soak in it really made the chicken pick up the flavors. They are hotter than any hot wings I’ve ever had in a restaurant. I’m the guy who goes to the new burrito place that puts up a sign that says “we dare you to try our ghost pepper salsa!” I try their ghost pepper salsa. I’ll f|| y a y ||ing do it again. I stirfry chicken with fresh cayenne peppers and broccoli.
 
And by the time I’d eaten two of these chicken thighs I was at my limit. The sauce is delicious. The chicken is crunchy on the outside, moist and tender on the inside, and has that chili and basil and cilantro flavor all the way through. But it’s HOT, hotter than I expected, in a way that sneaks up on you after you take the first few bites. I’m an experienced, acclimated pepper enthusiast. I ate them half an hour ago and it’s giving me a nice little endorphin buzz. It has cleared out my sinuses for the first time since pollen season started.
 
Anyone reading this who does not like hot peppers might want to modify the recipe. You could adjust the marinade time shorter, down to half an hour, and you could substitute less boisterous peppers. You could even swap in, I think, sweet red bell peppers, and maybe just put a little pinch of cayenne pepper in it to give it that tiny little bit of fire, that tiny little bite. The flavors in the sauce are wonderful, and I think they’d be really good even without the hot peppers. You owe it to yourself to try this.
 
This is a good recipe. I have heard there’s a restaurant chain that specializes in it, and I can see this being a very good flagship item for a menu. I’ll have to do this again.