general

but anyway, glad you liked the Rob site, if there's anything missing you want to yell at me to add quicker

let me know

i forgot about alaska

that's west coast

Huh yeah I guess

Tho it’s in its own time zone iirc compared to other states?

¯\_(ツ)_/¯

yes

hawaii and alaska each have their own zone

first we had pirate, now we have farmer

Air conditioning is fixed the house is finally not gonna be over 90 degrees inside

I’m convinced it hit 100 inside at some point

idk Vinny, now you've lost your excuse to spend all day shirtless

maybe slowly boiling alive wasn't so bad in retrospect

I mean outside of my room I kept a shirt on

Though I usually was not wearing pants, underwear only

Only time I put pants on was if I had to go somewhere

welcome new guy!

@Gent I need cooking ideas

it's a wendigo pika

watch yourselves

why would they be a wendigo

stop mixing up cryptids….

maybe if you played garlic phone with us you'd understand

What are the stipulations, ramen boy

why would i do that

I want something that I can make a lot of and will last a week. This semester is going to suck and I don't want to have to worry about food every night. No pork this time. Preferably something that doesn't take that long to make too since I have a lot of homework I'd like to get done this weekend. I'll probably just go to Wallmart since I need to get a lot of stuff so we are working with lower quality food.

Just make a giant pot of chili

I fucking hate chili

But it meets your stipulations

ask regi, you could dry meats or something too

Well, one of my favorites is chicken paprikash, uses chicken thighs (they have to have skin on)

It takes maybe an hour to prepare and reduce, if that's acceptable

Yeah an hour is nothing. How do I make it?

How many pounds of meat are thinking of using?

Let's say 5 lbs. I'll have to see what's convenient and I'll adjust proportions based around what you give me.

Geeze, well for 5 pounds you'd want maybe 3 diced onions, 3 diced bell peppers, 6-7 minced garlic cloves, a can of tomato paste (around 4 tablespoons), maybe 6 tablespoons of paprika (I don't normally measure this, but it needs a lot since it's the only real seasoning), 3-4 cups of chicken broth (don't add too much or it'll be too thin), a tub of sour cream (full fat, at least a cup and a half worth is needed), and a cooking fat of choice (I recommend lard but anything works)

First, heat a pan or pot with lard and fry the chicken on both the skin and meat side, set aside when done. This should cause the chicken to release a lot of chicken fat, which will be great for frying the onion in. When it just starts to get brown, toss in the bell peppers and garlic, cook until fragrant. Then add in the tomato paste and paprika (toasting the paprika helps bring out more flavor, but make sure the pan isn't too dry and that you stir it or else it'll burn). After a minute or 2 add the chicken back in, pour in enough stock until the chicken is almost covered, and let it simmer until it's reached a fairly thick consistency. When you've decided it's done add in the sour cream, whisk in a cup's worth and add in more if you feel like it. It's typically served over egg noodles with an extra dollop of sour cream on top, or you can try making fresh spaetzle if you want that recipe.

Some minced parsley on top also adds color, makes it look tastier, but isn't really necessary,

rotten

Yellow onions and red bell peppers

Alright, thank for the recapie.

did your account get compromised

I assume this is yours

pika

yes

hello

WAIT

FUCK

Listen

I blame vinny

he dmed me

asking about it

you cuck

you misled me

I didn’t know who it was

the award to blindest person goes to

Phijkchu_Laid_Pikachu

congratulations

this is the big embarrassing I agree

I love this retarded morphball

@Gent I can't find lard what's a good substitute?

margarine

kys

iirc he mentioned butter before so i'll just go with that

you forgot what gent said? he said

Geeze, well for 5 pounds you'd want maybe 3 diced onions, 3 diced bell peppers, 6-7 minced garlic cloves, a can of tomato paste (around 4 tablespoons), maybe 6 tablespoons of paprika (I don't normally measure this, but it needs a lot since it's the only real seasoning), 3-4 cups of chicken broth (don't add too much or it'll be too thin), a tub of sour cream (full fat, at least a cup and a half worth is needed), and a cooking fat of choice (I recommend lard but anything works) First, heat a pan or pot with lard and fry the chicken on both the skin and meat side, set aside when done. This should cause the chicken to release a lot of chicken fat, which will be great for frying the onion in. When it just starts to get brown, toss in the bell peppers and garlic, cook until fragrant. Then add in the tomato paste and paprika (toasting the paprika helps bring out more flavor, but make sure the pan isn't too dry and that you stir it or else it'll burn). After a minute or 2 add the chicken back in, pour in enough stock until the chicken is almost covered, and let it simmer until it's reached a fairly thick consistency. When you've decided it's done add in the sour cream, whisk in a cup's worth and add in more if you feel like it. It's typically served over egg noodles with an extra dollop of sour cream on top, or you can try making fresh spaetzle if you want that recipe. Some minced parsley on top also adds color, makes it look tastier, but isn't really necessary,

Any cooking fat should work, but with butter you have to be mindful to not burn it. Something like avocado oil is your next best bet. Also, it’s a good idea to dry the chicken before frying so it doesn’t explode in the pan