It's me BrokenDeck lol

I reaaally should've caught on earlier! XD Amazing what a little capitalization variation can do!!! And new avatar, and all.

Didn't recognize the name till I actually skimmed through your latest posts and stumbled into the AMA there. Which I did since the sign-up date and mod status seemed suspicious for someone I never heard of. Man. For shame. I gotta blame something. Stressful times lately y'know! Crazy worldly developments and all, local alertness be lacking, lotta distraction with all that's cooking and happnin'...

This is my favourite snack. Cream cheese tortillas.

I like how the color contrasts come across in this. :) Minimalism at its finest... feels like some herbs and stuff might spice that up even more but does look delicious like this! Never tried this either hmm, seems simple enough...

I want to bring back the Newgrounds Kitchen for The Tank Tribune. I see a lot of posts with food. Does anybody have any recipes of their own they'd like to share?

I made a pretty good fried chicken one time.

It was pretty good because my buddy's 3 year old ate it, and we all know how fussy those little bastards can be. It's been a while, and I didn't write it down, so I'll have to use a template and throw in the ingredients I used.

With all good things in life, the key is patience. A day at least.

You'll need:

12 chicken thighs and/or drumsticks (cooks choice on skin and bones)

1 qt buttermilk

2 teaspoons seasoning salt

Let that all soak together for 12-24 hours in refrigerator, making sure chicken is submerged.

For the dredging mixture:

3 cups Flour

1/2 cup Corn Starch

2 Tbsp Seasoning salt

2 Tsp Smoked Paprika

1 Tsp Old Bay Seasoning

1 Tsp MSG

Pat dry chicken with paper towel and dredge chicken in mixture

Then let sit in mixture for 12 - 24 hours in refrigerator so it turns into a paste/like substance around chicken

Re-dredge for extra crispy chicken

For cooking you'll want a large deep pot, candy thermometer (for monitoring oil temp), tongs, and a meat thermometer.

Heat 2-4 qts of peanut oil to 375*F and place 4 pieces of chicken in at a time while keeping an eye on the oil temp and the color of the chicken batter. Keep oil between 325*F and 375*F, making tiny adjustments to stove as needed.

Cook pieces until golden brown, and remove from oil. Be sure to check for an internal temp of 165*F with meat thermometer. For me it took 6 about minutes in the fryer, and occasionally putting chicken back into the fryer.

My only warning for people who don't usually cook, and want to deviate from this recipe, is don't use extra virgin olive oil, you might burn your house down. I cannot stress enough that you need an oil that can handle the high heat, and extra virgin olive oil is not one of them. Your target oil temperature is 350*F, so anything with a smoke point of 450*F will serve you well, and can be reused a couple times if you don't over heat it.

Now that I've written all that, I'm having second thoughts. Kitchens are dangerous and people are dumb, so I'll leave it to your discretion if you want to put a deep-fryer recipe on there. I do make a deadly Greek Salad, can't burn down your house making that unless you're Homer Simpson.

This could definitely be made "fancy". Mascarpone instead of cream cheese, fines herbs, some sort of seasonal fruit preserve (peach chutney might be good, but I wonder if maybe Asian pears are in season right now?). Warm the tortilla. Finish with a drizzle of cold pressed canola oil and Maldon sea salt.

Ooh. Sounds like more of a desert wrap like that. :) Didn't figure this for such a sweet thing, was imagining this with something like just fresh coriander and a little salt/spice and maybe vegetable slice all fried up nice, but that definitely sounds nice too.

Asian pears are in season all the way till winter depending on where you live apparently... explains why the one I had for Christmas felt a little old. Hard to know when those are perfectly ripe though...

If there's no fire involved there's gotta be some other kind of fatality hmm, figures. :)

That'd be cool to see too. Feeling the urge to go try to some new things; jot down some formulas now...

Yeah I guess kind of like a dessert insomuch as a cheese board is dessert. Lots of complexity with that combo but ultimately the sweetness would be balanced with the savoury and earthy flavours here.

If all one's eating is salad, life might not be worth living anymore.

That's true. :) Could mix up these wraps in a lot of ways with various dessert cheeses too hmm...

I don't know man, there are some pretty good salads out there!

You could almost say they're... to die for. :P

Tortilla stack. Essentially Tex Mex lasagna. Carrots, corn, beef, taco seasoning with a fresh salsa, melted cheese, and sour cream. Very rich and kind of a lot of food but it was damn good. Could have used some refried beans and of course Valentina.

Looks delicious! Lotta herb and nutrition too.

This looks so yummy

we welcome everyone who looks to cook or bake or eat :P

welcome to club luv, post away

It's about time for some for some grilling up here in the frigid wasteland of Canada. Especially since I bought myself a BBQ yesterday.

Obviously there will be copious amounts of steak, burgers, chicken, pork chops, and beer.

Y'all got some favorite recipes for stuff you throw on the grill?

Everything is better on the grill! But seriously, make sure you have some melted butter and a brush and it brush whatever you're cooking with the butter a few times throughout the process. The butter falls down into the fire and burns up which gives your food a really awesome characteristic that you can't get from anywhere other than the grill. I can't even describe it, it's just super good. It's like a burnt taste but in a really good way.

The grill I got also has a side burner, which I was planning to use mainly for mushrooms and onions, but mushroom and onion buttered steak sounds even more delicious.

Fry those puppies up on the burner then dump the whole thing, butter and all, over the steak to finish. Put the pan upside down over it to trap all that smoke in. Now you're cooking.

No recipes. I just throw stuff on the grill.

Everything just tastes so much better over coal or fire...

Made Carbonara for the first time ever using this recipe. Turned out good considering I didn't have a scale or measuring cup. The residual heat might have cooked the sauce a little too much, had to use my dutch oven as the pasta boiling pot, or I might not have tempered the egg mixture with enough pasta water.

Gonna have to go to Lina's next time I'm in the big city to find some guanciale. Bacon is good, but wouldn't mind making it a bit more authentic/exotic.

I've asked it before, but any tips or tricks for next time I make it?

Guess what I made...again.

carBONERa

Already been answered but: something delicious it seems!

Nice to see a picture this time too.

I did the stupid TikTok feta and tomato pasta. I'll update when it's ready!

This is super fucking good!

And the finale!

It really looks like it with this one!

Spanish chorizo putanesca (aka whore sauce). Smelled like a Spanish whore, tasted amazing.

Sounds like a suitable name. XD And looks beautiful! Delicious.