00:00
00:00
Newgrounds Background Image Theme

Thatboileppy just joined the crew!

We need you on the team, too.

Support Newgrounds and get tons of perks for just $2.99!

Create a Free Account and then..

Become a Supporter!

NG Club for Cooks, Bakers & Eaters.

100,120 Views | 1,551 Replies
New Topic Respond to this Topic

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-06 13:30:12


Chicken Tacooooooooosssssss!!!!!!!!!!!


iu_718525_3416439.webp


iu_718526_3416439.webp


iu_718527_3416439.webp

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-12 23:01:28


Cheese omelet with hash browns:

iu_724298_9477648.webp


Apparently I currently have the palate of small child so, mini pizza bagels it is:

iu_724303_9477648.webp


Cake made in an air fryer:

iu_724297_9477648.webp


Croissant with babybel cheese and tomatoes:

iu_724300_9477648.webp


Hamburgers with fries:

iu_724302_9477648.webp


Air fryer nachos:

iu_724301_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-13 13:07:28


iu_724707_5867179.pngBreakfast this morning before slaving my night away at work. 🍳🍓


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-19 02:29:29


Zucchini from the garden:

iu_729717_9477648.webp


Shrimp chips and club soda:

iu_729718_9477648.webp


What is your favorite snack?


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-19 07:23:55


At 8/19/22 02:29 AM, door88 wrote:What is your favorite snack?


Salt and vinegar chips, jolly rancher misfits, nibs, twizzlers, babybel cheese, and sour patch kids. I can't pick just one.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-19 17:15:13


At 8/19/22 02:29 AM, door88 wrote:
What is your favorite snack?


Any kind of popcorn, rice crackers with roasted garlic hummus, almonds, cashews and pistachios.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-21 00:41:05


Uhhh, who's gonna be the first to do this


iu_731541_586221.jpg

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-21 08:18:01


At 8/21/22 12:41 AM, OlTrout wrote:Uhhh, who's gonna be the first to do this


To the dreaded Lubyanka with you.

iu_731720_1809211.jpg


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-21 21:14:12


iu_732229_5867179.pngiu_732231_5867179.pngiu_732230_5867179.png

apple crumble!


recipe: https://www.momontimeout.com/apple-crumble-recipe/


it was amazing!!


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-21 21:21:22


At 8/21/22 09:14 PM, Kiwi wrote:
apple crumble!

recipe: https://www.momontimeout.com/apple-crumble-recipe/

it was amazing!!


It looks delicious. I'm also sorry.


iu_732241_1809211.jpg


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-22 07:37:02


I like eating. Feed me.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-22 08:58:52


At 8/22/22 07:37 AM, PumpkinHeaDude wrote:I like eating. Feed me.


iu_732499_1809211.gif


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-22 23:30:51


Italian cream cake:

iu_733157_9477648.webp


Fish with potatoes and zucchini:


iu_733156_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-25 11:13:57


BLT:

iu_735241_9477648.webp


Beef stir fry with noodles:

iu_735242_9477648.webp


Here is a recipe link to the stir fry sauce that I used: https://thewoksoflife.com/stir-fry-sauce-recipe/


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-25 17:42:51


iu_735450_5867179.png

Raspberry Cheesecake Cookies


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-26 01:37:42


At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies


Do you mind sharing the recipe? It looks sooo good.


Chicken carnitas tacos with salsa, cilantro, and queso fresco:


iu_735755_9477648.webp


https://www.closetcooking.com/slow-cooker-chicken-carnitas-tacos/


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-26 10:00:46


Turkey Chili*


iu_735931_3416439.webp


* - Yes, I am unapologetically a Yankee.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-26 11:03:39


At 8/26/22 01:37 AM, door88 wrote:
At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies

Do you mind sharing the recipe? It looks sooo good.


https://www.dessertnowdinnerlater.com/raspberry-cheesecake-cookies/


i literally bit into one and said “oh my god” out loud 😍


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-28 11:10:33


At 8/26/22 11:03 AM, Kiwi wrote:
At 8/26/22 01:37 AM, door88 wrote:
At 8/25/22 05:42 PM, Kiwi wrote:
Raspberry Cheesecake Cookies

Do you mind sharing the recipe? It looks sooo good.

https://www.dessertnowdinnerlater.com/raspberry-cheesecake-cookies/

i literally bit into one and said “oh my god” out loud 😍


Thank you. :)


Roasted potatoes with sriracha and queso fresco:


iu_737434_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-28 16:24:38


iu_737673_586221.webp


Damn humans really just be spooky skeles wrapped in prosciutto

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-28 18:04:35


At 8/28/22 04:24 PM, OlTrout wrote:
Damn humans really just be spooky skeles wrapped in prosciutto


If humans were made of prosciutto, I would have absolutely no problem with being a cannibal.

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-29 08:49:11


At 8/28/22 06:04 PM, HissPeepers wrote:
At 8/28/22 04:24 PM, OlTrout wrote:
Damn humans really just be spooky skeles wrapped in prosciutto

If humans were made of prosciutto, I would have absolutely no problem with being a cannibal.


Whenever feasible, one should always try to eat the rude.


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-08-29 12:02:47


iu_738303_5867179.pngBlueberry muffins; before my dog decided to jump on the kitchen counter while I was out for a walk and eat them all (wrapper included) 😩😂😅


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-01 23:12:30


I can't call it coq au vin because Julia Child would rise from the grave and have a Harty meal of my brains. However, it is heavily inspired by it.


Bone in, skin on chicken thighs marinated in Pinot noir for a couple days, then BBQ'd to crisp the skin. Then the mushrooms and onions sauted and the chicken, oregano, basil, pepper, and Pinot noir are put in, covered, and stewed. Removed the chicken, reduced the liquid, added flour and butter to thicken, and served.


Could be better, could be worse.


iu_741421_1809211.webp


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-17 15:29:23


First time making French toast with challah bread.

Definitely won't soak them as long next time.


iu_753578_3416439.webp

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-18 22:26:47


At 9/17/22 03:29 PM, Peepers wrote:First time making French toast with challah bread.
Definitely won't soak them as long next time.


I need to remember to buy some challah bread when I go shopping on Tuesday. How long did you soak the bread?


Homemade salsa with corn chips:

iu_754664_9477648.webp


Cherry tomatoes from the garden:

iu_754663_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-19 12:03:31


At 9/18/22 10:26 PM, door88 wrote:
At 9/17/22 03:29 PM, Peepers wrote:First time making French toast with challah bread.
Definitely won't soak them as long next time.

I need to remember to buy some challah bread when I go shopping on Tuesday. How long did you soak the bread?


Just made a simple custard mix( I used milk, but it would have been better with some half & half or cream), cut the slices around 3/4 -1 inch. Soaked them for anywhere from 30 seconds to a side to 1 minute, depending on the thickness. A few of the ones in the beginning were almost falling apart, so I had to reduce the time. You just have to feel them. You'll know when they're done soaking.

I used a wire rack on a sheet pan to let some excess drip off, and so I could put cinnamon on both sides.

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-24 10:48:10


Hosted my parents and an aunt and uncle last night. Meant to take more photos of the food, but was running a little behind.


Coq au vin


Pureed sweet potatoes (SP, cranberry & pepper Boursin, egg yolks, whipping cream) topped with Balderson truffle cheddar and smoked cheddar


Apple sauce


Roasted Brussels sprouts and baby carrots


Brioche buns (Store bought because ain't nobody got time for that)


iu_759032_1809211.webp

iu_759031_1809211.webp


BBS Signature

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-25 14:32:37


Zucchini bread:

iu_760004_9477648.webp


Tomato sauce made from the tomatoes, basil, and garlic from the garden:

iu_760005_9477648.webp


“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

Response to NG Club for Cooks, Bakers & Eaters. 2022-09-25 14:34:35


At 9/25/22 02:32 PM, door88 wrote:Zucchini bread:

Tomato sauce made from the tomatoes, basil, and garlic from the garden:


That reminds me...


It's Pumpkin Bread Time!!!!!!!!