Just now, Matt! said:

I don't get it, what is it 

 

Think paraphernalia.

4 minutes ago, Stromboli1 said:

Think paraphernalia.

 

Still no clue, even Google couldn't help

1 minute ago, Matt! said:

Still no clue, even Google couldn't help

 

Look to the left of the mat........ last hint then I'll tell you if you don't get it.

1 minute ago, Stromboli1 said:

 

Look to the left of the mat........ last hint then I'll tell you if you don't get it.

 

Yeah I noticed it from the start, but I thought it's just some kinda trash  What is it? 

1 minute ago, Matt! said:

Yeah I noticed it from the start, but I thought it's just some kinda trash  What is it? 

 

It's a screen for pipes and bongs that has been used and that's the reason you kinda couldn't tell.

Just now, Stromboli1 said:

 

It's a screen for pipes and bongs that has been used and that's the reason you kinda couldn't tell.

 

Should've guessed it.. Well I'm a blunt guy so I can't know everything 

 

Spoiler

 

9 minutes ago, Matt! said:

Should've guessed it.. Well I'm a blunt guy so I can't know everything 

 

  Reveal hidden contents

 

 

I did blunts and cones too.

Just now, Stromboli1 said:

 

I did blunts and cones too.

 

Those are the best, other "devices" takes the fun out of it when they put you straight to coma

Oyakodon (chicken/Egg bowl) and Salmon Aburi Don 

 

After 1 month with zero bread, bread suddenly tastes much better.  I ate an entire Challah loaf yesterday:

 

For the first time in many years, I baked 4 different box cakes.

 

Red Velvet, Orange, Butter, and Strawberry.

 

The Red Velvet was overall the best.  Then Orange and Butter.  Strawberry was the weakest one.   All I do is add 1 additional egg and use unsalted butter instead of oil.

1 hour ago, Cult Icon said:

For the first time in many years, I baked 4 different box cakes.

 

 

You baked and ate all 4 cakes?  Did you take any photos?

36 minutes ago, Matt! said:

 

You baked and ate all 4 cakes?  Did you take any photos?

 

No photos.   I baked 2 at a time and shared it with others, and stored the leftovers.  

 

They look and taste like the type of cake that one can get in a grocery store.  I expected box cakes to be sub par and overly sweet, but they were pretty good on day 1 and not very sweet at all.  I think the key was that I used butter.  But afterwards they decline significantly.

 

I felt that the red velvet and strawberry cake declined too much (and the strawberry was the weak link to begin with).  The yellow cake held up the best over time and the orange cake held up better than the red velvet.

my daughter bakes stuff too:

 

 

^ Chef Stromboli strikes again 

 

I have an insane amount of frozen pork in my freezer- pork loin, pork ribs, pork chops.  Anybody have recipes??

21 minutes ago, Cult Icon said:

I have an insane amount of frozen pork in my freezer- pork loin, pork ribs, pork chops.  Anybody have recipes??

 

@Stromboli1 

On 4/28/2020 at 7:52 PM, Cult Icon said:

I have an insane amount of frozen pork in my freezer- pork loin, pork ribs, pork chops.  Anybody have recipes??

 

I know how to do a pork roast out of a pork loin and a crock pot makes it even easier.

 

Pork chops I would say experiment with marinades using citrus and/or soy sauce with other spices.

 

For the ribs I would say smoke them, but I have very little experience with that.

@Cult Icon

 

Pork loin recipe:

 

Season all sides of the pork loin with salt and pepper. Then sear it on all sides

 

Put the pork loin in a crock pot or similar cooking vessel and fill with water 3/4 of the way up the loin. Then do low and slow for 8 hours. Also you can cut up an onion into chunks, any type of potatoes you like cut into smaller pieces unless you get baby potatoes, and any other vegetable you want to put in with the pork loin.

 

When the pork loin is done take it out to let it cool down with the other items and cover for 20 minutes. The reason for this is so the pork loin doesn't shred when you cut it.

 

Lastly you can make a gravy with the pan drippings if you want and it's the perfect time to do so while the meat is cooling down.