Vutpa
Well-Known Member
Can't you just send it with the post?
The ultimate T9k cooking thread.
- Thread starter Fdbl
- Start date
Fdbl
Well-Known Member
Nope.Can't you just send it with the post?
shadowwolf
Member
Honestly, was that necessary omfg?
Fdbl
Well-Known Member
Vutpa
Well-Known Member
As if every single of your posts is necessary..
BTT: Everyone of you ever ate Gum-Icecream? It tasted so bad
Fdbl
Well-Known Member
I bet I can make it taste good.As if every single of your posts is necessary..
BTT: Everyone of you ever ate Gum-Icecream? It tasted so bad
anyways, the freezy thingy is about half froze, so about 5 more quarters and it should be ready.
Ustulo
Well-Known Member
Truffles are delicious, and guess what---
THEY GROW IN MY BACKYARD UNDER THE TREES!!
that_taco_guy
Well-Known Member
Vutpa
Well-Known Member
They sound very yummy!
Vutpa
Well-Known Member
5 hours is pretty much, I could walk to the ice cream store and buy some in 10 minutes... :/ but well, it wouldn't be fdebijl's ice cream then
Squeebz
Well-Known Member
Alright, you guys asked for it! XD
Captian Morgan/ Captian Crunch Overnight French Toast
1 cup of firmly packed brown sugar
8 tbsp unsalted butter, melted
3 eggs
1 cup of milk
2 tbsp of Captain Morgan
2 tsp of vanilla extract
1 tsp of ground cinnamon
1 loaf Challah bread, sliced
Some grated nutmeg
2 cups of Cap’n Crunch
Maple syrup, warmed
Sprinkle the brown sugar over the bottom of (2) 9×13 inch baking dishes, covering them evenly. Drizzle the melted butter over the top.
Mix together the eggs, milk, Captain Morgan, vanilla and cinnamon in a large bowl. Dip a piece of bread into the mixture and coat on both sides, then place in baking dish. Repeat with each slice of bread. When the dish is full, grate some nutmeg over the top. Cover and refrigerate overnight.
Next morning, remove the French toast and allow to come to room temp. Preheat the over to 350 degrees F. Bake, uncovered, for 30 minutes. Crumble the Cap’n Crunch over the top and continue to bake for 10 minutes more. Serve hot with maple syrup.
Found this on a blog from Stumble Upon XD
Captian Morgan/ Captian Crunch Overnight French Toast
1 cup of firmly packed brown sugar
8 tbsp unsalted butter, melted
3 eggs
1 cup of milk
2 tbsp of Captain Morgan
2 tsp of vanilla extract
1 tsp of ground cinnamon
1 loaf Challah bread, sliced
Some grated nutmeg
2 cups of Cap’n Crunch
Maple syrup, warmed
Sprinkle the brown sugar over the bottom of (2) 9×13 inch baking dishes, covering them evenly. Drizzle the melted butter over the top.
Mix together the eggs, milk, Captain Morgan, vanilla and cinnamon in a large bowl. Dip a piece of bread into the mixture and coat on both sides, then place in baking dish. Repeat with each slice of bread. When the dish is full, grate some nutmeg over the top. Cover and refrigerate overnight.
Next morning, remove the French toast and allow to come to room temp. Preheat the over to 350 degrees F. Bake, uncovered, for 30 minutes. Crumble the Cap’n Crunch over the top and continue to bake for 10 minutes more. Serve hot with maple syrup.
Found this on a blog from Stumble Upon XD
Vutpa
Well-Known Member
this look's so epic!
that_taco_guy
Well-Known Member
OH. MY. Wooty.
It's like getting drunk off pancakes!
EXCEPT IT'S FRENCH TOAST.
F*CK YEAH.
moondoggy23
Well-Known Member
that_taco_guy
Well-Known Member
It's like freaking bacon strips. Can't have enough. And I'm Vegetarian.
(sh*t, now I seem like a pussy, don't I? F*ck.)
MiniCacti
Well-Known Member
The best and only thing I ever cooked was...COW TONGUE!!! 
To make this, you will first need to acquire a large cow tongue. Most butcher shops that process their own animals have these. They are usually frozen and out of sight (obviously), so you may have to ask at the counter.
When you get home, let it thaw. When it is fully thawed out, wash it thoroughly - just in case the butcher missed a spot - and maybe play with it a bit. Seriously, how often can you chase a sibling or spouse around the house with a giant animal tongue?
Ok, then you need a large pot filled with enough water to completely submerge the tongue. Boil the tongue with your desired vegetables (just like a regular roast beef) until it is tender and the skin peels off easily, usually around 1.5 to 3 hours.
Finally, slice it into managable chucks and enjoy!
NOTE: Do NOT underboil your tongue. You will be in for a nasty shock when you eat it. It may still taste good, but it will be incredibly chewy and feel like...well, raw tongue. Also, don't tell you friends what it is until after they eat it.
To make this, you will first need to acquire a large cow tongue. Most butcher shops that process their own animals have these. They are usually frozen and out of sight (obviously), so you may have to ask at the counter.
When you get home, let it thaw. When it is fully thawed out, wash it thoroughly - just in case the butcher missed a spot - and maybe play with it a bit. Seriously, how often can you chase a sibling or spouse around the house with a giant animal tongue?
Ok, then you need a large pot filled with enough water to completely submerge the tongue. Boil the tongue with your desired vegetables (just like a regular roast beef) until it is tender and the skin peels off easily, usually around 1.5 to 3 hours.
Finally, slice it into managable chucks and enjoy!
NOTE: Do NOT underboil your tongue. You will be in for a nasty shock when you eat it. It may still taste good, but it will be incredibly chewy and feel like...well, raw tongue. Also, don't tell you friends what it is until after they eat it.