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What do you think? Give us your opinion. Anonymous comments allowed.
#3472 - skysailor (15 hours ago) [-]
Tried something new. Seared the sides and edges on high heat then cooked for 8-10 minutes on medium heat flipping it every minute. Kept the juices it. Let it sit for five minutes.

Marinated with ginger paste, garlic paste and garlic salt.
User avatar #3473 to #3472 - cosmicswagmstr ONLINE (10 hours ago) [-]
Nice! Maybe next time spray it with garlic/herb infused oil and a little teriyaki. Looks great!
User avatar #3470 - lolidragon (08/02/2015) [-]
!!Looking for one pot/bowl recipes!!!
I hate doing dishes and tried a one pot pasta last week; turned out great!
Found a few online but was wondering if you all had any personal tried and true recipes
User avatar #3474 to #3470 - shadowkingdr (3 hours ago) [-]
pasta is the best for one dish recipes, unless you want really basic meals like a pan fried pork chop. my psta recipe is too cook up some pasta, anything is fine, drain, add butter and milk then slowly add flour untill it has turned into a cream sauce, serve. the best thing about this recipe is that it carries many different ingredients very well.. grated Parmesan, chopped mushrooms and garlic (best to add in with the butter and let it simmer for a minute) is my favorite combo
User avatar #3471 to #3470 - cosmicswagmstr ONLINE (08/03/2015) [-]
Macaroni and Cheese with Bacon Pieces (from Closed packet) is extremely easy to make with just one pot. Making chicken stock for anything only requires one huge pot so it can boil you can use it to make any soup. Etc most heavy chowders like clam and corn are 1 pot only.
User avatar #3466 - vetis (08/01/2015) [-]
I'm working on a final where I need to plan a two-hour cocktail and hors d'oeuvre party, based around an Irish event of my choice [I figured the easiest would be a wedding]. For this I need to come up with some hors d'oeuvres, a soup, sandwich, salad, and charcuterie platter. Of course, not all of it has to be of Irish origin, but I need to incorporate the feeling of Ireland into them such as traditional spices, meats, and such.

What are some ideas of items to add to the menu, or traditional Irish ingredients I can use to put an Irish spin on pre-existing recipes?
#3468 to #3466 - bann (08/02/2015) [-]
>Soup for sure you want to do a guiness beef stew with puff pastries
>Whatever you do for hors d'oeuvres, use cabbage leaves as the plates. This pays homage to the 'tradition' while not making anyone eat cabbage
>Try to incorporate seafood as much as possible, Ireland is an island after all

That's all I can think of for now, I'll let you know if I can think of anything else!
User avatar #3469 to #3468 - vetis (08/02/2015) [-]
#3462 - cosmicswagmstr ONLINE (07/31/2015) [-]
Sour Cream Blueberry Waffles

4 Eggs (Separate Egg Whites from Yolks)
1 Cup of Milk
1 Cup of Sour Cream
1 Stick of Unsalted Butter
1 1/2 Cups of Flour (Sifted)
2 tsp Of Baking Powder and Baking Soda
2 Spoonfuls of Sugar (Sweetener is another option for diet)
1 Cup Fresh Blueberries

Preheat the Waffle Griddle and spray with Butter Spray.

In a large Bowl Whisk the eggs yolks and milk until well mixed. Add cut up butter and Sour cream and mix. Sift together all Dry Ingredients and mix well into bowl. After all is mixed well add Blueberries.

On a separate bowl Mix egg whites until foam like and then Fold into the large bowl with batter with a rubber spatula. Fold 1 cups of whites at a time for better fluffiness to the waffles.

Cook and serve!
#3461 - cosmicswagmstr ONLINE (07/31/2015) [-]
Hey listen here's an announcement. These 1 minute cake jugs usually are alright but theres always a big chance that you could catch salmonella simply because the eggs are not always fully cooked so please becareful while preparing these.
User avatar #3445 - sisterblister (07/31/2015) [-]
i burnt the tits out of one hand and cut the other any tips on lessening the pain
User avatar #3467 to #3445 - vetis (08/01/2015) [-]
Typical aloe vera, burn cream, and avoid hot water because it's gonna be tender as fuck.
User avatar #3460 to #3445 - cosmicswagmstr ONLINE (07/31/2015) [-]
Besides burning creme, another tip is to leave it alone under wraps and keep it above your heart so the blood won't rush through it as fast.
#3418 - voteshantae (07/26/2015) [-]
Any tips on cooking eggs? I know the basics but I'm planning on eating a bunch for my low carb diet, so I want the tastiest fluffiest sexiest eggs imaginable
User avatar #3463 to #3418 - sugoi (07/31/2015) [-]
Well if you want them fluffy how about making an egg souffle?
User avatar #3464 to #3463 - voteshantae (07/31/2015) [-]
Egg souffle?
User avatar #3465 to #3464 - sugoi (08/01/2015) [-]
Split egg so you have the yolk and white.
Beat the white like hell, probably best to get a mixer.
Keep beating it till when you raise your mixing tool (mixer or balloon whisk) peaks form.
Now beat the yolk until its broken up.
Add yolk into whites and fold it in, don't go all aggro mix.

Put in pan on medium low
After a few minutes (once the bottom firms up) take it off the heat, put a lid on the pan.
Then put the pan back on the heat after like, 4 minutes, turn the heat to low and cook for another 5 ish minutes.

Then just put it on a plate and fold it in half, this shit is like, bouncy as hell. I didn't add any flavoring instructions because that's entirely up to you. Add salt and pepper and it's got that eggy taste and more like an omelette, add sugar and vanilla extract and it's more like a desert type thing.
User avatar #3446 to #3418 - sisterblister (07/31/2015) [-]
if you like any of the non scrambled eggs i can give tips from cooking school
User avatar #3447 to #3446 - voteshantae (07/31/2015) [-]
Yeah, just a couple tips to make them come out the best they can I made some today that didn't turn out as good as I hoped.
User avatar #3450 to #3447 - sisterblister (07/31/2015) [-]
fuck me i read that over and it made no since as any qustions shorter would be better for me haha a large ammount of small replys would be better understood
User avatar #3451 to #3450 - voteshantae (07/31/2015) [-]
Don't be self conscious, this was fine I've been foolishly trying to cook all my breakfast on the same electric grill

But uh, really? Flipping it in a pan? I'll try. Hopefully I don't end up with an egg on my face
User avatar #3453 to #3451 - sisterblister (07/31/2015) [-]
yea i swear it is easyer flipping in a pan just a bit of butter befor you crack it and it takes 15 seconds for over easy 20 over medium and 30 for over hard its so much easyer flipping and you will never break the yolk any qustions my friend i love talking and helping people as well as new friends
User avatar #3454 to #3453 - voteshantae (07/31/2015) [-]
I'll try that out tomorrow

Any easy meat dishes for beginners?
User avatar #3455 to #3454 - sisterblister (07/31/2015) [-]
as in just a bunch of ground beef i got a few for that or chicken what are you working with
User avatar #3456 to #3455 - voteshantae (07/31/2015) [-]
Whatever you think is easier
User avatar #3457 to #3456 - sisterblister (07/31/2015) [-]
well brown some ground beef then make some white sauce and boil some carrots and corn boil some pasta then mix them all together with some chicken broth and bake it add a bunch of parmasignj as well it will feed allot of people and you need no sides sorry im trained to cook for oilrig workers so it is not fancy but its delish
User avatar #3458 to #3457 - voteshantae (07/31/2015) [-]
Wow, you have that kind of job? Sounds exciting!

Anyway thanks, I'll give that a shot and let you know how it comes out.
User avatar #3459 to #3458 - sisterblister (07/31/2015) [-]
please do add me as a friend i will help anytime i can and just talk when you want to im super friendly
User avatar #3448 to #3447 - sisterblister (07/31/2015) [-]
small non stick pan do not use a spatula to flip get it to the done you want and get it to9 the edge of the pan and jump your wrist and flip it eggs will never do good useing utincles to flip what done do you want each one has a time i like over hard witch is the hardest to do but i dont be scared of it ive never thrower an egg ever bzsorry mabought speach im drunk as dfick
User avatar #3425 to #3418 - cosmicswagmstr ONLINE (07/29/2015) [-]
Any more tips come too me if you want. been at the chef game since i was 7. Besides this board looks dead..
User avatar #3426 to #3425 - voteshantae (07/29/2015) [-]
Yeah, as I was doing some board research I discovered that almost all of these are dead, which is why admin's complete disregard for autism blows my mind.

Also THANK YOU for that fluffy eggs trick. That's the kind of simple advice I was hoping for
User avatar #3427 to #3426 - cosmicswagmstr ONLINE (07/29/2015) [-]
Anytime. I love talking chef/food.
User avatar #3423 to #3418 - cosmicswagmstr ONLINE (07/29/2015) [-]
In a Bowl repeatedly whip the eggs while tilting the bowl at a 45 degree angle and whipping in a up/down oval patter so you can introduce air into the eggs. The air makes the eggs fluffy. In a small non stick pan heat butter and then introduce the eggs when the butter starts to show any kind of bubbles. After that cook them the way you want.
User avatar #3443 to #3423 - mondominiman (07/30/2015) [-]
Is there a difference between using a spoon/fork vs a whisk? I grew up mexican so my mom used all the ghetto versions of things
User avatar #3449 to #3443 - sisterblister (07/31/2015) [-]
fork deffanatly
User avatar #3444 to #3443 - cosmicswagmstr ONLINE (07/30/2015) [-]
Forks are actually better. Any thin lines that can scramble is fine.
#3431 to #3423 - auronexplains (07/29/2015) [-]
Can confirm.

I like to add a bit of cheddar just before they're done so the cheese is melty but not too dispersed (I enjoy the gobs).
User avatar #3433 to #3431 - cosmicswagmstr ONLINE (07/29/2015) [-]
As do I..makes the ommlette look more presentable
User avatar #3434 to #3433 - auronexplains (07/29/2015) [-]
We are two of soul.
#3438 to #3434 - cosmicswagmstr ONLINE (07/29/2015) [-]
Never Futile....but never ending.
User avatar #3440 to #3438 - auronexplains (07/30/2015) [-]
Anyone who likes FFX/Auron is a friend of mine. This has been eggcelent.
#3441 to #3440 - cosmicswagmstr ONLINE (07/30/2015) [-]
That pun solidified our new pact. Let's celebrate with Red wine and White castle!
User avatar #3419 to #3418 - misticalz ONLINE (07/27/2015) [-]
look up how gordon ramsey makes a scrambled egg or omelette
User avatar #3452 to #3419 - voteshantae (07/31/2015) [-]
Thanks! My favorite youtuber said he learned how to cook from Ramsey, so I'll do that.
User avatar #3442 to #3419 - auronexplains (07/30/2015) [-]
All videos of gordon Ramsey doing cooking on his own are nothing short of pornography.

I love it.
User avatar #3417 - dingdongsingsong (07/25/2015) [-]
I like cooking, I'm pretty decent too, I can make Asian cuisine Italian, and western/southern, Mexican too ,I bake and make desserts too, I'm getting bored tho, I wann experiment and make new things new cuisines , any suggestions or any recipes that would be interesting
I don't cook Indian food because I'm paki and our food is pretty much the same but I can't get myself into it because I have to eat it every other day.
User avatar #3415 - vetis (07/24/2015) [-]
I'm working on a vocab sheet and google can't help me. The fuck does 'hank' mean in culinary terms?
User avatar #3412 - auronexplains (07/24/2015) [-]
I've had this theory for about a week now and I was wondering if anyone could confirm:
If I seared the outside of a large cut of meat in a pan before baking it, would it lock the juices in better?
If anyone knows, please tell me.
User avatar #3414 to #3412 - vetis (07/24/2015) [-]
Yeup. Most cooks pan sear before baking, so the outside is evenly browned and seals in the juices.
User avatar #3416 to #3414 - auronexplains (07/25/2015) [-]
Thanks b
#3409 - anon (07/21/2015) [-]
are there any unique choices you get when you can customize your meal, like a burger?
I've found that green peppers & barbeque sauce is amazing on my Five Guys burger, looking out for any new combos
User avatar #3413 to #3409 - auronexplains (07/24/2015) [-]
I like caramelized onions and bbq. Half the time I like to put some pan seared mushrooms (with a bit of bourbon) on top as well.

Delicious to say the least.
User avatar #3424 to #3413 - cosmicswagmstr ONLINE (07/29/2015) [-]
I make my own BBQ sauce with a little sweet heat and guava flavoring. Great on any red meat product.
User avatar #3428 to #3424 - auronexplains (07/29/2015) [-]
Mind if I ask what your recipe is?
User avatar #3429 to #3428 - cosmicswagmstr ONLINE (07/29/2015) [-]
One sec in the middle of splatoon
User avatar #3430 to #3429 - auronexplains (07/29/2015) [-]
Aight bro whenever you can.
User avatar #3432 to #3430 - cosmicswagmstr ONLINE (07/29/2015) [-]
Fucking garbage teammates
I cannot tell you the exact measurements but ill list the ingredients
Salt and pepper obviously
Dark wine vinegar (any but I prefer red wine)
Worcestershire sauce ( the money maker, more dark flavor more sauce)
Ketchup mixed with light and dark brown sugar
I use ground mustard powder and Cheyanne powder but you can use paprika. The Cheyanne is where the mild heat comes in (add as much as your comfortable with)
Guava paste ( I tend to go overboard with this one because of its sweetness)
Apple juice to mix the guava paste with (its to make the paste softer be careful with the amount of juice it's just to make the paste more of a liquid)
1 spoonful of honey for added sweetness (completely optional)
#3435 to #3432 - auronexplains (07/29/2015) [-]
That sounds fucking delicious. I will be making this tomorrow.
User avatar #3439 to #3435 - cosmicswagmstr ONLINE (07/29/2015) [-]
www.simplyscratch.com/2011/09/homemade-barbecue-sauce-part-1.html Found you a similar BBQ sauce Recipe you can follow just add the rest yourself
User avatar #3437 to #3435 - cosmicswagmstr ONLINE (07/29/2015) [-]
Please tell me your opinion on it I love input on my work.
User avatar #3436 to #3435 - cosmicswagmstr ONLINE (07/29/2015) [-]
I make it for my family every year on summer.
User avatar #3411 to #3409 - sineztro (07/22/2015) [-]
Dice jalapeƱos and mix with lettuce is really fun and nice
User avatar #3410 to #3409 - ithinkimightbelost (07/22/2015) [-]
This is pretty basic for burgers, but I like an over easy or over medium egg on my burger. There's just something about taking a bite out of your burger and that rich, creamy yolk blending with the other flavors that makes the world a better place while you're enjoying it.
#3406 - yeeeeeeeeeeeeeeeee (07/21/2015) [-]
MFW the new Lays Flavor Contest
#3402 - ricobendimez ONLINE (07/20/2015) [-]
GUYS! HELP! I am making my boyfriend a cake for his birthday today and I have never baked before! How do I not fuck up?!?! What are good recipes? I am trying to make it a Pina Colada Cake!
#3407 to #3402 - bann (07/21/2015) [-]
I'd follow the recipe, but for personal tip, sift the flower, it makes the texture better. Don't take it out too soon, but remember it will keep cooking for awhile after you take it out of the oven
User avatar #3400 - karlKroenen (07/17/2015) [-]
#3396 - darrensankari ONLINE (07/16/2015) [-]
How do I properly make bacon?
Until now I've used an appropriately sized pan for the amount of bacon I'm making, preheated it, put a tiny amount of cooking oil in and kept the heat on medium.
User avatar #3401 to #3396 - shyyguy (07/17/2015) [-]
Similar to ithinkimightbelost's method, you can also cook them in the oven. Takes about 10-15 minutes cook time, depending on the texture you want. Just put down parchment paper on a square tray, lay bacon evenly, then cook at about 350F. (Probably need convection oven. That's the one I've used at least!)

Though cooking in a pan is faster, also definitely less prep time.
User avatar #3408 to #3401 - ithinkimightbelost (07/21/2015) [-]
If I'm using an oven or convection oven to make bacon I like to put a wire rack on the tray so that the bacon grease falls through. I think it makes the bacon less greasy.
User avatar #3399 to #3396 - ithinkimightbelost (07/16/2015) [-]
I don't add oil, personally. Bacon tends to be fine without it due to the fat content. I often drain the grease as I go if I'm cooking a good amount of bacon. So, pretty much:
Preheat pan to med-high
Throw on bacon
Cook to preferred texture (I'm not a fan of hard, crunchy bacon. I like mine kinda chewy.)
Place on rack to drain or plate with paper towels to absorb grease, etc
Proceed to enjoy bacon

And that's how I do it, proper or otherwise. Some people bake their bacon, and some people microwave theirs. As long as it's bacon it's fine I suppose.
User avatar #3393 - sphincterface (07/15/2015) [-]
So why do people complain about British food that much? I actually enjoy it. It's not as bland as people say it is, I actually find it to be very filling and very hearty, and tastes pretty good to me. I guess the only problem I would have with it is that there isn't such a massive variety of meals as there are in most other countries.
User avatar #3390 - sineztro (07/14/2015) [-]
Hey guys next week I'm making funnel cake, what are some good toppings also would adding lemon or lime (with sugar) be a good topping?
User avatar #3394 to #3390 - ithinkimightbelost (07/16/2015) [-]
I like my funnel cake with a light dusting of powdered sugar or cinnamon sugar. I don't add too much as I don't have much of a sweet tooth and prefer to taste the actual funnel cake.
User avatar #3391 to #3390 - sphincterface (07/15/2015) [-]
I like powdered sugar or hot fudge on mine. I had this one funnel cake that went all out though when I was up in Chicago for a while. Had whipped cream, powedered sugar, cherries, and fudge. Pretty fantastic.
User avatar #3389 - shyyguy (07/13/2015) [-]
Chicken(breast meat), goat cheese, dried cranberries combined. Best thing I've tried in a long, long while.

I made it as a special one day in a salad: Spinach in a bowl, goat cheese, cranberries, shaved red onions, and then the chicken on top. I'm unsure how that tasted, but I know the former tastes great.

User avatar #3395 to #3389 - ithinkimightbelost (07/16/2015) [-]
Here's something I whipped up a while ago that I really liked that sounds a bit similar to what you made.
Take chicken breast and pound out flat.
I sauteed diced onion, diced red pepper, chopped spinach, mined garlic together.
Mix all that together with an appropriate amount of cream cheese, salt, pepper, whatever else you think might make it taste good (mine was mostly the spinach, onions, etc, but however much cream cheese you want)
Once all of your cream cheese and vegetables are mixed, place a decent amount onto your flattened chicken breast and roll. String optional, I didn't use it.
Brush chicken with olive oil, sprinkle with salt, pepper, and whatever other spices might interest you that day.
Bake on 350F until... it's done. I don't remember how long it takes chicken to bake.
Enjoy with something good like fresh green beans sauteed with garlic and salt, or maybe some whipped potatoes with sour cream and some parmesan. I don't really know what you like with chicken.

Sorry if this sounds vague and not very recipe-ish. I'm not a cookbook writer, generally if I look at a recipe it's because I don't actually know what goes in a dish that makes it a dish, general tau's chicken for example. Gotta know what goes in it before I can go on to throw in whatever I want into it, lol.
User avatar #3397 to #3395 - shyyguy (07/16/2015) [-]
I would take out the peppers personally, since I don't like them that much, maybe substitute with mushrooms or sauteed dried cranberries? Hah .

And when you say "roll" the flattened chicken, do you mean actually roll or fold it over (like an omelet would be).

As for the spices/herbs to be sprinkled on afterwards, I think a lemo-lime juice mixture with whatever fresh herbs would go fantastic with the chicken, and probably the cream cheese as well.

Personally, I would just make rice to go with chicken. But those other options sound great. Thanks, it sounds delicious!
#3398 to #3397 - ithinkimightbelost (07/16/2015) [-]
You put the mixture in the middle and just kinda roll it around, it'd end up looking a bit like this. If you didn't want to pound the chicken out, you could pretty easily butterfly it and get roughly the same result. If you wanted an extra kick you could wrap it in bacon and give it a bit of a pan fry to crisp the bacon before finishing it off in the oven.

Yeah, you gotta put in what you like regardless of what the recipe says. I'll probably put red and green bell peppers in my next go around. Or instead of green bell pepper, some jalapeno to give it some bite.

Mushrooms would probably be good, it'd give it that kind of earthy taste.
User avatar #3383 - alphagex (07/10/2015) [-]
Okay so an answer i want based on fact not biased opinion the meat..does eating it more cooked is healthier for you or bad? should i eat it medium bloody?
User avatar #3392 to #3383 - sphincterface (07/15/2015) [-]
Honestly, cooking it more gets rid of the fat, and kills bacteria. So yeah, it's better for you if it's more cooked, but I say eat it however you want.
#3386 to #3383 - bann (07/11/2015) [-]
A loaded question, but I got you fam. I'll just tell you the facts and you can make your own judgement.

-Cooking some meats meats that had higher fat content to begin with like beef and pork, not so much with fish and chicken to higher temps can help remove a certain degree of the fat.
-This in theory means that it's healthier, or at least lower in calories.
-This doesn't apply to frying foods obviously, because frying literally adds fat.

-Cooking food to higher temps reduces the chances that any bacteria that might be dwelling in your food will be killed off
-These bacteria can cause you to get ill in large numbers
-Burgers in particular have a slightly higher chance of these bacterias because they are ground up and their surface areas are exposed more during the grinding and packaging. 99% of bacteria can only live on the surface area of meat, because that's where the oxygen is

with that said

-If your meat is up to standard food safety protocol, you should be able to order burgers/steaks rare with a reasonably low risk of becoming ill.
-Cooking to higher temps will not help if your meat has been tainted rotting, diseased and such or poisoned

Now that you've got the basic facts, I'll state my opinion I majored in restaurant management and I've worked in restaurants for 7+ years, so take that as you will .

If you're in the US, more than likely the food you're getting at restaurants is fine to order rare/mid rare. Most meat only stays in a restaurant for 4-5 days tops, just because they are constantly ordering more and don't store too much so that it won't go bad on them. What it really comes down to is basic sanitation. Are the chefs washing their hands and knives? Cutting boards? I find more people get sick from salads because they're uncooked, potentially touching unclean surfaces and breeding that way. My best advice for the situation would be to look at the restaurant, decide if it looks "unclean" and make your decision that way. if the dining area looks dirty, the kitchen probably is too. I wouldn't get a burger from any place with roaches.

It can be a little healthier and slightly safer to get your meat cooked well done, but unless the place is a shit show, you're most likely fine ordering food rare.

Hope this helps and sorry for the essay, I've written dozens on food related stuff so i tend to ramble. I can get you some sources if you need em, but I'm lazy.
User avatar #3387 to #3386 - alphagex (07/11/2015) [-]
Thank you it actually helped me even more,I had this question in my mind puzzling and killing me for months.

This guy says if you do well done the black ''burned'' up thing make your skin make you look older..is that any true? any fact supporting his claims? cause is first time i hear it

then he says in restos if you order well done they won;t give you fresh one something about supply and if you do medium bloody they will taste better

but my father said well done is no bacteria but i got a very high sense of taste (not being a show ff is a born gift talent every also tell me) and i do notice a huge different and bloody medium the texture is more chewy more flavor and less dry meat.But you and the other guy do seem to have common point so i follow both of your advice.thanks again for everything
#3388 to #3387 - bann (07/11/2015) [-]
Anytime, I try!

I've never heard that skin one...I'll ask an old ass chef I work with if he's heard it, but unless I hear something, I'd assume that's pretty false.

What he's going off with that 2nd one is one of two things. The first being some burger places put burgers on the grill and keep them on low, that way a well done burger comes out quicker than if it was fresh. Almost no place actually does that though, cause they end up tossing too many burgers, it's something of a myth. The other is that a restaurant would cook burgers they thought were going to go bad first to a well done temp so you wouldn't notice. Seeing as how most kitchens are set up where the burger patties are stacked, I don't think there's much truth to this either...maybe somewhere does this, but I've heard of it actually happening.

There's a huge taste difference between well done and medium rare. Personally, if I'm going to pay money to go out and eat a burger, I want the delicious taste of meat. If I wanted well done, I'd go to mcdonalds and pay much less they do that soley to avoid even taking the chance so they won't get sued, but they know that everyone would take a shot at them cause they have moeny . Bacteria isn't really that big of an issue, most times people get ill it's because of something else or something that cooking it well wouldn't help, like tainted meat.

Eat your burgers at the temp you want to and don't stress it, you'll be ok! Honestly, not washing hands is more likely to get you sick than your food.
User avatar #3384 to #3383 - nought (07/11/2015) [-]
i don't think food poisoning is healthy
User avatar #3385 to #3384 - alphagex (07/11/2015) [-]
like some people says like medium bloody is good cause you can taste your meet and well cooked make it more dry and you loose flavor and you get those burned black parts
#3380 - swigs (07/07/2015) [-]
**swigs used "*roll picture*"**
**swigs rolled image** Best food
User avatar #3382 to #3380 - Felris (07/08/2015) [-]
That's an uncooking pot from ScapeRune.
That's the opposite of what we're doing here.
#3381 to #3380 - bann (07/07/2015) [-]
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