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The Cooking Channel - Printable Version

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+--- Thread: The Cooking Channel (/showthread.php?tid=198)

Pages: 1 2

RE: The Cooking Channel - Balbis - 01-30-2021

(01-30-2021, 07:44 PM)proto Wrote: h hey bo nk i liek to co o k  to o

i haev a q ues toin!! is th is mol d??????/

[Image: https://i.ibb.co/Jd1DJ3Z/n28ASst.webp]

i haev a q ues toin!! is th is a shi tpost????????/ :3

RE: The Cooking Channel - proto - 01-31-2021

(01-30-2021, 10:19 PM)Balbis Wrote:
(01-30-2021, 07:44 PM)proto Wrote: h hey bo nk i liek to co o k  to o

i haev a q ues toin!! is th is mol d??????/

[Image: https://i.ibb.co/Jd1DJ3Z/n28ASst.webp]

i haev a q ues toin!! is th is a shi tpost????????/ :3

dont be m ean! Sad

RE: The Cooking Channel - bonk - 01-31-2021

(01-30-2021, 07:44 PM)proto Wrote: h hey bo nk i liek to co o k  to o

i haev a q ues toin!! is th is mol d??????/

[Image: https://i.ibb.co/Jd1DJ3Z/n28ASst.webp]

I believe what you have here is a sample of your local mould culture! You should try to dehydrate it and see what happens if you eat it. I think it should prove to be a valuable culinary experience!

RE: The Cooking Channel - proto - 01-31-2021

(01-31-2021, 05:24 AM)bonk Wrote:
(01-30-2021, 07:44 PM)proto Wrote: h hey bo nk i liek to co o k  to o

i haev a q ues toin!! is th is mol d??????/

[Image: https://i.ibb.co/Jd1DJ3Z/n28ASst.webp]

I believe what you have here is a sample of your local mould culture! You should try to dehydrate it and see what happens if you eat it. I think it should prove to be a valuable culinary experience!

t hank you b onk for not be ing m ean!!
i wil ta ke yuor advic e and will up date!!!

RE: The Cooking Channel - bonk - 01-31-2021

(01-31-2021, 06:03 PM)proto Wrote:
(01-31-2021, 05:24 AM)bonk Wrote:
(01-30-2021, 07:44 PM)proto Wrote: h hey bo nk i liek to co o k  to o

i haev a q ues toin!! is th is mol d??????/

[Image: https://i.ibb.co/Jd1DJ3Z/n28ASst.webp]

I believe what you have here is a sample of your local mould culture! You should try to dehydrate it and see what happens if you eat it. I think it should prove to be a valuable culinary experience!

t hank you b onk for not be ing m ean!!
i wil ta ke yuor advic e and will up date!!!

Please provide tasting notes if possible.

RE: The Cooking Channel - Alberton - 02-01-2021

Today I made chiacchere (aka crostoli, bugie, frappe...), one of the simpliest, tastiest, most crunchy and most traditional recipe In Italy. Literally part of most Italians childhood Memories.

Its flour, eggs, butter, sugar, and a bit of alchool(rum, grappa or whatever), kneaded into a nice, elastic and not sticky dough, then flattened as thin as we can into sort of strips, then fried.

I'll post the details of anyone wanna try.

[Image: IMG-20210201-111557.jpg]

RE: The Cooking Channel - proto - 03-01-2021

(01-31-2021, 06:05 PM)bonk Wrote:
(01-31-2021, 06:03 PM)proto Wrote:
(01-31-2021, 05:24 AM)bonk Wrote:
(01-30-2021, 07:44 PM)proto Wrote: h hey bo nk i liek to co o k  to o

i haev a q ues toin!! is th is mol d??????/

[Image: https://i.ibb.co/Jd1DJ3Z/n28ASst.webp]

I believe what you have here is a sample of your local mould culture! You should try to dehydrate it and see what happens if you eat it. I think it should prove to be a valuable culinary experience!

t hank you b onk for not be ing m ean!!
i wil ta ke yuor advic e and will up date!!!

Please provide tasting notes if possible.

hi b onk it tatsed gross a nd now my tum hur ts :'(

al so i maed paasta t oday bu t my tum husts to mcuh to ea t it Sad((