/ck/ - Food & Cooking

Penis pot pie.

i like them boiled, fried, poached, baked
i'm excited because i couldn't eat eggs for like 5 years but now i can again

>>17417740
the heat of the rice cooks the egg

>>17417740
Chicken, Eggs and Rice with Salsa Verde

Here's another of our all-time favorite recipes. The salsa verde can be made ahead of time and refrigerated for up to a week.

I know, I know, you've been hearing a lot of chicken recipes lately.

We're cooking lots of chicken for our new farm. But this chicken is different.

The chickens we are getting are organic, pastured chickens, raised on a farm in the Midwest. The chickens are treated with love and care. We are excited to have these chickens and their eggs in our home.

I am planning to make this recipe at least once a week, because it's so simple, so quick and so delicious. I've already made it twice in the past week.

I hope you'll try it for yourself. The salsa verde can be made ahead of time and refrigerated for up to a week.

You can also freeze the salsa verde in an ice cube tray and store it in a plastic freezer bag.

Salsa Verde

2 cloves garlic

2 jalapenos

1/2 cup parsley

2 cups spinach

1 cup basil

2 cups cilantro

1/2 cup lime juice

1/2 cup olive oil

1/2 cup red wine vinegar

1/2 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon oregano

2 teaspoons kosher salt

2 teaspoons garlic powder

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

1/4 cup chopped cilantro for garnish

1/4 cup chopped basil for garnish

>>17417754
Directions:

1. Place the garlic and jalapenos on a cutting board and slice the garlic and jalapenos into thin strips.

2. Place the parsley, spinach, basil and cilantro in a food processor. Pulse until chopped.

3. In a bowl, combine the garlic, jalapenos, chopped herbs, lime juice, olive oil, red wine vinegar, water, salt, black pepper, cumin, oregano, kosher salt, garlic powder, black pepper and red pepper flakes. Stir well.

4. Cover and refrigerate for at least 1 hour, and up to 3 days.

5. Serve the salsa verde at room temperature, or chill and serve cold.

This is the best salsa I've ever made. I used the salsa verde to make a chicken salad with grilled eggplant, mushrooms and tomato. It's a perfect topping for the salad.

I made the salsa verde last summer for our Thanksgiving dinner. The recipe was a big hit and we loved it.

I want to give a big thanks to the Farm Girl for this recipe. I love the salsa verde and I love to make it.

If you try this recipe, please let me know

I like my eggs like I like my women: from behind.

>>17417740
internal body temp is 98.6 degrees. use some astroglide to slide the egg up your ass until hard boiled (about 6 hours). i have never had a better tasting egg in my life. slow cooked to perfection.

>>17417780
i'm gonna jam one up my pussy rn and test this out

>>17417794
actually i'm gonna hold off untill i can get my hand on a condom so i can pull it out like a pampon

>>17417740
why do you cook egg

>>17417796
>vagina sous vide
Seems like the next trend in cooking.

>>17417796
Take pics, report later.

>>17417740
>boil water
>tong egg in
>experiment a bit with amount of time to leave them in
>tong egg out
wa la

>>17417796
put the condom in with a bag of flour after you pull it out, and make some hipster bread from your yeasty beaver juice

>>17417796
>pampon

>>17417740
>cook rice
>add egg to rice

For me, my preferred method is either poaching or scrambling. When I scramble my eggs, I heat up some butter on very low heat, and add 3 or 4 eggs to the pan and then puncture the yolks with my spatula, and I slowly stir the eggs until they’re smooth and creamy. I don’t care much for puffy scrambled eggs, desu.

>>17417740
first you must invent the universe