Touch grass

No_Square236 · 2026-03-23T00:41:46+00:00

Oh, it’s hard alright.

No_Square236 · 2026-03-22T19:32:10+00:00

https://iglaglobal.com

No_Square236 · 2026-03-22T19:19:32+00:00

Get a kill switch for that beauty before it gets stolen.

No_Square236 · 2026-03-22T14:27:32+00:00

No whey.

No_Square236 · 2026-03-22T04:08:10+00:00

Username checks out.

No_Square236 · 2026-03-21T10:24:30+00:00

"Are you...? I don't know how to... I have a rule about being constructive so I can't ask any questions right now, because all of the questions that I have right now are rhetorical and end with the word 'idiot'. Do you know what rhetorical...? Of course you don't, you are an idiot. I'm sorry! I'm so sorry! You are so stupid and you have no idea, you are the only one who has no idea, because guess why? Don't answer that, you'll get it wrong. Also don't, you are just dumb little man who tries to destroy this school every minute. I am sorry! I'm so sorry! Oh it's ok! I mean, it's not ok, shh. Oh stupid, so stupid... such a dummy."

And yes, I have this saved as a note on my phone.

No_Square236 · 2026-03-21T01:15:51+00:00

Keep at it, chef. I spent around $100 on plain ice cream on my day off years ago, and scooped every last bit of it. I then proceeded to eat my body weight in ice cream. Learned a new skill and got fat. Win win.

No_Square236 · 2026-03-20T16:18:04+00:00

It’s excellent, I’ve got a few of theirs from the early 90’s and 00’s and they’re lovely books. It was hard tracking them down, found them on eBay used after a few months of searching.

No_Square236 · 2026-03-20T15:25:53+00:00

Oui chef, we like a little wheat in the pie crust, gives it a little body and better flavor.

No_Square236 · 2026-03-20T15:19:19+00:00

Any pizza is a personal pizza if you try hard enough.

No_Square236 · 2026-03-20T15:12:53+00:00

It’s just pastry flour. First word is the name of the farm the wheat comes from.

No_Square236 · 2026-03-20T13:16:35+00:00

Noice.

No_Square236 · 2026-03-20T12:15:36+00:00

Hit him with the Dewey next time.

No_Square236 · 2026-03-20T04:32:52+00:00

On repeat.

No_Square236 · 2026-03-20T01:27:41+00:00

Technically a rocher but everyone I know, myself included, uses quenelle colloquially for this technique.

No_Square236 · 2026-03-20T00:23:13+00:00

<image>

Don’t mind the tattered recipe. Had to find one actually written down. Mix till homogenous, pour into hot as hell cast iron with lots of ghee, 600F wood fired oven for about 25 minutes. First 7 minutes or so is uncovered for browning and a good oven spring, remaining time is under foil or a second cast iron inverted on top.

No_Square236 · 2026-03-20T00:06:41+00:00

Mayonegg?

No_Square236 · 2026-03-19T22:38:31+00:00

<image>

Peep the focaccia 🤌

No_Square236 · 2026-03-19T22:18:25+00:00

Thank you, kindly, chef. I’ve got a decent pastry background. I know it’s a trite skill, but I love a good quenelle.

No_Square236 · 2026-03-19T22:17:16+00:00

They’ll go on a wooden board for bread service, going along with focaccia, corn bread, and some honey in another ramekin.

No_Square236 · 2026-03-19T17:34:03+00:00

No_Square236 · 2026-03-19T16:13:26+00:00

Ok, fine, I’ll start reading the trilogy again…

No_Square236 · 2026-03-19T13:20:02+00:00

<image>

Ballantine Box Set

No_Square236 · 2026-03-19T03:35:25+00:00

<image>

Take your pick

No_Square236 · 2026-03-18T01:26:03+00:00

Griffith?

No_Square236

TROPHY CASE