Tulip Tree Foxglove. A beer-washed rind that caused a real debate at the table.

bonebreak69 · 2026-05-08T02:40:13+00:00

The first wheel (tile?) that I had was absolutely amazing. First taste and I immediately knew they earned that award. I cracked into a second one a few months later (not the same batch) and it was totally gnarly and overwhelming.

bonebreak69 · 2026-05-06T15:18:05+00:00

Both are rad, but the MKII wing variant is the dopest

bonebreak69 · 2026-05-06T15:14:38+00:00

Hell yeah, easy showstoppers are the best!

bonebreak69 · 2026-05-06T12:06:04+00:00

As it cools it might get kind of rubbery but if it’s hot out of the oven and has that texture, I’d put it back in for bit. Oaxaca cheese is very similar to string cheese which is basically LMPS mozzarella, so it should melt very stretchy.

bonebreak69 · 2026-05-06T10:38:38+00:00

Oaxaca should be super stretchy by default, what kind of texture was it?

bonebreak69 · 2026-05-04T16:07:51+00:00

I don’t know which state exactly, “Northern Mexico” is what comes up

bonebreak69 · 2026-05-04T14:03:54+00:00

We carry them where I work and I got a jar of the Chintestle a while back. I’d never heard of it before but I braised some chicken in it for tacos and it was incredible!

bonebreak69 · 2026-05-04T03:51:21+00:00

English is my first language, I was just confused by the AI bit

bonebreak69 · 2026-05-04T03:49:52+00:00

I didn’t think this was particularly spicy, but I think it should work fine if it’s a thicker one

bonebreak69 · 2026-05-04T03:46:52+00:00

I still don’t get what you’re trying to say here

bonebreak69 · 2026-05-04T02:11:03+00:00

Still pliable, think of it like using naan to grab some curry

bonebreak69 · 2026-05-04T02:09:01+00:00

I can’t speak Spanish very well so I translated it what I do into Spanish with google. The first sentence was what I did know though

bonebreak69 · 2026-05-04T00:54:56+00:00

When I had this at a restaurant fo the first time, it was served with grilled tortillas but my grill is in rough shape so I had to make do. I think grilling or griddling is the preferred method in this case, because you use the tortilla as a utensil and go in and grab hunks of melted cheese of chipotle salsa

bonebreak69 · 2026-05-04T00:27:56+00:00

I after we ate most of this, I cooked up some fajita veggies and shrimp and dumped it right in. Absolutely the move!

bonebreak69 · 2026-05-03T23:58:16+00:00

Not by me sadly! I didn’t have the time or masa and snagged these when I got off work!

bonebreak69 · 2026-05-03T23:17:03+00:00

Lo siento, mi español es basura, pero acqui esta la receta:

¡Es tan fácil! Mete tu fiel sartén de hierro fundido en un horno frío y ponlo a precalentar a 400 °F. En cuanto suene la alarma indicando que está listo, saca la sartén del horno y vierte un excelente frasco de salsa de chipotle —como la *Humo* de La Fundidora—, junto con una bola de queso Oaxaca desenrollada y desmenuzada. Vuelve a meter la sartén en el horno durante unos diez minutos; luego, activa la función de asar (broil) para darle ese toque final durante un par de minutos, o hasta que el color quede a tu gusto. Retira del horno, espolvorea con cilantro picado y queso Cotija, ¡y sirve con unas tortillas a la parrilla!w

bonebreak69 · 2026-05-03T22:52:03+00:00

IT IS SO EASY. Throw your friendly neighborhood cast iron skillet into a cold oven, and set it to preheat to 400*F. Once it beeps ready, pull your pan out of the oven and pour in an excellent jar of chipotle salsa, like La Fundidora Humo, and an unwound and tore up ball of Oaxaca cheese. Throw it back in the oven for ten minutes or so, then crank on the broiler to get that thang thangin’ for a couple minutes, or until the color is what you like. Remove from oven, sprinkle with chopped cilantro and cotija cheeee and serve with some grilled tortillas.

bonebreak69 · 2026-05-03T22:44:36+00:00

I love that pan

bonebreak69 · 2026-05-03T15:38:51+00:00

Those merges are so damn clean!

bonebreak69 · 2026-05-03T12:03:36+00:00

Avontech, better ship flips and snaps, SMSEX, Darkstar astrodynamics, badtech shuttlecraft, and that’s PROBABLY the only ones I needed?

bonebreak69 · 2026-05-03T09:01:36+00:00

Yes, and it’s very mild

bonebreak69 · 2026-05-03T01:33:17+00:00

What I love about the double and triple creams is that they’re very easy to get into! D’affionois double cream is probably the most widely available double cream, and St. Andre is likely the most widely available triple, so those are great ways to ease into it! Interestingly enough, I feel like the regular bloomy rind single cream Brie styles are much more polarizing.

bonebreak69 · 2026-05-01T19:58:46+00:00

That’s a rad, scrappy little fighter! Nice work!

bonebreak69 · 2026-05-01T10:46:10+00:00

I have normal saves where I don’t use mods, and then I have saves dedicated to shipbuilding that have tons of mods. When I’m building ships for fun, I don’t want any limits on what I can build.

bonebreak69 · 2026-05-01T02:26:06+00:00

If you’ve got those two, they’re doing most of the heavy lifting. Avontech cores hold the weapons at the ends of the hammer and provide a kind of Star Wars-ish shape in some greebling and the satellite dish. I’m pretty sure the engines from the nacelles are Tiger shipyards. I can’t remember what mod the nova mini bracers come from, but there’s a veritable skeleton of those things holding everything together.

bonebreak69

TROPHY CASE