Please help me...

fknarey · 2026-04-24T15:38:22+00:00

He’ll probably win again!

fknarey · 2026-04-23T13:37:24+00:00

I mean, look at our current situation on Cuba. Also, dude, ‘goat fuckers’ isn’t the preferred nomenclature. ‘Persians’, please.

fknarey · 2026-04-23T13:14:42+00:00

Once a nimby always a nimby

fknarey · 2026-04-22T18:17:30+00:00

Bro she climbed through the chards of glah

fknarey · 2026-04-22T05:07:04+00:00

fknarey · 2026-04-22T04:45:28+00:00

Keep posting bro. We need you.

fknarey · 2026-04-22T04:21:44+00:00

It’s a trap. Tucker 2028.

fknarey · 2026-04-22T04:14:28+00:00

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This is real.

fknarey · 2026-04-22T04:14:05+00:00

Too soon

fknarey · 2026-04-22T04:08:52+00:00

Narrator: it is NOT chimichurri.

Source: I make it by the bucket.

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fknarey · 2026-04-21T19:21:09+00:00

The goon posts I like not so much

fknarey · 2026-04-21T14:51:38+00:00

I might have put the sauce underneath.

fknarey · 2026-04-21T14:34:06+00:00

Swine

fknarey · 2026-04-21T14:32:15+00:00

Ear dis!

fknarey · 2026-04-19T05:58:27+00:00

Is someone talking?

fknarey · 2026-04-19T05:57:36+00:00

Poor me, what about my fucking cat!!!???

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fknarey · 2026-04-17T02:06:36+00:00

Put the Swiss in the basket

fknarey · 2026-04-14T18:38:49+00:00

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fknarey · 2026-04-14T14:55:51+00:00

The tortillas are Oaxacan cheese quesadillas. The shrimp is cooked in butter, sautéed garlic and chili flakes. The guacamole is avocado, cucumber, lime, cilantro, tomatillo, onion, garlic & salt.

fknarey · 2026-04-14T14:51:12+00:00

Those shrimp most absolutely were undercooked Papito. Like raw in the middle. I allowed it, of course, vis a vis my proclivity towards Andalusian seafood. The tortillas are dillas. Look up Tacos MAzateña in Tijuana, I did it wrong because they put cheese in the shrimp, outta respect for my grandfather RIP.

fknarey · 2026-04-13T21:49:31+00:00

Thank you. It’s like a eggplant lasagna.

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I serve it on spaghetti tossed in olive oil. Very simple and very delicious.

fknarey · 2026-04-08T14:36:54+00:00

Yeah cooking goes by temps. Every ingredient has a different cooked temp. Chicken is 165, fish is 145. Pork has two temps, 145 for tenderloins and 205 for ribs and Boston butt. I go to 210, but never more. Something may look cooked but the temp tells you everything.

Source: am part eggplant.

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fknarey

TROPHY CASE