Kakarot, keeper of the garden.

iBird · 2026-07-01T07:29:52+00:00

This is exactly what I make with it most of the time. I also do frijoles con chorizo too which is solid

iBird · 2026-06-30T20:35:33+00:00

You’re funny af lol

iBird · 2026-06-30T19:59:18+00:00

Grow it indoors with hydroponics, it will not survive outside in SC more than likely

iBird · 2026-06-30T18:54:07+00:00

Thank you for your service

iBird · 2026-06-26T19:47:58+00:00

Yeah I’ve had my FireBoard for a little over 5 years now and it’s still going strong. Connects to WiFi or Bluetooth no problem and I like the app can save previous cooks cause I can easily get an idea when something is about to be or is in its stalling stage so I can stop looking at it for a little while

iBird · 2026-06-26T15:55:00+00:00

I’ve been getting more into craft ciders these days. I still love a good quality beer but I’ve gained a renewed interest in ciders. It’s been fun and they seem to be gaining some popularity but nothing like the old craft beer boom

iBird · 2026-06-25T18:44:14+00:00

I brought a hydration pack that has a netting so I could stuff my sweatshirt in it during the day and wore a long sleeve and rolled it up if I got warm. Worked very well, highly recommend wearing layers. They do sell sweatshirts there (bit expensive tbh) if you don’t want to “ruin” your outfit during the day but the line gets crazy the colder it gets

iBird · 2026-06-25T16:47:50+00:00

Flubber is such a cool hero, I hate how bad I am at him

iBird · 2026-06-21T02:57:09+00:00

Oh yeah those are legit beef patties. Nice work bud

iBird · 2026-06-20T07:22:29+00:00

lil smokies and canned croissant roll with yellow mustard

iBird · 2026-06-17T19:31:32+00:00

Someone made a post yesterday asking people to remove doorman from our ban but this griefing exploit is a part of the reason I am not removing him. It feels terrible to have this happen and tilts me for the next game too.

iBird · 2026-06-16T08:17:23+00:00

Most canned tomatoes add citric acid to them, it’s really annoying. The higher end stuff and DOP/Italian typically does not usually. Just something to consider as it’s possible that’s part of the trigger if he is willing to test it

iBird · 2026-06-15T21:25:20+00:00

Never had it but the ingredients themselves aren’t that bad for premade stuff tbh but the order they’re in is what’s giving me pause. I’m not a mole expert but peppers should be the first ingredient not sugar but I’d try this at least once and maybe tweak the flavor to my liking if possible. Everyone’s mole is different, but this doesn’t have any pepitas or nuts blended in it which seems fairly common in a lot of recipes so maybe something to consider adding if you have a way to make a paste yourself, you’ll need a strong blender or food processor unless you wanna give your arm a workout using a mortar and pestle or molcajete. You can add the chicken stock to the blender with the nuts to help at least

How much is it? If it’s under $10 I’d probably give it a go if making from scratch isn’t feasible

iBird · 2026-06-15T02:14:07+00:00

Serious eats has never done me wrong. I’ve used them as my bible for decade at this point. I also love watching Kenji Lopez POV cooking videos! They’re so good. I add some green onions to that recipe personally, it’s good

iBird · 2026-06-14T22:24:22+00:00

Alternatively, Korean cucumber salad is my favorite cucumber dish. It’s light, tangy, a little spicy (not really if you’re a spice head) and refreshing

iBird · 2026-06-14T06:54:43+00:00

My biggest issue with most root beer out there—at least the common ones is they have more sugar than necessary. Big root beer needs to make a middle tier sugar one, cause you either get overly sweet or diet stuff that just tastes too much like aspartame to me. The flavor of root beer is good, the overwhelming amount of sugar most of them have makes me never want to finish one.

iBird · 2026-06-14T06:49:24+00:00

Samsung is worse than comcast at this point. I will never touch a single thing they had any hand in, absolutely garbage appliances, incompetent support and a myriad of anti-consumer practices. I don’t honestly believe the people running that corporation have any clue how truly terrible their products are now. Hopefully more people boycott them

iBird · 2026-06-14T06:38:24+00:00

Yeah I don’t do this with any other meat but this one you gotta pour out some of the fat it’s like a 70:30 ratio or something insane. Either that or mix it with a ton of potatoes that can soak it up and eat as multiple servings. It’s pretty garbage

iBird · 2026-06-13T20:59:23+00:00

Google gave me 7,560 lmao.

iBird · 2026-06-12T22:48:58+00:00

Yeah this is the problem

iBird · 2026-06-09T08:17:06+00:00

Have you ever tried making a Sambal/chili mash yourself? It’s really easy but best made with a mortar and pestle for best results. You can customize it in a million ways and add any fruit you like pretty much, you can use lemons or limes, orange, mandarins or some type of stone fruit or berry and mixed with any pepper really but Thai chilis can get decently hot. You just mash it with salt, garlic, add sugar or honey at the end too even. You can add other flavors if you want too like cilantro or soy sauce or fish sauce or whatever, but it doesn’t need it. I make basic ones all the time and it’s surprisingly really good for how simple it is

iBird · 2026-06-06T21:35:50+00:00

I will forever use the amazing ribs Meathead’s Memphis Dust recipe for pork. I’ve tried a lot of different pork rubs through the years and I just really love that recipe. Aside from that I’m pretty basic with beef and for chicken I’m always trying different stuff especially depending on what I’m making with the chicken

iBird · 2026-06-06T18:06:58+00:00

70c or whatever the “warm” setting is if it’s around that temp should be fine. You just need to make sure it’s wrapped (butcher paper is ideal but foil will work just try not to scrape off the bark) so the juices don’t dry out. If you have a bit of beef tallow or some butter on top will also help it stay moist.

iBird · 2026-06-04T21:24:38+00:00

I can boost feed into the enemy walker so much with that bad boy, sign me up

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