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made me some rhubarb pie, recipe is really easy:
Get five eggs and break them into a glass
Then fill another glass with so that there is as much sugar and eggs, dumb sugar into a bowl
then fill the sugar glass again but this time with flour and put 1½ teaspoons baking powder.
Cream sugar and eggs, add flour and baking powder but use a colander and add them gradually, mix them up with scraper
Put into the oven (200 Celsius) for around 8 minutes (more or less, depends on how crispy you want it)
profit
I made vanilla cream because you can't eat rhubarb alone without any calcium
On phone but:
Rhubarb has oxalic acid in it, so it can cause kidney stones because it ties calcium to it.
Rhubarb is this:
The leaves are cut because they are very poisonous!!!!! Also you should cut a bit more from the leaves because that bit is bitter like me when I didn't win my last ranked game and because it tastes horrible.
So you put a greaseproof paper on a baking tray and put in the batter and then you kinda dribble the rhubarb pieces (around 0.4cm thick because otherwise they are hard as vapora dork when someone adds him.). Also put on some sugar and cinnamon
Rhubarb has oxalic acid in it, so it can cause kidney stones because it ties calcium to it.
Rhubarb is this:
The leaves are cut because they are very poisonous!!!!! Also you should cut a bit more from the leaves because that bit is bitter like me when I didn't win my last ranked game and because it tastes horrible.
So you put a greaseproof paper on a baking tray and put in the batter and then you kinda dribble the rhubarb pieces (around 0.4cm thick because otherwise they are hard as vapora dork when someone adds him.). Also put on some sugar and cinnamon
NateKiller wrote:
Wow, that acid is pretty potent. I use it to remove water stains from wood! lol
It's one of the more potent carboxylic acids if I remember correctly and people use it to fight rust etc. here in Finland (or at least where I live, since everyone has at least one great rhubarb plant).
I've seen a lot of people talk about pasta with different things in it, so here's my take on a decent pasta without meat.
Eric's Simple(ish) Pasta
For one serving, you will need:
3 cups of Wide Egg Noodles
A 5-Liter (20 cups) pot filled about halfway with water
A stove.
A wooden spoon.
A bowl.
1/3-1/2 cups of Olive Oil
Salt
Garlic Salt
Pepper
Cinnamon
Garlic Powder
Basil
Oregano
Thyme
Parsley Flakes
Parmesan - The more the better.
Optional: Italian Seasoning Blend and/or Crushed Red Pepper
A colander
The Cooking:
Time: About 11 Minutes on stove, maybe 2-3 off.
Place pot of water on stove and heat it to a boil.
While Heating, pour 1 teaspoon of Salt and 1 teaspoon of Garlic Salt into water.
Once boiling, dump pasta into water. Stir constantly.
While pasta is cooking, pour 1 teaspoon of Pepper into water, followed by 1/2 tablespoon of Cinnamon.
Then add 1 teaspoon of Garlic Powder and dashes of Basil, Oregano, and Thyme.
After approximately 5 minutes, lift a small bit of pasta up with spoon and quickly grab it.
Taste it. If the pasta is at the Softness you want, immediately turn off stove.
Place Colander in sink. Bring Pot over and pour into colander.
After Straining water, put pasta in a bowl.
While in bowl, mix in Olive Oil and as much Parmesan as you like - I personally like a lot of Parmesan.
Mix in additional pepper and Parsley Flakes. At this point one would add the Optional ingredients.
Toss it like a carbohydrate-filled salad.
Add more Parmesan and toss again.
Enjoy. Fork recommended for eating. Wash ya hands, ya filthy animal. Will post a picture soon.
Eric's Simple(ish) Pasta
For one serving, you will need:
3 cups of Wide Egg Noodles
A 5-Liter (20 cups) pot filled about halfway with water
A stove.
A wooden spoon.
A bowl.
1/3-1/2 cups of Olive Oil
Salt
Garlic Salt
Pepper
Cinnamon
Garlic Powder
Basil
Oregano
Thyme
Parsley Flakes
Parmesan - The more the better.
Optional: Italian Seasoning Blend and/or Crushed Red Pepper
A colander
The Cooking:
Time: About 11 Minutes on stove, maybe 2-3 off.
Place pot of water on stove and heat it to a boil.
While Heating, pour 1 teaspoon of Salt and 1 teaspoon of Garlic Salt into water.
Once boiling, dump pasta into water. Stir constantly.
While pasta is cooking, pour 1 teaspoon of Pepper into water, followed by 1/2 tablespoon of Cinnamon.
Then add 1 teaspoon of Garlic Powder and dashes of Basil, Oregano, and Thyme.
After approximately 5 minutes, lift a small bit of pasta up with spoon and quickly grab it.
Taste it. If the pasta is at the Softness you want, immediately turn off stove.
Place Colander in sink. Bring Pot over and pour into colander.
After Straining water, put pasta in a bowl.
While in bowl, mix in Olive Oil and as much Parmesan as you like - I personally like a lot of Parmesan.
Mix in additional pepper and Parsley Flakes. At this point one would add the Optional ingredients.
Toss it like a carbohydrate-filled salad.
Add more Parmesan and toss again.
Enjoy. Fork recommended for eating. Wash ya hands, ya filthy animal. Will post a picture soon.
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Well, I really like this Tom Kha Gai recipe.
As for a "recipe" of my own, I guess I make a lot of ramen. If I ever bothered to measure how much of various things I add, I'd actually post a real recipe, but, alas, I do not. So y'all are just getting a list of the things I add to my ramen. Try things like fresh ginger, chili flakes, a couple beaten eggs (or try poaching eggs in the broth before adding noodles), lemon/lime juice, curry powder, fresh garlic, fish sauce, soy sauce, freshly ground black pepper, chili garlic paste, beef jerky shredded into small pieces that will rehydrate easily, vegetables that will cook fast enough that you can just pour hot ramen on top of them in your bowl, or whatever else strikes your fancy really. I'd recommend reducing the amount of the seasoning packet you use if you add salty things to it, but that's because I don't like really salty food.