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  • Page 4 of 9 FirstFirst ... 23456 ... LastLast
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    1. #46
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      Moulders's Avatar
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      Re: Cooking club

      Beans on Toast

      Ingredients:

      *Beans
      *Toast



      Method:

      1.Cook beans.

      2. Put beans on Toast.
      "Every position must be held to the last man: there must be no retirement. With our backs to the wall and believing in the justice of our cause, each one of us must fight on to the end."

      Earl Douglas Haig, Order to the British Army, 12 April 1918

      So death, the most terrifying of ills, is nothing to us, since so long as we exist, death is not with us; but when death comes, then we do not exist. It does not then concern either the living or the dead, since the former it is not, and the latter are no more.

      Epicurus Letter to Menoeceus


    2. #47
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      Re: Cooking club

      I accidentally put the toast on the beans what do I do now?

    3. #48
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      Re: Cooking club

      Take a second plate, place it over the toast on beans. Hold the plates together and then turn over.

      The bottom plate will now be on top and can be removed.
      "Every position must be held to the last man: there must be no retirement. With our backs to the wall and believing in the justice of our cause, each one of us must fight on to the end."

      Earl Douglas Haig, Order to the British Army, 12 April 1918

      So death, the most terrifying of ills, is nothing to us, since so long as we exist, death is not with us; but when death comes, then we do not exist. It does not then concern either the living or the dead, since the former it is not, and the latter are no more.

      Epicurus Letter to Menoeceus


    4. #49
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      Re: Cooking club

      Do want any seasoning on beans on toast

    5. #50

      Re: Cooking club

      @Teeny

      If we waited 1 week, would it change anything?



      I disapprove of what you say, but I will defend to the death your right to say it. (Evelyn Beatrice Hall)
      Information wants to be free. (Stewart Brand)

    6. #51
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      Re: Cooking club

      Quote Originally Posted by unoduetre View Post
      @Teeny

      If we waited 1 week, would it change anything?
      Sorry Uno, it's not something I feel I can keep up with right now

      Thankyou Momogari

        Spoiler:  


      🍒🍒🍒
      Thankyou HentaiSenpai!


    7. #52

      Re: Cooking club

      @Teeny

      That's fine. I just wanted to know, if it's a temporary thing or not.

      Feel free to join us later.



      I disapprove of what you say, but I will defend to the death your right to say it. (Evelyn Beatrice Hall)
      Information wants to be free. (Stewart Brand)

    8. #53

      Re: Cooking club

      @Momogari

      So what should we do? Should we start this after all?



      I disapprove of what you say, but I will defend to the death your right to say it. (Evelyn Beatrice Hall)
      Information wants to be free. (Stewart Brand)

    9. #54
      The Original Mors
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      Re: Cooking club

      Yeah I already bought the salad stuff. I'm gonna ask my parents if I can make dinner for them saturday.




      momo's pickled salad MK.I

      each a small handful of:
      - green bell pepper, cut into small bite-size strips
      - red onion, cut into similar small bite-size strips
      - sweet corn
      - napa cabbage, cut into small pieces (substitute green cabbage if necessary)
      - cucumber half-slices
      - jicama, cut into thin strips (or green apple, peeled and diced)
      2 tablespoons sugar - white sugar is fine
      1 tablespoon salt
      2 or 3 sprigs of fresh rosemary
      half a handful of chopped walnuts (optional)
      vinegar of your choice, white vinegar is fine

      boil the vinegar with the salt, sugar, and rosemary.
      cram the salad stuff into a mason jar
      pour the vinegar in and seal. Let cool overnight, and chill before serving.







      I did not find jicama at the store I went to, so I got green apples too.
      I didn't get walnuts because I didn't think of it. I'll see what I think of the walnuts idea after I taste some of this.
      I forgot to get corn and I'm not going back to the store, so mine won't have it.
      sig art by poronegi and miwool; sticker credits: sazi Yagi the Goat Shironappa

    10. #55

      Re: Cooking club

      OK, great! I gonna do shopping tomorrow.



      I disapprove of what you say, but I will defend to the death your right to say it. (Evelyn Beatrice Hall)
      Information wants to be free. (Stewart Brand)

    11. #56
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      Re: Cooking club

      Has anyone tried banana bread

    12. #57
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      Re: Cooking club

      I can make some for the con as i make one of the best

    13. #58

      Re: Cooking club

      @Luffynatsu87

      Yeah, you can make some.

      Do you want to share your recipe?



      I disapprove of what you say, but I will defend to the death your right to say it. (Evelyn Beatrice Hall)
      Information wants to be free. (Stewart Brand)

    14. #59

      Re: Cooking club

      @Momogari

      I've added the steps to the recipes.

      Were you able to get beluga lentils?



      I disapprove of what you say, but I will defend to the death your right to say it. (Evelyn Beatrice Hall)
      Information wants to be free. (Stewart Brand)

    15. #60
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      Re: Cooking club

      Yeah it one i got from the bbc website

      This what you need

      285g/10oz plain flour
      1 tsp bicarbonate of soda
      tsp salt
      110g/4oz butter, plus extra for greasing
      225g/8oz caster sugar
      2 free-range eggs
      4 ripe bananas, mashed
      85ml/3fl oz buttermilk (or normal milk mixed with 1 tsp lemon juice or vinegar)
      1 tsp vanilla extract

      Method to make it
      Preheat the oven to 180C/350F/Gas 4.

      Sift the flour, bicarbonate of soda and salt into a large mixing bowl.

      In a separate bowl, cream the butter and sugar together until light and fluffy.

      Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.

      Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and pour the cake mixture into the tin.

      Transfer to the oven and bake for about an hour, or until well-risen and golden-brown. Probe with knife to make sure the middle is cooked not gooey

      Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

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