SoonerMagic

joined 2 years ago
[–] SoonerMagic@lemmy.world 3 points 1 year ago

Outdoor portable pizza oven. Cooks in about 2 mins.

[–] SoonerMagic@lemmy.world 8 points 1 year ago (1 children)

It’s Vito’s from YouTube. This website has it. I use 30g of salt though, not 40.

I also like to refrigerate it for 3 days after balling. I then bring to room temp 2 hours before baking. Vastly improves the flavor.

[–] SoonerMagic@lemmy.world 3 points 1 year ago

I will next time now. Excellent idea! Thank you.

[–] SoonerMagic@lemmy.world 14 points 1 year ago (3 children)

Correct. Gravy base then eggs and proteins.

 
[–] SoonerMagic@lemmy.world 2 points 2 years ago (1 children)

I use this one except I grill or broil the chicken instead.

[–] SoonerMagic@lemmy.world 2 points 2 years ago

I didnt this time, but if you want smooth texture, blend sauce and strain. I’ve done it before for butter chicken and it turned out very smooth.

[–] SoonerMagic@lemmy.world 4 points 2 years ago

I use this one except I grill or broil the chicken instead.

 
 
[–] SoonerMagic@lemmy.world 3 points 2 years ago (1 children)

Awesome! Will the TestFlight version stay active or should we all migrate towards the AppStore version?

[–] SoonerMagic@lemmy.world 4 points 2 years ago* (last edited 2 years ago) (1 children)

Cook equal parts flour and some fat (butter or oil) until it’s a thick paste. Slowly drizzle cold milk and mix. Add milk until consistency you want. Add salt and shit load of pepper.

[–] SoonerMagic@lemmy.world 4 points 2 years ago

Doesn’t get too mushy if you eat in a timely fashion. There’s also enough crispiness from the underside.

[–] SoonerMagic@lemmy.world 3 points 2 years ago* (last edited 2 years ago) (1 children)

No real recipe. I dry-brined some boneless breasts overnight. Then did a traditional flour, egg, flour dredge and fried in a pan with a little oil. I added some hot sauce to the egg and some spices to the last flour stage. Cheers!

[–] SoonerMagic@lemmy.world 3 points 2 years ago (1 children)

I’ve always took bone-in deep fried chicken as fried chicken. This was a boneless breast fired in a pan, which I understood to be chicken fried chicken. Can’t remember where I read that though.

 
 

Only had low moisture mozz so cheese little rubbery.

6
submitted 2 years ago* (last edited 2 years ago) by SoonerMagic@lemmy.world to c/memmy@lemmy.ml
 

Setting is enable. On version 0.5(3). From feed, if I click on an image thumbnail, it will not mark the post as read like it did before.

EDIT: Devs aware of bug.

 

Followed this recipe. Here is his video where he mentions it’s a technique from some guy named Frank.

 
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submitted 2 years ago* (last edited 2 years ago) by SoonerMagic@lemmy.world to c/foodporn@lemmy.world
 

Followed this recipe for the chicken and salad.

Guacamole was basic guac made in molcajete.

390
submitted 2 years ago* (last edited 2 years ago) by SoonerMagic@lemmy.world to c/foodporn@lemmy.world
 

Didn’t follow a specific recipe, but it was essentially this sans mushrooms and nori. I also added chili crunch.

9
submitted 2 years ago* (last edited 2 years ago) by SoonerMagic@lemmy.world to c/memmy@lemmy.ml
 

Liftoff has option to search users to link and will input the correct syntax. See image.

Newish to Lemmy and not sure if that’s just a URL or also a tag that notifies the user. Looks like typical URL with text.

Maybe this is already possible and I just don’t know how?

 

Anyone else experiencing this? When I click on an image and hit the share button, it freezes on “downloading image…”.

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