/s/cooking | Poal: Say what you want.

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Sauerbraten for Christmas 2026 - The Continuing Mission

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Sauerbraten for Christmas 2026 - The Journey Begins

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It's a sourdough kind of day.

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Homemade Pan Rolls [4080x3072 - 1.43MB]

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Tater Chips, Fried in Beef Tallow

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Medium Ware [0:08]

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Creamy tomato pumpkin soup with fresh pumpkin bread [3024x4032 - 1.55MB]

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Traditional English Recipe

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Dicing an Onion by Chef Jean Pierre

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Misen Carbon Nonstick Sold $2M in Preorders, Is It Worth the Hype? [Prudent Reviews] [12:11]

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The missing manual for ingredient substitutions

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Bread Art

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Blueberry strawberry muffins [3264x2448 - 562KB]

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Finger lickin good Peanut butter raisin bread. [3264x2448 - 408KB]

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It's Tomater Sauce Day

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A lentil salad I kinda made up.

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Lemon and Herb White Bean Dip

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Swabian pockets "Maultschen" (Pasta squares filled with meat and spinach)

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Baked Chicken and Vegetables [3056x3056 - 1MB]

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Fresh walleye caught today. Mississippi River, Red Wing, MN.

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Weekend Russian pierogi.

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Made some flaxseed peasant bread with baby girl yesterday. [4080x3072 - 1MB]

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Let's Make a Sandwich [Tom Kenny] [03:52]

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Slow roasted South Philly Italian pork sandwich [4096x3072 - 1MB]

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What is your approach to pepper seeds in cooking (chile peppers like Hatch or Anaheim or Poblano, or sweet peppers like Vinesweet Mini or Bell)? Do you try to remove every last one of the fuckers, leave most of 'em in the dish, or try to get most but it's OK if a few sneak in?

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