What's Cooking?


#201

Depends on my mood of course.

The only things we can’t order are 20pcs nuggets and 10pcs tenders. Everything else is fair game.


#202

ok

seen them new tenders
have u tried them yet


#203

They’re ok. Better with the BBQ glaze, but the glazed tenders promotion ends in November.


#204

ok

and did u try that BK philly cheese steak


#205

Not yet. Was totally broke until Tuesday, and I kinda stayed in yesterday, and today…

Then I have to be at work in about an hour and a half.


#206

ok

havent tried it yet either

aright then see u later


#207

Cause you asked @Kyouta, here’s what I made tonight at work:

It’s the Mcds version of the nightmare King :wink:


#208

nice that looks even better
that green throws the other one off

good eatin


#209

These have been sitting in my fridge for about a week now. I think that’s enough prep time.


Homemade pickled eggs!

You start with the brine from pickled sausages (Mine were Big John’s Red Hots brand, but you could make those homemade as well. Probably will in the future.), then add garlic, red pepper, red food coloring, and distilled vinegar.

The reason you need to start with pickled sausage brine is the grease absorbed from the sausages gives the eggs a little more robust flavor :grin:


#210

tried one of these

it was ok

image


#211

had some of this for breakfast