#52

You’re on your own with those ones pal.

Also I might take you to court for reminding me of the existence of Kate Tempest.. (Indifferent to the other two, really).

1 Like
#53

Seems to actually be run by genuine Mexican people too, which is a rarity.

1 Like
#55

You try this combo first, and report back.

#57

FERTILIZED

#58

Worse: overdone scrambled tofu. Like grated cardboard.

#59

The Time Has Come To…push the button… FERTILIZE

1 Like
#60

Absolute worst- badly done spanish omlette, where the potatoes are practically raw

#63

your bf has the right idea

buttery velvety eggs mmmm

#64

haven’t cooked a spanish omelette in ages, might have a bash at it tonight.

just cook the fuck out of the potato first eh? pretty difficult to overcook them

#65

My spanish aunt makes such a good spomelette that I’ve given up home-making them cause they never reach the same heights

1 Like
#66

Teriyaki Tofu:

Drain and pat dry firm tofu (cauldron/clearspring one is ideal), cut into cubes, coat with cornflour, then fry in oil, and turn over until the outside is crispy, but the pieces aren’t dry. Slice some mushrooms thinly, and add to the hot pan.

Sauce: 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar.

Mix the ingredients and add to the pan. Simmer until it’s a thick sticky marinade over the tofu and mushrooms. Serve with thinly sliced spring onion and short-grain rice

This isn’t healthy in any way.

1 Like
#67

Anyway, i think i prefer scrambled eggs, but it does depend on the meal and time of day.

Scrambled eggs have a bigger return for less effort.

#68

Combines the worst aspects of badly cooked eggs and badly cooked potatoes.

#69

Dont worry about it

#71

It’s just shocking

#72

not feeling a salmon omelette tbqh

salmon + scrambled eggs for breakfast though? yes now

#73

guys, check out my tortillas

15391146_10154109447523091_2194611347470608224_n.jpg960×720 75.4 KB

4 Likes
#74

heres another one I made a few years ago

1455979_10151752313843091_1090018932_n.jpg640×640 153 KB

1 Like
#76

Gotta be the omelette.

As with a lot of these things the success of home-made variations of either comes down to butter. If you want a world-class omelette you have to go nuclear with the butter. Talking 2 tablespoons or so for a 3-egger. It needs it.

1 Like
#77

I don’t really mind sorry.