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UnevenEdge

schmahxgn

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Everything posted by schmahxgn

  1. schmahxgn
    Welcome back, hoe. Aka in this context "hoe" is a playful jab and not a slur in reference to the Youtube viideo entitled "lemme smash".
  2. schmahxgn
    Your mom. #Jokes
  3. schmahxgn
    "Pizzalitist" sounds like slang for "bourgeois". However I do apologize for being impoverished. I'll gladly take all your money, shape up, and fly right.
  4. schmahxgn
    What... What have I done?
  5. schmahxgn
    I don't know what uneducated mouth breathers work at the Papa John's in your area, but my crust never comes out soggy when I order that particular combination. Also I don't order Papa John's because I believe it's good, it's just I live in a small town or it's the only thing open after 11 that delivers. Are you familiar with the phrase Beggars can't be choosers?
  6. schmahxgn
    Matter of preference and opinion mi amigo...
  7. schmahxgn
    I live in the middle of nowhere land. Good pizza is non existent. Papa John's is the least abominable of my options.
  8. schmahxgn
    My food blog is exclusively for my own cooking, reviews of small business that specialize in food and drink, and possibly cooking competitions in the future. I would not go out of my way to give free marketing to a large national pizza chain. However thanks for the tip. It is much appreciated.
  9. schmahxgn
    I don't have the resources to constantly eat top of the line elite high caliber stuff, Derrick. Even the pros will eat diner fare for convenience. If I meet my goal, I may be able to go to a nearby municipality and get exceptionally good pizza, and review it.
  10. schmahxgn
    So the best pizza topping combination is something many will "poopoo", but there is gastronomical logic and reasoning behind them: Pepperoni: adds spice and fat to the pizza Ham: Adds a mild savory smokiness which compliments the pepperoni Extra cheese: Act as a foundation for all the toppings Pineapple: Add a sweet/sour note as well as acidity to cut through the fat. Jalapenos add heat and play well with the sweetness of the pineapple mushrooms add umami and quell the spice o the jalapenos This topping combination works best at Papa John's with hand-tossed traditional cost, but NEVER order this from pizza hut. The whole thing is like hot and sour soup in a pizza.
  11. schmahxgn
    Superman is vulnerable to magic and Sailor Moon is a magical girl. Simple logic.
  12. schmahxgn
  13. schmahxgn
    I could fly out to your locale and make you the greatest three cource meal of your life for you and up to 4 of your closest friends..... However there is a price. https://www.kickstarter.com/projects/andrew-torres/gastronomical-gallivanting-g2-food-blog-youtube-ch?ref=user_menu Details are in the link
  14. schmahxgn
    Alphas are beneath me. I am an Übermensch, ergo my supremacy over humans is undeniable. Religion, ethics, right and wrong; all fallacy compared to my sovereign will. My commandments are as follows: 1. An act should only be a crime IF there is a tangible sentient being who is legitimately victimized. Not if it offends others or makes them uncomfortable. THE END
  15. schmahxgn
    NEW ULTIMATE INCENTIVE FOR ONE TOP BACKER. The first backer to pledge $537 USD or more will get a visit from me January of next year and a meal prepared for them and up to four friends and/or family members. I will cover the travel, ingredients, and cooking equipment myself. DEtails on the actual Kickstarter page.
  16. schmahxgn
    Nexxxt lvl. THICC AF Ramen MK_II (makes 2 servings) INGRIDIENTS 2 packs of oriental or soy sauce flavor Maruchan or Top Ramen instant noodles 3 eggs juice of half a lemon 1 and 1/4 sticks of butter 1 tsp. ginger paste 1 tsp. garlic paste 2 TBS. flour 1.5 oz. Shiitake mushrooms 4 strips of Extra thick cut uncured bacon Snipped scallions as desired for garnish Freshly grated Pecorino Romano cheese DIRECTIONS First, heat up a large skillet on medium heat. Then cut the four strips of bacon width wise and place them in the skillet and cook minimum six minutes, then turn and cook until safe to eat palce the bacon ona plate lined with two paper towels to drain the excess grease keep skillet on burner wit heat on Next separate the yolks from the egg whites and discard the whites, add to a sauce pan with 1 stick of butter and the lemon juice, and put on semi-low heat, stirring the ingredients every few minutes until the butter is melted and the yolks are cooked, but not curdeled Meanwhile make a roux with the remaining butter and flour in a second pot, by melting the butter on medium heat and browning the flour, next add 2and 1/2 cups water, the ginger, and garlic, as well as the seasoning pack from only (1) of the ramen packet, stir and pring to a rolling boil. Stir the yolk mixture, as often as possible. When the broth comes to a boil, add the noodles and let boil for no more than 2 minutes Then Sautee' the shiitake mushrooms in the bacon fat until tender. After the noodles have boiled for 2 minutes , stir the yolk mixture into the noodles. Next, turn off the heat under the mushrooms, and wrap them in a paper towel and squeeze out the excess moisture.(edited) Divide equal portions of noodles and sauce into two medium bowls. Grate the Pecorino Romano on top, place bacon and mushrooms on top, add another generous sprinkle of cheese, and snip some scallions on top as desired. FINAL STEP: Enjoy.
  17. schmahxgn
    It is repaired. Thanks for the catch. Just for good measure, I'll put the link in this thread as well.
  18. schmahxgn
    Link to the thread in 'food and drinks' folder. Way back in 1996 about, I saw the original 'Iron Chef' on the Food Network for the first time.That sparked a passion within me to pursue cooking as a means of artistic expression. I was eight at the time, but over the course off only three more years, I got to the point where I was becoming adept at melding flavors and honing my technique. By age eleven I was developing marinades and sauces that were above average a boy of such few years. Today, I have the skills, but lack the resources to work to my full potential. That's where the Gastronomical Gallivanting (G2) Food Blog & YouTube channel and Kickstarter come in.With the backing of terrific individuals I will be able to gain access to new equipment and ingredients to make one of the best cooking and food review blogs on the Internet. We are already four days into the campaign and at 4% of the minimum goal. Details are on the Kickstarter page, but to sum it up: Every backer who donates at least $1 USD will get a shout out in an upcoming G2 YouTube release. The first fifteen to donate $7 or more in the United States will get a thank you card via postal mail with an enclosed recipe card, and will also get the shout out. The first eight people in the US to donate $25 or more get one dozen Baklava Daifuku Mochi shipped to their home, and also get the card with recipe, and the shout out. [WARNING: Mochi will contain nuts, honey, sugar, gluten, and other possible allergens] Only 7 dozen mochi are left to claim. Link for those who do not wish to go to the other thread.
  19. schmahxgn
    Good day everyone, I am going to be myself for a moment, and be a sincere human being for a moment to tell you about my dream. Ever since I was a little boy, I dreamed of making truly superb cuisine. I haven't the means to become a chef as of yet, but I will not yield in my plans of advancing the state of the culinary arts. For almost a year now, I've been holding on to a food blog entitled "Gastronomical Gallivanting" or "G2" for short, as well as a corresponding YouTube channel. Unfortunately, due to limited resources, I have a limit as to how many dishes I can make, and how often I can cook on camera. Ergo, I have launched my campaign on Kickstarter. The minimum goal is $550.00 which will all go towards a refurbished stand mixer, a legitimate camcorder, specialty cooking tools, and ingredients. There are a few incentives, so feel free to check the details at G2 Food Blog Kickstarter Thanks for your time, and I'm looking forward to cooking for y'all.
  20. schmahxgn
    I like pastrami and muenster with spicy brown mustard and light mayo and bread & butter pickle slices on pumpernickel, oven toasted.
  21. schmahxgn
    Actually that does sound good. Judging by my experience with alligator meat, it might just be similar in a flavor, but less briny, yet a little more firm. Also I love your azzathoth icon.
  22. schmahxgn
    Tea.
  23. schmahxgn
    Budweiser. Though, I may be biased as I do prefer darker beers.
  24. schmahxgn
    Nitro flavor Takis; that mess had waaaaaayyyyy too much fecking citrus.
  25. schmahxgn
    I prefer my beef as pastrami and my cabbage as saurkraut, with thousand island dressing and swiss, on rye bread. SPOILER ALERT: I am alluding to the sandwich known as the Reuben
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