how to make homemade sriracha GODS YES

so today i decided to cook for once because i got hungry and ran out of frozen foods. i found a couple salmon fillets and was like, “…well alright.”
and because i don’t cook i have no recipes, but hunger drives me to kinda take whatever i have and experiment so here’s a sort-of recipe for a successful attempt at fire&ice baked salmon :B i made that up, because one’s a dull burning sort of spicy and the other is like honey/tea and it somehow actually is capable of removing the burn. so individually they’re kinda weird but together they will rule the world. or, at least, be tasty. and you don’t need milk!
for the fire side i melted a couple tablespoons of butter and added some seafood soy sauce, then 4 packets of chili sauce from panda express ‘cause that shit is delicious and i had some so hey why not :B and then added in some random amount of peppers kinda like the kind they have for you to put on pizzas at restaurants. and then i think i added some red vinegar? anyway, rubbed that on one filet and sprinkled garlic pepper + cheese. also i threw in some tic tacs for minty freshness but i can’t taste them anywhere so oh well.
then for the ice side i put jasmine tea leaves, honey, a teaspoon of sugar, and a teaspoon-ish of cornstarch in a bowl with hot water, mixed it up, and (after salting that filet) rubbed it on there. and then a bunch of white pepper and a little cheese.
then baked it at 400C covered with foil for like 7 mins, uncovered at 325 for 15 mins, and back to 400 for another 5 mins.
and they’re not dry! wooooooo.
anyway this is more just for personal reference than anything but i’m glad they didn’t come out tasting horrible because that would’ve just been a terrible waste of salmon fillets. i really should follow tried and true methods for things like these but i think i just get lucky.
so yup.

so today i decided to cook for once because i got hungry and ran out of frozen foods. i found a couple salmon fillets and was like, “…well alright.”

and because i don’t cook i have no recipes, but hunger drives me to kinda take whatever i have and experiment so here’s a sort-of recipe for a successful attempt at fire&ice baked salmon :B i made that up, because one’s a dull burning sort of spicy and the other is like honey/tea and it somehow actually is capable of removing the burn. so individually they’re kinda weird but together they will rule the world. or, at least, be tasty. and you don’t need milk!

for the fire side i melted a couple tablespoons of butter and added some seafood soy sauce, then 4 packets of chili sauce from panda express ‘cause that shit is delicious and i had some so hey why not :B and then added in some random amount of peppers kinda like the kind they have for you to put on pizzas at restaurants. and then i think i added some red vinegar? anyway, rubbed that on one filet and sprinkled garlic pepper + cheese. also i threw in some tic tacs for minty freshness but i can’t taste them anywhere so oh well.

then for the ice side i put jasmine tea leaves, honey, a teaspoon of sugar, and a teaspoon-ish of cornstarch in a bowl with hot water, mixed it up, and (after salting that filet) rubbed it on there. and then a bunch of white pepper and a little cheese.

then baked it at 400C covered with foil for like 7 mins, uncovered at 325 for 15 mins, and back to 400 for another 5 mins.

and they’re not dry! wooooooo.

anyway this is more just for personal reference than anything but i’m glad they didn’t come out tasting horrible because that would’ve just been a terrible waste of salmon fillets. i really should follow tried and true methods for things like these but i think i just get lucky.

so yup.

(Source: nakan)

my sandwich was bleeding, so i took some gauze (read: tissues) and applied direct pressure.
DOES THIS MAKE ME AN EMT YET
BECAUSE I THINK IT DOES
CLEARLY I DEMONSTRATE APPROPRIATE KNOWLEDGE
ON FOODSTUFFS.
(THAT’S GOOD ENOUGH RIGHT?)

my sandwich was bleeding, so i took some gauze (read: tissues) and applied direct pressure.

DOES THIS MAKE ME AN EMT YET

BECAUSE I THINK IT DOES

CLEARLY I DEMONSTRATE APPROPRIATE KNOWLEDGE

ON FOODSTUFFS.

(THAT’S GOOD ENOUGH RIGHT?)

(Source: fewdisgewd)

i skipped directly from 1 to 4. happy late thanksgiving gaiz, haha no time for tumblr the past few days!

(Source: pusheen, via meopat)

knightberen:

TRUE STORY

shit, that’s an epic line for a broken cookie.. gonna use that from now on @_@

knightberen:

TRUE STORY

shit, that’s an epic line for a broken cookie.. gonna use that from now on @_@

youmightfindyourself:

David Chang & Anthony Bourdain

please let me try momofuku just once in my lifetime ;-;

sciencecenter:

You’re looking at what might be the world’s hottest pepper
It was grown in North Carolina by Ed Currie, a man on a mission to breed the world’s hottest pepper. He tinkers with the plant’s growing conditions in order to maximize the spicy. This particular specimen, which is known as HP22B, caused four of six people that tried it to vomit. Ed is hoping to unseat the current record holder, called Trinidad Scorpion “Butch T”, which clocks in at 1.4 million Scoville.
For those of you who aren’t in the know, a pepper’s heat is measured in units called Scovilles. It’s a rather subjective unit, which is derived by diluting the pepper and seeing at what concentration you can still barely detect the heat. The average jalepeño weighs in at around 3500-8000 Scoville. Ed claims that HP22B is an average of 1.5 million Scoville.

so it’s wasn’t the ghost pepper! TAKE THAT, @DAVISHDU.

sciencecenter:

You’re looking at what might be the world’s hottest pepper

It was grown in North Carolina by Ed Currie, a man on a mission to breed the world’s hottest pepper. He tinkers with the plant’s growing conditions in order to maximize the spicy. This particular specimen, which is known as HP22B, caused four of six people that tried it to vomit. Ed is hoping to unseat the current record holder, called Trinidad Scorpion “Butch T”, which clocks in at 1.4 million Scoville.

For those of you who aren’t in the know, a pepper’s heat is measured in units called Scovilles. It’s a rather subjective unit, which is derived by diluting the pepper and seeing at what concentration you can still barely detect the heat. The average jalepeño weighs in at around 3500-8000 Scoville. Ed claims that HP22B is an average of 1.5 million Scoville.

so it’s wasn’t the ghost pepper! TAKE THAT, @DAVISHDU.

thanksgiving dinner is the most anticipated and appreciated meal of my year.
turkey legs and mashed potatoes, can’t wait.

thanksgiving dinner is the most anticipated and appreciated meal of my year.

turkey legs and mashed potatoes, can’t wait.

(Source: fewdisgewd)