#Hard Boiled Eggs

[spindalike]

[EGGS: STIMBOARD]

IDC that this post is kinda long compared to most stimboards I see, I LOVE EGGS!

CREDIT:

🥚,🍳,🥚

🍳,🥚,🍳

🥚,🍳,🥚

🍳,🥚,🍳

🥚,🍳,🥚

🍳,🥚,🍳

pls lemme know if any links are broken/incorrect!

[one-time-i-dreamt]

I made hard-boiled eggs, and my little sister kept eating them with the shell still on. She doesn't even like eggs.

[daily-deliciousness]

BLT egg sliders

[this-vs-that]

This question was sent to our inbox. If you’d like for us to post a This or That poll for you, send the 2 things you want to see against each other to our inbox and we’ll let the people decide which one they prefer. Everything will be anonymous.

[kawaii-foodie]

rincafe_03

[elliot-amy]

i just looked up a recipe for hard boiled eggs and i’ve never felt more stupid

[scoutingthetrooper]

[goron-king-darunia]

Eggtober 21st, 2023

"Strange Flower" or "Controversy" Overcooked Hard-boiled Egg with Mayonnaise

(Clip Studio Paint, Gouache Brush, Airbrush for Paprika and Pepper. 12 colors, about 30 minutes.) Woke up with this idea. Mayo is a controversial condiment and I 100% understand. I hate custard filling in things like donuts. It's goopy, a little salty, and it has that texture to it that screams to your brain that "this is uncooked and probably bad to eat." And I think mayo is like that for lots of people, but worse. Because it's salty and a little sour and that same "uncooked" texture all sends the same signal but more like "this is rotten and falling apart. It's not good to eat." But I like mayo. Maybe I just got introduced to it in a more postitive way than custard or creme pat. Maybe because most creme pat comes to me in a donut at room temp and mayo usually comes from a refrigerated jar. Maybe it's because both are a little salty and eggy and so mayo reads as "a good sensible condiment for burgers and sandwiches and slaw salads" while creme pat reads as an "aberration that could only be put in a donut by accident." But then I think humans just kind of don't like seeing fatty substances all in one big glob. Same way lard is a common cooking ingredient in many non-USA countries but people in the "northern" non-farming USA see lard and only think "byproduct" like bacon grease and feel a visceral disgust the way I feel about burger grease. I think a lot of things are like that in life. Some of it's genetic, like the way cilantro tastes like soap to some and like a tasty floral herb to others. Some of it is experience, like a taste aversion to plums after a bad summer. And some of it is social. How we're taught to be disgusted by "byproducts" because that's not the thing we're intending to make, or it only happens when the thing you're making turns out "wrong." Some of it is political. I'm sure you all have ideas. And I think, on the one hand, disgust is useful. We get sick if we eat expired foods. We can die if we eat the wrong berry or mushroom. Being wary of the new is safe. An on the other hand, unbridled disgust is the enemy of curiosity and growth and discovery. When we turn away from things that make us uncomfortable, we lose a chance to learn.

So on the one hand I think this piece is about my experiences becoming a more adventurous eater in my adulthood. I still don't like creme patissiere. But I'm not going to waste a donut because of it anymore. I don't like red bean paste. But at least I know what it tastes like now, and it's not just a blind discomfort around something new. I'll never get over how the texture of glutinous rice cakes remind me of chewing gum, a thing I've been taught to spit out. But I can understand why people like mochi.

And I think on another hand (many hands today) this piece is also about how @quezify plays with disgust and horror and beauty. And how that curiosity disgusts some people and enamors others. How it ties you in knots. How wound dressing and debridement are all at once an act of love and an act of mutilation. How there's beauty there in something so instinctively disgusting.

Dunno exactly. That's what the art's there for, I guess. To express what I can't quite put in words. I hope it's disgusting, and I hope it's beautiful.

I wonder if @lady-quen's breadbugs will have fun with this one?

Speed paint~

I don't know if my style can really render any gravitas to it, with how soft everything is, but I hope it speaks to someone.

[dragonsdenstudiosofficial]

The Pizza Knight Saves The Princess is a fantasy-comedy choose-your-own-adventure-style visual novel being developed by Dragon's Den Studios. Set on the planet Comestibla, where everything & everyone is made of food, we play as the Pizza Knight as he tries to save his beloved Water Ice Princess from the castle of the evil Chocolate Count. You can download the demo for free HERE: https://dragons-den-studios.itch.io/the-pizza-knight-saves-the-princess

Over the course of this month I'll be posting some of the game's art to this blog! This image is a sneak peak of content only available in the full release!

This image depicts the Pizza Knight and the Lettuce Mermaid fleeing the castle of the Chocolate Count on the back of Horse D'Ouevres while being pursued by a Centipellet. Centipellets are centipede-shaped gumbots and the fastest model in the lineup, with large ones stretching over ten feet in length and all individuals equipped with venomous fangs capable of killing a human or humanoid with a single bite.

[pick-a-plush]

[one-time-i-dreamt]

I was making hard boiled eggs in a nuclear reactor, later on wanting to tell my friend about it which led to me having a crisis about if I could call them hard boiled eggs or not because of the way I cooked them.

[fish-paul-society]

Be Starved No Longer

Instructions Unclear: My traditionally accurate ramen became an angelic creation beyond human comprehension.

[tasiaadams33]

Chicken Parmesan, Hard Boiled Eggs, And Noodles Are Super Delicious Dinner.

[kawaii-foodie]

rincafe_03

[misforgotten2]

The Art of French Cooking 1962

[empty-pringles-can]

My dog longs for hardboiled eggs the same way i long for ao3 to return