#The ​Fry Cook Games

[tamarahtalkstv]

Why Is The Fry Cook Games In The Thumbnail?

The Fry Cook Games Isn’t A Special.

It’s A Regular Episode.

Fake Bitch Ass Fans.

[videogamepolls]

Requested by @pileofpawns

[black-salt-cage]

Stimboard prompt: Send me a character from our whitelist and I'll make a stimboard based off what I believe their queer identity is (and/or their canonical identity) Character: Senshi of Izganda (Delicious in Dungeon) Answer: Demisexual Biromantic ☽ - ✰ - ☾ ☽ - ✰ - ☾ ☽ - ✰ - ☾

ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚ Question by my boyfriend! ♡

[autie-j]

[vaguely-concerned]

nothing makes me feel like a golden god quite like a new recipe turning out delicious on the first try. unfortunately, conversely nothing makes me feel more 'I am god's mistake' than spending all that time and effort on something and having to make a sandwhich b/c the results were inedible if you want to retain your capacity for delight. the duality of home chef

[thebleedingwoodland]

Testing Default Replacement WIP

The raw uncooked material is not transparent. I forgot to delete Filter Mask in alpha layer. Hahahaha so looks like Ridwan is really having fun cooking the caisim vegetables with shrimps.

What's up with his crooked wrist...........

Must be glitch error from his shirt, isn't it.......

Yeah, finally........

Spring Rolls & Vegetable Stir-Fry default replacement are successful. ❗❗

Now both dishes look accurate. 👌

Approved! ✅

Hey Electronic Arts The Sims 3 Studio San Francisco, USA. I fixed a lot of Shang Simla inaccuracies, which is your own corporate's incompetent job. You should pay me compensation.

[anisespice]

🗣️‼️YALL MY COMMUNITY IS UP ‼️🗣️

they say it’s in beta version, so albeit it won’t be perfect, i would be so so so happy to connect w/ yall and talk hq, tokyorev, or any other anime :))

it was mainly centered around being a space for POC/BIPOC creators but anyone can join really — we don’t discriminate 😌✨

hope yall consider lil ole me n my community 🥹🤲🏾

[number1spongebobfan]

Luke: Green?

Patrick: Brown?

Both: You do care!!! (cries)

Luke: Let's promise 'ta neva' fight again buddy!

Patrick: Yeah pal, let's go home.

(They whistle out of the wrestling ring)

Salty: Hey! Where ye going?

George: Get back here and kill each other!!!

Patrick: You're my best friend ever.

Luke: You too Pat.

Patrick: You know these were white when I bought em.

[vio-starclad]

Home made elk steak stir fry hellllll yeah.

[three-bunnies-in-a-trenchcoat]

You can cook in Ganondorf's lair

[spongebobsoundtrack]

Gerhard Trede - Zelle 505

Plays in:

39b. "The Fry Cook Games"

43b. "The Bully"

[reallifepotato]

I just know Joshua templeman has one of those white non-stick fancy frying pans. You know he's a freak like that

[nedsseveredhead]

We really need to bring back Home Ec/Cooking classes to schools do you know how humiliating it is to have to google ‘how to cut a bell pepper’

[bioswear]

my upstairs neighbors are such an enigma they’ll go from having the most rythmless 4 am sex to arguing to dropping shit on their floors to slamming doors to complete acceptable quiet like is there a fucking circus up there hello???

Anyway I got woken up again by their squeaky fucking bed and it’s almost 5 am, so I guess I’ll smoke weed and watch the sun rise or go back to sleep ??

[meatcar226]

In one of my gamerest moments of all time, I Made the stroganoff from the bonus features of a czech first person shooter.

I didnt stick one to one to the recipe, because its a kinda wack recipe, but i significantly changed up my normal stroganoff recipe in a way that might be here to stay. The general gist of it is i normally make a roux, dredge my meat, soak my mushrooms, etc, and serve over egg noodles. The recipe from hrot just rawdogs the shit, no flour AND no beef stock, just fuckin meat and red wine and tomato paste. And sour cream. And i read that and was scared i would curdle or separate the sour cream with the abundance of heat (no stock to act as medium) and acidity, so rather than stick to the recipe i added the paste pre-flouring and then deglazed with the wine, and then used about 70% my usual beef stock. It turned out pretty great, i tempered the sour cream for longer than i probably needed to, but the end result was like my standard stroganoff but with a more rounded flavor and some extra notes of wine. The tomato is a welcome addition as well, though it was never in what I had growing up. I was sort of worried about drowning out the subtler flavors by adding the extra stuff, and i think i might tweak the amounts, but all in all i've learned some new strogan teqhniques. I also lost my corkscrew again, so i had to open the wine with a wood screw .-.

Oh and also, the recipe calls for cubed pickles to be used as a garnish, but the total amount of acidity from the wine, tomato, and pickle all seemed like a bit much. I may, however, try that the next time i make it with my tweaked proportions.

[faithdragon36]

Get silly w it