goblinbox.com
ex-sysadmin, former R&B vocalist, currently an ACS CCP® cheesemonger working in an artisan creamery and living in the high desert of rural oregon with a yeti
www.goblinbox.com
9,805 posts
1,009 followers
407 following
Regular Contributor
Active Commenter
comment in response to
post
wtfnpr
comment in response to
post
that's all right i probably deserve it
comment in response to
post
gross little bastards
comment in response to
post
many of us are fucking dipshits
comment in response to
post
that bread's good for a cumin gouda grilled cheese with cornichons tho!
comment in response to
post
why does your sourdough bread look all brown and seeded and healthy
comment in response to
post
lol of COURSE
comment in response to
post
work5
comment in response to
post
work3 & work4
comment in response to
post
work2
comment in response to
post
p.s. i've never eaten a meatball sub in my life but if you're a vegetarian craving one this would probably hit the spot served on crusty baguette with provolone and mozzarella
comment in response to
post
the above is my homage to the recipe below, my version has drifted over the years i've been making it but not as much as i thought!
(i'm pretty sure i've posted making this before here but there's no law against repeating content lol)
comment in response to
post
drain your noodles, plate and serve and eat!
YOU should garnish with parm reg and fresh basil; *i* was too lazy to get more basil out of the yard
~+the end+~
comment in response to
post
when the balls are cooked, pour the sauce over them and let it simmer while you cook your pasta
comment in response to
post
meanwhile, put a big can of tomatoes into your blender with a few cloves of garlic, salt & pepper, dried oregano, and some fresh basil leaves then blend it up
you can add a glug of wine or vinegar or water or whatever if you feel like that would be good
comment in response to
post
now fry them!
(frying ROUND THINGS is bullshit, whose idea even was this, absolutely absurd)
comment in response to
post
now heat a pan with olive oil in it while you roll this stuff into little balls
comment in response to
post
add your panko, which is actually cheese & herb croutons you pulverized in one of those tiny cheap-ass food processors, minced fresh herbs (i used parsley and lemon thyme), and season to taste with s&p and some italian seasoning maybe, whatever, it's just mushroom balls, you can't fuck it up
comment in response to
post
anyway, saute onions, mushrooms, garlic, salt, and chili flakes in olive oil until cooked and dry, then add to a bowl with tofu you've mashed with your hands until it's barely coherent anymore and stir in an egg
comment in response to
post
the yeti went to the store and i asked for panko or bread crumbs and he came back with NEITHER
in a panic i just used old cheese & herb croutons; turns out you can only put like four in the tiny food processor at a time otherwise its little blade acts stupid and quits working, what a hassle
comment in response to
post
the main reason i made this is there was silken tofu leftover from the last time i had miso soup and since i only used the tiniest bit there was quite a lot remaining and it needed used up damn it
comment in response to
post
it's really pretty good but it gets so much stuff dirty
comment in response to
post
he is! and so is miss marple!
(it's currently on britbox)
comment in response to
post
also: everybody's in it! david tennant! michael sheen! dan akroyd! peter o'toole! mark gatiss! simon callow! stockard channing! stephen fucking fry directed it!
it's fucking insane i didn't know this existed
comment in response to
post
don't be absurd rich people fly their beef in from JAPAN
or new zealand or something idk i'm not rich lol
comment in response to
post
DEDICATED TUNA CASS BOWL lol
while my noodle-to-tuna ratio is different, and i just make it on the stovetop in a sauce pan, your recipe is basically how i make my tuna casserole!
(i rarely bake it because who has time for that?! but when i do, i put crushed potato chips on top)
comment in response to
post
damn now i want tuna casserole
comment in response to
post
can we... see this recipe?
comment in response to
post
just look at this yummy bitch
comment in response to
post
it's a poor name for this scent honestly, it's FAR more complex than 'fruit'
but otoh it's amazing and a global best seller so what do they care!
comment in response to
post
anyway what i'm saying is i smell WONDERFUL (which is extremely fun and interesting for me because working in food i never wear scents)
comment in response to
post
the cheesemaker sent fresh cheddar curds; the butter maker sent butter; i chose to enter an olive oil-rubbed aged gouda that will, if previous years are any indication of my choices, garner terrible notes from the judges lmao
comment in response to
post
or shit, maybe it was about leering at younger *straight* dudes specifically?!
the more i think about it, the more idk what i'm talking about: i just didn't know a word lmao
comment in response to
post
i learned it in the context of a friend leering at a couple of unnecessarily hot younger dudes that used to come to parties at my off-campus house; we all kept accusing him of being a chickenhawk
who knows ,maybe it was regional slang
comment in response to
post
rip my local wine-based economy tho lol
comment in response to
post
i love vintage triumphs