sakanarochan

sakanarochan:

pettyartist:

beautifulwhatsyourhurry:

bannakaffalatta:

tlyudacris:

(1) It is edible. No artificial colours. 96 calories.
(2) It tastes like real hamburger, cheese, ketchup, french fries and cola. It was delicious.
(3) It cost me 258 yen.

WHAT HAVE WE DON-WOOFWOOFWOOF

stop it japan

holy -

holy shit

what

what

i never knew how badly i wanted to make a tiny microwavable fast food meal out of various molds and powders until now

of-cannibals-and-kings
that-damned-elusive-pimpernel:

icantbelieveitsnotsanity:

that-damned-elusive-pimpernel:

icantbelieveitsnotsanity:

that-damned-elusive-pimpernel:

rezby:

feedingthefeeling:

frizzlefry:

pencilfiction:

GREAT ODIN’S RAVEN.

BY ZEUS’S BEARD

JUPITER’S COCK

THOR’S ARMOR

FREYJA’S TITS

HERA’S CUNT

HERMES’S CHODE

RA’S NIPPLES

UTANAPISHTIM’S PUSSYWAGON

URANUS’S SEVERED PENIS

that-damned-elusive-pimpernel:

icantbelieveitsnotsanity:

that-damned-elusive-pimpernel:

icantbelieveitsnotsanity:

that-damned-elusive-pimpernel:

rezby:

feedingthefeeling:

frizzlefry:

pencilfiction:

GREAT ODIN’S RAVEN.

BY ZEUS’S BEARD

JUPITER’S COCK

THOR’S ARMOR

FREYJA’S TITS

HERA’S CUNT

HERMES’S CHODE

RA’S NIPPLES

UTANAPISHTIM’S PUSSYWAGON

URANUS’S SEVERED PENIS

wordoor

WORDOOR Kitchen: Stuffed Tomatoes

langcommunity:

Stuffed tomatoes for 4 persons / Tomates farcies pour 4 personnes: (English/French)

Ingredients:

- 12 medium size tomatoes / 12 tomates de taille moyenne

- 300g (10 oz) minced pork meat / 300g de viande hachee de porc

- 6 slices of sandwich load soaked into milk / 6 tranches de pain de mie trempees dans du lait

- 3 degermed garlic cloves / 3 gousses d’ail

- Fresh herbs (parsley, chervil, basil,  nutmeg…) / Fines herbes (persil, cerfeuil, noix de muscade,…)

- 1 egg / 1 oeuf

- 3 soupspoonfulls olive oil / 3 cuilleres a soupe d’huile d’olive

- salt & pepper / Sel et poivre.

Direction :

The day before, in the evening, prepare the stuffing so that the flavours develop and melt :

La veille, préparer la farce de façon a ce que les saveurs se mélangent :

  • 1/ Blend in a pot the bread soaked into milk (without the milk), pieces of garlic and herbs then incorporate the minced meats, egg, salt and pepper.

Mélanger dans un récipient le pain de mie au lait, l’ail en morceaux et les fines herbes, puis incorporer la viande hachée, l’œuf, le sel et le poivre.   

  • 2/ With your clean hands, mix the stuff until it is compact, then cover with cling film and put into the fridge.

Avec vos mains propres, mélanger et malaxer la farce jusqu’a ce qu’elle soit compacte et homogène, puis recouvrir avec un film et placer au frais.

  • 3/ Cut with a sharp knife a round cap (1 inch thick) into the top of each tomato, then, using a spoon, empty the tomatoes and keep the tomato pulp into a bowl. Turn the tomatoes side up down and lay them onto a plate (so that the water of the tomatoes go out), keep into the fridge as well.

Couper la partie supérieure de chaque tomate en cercle, puis vider les tomates a l’aide d’une cuillère.  Garder la pulpe dans un bol. Retourner les tomates de façon a ce que l’eau s’évacue et disposer les sur un plat. Réserver le tout au frais.

The d-day / le jour J:

  • 1/ pre-heat the oven (374°F) / prechauffer le four (374°F)
  • 2/ put the tomatoes (side up up) onto a clay oven dish then, using a spoon, fill them with the meat stuff you have prepared the day before, until the mixture is slightly above the top, then put each tomato cap on each tomato.

Remplir les tomates avec la farce et bien tasser de façon à évacuer l’air au fond des tomates. Puis couvrir les tomates avec les chapeaux coupés la veille.

  • 3/ put into the oven during 40 minutes. Mettre au four pendant 40 minutes.
  • 4/ warm the tomato pulp up and mix with olive oil, basil and nutmeg. Keep it in a separate bowl.

Chauffer la pulpe des tomates et mélanger avec l’huile d’olive, du basilic et de la noix de muscade. Mettre le tout dans un bol.

Serve the stuffed tomatoes with rice and cover the rice with tomato sauce (pulp + herbs).Servir les tomates farcies avec du riz et couvrir le riz avec la sauce tomate.

This recipe had several advantages : one can prepare it in advance, keep a few suffed tomatoes into the freezer for quick future meals. And you can use this stuff for filling big mushrooms, potatoes, onions and even poultries.