Pic above was a pizza with spicy salsa for sauce, cheddar cheese, apples, ranch, and mayo. it was surprisingly really fucking good, as the apples mayo and cheese helped lessen the spice of the sauce and blended the flavors together quite nicely.

I bought some really cheap, shitty bacon, and after having only two pieces with breakfast decided it was absolute garbage and would never be eaten by me again. However, I grew up poor as fuck and absolutely cannot bring myself to throw food away, no matter how much I hate it, so I chopped it up very fine and fried it up with some garlic and pepper until all the fat had rendered off, then added it to a gravy I was making from the drippings of a roast beef I had prepared. Those little crispy crunches, the garlic, the pepper and the slight smokiness of the bacon really added something special to the gravy and from now on I think that's how I'm going to prepare gravy all the time.

>>11 sounds good as shit, ill have to try it.

>>11 That actually sounds not retarded that it might be worth a try.

I constantly do this stuff, even with Kool-Aid. Mix grape and black cherry together. See if you like it. (Sugar) Cookies were my main laboratory. I made rootbeer float cookies, blueberry muffin, orange and creme, and a bunch of other variations. The method is to make two half-batches of sugar cookie dough, coloring and flavoring each separately. For the muffin part of the blueberry muffin cookies, I used butter flavor shortening, and a bit of butter flavoring. Actual butter would have made the cookies into jerky. Anyway, when you have your batches made, you can either take a pinch from each bowl and put the pair on your parchment if you're feeling lazy, or go even further beyond. Roll out and square the corners of your doughs, then lay one atop the other, and roll them up. Then you roll out the dough so it becomes a long cylinder, maybe a couple inches thick. Cut this cylinder to a convenient width, wrap in wax paper, and freeze overnight. The next day, you just slice cookies off of the roll (after removing the wax paper), and optionally press one side into sugar crystals, then bake for 7-9 minutes on parchment paper at whatever your recipe's temperature is. I recommend watching cooking videos for ideas, and not necessarily the sterile, professional kitchen kind. I recommend Cowboy Kent Rollins and Townsends. I started making all kinds of stuff after seeing dozens of their videos and recipes.

>>26 orange cream sugar cookies sound delicious, ill have to try that.

>>34 Just remember to use a bit more vanilla extract than normal, otherwise it'll just taste like "orange and plain cookie". This specific kind of cookie goes well with confectioner's (white) chocolate chips, according to my former coworkers' comments on the experiment.

My friend tried making pasta with lees and wine instead of water once. He also screwed up by using gluten-free flour instead of regular flour. That shit was disgusting. Maybe the lees have potential, but I'm still too scarred by the event to try.

>>63 what is lees?

>>68 Lees are the leftover dead yeast when you make wine. So in the photo I posted, it's that white-ish precipitate at the bottom.

Things laying around: >Cabbage >Jar of salsa >Hamburger patty >Rice Boiled the rice, sliced the cabbage into thin strips, fried it in salsa sauce and fried the patty. Tasted awful, but it gave me some some much needed saturation at the time.

>>95 Sounds like you could have made spicy stuffed cabbage if you had done it differently.

Antiseptic gel for temporary protection against Corona. I used regular gelatin from the store + diluted chlorine. Unfortunately I didn't add enough gelatin, so it turned out too fluid and I didn't repeat the experiment again because I thought it was easier to spray it on my hands from a tiny spray bottle, and no, this was obviously not meant to be edible, but I thought I'd share it anyway. I also didn't lab test it in its effectiveness at fighting Corona or anything like that, but chlorine is confirmed to be very effective at killing the virus, almost as much as alcohol, you just have to compensate for it by using more liquid.

>>3 it was amazing

Growing cucumbers in my garden and as much as I love pickles, I decided to venture out into making cucumber muffins, inspired by zucchini muffins. I peeled the cucumber (mine are thick-skinned) and cut out most of the seeds. I grated it and squeezed out as much liquid as possible. Ended up with about 7 oz of grated cucumber for a dozen muffins. I made mine with minimal sugar, some chocolate chips, and some whole wheat flour. While you can taste the cucumber, it isn't over powering in any regard and tastes pretty nice. I would make them again.

Put a bit of herb liquor into my iced tea, it's fucking great.

I picked mulberries from trees in my neighborhood and made jelly, eyeballing everything. Seems to have worked as intended.