[ SECRET POST #3065 ]

[case]

⌈ Secret Post #3065 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.


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02.
[The Witcher 3]


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03.
[Shakin Stevens]


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04.
[The Godfather II]


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05.
[A Redtail's Dream]


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06.
[David Lynch & David Cronenberg]


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07.
[Laurell K. Hamilton]


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08.
[Big Bang Theory]


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09.
(Richard Dawkins)


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10.












Notes:

Secrets Left to Post: 02 pages, 034 secrets from Secret Submission Post #438.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: What's your cooking specialty?

[(Anonymous)]

Roast beast. I.e., roast anything, fish, fowl, mammal. Defrost it, salt and pepper it, stick it in a roasting pan with the lid on, with enough water to fill the pan halfway and one chopped white onion, put in a preheated 400 degree oven, turn the heat back to 350 after an hour. Make sure the water continuously boils, turn up the heat, if it stops. Don't let it boil dry, add more (boiling) water if it does. Take the lid off for the last half-hour or so, basting every fifteen minutes, till it browns. If your sides are root veggies, add them 45min before the meat is done cooking. All other sides can be cooked on the stovetop.

If you want to stuff your roast with stuffing, make sure it has lots of oil/grease/butter/margarine, and plenty of spices; this will flavour the roast. Otherwise, stick a whole, peeled onion, into the middle. Stud the onion with cloves, for extra flavour, if you're partial to cloves, I'm not. You can also add as many cloves of garlic with the onion as you want, or mash the garlic, combine with oil/butter/margarine and coat the inside or the outside, depending. Marinade the meat overnight if that's your thing. Equal parts savoury/acidic works best, IME.

When it's done cooking, take the meat out and let it rest. Meanwhile, drain the water and scrape the charred bits off the roasting pan into a saucepan, when you're done; thicken with roux, or cornstarch if you're lazy like I am.