fandomsecrets | [ SECRET POST #3921 ]

[ SECRET POST #3921 ]

⌈ Secret Post #3921 ⌋

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

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[Sekirei]

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[Baby Driver]

Notes:

Secrets Left to Post: 01 pages, 07 secrets from Secret Submission Post #561.
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.

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Official advertise your fandom-related event thread.

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We jump backwards in time to see the origin of the Poirot/Hastings teamup. Well, not the actual origin, but it's the one that Agatha Christie wrote, so that's what we're getting.

http://tv-366.blogspot.com/2017/09/day-193-poirot-mysterious-affair-at.html

Official clickables thread.

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Do you like mushrooms (the eating kind, not the trippin kind lol)? What are your favorite mushroom dishes?

Love em, me. Love some good mushrooms. Mostly the best use of em as far as I'm concerned is frying em and using them with things that way, with sauces or whatever other things.

I loved them as a child, then in my teens and 20s I had a taste/texture issue with them and didn't eat them. But now I love all kinds of mushrooms. My favorites are mushrooms stewed in a sauce of wine, garlic, and a little chicken broth, and I love a mushroom ragout over rice or noodles. And crispy fried mushrooms with a spicy aoli are a great snack/appetizer.

I like creamy mushroom soup - homemade, not the kind from a can, I mean. Sauteed garlic mushrooms. Chanterelles. I've never had morels but I'd love to try them. Most wild mushrooms are expensive and I'm too chicken to forage on my own.

I only liked it once. A friend of my dad's made a portobello mushroom that smelt, looked, and tasted like steak.

Yep.

Anything with black trumpets.

Gimme a shroom, I'll have it in any dish.

I make a great mushroom gravy for Thanksgiving. I like to use a 50/50 mix of white button and baby portobello mushrooms and either a merlot or pinot noir wine. I make about a gallon of it so I can eat it with dressing all week, lol!