Let's Cooking: TNL!

[Some Stupid Japanese Name]

She made a bone-in ham.
What can you do with the 4 lbs of meat nearest the bone that has all the gristle and fat running through it? It’s kinda gross to eat it like a ham steak or whatever; seems wasteful to toss it.

[Josh]

Micro Nutrients. Fuck off, you're making sweet potatoes in the South.

Just eat a stick of butter.

[Josh]

Dicing and Boiling still sounds like more work than wrapping it in tinfoil and baking.

If you cut it up first it’ll take way less time if efficiency is important. You can also dump oil all over it like I know you want to.

[Josh]

She made a bone-in ham.
What can you do with the 4 lbs of meat nearest the bone that has all the gristle and fat running through it? It’s kinda gross to eat it like a ham steak or whatever; seems wasteful to toss it.

Hot ham water.

[Satsuki]

She made a bone-in ham.
What can you do with the 4 lbs of meat nearest the bone that has all the gristle and fat running through it? It’s kinda gross to eat it like a ham steak or whatever; seems wasteful to toss it.

Your mom is a bone in ham.

[icarusfall]

So watery. But with a smack of ham.

[kedawa]

I've never used tin foil on a baked potato. I just clean the potato, cover it in olive oil, salt, and pepper, and then bake it on the oven rack.

For mashed potatoes I skin it, chop it into chunks, boil it, and then mash it up with cayenne, dill, and unsweetened almond milk.

I'l have experiment with sweet potatoes.

[Fe 26]

I bake a lot with things wrapped in tinfoil. It holds the moisture in.

[kedawa]

The oil does that, too, at least with taters.

[icarusfall]

You can just prick a potato with a fork and microwave it for like 5 minutes.