Cheese is good though and so is pineapple and now I'm wondering how it'd be as a component of some kinda pork/chicken marinade. It'd be kinda like buttermilk but tangier and with more (or maybe the same amount, since buttermilk is more acidic) maceration from the pineapples proteases

I'm gonna do it and if it's good i'll name it tricky dick chicken in nixons honor

[–] FlakesBongler@hexbear.net 13 points 2 months ago (2 children)

This just replaced the whale in my nightmares

[–] Findom_DeLuise@hexbear.net 9 points 2 months ago (1 children)

geordi-no Moby Dick chicken

geordi-yes Tricky Dick chicken (aroo!)

May death come swiftly to his enemies.

[–] FlakesBongler@hexbear.net 10 points 2 months ago (1 children)

[–] SpiderFarmer@hexbear.net 8 points 2 months ago (1 children)

Morbo is literally going ruthkanda-forever

[–] GrouchyGrouse@hexbear.net 5 points 2 months ago

Morbkanda Forever

[–] Black_Mald_Futures@hexbear.net 7 points 2 months ago

I think it would totally work, probably. My friend the other day added some goat cheese to an egg wash for fried chicken and that was pretty good (but that just added some cheese flavor, this would do more than that and probably tenderize a lot)

[–] Barx@hexbear.net 1 points 2 months ago (1 children)

Trying to invent a way to double-curdle

[–] Black_Mald_Futures@hexbear.net 2 points 2 months ago

see i was thinking id take the curds and run em through a blender