(EBOOK Thug Kitchen Party Grub For Social Motherfckers A Cookbook (Thug Kitchen Cookbooks) (Download)

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(EBOOK> Thug Kitchen Party Grub: For Social Motherf*ckers: A Cookbook (Thug

Kitchen Cookbooks) (Download)


(EBOOK> Thug Kitchen Party Grub: For Social Motherf*ckers: A Cookbook (Thug Kitchen

Cookbooks) (Download)

(EBOOK> Thug

Kitchen Party Grub:

For Social

Motherf*ckers: A

Cookbook (Thug

Kitchen Cookbooks)

(Download)

Description

Thug Kitchen blew up the Internet back in 2012, when they first began blogging. Their first

cookbook was an instant #1 New York Times bestseller. They are based in Los Angeles, CA.

Read more Excerpt. © Reprinted by permission. All rights reserved. WAKE AND BAKE SOME

SHITMELON AND MINT FRUIT SALADDamn right we gutted a melon and filled it with other

melon chunks. That's pretty fucked up when you think about it. Looks good though.MAKES

ENOUGH FOR 6 PEOPLEIf you're at a summer picnic, people will be expecting a fruit salad, no

question. So roll up with this shit and make everyone else who brought a storebought one look like

careless assholes who hate their friends and good food.2 small melons, chopped up into chunks

no bigger than a nickel (about 10 cups)1/4 teaspoon grated lemon zest1/2 teaspoon sugar1

tablespoon minced fresh mint1 Mix the melon, lemon zest, sugar, and mint together in a big ass

bowl. Let this chill in the fridge for a minimum of 2 hours, or you can let it hang out overnight. If

you're going for the longer chill, leave the mint out until you're ready to serve so that green is still

looking all nice and fresh.2 Serve cold and appreciate how badass melons are.We like to do a

combo of cantaloupe and honeydew, but use whatever the hell is ripe when you run to the store.

All the same melon is chill too if you're super into cantaloupe or whatever.So fucking fancy. See

page 218 if you are lost.You can leave this sugar out if your melons are just that fucking good, but

this shit helps them release a little extra juice and sweetness in case you got one that's doing you

dirty.SAVORY GRITS WITH MIDSUMMER SUCCOTASHMAKES ENOUGH FOR 4, OR YOU

CAN JUST EAT IT FOR 4 DAYS AND LEAVE THE OTHER LAZY FUCKS TO FEND FOR

THEMSELVESIf you're in the mood for a fancy-looking brunch that will actually fill you the fuck up,

then look no further. The creamy grits are like a warm blanket for your belly and the succotash will

give you all the protein you need to deal with whatever bullshit the day might bring.Savory Grits

(recipe follows)2 teaspoons olive oil1/4 cup chopped yellow or white onion1 zucchini, chopped1

red bell pepper, chopped1 clove garlic, minced2 cups shelled edamame or lima beans1 cup corn

kernels1/4 cup chopped fresh basil1 teaspoon lemon juice1/4 teaspoon saltToppers: chopped

chives, fresh basil, dill1 Make the savory grits (next page, dumbass) and while they're cooking,

make the succotash. Grab a wok or large skillet and warm up the olive oil over medium heat. Add

the onion, zucchini, and bell pepper and saute that shit until the onion starts to look translucent,

about 5 minutes.2 Add the garlic, edamame, and corn and cook for another 3 minutes so

everything gets warmed up. Add the basil, lemon juice, and salt. Stir that shit up, then turn off the

heat.3 Serve the grits up right away and top with the succotash and a couple pinches of the fresh


herbs.Lima beans are more traditional, but we like edamame better. We'll leave the decision up to

you.This is about 1 corncob's worth, but you can get kernels from the freezer if you really fucking

have to.HOUSE RULESEdamame are just immature soybeans and tasty as hell. You can find that

shit already shelled in the freezer near the peas. Don't accidently grab the shit still in the pods and

make a ton of fucking work for yourself. #notworthitSAVORY GRITSMAKES ABOUT 6 CUPS3 1/2

cups vegetable broth or water3 cups unsweetened nondairy milk1 1/2 cups stoneground grits1/4

teaspoon salt1/4 cup nooch1 Grab a large pot and bring the broth and milk to a boil over medium

heat. Gently whisk in the grits and the salt. Don't just dump all the grits in there and get them all

clumpy and fucked up from the start. Bring it all to a boil and then reduce that heat to low. Cover

the pot and let that deliciousness simmer for 20 to 30 minutes. Stir the fucker on occasion,

because if it gets too hot, it's corny ass will stick to the bottom.2 When the grits have absorbed

most of the liquid and are tender, turn off the heat and stir in the nooch.Almond milk is fine, use

whatever you want.Not that instant shit.WTF? See page 231.LAZY-MORNING FRITTATA

MAKES ONE 9-INCH PIE, ENOUGH FOR 4 TO 6 PEOPLEA frittata is like a savory cake you can

munch on all morning while deciding when the fuck you're gonna get in the damn shower. It's okay

if you don't, because this frittata loves you no matter what.1 tablespoon olive oil1 medium yellow

onion, chopped2 red bell peppers, roasted and chopped1 1/2 cups finely chopped broccoli (about

the size of chickpeas)1 cup chopped button or cremini mushrooms3 cups chopped kale or

spinach3 cloves garlic, minced1/2 teaspoon salt2 teaspoons dried basil1 teaspoon dried thyme1/2

teaspoon dried oreganoBlack pepper1 £d extra-firm tofu, drained1 cup cooked chickpeas1/2 cup

unsweetened nondairy milk1 tablespoon lemon juice3/4 cup nooch1 tomat

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