Kyle Silva
@heplaysnintendo.bsky.social
I remember pressuring myself to comp the register when I would short it over my shift.
November 17, 2025 at 3:05 AM
I remember pressuring myself to comp the register when I would short it over my shift.
Heavy characters beating me in 150CC races really made be believe that Bowser & King Boo were godly. And then I’d use them and suck even more.
November 1, 2025 at 2:59 AM
Heavy characters beating me in 150CC races really made be believe that Bowser & King Boo were godly. And then I’d use them and suck even more.
And I don’t know if I’d do another spinach batch because it didn’t have enough payoff. The bacon really put it on another level for that batch to give it heartiness, alongside the sweet, sour, and smokiness.
October 26, 2025 at 5:53 PM
And I don’t know if I’d do another spinach batch because it didn’t have enough payoff. The bacon really put it on another level for that batch to give it heartiness, alongside the sweet, sour, and smokiness.
But everything turned out pretty fine and it was pretty easy to make. The toughest thing was making the sauted spinach, because I couldn’t get that timing right.
October 26, 2025 at 5:51 PM
But everything turned out pretty fine and it was pretty easy to make. The toughest thing was making the sauted spinach, because I couldn’t get that timing right.
After seasoning the eggs, its pretty Everything Bagel-y, which isn’t my favorite thing. But some were more seasoned with dehydrated garlic than others.
October 26, 2025 at 5:49 PM
After seasoning the eggs, its pretty Everything Bagel-y, which isn’t my favorite thing. But some were more seasoned with dehydrated garlic than others.
Visually, I bit of mixed results. You can see one egg fell out in the 2nd round of baking with the egg placed. But the others turned rather fine.
October 26, 2025 at 5:42 PM
Visually, I bit of mixed results. You can see one egg fell out in the 2nd round of baking with the egg placed. But the others turned rather fine.
I will never complain about a restaurant having a pool of dressing at the bottom, because I am no better. But, the dressing made this salad. So, while presentation looks a bit sloppy, the dressing is so good, I’d rather it make a wading pool for my veggies than risking my salad of being diluted.
October 1, 2025 at 1:32 AM
I will never complain about a restaurant having a pool of dressing at the bottom, because I am no better. But, the dressing made this salad. So, while presentation looks a bit sloppy, the dressing is so good, I’d rather it make a wading pool for my veggies than risking my salad of being diluted.
If you love the zest and spice from olives, this is your recipe. Sure, there’s several other veggies and seasonings, but this Greek salad has the kalamata olives take over for flavour
October 1, 2025 at 1:25 AM
If you love the zest and spice from olives, this is your recipe. Sure, there’s several other veggies and seasonings, but this Greek salad has the kalamata olives take over for flavour
This is by far the easiest thing I’ve made that’s been posted onto the account, but this salad still hits nonetheless.
October 1, 2025 at 1:23 AM
This is by far the easiest thing I’ve made that’s been posted onto the account, but this salad still hits nonetheless.
(Salmon not from the cookbook, but I did coat it with hot honey for the first time)
October 1, 2025 at 1:22 AM
(Salmon not from the cookbook, but I did coat it with hot honey for the first time)
Overall, I’m very proud of how everything turned out. Probably the best dish I’ve made this year.
August 24, 2025 at 1:07 AM
Overall, I’m very proud of how everything turned out. Probably the best dish I’ve made this year.
But the biscuits turned out undeniably perfect. And I never realized how easy it is to make biscuits.
August 24, 2025 at 1:06 AM
But the biscuits turned out undeniably perfect. And I never realized how easy it is to make biscuits.
This also felt the most chaotic process to do a first time. Directions are pretty particular, I was kind’ve left with doubts as more ingredients got put into the chicken patties. I’ve also never put into account how breaded mixed meats can be trickier to determine how cooked it is.
August 24, 2025 at 1:02 AM
This also felt the most chaotic process to do a first time. Directions are pretty particular, I was kind’ve left with doubts as more ingredients got put into the chicken patties. I’ve also never put into account how breaded mixed meats can be trickier to determine how cooked it is.
I loaded up the portions and I think that was for the better. I was left with something very sweet, soft and slightly earthy.
August 24, 2025 at 1:00 AM
I loaded up the portions and I think that was for the better. I was left with something very sweet, soft and slightly earthy.
Frankly, I thought it was really good once the sweetness met with the incredibly bitter chocolate topping. It had almost like a thick mocha taste. I’ll have to make this again with my spare ingredients next week. All in all a simple success.
July 18, 2025 at 11:41 PM
Frankly, I thought it was really good once the sweetness met with the incredibly bitter chocolate topping. It had almost like a thick mocha taste. I’ll have to make this again with my spare ingredients next week. All in all a simple success.
And I feel like I’m overdosing on caffeine. The espresso powder used is incredibly strong.
Other ingredients used:
Coconut Milk
Black Cocoa Powder
Honey
Heavy Cream
Other ingredients used:
Coconut Milk
Black Cocoa Powder
Honey
Heavy Cream
July 18, 2025 at 11:36 PM
And I feel like I’m overdosing on caffeine. The espresso powder used is incredibly strong.
Other ingredients used:
Coconut Milk
Black Cocoa Powder
Honey
Heavy Cream
Other ingredients used:
Coconut Milk
Black Cocoa Powder
Honey
Heavy Cream
The dipping sauce was very good though. Very simple to make, so I might keep it around in the future. I only had half of the wasabi recommended in the recipe, but the wasabi taste showed up incredibly, to the point that I don’t think anyone would have handled a second half added to the sauce.
July 1, 2025 at 2:26 PM
The dipping sauce was very good though. Very simple to make, so I might keep it around in the future. I only had half of the wasabi recommended in the recipe, but the wasabi taste showed up incredibly, to the point that I don’t think anyone would have handled a second half added to the sauce.
So, I guess the key next time might be to up the potato starch. My friends didn’t seem to have minded so much, but one thing is certain, it had flavour. It had a gingery tone to it, which is great. I’m glad it could at least be recognized for a different taste from other fried chickens.
July 1, 2025 at 2:24 PM
So, I guess the key next time might be to up the potato starch. My friends didn’t seem to have minded so much, but one thing is certain, it had flavour. It had a gingery tone to it, which is great. I’m glad it could at least be recognized for a different taste from other fried chickens.
…which may have hindered the crispiness overall. I was looking for extra crispy chicken, but instead I got KFC-tier: kinda crispy, kinda soft/soggy.
July 1, 2025 at 2:20 PM
…which may have hindered the crispiness overall. I was looking for extra crispy chicken, but instead I got KFC-tier: kinda crispy, kinda soft/soggy.
i served this up for my friends, so I doubled up on nearly every ingredient, which made following the recipe trickier. As a matter of fact, I didn’t weigh out the amount of thigh I used in the recipe. It could have cery well been 2.5x or 3x times the protein described in the book.
July 1, 2025 at 2:18 PM
i served this up for my friends, so I doubled up on nearly every ingredient, which made following the recipe trickier. As a matter of fact, I didn’t weigh out the amount of thigh I used in the recipe. It could have cery well been 2.5x or 3x times the protein described in the book.