this post was submitted on 20 Jul 2025
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[–] PineRune@lemmy.world 39 points 1 week ago* (last edited 1 week ago) (5 children)

Mine is Sushi.

More specifically, California Roll with Garlic Sambla, Sriracha Mayo, and Garlic Sauce on top.

That sounds excellent

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[–] enkille@lemmy.world 29 points 1 week ago (4 children)

pulled pork - low effort, high reward

tray of pulled pork

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[–] glitchdx@lemmy.world 22 points 1 week ago (3 children)

dafuq you people doing naming what you make and NOT POSTING YOUR RECIPES?!?!?

I make some bomb ass corn bread.

preheat oven to 420 degrees F.

1 cup flour

1 cup cornmeal

1 cup milk

1/4 cup sugar

1/4 cup veggie oil

2 bigass eggs

1 tbsp baking powder

mix that shit good until it's a slightly runny batter.

add extras and mix some more.

Extras may include any or all of the following: diced onion, diced bellpepper, sausage crumbles, diced jalapenos, whatever the fuck you want in your cornbread it will probably be delicious.

Coat pan in oil. Pour batter into pan. I use a regular loaf pan.

Bake in oven until it passes the toothpick test.

Without extras, should pass toothpick test inside of 30 minutes. With extras, time will be longer and you'll have to play with it.

insert sob story about how I love my mamma here to round out the recipe.

[–] RagingRobot@lemmy.world 10 points 1 week ago (1 children)

I don't have a recipe for "bag of chips" lol

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[–] Alcoholicorn@mander.xyz 5 points 1 week ago (1 children)

How is the crust? I make mine with ~50% courser cornmeal in preheated cast iron because its supposed to hurt your mouth as you eat it.

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[–] digger@lemmy.ca 19 points 1 week ago (1 children)

My wife got buffalo chicken dip. I drew the card for Thanksgiving Turkey. It's only once a year, but it's every year, and I spend more time on it than a year's worth of chicken dip prep.

That's hard mate

[–] bizarroland@lemmy.world 19 points 1 week ago (4 children)

I must have hit mid-life at 15 because my mom made a recipe for what we in the family call seafood pasta salad, that I am now known for.

It is so good I have had friends drive 30 plus miles each way for a bowl when they know I've got it.

And when I have it, I dish that shit out like a drug dealer with a permit.

[–] tacosanonymous@mander.xyz 18 points 1 week ago (8 children)

Recipe or it didn’t happen.

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[–] massacre@lemmy.world 11 points 1 week ago

Gonna need to see proof....

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[–] I_Fart_Glitter@lemmy.world 18 points 1 week ago (1 children)

“Bad for you potatoes”

It’s pretty good. Not great for you.

[–] LadyButterfly@piefed.blahaj.zone 7 points 1 week ago (1 children)

Is there cream and cheese?

[–] I_Fart_Glitter@lemmy.world 7 points 1 week ago (2 children)

Cream, cream cheese, cheddar cheese, Parmesan cheese, butter, tempered egg yolks, bacon, and a little bit of mayo.

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[–] SpaceNoodle@lemmy.world 14 points 1 week ago (1 children)
[–] LadyButterfly@piefed.blahaj.zone 7 points 1 week ago (1 children)
[–] SpaceNoodle@lemmy.world 16 points 1 week ago (1 children)

A new one every time. My friends and I have a spreadsheet with dozens of concepts and we continually develop more.

[–] LadyButterfly@piefed.blahaj.zone 7 points 1 week ago (1 children)

Oh nice! What's the most unusual one you've done?

[–] SpaceNoodle@lemmy.world 13 points 1 week ago

Peeps and jellybeans on coconut grass was pretty off the wall, and didn't really pan out well. Baklava (fillo strips, honey, pistachios, with crystallized honey in place of sugar) was also quite unique and much more successful.

Mind you, even the few disappointing ones disappear completely by night's end.

[–] Carrolade@lemmy.world 10 points 1 week ago (3 children)

Guacamole.

Avocado, a metric fuckton of cilantro, diced roma tomato, diced white onion, a modest amount of minced tomatillo ("secret ingredient" #1), a lot of lime juice, a hefty amount of garlic run through a microplane, salt and a pinch of cumin ("secret ingredient" #2).

Not kidding on the metric fuckton part, this almost (but not quite, I am exaggerating) comes together less like a traditional guac and more like a cilantro salad dressed in mashed avocado. It slays though, I make huge batches and seldom see it unfinished.

Actual ratio by mass of the finished product ... it's maybe 60% avocado? With the rest being all the other ingredients put together.

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[–] wieson@lemmy.world 9 points 1 week ago (3 children)

Exhibit A of:
We're rapidly unlearning how to cook. The US and Canada have progressed quite far on that path, but many countries are following.

[–] Broadfern@lemmy.world 9 points 1 week ago (1 children)

Are you familiar with what average US cuisine has looked like over the last century or so?

The 1950s-80s were especially atrocious.

[–] SkyezOpen@lemmy.world 5 points 1 week ago (2 children)

Speaking of, our signature dish is strawberry jello salad. Strawberries, strawberry jello, cool whip, and a smashed pretzel base.

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[–] captainlezbian@lemmy.world 6 points 1 week ago

Idk I cook a lot, but potluck food has different constraints. It has to be easily transportable (so stuff like soups are bold choices), it has to have mass appeal, it's best to be easy to have small portions (so things like enchiladas aren't wise), it should stay good as it approaches room temperature, and it should be something you can throw together between work and an event. And within all that you don't want everyone to bring the same thing, and eventually you wind up with something you like, you know is popular, and you can throw it together and let it cook while you get dressed. And you get the added bonus of not having to stress about it

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[–] beastlykings@sh.itjust.works 9 points 1 week ago (7 children)

Biscuits and gravy.

My friends and I try to get together once every year in a big Airbnb, where we basically just hang out all weekend or a most of a week if we can. We all take turns cooking meals for everyone. Only breakfast and dinner, lunch is a free for all. I always get breakfast for day one. It's always biscuits and gravy.

The biscuits come from a can, they were put there by a man, in a factory downtown.

But the gravy is homemade. Use a giant pot, put a few pounds of spicy ground sausage in the bottom and brown it up. Leave the grease in, lower the heat, add an amount of flour and stir it in for a few minutes to cook it and make a sort of roux. Then slowly add almost a gallon of whole milk, depending on how much sausage and therefore flour you used.

Stir it very often, gently scrape the bottom, but not aggressively, because you likely burned a little flour on there during the roux phase, too much meat to handle, I haven't solved this yet. But it'll be ok.

Once it's good and hot, almost simmering, kill the heat, let it cool a minute or two, then serve on the biscuits. The consistency should be somewhat thick, like, well, thick gravy. Not watery. When it gets cold in the fridge, you can scoop it out and it holds its shape.

It's so unhealthy, but people love it. It makes a great breakfast for 10-15 people. Sometimes I'll do a big pan of eggs simultaneously to go with it. There's always leftovers of the gravy, but it goes on anything and reheats easily, so it gets eaten over the next few days when random people are randomly hungry. It never gets thrown out.

I've tried offering to make other dishes, do dinner instead, or do a different breakfast food. But everyone always begs for the biscuits and gravy. So I oblige.

We do usually end up with a second meal, depending on how many people can make it, so I'll help my wife with whatever she decides to make for dinner.

[–] match@pawb.social 5 points 1 week ago

biscuits come from a can, they were put there by a man, in a factory downtown.

but the gravy is homemade,

spicy sausage everyday, grease fried with flour in the traaaay

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[–] PhoreTwunny@lemmy.world 8 points 1 week ago (3 children)

I make this garlic cheese dip, basically the same stuff as this stuff from Wegmans: I figured out how to make it myself because it was so good but too expensive. I used to make it for every family gathering but I don't really get to those often anymore, so these days I usually make big batches around Christmas and drop off containers to friends and family. There's lots of ways to eat it but I love it cold and spread on fresh sliced baguette, so that's how I always see serve it.

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[–] Scott_of_the_Arctic@lemmy.world 7 points 1 week ago (1 children)

Pube chili. Although my neighbours know it as chili.

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[–] Dorkyd68@lemmy.world 7 points 1 week ago (3 children)

Buffalo chicken dip is basic as fuck. That's what my lame ass sister in law always brings. It's delicious. I hate her, but it's great, so I never eat it in front of her

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[–] _thebrain_@sh.itjust.works 6 points 1 week ago

Tater tot casserole - i.e. funeral potatoes

[–] dwemthy@lemmy.world 6 points 1 week ago

Red beans and rice, it's easy in the slow cooker, has a lot of flavor

[–] arrow74@lemmy.zip 6 points 1 week ago

I'm the mac n cheese guy

[–] CPMSP@midwest.social 6 points 1 week ago (3 children)

Pickle roll ups!

Better known here as Scandinavian sushi.

Corned beef, cream cheese, and pickles that have been drained and dried.

Or when you're feeling spicy, sport peppers instead of pickles.

You know you want it.

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[–] LogicalDrivel@sopuli.xyz 6 points 1 week ago

Salsa. Its a recipe i came up with when I was around 15 while I was trying to make a medium heat salsa with roasted peppers. Instead I made an atomic salsa that would melt paint off walls. I ended up having to cut the heat so I used honey and some citrus juice. It would still make you sweat buckets but it was a slow heat that crept up on you. I made it for my mom's house party one year and ive been making it since.

[–] edgemaster72@lemmy.world 5 points 1 week ago* (last edited 1 week ago) (2 children)

Where's my people at with plates, cups etc. because they can't cook?

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[–] ghostlychonk@lemmy.world 5 points 1 week ago

Swedish meatballs

[–] DJKJuicy@sh.itjust.works 5 points 1 week ago

I make Korean grilled chicken and fried rice. My wife volunteers me for it for every boo-dang party and potluck. Even for her work potlucks that I don't even go to.

I know it's good. I mean, like really good. But I am more than just a chicken and rice machine. Her coworkers wont stop talking to me about my chicken and rice whenever I meet them. I have other interests!

[–] ptc075@lemmy.zip 5 points 1 week ago* (last edited 1 week ago)

Somehow I never did, largely because it never came up. I always assumed my generation just doesn't do Potlucks, but as I'm typing this, maybe it's me?

Regardless, I barely cook. However, a few years ago I started baking Christmas cookies. Now I'm famous in the family for keeping the tradition alive. Long story short, Scottish shortbread cookies are my dad's favorite. But he & mom separated when we were still young. My grandma on my mother's side was the only one who had the recipe. So on years when dad was behaving, we'd have these cookies at Christmas. And vice versa. So I have a strong connection that these cookies = good times. I'm told I've gotten pretty good at making them. That, or we're just all fatties who love cookies. Could be both. =D

[–] LovableSidekick@lemmy.world 5 points 1 week ago (2 children)

LPT: you can avoid this simply by making something different every time.

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