Explain this bullshit, /ck/. Who's the autist that thought that it was a good idea to sabotage the customer's experience of dipping a nice hot fry in a side dish of cold, refrigerated ketchup? Whoever did this needs to be gassed. At least the burger was good.
>putting fries directly in ketchup so they get soggy unless you eat them right away >that tiny portion of fries >serving them in some bizarre shot glass >that tiny burger What hipster shithole did this come from?
Start with a peppercorn grinder and salt. Add stuff as needed. Cumin, oregano, parsley, and maybe rosemary are good enough to start with.
If you really want to improve flavor try getting the seeds whole and grinding them yourself in a dedicated coffee grinder just for spices. I think the most important spice you need is pepper though, you can get by with just salt and pepper for a ton of things, especially considering how flavorful freshly ground pepper is.
>>8379199 I have the spices, just too many, my pantry is full of stuff because I stock up on kitchen stuff. so my counter looks like op pic. I make curries and sauces and soups, I usually do Chinese, Mexican, Indian, Italian, and some baking. thing is I don't want to bury a spice can somewhere and dig it up 3 years later.
>>8378327 Actually, it's fine. Assuming we're talking pastry, opening up more surface area for caramelazation in the apple is fine, and a potentially impressive display piece isn't bad.
It's note purely dumb, but in the context of unnecessary labor and meme food, it's probably not worth it. A dessert roast apple is fine, and if you wanted to "elevate" an apple and accompany it with savory ideas, the hasselback apple isn't a terrible idea, though I think it lacks elegance and is... Comment too long. Click here to view the full text.
Hey /ck/ I just made a lovely recipe for some pork that I had last night. It was delicious so I thought I should share.
Balsam-glazed Double Cooked Pork
Serves 2 Ingredients: 500 gram pork loin (preferably a single piece) 1 small onion 1 carrot 3 cloves garlic ½ tablespoon olive oil 1 tablespoon oil (doesn’t matter what kind, just not olive oil) 1 teaspoon sesame oil (preferably black) 2 teaspoon white sugar 3 tablespoons balsamic vinegar 1 teaspoon Chinese cooking wine 1 teaspoon salt (for brine) ½ teaspoon salt ½ teaspoon pepper Instructions 1. Add the salt for brining and 2 cups of cold water to a large bowl. Place pork in the bowl and set aside for between 15 minutes and 2 hours 2. Finely dice the onion and carrot. Add olive oil to a very small pan or pot and bring to a medium temperature. Place onions in the pot and cook for approximately 3 minutes. Whilst cooking the onions, proceed to finely cut the garlic. When finished cutting the garlic it should be time to put the garlic with the onions. Add sugar, sesame oil, pepper and cooking wine. 3. After 5 minutes add the carrot, salt and balsamic vinegar. Reduce temperature to as low as possible and occasionally stir. If small bubbles are not appearing after 5 minutes, add 1 more teaspoon of sugar. Cook for 5 more minutes then turn off the heat. 4. Get a large pan. Add cooking oil to the pan and bring to a very high heat. Once pan is hot add the pork. Sear all sides until quite dark brown (3-5 minutes per side). Once the entire surface of the pork is thoroughly browned remove the pork to rest for 3 minutes or so. 5. Bring oven to 180 degrees Celsius. Oil a baking dish very lightly and place the pork in the oven. Cook pork for 15 minutes, flip and cook for another 15 minutes. 6. In the last 5 minutes of baking the pork bring the sauce to a low heat. 7. Remove pork and rest for 10 minutes. 8. Serve by adding sauce to the top of the pork. Goes well with creamy mashed potatoes and roasted garlic.
>browsing caldo de res recipes in a restaurant (i don't socialize well with my relatives >uncle leans over and practically yells in his goddamn bonobo chimp tone: >"HAHA ANON, RECIPES? ARE YOU TURNING GAY NOW?" >mfw
>>8377892 Neufchatel cheese mixed with spicy sausage is a pretty good filling inside portobello mushrooms.
Last time I made it, I cooked it with a bit of garlic, then sprinkled it with a mixture of truffle salt and grated pecorino romano. The dish didn't survive 30 minutes; it flew off the plate as soon as I set it down.
Single malt. Like Anon said, something pretty old. Pour it over ice in a tumbler and enjoy the way it slowly gets weaker as the ice melts. If it's too strong all you have to do is sit there for a couple minutes it's a classic ritual.
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