Archived threads in /ck/ - Food & Cooking - 155. page

Didn't let it set before serving.
Cooking it at higher temperatures will make the cheese brown up more.
Is there even cheese? More cheese.
Also, I've never known someone from China to make good lasagna. So an A for effort.

>>9335213
cold lasagna is 100x better than hot. also try rolling the sheets instead of layering them

Mexico
Tacos
Coca cola
Beer
Potato chips

Serbia (Almazan kitchen native country)
>Rakia
>Fried pork skins
>Raw onion
>Tomatoes
>Garlic

>Soup made from chicken back and feet
>Baked chicken with potatoes
>Salad (whatever's in season)

>Pancakes
>Fruit preserve


In that order. Cut meals with rakia and beer

usa
>brown rice
>carrots
>peas
>corn
>broccoli
>daikon
>chicken
>green beans
>cabbage
>dihydrogen monoxide

>tfw autistic
>tfw make the same meal every single day

>>9334631
keep them in the fridge once they've rippened. freeze them once they've gone over ripe (great in smoothies). not hard thing to do

yes.

>>9334543
Recipe?

>>9334554
Any recipe should work, you may need to cut it in half depending on the size of your skillet. Cooking time will shorten too so keep an eye on it. It's not rocket science, my mom uses her cast iron skillet to make all sorts of sponge cakes, chocolate cakes and pies all the time.

>>9334471
They sell packets of dry yeast you can activate by mixing with warm water and a pinch of sugar for less than a dollar a piece. Just use those and work off a recipe.

Make pork chops you fucking retard.

>>9334216
bread it and fry it

>>9334216
Pound it thin, flour, egg wash, bread crumbs, let it sit on a rack for 5 mins, fry in olive oil. Garnish with anything you want, serve with anything you want.

HURRRRRRRRRRRRRRRRRRRRRR
DURRRRRRRRRRRRRRRRRRRRRR

>>9334055
Don't tell me what to do Fuck You

Thanks mio-chan

>>9333953
Hi Kerry family, fuck off.

>>9333953
Condaments are an excuse for shit cooking.

>>9333845
That's a lot of cultures with rated food.

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>>9333845
Polish, very hearty

you're wrong

>>9333475
disgusting. wtf is on top of it, ginger? The color is too pale. If you just have one nigirizushi you don't need so much soy sauce. It looks like there is no wasabi. A fork? you know you can use your hands, right? are you a troll? baka gaijin. good job making me respond tho fuck

>>9333475
you're a faggot.

maybe the most unappetizing attempt at sushi I've seen in my life

For leafy greens like Kale or Swiss Chard, I'll just bake them and grind them into a fine powder and put it in a fruit smoothie

>>9333422
Roasted brussel sprouts are delocious. Just roast any veg with garlic and onions

>>9333422
Cruciferous vegetables are the best. I always keep some frozen Brussels sprouts and brocoli on hand, and usually some fresh Napa cabbage. Go to azn grocery for that and some Okinawan sweet potatoes.

>>9333082
careful OP, i got banned last week for posting this exact thread

>>9333169
Good.
I have no problem with shitposting, but it should be done well. Making a literal carbon copy of the same thread isn't funny, or even annoying so that it can be called trolling. Try to spicy McChicken it up. a

>>9333197
Agreed. It isn't even funny as a forced meme anymore. Try to find a way to put a new spin on it and it'll be good as new.

>>9332560
no

>>9332566
what makes a custard then?

>>9332560
The difference between ice cream and frozen custard is that ice cream is required by law to have a certain amount of milkfat, while custard also needs a certain amount of egg yolks. Furthermore, the density also matters; ice cream generally has higher air content than custard.

File: Penis-cat.jpg (94KB, 766x253px) Image search: [Google]

94KB, 766x253px

>>9332438
MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW MEOW

I'm a carrot fan myself.

>>9332480
is that a cat penis?

>>9332091
Well no one seems interested so I'll go.
_
I enjoy braising, broiling and braising.

I don't fry, boil or lightly saute, steaming is something I do when making unfilled lo mai gai or tamales as a starch. With steaming anything I either have lotus leaves, banana leaves or magnolia leaves to wrap. The first I used to harvest near ponds of friends but now I buy. The latter two I get from friend's trees.

I cook heavily with greens, I eat about 1lb a day most cooked in "gravies" and sauces of reconstituted sun dried tomatoes and chilies, charred fresh chilis, tahini, ginger, black vinegar, hon mirin, honey, pomegranate molasses, tamarind, mushroom broth, kombu, shitake, miso, black garlic, toasted sesame oil, mustard and foraged things like curry/candy cap mushrooms, roasted bay nuts. All cooked down a lot.

In the past I used dried shrimp paste, fish sauces, parma rinds, smoked fish, but I had to cut out a lot of sodium.

My favorite thing to eat are sulphur shelf mushrooms (chicken of the woods) and green jackfruit.

I don't use a lot of dried spices; I like fresh herbs like kaffir lime leaf, Vietnamese cumin leaf herb, Bay Laurel, lemon grass, fresh lime juice, Thai basil, hoja santa, etc...

I had my first understanding of cooking came via family and the traditional takes of both Louisiana Creole and Ethiopian cuisine that's all about concentrating flavor in roux/carmelized trinity and finely minced shallots before long cooking down.

I don't eat meat often and I have dairy issues, but I'm interested in bee larvae oddly enough. It tastes like mushroomy bacon, lots of fat and protein but with some sweetness too.