Archived threads in /ck/ - Food & Cooking - 242. page

>All of us croutons huddled together in bag.
>buying bagged croutons instead of making your own

Not gonna bother reading the rest of your post because you are a shitlord who pays for seasoned dry bread cubes.

>>9315445
Learn to cook, faggot.

Granny Smoth.

Honeycrisp

Easy. Gala.

>>9314732
Some people just want to watch the world burn.

>>9314691
Probably the same people that cut the crusts off

If its just some generic non toasted white bread from the grocery store then yeah the crust is gross, but if its decent bread no reason to throw out the crust

The heel of sourdough is the best part

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>>9314551
have you tried just grilling the eggplant? (Pic semi related coal roasted eggplant on naan with sumac and yogurt sauce) I can't really fathom baba without a flatbread of some kind.

Hunk of onion

buy a non grain flour then and make your own flatbread like chickpea or light buckwheat or most gluten free flours.

Leaning toward reporting ya

Pre-Shredded Cheese is actually a good source of fiber

>>9314376
i do what i want

>>9314211
I like that serbian pop, enjoyed it in belgrade. reminds me of dr.pepper a bit.

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Surprisingly, it's not a gay bar.

don't know about excessive fat but I recommend adding turmeric to it to make "adobong dilaw"

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>>9314024
What sort of low-intellect negroid are you that you don't understand the principle of "draining off the fat" before serving?

>>9314024
What kind of adobo? Chicken pork? Also what >>9316063 is completely correct. The fat has to be drained before adding liquid.

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white pudding is inferior

Enjoy gut cancer m8

>>9314480
How so? It's not burned

here are some of my roommate's staples

>frozen pizza, plain lettuce on the side
>pasta, with cold ragu dumped on top straight from the fridge, plain lettuce on the side
>frozen fish and french fries, plain lettuce on the side
>pizza pockets/bagel bites/frozen pizza-y item #53897587, plain lettuce on the side
>all of which is copiously covered in ketchup
i have never seen him eat anything else at home

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>not learning to cook from your parents while growing up
unless you didn't have them at all growing up, if they didn't teach you stuff in the kitchen they failed as parents. being over the age of 20 and only knowing how to make mac and cheese and ramen noodles is a complete embarrassment.

>>9313493
oh i forgot one
>kraft dinner with chunks of hotdog, plain lettuce on the side
he also covers in in ketchup

cum. if you make it yourself it's net zero calorie

>>9313415
does eating someone else's cum amount to a calorie intake??

>>9313361
You mean grilling? Barbecue is something similar to but different from what your pic shows. Mainly in that barbecue is meat that is smoked over a long period until tender and is given a dry rub and/or sauce. A grill may or may not be involved. But autistic semantics aside, I do have a few favorite things to grill. A London broil does wonderfully when marinated for a day and grilled medium rare, plus it feeds a whole crowd. Giant portabello mushroom caps seasoned, grilled, and then eaten on a bun like a burger is surprisingly good, satisfying to both vegetarians and meat eaters. And of course, some grilled pineapple rings brushed with soy sauce make a great addition to any burger as well as a side dish unto itself.

>>9313393
pineapple should have seemed an obvious choice to me but i will try them with soy sauce
grilled portobello sound fantastic, would you season them at all or just slap em on the grill as is?

>>9313403
>>9313393
oh you mentioned seasoning im retarded nvm
what kind of seasoning would you use?

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>>9313301
What's not to like?

>>9313301
i don't know where you live but where I live they aren't allowed unless it's a service dog. people can eat with their dogs at outdoor tables though

Fun fact: the ADA no longer recognizes emotional support animals as service animals. You can legally kick these people out if you wished.

just depends on what you want. with a stew the aim is usually to have the meat flavour the sauce, and have the sauce be a little lighter, because you're drinking it up with a spoon. with a braise you often serve the piece of meat intact on a plate and reduce the braising liquid to an intense sauce, or you shred the meat and bind it with the sauce to stuff it in something or whatever

you can braise on the stove, you just won't get the glazing effect on the top and sides of the meat, and less caramelisation of the sauce. same thing with half vs full submerge. you want a substantial portion of meat to get the effect of browning and you want the liquid to reduce to a saucey/glazey consistency.

oxtail usually gets stewed i guess. i think if you have one big piece of it, braising it with guiness then serving it hot and steaming with the guinness glaze over the top and pickled radishes and turnip mash would be pretty good, cause you can sort of drag the meat away from the centre bone with a spoon

Buy a pizza stone.

>>9312700
Seems neat but a bit pricey and inconvenient for me at this very time

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>>9312667
One can just get a mixer, pour flour, olive oil, salt, start mixing, slowly pour water until the mixer is stopped by the solidifying of the dough, and cook that over a pan with some olive oil.