Archived threads in /ck/ - Food & Cooking - 264. page

>>9310851
Japs aren't human

>>9310851
>carbs are bad
Said no functioning human ever.

>>9310851
>who eat a lot of all three of those things

you ever see a japanese person eat? their portion sizes are ALOT smaller than amerilards. plus they eat a shitton of fish, and vegetables. and they actually DO NOT consume alot of sodium compared to western nations.

>>9318034
the yellow stuff
some vegetables
some noodles
and some of the red stuff

>>9318034
I'll take whatever is next door. Fuck Shitty Wok.

> chicken tikka masala
> pilau rice
> chapati

Then probably back for seconds, like the fat cunt I am.

wa la

>>9317685
Look at it this way, your body is well equipped to deal with this sort of shit. Worst case scenario, one of those eggs stays in your throat. Drinking lots of fluids will fix that, so you should be fine. Just stop eating shit and check all your dishes. The dishes are probably your point of contamination.

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>>9317685
Thats fucked mate. Maggots in the jar of sauce perhaps is what youre implying? Why did you !eave it setting out for 2 hours?

>>9317581
i like alton brown but posts like this lead me to believe youre some false-flagging fuck to make people hate alton brown

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a weak man who found strength through religion. good for him I guess

>>9317665
>religious people are all weak
>t. edgelord von atheist

Gnocci cooks extremely fast, you might have just overcooked it. When they start to float they are done, but you want to catch it right before this happens/just as it starts to take place because they'll keep cooking a bit after the heat is off while you move the pasta to strain it.

Potato gnocchi aren't too difficult.
Mash some potatoes, plain. No salt. No dairy. No nothing. Just potatoes, mashed. That's it.
Get 500g of the mash and add three-to-four eggs to it.
Add strong white flour or fine semolina flour a little at a time until a workable dough is made. The amount needed will vary according to a few factors, namely what constitutes "strong flour" where you live, the moisture of your mash and the relative humidty. Just keep adding until it "feels" right.
Knead to achieve the proper texture.
Roll into long dough-snakes then cut into tiny pillows of dough.
Scrape each pillow gently with the tines of a fork to achieve the ridged form if you don't own the proper utencil for it.
I highly recommend drying the gnocchi for a bit before use, at least an hour and up to overnight/eight hours.

Variations: blanch, shock, drain and squeeze 100ish g of fresh spinach of excess liquid then run through the blender with the eggs. Add this spinachy egg mixture to the mash and proceed otherwise as normal.
Swapping some of the potato for carrot or European pumpkin (which is not as sweet as American pumkin) is also nice, but may require the addition of potato flour.
Talking of which, mash made from potato flour is infinitely easier to handle than mash made from fresh potato. Combine 100g potato flour and 400ml water to make 500g mash, perfect for the instructions above.

>>9317291
Good advice
>>9317291
Great advice

Thank you guys

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>>9317044
heres the crosscut part of the fat frying for 15 mins so it melts.

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>>9317046
here the sexy bitch goign to the oven. i put some water to get some sauce and keep it juicy. see you in two hours.

Interesting, what cut of pork is it?

>>9316866
Nah
It's okay but not worth the price

5 Guys tastes good but not THAT good enough to warrant the price. It's the type of thing to try once just to experience it, but don't make it a habit.
t. live 5 minute walk from a 5 Guys

I'd imagine it would be worth it in Germany. The reason it's looked down upon in America is that it basically emulates any neighborhood non-chain fast food burger place. They use fresh ingredients with simple seasoning cooked to order. So a lot of their urban locations you pass 10 of the places they're trying to be like. I'm assuming this isn't the case as much in Germany. The option to add as many ingredients as you want to it is a nice touch as well.

Also keep in mind that a small fry there is enough for 3 people.

Not gonna disagree with people saying it's overpriced but it's a 7/10 burger.

How is this dumb.

Gluten and lactose is virtually everywhere, even in non-obvious shit, so it's not a bad idea to indicate that there's none of it.

>>9316825
Need to advertisse to tanned hispter nu-germans

>>9316828
This.
Unfortunately common sense doesn't work anymore. You have a lot of products that contain ingredients you would not expect them to. There might be something added to conserve them.

>>9316559
I'm in the US. Where could I get. Boy piss virgin boy piss? No older than 9? Could I use my own piss? Would it not be as good?. I'm not a virgin so it won't be virgin boy eggs.

>>9316559
Just do it yourself, 29 year old virgin piss should be similar

>>9316588
I've fucked a fat girl when I was 12 then I fucked a skinny butterflies when I was 20 and I fucked a decent 6 out if 10 multiple times between 24 and 25 so my pee isn't virgin pee. But would any virgin piss work? I am serious about eating these eggs.

>>9316437
fuck you

Bigger fish have more mercury but you still will not get mercury poisoning unless you eat like 15 cans of tuna a week for a year.

Brisling in oil is great, canned salmon is okay, smoked mussels are pretty good.

Mercury makes you stronger.

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you didnt even read it

>>9316272
>bubble tea
Literally /r/AsianMasculinity: The drink

>>9316272
Why the fuck is everyone so obsessed with bubble tea, it's literally just chewy overpriced flavoured tea

i go to tourist area bars so its more impersonal. the bartenders and waitresses are expertly superficial and recognize when someone just wants to drink.

neighborhood bars are for people who want a social group to drink with. not for everyone.

>>9316167
Several places now know what a sui-cider is thanks to me but apart from that I don't really drink enough to make a habit of going down the pub.

>>9316167
Hey I've been doing this at the local bar. I'm friends with all the bartenders and most of the times if they're not busy they'll slip me a free drink.

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The chili dogs at the back are me.
Bald and unpopular.

This is getting too meta.

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I really like the detail that went into McChicken Chan. The colors all come from the sandwich, seeds on her dress, and little chickens a bit higher up. Truly the best fast-food waifu.

>>9316073
10-oz. pkg. lasagna noodles, uncooked
1/2 lb. ground beef
1/2 lb. ground Italian pork sausage
1 onion, diced
1 clove garlic, minced
14-1/2 oz. can Italian-seasoned stewed tomatoes
26-oz. cans tomato paste
2 T. Italian seasoning
3 c. ricotta cheese
1/2 c. grated Parmesan cheese
2 eggs, beaten
2 T. dried parsley
salt and pepper to taste
16-oz. pkg. shredded mozzarella cheese, divided

Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage and onion; drain. Add garlic, undrained tomatoes, tomato paste and Italian seasoning; simmer for about 10 minutes. In a large bowl, blend together ricotta and Parmesan cheeses, eggs and seasonings. Spread 1/2 cup of beef mixture in a lightly greased deep 13"x9" baking pan. Layer as follows: 1/3 each of noodles, cheese mixture, beef mixture and mozzarella cheese. Repeat layers, ending with mozzarella. Cover with aluminum foil. Bake at 350 degrees for 45 minutes to one hour, until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.

>>9316175
>serves 6 to 8
Or 1 moderately obese cat :^)

>>9316073
Amusing thread!

https://youtube.com/watch?v=IrGurGUzBII

>>9315983
looks good but that sour cream frightens me :) go on...

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I'm interested. But that steak looks pretty bad for HEB standards. Pic related are some select ribeyes I get from HEB in my area

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(Mostly) chopped, steak being patted dry as I will be cast iron cooking it, got a pic of the label for inspection anon.

The sour cream was a mistake, i was going to bake a potato, but ended up boiling some red potatoes not yet seen