Archived threads in /ck/ - Food & Cooking - 538. page

correct op

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Fuck off spaghetti nigger, American cuisine is best

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>>9174617
Australian.

Fuck off you lol turd

Find place you want delivery from, call them and tell them this is your first time ordering and need help or foos recommendations. Give them your address. Wait. Pay currency in exchange for food, tip more than 15% if he was helpful.

>>9174335
What is Google?
Fuck off.

>>9174136
>im using tumeric instead of Saffron
lol

better just to skip the saffron unless you are trying to make some kind of fucked up ethnic fusion dish

>>9174150

Does it have a strong flavour?

I was only using it for colour really

>>9174186
for future reference randomly substituting ingredients whose properties you're completely unfamiliar with is not really a recipe for success

and yes, it's got a distinct flavor and aroma, you're going to end up with curry rice

poor latin americans traditionally switched to anatto for color when they couldn't acquire saffron, but it doesn't look like saffron color at all

just get some smoked paprika like normal people, saffron is nice to have but you don't need to wreck your food looking for an exact color match

>>9174110
Is this even a question? With a hard taco you have 2 eating options:
1) Try to eat it fast but end up with half the filling falling out in the process
2) Eat it carefully until the ingredients cause the shell to get soggy and bottom out

>>9174110
I prefer the hard taco crunch for ground beef
With chicken or steak strips then soft taco works better

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>>9174110
Using both of them at the same time is GOAT.

oh dude i love poop sausage! your work rules!

>>9174027

Greetings from the Management?

>>9174027
extruded fudge torte with chocolate sauce?

>>9173249
You gotta use a roux, cook it till you think you've burned it and then a little more. You also need to use the holy trinity; bell peppers(use green, yellow, and red if possible, probably called paprika in Spain), onions, and celery. Dice them up fine and sweat them like you would mirepoix. Another ingredient usually thought of as crucial is filé powder, or ground sassafras leaves. I have no idea if that's available in Spain or not, but you can get away with not using it. Usually it serves as a thickener as well as a seasoning, but your roux should take care of thickening it nicely. You can also add okra if you like it, which should thicken the gumbo further.

Tomatoes are optional and somewhat controversial among people who make gumbo. Some think tomatoes are a nice addition, others wouldn't even consider putting them in. Personally I like them. For additional seasoning, you want to go kind of spicy. Chili powder is a nice level of heat, and you can add a little of your favorite hot sauce as well. Since you're working with Spanish ingredients, a smokey twist would probably be good to do, maybe throw in some kind of smoked Spanish sausage or pork. I don't really know a lot about Spanish food. Don't forget to balance out the heat with an herb or two, parsley and oregano would work well.

>>9173276
...mom????

>>9173278
Nah, I'm just a Southernfag from NC who likes Cajun food and takes notes whenever possible.

I feel like it was coined by someone who spent too much on a meme knife

>>9172433
Only a bad carpenter blames his tools.

Dumb. I have a benchmade and only just learned how to make a basic roux

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I use this to trigger Mexicans

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>>9151898
that's at my school

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>>9174143
>Plz no bully
dollar store ingredients

fucking BARS meat, I aint gonna bully you but your guts are going to beat the ever living fuck out of you later.

Also, carry on.

>>9174155
I am a poor grad school fag so if it is on sale then I will buy it. I can live shitty now for a better future or live better now for a shitty future.

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Knead, knead, knead yo' dough...

Bluefin Tuna, Yellowtail Cheek and an Oyster shooter to start please!

>>9171553
I usually get a spicy salmon roll and then pick a second roll based on what I'm in the mood for and what sounds good on the menu. Probably an eel roll or something like that.

>>9171553
I'd order a bullet because I'm not a weeb

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>>9167116
>Air Fryer
Just use an oven ya dingus

>>9167145
/thread

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>new trendy device that does the same shit but wants to be different and rape you of money

I swear to fucking god if I have to deal with more of this libtard shit on a daily basis I'm going fucking smash a window with my fist. Stop ruining what was once a virgin society you filthy fucking mentally ill freaks

lads

Rearrange coffee and chocolate flavour drinks

I'm usually the only one there buying exclusively whole plant ingredients.

that dude looks like a broad, but I'd take the lot of it

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Also can you eat the crust?

>>9151536
Hit me up with the Gorgonzola and Roquefort maître.

Bake chicken as in portions? What temperature? Need a few more details to really give my opinion, but if you're roasting a full chicken under a broiler then set the rack aside and just lay the chicken atop a bed of aromatic vegetables.

Its called marinating. You cunt whore you.

>>9176284
I basically make huge containers full of chicken breast/thighs to last the work week. I've been doing 400 - 420 for about 45 minutes.

I also forgot to mention that this is a question for breaded chicken.

>>9176194
Great thread OP

>>9176194
non american here

just a measuring cup

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>>9176194
>prepare one boot of tots
Really America...?