Archived threads in /ck/ - Food & Cooking - 593. page

How much money do you have?

>>9130255
It's all the same shit

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>>9130255
Anything Raoh

yes, i have this pan with no handle that works really well.

>>9130175
A cast iron with a seasoning going on 10 years, and a victorinox chefs knife (more than enough for me)

90% of all cooking can be done with these can a pot.

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>>9130175
I have a dutch oven I love and a black paring knife I call my rambo knife, because it's black, that are my go-to tools.

I also have a custom cutting board I adore, a handful of other knives that I wont name drop, and last but not least my favorite saute pan.

I mean I could go on, but a shout out to my wall mounted knife magnet.

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>>9130110

>>9130110
I drank two cups of tea today in honor of how my forefathers dumped tons of it into Boston harbor.

>>9130110
Steam sales over and I'm fucking doing.

It's just considerate to use them. Cold beverages can permanently leave rings on wood and hot drinks like coffee can spill over the edge staining the surface it's sitting on. I don't see the problem.

>>9130127
Hot beverages can leave rings too. I generally don't use coasters at my place, but that's because the tables I have were already beat to fuck when I got them. Nothing I do short of taking an ax to them will damage them further than they already are. Now if I had NICE tables, you bet your ass I'd use coasters and ask my guests to as well.

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get these stone coasters, they actually absorb shit

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>>9130002
Found a few things

https://www.popsugar.com/food/photo-gallery/24458233/image/24459484/Use-Milk-Solids-Clarified-Butter

>Rather than tossing out the milk solids, use them as a finishing oil. Melt the milk solids over steamed or grilled vegetables, or mix the solids into mashed potatoes or rice. Otherwise, try kneading them into bread dough for a buttery flavor.

http://meesosweetandspicy.blogspot.com/2010/08/what-to-do-with-milk-solids.html?m=1

>Mix it with sugar to form a condiment

https://www.google.com/amp/s/amp.reddit.com/r/AskCulinary/comments/392ahz/after_clarifying_butter_is_there_anything/

>toast them and add to cookies

https://lakshrecipes.wordpress.com/2008/07/12/nei-kasandu-a-deliciously-simple-way-of-using-leftover-milk-solids-from-making-ghee/

>make nei kasandu

best thread ever

Bun, not toasted. Burher way overcooked, wouldeat/10 though.

>>9129926
fuck my life, i want to eat that burg

you chop onions like i attract girls

Fish fillet!

THAT FISH SO COLD

Bitch order the most expensive fish on the menu.
Probably dover sole.

>>9129912
Getting ready for prison?

>>9129998
I'm just curious about how it really is.

http://www.wcax.com/story/10002909/the-recipe-for-nutraloaf
>INGREDIENTS:

>6 slices Whole Wheat Bread, finely chopped
>4 ounces Non-dairy Cheese, finely grated
>4 ounces Raw Carrots, finely grated
>12 ounces Spinach, canned, drained
>4 ounces Seedless Raisins
>2 cups Great Northern Beans, cooked and drained
>4 tablespoons Vegetable Oil
>6 ounces Tomato Paste
>8 ounces Milk, powdered, instant nonfat/skim
>6 ounces Potato Flakes, dehydrated
Doesn't really sound too cruel, all it needs is an egg and some spices

>>9129872
How do you live with those inferior genes?

>>9129872
I like dandelions. Cilantro gets old if I have it every day. Got a huge bunch of mature stuff for a dollar at the farmer's market. If you have a yard, you can toss some seeds (whole coriander) on the ground and it will keep coming back for a while.

>>9129872
It's literally genetic whether or not you like cilantro.

I got lucky because I love that shit.

>>9129826
Grind it up with a mortar and pestle then add it to boiling water for rice or couscous. Goes well with warm spices like whole cinnamon, clove, and cardamon.

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Paella is the default saffron recipe.

Here's a shitty one:

http://www.crazyvegankitchen.com/vegan-paella/

Add or remove whatever you want.

>>9129843
>>9129857
what about something without rice?

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Bone Stock How-to, recipes

https://paleoleap.com/making-fresh-bone-stock/

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Is there a quick way to make this stuff?

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Every penis on /ck/. And maybe every vagina, too.

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>>9129703
Wendy.

I would bang the real life fat Wendy IRL. If you can't handle that you're a fucken pussy and probably gay.

>>9129665
If you're going for well done, there's no reason to bother reverse searing.

Currently have their cuts going at 250°, thinking about letting them go for 2 hours, then I'll stick my piece in about an hour in

>>9129676
I get what you mean, but i feel like maybe i can still get a tender, juicy steak thats well done. I dont have a grill otherwise I'd go that route. Also i think steals are too thick for pan searing all the way