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I scraped this sludge out of my deep fry setup after only one fry. Wtf, this shit looks like bile from a cancerous liver. I went ahead and used it a second time but it seems fucking dangerous.
Do you reuse oil for frying?
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>>9129652
bacon grease
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>>9129652
These guys do. They've been doing it for the past 105 years.
https://youtu.be/URM04TnbIr4
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>>9129652
Where can I get a stove with purple induction pads?
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>Watching cooking show
>They go on a "Hunt"
>One second clip of the butchering process
>No images/video of the animal being butchered
>Now they're cooking with no real image of the meat
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Anonymous
New Hilarious Cooking Show 2017-07-04 11:01:04 Post No.9129570
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New Hilarious Cooking Show 2017-07-04 11:01:04 Post No.9129570
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New Hilarious Cooking Show
Anonymous
2017-07-04 11:01:04
Post No. 9129570
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Big black guy shilling his baking products is making some pretty hilarious and unwatched videos.
https://www.youtube.com/watch?v=yWgDYYBU_A4
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HOL UP
If you grill unshucked corn, how do you know when it's done? I just pulled it but I'm not sure if it's serve worthy. Is there a way to tell?
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>>9129417
Are you retarded or just retarded ?
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>>9129487
just retarded
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>>9129417
>grilling unshucked corn
>not owning a probe thermometer
>not experimenting until you know the right timing
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I don't know what I should use in a dry rub. All of the recipes that I looked at have said
>brown sugar
I went to a store, and they had light and dark brown sugar. Does it really matter which one I use?
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do not, DO NOT, use light brown sugar. ONLY use dark brown sugar. seriously.
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>>9129247
Brown sugar is just regular white granulated sugar with molasses added. Light has less, dark has more (or differently processed molasses).
Using one or the other wouldn't matter unless it matters to you. Personally, my palate wouldn't be able to tell the difference, considering all of the other flavors in the rib rub.
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What are y'all making for the 4th? I just made some grape salad!
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Pig disgusting, OP.
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Fuck that guy; I think OP looks delicious.
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>>9129146
Hotdogs. That's it just hotdogs.
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>The Cutlet Wrap
>Chicken cutlet, roasted peppers, shredded chedder, bacon, and ranch dressing
Does that sound good to you /ck/? Image unrelated
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>>9129014
Sounds pretty standard
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add some lettuce and onions, skip the roasted peppers, and i'd be into it
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>chedder
so i have a bunch of kiwifruit, and habenero chillis, i wanted to ry making some kind of sauce type thing like a relish i guess with the kiwi, chilli and onion and stuff, do you guys have any ideas on how to do it or make it better etc? i was thinking kiwi chilli and onion
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>>9128977
It's going to be a fleeting relish because of the acidity involved, so only make as much as you want to work with. Beyond that I would try to tie it all together with an orange or pineapple juice. Not a lot though.
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>>9128977
Make a preserve.
Thank me later.
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Hey guys, first time poster here.
So i love doing weird cooking experiments and BY FAR my most successful is sriroats.
So i prep a cup of oatmeal, boil it in the pot, then after its finished I add a teaspoon of honey to dissolve inside and then I add a couple of squirts of sririacha sauce and mix it together with a spoon. Any crazy experiments you love?
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Hi /ck/, I need to make dinner later tonight and I have no inspiration. I'm not a terribly picky eater but I do avoid eating mammals unless it's local small farm raised, or hunted and killed.
For reference last night I did a roasted yellow squash bisque (came out ok), grilled cheese on pumpernickel with whites boars head american cheese, freshly fried kettle cooked potato chips and pickles spears.
Previous night I did pan seared salmon on roasted zucchini coins and lime infused rice.
Thanks in advance for your suggestions.
pic unrelated
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OP here, guess I'm doing a turkey meatloaf for meatloaf sandwhiches and I'll do some more fries to make use of the sesame seed oil while it's in good shape
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>>9128808
>pumpernickel
Good call.
Anonymous
Gweilo obsession with dairy 2017-07-04 06:22:07 Post No.9128685
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Gweilo obsession with dairy 2017-07-04 06:22:07 Post No.9128685
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Gweilo obsession with dairy
Anonymous
2017-07-04 06:22:07
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Why are Westerners so obsessed with animal products?
>red meat
>milk
>cheese
>other dairy products
Do you realize that to us Asians all you Westerners smell like spoilt rotten milk? You don't notice it because it's all you know. But it is everywhere you go.
Why would you consume so much?
It's not even good for your health.
All that acne comes from dairy.
You are literally stealing a calf's nutrition to fill your fat pork bellies.
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>red meat
Delicious and abundant
>milk
Calorie, fat, and protein dense.
>cheese
Same as milk and goes great on everything.
>other dairy products
So is your problem with "animal products" or "cow products"?
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Well stay in Asia smelling like shit then.
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Don't respond to obvious baiting.
Never trust someone who identified itself as a filthy gook.
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Tell me how to get the best cup out of a moka pot.
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Medium-fine grind (about the same as drip, finer than pour over), fill grind cup fully, but no overhang, do not compress grounds, they need to be loose
Only wipe with paper towels and water to clean
Pre heat the water in a separate vessel, then add to bottom (this is so you can instantly begin boiling as soon as you assemble)
Medium heat, bring to a brew quickly, drop heat as brewing goes
Pour as soon as bubbling sounds start, despite a little more still coming, that rest will be overextracted
Starting with cold water tends to cause a bitter brew, because of how you are heating up the entire pot, and how the water goes so slowly through the ground
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>>9128715
With mine, I only get half of the coffee I used to. Is this because the rubber seal is going bad? I've had it for a few years.
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>>9128721
A properly brewed pot of moka will not often spit up all of the water / brewed coffee. It's just staying in the grounds / bottom of the pot. If it doesn't rise, it isn't brewed properly as it didn't hit the brew time / pressure that makes moka so good.
To change output volumes, grind size matters, but heat transfer matters more. If you heat too quickly, you will get very little coffee. Try lowering your heat. Smaller 2 or 4 cup moka pots can work very well on lowest heat settings.
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So I heard you wanted to be a chef.
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>>9128649
Its true, I no the costumer is all ways write.
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>>9128649
Just skimmed that image and saw enough cringe material for 20 unironic Pinterest posts. Some clueless, frumpy 40-something actually took the time to make this...
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>>9128672
I'd say some clueless 20 year old.
From /ck/.
Anonymous
Cooking beans out of a bag 2017-07-04 05:43:26 Post No.9128548
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Cooking beans out of a bag
Anonymous
2017-07-04 05:43:26
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Hey /ck/, when it comes to using beans out of a bag in a recipe that calls for canned beans, do I boil them according to the bag and then follow the recipe, or do I just soak them and then they're good to go? What about lentils? Pic related, I wanna try roasting some garbanzo beans. Looks easy enough and I like peanuts so I'm hoping it works.
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>>9128548
Simmer them until fully cooked then follow the recipe. Soaked beans are still hard and gritty if you try to eat them without proper cooking. Same goes for lentils, although lentils only take around 30 minutes to cook whereas other beans take 1-2 hours.
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>>9128568
Thanks, that's what I figured but I wasn't sure.
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>>9128580
No problem. Roasted garbanzo beans are really good by the way, as long as they're cooked properly. Don't rush it because if they aren't roasted properly they'll end up kind of hard and dry but if you do it right they have a nice crunch. If you know of any Indian grocery stores, they'll usually sell similar crunchy chickpea snacks that you can try.
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What a terrible fucking fruit
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you're a terrible fruit
sage
>>
If it's a fucking fruit you're after I suggest this
https://www.youtube.com/watch?v=JgV6F7YP448
Honeydews are for eating.
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>>9128429
It's gets worse each time you eat it