Archived threads in /ck/ - Food & Cooking - 614. page

I went to this cringe worthy business dinner where they served that at the end. it wasn't bad but i'd rather have a qt take a shit in my mouth than drink beans from monkeys but that's just me

>>9107811
It's shit

>>9107811
I think since it became popular they torture those monkeys and force feed them the beans so idk, kinda conflicted. But I would still drink it

>>9107750
make an hot sauce of course or many hot sauces with different flavours. Mango or Kiwi or Pineapple all work pretty well. Cucumber with sugar and vinegar will stay good a bit longer. You can also freeze them to preserve them longer. Or have a chili eating contest with some friends.

>>9107750
Oh look, it's this exact question again.

Dry them. Make hot sauce. Pickle them. Ferment them. Make chili jam. Rub/marinade for Jerk chicken or Piri-Piri. Homemade BBQ sauce. Make a big ass batch of chili. Freeze them for use later. They make a reasonable substitute for Thai chilies in various curries and stir fries.

>>9107750
Put them all in a bowl and use a hand-blender to pulverise them. Enjoy.

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it's red bull for women

>>9107730
i get fracking vibes from how the refer to the sweetener as a "propriatery blend." I guess it's not really different from putting "spices" in the ingredients, but combined with the cleaning chemicall taste these things have I'll never buy a second one.

>>9107730
Commercial made me giggle like an idiot.

looks like SHIT

>>9107541
Sorry, in English?

>>9107541
Because it's an investment. You can just whip up a ragù. My mother would stew the ragù overnight with sausage and pork chop and add meatballs the next day; my nonna wouldn't add meatballs, buy would substitute pork chop for the far superior short rib. In both cases, you need time and energy to break down and stew the pork bones.

The only time I've seen a ragù that held a candle to ragù napolitano was in Rome, where they do a ragù with oxtail and celery. It's amazing and the beefy-celery flavour almost reminds you of a British roast, but infinitely better. However, in all cases, a good ragù requires bones to be stewed over a long period of time.

>>9107380
or - consider this - you could hang yourself in the garage

>>9107380
Please stop Fieri I can only take so much of your sauce.

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>>9107396
Didn't need my sides anyway

>>9107303
huh?

>>9107303
>vapor lock
wasnt this in the simpsons? is it a real thing?

>>9107308
That and 'Speed Holes'

one of these days i'll make this

https://www.youtube.com/watch?v=k8quFCxn7-U

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peanuts rhymes with penis

>>9107138
Not really though

>>9107145
American detected

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Wow, good job, keep it up!

i flew out for a 1/2 day interview for a job and stayed an extra 1.5 days to eat hamburgers at a bunch of different places.

>>9107107
I was going to take a cruise to Cuba in October until Trump fucked that shit up. All I wanted to do was eat the food in Havana.

Puerto Rico for rum and mofongo

>>9107092
I come from a reality where heinz was actually called hanz ketchup. It was fucking horrible.

>>9107092
That's disgusting

>>9107092
What the fuck is this supposed to be?

>>9107090
If you were a poor Indian college student in America you'd buy your spices in bulk from an Indian grocery and mix it up yourself.

>>9107093
why ur food stink up my apartment fig.

>>9107097
>t. dude who's probably fried bacon this month
>no wait i know you have, because i can still smell it

I fucking love poptarts and have been known to consume a poptart with steak

and not like fucking steak and shake either like I reverse seared a ribeye with rosemary and garlic like a fucking master and then cracked open a blueberry poptart and didn't feel an ounce of shame

Tastes great if you pour it over beef, chicken, lamb, turkey, pork, venison, goat or elk meat.

>>9106996
Friday night fish fry, you non-papist scum!

It's a key ingredient in noodle soup base, which can also be used as a simmering/braising sauce. 150ml to 2tbsp soy sauce, 1/2tbsp mirin, and 1/2tsp sugar, boil off the alcohol.

In the past week I've used it for:
Above, mixed with cold wheat noodles, use as bed for a chef salad (I went with charsiu, omelet, red onion, homemade sauerkraut, radish, and chopped tomato)

Above, eggplant and sliced pork stewed in 1/4 cup of noodle soup base, 1/2 cup of water, and 1tsp of honey

Dashi alone, a can of tuna sauteed with snap peas, garlic, and red pepper, once cooked add around 1/3 pound of spaghetti and 2tbsp each of dashi and lemon juice and panfry quickly while mixing together