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Is there anything better than propane/charcoal grilled skin on chicken pieces and some beers?
No, there isn't
Anyone who says otherwise has sex with dudes.
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but i have sex with dudes and like charcoal grilling
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>>9027535
I too have sex with men and enjoy grilling. I've only really used propane but I'm thinking about branching out to charcoal
Anyway yeah that crispy skin is hype as fuck
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>>9027527
Tacos and beer are the superior combination, faggot.
How do I cook this, /ck/?
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>>9027438
Anonymous
what are you cooking RIGHT now? 2017-06-08 06:03:21 Post No.9027213
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what are you cooking RIGHT now? 2017-06-08 06:03:21 Post No.9027213
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what are you cooking RIGHT now?
Anonymous
2017-06-08 06:03:21
Post No. 9027213
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I am currently making a duck ragu with a leftover duck breast.
Thinking about fagging out and making pasta out of white asparagus. Or I might just eat it with fettucine, like normal.
>pic is lunch from a few weeks ago
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Jack Daniels and soda
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>>9027213
gonna cook the pasta soon.
>fuck asparagus
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I'm about to eat pic related.
Rice, turkey and beans with chili, meat spice and a bit of garlic powder. Delicious and good for bulking.
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addicting food/drinks
coffee
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>>9027092
*addictive
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not real big on coffee but those frappuccino from starbucks are good. just too expensive to drink.
but idk soda after you've drank it a while it's hard to drink water.
Why the fuck does cold cloudy apple juice taste so fucking good?
I always have to buy two bottles because I end up chugging down half a bottle as soon as I open it.
So fucking good.
Who's with me?
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Not me; I'd rather not get diabetes.
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>>9027043
Why would you get diabetes?
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>>9027115
Coke is 10.6% sugar. Copella is 10.3%.
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Every time I try to make chile poblanos it's mediocre at best and unedible at worst. I'd like to consider myself a very good in-home cook, yet no matter what I change I just can't get the dish to come out right. Does anyone have any tips for me? I broil the peppers, steam them in the bag, remove as much skin as I can, I stuff with Monterrey jack cheese, I use well-beaten egg whites with seasoning as the batter, I fry at medium temp oil. Sauce is tomato onion and seasoning.
I assume I'm screwing up a key step somewhere in there. Maybe not broiling enough. The peppers are always tougher than they are at the mexican restaurant, the cheese is never runny like at the restaurant, and the batter and sauce are rarely as good.
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Hey /ck/ quick question what is that honey combed shaped garnish called? And how do u make it?
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>>9026872
I might be wrong about this, but I think that's a type of tuile.
How to make? Google a recipe for tuile batter and make it a little bit runny. Dip a spoon into it and then drizzle onto a silpat from a height. Move your spoon around randomly to make the honeycomb pattern. Then bake it.
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>>9026872
No idea. I'm guessing aesthetically, they're attempting something nautical here, a coral sea fan kind of thing. If it's asian, it could be some kind of starchy batter cooked on a sil-pat. You'd have to play with the oil or sugar content to control how big the bubbles are, pulling apart from each other like that.
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>>9026872
>>9026877
Yeah I want to say it's a "Coral Lace" tuile wafer. I'm not like 100% on that but that's my best guess.
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Is there anything more degrading than having to WAIT for your fast food? Why the fuck did I even bother with the drive through if you're going to make me park and wait?
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>>9026802
They're reheating your old burger
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>>9026802
Cause it's still easier for your lazy, fat ass to stay in the car instead of getting out and going inside.
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>>9026802
>Why the fuck did I even bother with the drive through if you're going to make me park and wait?
You tell us. Whenever I get fast food I always make a point of checking the line. If it's a busy time of day and/or a long line then I just park and go inside. I find that I get my food much faster than waiting in line. I enjoy it when I've already gotten my food and am halfway through eating it whenever I see someone previously in line just start to drive away....
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What should I cook for dinner tomorrow, /ck/? I've chosen my dessert, which is persimmon pudding, but I have no idea as to a good main course.
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Chicken parmigiana
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I've seen persimmons used in salads with bitter greens. Maybe some broccoli rabe with a protein of your choice?
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>>9026712
a salad of watermelon,feta,mint and lemonzest (dressing: oliveoil,limejuice,salt,pepper
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HOT PAN AND NICE
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SU SU SUDIO
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>>9026509
What the fuck, is that Scott Kilmer?
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Is that eggman?
Hi /ck/, i bought a bunch of sausages today and wondered:
>is there a better way for me to cook this?
So i thought I'd come here. I used to be a kitchen help for a golf course kitchen. They had a steamer and grill for sausage making.
I have neither.
How can i make great sausages with the crap in my house?
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>>9026482
https://www.youtube.com/watch?v=PD5Xm6d41NI
but in oven and finish them on a skillet
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I just cook mine on a pan. Leave it a bit longer than you'd think so it gets a nice sear.
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>>9026492
Yep, you got me. Making this tomorrow.
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Hey,
have someone a good thai tea recipe?
When i make it, it will taste bitter.
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>>9026478
It's supposed to be bitter it's not a milkshake. Add more condensed milk
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>>9026488
thx, i will try it.
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>>9026542
>Leaving tea leaves in water past 4-5 minutes will lead to bitterness in most teas because more time puts in more tannins. In green tea, longer steeping puts more chlorophyl in brewed tea, which is extremely bitter.
I'd suggest steeping for less time too
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Post good, or your, wedding cakes
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This ones well done but I don't like cakes made to look like they're not even food
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Groom's cakes may be the gayest things on Earth, though
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>>9026272
can't decide if wedding cake or a 13 year old boy's birthday cake
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>go to wal-mart
>ground beef is $50 for 6 kilograms
>go to local store
>ground beef is 30$ for 7 kilograms
gg walmart but you suck
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you have to pay for quality
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>there are people with such low standards that they'll eat walmart meat
desu I'd just go vegetarian
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>>9026223
Is this photo from a set? I want to know if they used makeup for some shadows
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My grandpa was a chef in the Army during the 60s. I never met my grandpa because he died fairly early, but my dad assures me that grandpa was some sort of master wizard bread maker in the military. To the point where upper level officers assigned him to be bread maker full time and not see any combat lest this bread virtuoso get shot and die.
My dad says the reason grandpa was such a great bread maker is because his hands for some reason were relatively low temperature. Perhaps because of a lack of circulation or something, his hands were a few degrees cooler than average, and so this temperature difference allowed him to knead dough without activating the yeast and thus produced better tasting bread.
Is there any truth at all to hand temperature producing better bread, or is my dad bullshitting me?
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If that were the case bakers would dip their kneading hooks in cold water and shit before turning on their kneading machines.
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>>9026102
Yeah that was my first thought. Chefs would just immerse their hands in ice water if this suddenly made bread taste great. Or even further why not just reduce the temperature of the dough itself?
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>>9026114
Ya. The basics are there though. The colder it is the longer it takes to rise which lets the fermentation process affect the flavor of the bread more.