What does /ck/ think of my doughnut?
Also post some better doughnuts (either healthy ones or objectively better ones)
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>>9008062
Would eat/10
>healthy donuts
It's a pastry! Healthfulness isn't a concern here.
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>>9008071
Well like actually jelly or jam instread of the synthetic stuff
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>>9008099
Oh I see. When I hear "healthy donuts" I think of stuff like "healthy hamburgers" like veggie burger crap.
I'm trying to imagine a veggie donut now.
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Does /ck/ like bananas?
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they are ok I guess. I always feel like such a fag eating one though.
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I'm eating 3-5 a day usually
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I have to take these big manly bites so it doesn't look like I'm enjoying it.
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why did pepsi change their formula from this? it's almost as good as coke. much better than the modern formula
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>>9007998
I didn't care for the ginger or citrus but regular and black currant were both really good.
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>>9008018
I haven't tried the citrus yet. The currant is my favorite with ginger and regular tied.
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The ginger isn't perfect, but it's a lot better than any other widely availability ginger soda here. I'd have to drive 40 miles or order online to get better.
I dislike their rebranded Pepsi.
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Goat cheese virgin here. Tell me what the goat cheese experience is like.
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Bags of salty coins and milk
Come to think, that's probably not even far off
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>>9007990
the best goat cheese tastes like a healthy young lesbian virgin's creamy cunt
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Ate some on a cruise ship and almost threw up.
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What beverage do you recommend to wash down hot, crunch fries?
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>>9007966
semen
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Orbitz. Its like semen only better.
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>>9007966
hot cum
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Just bought myself some msg, what are some good things to put it on? I added some to steak and it was pretty good.
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Is there any reason for me NOT to replace all my salt usage with MSG instead?
From what I hear it's basically salt, but better. No downsides.
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Anything you'd add salt to...
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>>9007857
I heard it gives you cancer in your ass
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so, /ck/, what did you eat today? i'm curious.
me? i had two toad-in-the-hole for breakfast, along with strawberries and blueberries. i had never had them before, m made them for me.
for lunch i went to a nice local pay-by-weight buffet and had a little spicy baked catfish, a little spicy baked chicken, fried shrimp, mac and cheese, and a big cuke/tomato salad w blue cheese dressing.
for afternoon snax, i'm having a cheese plate. brie and fontina with crackers and maybe some kind of jam or the rest of the strawberries.
for dinner i'm using the rest of the fontina to make mac and cheese using a technique i've never tried before, seriouseats' three-ingredient mac and cheese. the secret is evaporated milk, apparently. but it won't be three ingredients technically, looking at a budgetbytes recipe inspired me to add spinach and pesto. hopefully the wateriness of the former and the oiliness of the latter will balance out (i'm squeezing out the spinach as much as possible but it will still be a little watery). might also make lemon-garlic sauteed green beans using the cook's illustrated recipe (a tried-and-true fav technique that involves two quick rounds of browning with a short steam in between, all in the same pan, easier than it sounds). only wish i had more fruit for dessert :'(
how about you??? what have you eaten today???
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strawberries and a couple chunks slices of decade old cheddar
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Oatmeal with blueberries and horlicks powder
Mocha kitkat
Crisp indian-spiced basa with caramelized onions on rice
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>>9007863
oh man! you sound hungry :( eat something, maybe beans and veggies?
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do you ever make old white person food?
i just put a macaroni casserole in the oven
complete with pyrex bowl
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Chili Mac n Cheese is hardly an old people food.
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i make egg noodles for my own pasta, super cheap and ya get to get messy...
actually i think i may do spaghetti casserole tonight...thanks, that sounds great
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>>9007843
Yeah, I made a beef Wellington last week
Anonymous
Recent Culinarily Creations 2017-06-03 06:36:16 Post No.9007796
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Recent Culinarily Creations 2017-06-03 06:36:16 Post No.9007796
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Recent Culinarily Creations
Anonymous
2017-06-03 06:36:16
Post No. 9007796
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Ever open your fridge and pretend you are on Chopped? What sort of things have you come up with?
Post photos of meals you cooked recently that you feel proud of and answer questions/give tips.
Pictured is a Panko covered chile relleno filled with veggies cooked in acho chili. Its sitting on a calliflour/cojita cheese purée.
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Here is another.
It's chicken cooked in a chipotle sauce made from dried chipotles tomatoes and garlic. It's served on a tostada and topped with lime pickled cabbage and green onions.
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>>9007820
Here's the chicken by itself
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>>9007796
i stayed at my friend's for a week and we made great shit mostly out of what she had in her fridge already
made oeufs en cocotte with mushrooms, goat cheese, salted/shredded/drained zucchini, dill, garlic and cream
also made lunch bowls with paprika rice pilaf, the remainder of a half-used eggplant (sliced, salted, drained, oiled, and baked). i made a fake tzatziki type thing out of yogurt and lots of herbs she had on the verge of going bad: dill, parsley, cilantro, scallion. we put a fried egg on top of that too. the eggplant was so silky and rich.
your cotija cauliflower puree sounds awesome
>boiling hot dogs
What's the trick? People have to like them for a reason. Is it something in the water?
Do hot dog vendors keep old hot dog water for flavor?
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That's awful - hot dog water isn't like fucking Chinese master stock where you save it for 100 years
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>>9007644
>What's the trick?
You place the hotdog in boiling water.
Retard.
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>>9007644
>Do hot dog vendors keep old hot dog water for flavor?
Yes. Older establishments have hot dog water that goes back generations. Half is kept for each batch to provide a consistent flavor.
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>Last week
>Live in country where the population is known for eating monkey soup
>Decide to make "real american cookies"
>People online write great reviews about the nestle toll house cookie recipe
>Use google to convert freedom units to the metric system
>Pic related is the result
I'm a newbie on baking but I think I used too much butter...
The recipe said 2 sticks of butter and google converted it to 200g. The recipe also used "cup" as a measure unit for flour and google said it was 100g.
I thought it was too much butter while making the dough but American cuisine isn't know for being healthy anyway.
Here's the recipe:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Can anyone help me identify the problem? I want to try it again today.
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Do they taste okay? You need bigger baking sheets. The cookie dough spreads out a lot when its baking, so read about how big they say to make the balls of dough and how far to space them away from each other. Cookies regardless of nationality general have a ridiculous amount of sugar / butter. Maybe half the recipe or join the amerilard masterrace
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>>9007611
Agreed, looks like spacing is the issue (as long as they tasted okay)
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>>9007584
Just get a set of imperial measuring cups.
But yeah, each dough ball should be about an inch across, and they need to be like three inches from each other.
Anonymous
Chick fil A's Smokehouse BBQ sandwich 2017-06-03 05:08:04 Post No.9007576
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Chick fil A's Smokehouse BBQ sandwich 2017-06-03 05:08:04 Post No.9007576
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Chick fil A's Smokehouse BBQ sandwich
Anonymous
2017-06-03 05:08:04
Post No. 9007576
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Have any of you tried this yet? I've had it 4 times and it might be my new favorite menu item. Though I've seen a lot of people don't like it.
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>grilled chicken and barbecue sauce
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>>9007756
Sub for spicy yo.
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>>9007576
I would try it but I somehow doubt anything can top the spicy deluxe.
Pastrami, egg, and cheese on a hard roll.
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>>9007289
>Fully cooked yolk
ruined
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>>9007289
>yolk over hard
>egg on the bottom
DROPPED
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find a flaw
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>raw toast
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>>9007128
That's called bread, anon.
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>>9007128
its called "bread" dummy
whats the best way to cook a porterhouse steak?
i was thinking coating both sides with pepper then pan frying (without oil) for a minute a side
(i won them, dont usually eat beef)
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>>9007097
I'd suggest boiling them for 3 minutes per side
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>>9007103
flour, egg wash, breadcrumbs, then boil
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whethers its porterhouse, ny strip or ribeye, i usually do steaks the same way every time.
>roaring hot cast iron
>olive oil in
>steak in after oil is smoking
>flip every minute for 7 minutes
>4 minutes in, add butter, garlic cloves and fresh rosemary
>toss in the sauce while continuing to flip
>rest steak 10 minutes
>transfer to room temperature plate
its pretty rudimentary