Archived threads in /ck/ - Food & Cooking - 850. page

>>9003961
I've heard Peter Pan tastes like ass

Jif is kino
Skippy is cinema
Peter Pan is a flick

I always had skippy as a kid but now I grind my own. They all taste the same.
So Skippy I guess

>>9000699
Mead is pretty tricky to get right. I've tried multiple home brewed meads and they were never fantastic.

Find a place that sells Mead near you and try a bunch out to figure out what flavors you like and make sure not to skimp on any of the ingredients quality if you want a really fine Mead. Also expect it to take months before it's really good, bulk aging is important and takes forever.

>>9000699
i started recently as well! a good honey is essential, and aging your brew

if you have bad honey make melomel

tons of good video tutorials out there

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>>9000746
I've had a bunch of different meads. This one was my favourite.

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Scotch

>>8997361
>Implying scotch isn't needlessly harsh and hard to drink

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>>8997347
Best whiskey is rum

Retarded, because now I cant tilt the cup in any way without my food falling out

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>>8989922
And at 20.95 I don't want ANY food falling out. What, that's like 30 cents falling into the abyss for every dropped fry!

Fuck you, Hal!

>>8989915
>genius is a verb
Dumb Shart detected.

>>9007037
That's a pretty big (((citation needed)))

>>9007037
>A Sheep No More

hahahahah

>>9007037
I'm going to need some sources on this one, buddy, because i'm pretty sure that people are still having kids.

>>9006631
>smoking ribs
>with bbq on them

rinse that shit and start over. probably will take 8-12 hours.

>>9006637
Oh really?
I thought sweet and sticky would be good.

>>9006643
i only know about tennessee bbq and you dry rub it, smoke it, and when it is done you have your sauce.
texas-style bbq is with the sauce on the meat as it cooks.

>>9006246
Not clicking the video and calling right now that it's just a hot sauce called Plutonium like the mad dog stuff

that kid is a fucking trooper

>those retard thick slices of pepperoni
nope

>>9006243
sick

>>9006270
i've read the first two parts, after skipping the author's life story. i've already learned a lot about the science underlying bread making.

tempted to make my own starter this weekend.

>>9006280
starter as in a mother? or a pate fermentee?

>>9006121
tartar sauce

how is this even a question?

>>9006121
Fuck! Fuck! Fuck! I hate having worked this hard not to have any motherfucking Rémoulade! Fuck!

shit troll

but ranch dressing instead. nectar of the gods

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I can't follow directions either. It's cool.

>>9005990

Sucks for you.

>>9005990
>>9006016
the only way you can fuck that up is by overcooking it
stop frogposting for 20 minutes straight after putting shit on the oven and maybe you'll actually not burn it, dumb frogposters

potatoes au gratin gets bitches WET

>>9005884
Jalapeno cornbread. Seriously.

>>9005890
That sounds terrible with lobster in my opinion. Dipping lobster in butter and then horribly heavy potatoes and cream and cheese?... need at least something else to palate cleanse

Wild rice, grilled asparagus, brussels sprouts, or zuchinni, roasted mushrooms, risotto, sauteed snap peas, something green and crunchy with a lighter carb isnt a bad combo. Soft bread and caprese. Something to contrast.

>>9005818
>keeps a jar of jelly beans for his milksteak
dude, youre pretty sweet dude.

I've always thought that pantries were the coolest thing ever. I grew up poor and in a small house so the only times I saw them were on shows/movies and at friends houses. /blog

>>9005863
That ain't my pantry man, it's just from Google.

My pantry only presently contains garlic, onions, rice, tuna, canned tomatoes, whiskey, and hot sauce.

>>9005671
use the regular milk instead, it will be fine. it's not your last meal.

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>>9005677
Alright but its lactaid. Does that matter?

lemon juice or vinegar and milk

>>9005555
Yeah, I put it on my fish sticks.

fried scramps

i put cocktail sauce on hamburgers

French or nothing

>>9005460
>being this much of a picky eater

You're either 10 or autistic.
Probably both.

>>9005453
French, with a bit of pecorino cheese and sautéd mushrooms. I like 'em earthy.