Archived threads in /ck/ - Food & Cooking - 929. page

>>8943133
Make a cannabis tincture either by immersing the plant matter in the alcohol for about a month, storing in a dark place, or by gently heating the everclear and adding the cannabis in some cheese cloth and let it soak until it's extraced. Decarbing at 240 F for about half an hour will help with the extraction. While the tincture is extracting, kill yourself.

>>8943143
this desu

About 1 cup of Captain Morgan Spiced Rum – Two cups tastes pretty good also… just saying.
1 Gallon Apple Cider
1 Quart Apple Juice
3 Cups of Brown Sugar
1 Cup of White Sugar
10 Cinnamon Sticks

>>8943079
Chicken Brisket with pita chips.

bacon cheeseburger with fries.

>>8943079
I've never had a tuna melt, what's it like? I'd also like to try scrapple.

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We'll start by prepping our onion, peppers, and celery. A fine dice will suit our purposes just fine.

>>8942849
I own this book. It's cute for about 5 pages.

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Next we'll get our sausages ready. I like to remove the condoms.

>>8941164
yur mumz pussy

marks and spencer ham and cream cheese spirals

couldn't find a picture

>>8941166
Top kek

Neither?

>>8940635
do americans really eat this?!

the side without the nasty ass dry ass crinkle ass fries

Those um... black bean sauce Jjajang noodles from Korea. They seem healthier than Mi Goreng shit

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>>8940524
this one, not that one

>>8940524
Good taste anon. Great hangover cure with an egg dropped in. When I lived in Korea I had this shit all the time, also good in a pinch to slam the bag of ramen up, open at the top, sprinkle seasoning in, and eat like chips.

doesnt taste like much by itself. it needs to bond to other flavors before it tastes like anything.

yes. it is commonly used in soups and chilis as opposed to salt

>>8939373
>filename
HAHAHA

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>>8939373

Putting it simply it pretty much tastes like salt. It is more savory, and I notice a lick of pure msg is more mouth-watering than an equivalent lick of salt. I would not sprinkle it uncooked on food, although I've seen Chinese dishes with msg on it like this. It tastes better when you cook with it to fully develop the flavor.

It's also a great meat tenderizer. Sprinkle it on your meat before you marinate it. It'll be nice and tender on the grill.

>Pic unrelated

>>8938701
At what point would you guys no longer want to eat this, bros? For me, it's 0:14

>>8938731
After the first tortilla for sure.

>>8938731
I was still unboard until they deep fried it. At that point I it'd be a hassle to pull apart and eat separately

>>8937032
>the most exiting spices
Is that why you guys splatter shit onto your roads?

I agree OP. There are few things more delicious than a lamb dhansak ordered extra hot with a fresh hot naan from the tandoor

>>8937032
In with you bro. White britbong here and Indian food is miles above everything else. Sure other cuisines have great dishes but virtually all Indian food tastes fucking orgasmic.

Um, cow's milk is upwards of 95% water...

>>8947260
Ingredient lists don't have percentages...

>>8947289
They do in the EU you retarded cunt

>>8947281
Maybe the piss water you buy

Pastries and custard are what I use a lot of eggs for.

>>8946814
any particular pastries you enjoy making?

Make frittatas and quiches with a lot of different flavors so all you get is texture rather than taste from the eggs. I really like making pizza frittatas in a cast iron skillet.

I think that's just for burgers, although o haven't ordered a steak in a while

i have literally never heard of this

>>8946489
>>8946490
I've only heard this on burgers

I know you've recently purchased a good grill, but try to get a pan nice and hot, some grass fed butter, bit of thyme. You're gonna love it.

I would marinate them overnight

>>8945891
you could marinate them and cook in a slow cooker, then flash fry them on a grill

still be tender, just add grill burns for aesthetics.

The best way to prepare it is to go to Google and type in "gator meat recipes."

>>8945523
Sushi

>>8945523
Hi Gummy!

Pennsylmuhvania here.

I saw them on my weekly shop today at $6.99/lb. Certainly not the cheapest price here. In a few weeks, the price will drop to $4.99/lb or less, so I'll wait until then.

What traditional ways to cook them exist here in Ameriland? I've only had them "Cajun"-style, clam-bake style and steamed with Old Bay. None of them really struck my fancy, but Cajun came close.

I'm from ye olde country originally so I cook them the way they're cooked on the other side of the pond, namely in a wine-caramelised onion ragout, eaten with bread. They're also commonly used in a soup made spicy with lots of paprika, dressed with vinegar just before serving.

>>8945135
In the gulf they fill a big ass pot with Crawfish, halved potatoes and 3-inch sections of corn on the cobb all that shit seasoned with old bay and people love it. Look up crawfish boil and find a similar recipe.

>>8945091
https://www.tripadvisor.com/Restaurant_Review-g34550-d855371-Reviews-Cub_s_Crawfish-Pensacola_Florida.html
Where I get mine.
Best damn etouffe I've had outside Louisiana.