Archived threads in /ck/ - Food & Cooking - 1365. page

>>8606764
http://global.rakuten.com/en/search?k=%E6%9D%BE%E9%98%AA%E7%89%9B&tl=100227&scid=af_pc_link_urltxt&sc2id=312957992

>>8606764
If I knew that was the source of my beef, I'd have it cooked extra well done to get all of that nasty fucking fat out of it....what is wrong with you idiots and why do you fall for memes?

If you like "fat/flavor" so much, why not just eat lard?

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>>8606896

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Almost done!

>>8606338
How was it? Sauce looks damn good

>>8606425
Pretty good. I thought I could finish a whole one but I didnt make it.
What did you had for supper?

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and I used the leftovers to make mushroom noodle broth and chicken bone broths

Total cost per meal was <£1 for 7x
>150g Chicken
>150g Veg
>100g Rice & Lentils

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Bonus pizza because I was below TDEE

>>8610936

ha ha laugh out loud

>>8610936
what if it tastes and cooks better, mr meme man?

>>8610936
I just use Pam.

>>8608256
maybe potato

>>8608266
This anon is a total faggot the only answer is tomato.

>>8608266
so what's a cheap potato soup recipe that isn't bad?

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The fuck?

I used to think you were cool, Iceland.

talk about "democracy".

They're just too bored out there on that island

>>8612759
Why have you fallen for the spicy meme anon?

>>8612764
I don't know? I suppose I'm just bored with everything else. Spicy food is delish af as long as I can taste the food under the pain. Phaal for example has a unique, exotic, fruity taste to it once your head stops exploding

>>8612770
Drink bleach, that is "spicy" as well.

>>8612728

dude, what

>>8612728

no, stop ruining a national dish with sugar water.

So you're marinating beef and then braising it in tomato sauce? You might want to hold off on adding the cream until later.

It certainly could work. Sort of sounds like a curry. As for your marinade, Coke and lemon juice definitely have the acidity you usually look for in one, but I'm not sure how they'll contribute to the taste.

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Step 1) drop out of school
Step 2) become a professional memer
Step 3) commit sudoku after parents stop paying for shelter

>put some milk in a pan
>make it hot
>put in oats
>wait for milk to be absorbed
>spoon of peanut butter
>apples
>raisin or craisins if youre a huge pussy

>>8611605
>oats
>fruit
>chia seeds (optional)
>yogurt drink
GOAT breakfast

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>>8610784

>stir fry

Looks like you stir boiled the fuck out of some chicken and peppers.

>>8610801
Why you gotta be like that compadre

>>8610784
Looks dire

I didn't put too much onions, uh, Paul. Three small onions. That's all I did.

>>8610108

>making gravy
>no soffritto

Plebs, fucking ginzo scum.

>>8610135
How many cans of tomato sauce?

>>8609178
You need to parboil them well, unless you want a trip.

I think that mushroom wouldn't actually be half bad for mushroom sauce or pickled mushrooms, it has kind of spicy distinctive taste not unlike some lactarius species (which modern catalogues also list uneble, due some rare allergic ractions).

I have eaten them dried with yughurt a few times, that certainly didn't work.

Just slice them thin and give them a quick fry with some garlic, salt en peper. Eat with a french merlot just any bottle above 15 dollar will do!

I ate a bunch of those one time bro and let me tell you it is a bad time. I ended up fully clothed in a cold shower while good and evil forces fought for control of my everlasting soul

thats not how you make pulled pork you horse's ass

>>8607027
No, vinegar sauce.
I realize that mustard bbq sauce is popular in some places, but vinegar sauce is the optimal sauce for pulled pork.

>>8607031
How do you know how they cooked the pulled pork? They didn't specify that.
Although I agree there's only one true way to make pulled pork.

>>8603755
>share

>>8603760
>share
>Implying I can't suck down 3 litres on my own and have to beg friends for help like some kind of woman

Where can I get this

please don't let me down, I don't want to fuck this up

>>8612889
>I'll substitute cream cheese with mascarpone

hmm.. there might be a lot of difference between what we get here (usa) and what you have. But all the mascarpone I've tried here has been fairly light in flavor, closer to butter or cream than cream cheese, which has a sour "tang" quality to it that is pretty much the whole hallmark of the cream cheese frosting. If I were doing it I would probably mix it with some quark since that's a much closer substitute as far as the taste. But again, that's judging from the stuff we get here.

>>8612974
> sour "tang"
my recipe calls for lime juice in the frosting

also, what the heck should red velvet even taste like?