Archived threads in /ck/ - Food & Cooking - 1449. page

>>8546261

He is certainly not the best chef, he is just the best chef host.

I watched them all back in 2006-7 when they aired nightly on FN. Now I just have the DVR set to record them when they air on the Cooking Channel and immediately erase half of them because of how simplistic/beginner everything is.

>>8546278
I agree. That's why I used the term TV chef and not just chef.

I like to top them with an inverted Australian rubbish bin.

I add chopped bacon and mix in butter, salt, and pepper

with semen

>>8546079
my go to pizza topping.
inb4 people think pizza is gourmet food

For me it's pep', the best 'go 'za topping

>>8546086
false. it is actually spinach

t. 'goan

>>8546077
Your mother's pussy juice

>>8546077
Acai

>>8546077
I've been really into blood orange lately

>>8546045
>implying this is a bad thing

>>8546045
Dude where's my lad Joe.

>>8546045
>Ameri/ck/s will never understand the sweet nectar.

I've seen it in many American supermarkets in the import isle.

I always ignore it and grab the Ribena instead.

>>8545991
Just glassin, mommy

I like hunting for pigs too, last i went to a dive bar and fucked your mother in the stall

>>8546010
hey

>>8545854
cut it into more slices, I'm extra hungry

>>8545854
I like the long thin slices. Looks fun to eat.

I miss Michigan now

Flats > Foldies

>>8545660
no fuckin way

>>8545657
>be me
Who the fuck would you be?

>>8545503
I don't think that's how obtaining goat milk works dude.

>>8545510
You could say the goat gave its life for it given that its life must be miserable, being nothing but a dairy slave

Also OP make a cheesecake or something

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what kind of cheese is that?!

I don't get why cheese makers feel the need to make goat cheese into the drag queens of the dairy industry

I LOVE LE BACON XDDDD

Hipsters like bacon, therefore bacon is bad.

>>8545421
>Buy big chunk of bacon
>Boy oh boy I'm going to make some pasta
>Use 1/3 in great pasta
>Make pasta again next day because the cream will spoil
>Still good but eh
>Stuck with the rest of the bacon
>There is no other use for bacon

heat them up, put meat on them with cilantro and onions, fold them up, eat

>>8545380
Oh that's easy. Quarter them, fry them in a pan coated with veg oil, put them on a paper towel, quickly apply salt while moist, toss them and let them dry out.
You'll be impressed how nice fresh chips are and the corn tortilla stack goes away quite fast this way.

>>8545380
Make wrapped foods: tacos, flautas, taquitos

quesadillas

Cut into wedges and deep-fry for awesome homemade tortilla chips. Do the same but in strips and now you have an excellent garnish for soups or stews

Run 'em through a meat grinder and add that to chili, soups, or stews as a thickener/extender.

>>8545152
Dominos

Little Caesars

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>>8545146
I made another one too, but I haven't cut it yet.

Looks good senpai, care to share your recipe?

>>8545159
Oh, sure, I don't really measure much, just kind of go by feel and consistency so not sure how well it'll be able to be followed, but here goes.

Yeast activated in water, probably about 1.5 - 2 tsp, or until the water is a bit creamy.
Warm water mixed with flour and a small amount of sugar, add the yeast, and mix in flour until you have a fairly wet, but workable dough, flour your surface and knead it for a few minutes until it's a ball, cover it with plastic wrap and let it sit over-night or up to a day, more probably wouldn't hurt, but I let it sit for probably 12 hours or so. Looked like a soggy, bubbling mess and was very sticky aND gooey.

Then I added a bit of warm water about 3 cups 750 ml (you can always add more, can't take away), a little cream maybe about 70ml?, olive oil a few tblsp, and a ltitle but more yeast activated in water 1/2 tsp maybe, let that run for a little while in the mixer, but you could just stir it of you had to. Added in my flour not sure how much at all I had a medium sized metal bowl and filled it and added it in as I saw fit, let it combine a little, added in my "sponge" that's the gooey mess we left overnight. And let just combine into a fairly wet dough about 5 minutes, took it out, floured my table, kneaded it with flour until it was a bit dryer, and didn't stock to my hands anymore, put it in a lightly oiled bowl, covered it with a wet towel, and let it rest for a few hours. Cut it in half after its doubled in size, and form it however you want so long as you don't play with it too much, cover with a wet towel and let it rise again until about double in size then I baked it at 475f on the paper on the stone until it was a deep golden brown.

Sorry, I keep my recipes in my head mostly and go by look, texture, taste, etc.

4/10

4.07/10

4/10

>>8545091
>are tendys

>>8545094

>not if they're in the shape of nuggets

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>taco meat