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What's your favourite brand of tea?
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Recently discovered Prince of Peace at this local chinese grocer.
Pic related, my new evening go-to
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>>8487145
Weak teabags there anon. Yorkshire pisswater.
Any reasonably priced earl grey for me
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>drinking brand tea bags
>not loose leaf master race
lmao
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I baked my first loaf of bread and it's fucking amazing.
The only ingredients were flour, water, and salt. It took two weeks from starting from scratch to finish.
Wasn't sure it was worth the all the trouble until I had a lightly toasted slice with some fresh butter... and then another.. and another... almost ate half of it for breakfast.
Anyone else enjoy making things from scratch? Bread or otherwise...
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>>8487036
Be careful with that white flour homemade sourdough. I had appendicitis doing that.
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>>8487078
The important thing is that you went outside of your comfort zone and tried.
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>>8487078
That sucks.
I'm using organic unbleached bread flour.
Hopefully that's a bit healthier.
How about an MRE thread?
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Nice hiss.
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French MREs? Nice
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>>8484494
N I C E
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what do you guys think of sprite zero and how would you rate it?
also how bad do you think it is that i have essentially been replacing all of my water intake with this for the past month now? will it do anything?
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It's shit and you are too
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>>8502054
ok no trolls please
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>>8502057
ok sorry
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>i travel for food
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>>8501995
Me too. From my bed to my dish.
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I used to do that when I worked for an airline and had nonrev benefits, it was great
>day off
>hey dad want to go get some dim sum this morning?
>why? all the dim sum places around here suck
>no I mean in chicago
>sure why not
Those were good times, I had to pay a little more to bring a parent along, but it was worth it
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>he doesn't try local food when abroad
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Anyone else have problems with cooking chicken breasts in a stainless pan? It's literally the only piece of meat I've had problems with in a stainless pan. Don't get me wrong, It doesn't stick so bad I tear it to shreds, but it does usually tear a bit if I'm not really careful. Is it because there's not as much fat as there is in a steak/pork chop/roast? I can even brown chicken thighs without it being a problem usually. Perhaps it's just a coincidence and I'm not letting the breasts be out of the fridge long enough every time I've cooked them?
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1. Preheat, enough oil so you can see it shimmer (not just a thin glaze wiped on with a paper towel)
2. It will stick, then it will release. Keep the heat on, and let it go for at least a minute or two (beyond that it's at your discretion)
The temperature of the meat is not the issue here
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>>8501989
I do this already. it's a tramontina pan so I know it's not just a shitty pan. not the best you can get but it seems to work for everything else. I guess I'll just have to fuck around and see what's causing it. I'll add a little more oil than I usually do I s'pose. or maybe let it preheat longer.
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>>8501984
If you're not making a pan sauce, why are you using a stainless pan? You would use a philips on a flathead screw would you? Different tools for different jobs anon.
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Who else can't stand the "beef" on Bigmacs? All chicken there is fine but this meat is straight up disgustung.
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its fine on the australian big macs
maccas is unfortunately overpriced in our cuntry
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Your problem is getting the big mac. Just get a couple of regular cheeseburgers.
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Just get a McChicken, the best fast food sandwich.
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Psh...
>He doesn't grow his own herbs and spices in his own home made garden with his own home made soil using his own home made water for irrigation
>He doesn't grow his own vanilla pods
>He doesn't mill his own flour for cooking and baking from scratch
>He doesn't make his own oil
>He doesn't breed his own cows to milk them to get milk, cheese and butter
>He doesn't breed his own chickens to produce his own farm fresh, additive free non-GMO eggs
>He doesn't make his own cooking utensils and pans from scratch from iron ore he mined from the earth himself
It's like you enjoy being poisoned by big pharma and monsanto. Enjoy being stubborn drone sheeple while I indulge in my home made cocoa chai hot drink with a dash of vanilla
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dumb frogposter
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>>8501866
>home made
It's one word dumbass
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>>8501866
frum dogposter
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Its back on store shelves once again for the big 2017. Pepsi is gonna do a super bowl commericial for Crystal Pepsi as well just like they did in 1993. Did you get your Crystal Pepsi yet? or are you too cool for pepsi products.
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Let me know when there's a Crystal Dr. Pepper.
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>>8501563
Dr. Pepper Diamond
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>in B4 LA beast.
He's an unfunny faggot who is not unlike Anita Sarkeesian.
Hurr durr give me money and I'll walk across America...
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Chicken McGriddle
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do americans really eat this?
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>>8501472
Of course not. We chew it up and then spit it into envelopes to send to your country so you don't starve.
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>>8501434
Griddle McChicken
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>tfw no ventilation in kitchen, and can't make anything deep fried
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>>8501104
Why do you need any more ventilation to deep fry than for any other cooking?
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>>8501104
Do you do stakes and burgers?
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>>8501128
I do high stakes
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Could /ck/ teach me please how to make Subway's tuna sandwich? This used to be one of my favorite sandwiches but I moved and the closest Subway is like a mile away and I miss it.
I went to Costco today to buy some canned tuna but was overwhelmed with options and didn't buy anything :(
What type of tuna should I buy to replicate what Subway makes? Is it light, in oil, etc (don't even remember all the choices from Costco). Which one do they use?
And what do I mix into tuna after I drain the water from the can... is it mayo? Something else?
Thanks for any guidance!
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>>8500898
I can only help a little.
Tuna salad mix for tuna sandwiches is typically mayo and tuna. I would bet that subway makes their tuna salad mix with some ungodly unhealthy bulk extra thick extra death mayo.
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I looked it up a while ago but hadn't tried it; mayo, salt, lemon juice. Let it sit in the fridge for a bit. IDK the ratios.
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>>8500912
No idea how unhealthy their mayo is but I'm a lanky guy so I don't really give a damn. I only eat it occasionally anyway.
>>8500913
Thanks anon.
Now, could someone please teach us about types of tuna... I don't wanna buy 2 dozen cans of something that will taste nothing like the stuff I'm used to eating...
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>making gravy using cornstarch and water instead of flour and milk
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>>8500891
Do Canadians actually do this?
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Instant gravies are nothing but cornstarch. But if you want to do it right then there's no substitute for dat flour. I usually use stock instead of milk though.
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>>8500891
>flour and milk
>milk
Anon, you absolute mongoloid. I sure hope this is fucking bait. A roux is made with butter. Flour and butter.
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post your best chicken soup recipe
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>>8500768
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I took off work today due to an upset stomach. I"m going to take tomorrow off too. I haven't decided if I want to make it myself or just buy dat Chunky.
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chicken broth
rice
lemon juice
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Hey /ck/ I just seared a steak for the first time, and now I want some advice. I seared it ~5 minutes on each side with butter and oil in a stainless steel pan then put it in the oven until it was ~145 F internal and let it rest for 5 minutes. As far as I know, that should have produced about a medium steak, but it was browned completely through. It was still very juicy and flavorful, but the color wasn't there and it was slightly more tough than I would've liked. What did I do wrong? Was it my method, or is my shitty nondigital thermometer inaccurate?
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Semi unrelated question, is it possible to reverse sear a steak without a sous vide machine? So can you just boil water accurately enough to replicate a real sous vide machine.
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>>8500610
searing 5 minutes on each side probably took internal temps above 150
just guessin
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>>8500610
The fuck. Dude I sear 2 minutes on each side in a bit of avocado oil and into a 400F convection oven for 5 minutes, then I let it rest another 5 and it comes out about medium rare. 5 minutes on each side + oven would I think make it medium well-well done depending again on the thickness of the steak.
>Cook it less