Sup guys, reheated spaghetti is back
Who else
>Live in parents basement
>Reheat the leftovers from the last meal Mom made
>Drink shitty booze cause it's all you can afford
?
>>8468619
Back from what?
>>8468619
shit post on /ck/ and then play vidya?
are you me?
>those frozen ass meatballs
Who love coriander here?
Anyone who hate it explain why.
are you trying to say cilantro?
>>8468557
It's not possible to hate coriander.
>>8468581
Someone do because they said it taste like soap.
What's on your menu tonight, /ck/?
Smoked paprika & garlic marinated pork shoulder with chipotle mayo and raw broccoli salad here.
>>8468406
Chicken sausages, red cabbage, mashed potatoes and some pickles.
They sound like they'd be shit but the sausages taste fucking awesome.
Broccoli salad is so fucking tasty. What's your recipe?
>>8468728
Broccoli florets, salt & pepper, a finely chopped shallot, roasted almonds (and raisins if you want them, I didn't this time)
The dressing is plain whole fat yogurt, apple cider vinegar, and a teaspoon of sugar.
Well?
What's it gonna be?
mars
snickers is shit
>>8468321
how dare you
snickers
Where Should I start off with baking, also baking general thread.
you don't have to bake the store sells all of the things you could ever want
Who /baking/ here?
measure precisely and follow directions
Help me win a bet
If I eat two/three hours after I wake up at 1 PM, what meal is this?
http://www.strawpoll.me/12110243/r
>>8468209
breakfast
>>8468209
breakfast
>>8468209
Breakfast, lunch/late-lunch, but never dinner/supper, unless that's the only meal you eat that day, then you can call it whatever you want.
What went right?
>>8468086
The electoral college.
>>8468086
>asking me to stop and pickup food i dont have money for and bring it to your party that i dont even want to go to and dont like any of the people
It's a meme that's over 20 years old
In honor of Martin Negro King day coming up on Monday, I thought it would be nice to share my award winning recipe for collard greens with ham hocks and bacon. Substitutions for fats and proteins can certainly be made if you want to avoid all the fats, and you can eliminate the proteins all together for a flavorful veganfag version as well.
1 bunch of greens is about 1 pound and close to 5 servings
..........................Vegetables.............................
2 pounds / bunches of collard greens
3 cup chopped onion
2 cup chopped celery
2 cup chopped bell pepper
4-8 cloves garlic (to taste, basically)
2 sliced habanero or chilli of your choice (optional for the sensitive)
1/4 cup fresh chopped parsley
sliced green onion for garrnish
.......................Proteins.....................................................
4 SMOKED ham-hocks
6 pieces SMOKED bacon, chopped
.......................Broth..............................................
2 quarts unsalted chicken stock
1/2 cup white wine of choice
1/2 cup of apple cider vinegar
1 tbs of Worcestershire sauce
hot sauce of choice to taste
.............................Seasonings........................................
1 tbs smoked paprika
2 tsp cayenne pepper (or to taste if you're a pussy)
2 tsp black pepper
1 tsp white pepper
1 tsp celery seed
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp thyme
1/2 tsp basil
salt to taste (you generally won't need it as even unsalted broth has 130mg's in it, and you get enough flavor from the smoked meat and spices)
...................Fats......................
Use just enough fats to keep the initial bacon from sticking while cooking and rendering, OR, use whatever fats suit your need.
>>8467986
..............preparations..........
1. In a stock pot, toss in your ham hocks, cover with the 2 quarts of unsalted chicken stock, bring to a boil, and reduce heat to a simmer. Our goal is to extract flavor into the stock, and get the meat tender enough to fall off the bone. This will take about 1.5 to 2 hours total, which gives us time to prep our other ingredients.
>>8468017
2. While your ham hocks are simmering, inspect your greens, remove any that are nasty, and chop off the bottom of the stalks. Roll and cut them into 1-2 inch wide slices, or chop into the size of your choice. Uniformity helps them cook evenly. Some people don't like to leave the center stem in place, but I find that they add a nice texture to the greens, and they absorb broth, so when you bite into them you get a nice flavor explosion similar to celery in a vegetable soup.
Once you've chopped all your greens, place them in a pot, or in the sink, and cover them with water, a TBS salt, and about 1/4 cup of vinegar and allow them to soak for about 20 minutes. This will make cleaning and rinsing easier.
While your greens are soaking, we'll prep the rest of the veggies.
>>8468046
3. Chop up your onion, celery, bell pepper, garlic, chilies, and parsely. Next, we'll prep the bacon.
Can anyone suggest me some simple cocktails involving ginger ale?
Please make sure that the ingredients are easy to obtain, and that there aren't too many ingredients. I already have some diet ginger ale, I can get some ice and I can visit the local liquor store for some conventional spirits. What does /ck/ suggest?
>>8467701
Lime, rum, ginger ale. Done.
>>8467701
I mix it with vodka, good to go. Add some bitters or lime, if you're feeling fancy.
>>8467732
What about proportions? Also is there any ice? How important is the lime?
Which one, for you?
nectarines
>>8467652
They're all good, but plums can be horrible when unripe.
Yellow peach, plum and Nectarine is fucking delicious. Everything else is shit-tier
my mom bought us a food dehydrator. anybody else have one? what do you like to make with it?
>>8467387
I have a couple dehydrators. The flat tray models are especially nice.
I use them to dry wild mushrooms and make fruit leather and biltong.
>>8467387
Jerky
>>8467387
i throw plums in there for fresh ass bombs
Hey /ck/, what's your favorite kind of bean?
Do you soak them before cooking?
i usually make adzuki beans, just boil for an hour no soak needed
also like to cook dry mung beans together with brown rice in rice cooker
>>8465646
>Hey /ck/, what's your favorite kind of bean?
Technically, peanuts. Colloquially lima beans.
>Do you soak them before cooking?
Yes.
I'm planning on doing some roasted beans here soon with those giant white ones.
There is some company (Rancho Gordo I think?) that sells heirloom beans, but they look kind of expensive.
>studying for the california food handlers card
>"msg is considered a chemical hazard in large amounts"
>"msg is a common allergen"
What the actual fuck?
>>8464733
>California
>>8464742
Kill that state already.
S E C E D E
>open your fridge
>see this
Wat do?
>inb4 clean up the rice on the top shelf
>>8459678
return the trays of tomatoes I stole from work
>>8459683
Not stolen.
/cured/ meats thread
Does anyone here make any cured meats? I'm looking to get into making my own, any tips from experienced anons? I'm having a hard time locating pure sodium nitrite in Canada, anyone have a source?
Nice dubs
>>8468744
Same to you anon
I'm in the same boat.. new but want to start makin shit. I already do cheese, bread, wine, and vinegar plus gardening so it'd be nice to round it out with some meat skills