At the liquor store right now and theyre out of black seal. Need a reccomendation for a good dark rum. Closing in 15 min.
Brown seal.
I'd say Sailor Jerry's but you're some kind of faggy alcohol snob, and also sound like a giant puss.
are you standing in the middle of the store looking at your phone
Mexican Addition
Get some beans and tortilla going in the microwave
I'M HERE
Add some cheese
I followed the steps online for cooking tuna steak and it burned. What did I do wrong?
So I rubbed it with olive oil and salt and pepper.
I heated and iron skillet over high for 2 minutes.
I let it cook on each side for 1.5 minutes per side.
Apparently, the skillet was too hot. :/ Isn't this what I am supposed to do?
:'(
extra virgin olive oil?
I am in desperate need for some makeshift brownie recipes.
>>8450827
>makeshift brownie recipes
How are those different than regular brownie recipes?
>>8450835
Like a poor mans crude brownie on minimal materials if that helps.
>>8450842
Brownies are pretty minimal to begin with.
This is medium-rare Canada Goose breast.
>tfw have steak-tier food flying around my neighborhood
looks really good.
Why don't you post pics of the thing you made though?
Never cooked wild geese, but I've heard they are super lean and hard to bake and have them turn out tender.
>>8450808
>Why don't you post pics of the thing you made though?
I didn't make any yet.
im on day 9 of keto and average about 20 carbs a day. carbs are seeming disgusting now. all you who eat carbs are living an unenlightened lifestyle and dont realize it. the body does not need carbs and its mostly just sugar that gives you diabetes.
>>8450791
>Why aren't all of you plebs doing this thing that I just started doing 2 weeks ago?
Because some of us aren't morbidly obese to begin with.
>>8450791
nice blog, subscribed
Enjoy pulling two inch kidney stones out of your dick hole with a pipe cleaner.
Hey /ck/
My favorite kind of sauce to make is red wine beef herb sauce. I just made a mushroom and beef with red wine dish in the slow cooker. The sauce is fucking incredible. I had the meat in my fridge, and it was probably going to go bad within a few days so I just threw some shit together in my slow cooker and left it for when I came home. I didn't use any "top quality" ingredients or anything. But I want to. So what would be your choice of all these ingredients?
>Beef
>Mushrooms
>Red wine
>Mirepoix
>Herbs/etc
I was thinking: a high quality beef, maybe even a small T-bone steak, something with good fat content as well; carbernet sauvignon red, portabella and maybe some else, celery/onion/carrot (and one other kind of veggie, not sure what), and I'm not exactly sure about the herbs. I used this premade "italian herbs" blend I had in my cupboard. All made on slow/low in a slow-cooker.
Any suggestions/etc would be very helpful!
>slow cooking expensive ingredients
That is the exact opposite of the point
>>8451930
But I want to get the concentration in the sauce. The pure flavor. And I don't mean expensive like it will cost me tons of money, but just better ingredients than what I normally use.
>>8450637
I wouldn't use high quality beef for this. Won't be better, just more expensive.
Use bayleafs, cloves and thyme and bacon for more flavor
https://www.knifemerchant.com/product.asp?productID=9267
Hey cu/ck/s What the fuck is this for
18" Hilt
16" Blade
The Fuck??
>>8449623
That's a "lamb splitter". Used by a butcher when breaking down whole lambs and pigs.
>>8449623
A longer hilt allows you to attack your meat from a longer distance, keeping you safe.
This is also why Donatello is the best Ninja Turtle, as he has the longest weapon which provides both offense and defense.
>>8449627
...or beef. The website calls this a "beef splitter"
For every cut of meat you vegans do not eat, I am going to kill 10 of every type of animal that us normal people do eat
>>8449108
why does it matter to you what other people do or do not eat? Sounds like someone is <triggered>
>>8449108
Fuck off Maddox.
>>8449601
I thought he was done? Is that guy still around?
Good morning, /ck. What's for breakfast?
Fried egg master race.
might as well just pour a bag of sugar into your mouth.
>>8448991
>I cannot be part of a world where men dress their wives as prostitutes by showing everything that should be cherished. Where there is no concept of honor and dignity, and one can only rely on those when they say “I promise” .
>Where women do not want children, and men don’t want a family.
>Where the suckers believe themselves to be successful behind the wheel of their fathers` cars, and a father who has a little bit of power is trying to prove to you that you’re a nobody.
>Where people falsely declare that they believe in God with a shot of alcohol in their hand, and the lack of any understanding of their religion.
>Where the concept of jealousy is considered shameful, and modesty is a disadvantage.
>Where people forgot about love, but are simply looking for the best partner.
>Where people repair every rustle of their car, not sparing any money or time, and themselves, they look so poor that only an expensive car can hide it.
>Where the boys waste their parents money in nightclubs, aping under the primitive sounds, and girls fall in love with them for this.
>Where men and women are no longer identifiable and where all this together is called freedom of choice, but for those who choose a different path-get branded as retarded despots.
>I choose my path, but it’s a pity that I did not find similar understanding in the people among whom I wished to find it most of all …
Here OP. Don't fuck it up the next time.
Do you work in a kitchen?
Post your average day.
>Get up at 06:30
>Be at work by 08:00
>Start going through the prep list
>Shit talk with co-workers, play music on the shitty stereo in the prep area
>Morning break usually from 12:00-12:10
>Start prepping for dinner service, restock line after breakfast service is over (13:00)
>Usually finish prep+cleaning before 16:00
>Afternoon break/lunch from 16:00-16:30
>Start cooking on whatever station I'm needed at (usually saute or pizza)
>Grab a dart and a piss at least once between 17:00-20:00
>Service ends at 21:00, finish final orders, break down and clean my section
>If I'm not too tired I'll help out the dishwashers because since I was once one, I know their struggle
>Usually leave around 22:00
>Get home, down 100mL of hard liquor and take a shower
>Sleep
I usually have one day off week. It's alright.
This sounds terrible. Do you get paid by the hour? How much?
Yeah thats what my life was like too. Sept no music and i dont speak spanish so it was mostly silent for me
>>8448805
>4:45 am wake up
>shit, shower, shave, eat, laundry until 6:20
>arrive at work 6:35
>change at my locker, grab a coffee, punch in at 6:53
>go upstairs, set up my line by 7:00
>run down dates in the roll top, reach-ins, walk-ins and do the temp log. note under/over par or 'need-it' on all my products.
>start time-consuming or multi-day prep projects (quiche, gravlax, etc.)
>clean up and begin service set-up by 9:45 (cut and wash lettuce and greens for salads, do expo set-up LTO, thai chilis, cilantro, etc.)
>have all the lunch shit ready to rock by 10:30
>mandatory break 10:30-11:00
>11:00 lunch service begins
>make salads, quiche, etc. do knife-work in downtime to keep pars up.
>begin flipping the roll-top around 1:30-2:00 and do basic clean-up
>fill out prep sheet, requisition and waste in clearsky.
>buzz off house vinaigrettes, double-check dates, sweep and clear out by 3:25. tell the chef i'm leaving for the day.
>go downstairs, punch out at 3:30, change, go home.
Why do Bourbon reviewers pretend they can detect the various flavors (notes) present in their bourbon? Do they not realize that bourbon literally has no flavoring added and the only "notes" they could possibly taste is either from the grains or the charred oak barrels?
It just seems kinda funny to me.
>yeah man i am getting a lot of vanilla, toasted coconut, and some other big barrel characteristics. ah yeah, getting some clove, tobacco, big big spiciness
No you aren't, you retard. Literally none of those were used to make it. The only thing you could possibly taste is wood or one of the cereal grains used to make it
>>8448609
>ould possibly taste is either from the grains or the charred oak barrels?
That's exactly what they're talking about.
For example, the "vanilla" taste you mentioned comes from the wood barrel.
>>Literally none of those were used to make it
Yes, that's a given. But people don't have any better way of describing what they're tasting other than comparing to things that are well known.
When someone says "this spirit has notes of vanilla" they don't mean it literally tastes like a vanilla bean. It's more like "I taste something here that's hard to describe and I don't know the exact chemical I'm tasting but it's sort of like vanilla".
>>The only thing you could possibly taste is wood or one of the cereal grains used to make it
Or a product of a chemical reaction: charring the wood generates a lot of flavors that weren't present in a bare wood barrel. "caramel" is a common one: the wood contains natural sugars. charring the barrel caramelizes those sugars. Etc.
There are hundreds if not thousands of different chemical compounds present in a barrel-aged spirit. We don't even know the names for most of them. But we can describe them in a way that anyone can understand by comparing those flavors to well known ones.
>>8448624
Thank you for elevating the discussion on this shit mcchicken board.
>>8448624
Not to even mention malting, fermentation, distillation, etc. Though I've always wondered how much something like fermentation effects whisk(e)y flavour. It's a big factor in beers, so one would assume it would at least somewhat translate.
So lately I've been curious about preparing any kind of porridge, especially oatmeal. How do you make your grains? Any interesting recipes? What are your thoughts on overnight oats?
Here's an interesting recipe for a thing called Tsampa:
guide 2 tsampa
1. get pearl barley
2. roast it in a pan on a small fire. You will need to stir it constantly, or it will burn up;
3. then leave it to cool off for a while;
4. grind it down to flour. You can use a coffee blender is the best thing for this;
5. roast the flour till it gets nice and golden;
6. leave it to cool off again.
Then just store it in any dry place. To prepare it, just brew some tea, and add it to the powder with some butter (sugar/salt/nuts/anything else per taste).
>>8448354
Needs more /lit/ piggies.
Nothing too complex, just cook it an a pot with milk and stir in some ground cinnamon, nutmeg or honey. Never cared to make the trendy overnight oat recipes as I prefer my porridge warm, though I am curious to try and see what the fuss is about.
>>8448354
Rice cooker.
Hulless barley (with more water than usual to ensure it's broken down) or steelcut.
Pinch of salt.
Easy.
I was at a bar with my friend tonight. On his way back home he got in a car accident and died. Haha I'm glad I didn't go home with him. I had some pizza at the bar it was pretty good.
I wish you had, would have stopped you from making this dumb stupid post
I hat you so much
>>8447264
Why
>>8447256
Nice
You have 30 seconds to justify why you drink energy drinks and why you think they are good for you, even though they are not.
>>8446813
I just take B vitamins.
>>8446813
I drink $1 sugar free citrus Rip Its when I'm riding my bike.
because I think they taste good.