Archived threads in /ck/ - Food & Cooking - 1618. page

kys asap

>>8445941
You know how I know you found that in the dumpster? The white maggots.

>>8446193
?

Kill me

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>>8437798
If you need a better high smoke heroin.

>>8437808
its the white man killer

since is the last meal, my last whish would be some milk

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>>8425943
an all you can eat buffet

For me it would be..

>well done
I hope you enjoy your boot leather.

Kill yourself.

1. These are life skills that should be learned through experience and experimentation
2. Google is a fucking thing
3. Nice bait.

>>8451735
im not saying its the best infact im asking whats better

>>8451628
You got to soak them overnight and then boil them for like a few hours.

I'm about to make your day.

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Here it is: my family's recipie for Red Beans and Rice.

Use pork sausage, please, and extra sharp cheddar. Don't skimp on the green onions, or lessen the cooking time. It will taste better if you can increase the cooking time, and the leftovers will be even more delicious that the first serving.

You can more or less just put this on a light simmer and then fuck off for a job shift or watch netflix. Just be sure to add half a cup of water for every additional hour you want to ignore it. Stirring is permissible, but any frequency is totally optional.

>>8451546
fruit

or drive out to a fast food place and get a milkshake

make a pie crust, fill it with candy bars.

Pour sugar straight into your fat gullet

Never had Ehat Brank, what country is that from? I guess i prefer Absolut to New Amsterdam but I haven't had New Amsterdam in a long while

>>8451489
are you shitposting

op is clearly drunk as fuck and misspelled "What brand"

>>8451503
Are you sure that's a typo because I'm pretty sure I've heard of Ehat Brank. I believe it may be Polish. Fun fact: vodka from Poland is actually referred to as "wodka"

Then make a soup from that

Throw all that shit in, salt it, pepper it, poultry season it, and then cayenne that shit off you're not the giant pussy you sound like. Throw it on like 4 hours and enjoy. I'd prolly throw the pasta in during the last hour but whatever

>>8451372
I've never made soup in my life but thanks for the advice. Should add water, and how much?

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What are you filling it with?

>>8451208
water and diced tomatoes

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>>8451224
>answers legit question with shitpost
Bit early in the a.m., Straya.
>>8451195
You're probably over boiling them

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I bought a pizza stone about 6 months ago because I wanted to 'take it more seriously.' I really enjoyed making pizza, and it was super simple to make. At this point I was toying with letting my dough ferment for a day or two, since I'd heard some people online talking about that. Dough recipes are hard to come by, most are just 3 cups flour, 1 oz olive oil, 1 cup water, and 1 yeast packet. Instructions were typically 'combine ingredients.'

Could not get this shit into a circle, but I figured it was cool and hand-made. Didn't eat very good, however.

you call that a pizza?
wheres the cheese stuffed crust?
where's the grease that I have to pat down with a paper towel?
where's the 2 litre pepsi?
where's the wings?
awful pizza man
0/10 I would not eat and I would exit your home immediately if you pulled that out of the oven

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I really like fresh mozz on my pizza. I cooked this one too long and you can see the really disgusting grey burn on the mozz on the bottom. Also went with some fresh basil on this, which was delicious. Pizza was better than before, but still way too dense. I was still just making dough and letting it rise for 1-2 days, then really sloppily rolling it out.

>>8451027
I'm white and I fucking hate mayonnaise

>>8451036
Same here. If I wanted to eat pale fat paste I'd go down on OP's mom.

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>>8451042
OP and his mom BTFO

>>8451015
Hummus and fresh vegetables. Cheap and easy to make, holds well and is good for you.

Garlic bread is another good choice, less good for you but lasts a while for under $10 with a simple verde sauce.

>>8451028
i hate hummus my mother bought that for five years straight.

>>8451054
is that literally the only thing she bought for five years?

>>8450998
Post a picture of your cock

Are you that guy from the alcoholic threads who hides in public restrooms?

>>8451003
No, but I drank in a public restroom tonight. Weird coincidence.
I'm drinking in my bathroom at home now.

>>8450942
I'd rather go through the process of acquiring a gun license, buying a gun and killing myself than order Dominos.

>>8450942
Pan style, anything else they don't bother worth putting effort into

Papa johns with ranch dressing as a sauce.

>italian dressing
>premade bbq sauce
Use better ingredients. You'll get better at portioning sauces the more you cook, though. Too little is better than too much because you can adjust to taste. Also, taste often (not that you can really do that with chicken in a slow cooker, I just mean in general)

>>8450555

food always tastes best when fresh and hot, after it cools, the flavors will mello out as the volatile aromatic compounds exit the food.

that said, for 5 lbs of meat I would easily double or treble the amount of spices, and add more fat and salt.

fat carries flavor and salt brings it out. I'm /fit/ as well and there's nothing wrong with higher fat contents as long as you count them.
my chicken recipe is as follows and it's good cold or hot and actually gets better as it sits in the fridge

>2lb chix tiddays
>1 large jar hot salsa
pick a brand with no preservatives or fucked up ingredients, Tostito's is fine
>4TBSP good low acid olive oil
E V O L or California Olive Ranch are excellent cheap but superior quality oils
>1.5TBSP cumin
>1 tsp badia
>2 tsp salt
>1 TBSP black pepper
slow cook for 4 hours uncovered, shred.
sometimes I add beans for a qucik chili, sometimes make tacos, sometimes mixed greens and
>based baby spinach
for a salad, it definitely doesn't lose it's flavor

I also have a Continental recipe for chicken, a few variations on cassoulet, pernil and beef stew that all fit the definition of tasty and quality healthy food.

when I'm feeling like a little piggy I'll do meatballs, chicken and pork cutlets and eggplant parm, they all refrigerate well and taste amazing

come back here and reply you fucking gym bunny