Archived threads in /ck/ - Food & Cooking - 1620. page

>>8446860
girls are weird
why does she have a top on

>>8446870
Women generally wear cloths when they aren't in your porn videos, anon

>>8447012
That's gay

Can the 16 year old girls please leave

ok

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>drinking coffee with milk

>>8446650

How is it bait? This is the "food and cooking board", you stupid fucking faggot. It's not bait, idiot.

>>8446638
>inb4 water

Shit is garbage, tastes like nothing and is useless for cooking.

>>8446508
I like Havarti too

>>8446508
Chevre cheese

No order

>Brie
>Dill Harvati
>Aged cheddar
>Parmesan (real shit, like a block)
>Ricotta (real shit, again)
>Marscapone

>>8445518
Thin layer of peanut butter on both slices, a thicker layer on one. Put together. It kind of like seals the jelly in.

Honey Roast peanut butter on warmed white Wonder Bread with chunky home-grown/wild-picked strawberry preserves.

>>8445529
*thicker layer of jelly on one slice

>>8444969
The first time I tried it. However, that's for instant ramen. When you buy fresh noodles and make your own ramen it can come up pretty good instead of the bland/artificial taste most of those packages have.

>>8444969
I haven't, they're still good once in a while. But I stopped eating them multiple times a week when I was 22ish

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Haven't. This shit is amazing

>>8443775
because cats and dogs are secretly delicious.

because you like sugar fat and salt you fat fuck

>>8443775
Because it is real chinese food cooked by wise old-ass men.

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fruit for health now

slice make no chew need
sweet taste insides

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>>8441706
Good to see some fruits in your diet, stay healthy my friend.

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eggs benadicts

cream outside sauce feel
insides run egg wet bread taste
little lemons too

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>>8440212
Fucking Midwesterners, I swear.

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>yet another shitposting beer thread

It's annoying, I like all beer, craft, foreign, 40oz bottle, don't care, shit's great. I like the different styles and the flavors they give off are interesting, but I generally stick with coors unless I have some extra cash. I get Bell's Two Hearted if I go to the bar because I live in MIchigan and that shit is literally everywhere. But my brother's a huge snob and will drink Belgian's and comment on "flavors of bubble gum" and it's like dude, chill out. Fuck.

riquísimo.
Salu2 xd!

looks good. corn juice?

Build wall

i eat these type of things over rice - it's close enough to chicken katsu. it isn't worth leaving the house to get it from an actual teriyaki shop.

>>8450398
I remember buying this when I found it at Big Lots. Got some burger buns and made chicken burgers. It was pretty comfy

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>>8450398
>open pit BBQ

We used this a lot when I was a kid. I bought it a few weeks ago and it was a shadow of its former self. Almost no kick at all.

>>8450188
>>look up recipes online (allrecipes, pinterest...)
Why aren't you using epicurious?

>>8450192
Because I am a masochist and I hate myself and I want to see bad ideas.

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>>8450188

the latter easy

>>8450113
Who the fuck would want to eat anything by a bad chef. Dumb thread

>>8450113
bad chef implies all kind of things, including bad hygiene and either raw or burned food. so no, i would not let ja/ck/ cook for me. second option all the way

>>8450110
Cheese cake is pretty easy if you have a good mixer, you just mix it up bake and refrigerate it. In your case I would do them on a sheet tray with a pastry bag.

If you don't want it to be so sweet then just don't add as much sugar...it shouldn't affect the consistency at all. Just pipe that shit out.

Your problem is that it's going to melt under a demi. You'd have to freeze those bitches or plate them off to the side away from the hot duck and hot demi or it'll just be a cream cheese soup by the time it hits the table.

How many covers are you doing?

Cheesecake recipe thread it is then.

>>8450110

in what world do you live in where that sounds like it'd be considered a "good dish"?

walk me through your thought process, anon.. i'm not being a dick; i'm trying to talk you down off that ledge you're currently on.

>>8449873
https://www.google.com/search?q=tomato+sauce&ie=utf-8&oe=utf-8

I could be wrong but if backed beans have tomato sauce in them, cooking/leaving them in cast iron will remove your cast iron seasoning

beans, water, tomato paste, spices. that's all you need really.

I'd get a pressure cooker and cook the beans separately, then add them to a pot with the other ingredients.

For super thick beans, cook some lentils (they cook in 1.5 minutes in a pressure cooker, if pre-soaked overnight) and add them to the pot, lentils also improve the flavor.