Archived threads in /ck/ - Food & Cooking - 1720. page

>>8396120
There's a shitcago version? Is it regional, or just a shitty seller? I've never seen it.

>>8396140
It's huge in the 'go.

Essential on 'go dogs and beef sandwiches.

>>8396156
I know that, didn't know mezzetta produced a jarred version. I like their Italian giadiniera, and always wanted to try the 'go version without getting shot.

>>8395585
Grog. With rum AND red wine

>>8395588
Recipe?

>>8395585
so jealous, sounds like heaven. I just have a three day weekend. I like to have Celebration Ale from Sierra Nevada. I look forward to it every year. Eggnog with brandy is good too.

Nobu-style with a miso glaze

>>8395416
Bake in the oven until very crisp.

>>8395434
I would appreciate real advice, otherwise you can kindly fuck off

>>8394734

The tortillas aren't much different. What you're missing is that the restaurants heat them up prior to making your food. That makes the tortillas soft.

Your problem isn't the tortilla, it's your technique. Heat them fuckers up before making your tacos/burritos/etc.

>>8394736
This. Places like Chipotle even press them.

>>8394736
This. Nuke the torts for a short time and they get soft and good.

msg and flavoring agents you dumb nigger

>>8394412
It's plain you fuck nugget. Just rice in a bag. No flavorings added. You have to do that yourself.

>>8394407
By boiling it in the bag, it makes it impossible to mess up. It absorbs its perfect amount of moisture as long as you have enough water in the pan to boil. You remove it and press on it getting rid of any possible excess moisture. Perfectly cooked every time. With non-bagged rice if you mess up there is no fixing it if you add too much water. It just becomes a gross mess.

>>8394673

>No way to fix it if you add too much water
I find pouring some out helps

>>8394112

>>8394150
Tito's

Luksusowa. That stuff is fully responsible for making me homeless back in 2013.
Thats a good thing. It's good vodka.

No you need a frothing want to do it like that otherwise the milk will harden it without it mixing. You could heat some milk on the stove, melt and mix the chocolate into that but with zero skill you'll definitely burn the milk.

>>8392388
he won't listen
>30 minutes from now
>OP posts pic of pan of ruined milk with wads of milk skin, hunks of scorced milk scraped off the bottom of the pan, and half-melted chocolate squares floating in it
>why didn't you guys tell meeee

>>8392401
>scorched*
the fuck did my h go

>>8390483
FAZOLIS
A
Z
O
L
I
S

>>8390483
ravioli ravioli give me the formuloli

chef Boyardee with some mozzarella on top.

>>8390365
I'll ask a relative who works there.

>>8390365
>China Town
china town really is china town, very few english speakers and it isn't a place for non-chinese. there really isn't anything there for you except for soup dumplings at joes shanghai, and there's another location near central park so there's even less of a reason to go down there.

I'm a regular at reichenbach hall they have 2 liter beers if you feel like getting shitfaced and feel pregnant
usually I get currywurst and veal or chicken jagerschnitzel with red cabbage which is enough to make like 3 meals out of. Everything is over sized yet reasonably priced

>>8390504
I'm Asian, so, all good.

No one besides women say that

>>8387094
I don't touch the shit. I'm irish and it fucks me up. It tastes fine but I know the outcome, I'll wake up in a bush with a black eye or next to some landwhale.

I guess other people can handle it but not me.

>>8387094
No, but since it's extremely easy for me to pound it straight I tend to drink it way too quickly. I love the taste of tequila.

I think that's where the meme comes from.

wowwoww forgot an "h", nice kill me

Lafroog is a meme.

>>8374971
A tasty meme.

http://pastebin.com/SLnGTTKe

File: 20161207_011600.jpg (2MB, 4128x2322px) Image search: [Google]

2MB, 4128x2322px

>>8344489
Drinking some shu I found at a local tea store, picked up a sample, its pretty good but way too expensive to buy a full cake, im better off ordering a few cakes off YS.

OP perhaps you should have waited for thursday to make the thread, I think weekly would work better than back to back, the previous threads have been lasting for a week or more then the next one 404s in a few days, there just aren't enough people posting to keep a thread alive constantly

>>8344489
also your pastebin is outdated
latest to my knowledge is:
http://pastebin.com/SWNA0rLX

Shit takes like 3 days from scratch. So annoying.

Check it:

>bag of pork rinds
>1 can of El pato hot/ spicy tomato sauce
>diced onions
>cilantro
>fresh corn tortillas

First, fry the pork rinds and onions a little in a skillet. Then, pour in the tomato sauce and cook until the rinds are mostly softened. A bit of a crunch is preferable. Remove from the sauce and serve with tortillas. Garnish with cilantro.

File: Chicharones.jpg (125KB, 1000x750px) Image search: [Google]

125KB, 1000x750px

One thing Mexicans do right is fried pork skins. Pic related. Real pork rinds.

Queso de la chupicabra

USER WAS BANN3D FOR THIS POST

>>8396476
Just get a dutch oven.

>>8396488
Why no? I'm don't know much about this stuff