Archived threads in /ck/ - Food & Cooking - 1723. page

Have you never had candy before?

>>8395598
They're a nice treat once in every few years.

>>8395598

that shit is fucking FIRE. seriously, frosted circus animals is some of the best shit EVER. i used to fill a large bowl with an entire package of that shit and pour in milk, and eat the entire fucking thing like cereal lmfao i got so fat :(

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IS THAT SEMEN

>>8395350
whys there a blob of mustard on the plate.

were you gonna use mustard but then you decided to ruin a perfectly good sandwich with icing for a shitpost

assemble your sandwich and eat it, you fat fuck. commit to your shitpost.
i'm waiting.

>>8395350
>Also, that's not mayo I used
Horsey Sauce?

And would eat / 10.

I tend to go for filter coffee. It's a bad sign if a cafe doesn't have at least two filter options.

>>8395254
I enjoy iced caramel lattes in the summer. craving one right now even though it's about 20 degrees outside.

>>8395292
Ah, yes.

In youth I would drink the drink of thieves, the iced caramel latte, the "KWARA-MEL FRAPUSCHINO!" as my old Mexican gardener would say. He loved the sweet chilling tingle one would get from that caramel trickling down the cream and deflating its beauty, defacing it and dropping its mighty swept load onto the coffee liquor underneath.

I miss him, he was of that old kind of Mexican, the type of Mexican that could tuck an entire green chilli under his tongue and smile happy, smiles tucked under his thick, chunky rectangular moustache, strong and forceful but with the slight hint of grey, indicating his weariness and timeful ready end for this modernised hell hole we call the world.

He never knew I would get his drink from Starbucks, he thought I made it myself and I never had the heart to tell him. I would pour it all into a large mug for him and then I'd watch his mighty mug smile for days.


Ohhhhh, old, Chino. How I miss him. But he's gone now, left for Louisiana to take care of his daughter who fell ill after her husband left her. I don't know where he is now but if you're reading this. Ola! Ola! Mi Amigo! Ola! Ola!

>>8395210
The name.

>>8395210
The fact that you can't reach a whole hand into the pringles ca-aaaa-aaaaan.

>>8395210
They're hyperbolic paraboloids

Idk mix it with melted velveeta and eat it with tortilla chips

>>8394966
>but I have no idea what to do with the crab meat
use it to shampoo as well. it's a japanese tradition

>>8394966
>I plan on washing my hair with the shampoo
retard, when given as a gift, jap shampoo is for eating or for display

Use it in cocktails

>>8394888
>Any good snacks

Cake, beef jerky, cotton candy, what kind of question is this?

>>8394888
Biltong. Duh.

>>8394841
No I don't

Eggnog ice cream

>>8394841
Sorry OP, usually for Christmas I blend specifically eggs and milk together and subsist only off that :(

With a knife and fork you retarded fuck

>>8394478

With a knife and fork.

>eating eat with hands
Asparagus usually isn't served by shithole countries like Mexico, India, or Africa, so no.

With your mouth

>>8394260
>not thin crust
>no pineapple
who are you again?

>square cut
no fucking thank you

>>8394270

I feel the same way. Feel sorry for the faggot at OP's party that gets a center piece without crust to hold.

>>8394093
kill yourself

>>8394093

Is that Winco? I get the 12 piece for 9 bucks box all the time. KFC here is more expensive and soggy.

>>8394093
35 cents at a pop (soda) machine? bullshit

>>8393913
>Karo
No. Replace that with Golden Syrup, otherwise the filling seems alright.

Also you skipped the pie-crust which is pretty important. I would do a 50/50 blend of butter and leaf lard.

>>8393922
I'm in the northern US and they don't sell Golden Syrup here, though I've heard of it and know what it is. Karo "dark syrup" is the closest thing we have to an equivalent, as the Karo "light syrup" is a colorless sugar syrup lacking the molasses flavor.

Also, I didn't think the pie crust recipe was critical, but this is mine:

1 1/3 cups all purpose flour
1/2 cup (half a stick) butter flavor Crisco, direct from freezer
1/4 teaspoon salt
1/4 teaspoon sugar
enough ice water to moisten to correct consistency, will be 1/2 cup or less depending on ambient temperature and humidity

Mix all the dry ingredients thoroughly and cut the frozen shortening into small bits, then using a pastry blade mix them into the flour mixture until you get more or less uniform pea size crumbs.

Then using a fork mix in a very small amount of ice water at a time, stopping when the dough consistency is correct. Form dough into a ball, wrap it in waxed paper, and put it into the refrigerator to rest and cool down at least half an hour.

This recipe makes a very generous bottom crust for a 9" or 10" pie , and there will be some left over. It can be rolled out very thinly to make a top and bottom crust for a 9" pie, and is about the right amount of dough to make a lattice top.

Pecan pie, of course, traditionally has a bottom crust only.

...so, who else knows a good pecan pie recipe?

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>>8393790
No one? I'll just wander back to /k/ then.

>>8393835
Theres usually one thread up a week on that. Also theres one in DIY right now.

>>8393867
>DIY
Doesn't make sense to me. Brewing is cooking. I guess, in a sense, all cooking is DIY, but it seems a little silly.

Left.
I don't trust things that are "bourbon aged/infused/flavored/whatever"

Red label, bourbon barrel aged is for liquor, not mustard

>>8393449

You're literally retarded.

>>8393310
what is that on the left? fried corn?

Looks like some chip with peanuts

>>8393389
>>8394061
Split pea crackers. They're deep fried.

The tenderloin, since it's the only thing without a stupid name

None.

the fuck is a maitre d'butter?