Archived threads in /ck/ - Food & Cooking - 1821. page

That's why you don't eat it by itself and turn it into soups.

>>8336955
Get a cheap rotisserie for your house and make your own rub. Skin is nice and crispy instead of limp and wet, meat is perfect instead of dry. Those grocery store birds sit under heat lamps, ruins them

>>8336955
turn it into soup, add some greens and rice, pasta or even bread and you got a rich, filling and dirt cheap soup. It's the ramen of the west.

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Light salt and pepper, cook over coals.

>>8336938

Salmon and rice is all you need, compadre. You really can't go wrong with the combination of carbs and protein

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>>8336949

Herb, corn and pepper chutney.

>>8336916
Try a straight mead without spices or fruit first. Here's a simple recipe for 5 gallons that works.

12lbs of honey (1 gallon)
4 tsp acid blend
4 tsp yeast nutrient
4 gallons of non-chlorinated water
2 packets of champagne yeast (I use Lavlin EC1118).

Mix all ingredients in large stainless pot. Heat at to 180F and hold for 30 minutes. Cool to 70F, transfer to fermenter and pitch yeast. Rack to secondary fermenter after 30 days. Wait 30 days and either bottle or rack again until you're satisfied with clarity.

This makes a dry mead. If you want a sweet mead you can use a sweet or semi-sweet yeast.

>>8336974
Thanks, i head that to make medium and sweet mead you just increase honey to water ratio? will that work too? I plan on doing experimental 2L batches first. Also why is the pot heating required? wont that just result in the degradation of the peroxide in the honey?

>>8337003
I just feel more comfortable pasteurizing it to kill any wild yeasts and bacteria eventhough honey is anti-bacterial. Some people don't heat it, but I suspect they occasionally end up with an off flavored or sour batch. And 12lbs of honey isn't cheap even when you buy 5 gallons at a time from a largescale beekeeper like I do.

I don't know much about sweet meads because I only make dry. Some people back sweeten with honey after fermentation, some stop fermentation at their desired sweetness level with sulfites, and probably like you said, others use more honey initially.

>>8336865
It should be either black or neon yellow and have a strong acidic smell.

>>8336865
Smell isn't the best indicator of any health problems. You should taste a bit of it to figure out if you have colon cancer

>>8336871
If it tastes bad, see a doctor immediately

>>8336806
More often than not, when I make meatloaf, it's for the express purpose of having cold meatloaf sandwiches in the coming days.

>>8336817

You're a good man.

Most baked pasta dishes are pretty good the next day, mac and cheese, baked ziti, etc.

>>8336797
Make sure to cook ALL the red out of the meat or it is not good.
Roux is the way to go for gravy. Or the jar kind which can be used instead of mayonnaise in the sauce.
Add more sugar and cheese to the rub to reduce the salt. I prefer Parmesan from pizza boxes.
Hope this helps good luck!

Melt butter in a pan
Add flour
Stir until it balls up
(longer you cook the roux ball, the darker it will get. this is where you adjust your coloring to desired lightness/darkness)
Add cool / room temp drippings
Add cool / room temp stock if more liquid required
Only season at end

>>8336797
>deglazing liquid
What deglazing liquid? That could be your salt problem

>the heat was too high so it clumped up
That wasn't your problem. You need to do one of two things. Either add the liquid very slowly while stirring with a whisk to prevent clumps, or you added too much flour to the drippings. When you add flour, it shouldn't be creating a solid or play doh. It should still be liquid.

Go away, man!

infinity chefs is decent

I'm partial to Walmart or Costco brand cookware.

mall chain bourbon chicken.

>>8336732
Then you are a stupid fat fuck

>>8336732
not your blog

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I go on Saturday morning to get most of what I'm going to need for the weekend and the first part of the week. Maybe Walmart around Wednesday if I need something else.

Also this is now a Wegmans thread.

Bi-weekly to Publix or Winn-Dixie (depends on who is offering the best sales).

Typically I'll save my appetite for lunch if I'm going to Publix because they make some bangin' Reubens, but if I'm not really hungry I'll opt to go to Winn-Dixie. Their produce and meats aren't priced too differently

>>8336924
Yah I love Winn Dixie but I always end up going to Publix because I go right beside it on the way home from work.

>>8336709
Usually I put the cheese on the crackers and then eat them.

>>8336712
sorry, allow me to restate: what's your formula for cheese and crackers, asshole?

>>8336736
Usually I put the cheese on the crackers and then eat them.

>>8336667
This is fucking facts.

>>8336667
Add 'cha for hot taste

>>8336667
I ask for Honey Mustard on my McChicken instead. Best condiment for the best fast food sandwich.

give em a good sear then pop them in the oven until they get medium.

>>8336666
Yes Satan

>>8336655
steaks on rack
salt on
24 hours at least uncovered in fridge
oven at 275
steaks in
35-50 minutes until your preferred doneness, shoot for about 135F internal temp
steaks out
cast iron skillet, very hot
finish steaks with sear and serve

>>8336633
Dude.

Just because you have potatoes doesn't mean ketchup should go on it. I mean, by all means, personal preference but fuck.

It's almost like you can't get off of ketchup. It's a sauce, its not supposed to go with everything.

Try that shit without ketchup a few times to enjoy the full flavor. Otherwise I think you've got bonked taste buds.

>>8336633
Just don't put it on your steak or i'll stab you

>>8336633
I like to slice open a baked potato, then spread ketchup on each half, like you'd glaze a meatloaf, then put it back in the oven until it's kind of dried out and lightly browned. Pretty great.

>>8336612
this, in its simplicity, is much more plausible than other /ck/ tales of woe

>>8336612

>browning meat, you mean making sure it's not pink on the inside, right?

>>8336612
>mom's making cookies
>uses half of the recommended amount of butter
>"butter is too unhealthy"
>puts baking sheet on bottom rack
>cranks oven up 25 degrees hotter than the directions say

No, i have no idea why they burned and taste like shit.

I don't think of it at all.

pan fried in a LOT of butter with some eggs and maybe fresh spinach on a sweet hawaiian roll

good bulkin' food