do you like your chicken dry and tender or soft and juicy?
>>8320733
dry
depends on the cut desu
>>8320733
Juicy chicken?? I am struggling to imagine that, couldn't you guys help me somehow please?
>"Premium deluxe"
>organic
>GMO free
I don't mind nonsense like gluten free since it doesn't really matter, but putting people on the anti-GMO bandwagon with shit like this is irredeemable.
>fresh
Your nation's cuisine in one picture
USA
I love this picture because it really does capture American cuisine perfectly.
It's got everything:
>American cheese
>American bacon
>doughnuts
>burgers
>savoury dish that's disgustingly sweet
>microwavable
And the icing on the cake, "late night cravings".
>>8314574
>late night cravings
what is my country coming to? I've been up at all hours of the day and night and have never craved a burger on a donut.
>>8314574
Reporting in lad
I posted about making tuna melts for the first time a few days ago. A righteous anon asked why I posted top-down photos instead of side photos. Here are some side photos of what I believe to be T H I C C tuna melts. Enjoy.
>>8325988
HONESTLY TUNA MELTS ARE JUST A BIZARRE SANDWICH. TUNA SALAD IS ALREADY SOMETHING OF AN ABOMINATION BUT THEN TO PAIR IT WITH CHEESE OF ALL THINGS AND THEN HEAT THE WHOLE THING UP? WHOS IDEA WAS THIS? A HOT CANNED FISH AND MAYO WITH CHEESE SANDWICH? WHY?
>>8325995
Reported
>>8325995
How else would you propose to eat canned fish?
Thinking about growing my own mushrooms here soon. Wondering if anyone has had any success growing chanterelle or morel using the PFTek method?
Going to build a mushroom - room here after I get the jars fully colonized. Plastic wrap around an entire area. Air purifier inside the plastic room. 2 gallon birthing buckets... just not sure if PFTek will actually produce morels or chanterelle
Should this be posted in DIY or.....???
>>8325788
/ck/is slow and you picked a very niche topic. There are plenty of people here who know what you want to know but it will take a bit
I'm caramelizing some yellow onions for the first time, I'm at the 30 minute mark on medium heat, should I be worried about burning these or is this looking good so far?
>>8325079
Looks good. Keep going with the low heat and stirring. Occassionally add a couple tablespoons of water to scrape up the fond. You've got about 30 more minutes.
Looks like a ways to go yet. If you want to try an experiment you can actually caramelized the onions faster. Just use more heat.
> whoa anon, nice try on getting me to burn them!
Dice up an onion, I find the finer the dice the faster caramelization will happen. Because it can only happen once you get rid of the water in the onion. So turn up your heat and have some water on hand. What I do is splash a bit of water in the pan when I see the brown caramel sticking to the pan, which prevents it from burning. It evaporates quickly and the. I wait a bit for more brown to form then splash a bit more water to loosen it from the pan. I used to spend an hour reducing an onion, but if you do it correctly you can do it faster.
OP here, thanks guys, no pics sadly cause I forgot I made a thread and already threw my final product in with my beef/pork mince, but I waited another 20 minutes (50 minutes total) and added some brown sugar and a glut of red wine at the very end. I did not however use any water at all and just cooked it dry, save for the tbsp or so of butter I threw in at the very beginning. Fuck I should have gotten mushrooms while I was at the store....
i just tried these for the first time after i fell for the meme, why the fuck would you eat these? it tastes like someone just rolled up stale pita chips and slathered them with the stuff from sour patch kids.
You fell for the meme too? These are fucking terrible. Why do people pretend they're good?
>>8324758
i only tried this flavor, i'm wondering if the others are better because this was just disgustingly sour, the lime i think.
>>8324749
I like the cheese explosion ones
Anyone ever had this before? Fried and seasoned cat turds with mustard?
Yeah but as soon as the cat turds hit the kitty litter it's over. So Nasty.
>>8324042
Yes I have fellow balkan
>>8324066
>Not squeezing your cats over the lawn.
Does ananas belong on a pizza?
Yes.
Canadians say yes.
it should be haram
How do your eating habits compare to your family's?
>>8326023
i switch my knife and fork when i need to cut things and no one else in my family does that. they all think im weird
>>8326023
Way better than my family, not as good as my husband's family. Getting better though.
>>8326067
U a girl or just gay?
I'm trying to get into fine cheese but I don't know where to start. I'm just trying a lot of different kinds basically.
Any types to avoid? Any good brands?
Start with something like this until you can refine your tastes a bit. Kind of strong upon first taste but mellows out after a bit. Pairs well with any IPA or white wine. Try the white and yellow and go from their.
Cheddar would be a good place to start. I personally love Gouda, 2-4yr. Has a nice sharpness to it and some can even had a cheddar like taste. L'Amuse Gouda is my favorite.
Goat cheeses tend to be a little tart. Brie cheeses are soft and usually really good but I avoid them because the rind is annoying as hell on those small ass wedges.
Visit a cheese shop and ask around they'd love to help and you can even have samples
>go to decent cheese store
>purchase 2-3 different varieties
>go back and buy 2-3 different cheeses based on the people working there's suggestions when you tell them what you liked/didn't like about what you tried the previous time(s)
>repeat
Hey guys, so I got tired of using my big ass stock pot for sous vide and dealing with all the evaporation/power consumption/unit struggling to heat the water so I got a old cooler at a thrift store and cut away a section for the unit. My logic is that the cooler should dramatically cut down on the wattage and evaporation for long cooks.
It occured to me the plastic in the cooler was never meant to keep hot things hot. What is the likelihood of BPAs and other chemicals leaching out of the plastic into the water and through the foodsaver bag and into the food? Seems pretty unlikely but I just wanted to be confirm with the cu/ck/s.
Thanks in advance.
halp
>>8325332
I've been using a small Coleman cooler to make whole-grain beer in for years. No problemo; it's a common practice.
Now, my strike temp is 170 or so. How high are you cranking this thing up?
>>8325332
as long as you don't melt the shit you'll be fine
What really you having 4 din din
>>8324957
I THINK IM JUST GOING TO HAVE AN APPLE TONIGHT. PINK LADY APPLE OF COURSE. THE BEST APPLE.
Had a 12+hour slow cooked chicken and lentil stew. It was dry and shit. Had a fish finger sandwich or two later desu
cottage pie.
Has anyone ever been to this restaurant before? How is it? Recommend me something?
>>8324406
I HIGHLY RECOMEND THE CRUNCH WRAP SUPREME. MAKE SURE YOU GET THE FIRE SAUCE.
>>8324406
Crunchwraps are pretty good, as Taco Bell goes. So're quesaritos.
Unless that's Del Taco. I always get them mixed up because I don't think I've ever been in either without being fairly intoxicated.
Get whatever, just don't get the "taco meat" or refried beans. They're nasty
>cooking on my cast iron
>everything going great
>suddenly water comes out of everything I'm cooking and basically boils whatever I'm cooking
How do I stop this from happening, what am I doing wrong?
>>8324282
Remove all the water from the food first.
Do you have a dehydrator?
In a pinch you can use those dehydrating silica crystals and put those in the pan.
>>8324292
Anon please I'm not completely retarded.
Cook in smaller portions.
What sort of foods are you cooking in the pan anyway?