Archived threads in /ck/ - Food & Cooking - 187. page

>>9350535
not that

>>9350535
Wasabi is kang

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Search your heart; you know this to be true.

Try it flat, I dare you

>>9350502

Oh no!

They are putting more acid in their digestive pit of acid!

>>9350508
If a drink is so bad that you need to make it fizzy, you probably shouldn't drink it.

yeah

probably

Better than the red and stumpy faggot? Yeah

>>9350359
Rogue Brewing's root beer is bomb as fuck. Not just sweet, has a delicious spice flavor with it too. Their orange chamomile soda is awesome too.

>>9350856
It's probably the piss that gives it the spice

Where do you get it from? Do you order it?

Start with an amazing onion

>>9350351
Take a longboat and twenty of your finest men, head to where the sun sets. There you will find a village. Pillage! Plunder and burn all that you find!

https://www.youtube.com/watch?v=4B6j3gYkvr4

>>9350246
>he makes very bad bait threads on /ck/
>he wastes time on making bad bait threads on /ck/
saged and reported

It's the only way I'll eat the stuff. It somehow blends with the burger perfectly and I don't understand it.

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>>9350246
>he doesn't just use mayo with cracked black pepper Alton Brown style

I don't think tasting good was part of its plan.

>>9350234
sprinkle, lightly, some real food on it.

>>9350235
Then how do people enjoy it?

Something about Chianti

>>9350165
The screaming of....

Throw them in the bin.
>G6PD
At least I'm naturally resistant to malaria.

>>9350011
Why is that food in jail?

Anonymity was a mistake

>>9350017
they dont got glass tables in jail

>>9350002
reported for underage.

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>>9350002
>They've cooked food with onion all their lives and don't realise that they tasted like onion.
What did he mean by this?

>>9350016
They all tasted like onion. Just onion, it ruins their fucking food and they don't realise it. You can't taste half of the food you've made because onion cancer came over and did a smelly shit in your plate

not sure

>>9349994
>he didn't say "You're a big pie"

>>9351236
>not "extra large"

that used to be my shit right there

>>9349987
Found this at an import store once. Tastes like chocolate milk watered down with sugar water. Pretty sure the only reason anyone would like this is for nostalgia.

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>chocolate "drink"

I'm also very interested in buying a percolator I just don't know what I'm looking for. I've read nothing but good reviews on Bialetti and honestly, I would just buy if I knew what to do about which coffee to buy.

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>>9349975
I use an auto grind Cuisinart with a metal filter and I set the timer for the exact time my alarm clock will go off so I can get up, piss, take a shower and boom fresh coffee.

Espresso machine flat out sucks against a moka pot, plus the latter is way cheaper.

>>9349961
just drink tap water, it tastes great in 90% of the developed world.

what the fuck is wrong with yuropeans

>>9349961
for me its the tapwater

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Pic related: ingredients.

This batch will use some smoked pork shanks as the protein source. I tend to alternate the proteins from something very traditional, like smoked ham-hocks, to something lighter and less fatty, like smoked turkey or chicken. Virginia ham is another excellent source of protein for collards.

Notice that the ingredients list is per bunch. 1 bunch of greens is enough for 2 people, but since they freeze well, I always go for 2 to 3 bunches and just save them for use throughout the week.

The flavor profile for this recipe is similar to Louisiana Cajun meals, and we'll be using the trinity, and many of the same seasonings.

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The first thing we want to do is inspect our greens and wash them. Greens can grow in some pretty sandy soil, and rain can splatter that sand up and onto the leaves, so we need to clean them thoroughly.

Take and inspect each individual leaf, getting rid of any that are fucked up. Then lay them flat and remove excess stem. Some will completely remove the stem and center ribs together, but I find that cooking the central rib adds a nice texture to the greens, and they soak up the broth the way celery does in soups. Once you've removed the stems, then cut the greens down the center, roll them up like a cigar, and cut them into strips the size of your choosing. I make mine about a finger or two wide.

Once your greens have been cut into strips, it's time to soak and wash them.

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Place your greens into a pot big enough to hold them, fill it with cold water, add a handful of salt and about 1/4 cup of apple cider vinegar, mix them up and let them soak for about 20 mins. This process will help loosen up any soil or dust accumulated on the leaves, and will kill any critters you may have missed.

After 20 minutes, give the greens a good mixing by hand and strain off the water. Fill up the pot with cold water again, and give the greens another good mixing by hand, then strain off the water again. Fill up the pot one final time, give the greens a final mix by hand, and then strain the water and set the greens aside. By this third and final rinse, your water should be pretty much clear, and your greens should be clean and ready to cook.

While your greens are soaking, it's time to start seasoning the broth.