Archived threads in /ck/ - Food & Cooking - 1889. page

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>>8283632
This, or a full english.

Some times I do a grilled cheese, 2 eggs and bacon/prosciutto/jamon (fried ofc) and stack em up with some ketchup.

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>>8283632

Mash some of the beans.

>>8301382
Be sure to sear your meat real well, but I guess you already know that. Make some caramel. Seriously. Also pureed sauteed onions. Good stuff. I never really needed it. If you want your chili to be brown, and its not, you are putting way too many tomatoes, my friend. The last tip is what I would go with. Mashing beans is fucking aids.

Just made a mean chili a month ago or something. Chili powder itself will make it pretty dark.

>>8300462
SCOTCH EGGS ARE ONE OF THE GREATEST FOODS ON THE PLANET. DELICIOUS, PORTABLE , HIGH IN FAT AND PROTEIN AND MEAGER CARBS. HOWEVER, PUTTING THEM ON A PIZZA IS A STEP TOO FAR.

>>8300462
You can scotch butter.

>>8300470
LOUD NOISES

>>8300406
Lamb shank is great, go Mediterranean with it. Carrots, celery, onion and thyme. If you're gonna boil it pan it first to get a nice sear...or boil it first and then drop it in a hot saute pan I don't give a fuck.

>>8300406
Braise it. Brown meat in olive oil ad remove. Add mirepoix saute for 7 minutes. Add garlic, tomato paste, and few sprigs of thyme and rosemary for 1 minute longer. Add cup or 2 wine. Reduce. Add enough chicken stock or beef stock to come halfway up sides. Cook covered in oven @ 325 F for 2-3 hours or on stovetop at simmer. Add more stock if needed. You can reduce the liquid after done or just serve as is. Delicious!

>>8300406

Dutch oven, season, sear, remove meat, sweat vegetables, high heat, deglaze with wine filling up to about 1-2inches, put shank back in, cover, into a hot oven, cook until fork tender.

>>8300370
still shitty. there's a guy who types answers in all caps recently. that's about it.

>>8300370
For me, it's the McChicken. The best fast food sandwich.

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Just found out the Mcrib is back in my area for a limited time.

>>8300022

Like a lot of foods jerky varies a LOT in flavor/quality. The big mass produced brands are pretty shitty in my opinion. Some good homemade stuff or the stuff you get from a local butcher can be amazingly good.

>is it a meme

Can we stop with this? What the fuck does beef jerky being a meme even mean? Do you actually know anymore?

>>8300030
+1

>>8299616
>"""pretending""" to be retarded
>""""TROLLING"""""

>>8299616
Is that how you make it, fatass?

I make mine with tomatoes, pickles, and onions and just a tablespoon of mayo, it's quite a thing around these parts

>>8299463
http://bookzz.org/s/?q=a+feast+of+ice+and+fire&yearFrom=&yearTo=&language=&extension=&t=0

epub, mobi, pdf, it's all there

>>8299469
>http://bookzz.org/s/?q=a+feast+of+ice+and+fire&yearFrom=&yearTo=&language=&extension=&t=0
gr8 m8 i r8 8 8 (THANKS)

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I will be serving the Elizabethan butter sauce with my chicken thighs today

kill yourself

>>8299348
Will that reset my palate?

>pan seared chicken
Retard
https://www.youtube.com/watch?v=NelIXCuuSZ0

>>8298816
>step 1. turkey
>step 2. nothing else

>>8298816
turkey
ham
brussel sprouts
mashed cauliflower
gravy
creamed spinach

Roasted broccoli. One of my favorite things.

>>8298410
Nope

>>8298410
A chili dog is an awful thing. Even bad ones are delicious, and there's no way to make a good one that is even a remotely healthy thing to eat. It is one of many foods that have hacked us. Approach with caution.

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>>8298410
Perfect dont involve no CHEEZ!

I can only speak for myself. I keep classic yellow, dijon, honey, and spicy brown in my fridge at all times. I don't recommend mustards that have been spiked with horseraddish. It's just not a great combo in my opinion.

>>8298171
This. Also dijon wholegrain is best

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Best brand is Roland. Go for the dijon, you'll thank me

>>8298138

I actually highly suggest and recommend red potatoes. they have the best taste, and really nice skins.

chop em up so all pieces are roughly same size.. inch cubes or so. I sometimes do thin cubes.. 1*1*1/2 they cook faster this way

drain them, add a shit ton of butter.. maybe.. 1 stick per 3 pounds of potatoes.. or more.

add regular whipping cream till it hits the liquid state you want. i'd say.. 1/2 to 1 cup per 3 pounds of potatoes.

salt to taste... salt.. salt salt to taste. probably... 1 to 2 teaspoons per 3 pounds of potatoes.

i am also in charge of potatoes this year.. have been for a decade. i do this all by feel.


my friend uses a blend of reds and yukon golds and swears by it.

i leave the skins on and hand mash, but only enough so that it is still "rustic" and slightly lumpy.

its not how everyone likes them... to each their own.

i think if you want super smooth you oughta just use boxed mashed potatoes. the rough lumpy mash is the heavenly domain of authentic potatoes.

some people add a ton of cheese and that can be pretty good too. i don't bother. but a bit of garlic and parmesan can be super fly.

>>8298138
Heavy Cream
Butter
Chives

It's god damn mashed potatoes

butter
cream or sour cream
chives
black pepper

if they will not be served with gravy or sauce then garlic and salt as well, otherwise don't bother

>>8298040
They taste fantastic as a substitute for mashed potatoes. You basically make them the same way, peel, cook in salted water until tender, and puree in a food processor or whip with an electric mixer adding plenty of butter, a little cream, and salt and pepper. Goes great with seafood, fish, or poultry.
They also make a delicious soup.

>>8298049
Thanks, can I mash them like potatoes? Or is the blender really required?

>>8298050
Sure, you can just use a potato masher, it just won't produce as smooth of an end product. Sunchokes are more fiberous than potatoes, which is why people like to use an electric mixer or food processor, but it's not necessary.

>>8297179
Noodles don't hold very well overnight, but if you insist: Chicken Cacciatore. Real simple, flavorful and healthy.

>>8297179
chicken and pasta frittata
google it.

>>8297179
Tetrazzini