Archived threads in /ck/ - Food & Cooking - 1902. page

>>8277765
Cut a sheet of paper in half. Shave body hair. Slowly slide fingertips across the blade.

People always freakout when I do the last one but the goal is not to draw blood or anything. You should only be able to make it like a centimeter down the blade before the skin starts to peel back. Should be painless and bloodless.

>>8277790
all of these

also running the knife across the top of your thumbnail at a sharp angle, if it sticks or slides across it's dull, if it shaves a layer off it's fine

You should be able to tell if a knife is sharp or not by using it.

I like to do stuffed poblanos personally. Also how much leftover acorn squash we talking? If you've got a whole one, cut that thing in half, roast it at like 400 for half an hour-ish, chuck it in the food processor and make a puree.

Then all you gotta do is mix it in a pot with some half and half, about a cup of brown sugar, and 3 eggs and you've got yourself a top notch pie filling. I usually do squash pies with a ginger snap crust but you could do anything and it would be delicious

>>8277590
Yeah I got a whole one left. I bought two because of the recipe, but there was only two of us eating so I only cooked up one. That sounds good though, don't have a food processor though, keeping my fingers crossed for xmas.

>>8277590
I also really like the idea of stuffed poblanos, they're already my favorite pepper, probably way better than stuffing a bell.

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>>8277099
I think that looks alright, a pretty basic dinner. I would prefer brown rice over white rice though.

I microwaved some last-night's cabbage soup, Karelian pies and boiled some carrots.

>>8278173
kill yourself/10

>>8277099
3/10

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yes I'm a dog rancher as well

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I do this but only for mediocre pizza though, if it's really nice pizza there isn't really a need to spruce it up.

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>>8277153
What kind of dog is that?

>>8277158
Same, as you can see this pizza is a Totino's Party Pizza

>>8276944
My dick

garlic probably won't. it kills everything.

>>8276971
Yeah but too much water can also kill you.

>>8276947
um
its for the dog

>>8276965
dog's gotta eat too

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>in poverty
>having to feed your dog too

Just eat your dog

>>8276916
davids tea /thread/

>>8277033
>cataloge
>ctrl+f tea
>ding
uhhhhhh wat

>>8277033
OH you meant /thread, no i mean i want the common links for beginners on the regular /tea/ threads specifically

Stock is what you added to keep it moist. Now it's... soup or something. Or sauce waiting to happen.

Making rice with it is a fine idea. Just dilute it until it's palatable, perhaps with stock. That'll go nicely with your leftovers.

>>8276760
Cheers, thanks. I was kinda worried about safety issues but I mean as long as it's all cooked, there shouldn't be any danger reusing it. I figure I can use it for something in the future.

>>8276803

Meat water with a moderate pH is a tempting home for microorganisms, so the fact that you cooked it once doesn't exempt you from proper food handling. Fortunately, sticking a bit of leftovers in the fridge is not rocket science.

Getting a gallon or more of fresh chicken stock from a simmer down to a temperature that's not going to heat up your entire fridge is a more interesting logistical challenge.

Naturally you are going to die from something much more interesting than food poisoning, so it's probably not worth worrying about.

I have a shit load of asian noodle packages I don't know what do do with. any good suggestions? all the soup recipes I looked into need like 8 kinds of sauces I can't find in rural US

>>8276314
I wouldn't.

>>8276314
No. Just have some bratwurst on the side.

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You can't gobo wrong with adobo

>Lemon
>Pepper
>Salt
Name a type of meat this would not work with

>>8278310
lemon on beef (or some other really red meats like venison) I'm not sure
but for any other meat, it's fucking great

When I make a new dish I always refer to existing recipes but I might change it depending on personal preferences. Once I've made the dish a couple times I tend to remember the recipe so I rarely refer back to it again.

I do have a ton of cookbooks though; I use them for ideas and for that initial time or two cooking the dish before I've memorized the recipe.

>>8297157
this.

>>8297146

If I'm going for something specific I'll reference a recipe until I feel that I know the dish well enough to make it on my own. If I'm just going for something good without targeting a specific dish I just freestyle it.

I don't bake but if I did I'd follow the recipe rigidly.

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>Medium Done

>>8297073
>undercooked

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>things i don't like

>>8296701

Heat causes proteins to shrink. Same reason why meat shrinks when you cook it.

magic bread goblins rub their hands on you bread and take some as payment. Every wonder why toast is free?

Nobody knows

>>8296125
My massive corn lobby brah!

I don't doubt that. The placebo effect is a real thing after all

>>8296125
It would never work. Basically they'd have to raise prices and, because capitalism breeds unlimited greed, they'd just fuck up the drink in some other way toreduce costs and increase profit margins.

great blog post OP +1

>>8295752
>how you would have reacted and responded to the cashier's remark. "you're here, again?"

I buy em for the local homeless.

problem solved. But good job on spilling your spaghetti anon. I wouldn't eat that shit though, no wonder you have problems, mcd's aint helping.

Stop eating so much mcdonalds fatass
It's not even cheap anymore