So /ck/, as an Amerifat will I hate this? Anyone like kippers/sardines? I wanted to try some and these seemed popular at my local grocer.
>>8184654
they're good in moderation and when used sparingly, but the taste is definitely strong.
i'm also an amerishoot and enjoy them on occasion. nothing to be afraid of
>>8184654
Chili pepper and olive oil are the best type. Eat with crusty bread to mopup the oil and maybe some slices of tomato.
I like thd Mediterranean ones that have olives.
For people who move (or have moved) back and forth from more populated cities to smaller ones, what are some trends or cuisines that you see lagging way behind in the more rural places?
sourdough bread
>>8184477
Deconstructed anything, Papa New Guanine cuisine, eating bones, and drinking natural water (ie, from a lake or river without all the artificial processing)
>>8184477
Artisinal breads, locally cured meats, quality cheeses, quality seafood and fish.
However, generally can find high quality produce at farmer's markets in season.
White European cuisine thread.
>>8180383
Looks precisely like what you get at the ubiquitous USica "family" restaurants.
>>8180392
At least it isn't shawarma, Europoor.
>>8180400
Shawarma is a better meal than what was posted.
In a perfect world we wouldn't use these things. But I'm gonna admit it, I occasionally use one of those, be it veggie, pork, beef or chicken.
There, I said it. What a relief!
If they're used properly there's no reason why you should avoid them. But they are not a replacement for stock.
>>8185037
I add them to rice.
I've narrowed my entree choices down to royal port tilapia, wood-fire grilled pork chop, or baby back ribs. If it helps I'm thinking of getting broccoli & cheese or the blue cheese wedge salad for the side.
like there's even a choice. the baby back ribs.
>>8184687
tilapia
Top Shelf Margarita
Hot Wings with blue cheese
Garden Salad with ranch
New York Strip
Steamed veggies
Cheese Cake with raspberry sauce
Long story short a housemate read online that potatoes were good for her boil to heal or some shit and bought a huge bag of potatoes, her boil healed and she gave all the extra potatoes to me, last night I made a pretty good scalloped potatoes recipe that I found online (I just wish I left them to cook a little longer) and I have been making potato wedges with my breakfast, however I am not a fan of mashed potatoes, its a texture thing, and wanted to get random meals to cook, what do /ck/?
Boil them and give them back to the boiler that had the boil
>>8183165
Shredd em add some eggs, cream fraiche and spices mix that shit toss it in the oven at 175 c for like half an hour 40 min
I would recommend using thyme
>>8183179
That sounds really good, I might try that, thanks
I want to become a vegan, what's the first step?
kys
>>8182801
Go buy a bunch of fake meat right now to get the disappointment out of the way.
Then start liking beans and vegetables.
>>8182811
Actually this.
Also see here: http://www.pcrm.org/kickstartHome/mealplan/week-1
Is there something better in this world than this stuff?
almost anything is better
nope. Miracel Whip is the pinochle of human accomplishment
>>8181908
>pinochle
Is there any point in activating almonds before you eat them?
>>8181531
http://lmgtfy.com/?q=sprouted+foods
it increases the amount of structured water in it, it's nearly as good as crystal healing at removing toxins
Activate your almonds overnight in Moxie
Can I get your best beef stew recipes /ck/
>>8180937
Cube chuck, s&p, either dust with flour or continue on; brown chuck in Dutch oven (do this in batches, don't over crowd) develop a nice fond, remove, brown ~2 cups onion, create a space in the middle of the Dutch oven, add ~2 tblsp tomatoe paste, allow to caramelize, stir it up, deglaze with ~ 1 cup beef broth, scraping up the stuff on the bottom, reduce. Return beef and add a bottle of Red Zinfandel or Bordeaux. Simmer. In a separate small pan gently sauté ~6 whole slightly smashed cloves of garlic until golden, add butter and cloves to pot. Add thyme (rubbed between palms if dried). Peel Yukon gold taters & carrots (parsnips are nice too) steam, reserve. When meat is finished (fork tender), remove meat and strain sauce into a sauce pan (you should have a couple of cups), make a mixture of 1 tbsp flour : 1 tbsp butter (beurre manie) and bring the pan to a simmer while rapidlywhisking in the beurre manie, this will thicken and enrich the sauce; if you used the flour at the beginning, omit this step (though I think this tastes better). Return meat to pot, add steamed roots, sauce, add frozen pearl onions, simmer on low until warmed through.
>>8181017
/thread, honestly a perfect recipe
Only I would personally add thyme for the final ten or so minutes so it's fresh-tasting.
Fingerling potatoes, pearl onions, mushrooms, and carrots are all my staple veggies for beef stew. Also when the stock starts to get warm, I like to take out a cup or so and whisk in a few tablespoons of flour or cornstarch, gives it a thicker and richer consistency when the whole pot is done.
this thing is on sale. should I get it? I've never owned a crock pot but I like slow cooking. is 3.5L (0.8 gallons) too small? I only cook for one but would like to make dishes with plenty of ingredients and don't mind having plenty of leftovers.
no love for crock pots?
you know what they say about crock pots, the happiest day of your life is when you buy one and the next happiest day is when you sell it.
>>8180852
That size tends to be a bit small, I have one about that size and it handles like 4 lbs of meat at most, so If you want to cook larger pieces of meat you would be out of luck. My roommate has a 1.5 gallon one that fits about anything you want decently well.
What drink goes best with steak?
The blood of orphan children.
Honestly, a good double IPA.
way to throw yout family on 4chan
but anyway the answer is the 3 b's of europe
bordeaux (by this I mean margaux and pauillac), barolo, brunello
maybe priorat but fuck you
What went wrong?
>>8184400
over hyped the first game and trying to recover now with the new one
>>8184400
Where to start?
1. Titainfall apparently sold well enough to justify a sequel even though EA has been flooding the market with multiple FPS IPs
2. They just rehash the same game fuel flavors which aren't terribly good in the first place but featuring a different game they want to shill.
>>8184409
Forgot to add: 3. gamers are fucking morons who never learn from their mistakes
I've been cooking chili the same way all year.
Recently the spiciness has gone from little to non-existent.
I get the peppers from the same place everytime.
Does the potency change from month to month?
>>8183889
yes. there are a lot of factors in spiciness of chilis.
>>8183897
>a lot of factors
gee thanks, keep on posting, the internet needs you
>>8183937
Seems like a simple case of stupid question stupid answer. google is your/op's friend.
A lot of the fat people I know claim to be food lovers, and say that "if you want to eat good food, have a fat person make it for you". Note that I'm not an ameriburger and that people around here don't eat loads of fast food. Still, every time I see a fat person cook I see ignorance in techniques, ignorance about ingredients, and an compulsive use of fat to enhance (or compensate for) flavour. Yes, fat carrys a lot of flavour, but drowning a plate in oil is counter productive. None of them cook good food.
Anyone here know fat people who know their stuff? Are any of you /cu/cks both fat and good cooks? Are fat people really just incompetent about good food?
>>8183215
t. Fellow Australian
Cunt
Anyone? Can I settle on 'confirmed' then?
>>8183215
Cooking well and getting good as cooking (or anything) requires patience, and patience requires willpower. Fatties obviously have no willpower, so it's hardly a surprise that most of them can't cook for shit.