Archived threads in /ck/ - Food & Cooking - 2200. page

Egg dishes

Depends what kind of foods you like and what's available to you.
I'm a big fan of soft boiled steaks. Pro tip: use whole milk instead water for a creamy texture.

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>>8070753
This is THE BEEEEEEST Mac n' Cheese!!!!!!

>>8070742
Too many variables in your rambling post to tell you exactly how you fucked up. Also those look like some frozen-bought then baked shit, so not entirely sure if I should take you seriously...

you can just take them tongs and split the thickest one. if you dont see pink they are all done. You wont lose moister unless you really over cook them.

>>8070742
i usually judge that chicken is done frying when it stops making noise in the oil (i use peanut oil for reference, no idea what temp cause flame stove). however, did you use fucking corn meal to fry that? it looks like fish meng you need to flour>milk>flour that chicken and be sure to season the flour well

>>8070728
Bet wonder ball doesn't even have a toy inside.

>>8070736
Wonder Ball is the US legal Kinder Egg

They include the sticker or whatever inside the box itself and not in the actual chocolate shell.

>>8070728
Crispy m&ms never left my third world country.
Sucks to be you, nerd.

>>8070668
DEEP FRIED DICK

>>8070668
bread roll and glass of water.

>>8070668

Get some seconds, give her a packet of pop tarts and make some shit up about having to go to work.

>>8070144
Use some chinese sticks, you club-handed fuck

>>8070148
Fucking weeabos, I swear.

>>8070148
>chinese sticks
or just use your hands

>>8070112
I see you took the potato off of the plate and used it to take a picture

did you also cook the potato that you took the picture with

>>8070112
where's the beef?

How small are your sandwiches?

>>8070106
While what you say is true, many people have just gotten used to soft bread. They don't appreciate bread with texture.

>>8070109
If I buy French bread I make a six inch or so sub. I go through about two loaves a week. Still only a few dollars, and decent sliced bread often even more expensive than that.

>>8070065
I kinda want to try shoving one up my arse.

Smells awful, but durian cake is actually pretty good. A worthwhile curiosity.

>>8070065
I'd try it if I get the chance.

Iced tea. Thanks

Damn, I'm glad I moved back to the West Coast. That beer list is pretty pathetic.

I'll have a water.

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>>8070052
Tempeh & Seitan.
http://www.getvegucated.com/latests-challenges/mimicking-meat-tofu-tempeh-seitan/

The beyond meat stuff is good, but spendy. Same with quorn. Quorn was the best meat substitute I found

Check out the Street Vegan cookbook

The recipes are labor intensive but carnism won't be defeated by wishful thinking

http://www.powells.com/book/street-vegan-recipes-dispatches-from-the-cinnamon-snail-food-truck-9780385346191/62-0

>>8070051
finally, something i can fuckin answer

bla bla, not a rice cooker review. i only just recently got one, its nice but eh.

ok, rice on the stovetop....
my korean roomate does it all the time. he makes the shittiest mushiest rice ive ever seen. hes a fucking terrible cook.
im white as snow. have gotten a fair amount of compliments on my rice.

first off, if youre using that kind, a single rinse wont hurt. if you dont want to rinse, then pour the amount you want into your pot. top with water. fill with enough water that if you touch your finger to the top of the rice, in the water, its no higher than the first line of your index finger.

bring to a boil. allow to boil for just under a minute. i perosnally roll 30-40 seocnds.
drop to a simmer. a simmer. not a fuckign rolling boil. a gentle. fucking. SIMMER.
a fuckign simmer.
simmer. wierd word.
simmer.

after youve droppe dit to a simmer, put a lid on it, and either tilt it or some shit, just to allow pressure to release, but contain the steam. if it boils over, fucking whatever, youll wash your pot anyway.

let it simmer until the water line dissappears under the rice. it doesnt really fucking matter, but at some point once it goes past the top of the rice, take the lid off and continue to let it simmer.

let it do this until its done.
bam. you have fucking rice.

i suggest taking it off the heat when its done, and letting it sit with a lid on it, just so it doesnt dry out.

after that, unclump it and youre good to go.
i suggest unclumping before you put the lid on and allowing it to sit.

-
rice cooker review
i got one. pretty expensive. heard to never go black and decker for rice cookers. took the advice of going to an asian store and bought on there.

things to look for
-make sure it keeps the rice warm.

i make a pot of rice around lunch, yummy. i get back to it around dinner, nasty. cold rice sucks.
whats nice is being able to just scoop it out and throw it in a pan.

>>8070096
Does that method get you rice cooker results? A better way to phrase it is do you know how that rice is supposed to taste and do you get that result. The method itself is the exact same as the default instructions with the exception of simmering with the lid off. Are you saying simmering with the lid off is the missing step for stovetop?

>>8070096
tl;dr
>>8070051
I've owned or lived with (i.e. parent or rooomate owned) at least 10 rice cookers and the memes are true: zojirushi is good shit. there are cheaper ones, and there are other brands, that are also good, but if this is something you're going to use, just buy something good, they're cheap

I currently have an NS-LAC05 for the last maybe 8 years and I use it every day, it's pretty fantastic. I think I paid like $110 for it

like everyone who eats rice every day, I have made it on the stovetop and while it's not all that hard, it's also kind of pointless, like making toast by slicing the bread with a knife and then flipping it on top of a gas burner with a fork. yeah, it's possible. no, you're not a culinary super genius for doing it.

just buy a zoji

>>8070031
It's pretty low quality oil, with a lot of impurities from the fish. I suppose you could use it, but you're going to get a sardine flavor in anything you cook in it. I could see it being used for salad dressing. I tend to use anchovy paste in a lot of my dressing anyways, and if you add salt to make up for the missing anchovies I'm betting it would come out okay. Usually I just by my sardines in water anymore. Makes for a great high protein snack right out of the can without a bunch of extra calories from the oil. I get sick of tuna.

it hasn't absorbed anything from the sardines other than the taste. if you need a couple of tablespoons of fishy-tasting olive oil than reuse it, i just throw it out.

Season your cast iron with it.

let your body die

One in about 20,000 eggs contains salmonella and that's only really an issue if you have a fucked immune system or it was handled improperly. Have fun

>>8069993
To put this to perspective: if you ate 2 eggs every day, it would take 19 years before the cumulative odds of at least one of those eggs being contaminated with salmonella were above 50%. Even then, you would still not necessarily get sick from a contaminated egg.

>>8069985
yes, rinsing is important. you get loads of dust with most rice.

as for rinsing, run it under water, or get a bowl filled with water and dunk it in a collander, working it with your hands.

havent you ever wondered why the water is white when you rinse decent rice?

also fuck off with your meme bullshit.

My asian mom har never rinsed the rice we eat since like 4th grade. And when I found out at age 18 I lost my shit about it. But she was like youv been fine so far.
Soo yeah idk dude seems to be fine. But mighr be different for other people. I make my own rice now lol.
But if you buy expensive rice you dont have to rince it to much.

>>8069985
It rinses away the starch. Give it a quick rinse through a strainer if you want stickier rice. Rinse it longer if you want rice like you would find in a box of uncle bens.

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what stops me from making burritos: i can never find good flour tortillas.

the pre-packaged ones in my grocery store always taste super dry and stale.

i think flour tortillas are one of those things that should always be served as fresh as possible. no older than a day.

>>8069955
Make your own damn tortillas then.

>>8069955
I'm going to get some from one of the dozen local mexican markets. they're bigger than the ones you can buy at supermarkets and they're unbranded C: