Archived threads in /ck/ - Food & Cooking - 2227. page

>>8041915
why is there an herb next to that raw meat?

Brine it and bake it. Or slow cook it with some curry & veg.

>>8041924
Because women think that it looks nice.

jack off in the mashed potates every thanksgiving

>>8040409
i dont like my mashed potatoes salty personally

>>8040441
please kill me i cant do this anymore

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Bulgogi wrap. The wrap looks so god awfully dry.

>>8039672
Is that Souvlaki with Greek salad and Hummus?

>>8039672
Looks pretty good

>>8039699
Looks like ass

catfish tastes like shit

>>8039028
It's pretty much the best thing ever.

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>>8039028
It's awesome, but best made at home. Too many places now use swai and basa and charge you for American Catfish. Taste and texture are totally different.

>>8038791
We usually have larger refrigerators and freezers. It's just fewer trips, and some stuff is more economical to buy in larger quantities.

>>8038791
>you're not eating all that food in just a few days
Lifestyle fascism: the post

>>8038797
i kek'd

>>8037952
Dried figs are cancer. But fresh are pretty nice.

>>8037975
Yes, I'll have to agree on that.

>>8037952
I've been snacking on dried turkish figs and walnuts for the last week. Yes, they are a gift from God.

>>8037975
You must have had mission figs

Go Za

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>>8036932
I'd have my own McDonald's like Richie Rich.

>pounds

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add some soy-sauce, soy-sauce and a nonstick pan are a great alternative to oil i've found, and add a nice taste to the chicken

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here we go boiz

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add some of this stuff, whatever the fuck it is. chilli, garlic, not totally sure as i can't read or speak Korean

>>8036418
Just what in the fuck is that monstrosity supposed to be?

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>>8036420
I don't actually know

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>>8036090

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>>8036091

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>>8036096

>>8035909
youre supposed to be in church.

It's not SUNDAY anywhere in America

>>8035909
Whats the big deal with chik fil a
never been there.

>>8035487
you would get beat.

>>8035487
GOLDEN BROWN AND DELICIOUS OP!

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First it goes in the oven on low for an hour or two with nothing but a little salt and a cup of water.

Then I turn the heat up high and as soon as it starts crisping it gets sprinkled with flour and ladled with its juices.

In the end I have a roast chicken. That's 2 breasts, 2 thighs, a bunch of pieces including wings, and lots of bones and cartilage.

One breast makes a nice dinner with some roasted rice and a sauce made from what souped out in the oven. It's a lot of sauce, a jar full goes in the fridge with the stripped meat.

>>8034784
..I didn't even know they made mustard.

Does Heinz make anything that's actually good?

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>>8034784
I agree that Heinz Yellow Mustard is garbage but if you mean mustard in general then you can fuck right off.
Anyway I vote all ketchup, fucking 0/10 condiment.

>>8034784
Go eat some more ketchup and white bread, dork

Use more blocks of curry. If it's too watery, let it simmer longer to reduce/thicken.

>>8034699
Well i'm already using like 8-9 blocks but i guess simmering longer works.

>>8034696
You should be using whatever the package says to use for liquid.

But maybe you aren't sauteeing carrots, onions, mushrooms long enough to render some of their liquid.

I think if you're cooking for that many people, you should try making your own roux, own curry, own recipe.

>>8034293
Put the wad in your mouth as an appetizer to the sushi

>>8034293
>Are you supposed to put pinches on the sushi before you put the sushi in your mouth?
Well, the sushi chef used to do "enough" of it for you. And, it would have been under the fish.

You just smear a touch on there, and it goes on top of the fish, and then tongue side down Roof of the mouth hits your nose with the vapors...you'll tear up something fierce.

I think people who love wasabi put it in their soy sauce, which is highly ridiculed. It's hard to spread or get the right amount. To each their own, though! It doesn't offend me.

>>8034293
Put some in your soy sauce and mix it with chopsticks.
GOAT.