Archived threads in /ck/ - Food & Cooking - 2229. page

Salt, butter, herbs, spices, etc.

Been posting this a lot lately, but here is a simple plov.

For one, meal-sized portion or two side-dish sized ones:

carrot, 1 large
onion, 1 medium/medium-small
butter, 1tbsp
salt, as necessary
water, as needed
caraway, 1tbsp of seeds
cumin, 2tbsp of seed
par-cooked rice, 1 cup
>NOT parboiled; I mean rice that you boil then drain when it's just under desired doneness then rinse under cold, running water until the water passing through it runs clear
strong veg stock, quarter cup
dill and/or parsley, a handful fresh or heavy pinch dry

Wash, peel and shred the carrot.
Thinly slice the onion.
Place carrot, onion and butter into a pan, salt generously and set to high heat.
When fragrant, sauté about until the onion starts to turn translucent, then add water to just barely cover and allow to cook down; meanwhile, toast and powder the caraway and cumin.
When the water reduces back out, sauté about until it starts to blond, then add water to just barely cover and allow to cook down.
When the water reduces back out, sauté about until it starts to brown, then add water to just barely cover and allow to cook down.
Add the powdered spices.
Shake rice of all excess liquid, then add and stir about to mix through with the carrot mixture.
Add the veg stock, stir to combine, and lid the pan.
Place your hand on the lid and when it gets too hot to keep your hand there comfortably, off the heat and allow to steam the rice through, about 10 minutes.
Remove the lid and stir in the dill and/or parsley as you fluff, then serve.

If making larger amounts, consider adding shredded parsnip or parsley root. Also celery root and/or untoasted celery seeds. If you're making larger amounts, though, alternate layers of rice and veg/spice/herb in a pot, add boiling stock to it, lid it and finish in the oven rather than on the hob.

I also add chili with the other spices occasionally, especially if I'm gonna be eating it with lamb skewers. Give that a try, too.

Mix with beans.

Add in some blended "Mexican" spices.

Congratulations you have a basic meal that could pass for anything served at a chain restaurant while also being healthy and filling.

My roommate thought I was crazy for just cutting/scooping off the moldy bits of bread, cheese, hummus, etc. and for eating stuff past the "best by" dates. I don't think my behavior is that risky but he flicked me maximum shit for that stuff all the time.

I wouldn't say I enjoy it but I'm fine with veggies, fruits, bread, cheese. Sometimes meat, never seafood or chicken.

My dad left opened ground beef in the fridge for god knows how long. More than three weeks. To the point where it was black and dry to the core. I accidentally ate some of it when he cooked it. I was fine, but it wasn't like it was unusual for us to eat actual expires food growing up so maybe it was actually fine or we have some crazy immune system since it wasn't uncommon for our electricity to be cut off so long I remember him once opening a thing of pork lion and asking me if it smelled alright. This was the first and so far only time I've liked because of a smell. He still fucking cooked it.

There's nothing special or surprising about that. You're probably misleading yourself into thinking that you have an iron stomach.

Beef is just one of those things that a lot of people don't get easily sick from. I can eat smelly ground beef, and I'll be perfectly fine.

Just don't go around thinking that you'll be invincible because one of these days, you'll encounter some bad fish or pork, and you'll be on the shitter for hours.

>>8031431
Why sell people sauce when you can sell them burgers and sauce? The people who want the sauce buy the burgers, and the people who want the burgers buy the burgers. Win win.

>>8031439
This, they ran some tests and it was scientifically proven that the money they'd make from selling the sauce wouldn't make up for the amount of money they'd lose from people no longer buying their burgers when the sauce is available for them to buy themselves.

They do, it's called thousand island dressing.

Onions and mushrooms

Anchovies and olives.

>>8031428
Wrong

>>8031367
Get the wendys junior chipotle thing.

File: file.png (454KB, 526x679px) Image search: [Google]

454KB, 526x679px

>>8031388
i miss her bros

why the fuck does mcdonalds get rid of their best food items?

>>8031395
I'd be so happy if spicy mcchicken was gone, we don't have any regular mcchicken where I live.

>>8031328

Oops. And •Ortega hot sauce!

>shredded fake mozzarella
>not melted
pick one faggot

WHOA DUDE YOU MEAN LIKE A PASTA SALAD?

YOU

ABSOLUTE

MADMAN

FINE, LET ME EXPAND THIS TOPIC TO WHAT SHITTY ALCOHOL YOU IDIOTS LIKE OR WHAT MEME FOODS YOU EAT WAY TOO MUCH OF THESE DAYS. WHEN IT COMES TO ACTUALLY COOKING, YOU FAGS ARE WORTHLESS

>>8031269
The water will pull the seasoning of so load up tons and I mean a ton of seasoning into it. Carrots onions potatoes. Let it cook low for 8 to 9 hours and enjoy. My first slow cook I use a ton of those cheap pit roast packets from the market.

Also rum. I enjoy rum

here's a tip
the slower you cook it, the better it tastes

Go to a different grocer. I got ground beef for $3.00/lb and pork chops for $3.50/lb this week because I went downscale to save money.

>>8031076
>tube shape
>lot of fluid
>smooth
>no bones but firm

You just felt up a pig bro. Did you smoke a fag after?

>>8031076
the stuff in the tube was either pork loin or pork tenderloin. if it was small then it's tenderloin, if it was big then it's just regular pork loin. shit's good but do not overcook it since if has very little fat

I stayed at the super 8 right down the road once. The line was always too long so I just went to whataburger

I don't think anything is worth waiting in line that long for. I won't wait more than half an hour at a restaurant, tops. It simply isn't worth my time, and I'll be in such a bad mood by the time I get my food that I wont be able to enjoy it.

>>8031072
Fuck no.
It's not even the best bbq in the Hill Country. Don't waste your time.

For me its Americanized spaghetti carbonara.
Bacon, eggs, spageddy, parmesan, black pepper. Maybe 12-15 minutes to cook.

Buttered naan is top tier. I eat it for lunch a lot, throw a slice in the toaster oven, butter, sprinkle a little garlic salt on it and it's really really good. Takes like 2 mins tops.

egg sandwich with white bread and mayo.

Milk and banana shake.

what I do is fill a glass with ice water and then top it off with a little juice, like grapefruit juice, maybe 2 tablespoons worth, then add 2-3 packets of aspartame. tastes great.

skim milk, vanilla extract (cheap imitation stuff works fine) and aspartame = tastes like liquid vanilla ice cream.

>>8030748
Fucking negroes.

Dairy is a literal meme, just drop it

How could an intolerance affect your skin? That's a symptom of an allergy.

Learn talk chinese

>>8030736
Suckee suckee 5 dollah

>>8030728
How the fuck should we know?

When you learn the good shit you tell us.

Fukin mad dog? get tae fuck ya fanny

>>8030724
???
it was just a funny image to use.
i was just looking for some recommendations of good wines that anons like

>>8030735
Then you picked the wrong one to start the thread with.

>>8030700

hahahaha

repost of this
>>1466183

you for real op?

>>8031451
Yes I would like to discuss business failures, I wasn't sure if here or /biz/ was more appropriate