Archived threads in /ck/ - Food & Cooking - 2290. page

I do love me some Placinte, and I've had some excellent Sarmale made by my Moldovan friends mother.

But damn, they love Dill way too much.

>>7942520
You misspelled garlic, pizdă.

>>7942598
No, I spelled Dill perfectly. Stop fucking putting Dill on fucking eveything. Potatoes are not improved with Dill. Soup does not require Dill.

food preparation is pretty damn uncleanly and unhygienic

the lower end just don't bother covering it up

>>7942425
it is. many used pre-cooked meet

What makes shawarma so delicious?

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There's literally nothing wrong with being morbidly obese.

Have fun being dead.

>>7942394
Except you're a drain on society through healthcare, thanks senpai I'm paying for your lard ass.

replacement as in can any UK ginfags recommend a more easily accessible brand thats similar. I know its probably hard to replicate with all that african shit in it but Im desperate. this is the only gin I've ever drank on the rocks and enjoyed more than a whisky

Which County did you discover this in OP?

Whitley Neil is unique, but there are lots of gins that are very nice.

I'd recommend Sloane's and Monkey 47.

the UK. I used to be a Hendricks memer but I took one sip of this and got over that in a hurry. I cannot say enough good shit about this and Im livid I cant find it in the states.

Adulthood is when you stop shoving your face with processed sugar

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Where's your god now?

>>7942263
It was always orange tho but lemon is a close second

That's not a lunch, it's eggs.

>overcooking your eggs
>putting shitloads of seasoning that overwhelms the sublte taste of egg white and yolk
pleb

>>7942254
Wow, I heard about poverty before but this takes the cake

believe me. it all tastes like shit for the most part. go to a border state and eat ceviche by the coast.

>>7942262
>believe you
I think I will take the best chef in the worlds opinion over yours

You can still travel around Mexico and nothing would happen to you, don't believe the memes that your head will get chopped off

Salt & yeast extract.

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>>7942223
it tastes like owning half the world

>>7942228
Ahh, it was good while it lasted.

Just put them in the oven. Around 150C for 15 minutes will do. Take them out when you're ready for them.

The lids can go into boiling water.

>>7942168

You could wash them in a 5% bleach solution.

>>7942171
I thought the jars being hot was needed to form a proper seal
Correct me if I'm wrong

>>7942102
donkey and meat horse taste the same imo, since we got a farm with lots of horses and donkeys, we usually end up slaugthering some of them to make sausages.

>>7942157
What's horse meat like? I can't get it here since they're legally defined as pets.

>>7942794
tastes horsey

>>7941930
It's soft because it's wrapped in that paper bag in the picture, and it steams.

>>7941930

1) it's just a plain flour tortilla. It browns like any other tortilla does. The reason it stays "moist" inside is because they cook it in a panini press, so there's no room for moisture to escape. You can do the same thing in an ordinary frying pan by putting a 2nd pan on top of the quesadilla.

>>special sauce
It's very "meh", if you ask me. I'm not sure why you'd want to copy this when there are a zillion better sauces out there. But, this may help you: it's obviously mayo based given the color and the taste. If you asked me to duplicate it I'd start with mayo, then season from there. You could get some ideas by looking at the ingredients list on their website.

>>7941930
> Switched from swing to night shift recently.
> I'm awake for the breakfast menu now.

I don't even feel bad about it health-wise, because night shift fucks with my stomach so much so it's the only full meal I'm hungry enough to eat each day.

>marinade
>grill
>eat

In absence of a grill, use a grill pan to get grill marks. You take the first bite with your eyes. I love the look. It makes it taste better.

As for marinades, you can buy them pre-made or search for a recipe. Just add some keywords like "body building" to your query.

I like garlic, non-fat Greek yogurt, lemon juice, and curry powder. Tastes like shawarma.

Keep at it dude, it's worth it.

>>7941856
S&p and brown in pan, remove to another pan, pop in oven to finish, make sauce from fond. Sauce: add minced shallot and mushrooms, deglaze with dry vermouth, reduce, stir in sour cream and and Dijon mustard. Serve with rice pilaf and green beans almandine (you can find both of these premade, the former in the rice/dry goods isle, the latter in frozen).

>>7941897
You can also do them in mirepoix (diced onion, carrot & celery) and white wine/dry vermouth and chicken stock/broth. Put a knob of butter in a high sided pan, brown breasts as above, remove, add mirepoix, sauté until soft, return breasts, add liquids to cover about a third the way up of the tits, bring to a simmer and put in oven until done, or cover and simmer on stove top. You can add prosciutto and cream to this as well.

i don't think american cuisine is bad per se but i think a lot of americans are nutritionally and culinarily illiterate.

You do know our national food is considered the hamburger? It's quite embarrassing because it sort of triggers the amerifat hate and meme commentary bullshit. However that aside, American cuisine can, and for the most part - is very bland however when you take a look at certain culinary sectors, we created amazing dishes (though few) like BBQ. We are the BBQ capital of the world. Have you ever tried smoked beef brisket or a pulled pork sandwich? What about Gumbo with a side of Red Beans and Rice. I can say the majority of great food in the country has been borrowed from other country's but those are just a few to brighten up your palate in regards to the mostly, and I agree bland American culinary style.

>>7941741
You could say that about any country

>It's delicious

What did he mean by this?

>>7941641
Arla 40g Master Race reporting in.

>>7941641
The only thing cottage cheese is full of is despair and misery you sad sad human being

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>>7941579

>>7941579
Is it the Pinoy recipe.?

>>7941598
Marco Pierre White recipe with Knorr stockpot