What are /ck/'s favourite cocktails? I like a martini myself
Soju kettles on Hooker Hill in Itaewon.
>>7914249
>that one old fat skank hooker who is ALWAYS in itaewon no matter what night it is
>>7914251
"You all time come round here!"
What's for breakfast, /ck/?
coffee and leftover pasta
>>7914072
I give up, what?
>>7914150
Was it so bad that you had to post something insulting?
>society starts to slowly eat less and less bread as time goes on
>society is also becoming more and more obese as time goes on
Can't be coincidence.
>>7914005
>society starts to slowly eat less and less bread as time goes on
Ummm...?
>mfw Americans think bread is unhealthy so they eat bacon instead
>>7914024
It's true.
>eat nothing but fast food and ben and jerries and sugary colas for thr past 10 years
>smell my piss
>it smells like fruit juice
Well it finally happened. Why isnt it illegal to let people eat this way?
Anyway does ck have any good healthy recipes for someone with diabetes? Ive been eating the stir fry with chicken breasts that someone posted in an infographic a few days ago but its getting boring now.
Also i switched to diet colas.
>>7913939
Water.
>>7913939
>Why isnt it illegal to let people eat this way?
Why do you pathetic, weak willed people crave dominance? You need to have the government order you to do things.
Drink water. Eat lots of veggies, especially leafy greens
Cooking (at least cooking savory things that don't involve baking/leavening ingredients or food science techniques) as a whole is mostly a skill that doesn't rely on formulaic recipes but instead a feel for how something should taste, what it's lacking, and how to fix it.
The overall goal is to have a balance of flavors, but having something that ends up being too balanced is also not particularly delicious or memorable.. Therefore you need to have a single thing, or a combination of multiple things that form a coherent focal point, stick out.
You can accentuate the desired flavors by manipulating the basal taste sensations, which are sweetness/acid/salt/fat. "umami" is intentionally left out because i'll get to that later.
anyway, here are the flavor cheat codes:
>sweetness
pure maple syrup is easily the most versatile way to apply sweetness to anything.. everything from grits to pan sauces to marinades, salad dressings, glazes, whatever.
honey is a distant second but not really comparable.
>acid
sherry vinegar can be added to literally (L I T E R A L L Y) anything that tastes ok but not spectacular and it will make it taste spectacular; it's the thing you've always needed but never knew you weren't using.
>salt
salt, obviously. kosher salt.. kosher salt and also cured meats can work really well to achieve the same goal.
soy sauce/tamari is a close second, followed by miso as a slightly less versatile soy variation.
>fat
butter. butter is definitely the most superior form of fat. i mean, there are tons of great plant oils out there that have specific uses as well as tons of animal fats/tallow, but butter is hands down the most useful of them all.
discuss, and add to the list if you have any suggestions.
bump.. do you guys not wanna talk about cooking or something?
>>7913800
Looking for "secret weapon" ingredients is kinda silly. Of course butter and salt taste good. And acid wakes up boring food (though I'd favor lemon juice over sherry vinegar).
And it makes sense to balance flavors, but that need not happen within every dish. One diah can balance the other served with it. And if you're serving wine with the meal that alone will take care of the acid requirement. Putting each dish under a microscope for flavor balance within it seems short sighted.
>>7914197
my point is that these are things that you can use to "cheat" your way into making any dish taste good.
also i don't think you should rely on wine to complete a dish; it should compliment the dish it goes with unless it's integrated into the plate somehow
When I have a bite of certain foods, usually sweet (bananas or yoghurt), my cheeks and jaw begin to experience a sharp intense pain that lasts a few seconds, and then goes away.
This happens on the first bite
Why does this happen?
I usually find this happens when I'm especially hungry. When the food hits my mouth my saliva ducts spring into action and I believe this causes a kind of pleasant pain. Tart foods do this the most.
I could be wrong though.
>>7913454
Salivary glands getting too excited seems like a possible explanation
I KNOW THIS FEELING
I fucking hate my dad.
Today, my family and I went out to Longhorns for my 21st birthday. I hate Longhorns, steak isn't that great, the chicken tenders they have there are okay though. Really though i just hate going anywhere with my dad, he ruins everything. He always tries to fight with me over everything and he constantly puts down my mom and sister, he's just a piece of shit.
So we get to Longhorns and right off he starts up with being an ass. He keeps telling me to order a beer or a whisky drink, both of which I fucking hate, the taste of alcohol is just awful anyways. When the server gets to me to take our meal orders, I really wanted the chicken tenders with extra honey mustard, but when i told the server that my dad freaked the fuck out and started yelling at me, telling me he wasn't going to play for garbage and told me I had to get a steak. Meanwhile my mom and sister are sitting there really embarrassed, my mom tried to tell my dad to calm down but he just started screaming at her, just to shut him up and give my mom a break i ordered a steak, well done with ketchup on the side, and he gets all pissed off about it telling me I'm ruining it and that I was wasting his money. All of this is pretty typical when ever my dad goes out with us. I just fucking hate him, I wish it could just be my mom, my sister and me, he literally ruins everything. I fucking hate him. Then after the meal is done and the bill comes, he makes a big scene about not tipping the server. My whole birthday was fucking awful because of him.
shut up faggot
Can you make it more subtle and entertaining? This is just shit tier bait.
I wanna meet that dad
Is there anything good to put into ramen???
>>7913196
Like proper ramen, or that top ramen garbage?
just get a packet of indomie and then fry an egg
>>7913196
>google.com
So I was looking through some old boxes in my house and I found a limited edition Hershey's bar I guess I never opened. I kinda remember buying it 10 years ago and I haven't seen this flavor on store shelves since. The candy is still inside, the packet has never been opened at all. And I kinda know that there are some people who like to buy old discontinued food items on ebay. The thing is, I don't know how much this would be worth or how much a candy collecting enthusiast would pay for something like this particular item here in question. What are your thoughts /ck/?
>>7913144
i don't know
Put it on eBay for 99 cents. See what happens.
Back before Surge came back a dude found an unopened box of syrup and sold it in single-serve bottles for $15 a pop on eBay. I bought two of them.
why would you type a long ass post instead of just looking on fucking ebay
how are our thoughts worth anything? look on fucking ebay and answer your own question
Tonight I'm going to teach you kids how to make some other stuff as well. We will start with taco.
Here is what you will need for taco.
Tomato
Avocado
Cumin
Oregano
tortillas
paprika
cheese
cinnamon
sea salt
jalapeno
garlic powder
onion powder
Also you need a beef/chicken/veg broth.
Mix up all your spices
pic related.
>>7912954
can i use a bowl to mix the spices or do i need a plastic cup
Put your beef on and chop it up real nice, let it brown while you chop up your jalapeno, tomato, and avo'
do you have flan in your country?
its a delicious thing!
pic related is the fancy way of serving it, i just eat it from the container
We have pretty much everything in the US, but creme caramel > flan
https://www.youtube.com/watch?v=B10BxYZqa1Q
PUDDI PUDDI
PUDDI PUDDI
>>7912957
doesn't creme caramel just mean "caramel cream" ? too sweet for me desu
traditional egg flan my favorite
cant stand vanilla flan
This is $8 in Canada
Probably because there's such a small market for imported crappy malt liquor that it costs a fortune to drive over the border.
List some popular craft beer prices and there will be something to talk about.
this is 65 cents in spain
decent beer like San Miguel is 1,20€ for 1L bottle
40 ounces = 1,11 L
why do you call beer "old english liquor"
So today I went to a small market and bought Chicken bones for like a dollar. I Haven't weighed them yet but I'm guessing I've got about 2-4 pounds. I want to make my own stock from them.\
So I've made stock before but I used Turkey bones from leftover Thanksgiving. I basically used what I had in house when I made this, but for this chicken stock I'm going to the store. I'm actually going in about 10-20 minutes. I know I need to pick up carrots and celery, I already have onions. I have fresh parsley in the fridge. I have dried bay leaves, oregano, S&P.
What else do I need? / Should I pick up???
The main thing is roasting the chicken bones and simmering them for a couple of hours. Sweat the vegetables then add them for the last 30 mins. That way, you won't kill their freshness. I would say that you might consider adding garlic and fresh herbs to the stock. Pretty traditional stuff but it all depends on what you're using it for IMO.
>>7913269
I've never roasted bones before and I've been reading (I watched the whole Good Eats episode) it would make a darker stock. I don't care about color. And aside from Italian Wedding soup (which I had down pat thank you Grandma) I don't have a dish in mind. I was gonna just freeze it in my mason jars.
Basic chicken stock is just bones, mirepoix, and bouquet garni, which is parsley stems (you can use the leaves as well), pepper corns, thyme, and bay leaf.
It's honestly not rocket science. Just cover the bones with cold water, bring it to a simmer, and throw in the bouquet garni (it's traditionally all tied into a bundle, but you're going to strain it at the end so it doesn't really matter). Simmer it for a few hours and taste to tell when it's done. There are more sophisticated ways of clarifying it, but honestly just straining it, chilling it, and scooping off the fat once it's solidified is perfectly fine.
Roasting the bones first is more something you'd do with a beef or veal stock.
Don't overthink it. Just taste as you go, keep it at a low simmer, and don't rush things. You can always reduce it or add more water.
Rally's/Checker's has boneless wings now and they're pretty good.
5 for 3$
Pic semi-related, it's their regular wings.
>>7912816
it must suck being a poorfag.
did you vote for Sanders over shillary?
>>7912816
those things sure look like they have bones in them
>>7912816
Checkers fries are straight fire!!! I swear they fry those bastards in lard or bacon grease....Fries are God tier! Wings are aight to....
Why do chain pizzerias like Dominos/Pizza Hut/Pappa John's always have such a disgustingly potent smell that fills a room and doesn't go away? Real pizza DOES NOT do this. What the fuck are they putting in his garbage?
My guess would be the oil from low quality cheese heating up to pizza oven temperatures.
>>7912783
And bits of same low quality cheese burning in the oven where it fell off from the edge of the crust. That's an awful smell.
When I visited South Street in Philly 20 years ago, there was a pizza shop that sold these stinky -huge- cracker-thin pizza slices out a window, and they were cheap as hell. I ate every bite because I was hungry as hell.
I don't remember if I was clubbing or buying something, but I remember that goddamn pizza.
Nostalgia feels