Archived threads in /ck/ - Food & Cooking - 2385. page

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>>7862785

>>7862785
Eating rice and beans to save money. Seasoned them with red pepper flakes, chili powder, and cumin.

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shrimp dumpling next

plain taste
only shrimps

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GARNISH WITH AN ORANGE

>>7862588
How have I never seen this? I do like me some Hobgoblin though.

>>7862421
gief pics of your jerky

>>7862436
Tomorrow once it's done

Cautionary tale, fuck greentext.
I practically burned down half my family's kitchen at the age of 9 because I had an unhealthy obsession with beef jerky. My mother bought me some thin strips of steak and told me to try making my own (she didn't like the concept of buying what are essentially packets of pure MSG). Researched online, found out you could make jerky in the oven, it just takes a while. This was before I started cooking, so the oven controls could have been a cockpit for all I knew. Thought the temp. dial was a timer so I turned the dial with a big rectangle on it (we had a section on the stove for roasting trays) thinking "well, the oven's rectangular". Should probably mention there was a baking sheet lying on the stovetop from cookies my mom had made. Put the strips in the oven, then went to play runescape (would have taken like 5 hours). Couple hours later, hear mom screaming 'cause the kitchen's on fire. Fire dept. comes, they do their thing. Topside kitchen cabinets, the stovetop and the baking sheet are all fucking ruined, and my steak was raw.

>>7862371
Bitch vegetable that won't sleep with you even after you held the door open for it.

Pretty good when stir fried or in soup

Also

>redpill me

kill yourself

OP here. is it a recent meme vegetable? it has popped up in several recipes in the last few days.

got my eye on a nice kohlrabi, apple and celery salad. assuming I like kohlrabi and I can find it.

permament death

You build something called an immune system, or you get aids.

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You have cancer

>how to use liquid msg

Just put it on everything savory, it's similar to soy sauce in that respect. Don't go too easy on it, it's 25% salt by mass so you can easily do a 2% concentration on the food (if you don't add salt separately, otherwise replace 50% of salt with the seasoning)

>>7862041
Great in stuff like pea soup or potato soup.

Turn your heat down and use less syrup.

>>7861974
>burnt
Lower heat

>too sweet
Always taste the raw batter just to see if its appropriately sweetened. If too sweet, you could cut it with more flour. Dropping onto the pan/griddle is the point of no return, so make sure your shit is correct before that point.

>>7861989
Don't eat raw batter, that's gross. Just cook a tiny test pancake.

>>7861970

>its only beer, not wine or whisky that takes legitimate skill to make well

Having a fun Summer?

>>7861973
Do you think making good beer is difficult?

>>7862037
Making wine isn't that fucking hard either. Spics in prison do it all the time.

>>7861840
a large trashcan with odor-shield™ trash bags

>>7861840
Fuck you! Now I'm craving a frozen pot pie and I'm too drunk to drive to wal mart and buy one.

>>7861840
It's probably a delicate balance, isn't it? I mean, your crust needs to be tasty, but not get soggy. Your filling should be thick and creamy, but not obnoxious, and the actual meat needs to not be overcooked.

>>7861821
It's like you're not even trying.

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My boyfriends

>>7861841
faggot.

Every now and again, Save a Lot sells 10lb bags of frozen leg quarters for $2.90. That's 29¢ per pound. I don't even care if its weight has been doubled with saline (very unlikely), that's still 58¢/lb.

Anyway, if I'm not smoking them, they typically will go into adobo, cacciatora or peanut curry.
Otherwise, I use them, whole, to make stock, carefully pulling the meat from the bone to make sure I don't take that little spiky bone from the drumstick nor any cartilage, then cook the pulled chicken with a little stock powder and barbecue sauce for pulled chicken.
Once cooled, I pull the solidified chicken grease from the stock and cook it over low heat to remove all moisture before putting it into a separate container. I also render the skins and fat of extra grease. Chicken grease is good eating.

If I'm feeling particularly thrify, I separate thighs from drums and remove the skin, bone and cartilage from the thigh portions, using the bones and cartilage plus the drums to make stock but refreezing (gasp!) the boneless/skinless thigh meat to be used in future cookery.

>>7861704
Basically my exact thoughts... I'm interested in what i can do with boiled chicken or deboned chicken quarters, skins, stock recipes.

>>7860979
Google, you faggot manchild

>>7860885
What era do you live in?
Learning how to chop cabbage isn't exactly a modern rite of passage.

I used to do around 30 pounds a day, twice as fine as that, during the occasional breaks when no tickets were coming in.

Don't quit your day job.

>>7860885
are you going to reconstruct it?

Just eat it

>>7860827
I enjoy it right out of the can, I also enough it fried crispy in a pan, or in a salty savory flan. On top of field greens is a must topped with cayenne pepper dust. For me it's kipper snacks or bust!

>>7860827
Add hot sauce

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>>7860814
Fucking garbo phone.

I will have to try those

>mobile poster

fuck off

You should be a photographer

>>7860778

Ok.

is that cilantro? if so, youre a criminal.