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Just cooking up my breakfast.
Want any, /ck/?
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Egg yolk popped.
Still looks delicious
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>>7848370
>mostly cooked eggs
>raw steak
why didn't you start cooking the steak first? now your eggs are gonna be overcooked or cold.
also, why don't you season your food?
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Give calcifer more wood
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Hey, do you make your own beverages?
Currently I'm preparing important ingredient for a variety of tinctures that I'm going to make this summer. I'm thinking about making it from quince, cherry or mint.
Brewery/winery/distillation thread
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If that don't look like the most illegal shit
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>>7848160
Shh, don't tell anyone.
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>>7848142
I thought you had a fractional distillation tube set up for a second and wondered why, and then I saw that it was just ice.
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I use olive oil for the taste, but a lot of olive oil made for cooking seems pretty tasteless. Hiw do I pick a non-EV olive oil with loads of flavor?
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Olive oil has a pretty disgusting taste imo.
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>>7847911
>non-EV olive oild
You don't, you pleb. Go cook with lard.
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>>7847915
I disagree, hence why I'm asking this question.
What a weird input
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If I cook dinner every night for my family of 3, how long would it take me to have knife skill like a pro chef?
Also how good is Marco Pierre White's knife skill? Are all chefs able to use a knife like that?
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Maybe.
Also, the key to fine dining is salt and temp
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>>7847701
Eh?
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Can I season my steak with knorr bouillon cubes?
Today I'm going to make my first curry from scratch. Which ingredients do you use for curries? I wanted to use ginger, garlic, fresh scorpion chili peppers, a bit of a fresh bell pepper, cumin, coriander, some cayenne and a large red onion. What could i add to make it tastier?
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ahh
traditional british cuisine
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>scorpion chili
this is bait, right?
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>>7847362
That's a pretty tame spice mixture you have.
Basics of a curry.
Fry whole Whole spices 30 sec - Caradmom pods, close, star anise, cinnamon sticks
Onions fry til golden
Add ground spices fry for 30sec -1 min
Meat in and fry for another 30sec - 2 min
Sauce base - tomatoes usually
simmer until meat is cooked
Add coconut milk/cream if you a creamy curry
serve over basmati rice with naan bread
sprinkle garam masala and chopped coriander over plated curry.
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I've hated food all my life. Eating just feels disgusting. How do I change that?
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find something that tastes good?
shit, op, i wish i could hate eating. how do you do it?
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>>7847258
There's only a handful of things I eat. Most flavours I simply don't enjoy.
Cursed to die.
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>>7847257
go to a psychologistthen, not a Chinese carving board ...
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Hello friends. How do you like your sweet potatos done?
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>>7847068
Do you mean yams?
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>>7847068
Like french fries.
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>>7847071
Perhaps! Apparently these guys are called yams a lot. But I don't mean literal yams.
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What do I go get for late dinner after watching Buckethead?
>ramen house
>diner
>dessert cafe
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>buckethead
how in the fuck did i end up in 2006
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>>7846804
If you have any taste in guitarists, he's Steve Vai and Jeff Beck tier. Pleb.
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>>7846809
So over rated then?
Anonymous
Crystal Pepsi Returns this Summer 2016-07-04 03:41:19 Post No.7846651
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Crystal Pepsi Returns this Summer
Anonymous
2016-07-04 03:41:19
Post No. 7846651
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Crystal Pepsi is returning to stores
starting August 8, 2016
http://www.brandeating.com/2016/06/crystal-pepsi-returns-for-limited-time-later-this-summer.html#XheDmCWH2xTYCCiF.99
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crystal pebsi is best i remeber drinking it once and then i didn't drink in anymore cause it sucked but it's the best! crystal bepsi :D
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>>7846651
What does it taste like? Sprite?
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>>7846675
I tastes like pepsi
but clear
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Its slow at work right now. Ask a dishwasher time.
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when are you getting a real job
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>>7846626
Why do I have to clean the dishes before I put them into you? You're really just a sanitizer, hardly a washer.
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>>7846626
>Its slow at work right now. Ask a dishwasher time.
>Ask a dishwasher time.
>time
Uhh... What time is it?
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Is there a better lollipop than rootbeer famalamadingdongs?
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>cotton candy
>any berry flavor
>mocha
>bubblegum
I bet you eat those gross rootbeer barrels too
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>>7846255
>rootbeer
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Yes, there is famerino.
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Let me start by saying I don't use /ck/ much but this seems like a good place to get informed answers from people who care about what they're discussing.
I've been enjoying a variety of tea over the past months and I'd like to get myself a teapot. However I don't know which type of material I want to have one in. I'm looking at probably cast iron or porcelain but keeping ceramic in mind.
I tend to not drink a lot of the same tea in a row, so something that doesn't retain the flavor would be ideal. I'd only be serving myself normally but I think it would be really neat to have a pot that can serve guests.
Feel free to use the thread for other tea related questions and discussion.
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Glass doesn't retain taste, if you hadn't considered it yet.
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>>7846072
french vanilla tea with a splash of milk is my comfort drink. I just never get a chance to make it because I'm not patient enough to boil water and just make coffee instead
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>>7846072
Cast iron is great, if you prefer green tea I find it makes a better cup than other methods
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Speaking as a former member on the executive board at a very well known tomato ketchup brand (begins with S and sends with R) i can tell you that the tomatoes and chafe declue used in our products is grown mostly in canada and the pacific northwest. some other brands (mostly those of con-agra and Dakwell) also use crops raised by some of our farmers. in 2008, the administration for agricultural safety had shut down nearly 1,400 farms we sourced from. S _ _ _ _ _ R nearly declared bankruptcy because of the shortages. strangely, demand grew 200% still after we were back at full production even after knews was public of the shutdown. i resigend from the company in 2013, and know they were planning on using canadian hydroponic tomatoes exclusively for all products. burger king also uses hydro tomatoes which have (scientifically proven) 70 to 73% less flavor than a tomato grown in clay/clump earth or even paper dairy method farming. I'm not sure if this helps but maybe the answer is the canadian water-exclusive raised tomatoes having less flavor, combined with the possible introduction of flavor contributed by fracked /leaked "natural" gas into water reservoirs. in 2015 nearly 800,000 river samples from new mexico to alaska had tested trace to toxic levels. toxic was only reported in a few small towns that were eventually permanently closed.
sidenote: these hydro tomatoes are also strangely the only tomatoes the faa has approved for use in meals (fresh).
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>>7845935
I don't believe a former board executive for a lqrge corporation has such shitty punctuation and syntax.
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>>7845946
I do and you'd be a fool to think otherwise.
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>>7845946
what coarsed you or heat
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How do I make home-made barbeque sauce and where do I buy "liquid smoke"?
t. eurofag
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>>7845928
What style sauce are you trying to make? North Carolina sauce is just vinegar and spices, might be easier. You can make your own liquid smoke at home if you can't find it, doubt they would export it
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Onii-sama should just enable flags on all boards and be done with it.
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>>7845928
Liquid smoke can be purchased, like every other thing in society, on the Internet. Either variety will do. Hickory is more traditional, but mesquite is for replicating Texas barbecue.
Barbecue sauce is typically a combination of tomato sauce or ketchup, brown sugar or molasses or honey, onion, garlic, white or cider vinegar, and spices, simmered for at least an hour. The consistency should be that of honey; thick, but pourable. Common flavorings included are ground cumin, chili powder, black pepper, salt, smoked paprika, oregano, cayenne or red pepper, Worcester sauce, the aforementioned liquid smoke, and occasionally soy sauce. You want the primary flavor notes to be sweet and smoky, with a spicy kick at the back of the throat. The tomato should not be dominant, but still be noticeable beneath the other flavors.
All barbecue sauce was created by experimentation, OP. You'll eventually make something delicious, just keep tasting and adjusting your spices.
Who else here MSG master race.
I use it in every dish.
If I want to just use it as a flavor enhancer without getting the unami taste, I use 1/4 tsp per LB of meat or veggies.
If I want that strong unami falvor, I use 1tsp per LB of meat or veggies
also, do any of you faggots pretend to be allergic to it because you are an attention whore?
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Its UMAMI you fucking pleb
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>>7845686
>Its UMAMI you fucking pleb
I don't speek gook ya little slant eyed twat
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i bet u are very fat