Archived threads in /ck/ - Food & Cooking - 2429. page

>>7827980
I didn't like it until I was older

>>7827980
I like it. I can't explain why, it just tastes really good to me. The stronger and saltier the better. Salmiak is the greatest thing ever.

It's got that same kind of twang that root beer, sassafrass, horehound, etc. have. It's a love it or hate it thing. I find it delicious. I was the kid who everybody gave their black jellybeans to.

The Jewish Dilemma

>>7827959
bacon sandwich with HP sauce

>>7827959
bacon wrapped asparagus.
bacon wrapped jalapenos filled with cream cheese.
bacon wrapped filet mignon
bacon wrapped chicken breast
bacon with pacakes
bacon with shrimp
bacon with eggs
bacon with french toast
bacon with regular toast
bacon bits on top of a baked potato
bacon bits on top of a salad
bacon bits on top of macaroni and cheese
just bacon by itself

beans and bread, noob.

>>7827960
i made fried chicken and ate it with bread yesterday. i think i want to pass on bread now.

>>7827956
>Give me your best simple receipts. I have cooked rice and beans. What do i do with them. I fried chopped onions and mashed all together. Its edible but kinda dry and pitiful. What can be done? Only simple (i want to be lazy here) and not many ingredients.
Did you season it at all did you even salt your rice?
Simple seasonings
-cook rice in chicken broth
-cook rice in coconut milk and bouillon
-salt peppers onions you can add peas or peppers I guess
-hoision sauce,butter,pepper (pretty sure I spelled that wrong)
-nutmeg,coriander,pepper,salt,chili pepper flakes

>>7827876

whatevers on hand. cooking noob so its usually some combination of cheese peppers tomato onions and turkey bacon

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>>7827876
kek.

I don't usually eat enough eggs at one time to put a bunch of stuff inside, so usually they're just seasoned simply and frequently eaten in a sandwich with other ingredients.

Also beat your eggs fully next time. Those white spots are almost as off-putting as brown spots or crispy corners.

Minimalism. Thin lean meat. Cheese is your call. But in Jersey, Philly the common choice is American deli slices over whiz largely. Salt. Pepper and garlic,onipn powders optional.

>>7827755
How is cheesesteak meat sliced/diced, what's the best method for that?

I go with deli Provolone or American depending on the mood for cheese, no kraft single shit

I don't have much experience with cheesesteak, but I've tried recreating a bunch of regional type sandwiches at home and almost always the problem is the bread. If the sandwich requires a specific kind of bread and you can't buy it or bake it yourself, it just won't be the same sandwich.

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>flips
>bubblin melted american cheese

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You should stop going to fast food burger places and make your own homemade cheeseburgers /ck/

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>valdalia onions
>sesame buns

Hammocks are more traditional for for beans and rice for future reference. As for salvaging that stewing meat, I'd say go ahead and use it with the beans. Stewing meat are cheap cuts that can be tough unless cooked slowly. If I were you, I'd season then up with cumin, wrap them in foil and stick them in the oven at 200F for a few hours. Cooking low and slow will help get the meat tender, and hopefully when done you can just shred then up and toss them in your beans.

>>7827514
So I dont need to fry them in a pan and then simmer them? I can just bake them in the oven? How many hours are we talking? Thank you.

>>7827543

Frying the meat in the pan would just make the meat tough. Slow roasting is what you want. I'd say about 3 hours, remove the foil then another hour of roasting to help develop a light crust for additional flavor.

>>7827465
He's the mayor of flavour town so who cares.

>>7827465
I hear he makes a mean grubsauce.

Can't wait

>>7827461
>Willing eating mold

>>7827461

You remove the curd from the whey and discard the whey (or use it for something else). Then you press the curd into a form.

Just go on youtube and watch a video of how blue cheese is made.

>>7827464
Yep, tasty as hell.

>>7827469
Ok thanks. I guess youre right about the videos, too. Lots of short documentaries about all kinds of cheese. Basically I can just do the exact same thing and scale it down to kitchen size, cant I?

>>7827377

Why whine about it when you can simply shake some cayenne (or other hot pepper of your choice) into a bag of other chips? Seems silly to complain when the solution is so goddamn simple.

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>>7827377

Fiery Habanero Doritos is back .

Taste the same, but not as hot. Mainstream hot chips never sell well.

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what about these?

Pickled herring fillets

Poffertjes

Stroopwaffle

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>>7827154
>sencha nakai-san (wazuka - uji)

I love longjing, it's the perfect tea for the harsh morning.

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>>7827319
Nice, sencha shiruki here (uji too), we also have almost the same cups.
First time I'm drinking this and I used too many leaves so it's thick as fuck.

>>7827154
Started the day with some matcha and green gaoshan, then went for some "ruby black" from Chinalife. Why isn't red/black tea more popular in East Asia? It can be so damn good.

>>7827143
>wearing a costume
>annoying voice and way of speaking
>takes place out of a kitchen for show value even though it'd be easier for both the producers and the audience if it just took place in a kitchen
yuck
chefsteps is where it's at

>>7827145
0/10

>>7827143
I agree. Its really cool to see how people cooked in the 18th century. I kinda want a dutch oven

>>7827094
i made one for my gf anniversary, 30kg , 8hrs over woodfire.. enough for 50 people,...
was good, it's not so fat as pork

Like pork but tougher and less fatty

Any butcher should have it

Obelix is the only true alpha male

>>7827059
Get over it you fucking manchild.

Sorry the world doesnt ponder to your fatass diet. If youbwanted more food, you should has told your mom to cook some extra tendies.

>>7827061

I didn't pay for this though momma's boy.

>>7827061
euro detected