Archived threads in /ck/ - Food & Cooking - 2479. page

>>7786259
Fucking rubbish mate, but you already knew that before you posted this didnt you.

>>7786261

No, I didn't. I only learned of these hot dogs recently and have been hankering to try them. I've never seen another regional take on the hot dog that used potatoes as a topping.

These particular ones are in a sub roll instead of pizza bread (apparently the usual bread for NJ Italian dogs).

I see potato, I see red peppers, I see bacon. But where is the hot dog?

>drinking the preservative filled shitty jew brew

Enjoy your hangovers

>>7786079
Not all of us drink poof craft beer shite, friend.

>>7786082
Not all of us drink beer you poof

>>7786042
Just what is it that I'm looking at here? Looks like it belongs in the cringe thread. Did you actually make this? No google image results

File: 20160616_031602-1.jpg (3MB, 1677x2982px) Image search: [Google]

3MB, 1677x2982px

Walla!

>>7786042
>>7786142

its viola

Forgot link
https://www.youtube.com/watch?v=4WrtJpgofAc

My dad was in the army, he used to bring me home tons of them. I actually liked the non-meat ones (Like the pastas and such). Plus they came with Charms, so I'd eat that shit right up. We had the powdered drinks every now and again and it wasn't awful honestly. Eating them so much as a kid gives them a bit of nostalgic value to me. I miss them.

They taste like shit. And full of poision

So post the recipe fgt

>>7785872
The main secret to juicy, tender meatballs is this: The right mix of meats. 1/3 beef, 1/3 veal, 1/3 pork. The beef gives them the mighty flavor, the veal gives the perfect texture, and the pork provides the fat that they need. If you can't stand the idea of using veal (boofuckinghoo), use ground chicken thigh meat instead.
Also, soak your breadcrumbs in milk before adding them to the mix, or they'll just suck up your juices instead. Soak, and then add the breadcrumb-milk mixture to the meatball mix.
Also, eggs. Add one extra large egg per pound of meat, or 2 medium eggs. I usually make my meatballs in bulk, so I can freeze some for later, so I use a pound of each meat totaling 3 pounds, so I round up to 4 large eggs.
As far as seasonings go, you can use pretty much whatever you like, but classic seasonings are sage, parsley, onion, garlic, salt and pepper. Sometimes I add smoked paprika to them. Sometimes I also add finely grated parmesan or pecorino romano for extra flavor. It's up to you.

>>7785872
https://www.youtube.com/watch?v=kVsb7Gii8D4

nuff said

>liver4antz.webum

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479KB, 1024x768px

>>7785787
Fuk off faggot

>>7785787
Summer loving, had me a blast. Summer loving, happened so fast.

>>7785760
it's all about density

>>7785763
So basically no

Cupcake generally has more sugar. And icing.

Welcome to life, OP.

You'll either have to shit or be slightly constipated, and seriosly; why are you keeping score

>>7785694
not very
there are several animals that are mostly vegetarian but will eat meat if it's there
like basically all rodents and birds

Za

>>7785684
Homemade Mini Wheats

>>7785684
Scrambled eggs.

Who cares though?

>>7785677
OP and Anthony

>>7785670
Because they're talking about staying at home and caring for families. Typically the unemployed one does most of the cooking. Since women bear children and breastfeed, typically they're the ones associated with being in the kitchen preparing meals.

>>7785637
I drink it daily, by the pitcher. Currently sippin' down a Columbian medium roast that brewed 14 hours.

>>7785637
Is this the next coffee fad?

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>>7786358
It depends on your location in cultural spacetime. Some of us have already gone through several waves of retro appreciation and then retro-retro appreciation for cold brew.

>>7785400
I've only ate it at the airport at St. Louis, I had a Sicilian style pizza, was pretty good 7/10.

Kung Pao Spaghetti

>>7785400
the thai crunch salad.

Msg

>>7785255
/thread

>>7785255
>msg is bad
nice meme

More beer

>>7785201
'go 'za

'go 'za goes great with 'eer

A dried bean or lentil or something to bulk it up to make it more filling and last longer.

Thickeners, Gums, Waxes, I think I've seen some with carageenan even
-Shitloads of oil, especially hydrogenated which also gives it a thicker consistency

Soup that is thick should be chunky and idk how much emulsifiers are but I'd say that's your healthiest bet at matching the thick consistency, idk how starches work in soups

Potato flakes work well but honestly I hate the texture they add, I just do my soups watery

Saute some onions with the coriander. Throw in diced carrots and top with chicken or vegetable stock. Simmer until everything is tender and hit it with the immersion blender, or use a regular blender if that's all you have. Season with salt and pepper, and if you want add a splash of cream. You can also top it with a spoon of creme fraiche when you serve it.

You can experiment with other spices/seasonings, but that's how you make a basic soup like that.