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Is a quesadilla a sandwich/
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no you fucking moron
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>>7750375
It's a melt.
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>>7750418
>an item of food consisting of two pieces of bread with meat, cheese, or other filling between them
sounds like a sandwich to me
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What does the inside of your microwave look like /ck/?
I'll bet you're a bunch of filthy cunts.
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>having a microwave
I thought people here liked food.
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>>7750353
It looks like new, more or less. I cover all my food with wax paper or cling film. It also gets wiped down every week just in case.
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>>7750362
It's just a bunch of alcoholics posting memes
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So I went to Schwartz's today, and it was frankly pretty disappointing, rather dry and not like I remember.
Where do you get your smoked meat from /ck/?
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>>7750304
>that much meat on normal sandwich bread
>with only a bit of mustard
They'd better serve it with a glass of water or something,
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>>7750304
I found a place in New Hampshire called Chez Vachon that has smoked meat. They serve it on marbled rye with stoneground mustard, though, which seems different from what's traditional in Montreal. It was good. Pretty salty.
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used to go to a place in cleveland that had bomb corned beef, but the sandwich is too big, so I would get an extra bread and make 2 sandwiches and take one home. $7 for 2 meals, so I wont complain.
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I love cooking when hungover. What will it be?
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It will be spaghetti btw.
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Salt, pepper, basil, some paprika this time, and passata.
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nice, lots of garlic is how I like it too
anyone who says goza in this thread because of the tomato sauce is a faggot
Anonymous
Cheap food that's actually good 2016-06-05 04:35:53 Post No.7749928
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Cheap food that's actually good 2016-06-05 04:35:53 Post No.7749928
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Cheap food that's actually good
Anonymous
2016-06-05 04:35:53
Post No. 7749928
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Today I was hungry and out of money, so I gathered some dandelion greens and clover flowers outside and sauteed them in olive oil with salt and garlic. Best snack I had all week.
Enlighten me /ck/, surely there must be more ways to create delicious cheap food.
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I love that shit.
The Chinese have really great recipes for those greens.
My favorite cheap veggie is water spinach. Fry that shit up with nuoc cham and you've got a cheap delicious meal with some rice.
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I wonder how many dogs pissed on that and how many chemicals leeched into the dirt where the dandelions were. Shit, you might as well just eat lead.
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>>7749942
Yeah the produce you buy is raised and handled aseptically.
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>mixing chocolate milk and reese puffs for the first time
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>ywn bring a girl to the brink of death with your cock
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>eating "chocolate dirt" and it's dirt
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>spreading nutella on fluffy french toast
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Why is horse radish such an underrated condiment?
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Probably because it tends to be overpowering and only really stands up to certain applications.
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Radish is just way too sharp. I don't even like it on roast beef, so there's nothing else I imagine I'll want it on.
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perfect condiment to go with beef
>>7749646
>I don't even like it on roast beef
get off my board
Anonymous
Saturday Night Dinner Thread 2016-06-05 01:28:49 Post No.7749297
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Saturday Night Dinner Thread 2016-06-05 01:28:49 Post No.7749297
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Saturday Night Dinner Thread
Anonymous
2016-06-05 01:28:49
Post No. 7749297
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Poached cod, with kalamata olives and peppers, brown rice, garlic sauteed mushrooms, fresh baked bread.
And you?
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>>7749297
Have never seen that here in the flyover states but it looks alright... would eat/10
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tfw potatoe camera
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I'm going to bake some homemade taquitos, how do I keep the corn tortilla from unwrapping itself?
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I've never made taquitos, but my method would be to hold one end tight and submerge the other end in the oil until it sets and then drop the whole thing in. That's common practice for lots of fried foods.
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>>7749110
But what if I'm baking?
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Elmers glue. It's non toxic.
This man critiques your dish and gives it a 2.2/10.
What do?
31 Posts / 2 Images
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buy new dishes....?
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I don't think he's ever had a home cooked meal so I guess I'd blame his lack of knowing what fresh food tastes like.
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>>7748995
Boogers and cum
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Which do you choose?
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Reese's Pieces.
/thread
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>>7748944
>/threading your own post
>>>/r/4chan
PB M&M's for me.
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PB M&Ms for sure.
Anonymous (ID: !Kawell.Ofo)
Kawell NOT in the Kitchen: Drunken Stuffed Tilapia Edition 2016-06-04 23:26:57 Post No.7748821
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Kawell NOT in the Kitchen: Drunken Stuffed Tilapia Edition 2016-06-04 23:26:57 Post No.7748821
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Kawell NOT in the Kitchen: Drunken Stuffed Tilapia Edition
Anonymous (ID: !Kawell.Ofo)
2016-06-04 23:26:57
Post No. 7748821
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BBQing with a buddy, only two pics we drinking and therefore are drunk
Stuffed tilapia
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May take a few pictures of the chicken soon
No promises
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Chickens
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Kawell I'm always with ya on creations, but man-o-man, that "stuffing is looking raw dog.
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Hey guys. I've tried making dough about 20 times, either for bread or for a pizza. The thing is every time I make it, I get the exact same problem.
When I try kneading my dough, the dough quickly absorbs the flour I put down on the surface and becomes sticky. The more I knead it, the stickier it gets. I have to keep placing more flour down about once or twice per minute, otherwise it sticks to my hands and the surface and it's impossible to work with.
I've looked at videos and this clearly isn't meant to happen. Their dough doesn't become sticky, it just becomes smoother. They only need one or two sprinkles of flour for the whole kneading process. Another problem is that no matter how long I knead, I never get proper gluten development. I've tried kneading for half an hour, it still doesn't work.
My first instinct was that I'm not using enough flour. But I'm measuring my ingredients by weight, I've tried about 10 different recipes, I've tried all-purpose flour and 2 different brands of strong bread flour. I've tried different methods of kneading like pressing down with my knuckles, pulling it apart, and rolling it around the surface with pressure.
I have no idea what I'm doing wrong. It's getting to the point where I'm thinking of buying a breadmaker. Any help would be appreciated
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Use olive oil on the board or you'll get a dry dough and just keep going
Maybe try a different recipe but you just have to keep going, just throw it around smack it, anything works
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>>7748768
You don't KNEAD to KNEAD dough.
JEWbook.com/sweetpaulmagazine/videos/10153655825333033/
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>>7748768
I think you're adding too much water to the dough. It's been ages since I made bread, but I remember that stickiness = too much water.
I should try baking my own bread again sometime.
Anonymous
Mailing Homemade Pasta 2016-06-04 22:37:20 Post No.7748586
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Mailing Homemade Pasta 2016-06-04 22:37:20 Post No.7748586
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Hey everyone. So I like to make my own pasta from scratch, and I want to make some and send it to a family friend who lives a few states away. (Probably just cut it as spaghetti)
Does anyone have any idea how I might do this?
I was thinking about cutting it and letting it dry on cookie sheets in my oven (not on) overnight until they were dry and then just packaging. (BTW I've never let homemade pasta dry before, anyone have any tips or ideas??)
I do have a vacuum sealer though. And would letting my homemade pasta dry effect how good it tastes (I already know it won't taste as good as if I just dropped it in the pot after making) but the use of eggs in the dough, I'm worried about salmonella.
Should I coat the bag with a bit of flour before putting them in?
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if it's dry, why?
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A food for thought; how do supermarkets package their freshmade pastas? Also, you could just get a plastic tuber ware and place it in there then ship it. It'll make sure air doesn't get in and I feel like that'll be your best bet
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vacuum sealed?
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I saw this shit in a Whole Foods in NYC, and what the fuck. This is 11 dollars for a bottle the side of my palm
AND NOT ONLY THAT...
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>>7748580
THE INGREDIENTS ARE JUST OLIVE OIL, and "FLAVORING"
Is this a fucking scam?
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>>7748582
>product of Italy
>imported by: Italian Products USA
kek
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>>7748580
How much is it? Seems fishy with just "flavoring."