Archived threads in /ck/ - Food & Cooking - 2617. page

Sausage and pork chops you can throw in a frying pan (use the grease from the sausage to fry everything) The chicken can't be helped unfortunately, it's going to be dry as shit regardless of what you do. I'd throw some barbecue sauce on it and heat it gently in the oven.

>>7643734

Thx a lot

>>7643721
Just throw them away

>he reheats food

How pleb can you be?

>>7643701
Kill yourself, faggot

Thing is, bechamel is just butter, flour, and milk. You could just add the butter and milk to your dry ingredients and make a quick bread.

I highly doubt it would turn out the way you want it. Why not try this recipe instead? http://allrecipes.com/recipe/17872/quick-and-easy-cheese-bread/

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>>7643728
They all turn out like this, with specks of cheese throughout. I'd prefer that the cheese disappear completely into the bread, and cheese sauce was the best idea I could come up with, next to cheese powder (which I don't have access to, unless I just bought several boxes of macaroni and cheese but that sounds gross kind of).

>>7643581
those pancakes were made in a rice cooker. just google rice cooker recipes.

as for taste, you'll have to try different recipes.

They're raw in the middle, they look better than they taste.

>>7643581
Rice cooker fag

>>7643435
killed himself

why would anyone eat a bowl of bolognese sauce?

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who been here too long thread?

A Kitchenaid stand mixer is the biggest workhorse of the home kitchen.

A hand mixer doesn't even come close when compared, and if you find the bowl too small I don't see how using a hand mixer makes things easier for you. If you need to do multiple steps the bowl is easy to remove and wash.

Sometimes it's overkill if you're just doing a batch of whipped cream, but otherwise it's fucking amazing, and very low maintenance. I just started getting into attachments (pasta and sausage), and there's no looking back.

Making Italian meringue is 100x easier. I usually will transport whatever contents I use to another bowl wash it then use it again if I am making sponge cake. The beauty I find is making dough. Pasta dough takes me 10minutes to make, yeasted dough 15, and I can let it proof in the bowl.

>>7643251
It's not the size of the bowl. It's that it's the only one I can use with the machine. If I want to fold a mixed batter into stiffened whites or creamed butter, which is a very common procedure, I can only use the mixer for half of it.

crabcake

>>7643232
It's emberassing but go to the doctor and he'll get you a little comb and some shampoo. Clears it up. Most of them are very professional so don't worry too much.

>>7643232
1)Crab (not Krab, they're too hard to find in the wild)
2) Water (should be wet)
3 Crab Boil (it's a seasoning you boil in the wettest water you can afford)

Take them still alive, and put them into the boiling seasoned water by their hands. When they stop squeezing you for dear life, they're cooked just right and will just get tougher. Don't eat the arms/hands you were holding, they're undercooked.

French pop music

>>7643111
Do you like Yelle?

>>7643109
Cannibal Corpse. Unfortunately, every meat i cook while listening to them becomes fucking shredded.

>>7643103

A flea market. It isn't a fantasic piece of dinnerware.

Oopsydaisy

you bread it and let it sit for about 15-20 minutes ya dingus
you don't bread it shake it off then fry

>>7643047

>ruining the oil

what are you, poor? throw it out after the first fry.

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Do you like extra crispy OP? Do the above, but then dip and flour a second time and let it sit again. Amazing results.

>>7643020
mcdouble, mcchicken
jack in the box 2 for $1 tacos, chicken sandwich
del taco regular (ground beef) or chicken tacos

>>7643020
Which of those items are better? The cheesy double beef looks so good, such a simple thing probably is great.

>>7643058
As someone who was legitimately excited about the return of both, I'd have to say the beefy crunch is slightly better. The texture and slight spice from the Fritos makes it great.

Since they've been back, I've yet to have a good cheesy double beef burrito - they always fuck up and skimp the shit out of everything but rice.

The first time I ordered one it was all rice and a little bit of cheese. Granted, it was late at night (~1.5 hours before they closed), but fuck, I was mad as shit.

I remember when they were $0.79 a piece.

I hate you, sage

>>7642937
home brews all day every day. Although I'm chilling an allagash sour right now.

>>7642937
Summer is great because I fucking love Hefeweizens. Wits can such a dick, though. Pumpkin is pretty solid. Winter Seasonals are true suffering.

you're mom

where can I see more footage of milton?

huey magoos

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Old World Reds:


>Il Bastardo Table Red Rosso di Toscana - Italy 6 22
At Tony Soprano’s table, this would be a hit! An unpretentious red table wine.
Great with spaghetti and meatballs, lasagna, and chicken Parmesan.

>Chianti Classico DOCG (Banfi) - Tuscany -- 35
Ruby red in color. Intense bouquet with notes of cherries, plums, and violets. Rich flavors of cherry and leather. Supple tannins and good acidity.

>La Maialina Chianti - Tuscany 7.5 28
Ruby red, with bright aromas and flavors of red cherries and ripe strawberries
with hints of sweet spices and a soft finish.

>Anciano Tempranillo - Spain 7 23
Anciano wines are matured for years in cellars stacked floor to ceiling with oak barrels. This slow,
controlled maturation guarantees the perfect balance between ripe fruit and mellow oak character. Sweet
cherry under ripe raisin on a perfectly relaxed frame being completely mature with light peppery underlay.

>Masi Campofiorin Valpolicella - Italy -- 38
Using the rippaso method, also known as double fermentation, this young wine is soaked and passed through skins of left over Amarone, leaving a rich, full-flavored wine usually at a good price. These wines are sometimes referred to as “baby Amarone.”

(last of the reds continued in next post)

>>7642892
Dynamic Reds:

>Meiomi Pinot Noir - California -- 38
This fantastic Pinot Noir is produced by a fifth generation wine maker. It carries aromas of tobacco, dark red fruits and fresh berries. The rich cherry flavor is complemented by notes of cedar, raspberry and strawberry.

>McManis Pinot Noir - California 7 23
This Pinot Noir is light purple in color with a lustrous hue. Ripe Strawberry, Cherry and Raspberry aromas are joined by a cream and Vanilla bouquet.

>Dos Cabezas Red Blend - Arizona 10 37
Mostly Grenache. On the nose strawberry, slight earthy quality, with a tickle of tannin. The Sangoivese helps to add a lot of depth in this wine.

>Simple Life Pinot Noir - California 8 27
This winery is four generations of family wine makers. The Sebastiani family produces this rich, aromatic, and spicy blend of fruits finished with a silky smooth texture.

>Velvet Devil Merlot - Washington 8 26
Classic Merlot aromas of dark cherries, cedar, pipe tobacco. Anise, stone and cherry blossoms.

>6th Sense Syrah - California 9.5 31
Farmed sustainably. Super-saturated, big and juicy, it makes a bright, tangy impact. Full of flavor in the same deep-red tones as the aromas, tannins are tame.
The mid-palate offers plum and blackberry, with a touch of mulberry.

>Klinker Brick ‘Old Vine’ Zinfandel - California -- 41
With aromas of black cherry, cedar shavings, vanilla and spice, this wine offers rich, supple flavors of cherries and plum, perfect balance and a long, smooth, lingering finish.

>Predator Old Vine Zinfandel - California 9 29
Predator Zinfandel is sourced from 50+year old vines that produce rich and intensely flavored fruit.

>Terrazas Malbec - Argentina 8 27
From the Mendoza region of the Andes mountains come this delicious grape varietal. Intense aromas and soft smooth flavors. The ideal attitude in Malbec.

>Elsa Bianchi Malbec - Argentina 7 25
Exhibits aromas of ripe plum and violets, with hints of vanilla.

>>7642903
And Finally:

>Avalon Cabernet Sauvignon - California 7 25
Inspired by the legend of King Arthur, this Cabernet is produced for the soul of those who agree it is the King of red wines. California blends of grapes, mostly from Paso Robles, with Alexander Valley Merlot, make this wine juicy and fruit-forward with a great finish.

>The Show Cabernet Sauvignon - California 8.5 32
An abundance of great aromas and flavors fill this classic wine.

>Sebastiani Sonoma Cabernet Sauvignon - California -- 39
This was an exceptional vintage. Complex and earthy, the finish is long and beautiful with firmly integrated tannins.

>>7642832
The logical course of action is to starve-out your wife's son. Force him to enjoy other things.

>>7642832
is him your wifes son?

>>7642832

Your step-son is a shit kid and probably a fatty.

Unless it's something you've already done, just make whatever you eat normally and straight up refuse to make anything else.

I always get disappointed when i visit dq. The portion sizes are for teens. My friend loves it to hell and i always have to follow .

>>7642823
>no longer live in minnesota
>DQ is now a 20+ minute drive away
>only go when I am really craving DQ and am not already drunk
>always get a blizzard to go
>eat blizzard on the way home
>always have to shit when I get home

any local place that makes homemade icecream, though if you don't live in a city with hipsters or a really old town with some old place owned by a 80 year old guy that the hipsters are trying to copy, you probably aren't going to get it.