Archived threads in /ck/ - Food & Cooking - 2620. page

sliced avocado

avocado with crackers

>>7639586
avocado green onions lime and chili flakes.

eat that shit with a spoon son. no extra carbs

its a good starter cheese

aged is solid if you like nutty cheeses as well

If it's gouda nuff for Holland, it's gouda nuff for me.

It's pretty good. Almost all Wisconsin cheese is better, though.

Vicodin
Percocet
Spaghetti and Meatballs

Not eating

>>7639406
Jell-O shots.

This is true. Not a bad lunch on the go.

premade sandwiches sometimes contain gross stuff like vegetables. thats why i make my own. cream cheese and bologna is my favorite.

>>7639325
I've eaten this every weekday lunch for 10 months, albeit with a water and apple.

>>7639228
Chicken n wafles cracka

>>7639228
Which part?

Six Feet Under is really good. Nothing super special about it, but just really good American Bar type food that is always cooked perfectly.

>>7639226
Tater tots are objectively the best potatoe product.

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>>7639273
you mean subjectively.
Because Kartoffelpuffer are damn fine too.
That makes Tatre tots at least not number one of potato products.

>>7639226
1: UK

2: Anti-clockwise from the top left:
>french fries/McDonalds chips
>chips
>curly fries
>wrinkled chips (?)
>I don't think we have those
>sauteed potatoes
>sweet potato chips
>skinny fries
>oven chips/potato wedges

I'm trying to make a hot pocket using a basic pastry crust and chili

>>7638997
just heating up some baked beans which i will be serving on some toast.

>>7638997
does alligator taste any good?
the one in the pic sure does

>>7638410
Same reason why a designer-brand T shirt costs $100 while a functionally identical one from Wal-Mart costs $9. Name recognition.

Heck, I'd rather have the Lodge anyway; Le Crueset has been making things thinner and thinner as years go by, and that's counterproductive for a dutch oven.

>>7638417
So I can safely buy a Lodge with no worries?

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>still using archaic enameled cast iron
>not space-age ceramics

You can get a CorningWare A-5-B in eBay for less than $50.

>>7638316
>Is there a batter i can make that doesnt need more oil?

No.

What are you trying to cook? You might be able to shallow-fry it instead of deep fry. But that would need fairly thin/small pieces of food.

1.5 cups flour, 3 teaspoons baking powder, 3/4 teaspoon salt, 1 beaten egg, 1 cup milk. Chicken fritter batter.

>>7638316

>eggs, flour, and breadcrumbs

Did you even look up a recipe, or just make something up?

It depends what you're frying, but season the flour and water down the egg a little; forget about the breadcrumbs. Go back and forth between egg and flour, shaking off excess. Shallow fry, turning over occasionally until cooked. Don't overcrowd the pan.

Old Bay or JO seasoning?

>>7638291
>implying I don't have buckets already

In Maryland the state police can come unannounced for a random old bay inspection.

hurr durr im maryland. I like Old bay! Im a rich asshole! I dont know how to play football!

Why would you eat anything that came out of the chessapeak anyway? Skanky water

No
I use only butter, salt and garlic

No.
Condiments mean you are covering up the taste of shittily prepared food.
Learn to use spices faggot.

Not really..

I try to make all my condiments fresh with the only exception being ketchup. You ain't getting any better then what they put out on the shelves, I'll tell you that much. Everything else I'll make fresh. One of my favorites being a horseradish and sorrel mustard. That crap is amazing if you coat your pork or ham in it before cooking. Would highly recommend.

>>7637911
Alligator is practically a dinosaur. If you're curious eat that.

>>7637911
Probably those brontosaurus ribs from the Flintstones

>>7637938
What about turtle?

>>7637190
Make it yourself! It tastes a lot better.

First, you dice two onions, and put them in a pan with a little bit of olive oil over medium heat until they're kinda see-through. Keep them moving so they don't burn!

Add in half a head of garlic at least, minced. If you chop off the bottom of the garlic head, I find that pulling off the skin is easier. If you're still having a hard time, chop the clove in half and try again. Put your peeled garlic in a pile and rock your knife over them, from tip to the back of the blade. If you do this back and forth, it's really easy to end up with tiny pieces. This takes a while, so I like to have the garlic ready when I start cooking.

Put the garlic in the translucent onions-- be very careful not to burn it! Burned garlic tastes like sadness.

When the garlic is golden, add 3 to 4 diced big tomatoes, or about 6 roma tomatoes and a small can of tomato paste, and a glug of red wine. When that's thickened up a little, put in a large handful of fresh basil leaves, some oregano, thyme, and pepper. Don't add salt now.

When the sauce is starting to thicken up, you can add some salt. If you add it too early, an amount you thought was a good idea will condense into the semen of Satan.

Cover the sauce, and keep it simmering. Stir occasionally. Consume at desired thickness.

This freezes well. You can add diced green bell pepper or sausage after the onions if you feel like it.

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>>7637190
Try other brands.

>>7637225
based

thanks mate

Shiver me timbers that looks delicious! I too like 50 grams of butter on my crackers

>>7636982
wtf is this insanity

>>7636982
Jesus Christ the brits, goddamn. I mean I get that it's the 50s but just jesus...

Keep drinking it

>>7653676
IPAs suck

>>7653676

It's not worth wasting money on alcohol. It's another trick to get you fat and lazy.