Archived threads in /ck/ - Food & Cooking - 2633. page

>>7631961
Once again, too much fondant. And it's still square. What is the top supposed to be? Is that supposed to be a zippo? Better design wise, I'll bump that from a D- to a D+, effort down to a B though, it's really just the same thing as the korn cake.

Get more creative. You started, but come on man.
fondant/10 STILL

>>7631961
Who is the lucky new 13 year old?

>fondant

It's shit.

>>7631931
brine them
grill/fry them
make sandwiches for the week

I've got some myself. I'm gonna use them to make Wetback-inspired pulled chicken for tacos this Thursday.

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>>7631931
grill or saute the chicken pieces and chop up. make laarb. so fucking good..

Google it.

We're too busy cooking to babysit you.

Google recipe
Cook recipe
Repeat

Use youtube if you can't figure out how to prepare a certain ingredient or apply a certain technique

>FUCK YEAT SPLATOON!!

scrambled eggs. its usually where all cooks start off .

fairly easy with a bit of practice, introduces you to several basic aspects of cooking (coating with oil, temperature control, adding spices)

eW

>>7631793
but u like cok and peenus

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>>7631813

OH SNAP NIGGA

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>>7631801
>he shitposts about cabbage

>>7631786

It's a matter of personal preference, OP. The longer it sits the more acidic it will get. Just taste it every once in a while and stick it in the fridge when you think it's fermented long enough.

>>7631786

You can just let it ferment, albeit really slowly, in the fridge from the start.

Me and my mom like fresh Kimchi, so we always used keep it in the fridge. However, my dad and brother likes to eat it sour, so when they want to eat some, we take some out of the fridge and let it sit outside for a day or two at room temperature before eating.

Long story short, just put it in the fridge all the time and put some out only when you want to eat them (if you like the sour ferment taste).

You can leave Kimchi at room temperature for a while (even up to a few months) but it will start to become rancid after that. That's why we always put it in a cold (fridge) or a cool place (traditionally, we bury it really deep into the ground where it is cool before refrigerators were a thing).

>>7631732
You either drink coffee every day or you don't drink coffee at all, there's no inbetween

>>7631732
It makes you die slower

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>>7631745
>there's no inbetween

This man gets it. Here:

I like any well build double walled insulated cups. My problem is the cost of the name brand products like Yeti and Hydroflask.

They cost way to much for what they are. Those things are marked up easily 95% ...its just stainless steel or aluminum.

On the other hand I use them almost daily for hot food at lunch. And someone gave me 12hoz Yeti insulated can holder. And I love it. Is the best coozi ever!

Just not worth $20 price tag IMO

>>7631735
They are expensive. Someone was telling me about another brand that is virtually identical but half the price but I still wanted the Yeti. Partly because I don't want to risk an even slightly lower build quality with a knock off brand, and partly because for some reason I'm very attracted to Yeti stuff. But in my defense I needed the highest quality cup, I'm about to be an OTR trucker and keeping my drinks a good temperature is very important to me. I may buy another one so I can keep a hot and cold drink, and when it gets to the point that I'm looking at buying a fridge (if they don't give me one, I don't know), I might go with a Yeti cooler instead to keep ice, drinks, and food.

>>7631762


If your looking at it as a buy it for life item. Then I understand. Just can't help but think the real manufacturing cost on that shit is almost nothing.


I have 2 big Stanley old school insulated cups. They are 30 years old each. Differently items that can last a life time.

>>7631635

the "Brown" thing isn't very meaningful. It ought to turn red once you open the package.

As for the steaks, marbling doesn't look all that great. Not shit, not great either.

I'd say your main problem is it's Irish

>>7631637
Wasnt the one that picked it out.
Plus irish steak doesnt 'marble' as much as huge chunks of fat accumulate in one spot which in this chase you cant see because of the label but its there

t1 since birth, i try to live my life as normally as I can, but avoid obvious shit like non diet soft drinks and shit like that

my A1c isnt all that great but i am in the process of bringing it down, a more keto based diet is helping with spikes and shit

My girlfriend is type 1 since she was about a year old.

She does drink sugar free beverages and diet soda. Not very good at checking glucose but when it's observed she's alright.

Carbs all over the place. We eat a lot of rice out of convenience. I'd write more but she's probably better at explaining this.

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>>7631630
Same, t1 for 15 years now. I switched to keto-lite after joining the gym 4 months ago and the combination of less carbs and more exercise has turned me into a mentally alert person, it's really good getting rid of the lethargy I used to suffer from fucky bloodsugars.

I tend to avoid pretty much all processed foods now and I go low on carbs, otherwise I eat "normally". Lots of fenugreek and coconut oil due to their very mild benefit to bloodsugars.

lol this guy sux

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This is pretty great. Thanks for sharing, OP.

>>7631595
>>7631628
Go at twitch tv food for an all day all night Pépin or Julia cooking shows!

Wow! That's almost only two hours of work at my 15 dollar minimum wage job! Thanks Bernie!

Sounds like a legitimately good deal to me.

>>7631760

This.

OP has clearly never been to the kind of place he's trying to make fun of. Must be sub-flyover.

Spray bottles of gold bond. Shower in that shit you'll be g2g

I was born and raised in Florida and just moved to the great lakes region so I would go mad without feeling warm for 40 hours a week. Also drink more water

Our kitchen is nearly 100F in winter, summer is crap. The key is hydration, without that you're always going to be in trouble.

Try wetting a hand towel and tying it around your neck. That will help.

>>7631454

Okay fucker, how do you make a soft hamburger bun, mine is always too crispy, but maybe its because im a simpleton who puts too much olive oil in everything.

How much active yeast do you have in your vagina?

What's your favorite type of bred and why

>>7631433
>Scotch
>enjoy
you can't

>>7631433
It's an acquired taste Op, it's something that does take time to drift into and find your niche.

Just try blends for now and if later you feel like moving onto single Malts, then by all means, splash out a bit.

Without getting too silly, Glenfiddich and Glenmorangie are popular here in Britain. Drink as is, or perhaps with ice or water.

>>7631433
Are you interested in Scotch exclusively or are you also interested in whiskey from other regions?

thanks OP

I'll keep it in mind next time I visit Croatia

>>7631365
>Croats
>civilised