Archived threads in /ck/ - Food & Cooking - 2725. page

>>7550131
The bad guys won

>>7550571
just like real life

>>7550131
The Coca Cola Company has always had more money to throw around, and shelf space along with exclusivity at venues is determined by who pays for the privilege of being prioritised. Then people generally prefer whatever they happen to be familiar with, which would be whatever has happens to be more ubiquitous.

Plus Coke is a better mixer.

Only thing you should roast are the chicken bones. Everything else should go in fresh.
If it's chicken pieces just toss it in there.

For milder stocks like veggie, fish/seafood, or chicken there's no need to roast anything first. Traditionally you would wait to add your bouquet until after the raft is formed, but for small scale homemade I say fuck it.

If you want to make a dark beef,veal, pork, lamb, etc. stock, roast your bones first, and you can also rub on some tomato paste for the last 10-15 minutes of roasting.

>>7550124
what does the tomato paste do?, I saw my sous chef rubbing tomato paste on some bone marrow today for a dark beef stock.

>>7550084
Potato salad is the go to safe bet. Or bring some beans, corn, corn bread. All solid options.

Cider.

>>7550084
Any sort of side.
>>7550097
These are good, coleslaw, hummus, some sort of salad are also good options

hellaciously overcooked scrambled eggs in a roll. typical Japanese food autism.

MEGA TAMAGO

>>7550060
Last thing you eat during a sushi dinner.

Pineapple!

Vindaloo.

There's not necessarily a best. I go red almost every time, and Massaman whenever I crave it, but they're all generally good. I've been all about Prik Kang lately. It's a dry curry usually served with green beans.

Something without bread pref

>>7549886
>>7549839
www.justonecookbook.com/loco-moco/
This should hit the spot.

>>7549895
Bruh this sounds fucking tasty
Gonna make it now and i'll post pics if I don't fuck up

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Follow your dreams, do what you love. Mushrooms are better tho.

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>>7549645
I bet you thought that was a very funny joke.
Unfortunately for you people eat mold all the time.

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>>7549645
>YouTube comment tier jokes on the most patrician board there is.

Someone in the factory cums in the production line.

it's just the water.

Dude, it's just water with color and flavor-...

>>7549450
Wtf type of yogurt? Pic related?

Honey and cinnamon

>>7549450
Add hot curry paste/powder to 150g of the yogurt and marinade chicken in it.
Leave it for most of the day in the fridge and then bake it on skewers metal or soaked wooden ones then add the Chicken Tikka skewers to whatever you want.

Whatever you'd make with regular sugar because they're the same fucking thing

>>7549430
just keep it your cupboard. it won't go bad, ever. it's a staple too. so when you want make cookies or barbecue sauce/marinade or something, there ya go

>>7549431
Is not my dear old uneducated euro friend

Your mom starts with my dick in her ass.

I thought they ate plain toast while running to school because they woke up late.

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>>7549397

>>7549410

>inb4 le salt/pepper only Aaron Franklin memeque facs

>>7549391
Texasfag here.

It's more about the technique and less about the seasonings. The flavor, tenderness and juiciness all come from how you cook it.

You could have the best dry rub in the world and still butcher the brisket.

>>7549473
That's actually Louis Miller's recipe. You know, the place where Franklin worked and bought his pit from.

Don't bother with chicken stock at first, get some browning on the vegetables happening. You can add some later if they're burning.

Grab the neck skin and jam your hand down there like you're trying to cop a feel. This way you can put the butter in between the skin and the breasts.

You don't have to turn it, but it helps a little. If you just roast it breast side down the whole time, then quickly brown the breast skin in a pan, you'll get slightly moister white meat.

Also /ck/ is slow as shit, next time post further in advance.

you sound fine add the stock not much because it will generate plenty on its own but no on the flipping odds are you will simply make a mess and it really doesn't do anything anyway because who really eats the back of the chicken

Alright. I will NOT flip the bird. I covered all its nooks, crannies, and orifices in a manner that should be considered a war crime. In other words thoroughly. Im not sure if ill do the pan browning at the end though, ill judge when it comes out. Since im not flipping it, should I put foil over it later on so it doesnt dry out too much?

Vodka and anchovies.

>>7548977
Bacon and sriracha sauce

>>7548977
>Anchovies
>Not sprat

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I finally have a use for this gif

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>>7548943
Katz's is decent but Schwartz's is miles better, believe me.

Pic related, my favorite sandwich.

>>7548985
Looking for more inspo of what to get when I go grocery shopping