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I was supposed to start cooking pulled pork tonight, but I forgot to take up the meat from the freezer so it is frozen solid still.
Will it still work if I put the frozen meat in a brine, or am I going to waste my time doing it?
Also, Im making it sous vide, so can I by any chance, just add a little brine to the bag while the meat cooks for a few days? It is a 2kg/4lb piece of meat.
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I you telling me you don't have a microwave you can thaw it in?
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>>7413812
Thatll keep it frozen solid in the center and cooked on the outside
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>>7413812
That looks awesome if you like shit tier food
Sup /ck/,
Today I'm going to show you how to make flavorful chicken pot pie.
Trigger Warning: I can't cook and shoot photography at the same time. This is isn't fucking Pinterest, were flavor takes a back seat to deceptive ease and presentation.
What you need:
>Pie Crust because fuck you
>2lb chicken, seasoned however you want.
(dark meat is best meat)
>2 cup chicken stock set aside + some to spare, not that sodium free shit.
>1 cup malk
>~4 cloves garlic
>1/2 cup yellow onion
>1/3 cup butter, flour
>1 tsp salt, parsley
>1/2 tsp pepper
>1/4 tsp celery seed, thyme, rosemary, sage
>A bunch of vegetables of your choice.
I used: 1 cup broccoli (doesn't pack well) & 3/4 cup carrots, peas, corn, celery, mushrooms
Like the last time I made a thread like this, I'm going to play Super Mario and each time I die, I'll upload at step.
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First things first, start searing the chicken on high heat.
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While that is happening, saute your garlic and onion in butter on medium heat until your garlic turns a little brown or your onions are transparent-ish.
FYI, I used too much butter.
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People have been posting the same "add some of this delicious fucking shit" cooking threads for years, and it hasn't been entertaining for a long time. You don't need to act macho to showcase cooking. It isn't funny and you just look self conscious.
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what is /ck/'s favorite dish that involves spinach?
spinach thread
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I don't even like steak that much, but when I occasionally find myself at a nicer steak house the creamed spinach is always the first thing I know I'm going to order, before I even look at the steak options.
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tie between palak-paneer and spanikopita
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Spinach salad with bacon dressing
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I know we've had this discussion over 9000 times, but what was the definitive answer? Let's resolve this once and for all:
Is /ck/ a: 1) tea fag or 2) coffee cunt.
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cha brah
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ApplesNOranges.jpg
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yerba m8
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Does /ck/ use plates for their bananas?
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Nah, chopsticks and a tissue work just fine.
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>>7413097
>chopsticks and a tissue
are you eating a banana or masturbating?
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>>7413097
How do you use the chopsticks on the banana? Squeeze it? Or like pull a bit off? Video?
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Am I the only one who's weirded out by people patting down their pizza?
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>>7407258
>hurr let me just shovel all this grease in my mouth
>why would I try to make it lower calorie? It's already high calorie
>hurr I'm the food police
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It was popular with the girls in high school. They'll gargle sweaty football player balls but grease on a pizza grosses them out.
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2 pizza grease threads and we can't even have one ja/ck general
this place fucking blows
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I've gone twenty years without brushing, never had a cavity. Never had any dental problems. Never broken a bone. IQ of 140, but without autism as a crutch.
I attribute this with utmost confidence to drinking 2 glasses of milk daily MINIMUM.
So tell me cu/ck/s, whats your excuse for not drinking your milk?
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>>7403843
> whats your excuse for not drinking your milk?
I brush my teeth.
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>>7403843
I, like most adults on the planet, am lactose intolerant.
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I don't brush either. I usually swish my vodka shots and it kills bad breath bacteria and prevents cavities.
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Where can I find chocolate limes in NYC? Anybody know?
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I think I've had these before. I'm not sure if this is the same as a chocolate lime.
http://www.whetstonechocolates.com/Chocolate-Shells-s/144.htm
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>>7414915
Kinda looks like them. The chocolate limes I'm talking about are little chocolate candies with a crunchy lime-flavored exterior. They seem to be a British sweet that hasn't really caught on here in the USA.
If need be, I can just order them online, but I'd like to know if there's any to be found at a store in New York City.
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bumping
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My proposal: Start using the term "midibrew" to designate beers which are a) craft-style beers produced by major brands, or b) produced by independent brewers with large-scale facilities
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>Start using the term "midibrew"
>produced by independent brewers with large-scale facilities
Why? Because they're successful? I understand that big beer "craft" brews are shit, but being successful shouldn't put your beer in the same category.
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>>7414910
On the scale of Samuel Adams, for instance.
If your production is big enough that you have to bring in contract brewers, your beer shouldn't be considered a craft product.
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>>7414890
Why bother? If a major brand can create a "craft-style" beer (whatever the criteria for that are), why shouldn't they get the benefit of the labeling?
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if i eat here will i die?
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you're gonna die whether or not you do
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>>7414657
wh0a
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it would be extremely tasty
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Alright, I know that there aren't many surviving medieval bread recipes, but what styles of bread are distinctly medieval?
I use Ina Garten's soda bread recipe, but that's Irish, and I really like the black bread recipe from the Game of Thrones cookbook, but that's far from authentic. I also have a few realistic medieval cookbooks, but they all have very few if any bread recipes.
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Do you "larp"?
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>muh authenticity
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People didn't eat well back in the day.
Just make a big, crusty boule, and have people tear off pieces with their hands.
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What kind of things does /ck/ like in their salad?
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that salad looks good
any salad is good as long as it doesn't have some nasty sweet cream dressing abomination
a good dressing: oil, apple cider vinegar, white miso, whole grain mustard, teeny tiny bit of honey
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>>7413807
>salad
do i look like a rabbit?
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Beans, 2 tablespoons (heaping) of mayo, 2 capfuls of vinegar.
I got 3 kind of mustards bitches.
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>>7413804
I see 2.
Only 3?
Not going out to my kitchen to look, but off of the top of my head I know I have:
Yellow
Spicy Brown
Jalapeno
stone ground course
maple hot
horseradish mustard
Dijon
Colman's powder
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>>7413819
Ya but how many kind of hot dogs you got?
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>>7413822
None. Hot dogs suck. Bratwurst man. Or Italian or Polish sausage.
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Doing a rotisserie chicken this weekend, how should I season it? Just salt and pepper with olive oil?
First time using my rotisserie.
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>>7413027
If it's over hot coals, why not give it the love it deserves?
Garlic powder, onion powder, paprika, brown sugar, celery salt, pepper, oregano and thyme.
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please brine the night before.
please?
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>>7413033
>dumb kid from that other place believes the brining meme
Unless you're talking about dry brining, it's a waste of time.
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I will give you 60 of these little guys, Baluchistan Pygmy Jerboa's. You must use them to prepare a meal for 3. Wat do.
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>>7412622
arent the other 57 gonna be hungry tho?
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Fucking jesus...I thought that was some little fictional critter so I looked it up...
I'm gonna have awful nightmares now, that is probably the most surreal nonsensical unsettling animal I've ever seen, up there with pangolins.
I can't imagine they would have much meat...I'd say hit with torch to get rid of hair, and then flash fry? Maybe some kind of yakitori too.
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drown them in wine
pressure cook for 8 minutes, dehair
serve whole over pasta with tons of parm