Archived threads in /ck/ - Food & Cooking - 2953. page

>>7369264
I agree with you about it being versatile.

But if I had to go with one meat I would go with fish probably. (If I was allowed to have all fish)

I'm not a huge fan of pork

>>7369282
it would have to be at least of the same biological family, that's what pigs are.

Here's to god's perfect beast, the swine.

>>7368897
Boil. Add butter.

>>7368903
How long though?

Snip the ends off if you want.
Rinse.
Boiling salted water, add some black pepper too if you want.
Boil them for about 1-2 min if you want them firm and slightly crunchy and still fresh, otherwise maybe 4-5 min until they're tender.
Serve by themselves or with a tiny drizzle of olive oil.

Thats about as simple as it gets bruv.

I do not understand how you guys can do keto. I fucking love vegetables, and not even starchy ones.

>>7368832
seems like only overweight people who can't moderate their food intake but want to lose weight anyway do keto

Seems that keto is a myth and can't work in usa because 99 percent of food is loaded in carbs.

>>7368696
Fuck you and your Greek yogurt, Ted.

>>7368696
make base of salsa with greek yoghurt and parmesan cheese
done

That is only three ingredients tho tf are you doing?

Smoothies.

>>7368709
This is intriguing, gonna look into it. Thanks

>>7368687
How can you consider Oikos better than Chobani?

Palatable? Do you mean the sour flavor?

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I decided to fry a slice in olive oil for sciense

Croutons are always a good way of using very stale bread, as long as there's no mold on them. French toast (AKA eggy bread) is good too.

>>7368682
nice trick, that's a mosaic tile pattern on the floor

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Look for this logo and don't buy anything without it.

>>7368469
Absolutely not

I'd say you should post an image of the pan you're asking about, but apparently you're incapable of doing so.

No anchovies?

>>7367781
No anchovies, not this time. Soon though, I just got some white anchovies that I've been meaning to use.

Your joke is lost on these americans, OP.

/ck/'s personal shopping list:

Shin Ramyun Black
Tendies
Everything on every fast food value menu
Hot Cheetos and Takis
Meme Food lol sriracha lol nutella lol eggs lol
Activated Almonds
Beans and Rice
'za
Enough alcohol to kill a small elephant

>>7367483
'za AND 'sta
preferably carbonara

and black coffee
>or at least that used to be on the list ;_;

>>7367566
You have to add butter to the coffee now

>>7373778
>>7373778
i had artisan coke last night

was super thirsty so i went into the pantry and found a case of cherry coke that belongs to one of my housemates. got a glass, filled it with ice, and opened that can as slowly and quietly as i could.

nothing in the world tastes better than something stolen

>>7373778
Lime coke from the freestyle machine is so fucking good.

>>7373778
Putting lemon in a coke?
You think that's "artisan"?
Seriously, Swiss, German and Austrian people have been doing this for decades.

Order a coke in a upscale joint in central Europe and they'll ask if you want lemon, or no.

Google tonkotsu or shoryu ramen recipes.

Follow the instructions on the back of the packet.

>>7373753
Go to Japan and buy a bowl.

>>7373641
use butter. low heat, takes a while

You can use oil or butter, electric or gas.

You can't just set it on high and walk away without ever stirring it,

Keep the heat WAY low. There really is no shortcut to carmelized onions. You want to keep the heat low and it's going to take you hours. Move it once in a while, keep an eye that it doesn't burn, and if you have to, deglaze the pan with a small amount of liquid and scrape it off, and keep going.

The top 3 mistakes people make when caramelizing onions are:
1. It's too hot.
2. The heat's too high.
3. TURN DOWN THE FUCKING HEAT

Wash the rice, let it soak, rewash until clear.

Yes.

>>7364597
Yes. Before or after cooking, as long as you wash it.

Yes, it's less sticky in a way, but doesn't inhibit the clumpy stickiness of properly cooked sticky rice if that's what you mean.

>>7364597
most people are retarded about rice. water, pressure, heat, time, and one of the most important and least talked about is how to cool it afterwards. the cooling makes all the difference in starch development, and it doesnt matter if you wash off powdered starch beforehand if your technique is poor and you dont know what you want

The only thing wrong is that I'm not drinking one right now.

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>>7362524
I agree

is it acceptable to drink it without a cherry

>>7372850
That guys face looks like a dick and balls of teenage mutant ninja turtles

>>7372850
>held it above his head trying to make me reach for it

MANLET
ANLET
NLET
LET
ET
T
ET
LET
NLET
ANLET
MANLET

>>7372850
Try getting a strawberry milkshake.