Archived threads in /ck/ - Food & Cooking - 2960. page

Soylent is the most anti-cooking trend since sous vide.

>>7366297

Honestly, no. It's a hipster meme invented by some asshole who decided to copy Make Room! Make Room!

Not only does it taste like shit, it's not an actual food substitute.

Only in the United States of Fucking Degeneracy can some fucking computer science autist invent a fucking powder shake ripped off from a classic science fiction novel and make millions of dollars.

OP you're a stupid faggot. Food substitute? Christ. What the fuck is the point of life if you can't enjoy it? Experiencing the sensation of taste is half of what makes us human. Without red wine, cheese, croissants, venison and lamb I just might fucking kill myself.

Being poor is no excuse you fucking cretin.

>>7366297
fuck off to /b/, idiot shillfag

>>7364986
add a few teaspoons of liver spread onto the toast pls

Beans and toast? What are you, a dirty Brit?
2/10

britfag/10

>>7364687
Gotta say rk beans, there's just something about that beany starchiness that really makes it. Sprinkle a bit of cheddar too, grind some fresh spices and puree some dried chilis.
Damn, I was gonna make burgers with my last 1/2lb of meat but now I'm thinking chili...

Ground meat. Ketchup. Chili peppers. This is how you make a good chili.

You can also add garlic if you want. I prefer it without.

>>7364687
Good chili is whatever tastes good to you. It has so many variations, just make it according to your own taste. I like beans and corn in mine, chunky tomatoes and onions, plenty of heat from habaneros and jalapenos, and some cheddar and/ or pepperjack cheese. Corn chips are my choice for scooping it up with, but saltines work too.

>Le Epic Fedora
>Extremely bitter tendies
>Water, no ice
>None
>Very intellectual

I'd go for a small cocktail bar

>one word, something swanky-sounding, doesn't really matter, maybe a French word
>small list of bar snacks, mostly seasonal. A well priced antipasto/charcuterie plate, some croquettes, a sandwich, oysters, hand cut fries, wings, arancini etc. Good quality and priced as cheap as possible.
>5 or 6 modern cocktails, 5 or 6 classics, and a weekly special or two.
>most money spent here, very comfortable seating, ample tables for small groups, table service, bar seating for singles, dim lighting, high quality stereo system. Fancy lounge style.
>open as late as possible

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>>7363563
>name
Poojah
>type of food
Indian
>signature drink
Milk
>atmosphere
Designated
>nightlife
8:00 curfew

>>7362777
Use Munster cheese, season it, and put in a meat

cheddar, swiss, and muenster cheese, with two slices of ham or turkey. butter the bread with cannibutter, even if it sucks, you can still sell it.

Whatever combination of cheeses you use be sure to add brie, also experiment with different spices and herbs. I'm partial to smoked paprika and black pepper.

Mouthwash

If you need to ask this then its time to quit.

>>7361184
There's a certain point where you can't do anything about it. Start doing benzodiazepines, affects the same part of the brain.

Just once. My dog has been eager to do it again, but I push him away now that I'm wary of the possibility.

No. Who's offering them?

like with a dog penis, or something inappropriate?

>170g per day

Literally nobody needs this much

Way too much sugar. I'm actually cutting down on fruit because I recently started to eat much more for breakfast (roughly two portions to four portions) and it made my mouth feel unpleasant the whole day.

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Honestly, put a Pizza Slice on a frying pan, set the heat on low, and cook that bitch with a lid for like 2 minutes.

best prissa u will ever eat

I reheat pizza in the toaster oven and it seems to work pretty damn well. I've never frozen already cooked pizza because I finish off the leftovers from the fridge long before I would need to freeze it. I suppose if I was going to freeze pizza that once I decided to reheat it I would first thaw it a bit in the microwave and then put it in the toaster oven.

>>7369076
I froze a domino's pizza for two weeks. Sprinkled some water on it, microwaved it and had a jolly old snack.

>>7368970
You're fine. However, the likelihood of there being goat semen remnants within the milk is much higher.

>>7368970
Goat and sheep milk has a stronger flavor than cow milk, it's normal.

>>7368970
I've never had goat milk that wasn't strongly flavored/scented. It's just part of what goat milk is. I actually like it, but the wife can't stand it.

>>7368862
Cut deep trenches in the meat, then marinate overnight in a mix of salt, pepper, oregano, garlic and sour orange (if you can't get this substitute vinegar). Roast uncovered in 450F oven for 15-20 min, then lower heat to 300, cover and let roast until tender (maybe two hours). Serve with beans and rice and a little pf the pan juices on top of the meat.

Your house will smell like garlic, oregano and pork fat - exactly like a good Latin-Caribbean restaurant.

>>7368929
thanks!

>>7368862
>I'm going to cook a pork shoulder tomorrow and I need a good recipe. I don't have a slow cooker, nor do I have a smoker. What I have is an oven and all of Saturday. Please advice

Temp: 250-275
Time: bout' an hour to an hour and fifteen mins per pound

Prep: Coat that bitch in either yellow mustard, or olive oil to act as a binder. Apply the following for a nice savory rub- 1 tbs paprika, 2 tsp salt, 2 tsp black pepper, 1 tsp oregano, 1/2 tsp cayenne. Make enough of the rub to coat the entire shoulder. Rub it tonight and let it sit in the fridge until tomorrow.

Cooking: pre-heat your oven and put er' in on a roasting rack. Check it on the hour for color and moisture. If it looks dry, baste it with 3 parts apple juice, to 1 part water or apple cider vinegar. If it starts to get too dark, you can tent it in foil.

When it hits about 150 deg, it will start to "stall", which means that moisture is evaporating at a rate sufficient enough to actually keep the meat from getting hotter. When this happens you can either ride it out, which takes hours, or you can foil that bitch.

Call it done when the internal temp hits 190-200 and the meat is as tender as you want it.

i dont have a patented spice mix i use, but my go to spices are cumin, ginger, garlic, black pepper, spicy chili pepper,

Sage Garlic Black Pepper

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Dr. Bombay's

It would be easier to have a starter that you keep in the fridge, unless you bake infrequently. I bake all my bread, so me starter is being fed twice a week.

>>7368758
That's just it, I don't bake very often. I did read some people got good results with starter in fridge for up to 6 months but ehh... I don't think I'd be able to keep it alive and I'm too worried about contaminants.

Freezing will sometimes kill yeast and sometimes not, but unlikely to work. Keeping a starter is way easier than you'd think, about on par with remembering to feed a goldfish.

stupid thread

I don't see how it would be different to cooking animal organs.

I hear 911 is a good hotline for stuff like that, just ring them up and tell em your problem