Archived threads in /ck/ - Food & Cooking - 2970. page

>classic image.jpg

im from oregon & this makes me so mad

rogues best beer isnt even that good, its just popular

>>7363585
no. do not buy and/or consume that.

>>7363596
i'm in seattle and rogue dead guy ale was one of the first craft beers i ever had. i enjoyed it, and still do, but i think every other rogue beer i've had has been mediocre or worse.

>>7363573
I saw this in my supermarket and thought "ey, meme" which is probably why it isn't more popular. Mainly kids buy random shit like this for the novelty.

Any what type of biscuit does it taste like?

I live in the middle of nowhere and I can get that stuff at Walmart and the local grocery chain. Funny story, my brother calls that stuff "Biscotti" no matter how many times I explain "those are Fs, not Ts, and there's no I at the end!" I too love that stuff. It's almost as good as peanut butter. One time I fell in love with girl who has a terrible nut allergy and I used to lie away at night imagining spending the rest of our lives together and how I'd have to give up peanut butter so she wouldn't go into anaphylactic shock every time we gave each other passionate kisses. But good news everyone she doesn't even know I exist so I don't have to give up peanut butter!

>>7363614

Have you ever flown Delta? It's the cookie they give out in flight. It's really quite good.

why don't you tell us what you REALLY think

has to be underage

Your just going to burn everything in the first step, OP.

Start with something simpler.

>>7363519
Yup. Let rise at room temperature and protected from drafts.

i had one of these mememixer in the past
never made my own though

>Adding syrup to seltzer water
>Being a child

I've got a Sodastream Source and I only use it for making seltzer. When I was younger I'd add a splash of Pom to seltzer, but haven't done anything like that recently. It's still the only thing I'd even consider

>>7363562
I like the flavor that the syrup adds, not so much the sweetness. That's why I go with flavor heavy additives, and cut the sugar down to a bare minimum.

>>7363353

Steak. Make rice or a cucumber/lettuce salad on the side. Maybe a roasted pepper if that's your thing.

What kind of diet do you have where you can't eat spices?

they're called kiwifruits not fucking 'kiwi'

I recommend you stop being such a yuppy faggot.

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what kind of juice do you want to make

i have pic related it's a boss and super easy to clean

i used a breville recently at a friend's house.. it's pretty fast but a bitch to clean and i like the slow type

>>7363348
This is the correct kind of juicer. You are better off with a good blender though. Fiber...

You're assuming these fat fucks even eat fruit not to mention let it sit on the counter for a week to ripen

>>7363342
I put pears on pizza sometimes

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You got me. Oh man. I could use a juicy pear right now.

American or alternatively Velveeta

>>7363350
I said cheese nigga

i'm a fan of red leicester

>>7363263
No kitchen at all? I'd suggest making small 1/4 cup batches with different spices. By the time you get your shit together enough to have a kitchen you'll be a spice master.

How the fuck you make butter in a rice cooker

>>7363263
This
https://www.youtube.com/watch?v=MXMuyqbaxCs

>>7363076
Hominy comes precooked. So make your chili without, mix some into a bowl, and try.

I put rice in mine when I want to stretch my chili. I make expensive damned chili.

Hominy is pretty tasteless as far as fillers go. There's a reason its not actually added to real menudo as it takes forever to infuse flavor in and serves only as a quick texture change

>>7363116
I know it's not going to 'infuse' flavor, but I love hominy and I was more or less hoping the hominy would absorb the chili flavor a little bit. I've tried hominy in bean and cheese burritos before and was disappointed, but it is an awesome side for burritos? It's weird.

>>7363092
Yeah I didn't plan on putting it in immediately with everything else, would turn to mush I'm sure.

>>7363060
http://allrecipes.com/recipe/216320/broccoli-rice-casserole/

I take this to pretty much any potluck, and it is always the first thing gone. Even when I make a double batch.

>>7363070

Noice!
I'm on such a broccoli high right now

This is the Stroganoff recipe I found
http://www.daringgourmet.com/2014/12/17/slow-cooker-beef-stroganoff/
Which I should've linked off the bat
A bunch of them used Mushroom soup as a base, but that seems pretty bitch tier.

>>7363060
Yeah. slow cooker casseroles are a flyover tradition. Most are adaptations of Campbell's Cooking with Condensed Soups recipe books.

>>7363034
1. It only really shines through with red meat and duck

2. You let the meat hit room temp first and salt the ever loving fuck out of it

>>7363034
The browning (alone) is the Maillard reaction, that has nothing to do with the fact the the rest of the meat is super-overcooked.

>>7363037
I wasn't following a program desu. I let the meat sit for an hour and a half, but I salted it when it already was in the pan. Thanks tho

>>7363039
Well so can you have what, maillard reaction and undercooked meat? Or does a proper maillard reaction already implies the meat is good to eat?

>>7362938
>Soooo, let's have a sodium free/reduced sodium cooking tips thread!
Don't eat salt
Don't eat things containing salt
fuck off

First thing is the most basic one:
I just use 0 salt when I cook. This works for pretty much the most dishes I cook. I've gotten used to tasting little to no salt, but sometimes you really do miss it, like soups or sauces. In that case, an ingredient which almost always fixes the problem is dried and crushed celery, or bay leaf. Mostly works with soups/sauces. If that somehow doesn't fit the dish or whatever, spice that shit up with whatever kind of peper you have lying around. But that is kind of my plan B, since too much pepper may ruin certain dishes.

Second, I have some low-salt substitutes for usually high-salt products, like soy sauce or seasoning mixes. These usually work pretty neatly when seasoning ground beef or something similar.

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the ramens with paste-based tonkotsu/miso flavoring are really good

also check theramenrater website for some neat instants

>>7362933
Most ramen in China is like this. I can't find them in the US though.

Yeah, good ramen has started becoming more available in the UK. There are some really really good ones out there.