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What is the best, reasonably-priced dark chocolate I can buy for my girlfriend for Valentine's Day?
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SHERRRIES BERRRRIES
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>buying your gf something "reasonably priced" for valentines day
why don't you just break up with her?
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Hey /ck/ I am a single man who will try to cook for today, what can I do with :
1 carrot
1 onion
250 beef
1 avocado
some tomatoes
and some potatoes?
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Stir fry the onion, carrots, and potato. Be sure to cut the onion in strips, the potato in larger cubes, and the carrots however the fuck you want. Once it's done, plop in in the oven at 350* until the potatoes are soft. Then pan fry the beef on the skillet, with the stir fry, and add salt and pepper to taste. Then once it's cooked, plop it in a plate and put sliced ADVOCATO on top. Eat and avoid contracting AIDS
>tfw burger that can't make a good burger
Help me out /ck/.
I've tried tons of recipies, methods, and seasonings and am always disappointed with my product.
One time I made stuffed burgers that were alright but still nothing special.
What kind of meat do you use? Buns? Seasonings? Anything else?
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Keep it simple.
Also, have you ever tried using panade? It's really good if you can't be bothered getting high quality freshly ground meat.
Soak some white bread in milk to make a paste and mix that with the minced meat. Make sure it's not too wet though, and don't overmix.
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>>7357007
80/20 ground beef, salt, pepper,
patty it up, fry in oil, melt some cheese over it
put in a toasted bun with condiments of your choice.
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help /ck/, i need a good sauce for Duck Breast. Looking for something dark and smooth. Not Orange or Red Wine.
The duck breast will be served with Fondant potatoes if that matters.
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>>7357000
Orange Sauce
What else? You may as well fucking dip it in ranch dressing.
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Cherry sauce
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Tamarind or pomegranite
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who else here limits their sodium & simple carbohydrate intake? The only other two rules i follow is more whole less processed foods & no liquid calories.
I try and keep things simple. That being said, these are like a fine wine & i drink fine wine. pringles.com/us/products/favorites/pizza.html
I'm munching on 3 Vicodin & 3 fl. oz. of vodka, plus 3 servings (3 oz.) of these marvelous. You see, *tip* i don't eat processed food but these remind me of my childhood.
You recall the 90's flavor? It is not the same recipe. But i can get drunk and recall a better time.
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>>7356980
in my state i left out a noun
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>>7356980
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>>7356983
pls recommend a wine to pair with this lovely item, my pitbull will thank you!
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> people who need to use a handmixer to mix packaged cake/ brownie mix and instant pudding
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>>7356812
/v/irgin
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Post recopies please. Full entrees, sides, anything.
Creme Brulee
5 oz. Egg Yolk
4 oz. Granulated Sugar
2 1/2 cups Heavy Cream
Orange Zest
Mix Yolk and sugar in bowl.
Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
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>recopies
Okay.
Creme Brulee
5 oz. Egg Yolk
4 oz. Granulated Sugar
2 1/2 cups Heavy Cream
Orange Zest
Mix Yolk and sugar in bowl.
Bring heavy cream with orange zest in to a simmer. Personally, I cut large chunks of zest so I can fish it out once it gets to a simmer. Immediately start SLOWLY pouring it into bowl with egg/sugar mixture. Whisk as you pour. Don't let the cream cook your eggs. Once mixed, move that into ramekins. Warm water bath ramekins and put into oven at 350 for 20 minutes. Check after 20. You want it to have a jiggle, but not be watery. Let it set overnight in the fridge. Cover with slight coating of sugar and brulee it with a butane torch. I've heard you can broil brulee it also if you don't have a torch, but I've never tried it.
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>>7356789
Never change 4chan.
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Spelling errors aside, anyone got anything for me?
I tried making a cake one time and it ended up tasting like cornbread. I looked it up online and it happened to other people too. does anyone know what causes this?
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>>7356718
Did you use cornmeal?
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>>7356724
nope, followed a recipe I found online for a regular cake.
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What if your cornbread has tasted like cake all along?
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Can I make a good cajun roux with vegetable oil or do i need butter?
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>>7356655
Why be against butter?
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>>7356658
Don't have any in the fridge and rarely eat any
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>>7356663
And therein lies the problem
Anonymous
Best cuts of beef for broth 2016-02-08 18:17:54 Post No.7356653
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Best cuts of beef for broth 2016-02-08 18:17:54 Post No.7356653
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Best cuts of beef for broth
Anonymous
2016-02-08 18:17:54
Post No. 7356653
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What cuts of beef are best for making homemade beef broth? I know I need to use roasted bones, but what cuts would give me the best flavor? I'm not too concerned about texture because I add unflavored gelatin before canning it.
I use a lot of beef stock in my cooking, but I rarely cook beef. I would perfer homemade to store bought.
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Why do you add gelatin? enough should come out from the boiling
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>>7356653
Whatever's cheapest
I usually do neck bones and/or back ribs
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>>7356657
First off, you don't bring it to a boil. That makes it cloudy and muddy tasting.
Second, I'm only using a few bones and more meat. I value flavor over texture, you can add texture with gelatin.
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>cooking is an art, baking is a science
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>>7356604
While I agree that's bullshit there is a grain (pardon the pun) of truth to it. One does have to be more precise about ratios when baking than when cooking. Most cooks with a little experience can pretty much eyeball all of their measurements, few bakers can.
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>>7356604
Well, cooking is more science too. 99.99% of cooking is science, .01% is art/inspiration/let's try this and see how it works.
Tried and true methods for satisfying results > strawberry, chocolate and garlic salad.
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>>7356604
Both are science, but with most cooking there's less precision involved and mistakes can be corrected later in the process. With baking, you have to follow procedure and use precise measurements from start to finish, otherwise your product doesn't turn out properly.
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My local tinker just raised his prices (again!) and I'm thinking of mending my own pots to save money.
Anybody mend their own pots?
Suggestions?
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No one uses tin-lined copper pots anymore, they're completely outmoded.
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Whats up /ck/ i got some mashed potatoes can any one of you guys recommend me any fun food for a little girl of 7 something nice for kids that i can do with this.
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>>7356538
MODS
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>>7356540
what why?
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who is this semen demon
Anonymous
Roast beef and associated nonsense 2016-02-08 17:02:39 Post No.7356525
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Roast beef and associated nonsense 2016-02-08 17:02:39 Post No.7356525
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Roast beef and associated nonsense
Anonymous
2016-02-08 17:02:39
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Hey again guys, this week I'm doing a roast rump of beef with potatoes and some veg, with a madeira jus. The beef shall have a horseradish, sage and tahini crust, and shall be cooked to mid-rare. Unconventional? Maybe. But who knows, maybe it'll turn out to be really nice!
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Spuds and celeriac are peeled, going on the boil.
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Shallots and leeks have been flash-fried, barely 1 minute in a hot pan. Me bacon is all crispy n watnot, good so far.
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Shit-tier whisky; the perfect accompaniment for any chef.
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https://www.youtube.com/watch?v=rEx9gPhtjzs
Do you turn your steak once or every 15-30 seconds?
Also what's a good way to get cheap, thin cut steaks to not overcook and be dry? Just reduce the time?
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>>7356507
Stop buying cheap, thin cut steaks. Even when perfectly cooked they taste like blood and disappointment.
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>>7356507
If you want cheap beef make stew. Don't grill anything that isn't a ribeye, strip, filet, flatiron, or flank.
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>>7356507
I cook cheap, thin cut steaks. It involves a pan with oil in it (I use canola usually) heated up on the "6" setting on the stove. Not a lot of oil, just a tablespoon.
Then you take that fucking steak right from the fridge, dump its less than 1 inch ass on the skillet without drying it off of the water or rinsing or anything. Let it sit undisturbed for 75 seconds. flip, 75 more seconds, take off the heat.
but i like my steak rare