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Why do white people prefer Ramen over this?
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>>7338773
Why do faggots prefer Indomie Instant Noodles over god-tier noodles such as pic related?
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>>7338778
I find those overrated although it's probably just the taste doesn't sit well with me.
My favourite type is only available in Australia afaik and I've never had anything that tastes similar to it.
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is eating peanut shells bad for me
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>>7338289
Yes, very. Now piss off.
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>>7338305
Source?
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>>7338310
>I want other people to do research for me
source: google.com
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Just bought a tea infuser, recommend me some good loose tea that isn't too expensive pls
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oolong you fool
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>>7338268
: ^ )
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Harney and Sons is pretty solid and not expensive, and you should be able to find it at some grocers, more likely boutique grocers. Their English Breakfast and Paris teas are very good, and the Earl Grey is good.
There are lots of good vendors online. Canton sells excellent black teas that aren't too expensive.
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What sort of chopsticks do you prefer in your everyday life? Round or polygonal?
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automatic
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>>7338255
Why are you posting this on multiple boards?
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Round feels better to hold for me.
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This candy must gain worldwide recognition.
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Only good for showbags.
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Those are the last things i thought i would see clicking on this subreddit. They were my absolute favorite, the blacks ones especially. they are cheap candy i didn't think people from other places would have them. I am from the UAE.
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>>7338253
Why has pretending that 4chan is reddit been a thing lately?
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At how many watts per minute does water boil in the microwave?
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>>7338192
>watts per minute
????
what mean by this?
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depends on the microwave, my man
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Heat of vaporization of water is 2257 J/gram. If you want to evaporate 1g/second of water, you need 2257 watts. If you want to evaporate 100g of water, you will need 22,570 Joules. If you have a 1000W microwave, that will take roughly 22.57 seconds, not including the time it takes to heat the water up to 100C, or any inefficiencies in your microwave.
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Okay /ck/, let's make a fucking casserole that's cheap, delicious, and cheap per serving.
Let's start with boiling some Penne noodles. 1.75 lbs of Penne noodles, which you bought for $1.50.
(I'm a Canuck, so my bucks may not go as far as yours. Sorry)
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>canuck
oh boy here we go
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So here's the rest of your ingredients:
>3x 80grams of Parmesian ($1.00 each)
>1/2 block of Old Cheddar ($2.50)
>Store-brand pasta sauce ($1.25)
This brings our total to $8.25, with taxes bringing it to maybe $9.50 or so. We'll be using some basic spices later on, but all in all the grand total for the masterpiece-to-be should be less than $10.
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Switch to a bigger pot because you realized that shit was going to boil over like a motherfucker.
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Aight /ck/, I got a challenge for you.
For a school project, a friend has to make an entree, cost to create less than 2 dollars, starring endive.
I didn't even know what that shit was (uncultered swine, etc).
What in gods name do I do with this shit?
Help me /ck/ you're my only hope!
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>>7337981
Nigga you can't even buy the endive for two dollars, what planet are you from?
Anyway endive and blue cheese is a classic combo. Start there and figure out what foods cost at least negative seven dollars to cover the 3 leaves of endive and fragments of blue cheese
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>>7337981
endive is a good laxative
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>>7337981
pear, honey vinaigrette, Brillat-Savarin
Anonymous
Past your favorite liquid candies 2016-02-03 03:28:41 Post No.7337971
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Past your favorite liquid candies 2016-02-03 03:28:41 Post No.7337971
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Past your favorite liquid candies
Anonymous
2016-02-03 03:28:41
Post No. 7337971
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Pic related
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This. It actually taste like candy.
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I drink diet soda ever since I went on a diet many years ago. I've gotten used to the taste and prefer it over regular sodas now.
Diet coke is my go to, diet Dr Pepper if they have it, doesn't matter.
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I didn't drink soda for years and now it all tastes like ass to me, so I just don't drink it. I used to love Dr. Pepper.
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Is this necessary for cooking burgers?
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Is this bait?
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Picked up a box of this today while I was traveling out of state for work
I remember having the Dr. Oetker Supreme Dark Mousse once a long time ago and remember it being really good
I dont know if the non-supreme version is any different, but I was wondering if anyone has any tips to make an instant mousse mix even better
I was thinking about adding in french ganche instead of just the powder chocolate
Thoughts?
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>>7337608
Dr. Oetker Dark Chocolate Truffle Supreme Mousse Mix, 3.1 oz (Pack of 12)
Ingredients: Sugar, Cocoa (Processed With Alkali), Palm Kernel Oil, Corn And Wheat Syrup Solids, Dextrose, Modified Corn Starch, Gelatin, Palm Oil, Sodium Caseinate (Milk), Caramel Color, Carrageenan, Salt, Tocopherols, Dipotassium Phosphate, Mono And Diglycerides, Lactylic Ester of Fatty Acids, Acetylated Tartaric Acid Esters of Mono And Diglycerides, Red 40, Sulfur Dioxide (A Preservative).
Ingredients: Sugar, Cocoa, Oil, Dextrose, Corn Starch, Gelatin, Milk, Caramel Color, Carrageenan, Salt, (Cream of Tartar)?
Important points:
Fine sugar
Use a tiny bit of Dextrose / Honey / HFCS (inhibits cristallisation of sugar)
On the other hand:
http://www.bonappetit.com/recipe/classic-chocolate-mousse
3/4 cup chilled heavy cream, divided
4 large egg yolks
1/4 cup espresso or strong coffee, room temperature
3 tablespoons sugar, divided
1/8 teaspoon kosher salt
6 ounces semisweet chocolate (60-72% cacao), chopped
2 large egg whites
Ingredients: heavy cream, egg yolk, egg white, espresso, sugar, salt, semisweet chocolate
I'd say screw instant mixes. (All that stuff just to avoid using cream, egg and "eal chocolate ).
(With chocolate the choice is between baking chocolate made with cocoa butter as fat and other types. https://en.wikipedia.org/wiki/Types_of_chocolate )
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i love all that instant baking shit.
i make it a few times a month and eat it when im drunk as hell or first thing when I wake up for breakfast with a big glass of milk
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>>7337608
that mousse tastes like ass. they changed the recipe
"Welcome to the deli! What can I get for you today?"
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Five pounds of American Cheese and Bologna, please.
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Whatever pairs well with cheap scotch and divorce papers, please.
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>>7337334
Spaghettios are on eisle 4 sir
How you want your chili senpai?
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Just mushroom my shit up.
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https://www.youtube.com/watch?v=RAIzSA-55Lk
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>>7337160
in the garbage where it belongs.
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Bought a trout filet, wat do?
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cooking is hard
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Idk, eat it I guess lol
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>>7336061
Eat it nigger.
Ok, so I'm back and ready to start dumping. It was pretty intensive, about twenty hours over two days (apparently it's a condensed version of Chef Polcyn's five week class). I have a lot of pictures and a few pages worth of notes. It was an interesting experience and I'm excited to get back in my kitchen and start playing with some of what we learned. So I'll start by re-posting the pig pics from the first thread. This was our pig. She was about two and a half years old and weighed in at 530lbs. That's a lot of pig and it was really impressive watching chef break it down using just a couple of knives.
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Day 1 began with a focus on whole hog butchery. We started with European seam butchery utilizing the cuts specifically for curing (the big 8).
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nice blog post faggot
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The process began by removing the soft fat from the body cavity. It was basically just a thin layer across the ribs and belly. It pulled away easily by hand. This was later rendered into lard. The first actual butchery was to remove the ham which would later be used for prosciutto on day two.