Archived threads in /ck/ - Food & Cooking - 3027. page

>>7334683
>you're

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Every morning I make myself a cup of coffee and every morning I never fucking finish it. Why do I keep doing this? I don't wanna chug the whole thing but I'm either too slow and it gets cold or I gotta be out the door for uni when it's still half-empty.

It's kind of mediocre too but I'll be damned before I turn into one of those harpies that spend $3 at Starbucks every day.

>>7334697
your right, sorry.

Beef Wellington

AB's ramen radiators.

Almost idiot proof, yet impressive.

Why do people lie about shit like that? If you can't cook an omelette or a pancake now you aren't going to learn how to in a day or two.

>>7333228
>risotto
>carbonara
>bolognese sauce/ Ragù
>gratin scallops

Easy as shit stuff

>>7328304
Rice is pretty good though

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>rice and sardines
>sunday brunch
how poor are you

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>>7328304
>not realizing "poverty food" is almost always the best-tasting

There's something incredibly satisfying about a big bowl of beans and rice. I'm sad that you can't comprehend that pleasure.

>OP is not a faggot
I want this meme to die.

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Is cheese meat?

>>7327345
DUDE VEGAN LMAO

Average of 1/3? Maybe?

Don't tell me you eat pizza every week you fat fuck

>>7319516
He's actually asking how many times a week you eat it, so he eats it more than once a week.

>>7319525
Jesus christ OP, how did it come to all this

CELERY
E
L
E
R
Y

>>7337778
>Simple/quick
>Delicious.
>Pick 1

It seems that you are adding enough ingredients to your salad already. Red onions might be a good addition and maybe some cheese. Cheese really helps a lot flavor-wise. It seems like you're going really light on the dressing which is fine but add some mustard in there too for some body. In order to toss a salad correctly, you should really dress the side of the bowl you're using, and with tongs or two large spoons/forks, gently grab and twist the salad. But yeah, ultimately, smaller items just drop to the bottom due to gravity. You could always just flip the salad onto a large plate from the bowl though to reverse it if that does happen.

>mixed greens (spinach, chard, kale etc)
>avocado
>pecans and cranberries
>green onions, peppers
>balsamic vinaigrette
>olives and some feta

Extraordinary claims require extraordinary evidence. Put your money where your mouth is, and prove it, faget.

>>7337595

It's in a Swiss vault

Trader Joe's 0% fat.
Makes a good snack with frozen fruit mashed with eggs and seasonings for egg salad.

>>7337472
fage is dope

>>7337472
Liberte, full fat deliciousness

>>7337040
>you literally can't

Remove corn
More meat and cheese
Pico
Green salsa

>>7337040
Needs more onion tomato parsley meat cheese chips

Lite beans
86 corn u fucking heathen

And use a real plate have some god damn self respect

chili is good when its cold out

Just millet pudding made with milk, cream and maple syrup

>>7336693
Something hot, obviously. A good hearty soup, stew or chili is always a safe bet, and roast meat and veggies are fantastic- with the added bonus of warming up your house and filling it with the smell of delicious foods.

As a side question, I've looked into making mulled wine before for when the weather gets chilly, is it something thats easy to mess up? Any particular things to use/avoid? Should I use a good quality red or gas station tier wine?

>>7335757
>i dont cook
There's your problem.
>get better
By cooking.
>what basic knowledge should i have
If you can sear or grill a piece of meat, then you're well on your way to eating just about anything. Serve it with some steamed rice and sauteed vegetables.

>searing
>grilling
>steaming
>saute'ing

Just read a bunch of recipes online, then go out and buy enough spices and herbs to make the ones that you'd want to. From then on cooking from a recipe is literally colouring by numbers.

>>7335757
honestly there's really just 2 things to do, cook food and be willing to try out things and combinations. you should never say no to different things/combinations unless you've done it, tasted it and hated it.

Do a simple arugula salad with a lemon vinaigrette and shaved parmesan, instead. Pair the meal with with either red wine or negronis.

>>7335495
oh, add some pine nuts to that salad, too. arugula, lemon, olive oil, pine nuts, shaved parmesan. perfect side salad for pizza.

>>7335403
A side of garlic butter broccoli would be nice.

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I like to take a breakfast or sage sausage and add diced onions and apples, good in links or as patties. I've recently had good results with a duck sausage with apricots, a beef sausage with bacon bits and mustard, and a turkey sausage with cranberries. All of these cut with extra fat, since I find most cuts of non-pork meat aren't fatty enough to make good sausage on their own compared to pork shoulder.

I can't agree with splitting sausage links like you do for extra surface area. The point of the link is to contain the juices, which helps it cook faster and gives you that burst when you bite into it. If you're going to open it up I would say you're better off just making sausage patties, which cook faster. If you like it better that way then go for it, but I wouldn't recommend it except for smoked sausages where you don't lose nearly as much moisture.

I do agree with using a press for sausage though, it cooks links and patties quickly to keep them from drying out and gives you maximum browning.

>>7334662
sounds like some solid filling combos, I just wouldn't be sure about managing the level of fat/moisture in them

what would happen if the filling was too "wet"?

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>>7334673
Going way overboard on the fat will adversely affect the texture of your sausage, but you have to go pretty far overboard to really notice much. of a difference though.

When I made bulk sausage as a butcher, we would aim for 75-80% lean in our mixes. For pork, this usually meant just grinding a pork butt with the hard fat layer intact, just removing the shoulder blade bone. For leaner cuts like loin and ham portion we would add a little extra hard fat from whatever we had available.

Using expert precision in a small or personal sized batch isn't really necessary, experiment if you can and eyeball the fattiness. You'll probably have a pretty good sense from just looking at it if you've gone too far.

>classic image.jpg

>>7334307
I'm on my phone, can take more pics of my salt and cheese itz if you want

but I'm eating it so it's turning more white and less orange

>>7334307
You're worse than barney fag on /v/

>>7332928
Wow you're that guy who eats all the olives in the world?

>image.jpg

>>7332928
Also that sweet bit of finish the jar and getting to drink the juice