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>tfw eating delicious chickpeas, broth, olive oil, balsamic vinegar, salt, and pepper, with chickpeas that were dry 45 minutes ago and a fraction of the cost of canned.
Why haven't you joined pressure cooker master race yet?
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>>7315723
>using a jiggle-top pressure cooker
Welcome to the 20th century, anon.
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>>7315723
Been with you for years; use mine several times a week.
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Hey co/ck/s, I'm going to be in Manchester next week and was wanting to know if anyone has any recommendations. I'm going for a week so any lunch and dinner spots you know of would be great, and maybe a couple decent pubs if you know of them.
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Should say it's Manchester England. Fuck
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Check out the Old Trafford mouse.
http://www.independent.co.uk/sport/football/premier-league/old-trafford-pitch-invaded-by-a-mouse-as-manchester-united-struggle-a6829771.html
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>>7315716
Be sure to jump into Rump n Stake, Oxford Street,
Kabana, Back Street,
Cloud 23, Deansgate
enjoy Manchester faggot, the place is all right despite beaning a shit hole
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What do people generally make for lunch? I need some ideas for lunch.
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>>7315644
a sandwich or leftovers.
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Today i had a salad consisting of lettuce, a whole tomato, jalapeno, shredded cheddar, diced chicken and a dressing made from honey garlic/chipotle mayo. I also had a naan panini with turkey and provolone.
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i try to keep it classy, with microwave burritos
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i just burned my hand cooking in the most incredibly stupid way
there's a locking mechanism on mt pressure pot that engages when it reaches a certain pressure so you can't open it
i pushed it down (with my sleeve covering my hand to protect it) FOR NO REASON AT ALL
it did not protect it
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don't feel bad, one time i forgot i just turned off the glasstop range and put my hand on it for about 5 seconds before realizing it was still hot as fuck
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>>7315221
>don't feel bad
HOW?!!? feels so bad!!!
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>>7315207
So how bad is it post pics
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>everytime i cook, the oil in the pan slides to the side instead of staying coated evenly
>this happens with all pans and all oil, even brand new pans
Why the fuck does the oil keep sliding to the slides? It doesnt stay in the center where the food is.
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>>7315080
DID YOU EVER THINK YOUR FUCKING STOVE COIL WAS NOT FUCKING FLAT YOU GODAMN REETARD HOW DO YOU EVEN BREATH
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>>7315089
every stovetop i try does the same thing. i'm talking 5+ different stove tops. they can't all be slanted.
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>>7315090
Have you ever leveled your stove? Adjusted the four feet at the base with a level across the top? No? Then your shit is fucking slanted, you goon
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If I eat white/brown rice, chicken breast, carrots, and broccoli for a month, what nutrients would I be deficient in?
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Testosterone
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With a surplus of pussy bitch macros
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>>7314581
ayyyyy
smoked meat sandwich
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Too fatty
Into the trash it goes
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>>7314376
your a fucking retard if you'd through that out
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>>7314389
I might feed it to my dog
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Why are burgers so tasty and yet hated by "muh healthy" people?
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because for that delicious taste you take another week off your life
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>>7313377
how many weeks does sucking a penis take off your life because I really enjoy that as well.
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>>7313377
>lettuce
>tomato
>bread
>ketchup
>beef
>onion
I don't know. Seems like a pretty balanced meal to me.
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What's the secret to making perfectly creamy cheese sauce for mac and cheese?
I usually start with a roux then add cream and seasonings and thicken it. Then I add all my cheese slowly to let it melt. The sauce tastes pretty good but it always comes out kind of chunky and greasy.
What's the secret to perfect sauce??
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>>7308956
'cha
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>>7308956
>chunky and greasy
Take your roux off the heat for a while, and stir while it cools. Then add cheese, then mix your pasta. Shouldn't separate then.
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>>7308975
When do I add the cream?
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What goes best with white rice?
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Soy sauce, butter and black pepper.
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>>7293992
White bread and a boiled potato
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>>7293992
I like to add more white in an effort to scare minorities into believing they are victims of world domination.
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Jasimine rice, White rice, or Brown rice? Discuss
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cal rose is the superb short grain rice
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>>7315982
Im a simple white rice man myself, ain't nuthin wrong with that
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>>7315982
basmati all day
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Can anyone identify what the fuck these beef cuts are? This is two pieces. Found them in the bottom of my freezer and I have no idea what it is.
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>>7315899
I'm no freezer expert, but I'd say the beef on the left is from a cow. Probably a female by the coloring.
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The butcher for CSI wouldn't be able to tell what cuts those are from your picture.
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Round steak or chuck steak.
Anonymous
marinate some beef shoulder strips in vinegar 2016-01-28 01:13:10 Post No.7315657
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marinate some beef shoulder strips in vinegar 2016-01-28 01:13:10 Post No.7315657
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marinate some beef shoulder strips in vinegar
Anonymous
2016-01-28 01:13:10
Post No. 7315657
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Overnight using vinegar? Will this loosen up the meat without leaving too much after-taste? I'd prefer to do a 24 hour vinegar marinade then rinse and grill with a korean bbq sauce.
Is vinegar overall a decent mardine? Tips? Ideas?
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1 part vinegar to two part oil is usually what I go for.
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I think I marinated some steaks in vinegar for 24 hours and they turned out pretty vinegary.
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Coke marinade baby
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i've got some frozen salmon fillets, never made any myself before. what do you recommend I put on them/best way to prepare?
pic related, it's what i've got here, instructions say oven at 145 F
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>>7315436
oven at 145 F
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145 is overcooked in reality. 140 is fine. 145 causes the whatever to release and dries it up real quick. 140 keeps it nice and moist.
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>>7315436
Oven like other anons said, though if you're challenged in the kitchen, the George Forman grill cooks fish pretty well
Any Steak 'n Shake fans here?
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>>7315300
Remember when they used to have mini fries?
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>image.jpg
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It's decent food, can't beat a burger and fries for $4