pre-release:
- puff-pastry, 5min @ 200C
- one pack spinach 600-800g (frozen, organic)
- approx 10 fresh chopped peppermint leaves
- 1/4 nutmeg, ground
- smeared with sour cream 1/2 fat
- two packs of AOC feta
- 15-20min @ 200C
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>>7246157
So it's pizza.
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>>7246163
aaah!! feta, puff pastry, nutmeg and peppermint are classical components of a pizza?
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>>7246163
It's kind of more like an open-faced spanakopita I think. The peppermint seems like a strange addition to me but it would probably work. Could use some garlic too.
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Is there any real purpose to this alkaline water, or is it just this new meme water?
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it's total bullshit. your digestive system is supposed to be acidic. that's how it fucking works.
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>>7246131
I figured as much, seeing as how we human beings have stomach acid. So I have to wonder what's the point of these new alkaline waters at all.
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cancer can't survive in an alkaline environment
What are the best hot dogs to get?Are these healthier than regular hot dogs, or am I being scammed?
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they are decent quality and cost, (when on sale) Cant go wrong with 100% beef
A better option would be to replace your hotdogs with homemade sausages.
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>>7246031
I find all beef hotdogs to be kinda bland. Hotdogs with some pork taste better.
As for those hotdogs being healthier? I don't think so. Just look at that sodium content.
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>>7246031
>healthy hot dogs
https://www.youtube.com/watch?v=pmLpSY5w6u0
>fried lasagna
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>fried macaroni and cheese
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>fried chicken
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>fried carbonara
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Hey I don't watch a lot of cooking stuff or cook a lot on my own, but I've got a cleanliness question.
You'll see chefs in shows, like the old Emeril Lagasse on live shows or even the heavily edited Rachel Ray ones, switch between touching raw meat (chicken, pork) and grabbing other containers, seasonings, whatever. Pushing raw meat off a chopping board with their hand and then grabbing the handle to the pan or pot. That kinda stuff.
I can see you doing that in your own home if you're a filthy pile of something distuging, but in cases like Emeril, isn't he cross-contaminating a lot of things by always just wiping his hands "clean" on his towel he keeps on his shoulder? He never actually washes his hands. Then he FEEDS that stuff to people on the show.
Maybe it's just me, but I'm always trying my best to keep my hands clean after touching something like raw chicken.
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>>7245656
I've thought about his too. I've seen every episode of Good Eats a million times and AB constantly touts cleanliness but he cross contaminates A LOT. I suspect it's the fault of trying to cram everything into the show's time. They can't waste 5 min showing them washing hands
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>>7245656
yeah, i don't get it either. it's definitely contaminating everything, and i guess they do it to save time, but it's a bad habit that people will pick up.
you can see martin yan touch raw chicken, wipe it down with a towel, and then basically touch everything within a 5 foot radius
https://www.youtube.com/watch?v=V37Pc45P4HA
auntie fee also did it in her video where she was washing chicken in her sink, she grabbed a bunch of spice containers without washing her hands
a bunch of people get defensive because they probably do the same thing, and they'll say things like "lol you don't want a strong immune system or something, you're so sheltered!"
i think with emeril, he probably had separate containers of food that's already been prepared so there's no contamination, but it's still not good to do that on a tv show with people watching who will try to imitate him.
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>>7245656
I imagine most of the washing and other "boring" part of cooking is left out of the show to make it shorter and more emtertaining.
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I want to make something with chicken that has an "oriental" flavor to it. To reach that effect I'm planning to use the following spices and flavorants:
>Ginger
>Coriander
>Cumin
>Lemon juice
>Cayenne pepper
>Garlic (in paste form)
>Paprika (chopped)
What're your thoughts on it? Something I should add? Something I should remove? Tips in general on oriental spices and herbs?
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how about some fucking soy sauce or sesame oil or teriyaki sauce
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>>7245451
sesame oil, rice wine vinegar and honey
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>>7245457
Shit, I knew I forgot something. I'll use either soy sauce or kecap (Indonesian soy sauce, but a bit sweeter)
>>7245461
I generally use olive oil but I could try a little sesame oil for a change. Not sure about the honey, would that really be worth adding? I'm afraid it would completely change the taste for the worse.
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Finnish school food pic thread friday edition!
We had these delicious fish sticks
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>>7245335
>the opposite of what America does
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What a yummy dish mates!!
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What a great meal!
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/ck/, my buddy doesn't know who Guy Fieri is.
I want to give him a Guy Fieri 101 overview, but I'm not sure exactly how to summarize/demonstrate the full Flavortown experience.
What should I make sure to include?
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Don't waste his time. We live in an era of information overload, and this is a segment he can happily leave out of his burdened awareness.
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>>7245324
He is the Doritos Cool Ranch of humans.
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>>7245333
he's the monster energy drink of cooking shows
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>thanksgiving 2 years ago
>parents invite aunt I haven't seen in 8 years
>she brings guacamole (apparently she has been bringing southwest dishes to family events ever since she moved to new mexico)
>says "I used sour cream instead of mayo to make it leaner"
>asks me at dinner if I want any
>"No thanks"
>"Ha ha, I see anon is still a picky eater"
>mfw
What shitty dinner stories do you guys have.
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She just sounds kind of ditzy. If that's enough to trigger you then you're pretty autistic.
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>>7245306
Never had guacamole, is it not supposed to have sour cream?
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What's the deal with guacamole? It's not made of moles.
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i have a huge 4 hour 2 part exam in 2 weeks(no rest between)
what should i eat before it to have enough energy to finish and not be too stuffed during?
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Food.
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Walnuts, eggs, and avocado.
Then take a sneaky pramiracetam with a choline supplement for maybe-placebo super brainpower.
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>>7245254
Adderall, betablocker and wash it down with some sugary softdrink.
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>tfw cant enjoy icypoles or icecreams on a stick out in public without looking like a faggot
>tfw you have to rush it and bite it
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As opposed to what, lovingly sucking on it? Get a Lolipop bruh.
>bite off small chunk
>let sit in mouth
If you cant eat a popsicle that way you are garbage
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Post a video of you eating one and let us see
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>>7245050
just eat a brown cow you fag
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I have coconut milk, coconut oil, pre-mixed garam masala, other curry ingredients etc. How do I make it into a curry sauce that will be good over buckwheat? Share your recipes.
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>>7244982
Preferably mild and spicy versions for variety.
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>>7244982
>over buckwheat
That seems odd. Do you normally sub rice for buckwheat?
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i make barley with allspice, tumeric and curry
just poit some oil in a pan fry up some onions.. add the spices .. add liquid to cook the barley + barley and let it simmer.. when it's almost done throw in some nuts and/or raisins
i'm sure it works for buckwheat too
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What is absolute cheapest homebrew rig I can make up for the sole purpose of convenient alcohol? I'm talking some bakers yeast in an old 40 bottle with a balloon on it tier?
Also, I'd like not to be poisoned. I dabbled a bit with a couple cheap homebrew kits a few years ago, but it always came out weak and tart, emphasis on weak. I'm not asking for 20% ABV, but at least 10% would be nice. I've done some googling, but it seems like the resources for dirty niggers like myself are sparse, everyone is doing all this artisan shit with "taste" or "smell" in mind. These words mean nothing to me.
Here's what I'm scrounging around for now
>filtered water
>an old foodsafe bottle
>a balloon (or maybe a jerry rigged pvc carboy)
>any kind of yeast, I've got some bakers yeast in the pantry
>table sugar
So how do I succeed 10% ABV without going blind?
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>>7244977
That's literally it. Sugar, washed out milk jug, yeast, balloon with holes in it. Then just freeze distill it at the end, and add your choice of powdered flavorant.
Or for a few bucks more, you could rig a still. Takes a pot, lid, some copper piping, and some copper mesh. Ours is made with watered flour as a sealant, beer cases as a prop, and a cut open culligan jug with snow in it for the condenser.
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>>7244987
That's really neat, but there's no snow here yet. What about the yeast? Does it matter? From what I've read it effects taste and smell, but as far as potency there seems to be some ambiguity?
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I thought I read somewhere more sugar = more alcohol.
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What kind of salami is your favorite? I recently had this Salame Secchi from Columbus and really liked it. I also like a lot of the Olli salame, but they're a bit on the expensive side.
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Factory made charcuterie only belongs on frozen pizzas and sandwiches not eaten past 3 in the afternoon.
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>>7244907
No?
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>>7244879
Shouldn't that be salumi secchi?
Should I be grossed out?
Roommate has these steaks sitting in the fridge for 5 days. I dunno if he's trying to cure em or what.
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Oh I don't typically keep much for food at the house. I don't trust the fridge and they're usually isn't room for my stuff anyways. I buy everything the day I plan on using it.
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>>7244814
looks fine to me, but you're roommate is dumb
Congratulations, you both suck.
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>>7244814
That refrigerator is disgusting. The meat should be the least of your worries. At least it's on the plate.