Archived threads in /ck/ - Food & Cooking - 3246. page

Atmospheric pressure has an impact on cooking but does it applies when I cook at home, at the third floor ?

>>7201379
Your room acclimates to the pressure on the floor you're on, and the floor you're on doesn't matter unless the building is humongously tall

>>7201362
Only one way to find out.

I doubt it makes that much of a difference. What's the recipe

>>7199815
eat them whole
just bite into them like an apple

>>7199815
preserve them moroccan style

Throw them all in your front yard then strip off your clothes and roll around in them naked making animal noises as loud as you can.

>not eating Greek Salad

Utter cunt

>>7201519
>pass the ranch please!
:^)

File: PartyCheeseSalad_0.webm (3MB, 480x270px) Image search: [Google]

3MB, 480x270px

>Jack's party cheese salad

File: goatsmile.jpg (283KB, 1240x826px) Image search: [Google]

283KB, 1240x826px

i'm not even remotely mexican but goddamn do I love me some fucking tamales

Looks tasty OP!

I am looking forward to eating tamales for the rest of the week. It's just my immediate family, but my mom brother and I cranked out ~100 red pork/green chicken/spicy cheese/sweet corn ones. Took all morning, but it was fun.

We make everything, except for the masa. We just buy the preparada and add stock. How deep do you guys go?

>>7200795
Same thing, they used to make it all from scratch, they were crazy

Corn in the Cup with different hot pepper flavors and fresh cheese at Tuxpam beach

File: 2015-12-24 16.12.22.jpg (455KB, 2081x1170px) Image search: [Google]

455KB, 2081x1170px

sorry forgot pic :)

Bueno

crown royal with coke or pepsi

>>7189153
About the only way to drink Crown, that's for sure.

alberta springs 10year, with a dash of soda water. so nice.

if i'm feelin higher-shelf, the laphroaig triple wood combines peatiness and sherry-cask fruitiness nicely.

Tonight though -- bushmills black

War-chester-shire sauce

>>7185481
mped

Mar-ska-pone. I hate each and every person that does this.

my wife's son loves flaming hot cheet-oh's

>>7204360
lightly salted pringles

File: k2-_bead7ae7-9414-467c-825b-53d29c04d179_v1.jpg (20KB, 450x450px) Image search: [Google]

20KB, 450x450px

such taste

Literally just get a ziploc and use water to squeeze the air out

>>7204122
idk man i might be too stupid to even get that to work.

>>7204116
There is probably an 'automatic' and 'manule' setting for sucking the air out. Try the manule setting.

>>7204061
it's fine u cuck

>>7204067
why is it all cloudy and splotchy in places then. .

and should I give it another hour in the oven?

>>7204084
That means that the iron has oxidized and your skilet is in danger. Try washing it with some soap and water to remove the polymerized layer of oxidized iron. If that does not work take it to a nearby vet. They might have to put your skillet down. Sorry anon.

>Guests want Sauerkraut for New Years, but I don't really like it and I don't know what to do with it besides eating it raw.
Shred some onion and carrot (or beetroot) and sauté the three together in 2:1:1 ratio in either bacon grease or butter, caraway optional. Sauerkraut balls/dumplings are also nice as are sauerkraut pancakes.
>Should I ferment my own? Do I have enough time?
Yes but no, in that order. Make some yourself some time, but since it takes at least ten days (and often as much as double that), you're better off going storebought this time. If you live in the US, go to Aldi and get the sauerkraut in the jar with the blue label. It's good. Canned sauerkraut should generally be avoided.


Also, what's this about kraut for NYE? Is it some tradition I'm unaware of?

>>7203798
Thanks, bruh.

Definitely put caraway seeds in it, improves the taste 100%

The one I get shipped from Chicago

I like Joe's in the village a lot. Bleecker Street Pizza is overrated though, imo.

I like to walk around until I come across the cheapest knockoff Ray's I can find.

File: 2.jpg (139KB, 2048x1365px) Image search: [Google]

139KB, 2048x1365px

>>7202503

File: 8.jpg (195KB, 2048x1365px) Image search: [Google]

195KB, 2048x1365px

>>7202505

File: 5.jpg (229KB, 2048x1496px) Image search: [Google]

229KB, 2048x1496px

>>7202507

I've found that flour is the secret ingredient when making any pizza dough

File: tmp_23265-nutrition_gluten_free_crust-769232981.jpg (204KB, 400x460px) Image search: [Google]

204KB, 400x460px

>>7202500
>2016
>eating gluten
Enjoy your cancer, faggot.

>>7202500
ditto.

when making anything where flour is the base, don't skimp when buying groceries. Go ahead and pay the extra $1.96 for king authors flour instead of store brand. It makes a taste-able difference.

File: chinesecartoongirlpuking.jpg (9KB, 225x225px) Image search: [Google]

9KB, 225x225px

>>7201568
>I enjoy actually talking to my family

File: ingredients.jpg (173KB, 1000x735px) Image search: [Google]

173KB, 1000x735px

Ingredients :
2 lbs of lamb bones (here : shoulder)
16 cups of water
1/4 cup apple cider vinegar
1 onion
2-3 sticks of celery
2 carrots
* any other vegetables you have that are starting to die in your fridge can be used here. I had some left over parsnips that made it in.
peppercorns (about a tea spoon)
salt to taste
*any herbs you want to use. I had some parsley and watercress. They tend to make the stock cloudy but I don't care.

File: bones.jpg (119KB, 1000x750px) Image search: [Google]

119KB, 1000x750px

>>7201572
yes, sorry to burst your bubble, but not all of us are the products of dysfunctional families or shut ins.

>>7201579
1. You'll want to roast the bones if they didn't cook along with their meat already. Pre-heat the oven to 375F.