Archived threads in /ck/ - Food & Cooking - 3276. page

evian spelled backward is naive

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Drinking the bottled Jew.

>>7191858
Fiji. I don't know why but it taste superior to any other bottled water I've had. I can't really afford it anymore so I just buy spring water

Doesn't 7-11 sell ranch?

>>7191840
I meant good ranch, cheap ranch always tastes like shit to me, far too tangy usually, Jack in the Box has pretty good ranch, but I need to restock my packets from them

>>7191835

Neither of those exist in my country because I am not a coloured person.

Nigga what

Saving cooked rice for consumption days or weeks later is fucking retarded. This is why rice cookers are popular with asians. Push a few buttons, add the stuff to the bowl, and it's ready when you get home from work. Not stale, not gross, not dried out from sitting there all day. Just freshly cooked and delicious.

>>7191652
Get a fucking huge pot or rice cooker.

If you want to cook that many servings at once you need a pot/cooker/pan big enough to hold that amount of rice in its hydrated cooked state. There is no way around that.

Because it's gross.

The actual bread part is good, but all the crap inside doesn't appeal to me. I would rather just make brioche.

Because I don't speak Italian.

>>7191600
mamma mia

>>7191557
grande fagotti

sounds retarded desu senpai
report back when the project is done

lolwut

they will rehydrate but still be raw

>>7191454

yes, it works fine, takes a lot less time than you think, and you still need to flashcook them in boiling water before serving. pretty standard way to prep pasta in crap restaurants ime.

>what to flavor the water with?
>the Knorr Stockpot of course

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...

take some noodles and put them in a pot
add some ham to a pan that's nice and hot
mix your cream and eggs together
add some garlic, powder is better
velveeta cheese and frozen peas
some cracked black pepper if you please
mix it all just off the heat, yeah
when it scrambles order pizza

all i want to do is drink
all i want to do is drink
all i want to do is drink
but i have to make this toast before i die

4/10

Dry aging individual steaks is completely retarded. You're supposed to dry age the entire primal, then trim it and cut the steaks. All you're really doing with this method is drying out the outside in the fridge, not true dry aging.

Otherwise, it's just a standard sear, finish in the oven, then make a pan sauce recipe. Nothing particularly unique about it at all.

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>>7191212

Pic related, my prime steaks after 6 days aging in the fridge.

When they're cooked and rested properly and you cut one of these with a steak knife the big difference you should notice is how the surface of the meat doesn't even shift or move with the sawing motion of the knife. The knife just glides down through it as if it is a razor sawing through a warm stick of butter. That's what the aging process does, enzymes and the gradual warming + low heat break down all connective tissue, and with the 60 second sear it's a meaty block of pure beef flavorfulness with a salty peppery crust.

>>7191223
Can i have some sauce with that?

>>7191171

What did your wife's son think of them?

>>7191174

Neither of us have children.

>>7191171
What's wrong with that?

Whats the point of eating onions? They are gross.

>>7191162
Onions can really add to a meal. But to each their own I guess. You're missing out bro.

>>7191160
Easier to eat and can eat more of them. I like raw onions on my burgers and hotdogs but thahs about it.

Not at all.

>>7190821
imitation crab is the hot dog of the seafood world

>>7190856
Apt comparison.

>>7190780
that plate should have some kind of sauce that goes with it and work on your plating.

>>7190780
You won't even eat the food you're serving?

Leave.

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Heres some pork belly pics while I wait for replies.

>>7190745
>/cocks/

Fuck off

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>>7190767
Do you prefer /pussies/?

Supposedly this is my great grandmother's recipe. I am skeptical of that and it certainly isn't a secret, so here:
Graham cracker crust
1 C graham cracker crumbs
3 T sugar
.25 t cinnamon
3 T butter (I generally go 3.5-4)

Melt butter & mix into the crumbs, sugar, and cinnamon. Butter the bottom of pan and press crumb mix evenly in pan. Set aside.

Filling-eggs and cream cheese at room temp
1 lemon (For shaving peel. Can also use 1-2 T juice, but don't skip the lemon. It's more important than it sounds.)
24 ounces cream cheese (3 packages; I use full fat Philadelphia)
1 C Sugar
.25 t salt
5 large eggs

-Preheat oven to 350.
-Finely grate 2 t lemon rind (or throw in lemon juice)
-Beat cream cheese and lemon at medium speed until very creamy.
-Add sugar, salt, and eggs. Beat at medium speed ~10 minutes. Should be smooth, creamy, lemon colored, and homogeneous. If you want to do sacrilegious stuff like adding chocolate do so here.
-Pour into crumb lined pan and bake for 45 minutes. I just moved to almost 8,000 feet, and it was almost overdone at ~32 minutes. Check often until you get the timing nailed down.
-Remove from oven and let set 20 minutes. You'll need the oven again.

Top layer
1.5 C sour cream
2 T sugar
.5 t vanilla extract

-Beat ingredients by hand.
-Smooth over cheesecake and bake 10 more minutes.

Put it in your fridge uncovered (otherwise you might get a pond on top) until cool, then cover in foil or similar. Works best if left overnight.

This one's pretty legit. http://www.bbc.co.uk/food/recipes/marys_white_chocolate_55940

I swap out the ginger for a lime curd topping and use a white chocolate that comes with vanilla instead of adding extract, but the core recipe has been reliable.

>>7190722
That sounds interesting, what does the topping come out looking like?

>>7190682
Valentina sucks ass /thread

>>7190682
>You mayonnaise instead of cool whip? How can you call yourself a real whitey?

>>7190685
Here I'll get you started

>You eat Valentine sauce instead of ______? How can you call yourself a real (ethnicity)?

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>>7190581

>people who 'find' things in the fridge

Just clean it out you disgusting slob

>>7190584
Like I said, it's roommate's. I have my own little shelf in the freezer that I keep everything in.

>>7190581
>What do, /ck/?

Smack yourself in the face for asking such a retarded question. They are pickles bro. They will last for years and years and years. That's the fucking point of making pickles--the vinegar preserves them.

What's next? Are you going to ask when the salt goes bad?