Archived threads in /ck/ - Food & Cooking - 3279. page

Flyover is an attitude, a way of life. Not necessarily a location

>>7190489
>Memphis
>flyover

???

>>7190489
I like Alton, but come the fuck on if you think his opinion equates to shit. The man is an entertainer, and that's it.

Did you ever take acid before? You won't want to eat, if anything you'll eat some chips or some noodles or something.

Cooking while hallucinating an entirely different reality?

How fucking stupid are you?

Don't fucking cook you idiot

I doubt you'll even be in the mood to cook anything

>>7190438
I can't hardly even eat while tripping. No way would I start playing around with food, knives and fire with a head full of acid.

>>7189872
It's all about the cooking time.

Lentils are hard? They're not cooked yet. Keep cooking.

Mushy? You overcooked them. Which isn't necessarily a bad thing. You could always continue cooking even longer or puree them to make a smooth soup.

It depends on the type of lentil and how you want them to turn out. Pardina and puy lentils will hold their shape better than green lentils.

Best method is to soak them for 10-30 minutes first. Then wash them off and simmer them until soft. You have to test them often to make sure you don't overcook them.

>>7189881
None of the directions I ever read said to soak them. Should I?

>>7189879
Yeah, but what I'm saying is that, in the same batch, in the same pot, some lentils will come out perfect, others not. I'd rather not over cook it until everything is just mushy.

I want nice firm and tender lentils. I have a half bag of green lentils left.

>>7189342
Needs more hops. At least 16oz

>>7189342
Needs more hops. At least 40oz

>>7189342
>Need some advice.

Don't make an IPA on your first attempt.

File: IMG_20151220_183002012.jpg (3MB, 2340x4160px) Image search: [Google]

3MB, 2340x4160px

>>7188272
Step fucking 2.

Melt some butter on that bitch

You have my full attention, op.

no?

>>7186156
What does meat taste like?

Why are you vegetarian?

I pinch your mom's bum when I'm fuckin' her

>>7185876
Yea, but then you gotta deal with that hard black little thing. Eating from the top, it just stays in the bottom of the peel

I tried that after somebody said it's how gorillas open them and it's less effort. Congrats you trolled me.

>>7166996
peanut butter scotties, made with puffed rice, a peanut butter caramel, topped with dark chocolate and butter scotch

>>7167005
wow, you're fond of peanut butter, eh? got a recipe for the scotties?

Baking a pie today to bring to the in laws tonight ^_^ the rest of my holiday baking will most likely consist of:
Shortbread
Haystacks
Chocolate snowballs
Marshmallow log
Ginger snaps
And biscotti :)

needs anchovies

needs kidney beans

>>7190455
inb4 that fucking terrible pic of the frozen pizza with anchovies and tomato slices get posted yet again

Vegan here. Tried the beast burgers. Pretty gross. Field roast is way better.

Vegetarian alternatives to beef are always more expensive than the real deal. They will never be able to replace meat as long as they're a luxury item.

>>7190546
I'd say they're a little less then premium versions of the real thing.

>>7190290

i bet youre also that nigger who doesnt wash the backs of plates.

fuck you

I don't wash the bottom.

>>7190297
Think about it. Is it really that important?

>Sauce
>On steak

>>7190213

>best sauce to serve with steak

the jus that bleeds out of it as its resting

No sauce is the best sauce.

>>7190198
>I believe oats don't have much gluten.
they do

>>7190203
they dont.
they only have gluten if they were processed in a facility that had processed a gluten product which left some traces of gluten on the machinery

>>7190215
>they only have gluten if they were processed in a facility that had processed a gluten product which left some traces of gluten on the machinery
which is most oats

they've been shilling sous vide long before they had any equipment to actually sell.

speed clearly isn't the selling point of sous vide you might want to learn about what it's actually for before you mouth off about it.

>>7189974
I just don't see the point when you can make perfectly delicious fried chicken in like 20 mins without having to fuck around with some retarded tool.

Sous vide seems so pointless to me for most jobs unless it's like steak or something. It's like, hey you know that way to cook something that people have been using for years that is totally fine? Let's make it take a lot longer and make it way more complicated. Why? Well it's hip and everyone else is doing it, that's why.

I don't feel like it's worth the extra time and complication when you can get the same result from just using the tried and true method.

>>7189974
>what it's actually for

it's called logistics