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I need some help indentifying the name and recipe of a pie /ck/. Sometimes this older gent sends a homemade pie to our workplace and maybe one person besides me will try it (sometimes he messes up because he is old) but this time he sent a really good pie that was in the fridde for 2-3 days untouched and I ended up having a small slice of pie daily for about 6 days. It was good shit, but I cant for the life of me figure out the name of it. My best guess would be cheesecake pudding pie.....
Aka, Softened cream cheese mixed with vanilla pudding mix and possibly whipped cream stirred into it. It had chocolate shavings on the pie crust, thin slices of peaches layered on top, a sort of thick/creamy cheesecake like filling, then a few sliced cherries on top and then the pie was covered in more chocolate shavings. It was easy to just cut and grab up small pieces of it because the filling was firm, but still fluffy.
Any idea what the hell it could be called or really made from? I havent tried making my own yet but I am still thinking its cream cheese+pudding packet+whipped cream.... also this is the midwest so I'm thinking its an old timey sort of recipe. Thanks for the help.
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Niggas please
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Old Guy Semen Cake.
>that awkward moment when you realize it's true
Now you know why you were the only person eating it. Get back in the loop, friend.
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maybe you should ask him...
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you guys ever make potions, tonics, or otherwise interesting concoctions to achieve different desired effects?
I have always wanted to sell things like this, be a real life wizard
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i used to do this when i was 6 or 7 except with household chemicals, and i didn't ingest them. pretty some of my potions were releasing toxic fumes
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>>7148578
seems like you would just crush up some drugs and put them in there
"this potion relieves allergies"
"this potion is good for heartburn" etc
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>>7148578
those effects come from a high amount of caffeine, not all the other shit in it.
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French or Chinese style chef's knife?
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>a multi-purpose workhorse or a sharpened bench scraper
>which is better
Gee, I wonder.
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>>7148547
>sharpened bench scraper
Well memed
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>>7148547
>sharpened bench scraper
lol
I worked in a Chinese place ~30 years ago. All they had were cleavers (not like OPs pic, thinner). Got used to it because it was all I knew. It has it's place, but it's a lot of metal to push through product.
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How do you cut your sandwiches?
Diagonal reporting in. Always north-west to south-east.
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like this
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only beta keks cut their sandwiches. real men eat the whole thing senpai.
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>>7148322
Diagonally has been scientifically proven to taste nicer. However if it's a bacon sandwich I cut horizontally.
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What is your favorite fine wine?
I prefer Chateaubriand
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>>7148264
>Elliot Rogers
Hmm...
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>>7148278
What's the difference between an egg and Elliot Rogers?
>egg gets laid before it cracks
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>>7148282
What does that have to do with wine?
Chateaubriand is also a food, not a wine.
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Hey /ck/,
Long time, no post.
Anyway, the reason I'm here to to seek help.
Many years ago, I lived in Beijing and frequented a certain restaurant. I'm pretty sure it was a Belgian restaurant, but not 100% sure. Definitely European.
This restaurant served some pretty bomb mussels. Steamed in wine and broth with some onion and garlic, nothing out of the ordinary, but what really made this dish was a dipping sauce that came with the mussels. This was before I got into cooking, so I didn't much pay attention to the sauce, was way too busy devouring it. I could have sucked that shit up with a straw.
It was some sort of cream sauce, not overly thick, but not thinned out, either. It was quite garlicky, but there were other flavours.
I'd like to make the lady mussels tonight, and if anyone on this fine board could provide me with any information regarding this dipping sauce, that'd be fan-fucking-tastic.
I could make a variation of my own, but I'd really like to know what this sauce was.
Thanks guys.
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Ur lookin for some cream of mushroom cambels soup
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>>7148090
Dunno, sounds like some kind of garlic butter cream sauce. Maybe melt some butter, cook some garlic in it for a couple minutes, add some white wine and cream, salt, pepper, some fresh herbs and simmer it for a couple minutes to thicken it up a bit.
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>>7148114
See, that's pretty much what I planning on making, and pretty much how I was going to make it.
The sauce had a name I couldn't, as a young teen, pronounce, and I was hoping for a specific recipe. That being said, thanks, anon. Much more helpful than the Campbell's soup comment.
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I have a lot of shrimp, how should i make it?
Kind of bored of boiled.
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coconut shrimp
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>>7147996
Saute in butter with garlic. Finish with some lemon juice and fresh parsley.
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On the barbie.
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Thoughts on Little Debbie? Why are they so underrated
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>>7147983
Because it's cheap trash food for children.
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oh man have you had their zebra cakes they are some good eatin.
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>>7147983
>Little Debbie
>underrated
How can garbage be underrated?
What is the actual way to set the grind on one of these things? I can never get the number of "clicks" right for the two brew methods I use regularly (pour over and French press)
I usually went 13 clicks from closed for French press and 8 clicks from closed for pour over. Any other suggestions?
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>>7147971
Try different settings until you find the ones that work best for you.
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The hario grinders are good at putting out a reasonably consistent grind at one setting for a reasonable price.
If you need a multipurpose grinder with precise calibration you should probably cough up a little more money.
But honestly, anyone using french press has no reason to be picky, enjoy your oily mess.
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>>7148108
Oily?
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ITT: Ainsley
https://www.youtube.com/watch?v=sYOwjDwPE5w
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>>7147967
Does anyone honestly trust black people with cooking?
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>>7147967
Wouldn't it be better to melt that sauce with a double boiler?
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>>7147975
Fuck yes they do
t. the American South
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Hey /ck/ how do you make your iced tea? Here's how I make mine, any tips on how to improve
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https://youtu.be/MwWsU8vUxlU
Here's the link
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I boil a gallon of water, dump it in a pitcher, add tea bags and let them steep for 5-10 minutes then remove them.
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>>7147943
No sugar? And why steep for so little?
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sup, friends.. it has been a few weeks since i dumped some photos from work. i'm just so busy nonstop working the hot side/fryer/oven/sautee that i don't really take many pics anymore.
also, apparently i had the quality turned way down on my phone's camera so after the first few the pics are kinda shit.
anyway; have some OC
>pan seared halibut, basted in brown butter
>brunoised mire poix and julienned red pepper thrown into a hot pan with oil
>andouille sausage
>deglaze w white wine
>hit with veg stock, salt, sherry vinegar, preserved lemon
>reduce
>add creme fraiche
>plate, garnish with herb oil and micro celery
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[TRIGGERED]
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>>7147910
i know.. id like to think the expo or myself caught that before it went out.
also i forgot the butterbeans that are tossed into the mix along with the sherry/stock
>house made ricotta/mustard greens ravioli
>sauteed black trumpet/chanterelle shrooms
>herb oil
>chive foam
>sunchoke puree under the rav
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>>7147929
>pan seared halibut
>brussels sprouts
>kumquat beurre blanc
>sunchoke puree
>house cured shoulder bacon
classic/cliche but it was a solid dish
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Any books for someone who wants to start baking? I want to make breads and sweets.
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>>7147791
eh just start doing it from a blog that has pics of the steps so you get a better idea of technique
http://www.thekitchn.com/how-to-make-challah-bread-181004
I think challah dough is pretty easy to work with, is an easy recipe overall, and is slightly sweet with a lot of variations.
A really important technique to remember for all bread making is the window pane test. Heres a simple fill-in http://www.thekitchn.com/bakers-techniques-how-to-do-th-70784
Every so often there is a bread thread here so be on the look out
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>>7147805
that recipe for challah has good photos
but i prefer this recipe due mostly to the honey
http://allrecipes.com/recipe/6760/challah-i/
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>>7147791
i fucking read that as
>Any books for someone who wants to start barking?
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Hey, /ck/. I wanna make some spaghetti, but I don't have any sauce, or tomatoes, or meat. I do have the following, though-
>Table salt
>Black pepper
>White pepper
>Red pepper
>Garlic powder
>Dried diced onion
>Oregano
>Thyme
>Basil
>Curry powder
>Butter, of course
What the fuck can I do with these things to make my spaghetti as fulfilling as possible? Besides just dumping everything in to see what happens.
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butter
garlic powder
herbs
parmesan if you have any
WA LA
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>>7147763
Butter is your base. Then garlic. Then other shit that goes well with it. Hold off on the curry powder. Everything else put in as much or little as you want.
ezpz
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>>7147763
If the Thyme and Basil is fresh, sauté it for just a minute and add it to melted butter with some white pepper and salt.
My roommate froze a bunch of bananas with the skin on them. What do?
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Make banana bread you huge faggot
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Banana bread obviously.
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What food would you even make with these that isn't banana bread?