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How does my carbonara look, /ck/?
I even used knorr stockpot in the water because it simply tastes better. you should try it.
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the secret ingredient is love
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do americans really eat this?
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>>7126960
>>7126969
Looks pretty good budday. Never heard Kraff Dinnah called that before though I herd some friends of mine back from America call it "Kra' Dah"
They got fatter too.
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How do I make a good mushroom soup?
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>>7126939
you dont. it tastes like shit.
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1 part mushroom, 3 part soup
season liberally with good
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>>7126939
by not using poison mushrooms for one.
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I just cooked with this, it was bretty gud. I bought it because it has a relatively high smoking point and I'm trying to stay away from canola, vegetable, and sunflower oil.
What meme oils do you recommend?
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>>7126927
>I'm trying to stay away from canola, vegetable, and sunflower oil.
Ummmmmmmm why?
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>>7126957
i'd assume because "canola is genetically modified"
vegetable because "you don't know whats in it"
and idk about sunflower
don't gripe at me, not my opinion; hence the quotes
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>>7126957
Omega 6 polyunsaturated fats most likely. Canola is treated in a way that makes it unstable.
>>7126927
I would use clarified butter if I could find it because it's probably the cheapest high smoke point oil around. In lieu I use this. If I could find a non-organic variety I would use it.
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hummus vs baba gannouj vs muhammara
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All delicious depending on how it's made
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All nasty regardless how it's made
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So what's your favorite type of restaurant design?
Me? I like a nice rustic atmosphere. Makes the meal feel really cozy.
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>>7126885
I like the flags that sway back and forth.
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nothing more comfy then a 3 am coffee run
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>>7126885
If the food is amazing and a good value I don't give two fucks about the design. I've eaten standing at a plywood shelf at a hole in the wall place because the food was great, it only cost $5 and that was all I felt like spending at the moment.
But I'm probably most comfortable in a French bistro.
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What is your favorite type of cheese?
I love cheddar like my own son.
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>>7126878
better cheddar pic
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>>7126878
aged white cheddar on mac n cheese with the damn bread crumbs on top
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Brunost
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Does /ck/ like croquettes?
I just made these tuna croquettes, they're fucking delicious.
Here's the recipe
http://www.foodnetwork.com/recipes/alton-brown/tuna-croquette-recipe.html
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I like it simple. A potato croquet, maybe some cheese or spinach. Never had tuna, sounda good though.
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>>7126829
Got a recipe? I'd like to try potato croquettes. Will russets work?
Here's a photo of the inside, if you like tuna you'll really like these.
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Alfie sais the best way to bag a bird is to make her croquettes.
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>that one person who finishes their plate by running their fingers through the remains and licking them
if you do this, seriously fuck you
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Are you the Greek from /int/ who gets triggered by his grandpa mopping up soup with bread?
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>>7126815
no, I'm american and unfortunately know people who actually do this. I almost have to leave the table it's so repulsive
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I bring the plate up to my face and lick off the remains.
Does that bother you?
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How the fuck do cereal companies get away with selling junk food as something to eat for breakfast AND are able to put shit like this on sugar delivery systems? I've heard that when American cereals/Pop-Tarts are sold in UK import stores they have to cover up these claims with tape. Is that true?
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>it's a murica thread
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>>7126696
I'm an American who has always been amazed cereal companies get away with this. I remember it used to be worse in like the 90s/early 00's too.
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>>7126703
Well, they technically aren't lying. Even with all the fucking sugar and preservatives and chemicals they add to breakfast cereal, it's still made with whole grains which have fiber. They're also usually fortified with vitamins too.
Not defending sugary breakfast cereals, I think they're disgusting but it's not like they're lying about the contents.
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Anyone here with experience in making Pho broth?
Tonight is my first attempt using a recipe culminated from various traditional ingredients. I've made bone broths before, but not so much with the spices required for Pho. After rendering my beef bones and halved onion in the oven at 425 for an hour and putting it into my boiling pot, I added my spices: anise seeds (1tsp), coriander(1tsp), fennel seed(1tsp), fish sauce(2.5 tbsp), a cinnamon stick, peppercorns and salt. After bringing to a boil, it's very strong smelling of the anise seeds which is surprising. I couldn't find any star anise, but read that 1 tsp is equivalent to 2 star anise, which is what the recipe called for.
Once the bones boil down, do the aromatics lessen and the beef flavor becomes more predominant? Or did I fuck up somewhere? Is it salvageable?
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>>7126602
>using anise, not star anise
It's a totally different plant even, bro
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>>7126679
star anise and anise are reasonably close in flavour. i don't think it'll cause issues.
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Jesus Christ. This reminds me of those /ck/ humor threads where somebody posted that they also used a similar sounding ingredient. If they sound the same, they must taste the same!
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IT'S THE FUCKING HOLIDAYS AGAIN, MAGGOTS! SHOW ME YOUR FRUITCAKE FACE!
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>fruitcake
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alright,,, here i go
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>>7126551
It's a rum cake topped with a fruit compote.
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This is why I love Chinese food
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Baby corn is literally the worst
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same desu.
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I fucking wish I could find it sold frozen somewhere. The cans are shit. The jars are less shit but still shit. Fresh is hard to come by and, when you do find it, you've got to husk it yourself. And it's expensive as all fuck.
For these reasons, I'm considering planting baby corn stalks in my back garden this year.
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It's that time of year again. I fucking love these. These and Chocolate-Oranges are my favorite treats
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>christmas tree cakes
I know there's absolutely no difference between these and a standard zebra cake, apart from the shape
and yet, they're so GOOD
why is this???
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>>7126490
I think it's the shape. The way you bite into the corners that are all caked in frosting is so good.
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It's so strange that you can't find these all year around. Though I might turn into a fatass if I ever had more than one a year.
Anonymous
/fit/ sent me here. I will teach you all how to make food that will make you swole 2015-12-01 02:15:55 Post No.7126408
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/fit/ sent me here. I will teach you all how to make food that will make you swole 2015-12-01 02:15:55 Post No.7126408
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/fit/ sent me here. I will teach you all how to make food that will make you swole
Anonymous
2015-12-01 02:15:55
Post No. 7126408
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Pic is my dinner.
Meat is cold marinated chicken that I cooked for lunch.
The big pile of white stuff in the middle is chili garlic curd dip, very mild, 0.3% fat and 12% protein.
The wedge is cream blue cheese and it is my favorite part of the meal.
Macros? Calories? I dunno, I get well over my needed protein for my weight but chocolate whey shakes are tasty.
Show me your food! Give me new ideas. Not an old recipe or diet, I wanna know what people are eating nowadays! For gains of course!
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Now the chicken has rice!
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>>7126408
>bread
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Now the chicken has some over boiled egg halves!
What goes good with eggnog? Share some recipes
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some sort of alcohol
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Brandy or cognac.
Pour egg nog in a glass, pour in some brandy/cognac, grate some nutmeg on top.
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