Archived threads in /ck/ - Food & Cooking - 3418. page

>>7082878

>shirt literally says "Bong"
>claims the pic shows America

Mate.

>>7082885

>never had a billabong shirt

Shit I'm too much of an oldfag. I really should go.

I have yet to find a liquor that I don't like with blood orange juice. Dunno if that counts.

>>7083021
thats because OJ mixes with rum (rum and oj works I guess), vodka (screwdriver), tequila (sunrise/margarita), whiskey (sour), or gin (G&J).

>>7082862
i despise grenadine but like pomegranate juice so i substitute. grenadine is too sweet and gives me a belly ache.

>>7082849
Because gin tastes like drinking a pine tree.

>>7082854

what, you hate Christmas?

File: Napue-IWSC.jpg (134KB, 600x469px) Image search: [Google]

134KB, 600x469px

Just a reminder that the world's best gin is Finnish

>>7082845
Bimbo is shit, Wonder or bust

>>7082845
no

>>7082845
Wonder is amazing with fried bologna tbhfam.

>>7082826
Tried it. It's actually pretty good. Especially like the duck soup and the yolk.

was pretty good specially while drinking had at least 3 of these suckers before i passed out

it's great, use salt when eating it. it has a very eggy taste, moreso than a normal egg. i'm retired and i'm making it my goal to try all the exotic foods i can.

so far i've had
>balut
>fried tarantula
>grilled python
>fried giant ants
and most recently
>kangaroo

The reason all the responses are "as tapas" or "on bread" is because these meats are intended to stand on their own, with simple accompaniments. They are not meant for complex preparations. For fuck's sake, even the term "charcuterie" should clue you in. When you look at a charcuterie section of a shop you're going to see that it's pretty much all meats, cheeses, mustards/sauces, pickles, olives and other simple savory snacks that are supposed to be a part of a simple spread for everybody to choose from.

Croatia here, saying that so you know I have no experience with Spanish charcuterie products but rather with Croatian.
The best way to eat charcuterie products is with bread or nothing. I see that you have already found that out so I'm just gonna throw some ideas that I know can work.
>pasta with [insert charcuterie products here]
>stews with [insert charcuterie products here]
>fried [insert charcuterie products here] as a replacement for meat, usually the chorizo is used for this
I don't think there are other "good" recipes because personally I think it is a waste to use charcuterie products in other meals. Hopefully you did get some ideas from this.

>>7082822
Yes, thank you for your time for noting that, as it is an important distinction. But here I am specifically looking for methods of preparation including them. For example, flamenquines cordobeses, which I found shortly after making the original post.

>>7082784
okay

>>7082784
>not getting a masakage

There is someone posting right now who gives a shit what knives other people use to prepare food they will never eat or even see

File: mince.jpg (126KB, 1024x768px) Image search: [Google]

126KB, 1024x768px

Crank the heat up and add your mince. Don't fanny about with it, just let it sit there and get some actual colour.

File: potato parsnip pot.jpg (113KB, 1024x768px) Image search: [Google]

113KB, 1024x768px

Meanwhile, get your potatoes boiling for the topping. I like to add some parsnips too. Why? The reason is, that it makes your mash, taste a bit like parsnip.

File: stock.jpg (152KB, 1024x768px) Image search: [Google]

152KB, 1024x768px

Once the meat is brown, dust it with flour and fry that for a minute or two.

Then, add beef stock, tomato paste, Worcestershire sauce and some water.

>>7082597
>conventional over.
It can't be done really. Electric and gas ovens don't get hot enough to cook pizza properly.

>>7082597
Can't be done. You need an oven that can get somewhere between 700-800 degrees F to do that.

>>7082599
heard using a stone works, what's the crack with that

Velveeta

Sharp cheddar is essential.

I always just do Kraft thick n' creamy with a little extra milk and 2 cups of shredded extra sharp cheddar. It's not the oven stuff but it tastes pretty gud.

Man, that sounds nice.
I'd love to be able to lose weight that easily.
What do you recommend? I could shout at my girlfriend until she leaves me, do you think that would work?

I like to make pancakes. Like, a fuckton of pancakes when I'm feeling depressed. The repetitive action gets kinda zenlike after a while, and if you only use a tiny griddle, it can occupy a good amount of your time.

I never want to eat the pancakes, though. I make them, pile them high, and then lay down. Somebody in this house will eat them.

I just drink box wine and eat frozen pizza. Maybe do shots of wild Turkey between wine glasses.

Every year, I like a nicely iced pecan Kringle with some amaretto on ice, or an amaretto desert coffee. This is almost always my family's breakfast on Christmas morning.

Warm apple sausage puffs are really good for breakfast during the days between Thanksgiving to Christmas.

>>7082324
I'll stick with oatmeal. Getting too into cozy foods during the cold weather when you tend to be less active is exactly why people hate themselves for getting fat when the warm weather comes back. I have no interest in that.

I have the winters off, only work March through October. So my winters are all about cozy slow meals. Most mornings I'll just eat steal cut oats or a quick omelette. On the weekends I'll make some baked goods or channel the mormon half of my family and make a breakfast casserole. Usually Swedish pancakes or a breakfast roll though (think a savory cinnamon roll but stuffed with cheese, onion, potatoes and bacon or sausage instead.)

>the only recipe i know is fried with onions

That's delicious. You win!

If you want to get fancier, make pate from them. Or bread them and deep-fry them. Or prepare them as yakitori, brushing them with tare and grilling them on skewers. No matter how you prepare them, the main thing to remember is not to overcook them. Chicken livers should still be pink in the middle.

If you really want to impress your friends, do you think you can make the bones delicious?

File: guajillo.jpg (8KB, 282x179px) Image search: [Google]

8KB, 282x179px

>>7082300
Thanks a lot man.
Yeah and the bones i got this old recipe from my grandma when they were really poor she made a guajillo chicken soup with the bones and made some plain white rice.

Yup, fried with onions is all you need.
Chop into small pieces and don't use much fat or they will get VERY explosive.

>>7082243
Salt

Also, it's oomph

>>7082247
Well it is salted of course. I meant something a bit extra...I got this awesome juicy chicken and next to it plain rice. The dish lacks some sauce or something to bring it together but idk what. I thought soy sauce but it wouldn't go well with the spices I put on the chicken.

>>7082247
Also thanks for the correction I have honestly only heard the word and never seen it written lol.

>>7082171
That picture luks gud

Look for recipe for pasta arrabiata
Is a spicy tomato sauce, my fav when eating italian

>>7082187
I'd go with this as well.