Archived threads in /ck/ - Food & Cooking - 3453. page

>her favorite is riesling
>i know that she prefers sweet over dry

When a girl says this it means she isn't really that into wine, so don't spend too much; she won't know the difference.

As for brands it all depends on what's available to you. Go to a decent liquor store (or even just a wine shop) and when someone asks if you need help, just repeat what you said in the OP and your price range.

People at nicer liquor stores are actually knowledgeable about what they sell, and can make recommendations.

I had a reisling under 5 bucks at aldi's that was thoroughly okay. Get her 10 of those and waggle your dick at her.

>>7053718
For Riesling just get something for Alsace and you will be fine.

>>7052844
>420
>flavortown
>a pound of dank kush washed down with mountain dew while noscoping urmum with my dicc

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>>7052844
>28
>Southern USA
>fresh cut lamb chops i threw on the grille.

my lady friend bahhhhhhhhh'ed in approval.

>>7053640
*grill. sorry we're drunk tonight.

Excuse West Virginia they are retards.

>>7052696
>Alabama
>airheads

This map is no lie. I do clean up for few businesses around town and I am constantly picking up airhead wrappers year round.

Mexican American food because that's what I like best.

"Chinese" food gets old and Italian American is the same sauce and pasta 100 different ways

Out of those three, Chinese is the most diverse and closest to its roots.

>>7052669
I could eat Chinese-American food everyday and not feel like I'm dying.

Most places will steam the vegetables and meat, toss it in a light sauce, and serve with steamed rice. Steamed dumplings are good, too. Not everything has to be fried.

>>7052269

Poverty: the post.

No difference, as I can manage my finances and don't live from paycheck to paycheck.
Oh, maybe I'll pick up some nice smoked salmon on payday, but I often do it just before payday as well.

>>7052269
There's no difference. In fact, sometimes I forget to deposit my paycheck until I get the next one.

Would tip this gentleman at least 25 %.

>>7051878
>paying $50 for popcorn so employees get proper wages
>tipping on top of that
Yeah no. Give me my fucking popcorn.

>>7051881
Surely that's the point though? If they were paid a proper wage, we can all stop tipping and free ourselves from this ridiculous practice.

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also post your favorite cocktail.

white russian, although i usually mix it instead of layering it like in the pic.

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>>7051220
>implying I could keep liquor around long enough to have a "bar"

>>7051223
>mfw you can still GOMAD while getting shitfaced

I put cream cheese in mine.

Have you guys seen this video?!

https://youtu.be/K-PKO2FrdPY

Her cooking is SO BAD! HAHA

>>7050844
>non è una carbonara

whats in the brine, anon?

My dad's half American so while we did Thanksgiving as a family thing, it wasn't much like what Americans in the US do, even after we moved to the US.
Because of this, our TGs are fairly atypical, mostly because turkeys weren't available where I'm from until about 10-15 years ago and by that time, we already had our own TG traditions.

Back then, main course was roast goose, though we occasionally subbed three-to-four chickens in for it twice and on one occasion, ibex haunch.
To those wondering, goose tastes like a cross between chicken drumsticks, duck meat and either mild venison strap or gamy beef roast with a slight chicken gizzards flavour in there as well. Ibex tastes like mutton or very lamby lamb crossed with venison.
Whatever meat we served, it was with a condiment of thinly sliced mushrooms cooked in olive oil at low heat with garlic and chilli until the moisture is almost completely cooked out of the mushrooms and they turn crisp. If it was fowl, also gravy made from a roux-thickened bonestock built on the bones removed before roasting (backs, necks and wingtips).
Roast the meat, slice a little off it, and top the slices with mushroom oil or gravy before serving.

My favourite dish that we served with it is Easter peas, which are overcooked boiled peas drained of their water then cooked even further in bacon grease with caramelised onions and whipped with beaten egg. Kind of like mushy peas^2.

Dad also made American-style bread dressing/stuffing, but it was seldom any good. It was nearly always mushy and too salty.

Because cranberries weren't available then and still aren't common today, my dad improvised a sauce made from tart cherries, instead. I didn't like it, but my brothers and sister do.

Then we moved to another country where all that stuff was unavailable and we just ate fried chicken for TG for 2 years. Then we moved again, this time to America. Dad swapped turkey in for the goose/chicken/ibex and cranberry sauce for cherry.

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Dressing is the best part. Tbh I use the recipe on the back of the bag of bread chunk mix.

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>>7046672
Get me some of that!

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lurking

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>>7046938

>>7045815
Shun is a fine knife. It's not the best from a cost/performance analysis but they're well made, they use good steel, and most people find them comfortable to use.

If you don't have the means or the inclination to maintain them, then of course you're wasting your money buying something that nice. If you want easy mode and have money to burn, get an edge pro and any knife (vg10 knives from non-memebrands can be had for much cheaper than shun)

>>7045815
>>7045869
This pretty much

I was using a shun for a while, pretty well made knives. I use a global now and prefer it over the shun. Anytime I pick up my shun it feels way heavier in comparison to the global. So I guess it would depend on how heavy you like your knives.

>2015
>still buying steel knifes

>>7043726

(HFCS) I meant.

>>7043726
Nigger you just bought pre-packaged pulled pork, what the fuck did you expect really?

>>7043726
It's just peppered to death, that's all.

that looks like someone took garbage and threw it onto a plate

>>7031094

Uhhh I live 2 miles from the Culinary Institute of America in New York, so it's hard to nail down "one" specific food. There's good everything here.

>>7031094
>henrietta hots

fairport hots is better you filthy nigger

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>>7058995
>$12/lb

Season it well
Alligator is very bland

>>7058995
Is it normal that the meat seems so badly cut? Or is alligator's texture just like that?

Oh, another lazy epic troll thread

>>7058793
more like a steaming crock of b8

AMIRITE

Oh man I'm so mad about this, curse you OP. Dang you to heck