Hi /ck/ just started growing my own vegetables. The first things that are ready to eat are these potatoes.
Can't decide what the best way to cook them is. I want to avoid lots of strong spices and herbs (what I normally cook potatoes with) so I can really enjoy the fresh flavour.
Light a fire, wait until it burns down and you get some nice coals going, wrap potato in foil and put it in the coals. Leave it in there up to about an hour, eat it with a knob of butter and salt and pepper.
i want to make the perfect, fluffy with hard crunchy crust bread.
please help me. my bread isnt fluffy inside and i cant get that intense crisp on the crust like my granny made
Spray the oven with a water bottle before you put the bread in, this will create steam that helps create a better crust, or just use a dutch oven.
Be careful with now much you knead it, if you knead it too little it will create a brick, if you knead it too much it will start reverting back to something brick like, you also need to let it rise properly and peacefully
preheat oven to 250 celsius and pour a quarter to half a cup of water onto a preheated pan in the oven right after you put your loaf in
is how I do mine and my crust is crispy enough
Is there anything more entitled and condescending than a vegetarian/vegan complaining at a party or catered event because their arbitrary dietary restrictions are not being catered to?
I don't think they understand just how lucky they are to have the luxury of being able to turn down food simply because it doesn't fit their belief system.
Trying to get /fit/ , went out and bought rice, veggies and chicken. But i dont know how the fuck to cook it, i google recipes but get endless return of healthy bullshit recipes. I have an oven and a skillet, and various herbs and spices. Help a clueless cuck
Baked an apple pie today, what do you think?
Also what has /ck/ made this week?
Kind of wish I knew what kippered meant
Huh. Tastes.. salty. Briney? No real odor to speak of. Not bad.
I just ate some breaded pork and im slowly turning my room into a gas chamber.
I just made (kinda) a pecan pie. Never made one before so unsure what the issue is. When I would stick a knife in the middle it wouldn't come out clean so I kept sticking it back in well past the "done" time to the point that my crust was starting to burn (dark brown), at which point I pulled it out to cool. What am I in for?
pic is not my pie but just something I pulled of search
Pecan pie is basically syrupy pecan custard, the filling shouldn't be slopping liquid but it's better to take it out when the center is still slightly jiggly, then it will continue to set as it cools. Though if you do think the crust was baking faster than the filling you can just lower your oven temp next time.
How do I make burgers without a grill with ground beef
>"Not long ago I invited a prohibitionist to supper, and induced him to drink a horn of Pilsner, assuring him that it wouldn't hurt him and hoping that it would cure him of his mania. He confessed afterward that its effects were surprisingly pleasant and harmless. He retained the use of his so-called faculties, and was aware of no impulse to kick over the table or brain the waiter. But he felt that he had to object to something, and so he objected to the taste. "It is," he said, "too bitter. I'd like it better if it were sweet." Fancy that, Hedda! Pilsner too bitter! That fellow, when he gets to heaven, will object to the fact that angels have wings."
What did he mean by this?
Is Masamoto VG the best stainless chef knife that can be had for less than $300?
There are many great knives in that price range, even below $200. I doubt one would notice a major difference. Also, one knife can be good, another identical knife from the same maker and the same product line isn't because of bad quality control or heat treatment done by the intern instead of the master because he had migraine or whatever.
And why is it Ritz?
>when someone says fruit is just like candy
What does /ck/ think of the /v/ steak tier list?
Rate my tea setup