Archived threads in /ck/ - Food & Cooking - 56. page

>>9418655
They need to start an autism board for you fuckers.
/AUT

Actually mayo is made by mixing garlic and oil together

>>9418787
Nice try troll
Everybody knows that garlic + oil = mustard gas

put those sausages inside your asshole you faggot

>>9418597
buy something that'll only cook one thing?

no thank you.

besides, them snausages taste better when grilled over open flame

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>>9418597
does it double as a panini press?

infact, why dont they just make a panini press with removable/changable plates for this purpose?

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>>9418414
But, I haven't.

>tfw eating amazing leftover spaghetti toasties with butter, garlic, pepper, phs, and other spices

>>9418849
>spaghetti toasties

They are the best thing you can make in a sandwich maker.

>>9418849
What the fuck

>>9418260
You're probably fine unless it was old

RIP

Rip extra dead op

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I don't frequent these threads, but I hope you all get better.

Canadians are gay

>>9418115
How did you know?

Besides, pear is superior pizza fruit.

>>9418125

Pear, prosciutto, arugla with a cream saucw would make a nice 'za.

I don't really give a shit what you put on pizza as long as it isn't a group ordering pizza and you decide to put YOUR topping on the whole damn thing without asking anyone first. Unless you are paying for the whole pizza, that is the worst kind of pizzafags

>2015 IWSC Trophy

https://www.iwsc.net/result/search/2015/15?q=gin&type=&category=&variety=&origin=&award=&purchasable=

There are literally hundreds of gins that got a trophy.
Is this "trophy for attendance" shit now covers drinks too?

>>9418074
What do you mean "now"? It's always been like that.

cook rice sprinkle some sesame seeds on top or whatever
make those folded eggroll things wrapped in a thin strip of seaweed
Add some meat like shrimp, chicken or maybe those gyoza things
add some vegetable which she does like.
recieve blowjob because it's fucking annoying to make so many things in small quantities.

C'mon, somebody post it.
It's been nearly two minutes!

>>9417942
Thanks. What folded egg roll things are you talking about?

>should i be beating the shit out of it in a mixer for like 15 minutes or something?

yes

>am i using too much flower AFTER i mixed the dough together

probably. new bakers always do this because they don't knead properly

do you have a bench scraper? get a bench scraper.

above all i suggest you ask someone you know to show you how to do it. there is no substitute for hands on guidance in baking.

>>9417599


no i don't have a bench scraper, not cause im poor but im just lazy so i use like a pot lid or whatever

I'll try kneading it longer then, I don't have anyone who can bake worth a damn in my social circle

get a bread machine... make pizza dough with no effort and be happy again.

>>9417236
>I can cook better than my dates... Anyone else see this trend?

Millenial borderline GenX aged guy here.

I've yet to date a millenial aged girl who can fry an egg or make toast without burning something.

It seems that millenial aged girls are pretty much useless in all skill sets.

Kinda sucks if you're looking for a good woman.

>>9417236
>Wanting the government to get involved.
It's the girl's fault for not wanting to know how to cook. Don't force the public schools to teach something that should have been passed down by her mother or father.

>>9417236
>>9417254
Home Economics was a mandatory course in middle school for me some 15 years ago. There was also the elective cooking class offered in high school. My friend's little brother says they even have a baking elective in high school now.

It was already there.

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Got this friend bread with it

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Strange black eggs at the bottom. Are these edible?

Duuuuude. That's pork and preserved egg congee. It's my favorite congee. Yes, eat the egg. That's what I always eat when I'm sick. Fixes me right up.

I make a pot of soup a few times a week and throw lentils in it for the protein. I milk off the soup erry day and Im looking better cause of it. I reccomend soup :)

>>9417100
beans and lentils are pretty much a blank slate. You can flavor them however you like. Any sort of spice mix goes well with them.

My favorite is the classic: cook them with good homemade stock (never water) and a ham bone or other cured/smoked pork product.

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Don't forget you can sprinkle them into or use as a base a variety of salads for healthy low calorie meals.
https://www.epicurious.com/recipes/food/views/lentil-salad-with-tomato-and-dill-232495

>>9417050
It it works for you.

>use a hard variety of potato
>peel
>cook all the way through
>keep in the fridge for a day
>fry in lots of butter
Good homefries have little moisture, That's why you need to let them dry. I guess it was originally a leftover recipe.

It's a matter of taste and also of the sort of potato, but I generally prefer to partially or fully pressure cook potatoes first and only occasionally fry raw potatoes.

(I'm sure a non-pressurized steamer / rice cooker or whatever would also be fairly okay, but it wastes time and probably energy).

How about thinly sliced lox for the meat on a flatbread like lavash with a dill baised bernaise? I've got a simple recipe for lavash that only takes a short time to make. Also you can make your own lox in 24-48 hours by using a salt/sugar rub. If that sounds interesting to you I could post the recipes.

>>9417039
Sounds very Jewey anon, go ahead and post it and I'll see if it's something I'd be interested in. I've never made lox before so I guess this would be a good learning experience too.

Porchetta Benedict.
>good, rustic Italian bread
>slow roasted porchetta, nice and tender
>poached egg
>roasted red pepper hollandaise
>a little lemon oil dressed arugula on the side to balance the richness

delicious

>>9416747
fpbp

cooked slowly over low heat, no milk add sour cream and season just before serving