Archived threads in /ck/ - Food & Cooking - 81. page

>>9403643
One part meat, one part ball.

If they ain't swedish they ain't shit

15%fat veal and pork
cream
breadcrumbs
garlic
egg

>>9403636
Look up the most local wine you can and try that?

Ask her if she drinks wine, make her a steak and light a candle. Buy a bold red to pair with it like. Ez.

>>9403707

I do know she drinks wine, been over to her place when she was a little tipsy and she got a laugh out of showing me the 2-4 bottles in the bottom of her fridge. She's also having her B-day party at a vineyard.

Also we're not quite close enough that I can offer to cook her a steak dinner by candlelight... yet. BUT

>Buy a bold red to pair with it

That's more along the lines of what I'm asking here. But I need a little more information, I literally have no idea what a "bold" red wine is. I know the difference between red and white wines.. that's about it, nothing about "bold."

Look up a stuffing recipe and stuff the shit out of that bird. Not having stuffing is like being poor.

>>9403717
Stuffing the actual bird makes it dry due to osmosis. You should make your stuffing on the side.

>>9403740
baste the stuffing?

sad alcoholic very close to killing his kin and killing himself after a short police chase.

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Are you Black Metal Troy??

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>>9403525
>short police chase
Why you always implying?

i believe i can fly

Hash oil

Anise and dried tarragon in nearly everything I cook.

Yeah but I'm not going to say what it is because then I'll be doxxed. It's pretty comfy.

>>9403505
Faggot

Yes, but they're dive bars.

How long did you simmer? It will come to life after you add salt. Sometimes I'll add bouillon if I'm making chicken noodle soup for more intensity.

Consider adding another bay leaf, a jalapeno, pepper flakes, garlic (a lot), and any other aromatics like parsley stems/rosemary/thyme. I've heard of people cracking the bones or even pulverizing them in a food processor, but mostly just to have the stock finish sooner. I don't fuck with that though, doesn't seem necessary.

Otherwise, yeah, meat tea sounds about right. Everything you use real stock with tastes better, including pasta sauce, soups, etc. I'm sure the roast won't be an exception. Once I started making my own stock I never ever stopped. I always keep some frozen. Making fresh soup out of random leftover vegetables is the best.

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>>9403474
A stock is not a broth. That's your answer.

>>9403566
I let it simmer for 4 hours. I liked the way it looked and smelled by the end. I need to add pepper flakes on my list next time I go out to buy food, it was in almost every video I saw. Same with rosemary. Thanks for the ingredient tips.

>>9403576
Yeah I know that, basically stock comes from bones, broth comes from meat. But what I'm asking is if they are both equally usually used as bases for cooking. Like, in what situations would I rather use stock over broth and vice-versa?

>>9403413
Literally nothing like subway, similar to Quiznos.

>>9403413
Jersey Mikes is better

>>9403413
Firehouse is great. The sandwiches are super tasty and they pretty much only employ Christians, but the best part is that they typically have dozens of hot sauces available on the counter near where the register is. You need to look for the "gator" sauce. Gator Hammock sauce can pretty much only be found at FH Subs because the moment it hits store shelves it's bought out by the skid.

I forgot to include salsa as another low calorie "sauce"

>>9403383
>>9403389
Try sage. It always helps to make a dull thr-- meal more bearable until it's finished.

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TONY CHACHERES

The middle patch is concerning

Does it smell like the taste of blood when you heat it? If so, yeah, it's seasoned.

>>9403292
If there's no bare iron, then it's seasoned. Is it non-stick? That's another story. Seasoned =/= nonstick. There's a huge misunderstanding about what these words mean.

Keep it oiled when cooking, and it will be fine, but you might want to hold off on anything delicate like fish or eggs.

mcnuggets

Bag looks virgin and un-tampered with. Probably something gay like nuggets or nothing at all.

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Made Fresh, For Me

I've got a pair, but apart from deep fried stuff that spits really badly, I just use regular chopsticks for everything. Last time I used them was to reach a piece of food that fell down behind the cooker.

Sure why not

While on the subject, does anyone have any recommendations for a specific brand of chopsticks they like? regular or cooking as well.

make an identical second meal without any salt and add it to the first meal

Add some sugar

>>9403223
hmm that makes perfect sense but I don't have enough materials for another batch of macaroni 'n' cheese

i only taste the vomit flavor after 20 beers

I literally don't know what you're talking about. Are you sure it's not just a personal aversion to some particular element of taste commonly found in fermented items?

>>9403188
Butyric acid.

>>9403097
fear and confusion

Pretty sure those aisles exist solely to annoy stockers. Fucking Christmas decorations and gift bags.

they should be filling it with halloween candy pretty soon, and all the "spooky" food items like the cheetos shaped like bones and whatever.

I think when there are no holidays coming up, they just fill the aisle with whatever bulk overstock shit they have on hand