Damn, its cold outside, freezing my shiny ass off. Time for bulletsoup.

>>8567417

I use over double that amount of garlic cooking a half cup of dry rice...

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I was feeling it up until

>sweet potato

>>8567431
i would use more garlic if it was less of a pain to mince

>>8567468
Just drop in whole garlic cloves or even garlic chips. That or get garlic powder. No need to mince.

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>>8567468

Get a little grater

>>8567535

People on this board really need to stop thinking garlic or onion powder is ever acceptable.

>>8567541
it's just dehydrated garlic

>>8567417
disgusting, why would you mix pork and beef like that

>>8567552

But it tastes terrible compared to fresh, and it's not like it's hard to have fresh onions or garlic around.

>>8567552

The fuck are you talking about? Are you some sort of Muslim?

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I can't use a knife or grater..hurrdurr.
This, mon frere.

>>8567562
It tastes different, not worse? All ingredients can be used in tons of different ways to invoke a different flavor. Dried powders are especially good for getting a crispy skin on roasted meats. Limit your palate if you want i guess but its not culinarily superior...

>>8567554
That's actually how we make bolognese sauce

>>8567582

You keep telling yourself that while you're shaking your months old heavily processed powdered substance that once resembled food on whatever you cook. I have never had an issue using fresh ingredients. You're just limiting your own abilities by taking the easy way out.

>>8567541
>making a tuna salad
>mince up garlic
>most bites have no garlic flavor
>some bites are intense garlic flavor

thanks /ck/!

>>8567639

I grate my garlic, dumbass

>>8567704
ok! :)

>>8567639

>makes tuna salad
>uses mayonnaise and garlic powder
>doesn't use garlic aioli
>claims superior culinary abilities

>>8567713
you're right, I'm going to get started right away:
http://www.foodnetwork.com/recipes/guy-fieri/roasted-garlic-aioli-recipe

>>8567716

Is that who you associate with having good cooking skills? Stick to your garlic powder and mayo. Lazy faggot.

>>8567720
He's on TV, so clearly he is good. Why would they put a bad chef on TV? Gordan Ramsey, Jacques Pepin, Julia Childs, Guy Fieri.

>>8567726

This board is so awful, I can't even be sure if you're just being a jackass on purpose.

Seriously tho, next time you want garlic mayo, roast a clove or two, mash it in a bowl with a fork, and mix it in with your mayo. If you don't have an onion, pickle garlic with hot peppers and it won't taste so strong raw. Use a grater instead of chopping it. Food hasn't improved since people started using powdered seasonings and spices. More convenient, yes, but convenience doesn't mean better.

>>8567738

Oven, not onion...

>>8567738
Thank you for your advice. It honestly never occurred to me to use garlic aoili and I went to look up a recipe but the first result was the guy fieri one so I had to shitpost with it. But yeah thanks I'll probably be doing that from now on, and I make tuna pasta a lot.

I'm trying to make chicken stock for the first time today.
I fucked it up.
I think I put too much water in and I didn't realise I had to take the lid off. It smells great but it tastes like just water.
I'm hoping that continued simmering with the lid off will concentrate the flavour as the water evaporates so it actually tastes like something.

>>8567872
Could be. Add chunks of onions, carrots, celeriac, leeks, whatever you have. Bayleafs, no salt yet,.
Just remove some water if theres too much.

>>8567872
Your hope is dope, yo.
Just let it simmer down.

>>8567726
>Salty because not being paid to put cook basic shit for money
>not payed to copy recipes from mums cook book
>not paid to sit at a bunch of cooking contests and judge food

Fucking kek

>>8567897
I started off with onions.
It's just a basic chicken stock.
>Chicken carcass and bones with meat on.
>Two medium sized onions
>Two Carrots
>Thyme
>Garlic
>Black peppercorns
I might add a bay leaf or two though while it's simmering.

>>8567909
It's starting to simmer. It's actually starting to get the viscous bit on the top that people say you should skim off.
Maybe it can be redeemed.

>>8567417
Why is it called that, you know your soups name is the same name as a good cub furry artist

>>8567925
>Starting to simmer down
Is what I meant/

>>8567931
Because it's knot bad at all.

>>8567935
He doesn't draw knots you fucking faggot why is it called bullet soup REEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

>>8567931
From french: boulettes=meat balls

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>>8567937
>furfag
>calling someone else a faggot

>>8567588
>dried pasta
>dried bay leaves
>powdered cinnamon
>powdered paprika
>powdered mustard
I hope you never use any of this stuff either

>>8567925

Did you roast your bones first? I always do, gives the stock extra flavour. Also, onion skins will give it a nice golden colour. It's important to keep the heat down. You don't want it so hot that shit moves around in the pot. That's how you end up with cloudy stock.

>>8568006

I only use dry ingredients as a last resort. When I have fresh available, I use it. Quit trying to imply I'm wrong about garlic and onion powder. I'm not. You're just being a faggot for the sake of being a faggot.

>>8567417
Are you an indjun?

>>8568006
>not snorting your food like cocaine

>>8567468
preminced garlic is cheap as fuck

>>8568006
my hungarian grandma cooks just fine with powdered paprika you weenie