Post you're kitchens /ck/>finally finished renovating mine>new sink>new countertops >new appliances >new backsplash and wallpaper>resurfaced cabinets >just needs a new coat of paint
>>21791801>>21791798the best of a bad bunchyou guys never heard of modernity?
>>21791801Do you use that box and pulley system to move stuff up and down or is it exclusively for bonking?
im 34 years old and ive been umeployed for 4 yearsi rent which is paid by unemployment benefitsill never own a house and my family hate melol
>>21792001what can i do to help set you on the right track?
>>21792008job/career suggestions and the ability to forget the last 8 years of my life would help
cant wait to feast with the family this year
>>21792019i hope your mom is hot because i'm coming over for dinner and i'm gonna stuff her like a turkey.
Actual cooking or recipes edition. No tiktok ragebait spam this time. Go to the other thread for that horseshit.
>>21791695The idea is that there can be mistakes (everything can) but mushrooms are an avoidable concern
>>21781140>>21781149Are these AI generated?
>>21791702I will defer to AI on this one>You're significantly more likely to get sick from an E. coli infection from store-bought lettuce, especially bagged/pre-washed greens, than from accidentally buying and eating a poisonous mushroom from the grocery store, as poisonous mushrooms are virtually never mislabeled and sold as edible, while lettuce outbreaks are common due to contamination risks in the supply chain.>>21791704no just poorly made webms
>>21791704No, there are various content farm groups that spam poor content onto social media for profit. They make shitty content quick and don't care about accuracy/taste, so they can poop out tons of these things. Then other tubers come in and debunk their shit slop. It's the original slop that trained AI, before AI slop took over.
>>21789929The Sorcerer's Apprentice.
ain't done this in years
>>21791885he took ten years to master the tamago, i think he knows what hes doing
>>21791504>>21791508>>21791907He clearly didn't spend ten years learning to make the tomago. Give this to the pikers on their cell phones to dip in soy sauce and place ginger on.
Looks like complete shit OP good job
>>21791526Pickled radish is a common component in kimbap
>>21791504>No fishNigga are you serious?
>don't break'a da pasta!Why? Explain why.
I always break my cous cous
>>21788394Short spaghetti is less fun to eat.
>>21788612>Explain why you do break the pastaIf there is no God everything is permitted
>>21790481Faulty logic.
>>21788612Fits in the pot instantly, rather than sitting and waiting a few seconds, then poking it in.
It's this time of the year again, the time of ordering some amazing panettone and pandoro.Share your favourites, laugh at poorfags not being able to order the artisinal stuff, recommend websites.
>>21790402i will try making one with those paper ones that cost a half a euro but i also have a metal springform one
>>21790810Mid 'tone incoming
>>21751425Quarkstollen best Stollen
>>21751425>Stollen Go back to Sud Tirol you fucking tedesch faggot.
>>21751414can't stop keking
This is the thread for discussing teas, tisanes, and other herbal infusions.Info on types of teas, where to buy, and how to brew: https://rentry.org/tea-pastebinPrevious thread: >>21764206
>>21791265The virgin "nooo you can't break leaves" vs the chad chaozhou leaf cruncher
>>21785287hojicha is closer in flavor to green than white or black tea imo.
>>21791310Personally, I think some of the leaves like it when you break them.
>>21789681Just tried Marco Polo. So far, it is not as amazing as I remembered it to be. I used the recommended brewing ratios on Mariage Frere's website: 200ml, 2.5g of leaf, and 95C water for 5 minutes. I think that was not enough leaf, however. I got notes of strawberry, raspberries, chocolate, and vanilla. It was pleasantly sweet like a dessert -- yet, it was not sickly sweet. It was also not perfume-y despite being a flavored tea. I will eventually try this at 4g of leaf at 5 minutes or 4g of leaf at 3 minutes. Will try Wedding Imperial and French Breakfast tomorrow. Then, I also got the 2025 Old Way's Tea Oolong Sample Set>Lao Cong Shui Xian>Old Tree Rou Gui>Mei Zhan>Qi Dan>Huang Guan Yin>Shui Xian>Qi Lan>Ban Tian Yao>Fo ShouI tried out the Shui Xian. I used a whole 8 gram package for 100ml of water at 100C. Brewed at 15s, 20s, 30s, 45s, 1 min, 2 min, 4 min, 8 min. I got a very clear mineral note that reminded me of San Pellegrino mineral water. I also got notes of sweet potato (the most dominant note,) baked bread, and maybe wood. The wet leaves smelt roast-y, like charcoal, and dark chocolate. Should I be using less leaf? I found that the strength wasn't too bad. What else should I try next in my set?
Do you catch or hunt your own food? And if you do, did you make something yummy with it?
>>21791682But she never made anything too yummy out of it :(
I would like to hunt but I'm poor so whenever I find a game dead on the side of the road I put it in a bag and eat it.I would have liked saying:>we'll see if I diebut it was a month ago. I found a coypu, he was dying of cold. I came back 6 hours later he was dead at the same place.I took it. When I cut his belly open a sticky stinky light green batter poured, like an entire liter. I feared dying if I ate the inside, could have been contaminated or something. I still don't know what it was. ChatGPT told me it was bile and it was probably nothing, but thing is I checked, bile is present in very low quantity, so it was probably wrong. I usually eat the animal entirely but this time I only ate the 4 legs. It was terrible, despite the fact I washed it during several minutes under the water in the sink, the meat was full of hair from the fur.Next time I wash it in the bathtub to entirely remove any hair.
>>21791825>I would have liked sayingI would have liked to say? I would like to say?>>21791825>whenever I find a gameSome game?
>>21791825>I only ate the 4 legsAre you in south or central America? I can’t imagine coypu / nutria legs have much meat
Yes I catch little kids with my ice cream truck.
*sigh* Let me guess... you NEED more?
>>21788479That's an acceptable breakfast or appetizer but I want something more for lunch or dinner.
no thats what i at for dinner one with my confit garlic oil infusion and one with butter
>>21788479That is a grand start, OP. That cannot be denied. But I will need some vitamin C eventually.
No, I need less. Just butter.
>>21788479I'd be happy to be served this, but I'd prefer good butter.Good butter > Good Oil > Mediocre Oil > Mediocre butterOil is respectable but it's always second place to a proper table butter.
This will be is first serious thread I've made here. Gotten a few three day bans for trolling.Believe it or not, I'm 39 years old, and I have barely used an oven in my whole entire life. The reason why makes me sound like an absolute stone cold retard. Well, I'm on the spectrum, which means I'm weirdly smart with certain things and weirdly stupid with others (like using an oven, for example)I've barely used an oven because I got confused by the "preheating" instructions. I was like "preheat? what's that?"Well, last month, I had a severe manic episode, and one thing I've learned about myself is that it takes a severe manic episode to make me wanna do normie shit like socializing and preparing food that isn't microwaved.So anyhoo, the mania hasn't worn off yet, so what the fuck should I do with my newfound oven prowess before the depression sets in and I go back to microwaving frozen taquitos?
>>21788812>smart with certain things and weirdly stupid with othersas a non autistic person i can reveal to youthat's almost everyone on the planet
the fuck do you mean? you turn the oven on and it tells you when it's hot. if you're being insane (no judgement, been there) give it an hour or use a thermometer.
>>21788812>preheatLiterally warming things up to desired temps. You do this with stuff like cast iron too and grills. It's "start the fire" level shit. This is done to remove heating variables that vary widely across homes and geographical climate areas. You CAN bake without a preheat. But the time to warm up an oven varies so much based on time of year and position, recipe writers removed that variable and set a designated starting point for when you put food into a hot box. Which of course was included as an electronic feature on any modern oven to alert you that preheat is done. And yes, grilling has a specified temp range too. It often comes labeled on the thermometers: smoke, grill, pizza, etc. Smoke is 200-400, grill is like 400 - 600F, and pizza needs 700+F.
>>21788863Digital ovens have both a timer AND a cooking clock. You can 100% have the oven shut off after a set time if you want it to. The timer works independently of the oven. If you are the type to wander off and forget shit - ALWAYS set the oven cooking timer. You won't burn the house down, though you might get slightly toasted/overdone food thanks to the cool down period.
Literally just ignore preheating. You don't have to do it. Just turn the oven on and put it in. There's too much inherent variation in the process to tell you exactly how long something will need to cook in an oven. You will have to assess when it's done for yourself no matter what, so just put it in, set it for the time the directions suggest, maybe add 2-5 minutes depending on how quick your oven heats up, and check back later. For anything over say 30 minutes you probably want to check it at least halfway through, and for everything, check maybe 5 minutes before it's supposed to be done. Some things can go from not quite finished to burning in a very short time, you just have to do it more often, check more frequently towards the end of the cook time until you get an idea of what items take how long.
square has a place in our hearts, /ck/
>>21791729yawn
>>21791725>Old ForgeThis..? This school cafeteria looking slop? Looks like store brand shredded processed cheese on a premade canned dough. I bet this shit is 40% soybean oil by weight.
>>21790474Lol
>>21790126fuck square pizza and fuck anyone that likes it
>>21791241cheese melts differently when it's in a square shape. this is basic science, kiddo
Do you like your 'za cut into squares?
>>21791609Unlike some fags I don't need to pretend I'm too good for Imos just because it's the most popular stl pizza but their prices have recently gotten way out of hand.
>>21791267
>>21790706admiring that undercarriage
>>21790706>jiggles at the beginningguh
i would suck a fart out of her asshole
what the FUCK was this guy's problem?
>>21790374Modern farming methods means the onions frequently get bruised and bashed around. You can only take so much of that.
>>21791914idk man ur mum seems pretty keen for it every night
>>21790374it appears his superiority has caused some controversy
>>21791926
I'm never cooking again.
>>21789300Genuinely retarded post.*slow claps*
>>21789076Just flip it every so often to check how done each side is, until you get the hang of it.>>21789119>Wah-la>>21789270>wa-la>>21789282>Voila>>21789291>violaInshallah
>>21789076>pan on medium>butter or mayo on two slices bread, sprinkle of salt>lay butter side down in pan>1 slice gouda or muenster on one bread, 1 slice cheddar on the other>cover with lid>when cheese is melted add one slice american to one bread and flip the non american side on topAmerican should just melt into the other cheese with residual heat but you can leave it in longer if you want the bread toastier. This is the fastest way to make a grilled cheese.
>I TRIED SOMETHING ONCE, DIDN'T LEARN FROM MY MISTAKES MOMMY CAN I HAVE MCDONALS??!!
>>21789076turn your temp down to medium-low, brother. the only time i ever turn my dial past 6 out of 10 is when i need to boil water fast. on my stove 4 out of 10 is enough to caramelize onions and sear meat, but you've gotta turn it down once you've got the first bit of color. i believe in you fren
Did you treat yourself, your friends or relatives to any expensive whiskies for the holidays? Or do you plan on doing so?For those of you who only drink bourbon and purchase many, many different bourbons, what keeps you interested in it? I like bourbon, but I don’t understand people who only drink bourbon and buy so many different bourbons. While I understand that there’s a decent amount of flavor variance between, say, a high rye bourbon and a wheated bourbon, and a decent amount of flavor variance between, say, a young bourbon and an older, cask-finished bourbon, the amount of flavor variance still pales in comparison to that which can be found in Scotch, and I just can’t fathom limiting myself to only bourbons.For the record, I like Scotch, bourbon, rye and Irish. I just like whisk(e)y.
>>21791892Old fitz prime 1978: Some funky buttery butterscotch as a result of diacetyl. This is common with 20th century bourbons because a lot of them would rush their mash into production as a result of not wanting it spoiling due to a lack of modern sanitation procedures. It's a very long lived chemical and comes through here, but to a lesser extent than it does for National Distillers Old Grand Dad products. It's delicious, just providing background. There's more mint in this one. More normal oak. It's more modern and would be less weird to a normal modern drinker than the 65. A little bit of fruit, but again, tobacco, sugar, and that mint>1992 BiB: The swan song, since the place closed that year. Here we go, since this thing is pretty much like it was on the shelf at its date of purchase. Sugar, vanilla, tobacco, with some spearmint gum and leather. I really like this, but it's, again, bourbon drinker's bourbon without flaws or any wacky attributes except the mint thing. It's just what someone would make if you told a genie to make a "perfect normal bourbon". >SR: BRIGHT oranges and some cherries. a little grain but it's not bad, but it's like watching spongebob after requiem for a dream. citrus, mild cherry. a bunch of fucking happy fruit in the place of what i just described. light because it's a modern 90 proofer12yr: a little bit of the old book i just described because it's older. but again, oranges and cherries. no mint, a little leather and some solid oak, but holy fuck not the same>full proof barrel pick: This is good whiskey, but we're back to a strong, very solid version of the citrus and stone fruit. There's a lot of good stuff here, especially the thick mouthfeel and all that cherry and tangerine or whatever, but you get the idea.So, what happened. Most people associate Buffalo Trace's Weller lineup with "wheated bourbon flavor" meaning they now expect all wheated bourbon to taste like cherry-orange bright, soft liquor. Stitz doesnt have that.
40% rofl imagine drinking cognac and expecting any notes besides water
>>21791912Brandy is gay no matter what you call it or how much you pay for it.
>>21791910>LIGHTNING ROUNDWe take another taste of the 1992 and check in on a 10yr7m OESK pick. This was a hunch, and there could be closer things in the world, but damn it's a hell of a lot closer to the Stitzel than buffalo trace is. Basically great tobacco, leather, sugar, vanilla with a tiny bit of varnish due to the age. Doesn't quite have the unique mint thing going, but I thought I remembered Four Roses actually being pretty fucking similar and yeah, not too bad as a match. Of course it's ryed and not even a wheated bourbon, go figure.>what the fuck is "Fairfield"? Glad you asked. So back in the 90s when buzz about the Van Winkle brand was starting to get going, a lot of people remember this as being the best time period for it. There was a batch of bourbon at one point made by Old Boone Meadowlawn in the 70s. It was bought by Wild Turkey who were going through a crunch in the late 80s/early 90s as they got ready to release some new brands and their sales were climbing. Eventually, they released these Old Boone barrels because the profile didn't match up anyway, and the Van Winkle bought it pre-Buffalo-Trace and released it because they liked it and it characterized their 1990s stuff. Whoa, more varnish. Some stewed spicy tomatoes almost bordering on that minty flavor. The mouthfeel is shit because it's 86 and charcoal filtered but you can see how it bridged the gap. It's all those sweets and almost like jambalaya. I bet when they bottled this as Pappy 20 at a higher proof, it really was good as hell.This concludes my exploration of the Weller thing, hope you liked it. I was already drinking before this and I am pretty fucked up now, merry christmas
>>21791898How old do you want? If it's 90s straight facing bird with the old label and it's in the 200s, you would buy it. It's bad man, and if I could find one cheaper I'd sure be grabbing it myself lol. You're going to need to find it online since the days of Indiana Jonesing around stores and estate sales is sadly over though it was good while it lasted, but good luck out there man. I'll try not to take yours
