i distinctly remember as a kid (20 years ago) being able to peel a boiled egg in only a few seconds; a few cracks on the counter, a roll, and the shell would slide straight off.these days, i have to pick shards of shell off the fucking egg, every third egg i peel has huge chunks pulled off it where the shell sticks, and the sticky film no longer comes off with the shell.what is happening?
>>22227357Anon your nails should not be soft enough you can peep them off thats indicative of malnourishment or vitamin deficiency.
>>22227355>Cause a couple of small cracks on each egg without rapturing the membrane before cooking >Once done, drop them into cold water and crack them thoroughly with a spoon and let them cool down a bit
>>22227355just cook them longer, you fell for reddit memes about cooking them for exactly 35.9991 seconds otherwise they're literally inedible. just boil them for a while, however long, it doesn't matter, then they will peel easy. that is how your mom used to do it
>>22227355Here's the thing, the egg is thick slimy liquid with a calcified coating. When you boil an egg, the shell remains intact, the innards harden, the insides are still not rock solid and there's air still trapped in the egg.Trying to peel when the egg is still warm means pushing the warm inside back with your finger, then the membrane between the shell and the egg doesn't separate.When you put cold water on a warm egg, two things happen - the outer shell remains hard, but the insides harden slightly, just a tiny bit firmer, and they shrink by a miniscule amount. This causes the membrane to be sightly more detached from the hard shell to the soft innards, and the air that's in the egg permeates the space between the shell and the soft egg where the membrane is. When you peel in this state, the membrane is stuck to the shell instead of to the shrunken innards, so you're able to slide your finger across the sightly hardened innards and the membrane separates clean off.Here's another tip - eggs have the smaller end and the big butt. What I do with my eggs is after they're cooled (you want them in cold water for a minimum of 10 seconds and a max of 2-3 minutes otherwise they get stuck again) I hit the egg softly on a hard surface across all of it's sides. In the end I hit the bottom and the top on a hard surface respectively, creating cracks throughout the eggs. Now this is the important part - doing this under soft running water makes it even easier with the pressure but you can also do this without the running water - start the first peel, to the side of the top of the egg, slightly under the top of it, on the side of the narrow end, slightly below it. If you can get a small entrance hole here, then you are able to slide your finger effortlessly across the egg and the whole thing will just glide off. You don't need to use any nails.Never have trouble peeling my eggs. I got this down to a science. I'm also going to die alone
There is a possibility that the size of the egg matters, and therefore boil times matter. A smaller egg boiled for longer than it should for me seems to be harder to peel. A larger egg boiled the same amount of time is easier to peel. This likely has to do with the membrane sticking to the egg inside somehow. It could be that there is a slime that exists between both surfaces, and with longer boiling times this surface or perhaps the membrane dries out.
Do you use leftover bacon grease?
>>22226756You're supposed to scrape the cancer making stuff off the top. Right?
>>22227067>nastydelicious grease platter. hangover food. do not judge it.
>>22226273Do you live in some hot and humid place like South East Asia? Mine doesn't go rancid at all for months.
>>22226262I pour this shit in the woods behind my house like I do with old paint and oil.
>>22226262Yes. I don't have any right now but whenever I make bacon I make a lot of it and strain the grease through 2 coffee filters into a jar. I usually make pork chops with the bacon grease, it's sinfully delicious.
9/23/26
>>22228271I cut it all with kitchen shears for easier bites. Penne is kind of a bad shape to pair with meat sauce. It worked out, but unfortunately the cheese melted together into one clump which I then had to awkwardly cut apart using only the fork against the paper bowl. With the benefit of hindsight I'd do a lot differently.
>>22228227>overcooked pastalmao seriously how are you this bad?
It's not overcooked. It's perfectly al dente. Come on over and I'll make you a bowl and prove you wrong.
>>22228274>I cut a bite size pasta shape into bite size pieces I can't tell if you're serious or not. There's no need to ever cut penne. It's already bite size. And why would you eat a saucy cheesy pasta dish from a paper dish? I think you get overly trolled for cooking regular people food but cutting cooked penne with kitchen shears and eating it from a paper bowl is ridiculous.
>>22228280
I AM PROMOTING THIS VEGETABLE
>>22226959literally taste of sugar
>>22227004>JAMS DECIDE FRUITSACTUALLY, SWEETNESS SHOULD BE DESCRIBING FRUITS, NOOB, WHICH IS WHY TOMATO IS A NIGGER FOR ITALIANS WHO THINK THEY ARE ISLAND NIGGERS
>>22222479I’d eat beets as a child when Pizza Hut still had sit down establishments with a salad bar. I’d go up and get a plate full of beets while waiting for the pizza. Haven’t had them in years at this point.
>>22227938dang idgaf about beets but you just made me miss 90s pizza hut so much
>>22227002what a sensible portion
Now that WW3 and complete economic collapse is on the horizon how are you stocking your pantry to survive until it all blows over?
I'm following ja/ck/s recent advice and making a water cellar for storing water in sealed glass mason jars. Plastic isn't safe for long term water storage. Ja/ck/ has a strong feeling there may a big happening soon.
>>22228196>Ja/ck/ has a strong feeling there may a big happening soon.and you think the retard that's had 4 strokes and changed absolutely nothing about his diet is worth listening to?
>>22228234/ck/ is a Ja/ck/ board.
>>22228234Yes. He has a good point about storing water in glass jars instead of plastic. Water in plastic goes bad.
>>22228250broken clock
Dude, these are the meaning of life. This was the best purchase all year! I love these!!! I see why people love this shit! They are scrumptious little morsals, eh? I love you, guys!
>>22227755My Harris Teeter (owned by Kroger) has white buttons, creminis, shiitakes, and portobellos. I like the big portobellos as burger substitutes.
I prefer whole baby bellas, that way you can remove the stem and make your own cheesy butt-down air-fried 'shrooms
>>22227579Fry em up with some onions, salt, pepper, soy sauce, put em on a burger
>>22227800>baby bellasWe call them "Baby PapaBellas" at Papa John's.
yeah I love mushrooms
Kitchen horror stories
>>22227509austrian military? for one thing you guys are a small white haven, i can't imagine why there's even a specific austrian military, let alone mandatory service. second, i figure you'd have everything fancy and unfuckwithable. austria of all places is totally subject to military logistical shitshows. huh.
>>22217734did it live??
>>22226066https://warosu.org/ck/thread/19122209#p19128469
>>22227347Coomer.
>>22209704>too big, breading's gonna burn before the bird is cooked through
Looks like McDonald’s profits bout to skyrocket
>>22224659Yeah, I'm always open to a new game being good but I'm never holding my breath. Maybe Wind/Waves will be a good entry, I'm probably getting a switch 2 for the new 2D metroid game so if it's decent then I'll be pleasantly surprised.
>>22224659>rse was peak>s&m was peakWater regions are always good
>>22228181Hard disagree on both accounts. RSE is widely regarded as one of the lamer maps due to all the water.Archipelago shit is gigalazy map design. Everything about SM had you blocked into small little areas with barely a patch or two of grass. Yeah, I get Hawaii is small and crowded and that’s why it’s a fucking lame location for a pokemon game. Now we’ll get another archipelago where each island is a cute little individual biome instead of a coherent map design.
>>22223326my local ramen place started selling kiddie meals with pokerman cards years ago.didn't work. it still mostly attracted drunks and some college kids who actually love the ramen.i don't know why they even tried. maybe nintendo offered them a good commission.
>>22228252>>>/vr/but Gen2 is still best Gen. the endo.
poorfag cooking threadpost advice and recipes for poorfags ITT(please)
>Bulk rice and beans>Potatoes and Onions>Cheapest chicken cuts you can find, for me thats Walmart chicken breast $2.50/lb>Stock up on spices, curry powder, etc to make it palatable >Bottles of hotsauce, soy sauce, marinades, etc.>frozen veggiesBasically you just want to buy as much as you can in bulk and have good airtight storage for your rice, beans, and spices. I mostly eat chicken but I also will go for steak/fish only when its marked down.
>>22211642That tea does put you lights out sometimes
>>22211642steak dinner for 2 bucks every poor fag should be doing this
>>22227283>super processed>high sodium>very little nutritional value
>>22227139make waffles, or buy the cheapest frozen ones.jizz nacho cheese or taiwaneses fermented tofu on it.fold it.enjoy.>optional: bonito flakes from Daiso.
1. What is the purpose of a microwave that beeps EVERY MINUTE for infinity, and never turns off until a button is pressed, or the door is open? Just to antagonize you? Stalk you? It's not like there's a hot oven that could cause a problem if not attended to. Also, why is every single microwave shitty hard to use non-backlit touch buttons? Why can't I get a microwave with just a few buttons I do not need a symphony of settings just a numpad, timer, start, stop, with REAL physical buttons that are backlit.
>>22228123did they put you up in a storage closet or something
>>22228140shitty country town motels full of drunk FIFO workers and who-ahs. fucking awful.pic is in the middle of the day
>>22228066>shitty hard to use non-backlit touch buttonsThe break room at my job has one of those, hate it.
>>22228075Lots of the new ones don't let you disable it the easy way.
>>22228218there's also some that LOCK when you turn them on NO NEED for this, and you have to hit a special unlock button just to get your food out
Drinks that are perfect every time? For me, it's the classic.
>>22228089Gross.
so good on a hot day
>>22228089Let's see how red and bloated your face is
>>22228089
>>22228089Redbulls, bangcocks edition.Vodka lemon.Plum sake.Indian whisky , unironically.
What did they do to her?
>>22227096somethings
>>22228001bel et bon*
>>22220026Speak up about what though?
Since op is a faggothttps://belbrandsusa.com/news/the-laughing-cow-finally-reveals-why-she-stopped-laughing-its-those-trivial-everyday-disagreements-driving-a-wedge-between-us/
>>22220241>it will happen when the weather cools
Got some pink beans out of curiosity. What am I in for?
>>22228163I can. I've done blind bean tastings.
>>22225823
>>22228163idk about pinks as I've not had them before but black, pinto and kidney? Absolutely. Not only so they each have their own distinct taste but they're texturally unlike one another, as well. Heavily spiced and refried? Maybe not. Probably not. But otherwise, I absolutely can.And I know probably not because I make red bean paste out of kidneys as they're much cheaper than red mung and I can barely tell the difference.
>>22228163next you'll say you can't tell the difference between brown rice and white rice
>>22228163Black beans taste absolutely nothing like pinto or kidney beans, you're just typing words.
Why does bakeries doing artisanal call their bread "rustique" and "peasanty"? If we take a true peasant bread from westfalen, ala pumpernickel, we'd have the ingredients of: rye, water, salt, carraway. No yeast, no sourdough, no wheat (a flour reserved for the wealthy).Call it what you want, it probably tastes great, but it isn't rustique or in any way peasantly.
>>22226719Not that guy but no. Only lardgolems look at white bread with a few rye corns in it and call it rye bread. That said, I prefer your "rye bread" over the real stuff. I'm with Pliny the Elder. He famously described rye as a disgusting trashgrain unsuitable for civilised peoples.
>>22224455I turn em into redneck monte cristos
>>22226728Yeah well Pliny also ate fish cum so I wouldn't go with his tastes on everything
>>22226728I said>commonersSo we're on the same page here. Note that 3/4 of the ones in my image also explicitly call it "Jewish". Rye is of course horrible and should be consigned to at best a supporting role in a multigrain formulation, but much like their canned rotten fish and other such traditional foods the nordics embrace it wholly.
Cooking Questions That Don't Deserve Their Own ThreadI have a couple of filets of salmon I'm going to be cooking in an hour or two; does anyone have any neat ideas as to how I should prepare them? Last time I cooked fish, I poached it in cream with some capers. This time I'm leaning towards just searing it in some olive oil with salt & pepper.
>>22228030Shallow frying is when about half of the thing youre frying is submerged in oil. Stir frying at home generally uses maybe 1-3 tablespoons of oil depending on how much food you're frying. Unlike shallow fryin where you usually flip the food once to fry the other side, with stir frying you're constantly stirring (duh) and tossing the food in the wok.
>>22228034But uses fat mixed in with water? Seems like a mix of fat/oil and moist cooking at least with watery components like with alcohol content or soy sauce for example?
>>22228038Usually you stir fry with just oil until the protein and vegetables are cooked and then you add in wet ingredients such as soy sauce and shaoxing wine. The wet ingredients make up the sauce and are only in the pan until they boil and thicken thanks to the cornstarch slurry. Their purpose isn't to actually cook the food.
>>22228039So shallow you are like "deep-frying" one side and then you do it for the other side of the meat for example since its less fat used? Stir fry is just a bit of fat and you make sure you have it on sit the surface of the food by stirring a lot? So it becomes the minimum use possible of fat to be able to fry food?While wok after frying does some kind of simmering with the wet ingredients?
>>22228063>So shallow you are like "deep-frying" one side and then you do it for the other side of the meat for example since its less fat used?Yes. There is probably no real difference in terms of how much fat the thing you're frying absorbs. The reason you do it is because you use less oil and cause a lot of people have this weird fear of deep frying. >Stir fry is just a bit of fat and you make sure you have it on sit the surface of the food by stirring a lot? So it becomes the minimum use possible of fat to be able to fry food?The goal isn't really to use the minimum amount of oil. In chinese restaurants they will often deep fry the protein for like 30 seconds and then stir fry it afterward with the vegetables. I'm not sure why they do this exactly, supposedly it helps with the texture. Some places don't bother and just stir fry the meat directly and in that case they are pretty liberal with the oil. Cantonese people for example will stir fry the protein, remove it, stir fry 1 type of vegetable, remove it etc adding oil each time. Chinese food is quite greasy despite stir frying.All that being said, for the home cook for lets say 300 grams of chicken or beef (enough for 2 portions), 1 table spoon of oil is enough in the wok. You stir fry it and then take out the meat and add another table spoon and fry the vegetables. Then you put the meat back in, toss it for a few seconds, add the wet ingredients to make the sauce, toss it for a few seconds and you're done.Chinese restaurants use insanely powerful stoves so they can just add the vegetables into the wok with the meat and skip the frying-separate step since the veggies will cook in like 30 seconds. On a home stove it's way more than that so the meat would overcook.
