>>21951606the photo was over 4MB so i had to screenshot it, genius
>>21951549You are clearly a street shitting Indian who will never be white
>>21951549Probably make a really nice chicken noodle soup
>>21951556I'd steal that van and kidnap her just to get a whiff of that ran through turned the fuck out puss puss.......
>>21951775This does not explain the Chinese phone filename
Someone explain to me how the fuck blanching is supposed to work. Recipes say to blanch x vegetable for 30 or 40 seconds, but as soon as you add them to the water it goes lukewarm and takes 5 minutes to get to a boil again. When does the "blanching" start?
>>21953032Get a clad bottom pot.
>>21953032Right when it goes in. If it's going lukewarm and you can literally touch the water with your fingers, you prob need more water to veggie ratio cause you don't have enough thermal mass
>>21953032How hot is your water? Are you using Celsius? That could be your problem. Fahrenheit is hotter.
>>21953032Do ppl really need to ask questions like this? Like honestly how retarded r u? And why do u need a "recipe" to blanch vegetable?
>>21953548Same reason he needs a recipe to boil water, or make toast.
Is it just me, or does boiling a stew outright eliminate most of the spices (paprika, cumin, garlic) after a while?
>>21953401Based thank you anonI'm going to jerk off when my family goes out
how do i stop my stews from being so sweativ tried adding vinegar, i know onions and carrots tend to be sweat when cooked but i like my stews on the more savory beefy side and all mine end up too sweat
>>21953782ESL? Don't go for a jog before leaning over your stews, for one thing.
>>21953401basednow I can close this shit thread
>>21953401>ochya0I don't particularly care for stew, paprika, or cumin (garlic is okay)Thank you for your post.
They're always well-stocked with burgers, fries, onion rings, and chicken tendies at the hospital cafeteria. When's the last time you were at a cafeteria of any sort?
We have an omelet station and you want to get there when Paul is working it because he's the best with the eggs, over-easy is perfect each time. Good sandwiches too.
>>21947723I’m gonna beat you up.
>>21946347>When's the last time you were at a cafeteria of any sort?College.
>>21951261waaaaay too much for breakfast. I'd be skipping lunch if I ate that.
>>21953845r u a femboy
Why are waffle fries the best fries with a burger?
>>21952658Because people are lazyAnd most don't even know what Taters O'Brien are
>>21952681BMWs are gay
>>21952951BMW's aren't, the owners are
>>21948227Pretzel buns are so 10 years ago.
Tabasco is smoking crack with this green shit. xanthan gum and corn starch? are you for real tabasco?
>>21951507The green jalapeno tabasco is my favorite
>>21952667I don't know about salads, but guac is so tasteless that I'm sure it could use a hit of something.
>>21952667fuck is wrong with your skin? did you just wake up from your thousand year slumber?
>>21952866you have to salt the guac my friend. i usually make a pico with tomato (cored so it doesnt get soggy), lime, serrano, red onion, and cilantro, then mix some of that in the guac, but 9/10 times if the guac tastes bland it's because people dont salt it enough. avocado can take a lot of salt.
Good on curry?
the aftertaste is like when you used to chew on rubber as a kid
What do you recommend instead?
why yes, I enjoy the succulent taste of lego tires. problem?
>>21953498Belle Epoque vermouth di Torino
>>21953498>What do you recommend instead?Noilly Prat. Some people like Dolin but the first bottle I got was so skunked that I'm still not over it enough to try again.>>21953630>Belle Epoque vermouth di TorinoYeah, sure. I'd like to try it.>>21952772>I'd avoid the brand altogether.Their red vermouth is not going to impress any snobs but it's fine. Old Overholt and Martini & Rossi at 5:2, angostura bitters, stirred and up of course, is the baseline Manhattan I make to compare anything better against.Some strange people spend on gin but think vermouth is vermouth. Anything worse than Martini & Rossi Extra Dry and I stop drinking martinis. I don't particularly like sweeter gins so the Bianco is probably not for me either.
>>21953826Glad too see people that care about what they drink on /ck/, lots of times there are just ironical slop slobs.
What would your last meal be?I'd get salmon sashimi, a gyro, key lime pie, a stout beer, and nigori sake.
>>21953643>Cafe de paris butter is one of those things that is exceptional if done properlyIndian street shitter detected
2 slices of pizza with veggie toppings1 8 layer veggie burrito2 piece cod fish n chips with fries and 1 grilled cheese from in and out with lettuce tomato onions and chili's and 1 packet of extra spread2 smoked salmon roll, just salmon rice and nori. wasabi mixed in with the soy sauce1 vegas roll1 jimmy johns #6 all freebies1 slice of oreo ice cream cake1 strawberry milkshake1 falafel with extra tzatziki sauce1 yellow curry tofu 1 khao soi1 pad thai tofu1 coconut milk soup1 tall boy stout beerComment too long. Click here to view the full text.
>>21953769>>21953783I wonder how much time prisoners get to eat their last meal. Would one be allowed to eat half of their last meal, wait an hour, then finish the rest?
>>21953475My girlfriend's ass
>>21953475>What would your last meal be?death row last meal: the executioner.just old age gonna die last meal: pot roast.i wanna go out from the meat hiccups.
I don't understand how my ground beef doesn't taste good.I've tried using random pre-mixed seasonings, just spices, just salt and pepper, using fresh vegetables, etc, but the ground beef always tastes like unseasoned and unflavored ground beef.I honestly have never had "bad" ground beef until I started cooking it.What's the deal?
>>21951786It's not like cows in Europe aren't fed silage too. Especially during winter months.
>>21949901Don’t drain the fat. The fat gives the flavour.
>>21950550A professional kitchen is okay with using multiple pans for doing different things, so the order of choice is theirs, but at home people tend to use 1 pan to cook. If using ground beef, you try to brown it first, which requires a minimum amount of oil. If I were using lean ground beef, I'd have to add more oil in else the beef won't taste moist in the end and would suck. Even if you're using 80/20, there still is a lot of fat in the pan after browning, so I drain the fat, and reuse some or all of it to fry veggies after browning the meat.
>>21952004I forgot to add that I remove the ground beef from the pan to help the veggies fry. If I'm keeping the beef in the pa cause I only want to sweat the veggies, I'd remove any fat I'd deem unnecessary before adding the veggies. If during the fry I think more is needed, then it's very easy to add however much I want back in.
I could probably make a decent burger out of any shitty ground beef from the grocery with just salt and browning. Maybe pepper. No seasoning packets. Maybe a bit of fat if it's impossibly lean, which 80:20 isn't. It's you, anon
How do you like your asparagus?White or green?Sautéed or roasted? Perhaps pickled?
>>21952909grilled and not floppy. over cooked asparagus is ass.
>>21952986nah potato is the peasant. hardworking, foundational, but cheap and common.
Green stir fried just needs salt, garlic and olive oil. White is amazing for cream soup.
Why is white asparagussy so rare in the US? I lived there some years and it was a premium gourmet produce and such. Meanwhile back in Greece it's the default, you have to go out of your way to get green ones.
>>21953709maybe you suck at finding it.
Check out my brandie new Kitchenaids /ck/Anyone else cop anything new lately?
>>21953638fat guys with stupid haircuts are usually pretty good cooks
>>21953689they're also always chasing baldies https://youtu.be/nd6zaDFV00c?si=m4Y9VvdH8BuarhKT
>>21953684Looks good! I love my deBuyer Carbone pan (26 or 28cm, can't remember). The high walls on that one look really handy.
>>21953184>>21953227>>21953684>rivetswhy would you do this to yourself
>>21953731already had a 24cm and 28cm carbon de Buyer frying pans but wanted a stainless steel one with tall walls for mantecare pasta and risott
Is it really a waste going to a hip trendy expensive place? Is it really worth paying an extra 20 for an entree you can cheaper etc..
>>21948861No
Yes
>>21948861>fine dining >hip trendy expensive placeThis is not fine dining.
>>21952424Fine dining doesn’t have to be bland and sterile
>>21952510Fine dining establishments should be chic, not "trendy".If someone describes a fine dining restaurant as "trendy", I know it will not be worth the visit.
Do any of you have any good tips or ingredients for making couscous really good?My current recipe is a 1:1 ratio of couscous to chicken stock. I also add in the juice of one lemon and a little bit of olive oil. Are there any other ingredients or different ratios I should play around with, or keep it as it is and not overthink it?
Hate to eat this plain. I add eggplant, raisins, onion, bell pepper, garlic and ras el hanout spices.
Anons, don't put semen in your couscous.
>>21952963Couscous + salted water in a mirowave oven.wallah.
>>21952990I'll pass on the semen-flavored couscous, thx
>>21953382You will eat your cum pasta and you will LIKE it.
God bless
Hey, OP. What's your current weight? How are your remaining teeth? When are you going to stop posting your mundane meals?
227lb
>>21953508>>21953513Your future.Again.
>>21953373>>21953376>>21953378>>21953380>>21953508>>21953513God bless
Pizza crust was invented by big pizza to sell you less toppings and sauce for the same price
>>21949539trvkegood pizza crust is basically just fresh bread straight out of the oven.everyone loves fresh bread straight out of the oven.
>>21952269>trvkeMassive cringe
>>21949537The trick is eating pizza with a knife and fork. Not only is this cleaner, easier and civilized but you can cut a chunk of the crust, then cut a chunk off the tip (with the cheese, sauce and toppings) and stab them together with the fork.
>>21952899Or if it didn't have crust you wouldn't need to do that, stupid ass.
>>21952899pizza isn't that hard, just use the edge of the fork if you need to cutno need for fucking knife lmao
