Stupid questions that don't deserve their own thread
>>22084337To start: I have 4 cups of beef broth left over, and idk what to do with it other than make some basic bitch beef stew or generic soup (carrots, celery, onions, some tomato sauce). Any ideas?
>>22084339you can reduce it and freeze in like an ice cube tray for future sauces and shietsoup is good too thoughi generally will just make cups of hot broth to sip throughout the week if not making anything
>>22084339You can use it for noodles or pasta. Beef stock as a base for the sauce or to cook the noodles in can really deepen the flavor.
>>22084339Make rice and use beef broth instead of water. See if it tastes better than water rice. Make beans with beef broth. Now you have beefy rice and beans.
>>22084339Boil it down back into beef and eat it.
>>22084337what is par boiling par cooking and when do you need to do it
>>22084367It's partially boiling/cooking and you do it when you don't want to fully boil/cook something.
>>22084371so it's something that restaurants do to save on cooking time during rush hours?
>>22084375Yes. They wouldn't be able to function if they had to freshly cook every single thing.
>>22084337If you were going to have a big (hot dogs) party, would you pre-cook the hot dogs or batch cook on demand? can you precook bacon wrapped hotdogs? would you consider using precooked bacon to make said bacon wrapped hot dogs? forth is coming up need to make plans....
>>22084378doesn't that compromise the quality of the dish though
>>22084390in rare circumstances with specific items it might but civilization is old enough for us to know what you can par cook and what you cant
>>22084339make jello
we should send all the cat people to india
>>22084389batch cook on demand, pre-cooked, i.e. grilled or whatever (hot dogs are already cooked) hot dogs are just sadi would pre-assemble the bacon-wrapped dogs, but still batch cook them. people can wait for their dawgz.
>>22084337>toxopizzmosisNo thanks.
>>22084337if I fit I sit :3
>>22084497Fuck up furry.
>>22084474Brownoid moment
>>22084337What are good options to eat in the middle of the night? Sometimes I find myself awake and hungry but don’t know what to eat.
>>22084617A handful of shredded cheese straight out of the bag. Be sure to stand there with the fridge door open to bathe in its cool glow for the full experience.
>>22084617you dont have a snack drawer next to the bed?
>>22084617For me most of the time I just have half a glass of water and then the night hunger goes away
>>22084348Beef broth with beans? I am not well versed in cooking personally. Do you mean cooking raw beans with beef broth? Or like, opening a can of beans and then cooking them in beef broth?
>>22084337despite all the learning I'm doing, there's very few things that I can actually think of that are really appealing to me food wiseI've got yogurt and egg salad at best, I'm a shit cook who lacks the IQ and mental capacity to dream of different foods or dishes to make. every time I've tried to do something with beans it just flops. I want to like beans so badly because of how cheap they are and my pressure cooker makes them so perfectly, but i cannot imagine eating them in any other way than like a black bean crunch wrap from taco bell. Any advice? anything helps, the more context I learn the easier it is have the terminology to ask questions which will lead me to better results so even if it's the tiniest of input I'll be very grateful anon
>>22084337What's the best way to prepare that cat?Hardmode: no Chinese dishes.
>>22084764i hit a fucking cat with my car today and i'm not even shitposting when i say thatit made such a loud bump, it looked right at me right before i hit it and since it was night, i went really slow past the spot where i hit itit was blown in halfbut anyways, why would you even ask, functionally speaking i feel like most meats fall into categories like lean fish, fatty fish, white meat, dark meat, or red meatand in that manner, as long as you know what type of meat it is, you can generally prepare it in place of any other kind of meat from within that same category and generally get the same results
>unwashed animal asshole mere centimetres away from foodNo thank you.
i have an onion. what i can do with it? i have broth and oil too.
>>22084778>Stupid questions that don't deserve their own threadholy fuck they weren't kidding
>>22084617usually i have some mid snacks under my bed. usually it's pate with bread, or other conserved food that doesn't require fridge nor cooking. you can also buy a pack of mid flavorless cookies. the main staple of course is frozen food - ice cream, frozen prepared mealsthis way you won't eat it all in our sitting, but rather eating it bit by bit when you're extra hungry
>>22084339i would have drank it as it is
Does no one else eat raw sweet potatoes?I thought it was a common meal but every time I ask someone they look at me like I'm a weirdo, stuff tastes like lighter and slightly more sugary carrots and I fuckin' love it.
>>22084790no it's not common at all and it's considered bad even eating a half-baked potatoif you don't shit yourself afterwards i guess its fine?
>>22084790never really even considered it, but given it's similarities to carrots, i honestly dont doubt that you're being honeststill wouldn't do it myself tho
>>22084737i see your problem. try making your own crunch wrap! you don't have to "force" or "make" you like something you don't. try recreating foods like, try making something similiar.for me what was easy - hot dog and hamburgers. it was fast to make and highly customizable, and i always finished my dish. it's "fast food" but you make it at home and it's cheaper, and you develop an essential skill for living.look up recipes on internet and bookmark whatever you feel you would EAT, WITH PLEASURE. not what "is cheaper"ask chatgpt and tell it what products you have at home. before cooking try imagining the dish and how you eat it, if you like it or not.as for more "normal" dishes - make some basic stuff. try making pasta with precooked sauce (boloñesa, carbonara), smashed potatoes or ANY potatoes+cheese/bacon. boil eggs, make omelette. use oven instead of fry pan if you burn your stuff too much. buy yourself a pyrex and cook&eat out of it.the important key for you is to think about what you like. remember that. otherwise you will be miserable
>>22084782i still have uncooked onion in my fridge. wait. i could to onion rings.... im a genius
>>22084802>neglected to mention he had more than just an onion, broth and oilwhat the fuck else was i supposed to say anon, you had a lot more options than you were letting on
>>22084804ok you re right tho+ i can't make onion rings
>>22084617fruit, cheese, bread, milkeggs can also good, but I developed a mild allergy to them that gives me a kind of burning irritation/heartburn for a couple hours after eating them (but not if they're an ingredient in something like pasta or baked goods for some reason) which fucking sucks>>22084731he means cooking dried "raw" beans with beef broth so they soak up the beef broth. canned beans are already cooked, but i don't see why you couldn't add them to some simmering beef broth to warm them up and make a sort of bean soup dish
>>22084737what got me into cooking was watching cooking youtubers like townsends, tasting history with max miller, food wishes with chef john, and that jay kenji lopez-alt guy.the latter two focus more on modern dishes, while the former two cover historical stuff (which got me into cooking in the first place, because it made delicious meals with somewhat basic ingredients and techniques).as for your bean issue, look up the recipe for the beans from They Call Me Trinity. from what I recall the recipe was pretty simple and very tasty. you can also take your cooked beans, reheat them slowly in a pan or pot (stainless steel, not non-stick or cast iron) to make refried beans, then eat those with some chips, or with some homemade loaded nachos (thinly sliced onion, olives, thinly sliced jalapeno or serrano peppers, homemade queso (just add like a teaspoon each of vinegar and baking soda to a pot, then add some cheddar or pepperjack cheese and some milk, and cook it on low until it comes together into a nacho cheese sauce), ground beef, etc.there's tons of recipes out there. there's a smug pasty white guy called the plantslant on youtube who also does a bunch of bean dishes; i don't care for the guy's personality at all, but he's got a fuckload of bean dishes
Not a question but didn't see any thread it would fit in: 5000 restaurant menus from 1880-1920. https://pudding.cool/2026/06/menu-collection/
>>22084617get checked for diabetes
i mixed these up in a jar and have been adding a spoonful to my coffee each morning. im worried i may be 'burning off' nutrients and health effects of these supplements by adding them to an acidic drink. is this a silly worry or a legit concern? i add honey to my coffee but no creamer.
What are some budget meals to cook? I'm broke asf.
>>22085428your stomach acid is far more acidic than a coffee. You worry too much
If serration is only for bread, what would you use to cut a large sandwich into halves or smaller?
>>22085671My teeth
>>22084725kek>ever been so poor, you've had sleep for dinner?
>>22084778get some flour, and make an blooming onion
Is it better to cook with EVOO or Avocado oil if the only thing I'm concerned about is improving my cholesterol? Is it okay if my vegetables are still oily when they come out because those oils are supposed to lower cholesterol, or is it just air frying in things that aren't worse oils improves your cholesterol?
>>22085428Does that actually do anything? I thought supplements were a scam
>>22085763No. Using less oil will improve your cholesterol. Doesn't matter if it's EVOO or 'cado oil.
>>22084568what? how's that comment got anything to do with furries? it's a cat dude a fucking 4 legged feline they like to sit in boxes it's a thing cat do.
>>22084337>4chan: a place for grown men who like kittycats
>>22085754*An* precedes words beginning with vowels, not consonants. Fucking ESL.
>>22085653chicken, rice, beans, cabbageyou can throw them all in a rice cooker for a complete mealyou might need to prepare the beans beforehand so they re-hydrate properly (dried beans are cheap, canned beans while sometimes a good deal, are usually more expensive)>>22085671a standard kitchen knifeserrations for bread is overkill and just sprays crumbs everywhere>>22085800nta but "an historic" is proper, yet H is a consonant
Not a question, just wanted to share something stupid and food related I just did. I put a few drops of my Buldak hot sauce into my air moisturizer wondering if it would make the air spicy. It did. It's getting progressively worse.
>>22084337Do you know where that puss's paws and ass have been and its right next to that pizza.
>>22085671I wouldn't
>>22086521I can no longer take full breaths without coughing.
>>22085984There are always exceptions to the rule, especially in English. 'an blooming' is not even close though.
>>22086529>Buldak Spicy Airmen
How come Dan never swallows fast food? This time they took out even the meat and he STILL does not swallow the fast food sandwhich?https://www.youtube.com/watch?v=1mDpXHWxPM0Here is an older videohttps://www.youtube.com/watch?v=1kAndmO-YTQSo whats up?
What can I add to one of these to make it slightly more interesting? Normally i'm content just throwing it in the microwave and eating some quick, good ol slop, but sometimes i'll throw in shredded cheese or some spices or something
what would you suggest is the best way to clean these garage sale canteens using the available materials? 1 plastic lid, no rubber gaskets ...is that steel container + steel lid gonna leak?
>>22086992cayenne pepper or garlic powderdiced jalapeno and red onion.hulled hempseed (charged as something cheap @whole foods bulk aisle) for breaded topping texture. fried onions as topper
>>22085743>ever been so fat you wake up to eat?
>>22086992Saute some onions and peppers before adding it to the pot to heat it up. If you mean exclusively adding it with microwave only you could probably throw some raw onion straight in and it'll be fine. Maybe pickled onions to cut through the sweetness if you have them.
>>22084337>olives and peppsHope you get trich ya greasy bastard
>>22086997vinegar, bicarb and rock salt. Put the lid on and give it a good shake so the rock salt can scrub the surface.
i want to cook steak, but i only have an electric coil stove and no cast iron pan, i just have a heavy bottom stainless steel pan. last time i cooked a steak this way, i burnt the outsides but the inside was still very undercooked, almost raw. is the temperature too hot? i thought i was supposed to get the pan super hot to cook steak properly. should i cook it on medium instead? i cooked it at 7/9 heat last time. thanks in advance.
>>22087021>vinegar, bicarbStop doing this, it's pointless unless you like carbon dioxide bubbles.
>>22084778You can stick it up your ass.
>>22085653Ice soup.
>>22085653Piss soup.
>>22087032>is the temperature too hot?Yeah, the whole>you want your pan as hot as possible to get a sear!thing isn't really true. I don't know your stove so I can't tell you what to set it at, but yeah lower the heat, or look up how to reverse sear steak- for which you do want the stove really really hot when it's time to sear since you already cooked your steak almost to temp in the oven and you just want to achieve the sear super quick before cooking the inside much more. But again you don't really want it as hot as possible because you can still instantly burn your steak or start a grease fire.I prefer to do a reverse sear on all my steaks.
>>22087076thanks, i'll try reverse sear next time. i appreciate the response.
>>22084737i loves me some beanstry making a soup that includes beansyou can make rice and add cooked beans to themUse taco seasoning in your beans as well as beef broth. use them like taco meatyou can use those same beans with a baked potato and cheeseblack beans are good in a saladblack beans can also be used to make brownies packed with protein garbanzo beans can be roasted and seasoned for a crunchy snack
>>22087078You're welcome. If you don't have a temperature probe it's a worthwhile investment.The "meater" probe (or something like it) is really useful too for reverse sears/roasts. You stick it in the steak/roast while it's in the oven and it connects via bluetooth to your phone to give you the internal temp in real time, you can set it to give push notifications when it reaches a set temperature. Kind of expensive and not necessary, but mine was a gift and I do find it really useful.Periodically checking with a regular temp probe will work pretty much just as well though.
>>22087091I also love beans but miss me with black bean brownies.
>>22085653How poor are you? Since rice/potatoes are cheap, those will be your carbs. Buy Chef Merito Birria paste and use that to make cheap cuts of beef (Chuck) in the slow cooker, then you have an infinite supply of tasty, cheap tacos. Just sear the beef in a pan first and then some diced onions for more flavor. Other cheap proteins are whole chickens, tilapia, eggs. For other carbs, couscous is good too (must buy at a med grocery or it's a ripoff). Buy everything you can at a Chinese or Mexican supermarket, the prices are much lower. If you need spices/seasoning, Indian groceries are the cheapest.
>>22086521>>22086529based retard
>>22087032yeah the temp is too hotyou do want the pan to be hot to get a sear, but you don't want the heat to climb past that pointmedium / medium low is where you want it to actually cook the meat without burning it7/9 for the whole cook is overkillnext time, do something like this:>heat pan on stove at 6/9 or 7/9; have a glass of water nearby>dip your fingers in the water and occasionally flick drops into the pan; you want the water to bead and dance around the pan, as that will signify it's hot enough (aka the leidenfrost effect). if the water just sizzles and evaporates when it hits the pan, it's not quite hot enough>as soon as you get the pan to the dancing water temp, dump out the droplets, drop the heat to 4/9, add your oil or fat, and lay your steak in away from you so you don't splash oil onto yourself>let it sear until you see the browning start to creep up the edge of the meat; you can also peek at the underside using some tongs after a few minutes without hurting anything. however, if the meat does not easily come off the pan when you try to peel it back, LEAVE IT, it hasn't formed a sear yet. it'll release on its own when it's done; a little sticking is normal, but you should be able to free the meat by shaking the pan a bit>when you're ready to sear the opposite side, turn the heat up to 5/9 or 6/9, make sure there's a thin layer of oil or fat in the pan, and then flip the meat. it should take roughly 1:30 - 2:00 minutes to cook on that side, maybe a little longer>once the meat comes loose freely from the pan and you're happy with the sear on the 2nd side, move the pan to a cold coil and let the meat rest for a few minutesthis should be pretty foolproof, though depending on your stove and desired rareness, you may want to fiddle with the cooking times and heat somewhatat the end, you could alternatively take the meat out of the pan and rest it on a plate, and melt some butter and garlic in the pan and scrape the fond up to make a 'sauce'
>>22087122you blend them well and dont even notice them
>>22087032some electric coils can get way too hot for a steak. you can use one of these to check your pan temp
>>22087032Pat it dry and let it rest before cooking. The blood will burn.You can also finish in the oven at lower temp like 375.
>>22086521>>22086529did anon survive?
>>22087251Yeah, I just needed to open the window and wash my air moisturizer. I then ran it normally with some aromatic oils and to traces of the sauce were left.
I’ve got half a bag of imitation crab meat leftover from something I made on Saturday. Any ideas for what I can do with it?
>>22087021i dont have bicarb and i already have a scrubber. just scrub with vinegear? is it worth my time to swish alcohol in there first or last
>>22087352mix it with mayonaise in a bowl and now u have crab salad
>>22087214there is no blood left in a butchered steak
>>22087352fishcakes, or bread them & fry em, or throw them chopped up into a salad>>22087383don't bother with alcohol, scrubbing with vinegar and some salt will do fine (vinegar dissolves some mineral stains, bicarb/salt acts as an abrasive when scrubbing. use water with bicarb instead of vinegar). just rinse it out with soap and water when you're done. also who doesn't have baking soda in their home?>>22087441food larpers like you claim every fish is the worst fish in the seai bet you don't even eat you fucking robot
>>22084337I like cats themselves, but catfags are fucking disgusting for allowing this shit
how does 'pizza sauce' differ from regular pasta sauce? i always see pizza sauce in smaller containers for a much higher price per volume. anyone know the difference?
>>22088094pizza sauce is for pizza, pasta sauce is for pasta. if you use one for the other, i will tell on you!
>>22088094Pizza sauce is uncooked.
>>22088094I think it's just thicker.
>>22088094it really doesn't differ imo, it's a marketing gimmick as far as i can tell. you can make a pizza with pasta sauce, one with marinara, and one with "pizza sauce" and they'll all more or less taste the same, unless you do some pretentious degenerate shit like make a 'sauce pizza' and don't put anything else on
>>22084339Drink it.Honestly, I wish it was more common sense for people to do that.
>>22088222That's just not true. Pizza sauce is thicker and uncooked. Pasta sauce is thinner and cooked.
>>22088264The purists will tell you that pizza sauce should only have crushed San Marzano tomatoes and salt. Maybe dressed with olive oil. The tomatoes are semi-cooked in the canning process but otherwise are still chunky.I find this pizza sauce to be entirely boring! Pizza without oregano just doesn't do it for me
>>22084603NTA but he's right. Cats stand in used kitty litter. If you're okay with them just casually sticking that shit in your food or on the same surfaces that you're preparing food on, you're an animal.
this isn't reddit. you can make a thread for any question you want here.
>>22088264and they both taste the same after being cooked in an oven because all the excess moisture will evaporate out and the moisture it already has will prevent it from burning. you cannot tell the difference in a blind taste test
>>22088380Don't be daft, Anon.4chan only permits a limited number of threads per board. Making threads for questions that only get one or two responses is silly.
>>22084337Is lamb an acquired taste I have had multiple debates on the quality of lamb, some people love some people hate
>>22087021retard
>>22087032Cooking steak in an oven is wasting a good steak
>Chicken>Broccoli>Cauliflower>Carrots>Greek yogurt 0%>87% dark chocolateIs there anything I'm missing or can I just eat these the rest of my life? I don't want to make meals I just want to air fry and go
I just got a new heat pump and I am wondering if it is more efficient to let the bulk of the cooling happen in the evening and overnight and let the heat in the house rise up during the day when it's the hottest. Or should I just set and forget?My logic is that if I cool when it's a bit cooler out or heat when it's a bit hotter out that it will be more efficient transferring the heat in or out. Thoughts?
>>22089606Eat a Brazil nut once a week.
>>22089626Allergic to nuts
>>22089695it's only once a week, how much is insulin shots?
>>22088955in terms of foods being acquired tastes, lamb is quite pedestrianit can taste a little gamey, but otherwise is fairly normal as far as meat goes. it's easier to fuck up than beef and maybe chicken i guessmost people have shit taste though and anything unfamiliar to them is going to have a bigger impression
>>22089614That's correct.>>22089606Maybe something for vitamin C.
>>22089796Broccoli has vitamin C but I also take a multivit
>>22084337why does my roast beef never come out as smooth as grocery store roast beef? trying to make sandwiches but my RB is always too stringy i guess, and store-bought is almost like a uniform texture that allows it to be sliced much thinner and much more consistently>>22089817squeeze lemon into your water
>>22084337kitty kitty, I want to pet the kitty kitty
>>22084337Why do cats love pizza boxes?
>>22088281I add oregano and garlic all the time.
>>22084617Go back to bed, fatass
>>22085671>ifThere’s really not as many rules as you think.
>>22086992Grab a ready made pizza crust and some hotdogs and cheese.
>>22087352Give to cat
>>22089777That’s right.
>>22090219because warm
>>22088610oh yeah wouldnt want the high quality fast slop shill threads to get pruned
in fine dining, sometimes they talk about pidgeon dishes. do they mean actual pidgeons, the rats with winds? or is it used as another word for some sort of chicken?
>>22090446yes, they mean actual pigeonsfun fact: doves are just pigeons that are white in colorpigeon meat is more often referred to as "squab"they're not cooking up pigeons that eat garbage, they're getting them from pigeon farms, and are harvesting them when young, as older pigeons lose their meat and become lean and gameyit actually used to be pretty common (at least in the old world) to have a pigeon aviary on your property so you could go out and pluck one for dinner, since they breed so fast and are so low maintenancepigeon or squab meat is kinda like duck, but smaller
Are sloppy joes any good? Thinking of making some for the 4th but i dont want people to make fun of me
>>22084617Pretzels, yogurt, pbj sangies with warm milk, can of deenz, the ever-reliable handful of shredded cheese.
>>22091112No. They're disgusting. And really messy food isn't great party food. I'm assuming you're thinking of cooking them for a gathering of people who will be drinking. Sloppy joes and drunk people are a terrible idea
>>22087032reverse sear
>>22091112Yes sloppy joes are good. I've never thought of them as party food but yeah I actually think it's a good idea to have a self serve pot out with some buns and fixings.
>>22091112They're okay. People will like it, but the biggest flaw is that they live up to their name.A better alternative is pulled pork.
>>22088955I'm no expert, but I've had mixed results with lamb. Sometimes it tastes amazing, sometimes it tastes sour to me. I suspect when I get lamb that tastes sour, it's because it's gone bad a bit and it isn't held to the same production standards as more mass produced meats. But when it's good, it's good
>>22090426Anon, no one is stopping you from flooding the catalog with every innane thought you've got. You don't want to post in this thread, then don't
>>22091127>the ever-reliable handful of shredded cheeseqrd?
>>22084337Go to burger toppings?
>>22091372Man's greatest ally since the dawn of time, the only one who will never leave your side, your best friend that will listen to your woes and heal your spirit, the guy who's always ready to hang out whether you just got home from work or are up at 3AM, humanity's one true shining gift to the universe and the only reason we're still around in it. A preventer of wars, pleader of mercy, and soother of souls, the handful of shredded cheese is considered by many, if not all, to be the one snack that truly has the right to call itself legendary.
>>22085743>>22087008Yes to both. Especially on this one demonic medication I was on once for sleep and other shit (Seroquel) it made my hunger insatiable. Like I would wake up at 3AM ready for a full fucking meal.
>>22087352I would only eat those the day I opened them even if they are perfectly fine. It's my own hangup.
>>22088359Not even kidding, best purchase I got for my cat was a Litter Robot 4. She takes a poop or pee then 7 minutes later after it is hard it does a rotation and dumps that shit into a receptacle at the bottom I empty and refill when I get a notification (1-2x a week). Deep clean every 2 months.I also buy the nice expensive Arm&Hammer Slide litter. It is worth it because it clumps hard, no errant shitty little bits and bobs that stay with the clean litter.I love my cat, and she is very clean but fuck litter smell 100%.
>>22091142They are OK, but this Anon is right if you are serving guests, Sloppy Joes ain't it. Do a pulled pork with coleslaw and some of those hawaiin buns.
My crockpot broke while I was preparing to moving. It's okay, I was going to upgrade from a basic slow cooker anyways.So, which is the better option overall: an instapot or one of those ninja multipurpose cooker pots? I
>>22091112I've brought sloppy joes to a potluck. Don't premake them, let people assemble them themselves. Big crockpot of sloppy joe meat and sauce with a serving spoon, toast bread or buns in a separate travel pan, and toppings/condiments in a separate container. I usually go with shredded cheese, chopped onions, and fire roasted peppers (kind of overkill given the spice and heartiness of the meat, but why not).People might complain about messy shirts, but that's their fault for being sloppy eaters.If you want to go above and beyond bring extra napkins, bowls or plates, plastic spoons, wet wipes, ect. Get yourself a fancy adult bib to flex on the neighbors.
my roommate keeps scrubbing my cast iron pan down to the point where it's dry and flaky around the edges. we're on opposite shifts so i can't really stop the faggot from doing it aside from hiding the pan, which i'm probably going to do, but that's besides the point:can i re-season it by splashing some oil in it, wiping out any excess, and then heating it on the stove until it smokes? i've heard that you need to heat it until it smokes and keep the heat on until it stops smoking, then turn off the heat and let it cool, and repeat all this 3 times to get a starter seasoning goingthe problem being that it was smoking for like 7 minutes straight, and showed no signs of slowing down. i didn't use an excessive amount of oil and i used one with a high smoke point (avocado).i'm just looking for something simple to do that doesnt require baking it in the oven because that inflates the bill and heats up the entire apartment
>>22092348You could bake it outdoors on a grill. Short answer is there's no simple way. You're probably better off buying a new pan if you don't want to strip it and reseason it.
>>22092354is there anything wrong with my method? it's still being heated evenly up to the smoke point of the oil, i'm just either doing something wrong or there's something wrong with the instruction
>>22092366It's not getting hot enough.
>>22092380it's clearly getting hot enougha gas grill isn't getting hotter than a gas stove
>>22092366I dealt with shitty cast irons before I got mine good for long enough to say it's worth it. Just keep at it. Don't care about seed oils, use canola, coconut or whatever you have. B ut yes, for me, it rook many times in the pan before I got that non stick back.I find them annoying DESU, but there are some recipes I can only do in cast iron.
>>22092396Grills get much hotter than stove tops. They even get hotter than ovens.
>>22092444wasted tripsplease kys retard
>>22092468Good luck getting your stove top or oven past 500 degrees freedomheit. A grill can easily exceed 500 freedom heat units.
>>22092481don't care idiot
>tired of neet food>try to get into /homecooking/>look up a recipe>all kinds of weird shit>soak and boil ingredients for 10 hours or it'll kill you>get overwhelmed>continue eating frozen nuggets and instant ramen
>>22092831It's ok, advisable even, to look at many recipes before choosing one to follow.
If something isn't dishwasher safe, can I put it in to dry? I don't have the counter space for a bigger drying rack (small apartment) and my choices are either>dry with the heat setting in the dishwasher>drying rack on the dinner table>find something to put over the stove when it's not in use so I can put a drying rack there
>>22085671Two knives
>>22093268Dry it by hand with a clean kitchen towel.
>>22093279I can't do that for my bottles, funnels, or water carafe which are my real issuesIf it were just plates or something easy I'd do them by hand
>>22087142cooked steak again and did it this way, this worked great, thanks anon!
>>22093268Why not just let it air dry in the dishwasher?
>>22093330When I run it on the "air dry" setting stuff has a tendency to stay wet, but I can try to mitigate that by hand drying and then using the dishwasher I suppose
>>22092089depends on your counter space but also the size needs to be considered. if you buy a very large one there is kind of a minimim amount of food you can pressure cook. I have the counter space for a dedicated air fryer and separate multicooker so Ive never used the air fry function on my ninja multicooker. the giant lid is also heavy and cumbersome to clean, and you have to pull the seal out and clean it every time. or at least you should. if you only have the counter space for 1 single appliance then yeah I'd say get the huge air fryer / pressure cooker multicooker. but I feel having separate ones is ideal of you have the space.
>>22092089forgot pic. I actually have it in a separate room next to the printer because I only use it for pressure cooking and the internal cooking bowl comes out so you don't have to actually move the device itself ever really.
>>22084474Toxoplasmosis is based tho it boosts test.
>>22092831sounds like you read a recipe for beans(you don't NEED to soak them per se, doing so just prevents you from brapping for the rest of the day)>>22093268depends on how hot the dry setting gets to, and how fast. plastic can't get too hot without out-gassing/melting, and glass can't get too hot too rapidly without cracking (both of these things won't necessarily happen instantly, but repeatedly doing so will shorten both matierals' lives, as it's excessive wear and tear that they're not rated for). to be on the safe side, your best bet is to either let it air-dry in your dishwasher, or get a drying rack and place it on your table with a dishcloth or placemat underneath.>>22093320i'm glad it turned out nice and that i could be of help :)
>>22093336I had no idea newer washers had a literal air dry setting. What I meant was you could just put it in the washer without running it and let it dry as if you put it on a drying rack. I do that all the time when I have to hand wash stuff because I don't even own a drying rack.
I have an immersion blender, but idk the proper technique to use it desu, it always feels like i'm using it wrongwhen I use it to blend my veggie soups, the propulsion is so strong that it sucks itself to the bottom of the pot. if i let it suck itself flush to the bottom of the pot, nothing gets blended by the head, and if i tilt it and continue to blend so that there's some soup currents and solids can be carried into the blades, it starts vibrating against the bottom of the pot aggressively and makes an ungodly noiseif i give it some elbow grease and brace myself so that i can hold it in place with the blades above the bottom of the pot (but still immersed), it'll churn the liquid so much that it'll become a vortex, lowering the level of liquid in the center as it climbs the sides, exposing the immersion blender's head, which then starts spraying blended soup everywhere because it's no longer immersedi feel like a complete retard using this thing because no matter what i do, it feels like im using it wrong. is there some trick to this? it only has two speeds: too fast and way too fast
>>22093346why does the lid.... have a lid??
>>22093268
>>22091391mayonaise
>>22094034it's a pressure cooker and an air fryer. the lid that is attached to the unit is the air frying device. the one that is removable entirely is the pressure cooking lid. I don't use the air fryer so I keep the pressure cooking lid on it.
>>22093287bottles and funnels can dry anywhere. Just shake all of the water out of them forcefully and then put them away with the opening facing upward. they will eventually dry regardless of where they are. also if you want anything to dry quickly you have to shake the water off or out of it. if a plastic bottle is not dishwasher safe there's a high chance that it will warp severely when exposed to high heat. especially polyethylene which has a number 2 recycling number is very prone to heat warping. you have to remember that the heating cycle gets hotter than the washing cycle. the heat cycle is the destructive cycle for heat sensitive materials.you can also buy a bottle drying wand or simply create one out of a cloth and a stick. I have also dried bottles by simply shoving a cloth into the bottle. or buy a bottle rack and mount it to a wall.
>>22092831Why not start with making your own nuggets though?
>>22087021>vinegar, bicarbRetard alert
>>22087190You would have me know the mind of God? Such a device is blasphemous.
what stops me from going out to the fields at night and robbing the farmers blind?
>>22094691
What should I do with chicken stock?
Is consuming regular vinegar with "the mother" supposed to make you SHIT a lot? lol been years since I've shat this much regularly and I don't even really know where it is coming from
>>22094691Hobbit hands wrote this post
>>22094709soup. risotto. pan sauces. basically anything you cook with liquid.
>>22091391lettuce on one side of the patty + mustard on that bunslice of cheese on the other side of the patty + ketchup or hot sauce on that bun
>>22094709make rice with it instead of watersimmer some chopped veg in it, like peeled carrot and celery and onion for a basic soupmicrowave it in a mug and drink it>>22094851drinking vinegar at all makes you shit, your body thinks its producing too much stomach acidstop drinking vinegar like a nonce and eat some fruit and yogurt
>>22084339Drink up anonGlug glug
>>22084617You literally cannot beat cheese and cold cuts. Any kind of meat you got, turkey breast, ham, salami, whatever. Slap a couple slices ontop of a slice of provolone and roll it upAbsolutely divine
>>22086529>>22086521LolReminds me of that guy that inhaled a really spicy pepper through a bong and started suffocating
>>22086997I would recommend not purchasing used water bottles from strangers with aids to begin with anonThrow that nasty shit away
>>22087142Will try this next time I make steakI've never been able to do it properly
>>22091030I used to keep pigeons to eat on occasion because I liked the taste, but I stopped after I started losing hearing in my right ear. It just became unfeasble to keep shooting their heads off at point blank once a week with my .44. I cant cover my ears at the same time cause I need to hold the damn thing down with the other hand. Also my walls are basically fucked and will never be fully clean and fixed. When I decided to give it up, I just killed all of my remaining pigoens at once and made a large pigeon stew that lasted me about a week. Good times.
>>22091391>cheese - mozz>chickfila sauce>caramelized onionsIt really is THAT simple
What's a burger chain that still tastes good? Like you still eat it and you feel "yeah this is what a burger should taste like". Doesn't have to be great, but it should be a place that still tastes kinda real.The place I've been going to forever, the beef just feels so fake now, it tastes like clone beef or something, there's no life to it.
>>22092831What kind of recipe do you want neetanon?
>>22095350lettuce know when you do, and post results if possible
>>22095357try local joints
>>22095352>.44>for pigeons>point blankI can't tell if this is bait, it sounds just retarded enough to be plausible.If true, jesus christ, what overkill. Why not just behead them with a hatchet or big knife, or shit, even just snap their necks? Or use a .22? Or wear earmuffs or some other kind of hearing protection, like at least sticking spent casings in your ears?
>>22084337my jalepeno plant produced something like 40 pepperswhat's the best way to preserve these? pickling? throwing them in a ziploc bag in the freezer? drying them? if i were to dry them, how should i prep them, assuming i only have an oven?
>>22095357the habit, but that's a western US chain
Damn, thread dried up after the 4th, huh?
Just bought a bag of wood chunks. How many are you supposed to add to charcoal? I have a Weber kettle grill and have only been using charcoal until now.
my roommate keeps pulsing my coffee grinder like 1/2second at a time , over and over to a fine ground instead of just holding down the damn button for six seconds. is this harsh on the little motor or does it not matter?
>>22099405a handful or two, depending on how much you're grilling and how big your hands are. if you're using the whole grill, you want an evenly sparse layer over all the coals. you basically want to match the amount of coals you're using to however much space whatever you're cooking is taking up. the grill is a circle. your burgers are only taking up 30% of the circle? put in enough chunks to cover 30% of the circle, just under the burgers>>22099794it's probably fine, but there's also no reason to do it. coffee snobs will be like>"if i hold the button down then the coffee grounds will heat up from the friction and it'll ruin the flavooor"but that's only really a problem if you've actually got a discerning palette, you're using expensive fresh-roasted beans, it's a special occasion, and the beans are being ground for an extended period of time. there's zero reason to be doing it if you're just making regular coffee and it only takes 6 seconds to grind normally, the grounds literally cannot get hot enough for it to matter.
>>22084617Cock
Why does the first recipe result in soft and chewy cookies and the second recipe results in crunchy dense cookies? Not that there's anything going wrong with either result, but I want to know what the different ratios of ingredients are doing to the texture of the cookies. I'm gonna guess it's the added fat from the eggs making softer cookies, but I want a second opinion. I'll presume leaveners/salt/extracts have minimal impact on a cookie's end texture.
>>22100138sugar burn make crunch
>>22100138The water in the second recipe is interesting, depending on the cooking time I wonder if it adds to the crunchiness by interacting with the sugar
>>22097429I would pickle them, pickled jalapenos are great
Would you eat it?
>>22084337I want to start eating good food again, everything I eat is swill, all food tastes like garbage compared to 10 years ago. I started noticing this before covid as more and more ingredients were beginning to be halved and filler, starches, and shortening became the main ingredients of every food.I can't take it, where do I start. I only sauté foods, and make soups and stews.
>>22084774would washed animal asshole be fine?
>>22100376Dunno. Are you fine?
>>22100384im not washed
>>22100138sugar is a major structural component in addition to being a sweetener
>>22100326Idk what "it" isa mushroom and onion calzone?>>22100332>soups, stews, sautessounds like you've already startedif you're looking for inspiration, brown chef john's food wishes series of videos on youtubeif you're looking for a basic meal, do (brown) rice, beans, sauteed cabbage, and chicken any way you want it except deep fried (even then that's not too unhealthy when done at home. you could also airfry it or bake it for a healthier but similar tasting result). all are cheap, all are healthy
>>22084337>Stupid questions that don't deserve their own threadAm I gay? Are you gay? Is food gay?
>>22100605YesNoSometimes
Hi. I'm a 25 year old looking to escape NEETdom. I applied and received an offer to work at a grocery store full-time. Rather than eating out during my breaks, what are some easy to make meals I can pack for myself?
Hey guys do they breathalyze you when you show up to buy pic rel? Just want to make sure they don’t
>>22101006I loved working at the grocery store because I'd buy some fresh bread and get something from the deli to make a sandwich. Or just get something from the deli like Mac salad, the sushi, fried chicken, w/e.Otherwise, the answer of what to bring depends on what your work will have available in the lunch area.
>>22101006sandwiches & wraps. charcuterie/grazing food. leftover stews and such.
>>22084337Has anyone experience their face acne looking better the next day after drinking alcohol?
>>22101617booze thins your blood or makes your veins expand or lowers your blood pressure so you get more blood flowingi guess that either makes the rest of your face flush and blend better with your acne, or your body cleans the acne up faster because the bloodflow is carrying away the filth fasteridk, this is truly a stupid question
>>22101251I think it depends on if you drive there drunk or not
does anyone know if these scrubbers too rough for plastic? it came from a 'cusine-art' brand water bottle cleaning kit at grocery outlet. i just scrubbed my coffee layered plastic canteen with soapy water but the water came out grey colored like the canteen, not brown coffee sludge color. im wondering if i just scraped off some sort of protective foodsafe layer from the canteen.
the build up after two quick scrubs with soapy water
>>22084337You order pizza cause you want Pizza. I order cause I like the box. We are not the same.
i committed myself to defrosting 2 pork loin steks but im already feeling too lazy to do the pork and appleswhat should i make
>>22103009Slather those babies in a mustard based sauce and be done with 'em. Make a side of rice and veggies, or pasta or whateverLike this if you need reference: https://www.theseasonedmom.com/baked-pork-tenderloin/#wprm-recipe-container-42786Some tips that recipe doesn't include: > score the meat and it'll be better> Wrap in foil and close to keep it moist> Unwrap and broil for the last few minutes
>>22091710your house smells like absolute piss and shit, i promise
>>22091710If you really want to make a smell difference, pretty litter is shockingly good. It's stupid expensive but genuinely miles better than any traditional litter
>>22102170>>22102172toss the canteen, it's low quality trash that's flakingget a nice stainless steel thermos, preferably with no aluminum
>>22101694Forgot to check back but you were right. Somebody else drove me and I just didn’t say any words. They didn’t ask for id or anything so it was all good.
>>22100326The crust looks perfect, but the insides all look raw/uncooked
>>22103367Growing it up it did. It was embarrassing.You'll just have to believe me, my cats litter doesn't stink up my house. It's in a little corner of the basement anyways.
Does anyone have that comic that goes like "I've already imagined how your food tastes... Hmm, could use more seasoning".
>>22103380I've mixed the crystals with the Arm & Hammer Slide and it's a great combo. Perfect clumps and the crystals still do their dehydrating job. But yeah the crystals can be pretty expensive when I'm already buying the most expensive clay litter.
>>22088094It's all just tomato sauce with generalizations. Pizza sauce tends to be more plain. It's often uncooked like what the other guy said, but sometimes I've seen it cooked. Pasta sauce is often cooked even if just for a little bit, cooked with maybe onions and garlic, making this generalization a little more distinct to pizza. But if you use pasta sauce to make pizza, it's pizza sauce, so who gives af
>>22100138(see greentext in following posts for a quick dirty response to your question)Oh you definitely don't make cookies. There's a couple of issues here; see, there's this, key 'understanding' of cookies making that you seem to be missing by the looks of your post. Baker's percentages tend to only be used in like bread making since it tends to use simpler ingredients (although, the process isn't exactly trivial). It inherently prioritizes the flour by always giving it the 100 parts ("percent"), and making the other ingredients relative to it, and that sounds fine; bread has simple stuff, and it tends to be the dominant factor. But, it's generally more of a starting guideline - like, when you dust the table you're adding 10s of grams to the dough that actually matter, or adding more water. Hell, some baker's care about the current humidity.Cookies have their own issues. You generally don't adjust on the fly - it's almost impossible. For a large portion of cookies, you need to rest it. And even then, you only have a minor intuition on how it'll come out, seeing that you need to bake it to get the result. But if you do adjust, are you adding more egg? Are you adding more butter? I mean, you can, but you can't just add a whole egg for cookies! Nor a whole stick of butter! There's like 3 things that are wrong with this, and the shortest one to type out is that it's easier to add more dry ingredients than wet in cookies, so making flour 100%, gives, a sort of false intuition. It's honestly easier to focus on the egg and maybe butter if anything. Bread doesn't have this issue of working in prepackaged chunks. Your post posits ideas like "is more egg..."? But when you're working with like +6 ingredients, why are you asking "more egg" when you could equivalently be asking "less [other stuff]". Why aren't you asking "less flour" or sugar or butter which is much more easy to adjust in a recipe?
>>22104309The whole thing is flawed, but some ways of approach are better than others. Again, it's pretty hard to consider, "more egg". I would've liked your image much more if you did 50g large egg, or 20g large egg yolk + 30g large egg white as your 'normalization constant' for the first, and then 100g or 110g or 113g butter in the second. There's so little point to focusing on 1 ingredient to make generalized statement here.There's so much stupid variability in cookies that it's hard to answer such a question as yours in a short way that doesn't mislead you into believing "oh it's just [this], and that's it". No, it doesn't work like that with cookies. There are many a reasons why a cookie can be hard, why it can be soft, it's fluffiness, it's height, why it spreads the way it does (look up 'wetting' on wiki), color, and taste. You can read my posts < 4 min (my comp can), but a good cookie intro would take like a 30-60 min lesson, cause even though this is just a moron's chemistry, chemistry still has good complexity. Do you know how many snickerdoodle recipes there are (actually, it's much less than other cookies)? Do you think we've tried out this particular recipe proportions before and tried to vary it? Without having done this, all we got is intuition to go off of. And it's not just the proportions of ingredients that matter; literally how you bake the cookie is like 1/3 of how the cookie comes out.
>>22104311>quick response is in green (that, upon a rereading, I really hate)Still, I'll give you a simple dirty answer which if given from the start without the above 'responsible' answer, you would've been satisfied with cause you didn't know better. Funny you mentioned at the end of your post that you assume "[stuff] have little impact", cause >from the numbers you've given, I'd reckon the combination of the cream of tartar, the inclusion of the egg, and how the cookie is baked is very significant to that snickerdoodle's softness. And for the choc chip, I'd reckon the lack of egg along with the high ass amount of dry ingredients relative to the butter make it hard. The water does nothing in this context of hardness - the cookie would still be hard af and disgusting without the water. The water probably makes it a tolerable cookie to eat.Could I really say that no-water and with-water makes the choc cookie hard means the water isn't useful to understand? Looking from this perspective is dumb. It's much better to start off with a cookie recipe you understand, and see how changes to it change the outcome. Normally the cookie has an egg. From 110g of butter, you got 72g of water instead of 50g of egg - NOW you ask, what did this replacement do? Or, from 110g of butter, you got 72g of water instead of 72g of egg ~ 75g butter with 50g of water or egg. You have to ask these questions 1 at a time. To compare 2 whole cookies recipes and asking a difficult question of 'why' is gonna require a lengthy answer, as well as a good - not "right" - perspective. I recall seeing a SeriousEats article where this girl varies how she does the egg, and I'm like, ok, fun article to read, but the experimentation was so fucking dumb, the perspective was so flawed.
>>22085671use whatever blade you want, serrated, straight edge,but you're supposed to use 2 toothpicks to split the sandwich in two or use 4 toothpicks to make quadsthe toothpicks are to pin the sandwich together so it doesn't come apart when cutting it into pieces
>>22104309>>22104311>>22104316tl;dr and your tl;dr isn't helpful
>>22084337anyone know some good ways to scale a fish? I remember seeing some convenient if unconventional ones, but I cannot for the life of me recall what they were
>>22103873
>>22084337i have frozen lima beans that have been sitting in my freezer for a couple yearsare they still safe to eat? they look and smell ok
how do I know if I have an electric or induction thing? is there a test or something to look at? they seem to be visually identical, at least for some
>>22106002Yee, they just probably have a worse texture>>22107214Induction won’t get hot unless the correct pan is used. Just turn it on with no pan and see if it gets hotI’m pretty sure the manufacturers usually label them though
>>22084774Cats do groom themselves, that being said I don't recall if said self-grooming extends to their anus. Either way, I agree.
>>22084337I've never seen someone eat fresh figs. How do you eat fresh figs? Do you eat the outside as well or do you just scoop out the seedy pulpy bit? And if you don't eat the outside why do people always serve fresh figs like they're going to be eaten whole?
I've never had bratwurst or italian sausage before.which of the two taste closest to hillshire farm smoked sausage?
Was my grand slam supposed to come with sausage?
just got some habaneros for the first time.they taste great, was wondering how to use them when i wanted to spice a pan fried steak or baked fish.do i just mince some and add it to the pan?
>>22104309>>22104311>>22104316You said so little with so much. And for the record I'm well aware baker's percentages are primarily for cakes, I simply used it as a shorthand for conveying the ratio of ingredients between the 2 recipes. I deeply hope ChatGPT wrote this and not an actual human.
>>22107446Italian
>>22107462yeah, pretty much, only I'd cut them into strips instead of mincing them into little bitsif you're feeling fancy you can do the butter basting thing with your steak, and add the peppers in at the same time as your garlic>>22107446try both, they're both greatthat said, probably brats? they're usually more mild compared to italian, which tend to be somewhat spicier. the texture of brats is probably closer too
>>22107499>>22107528I'm asking because I'm trying to substitute that hillshire farm sausage with impossible sausage and I didn't know if brat or italian sausage would be a better fit for the substitution. trying to cut down on red meat after a health scare that happened this year
>>22107573For additional context the recipe I'm going with is typically that hillshire farm sausage cooked in sweet chili sauce with green bell pepper and onion and then poured over rice
>>22085743>>22087008double serving of kek
I dry brined a bunch of chicken but now I learned I need to leave the house for a couple of days, if I throw it in the freezer will it get a weird texture/taste? I don't want to just leave it in the fridge because it will probably be bad by the time I get home
>>22107214>thingPour a little water on top of the glass. If boils off, it's electric. If the water doesn't boil off, or if you stove beeps cause there's no metal on it, it's induction. If you meant the pan, then put a magnet on it. If the magnet sticks, the pan can be used on induction, else it can only be used on electric or gas
>>22108025How long have you already had the chicken? Was it previously frozen?
>>22108025it will be fine
>>22107573>>22107579so just to clarify, we're talking about Impossible Meat(tm) imitations of bratwurst/Italian sausages?
>>22084337I have 1.5 kilos of cherries, what should I do with them?
>>22107528cheers.also, damn, these things are spicy.i accidentally dipped my thumb into the sliced open pepper and it stung for a couple hours.tried some on some marinated chicken strips i had and it was pretty good, love the fruity taste
>>22108854>stinging fingersyeah, hot peppers can do that apparently, which no one ever talks about for some reason; they're all quick to point out to not touch your eyes or prick though.it's worse if you've been cutting up onions or tomatoes beforehand, because their mild acidity will affect your skin and allow the pepper's irritants to penetrate deeper. it's especially bad if you get a decent amount on your nail-beds, which are more porous than you'd think.i've started oiling my hands before working with peppers, or using food safe gloves if i'm feeling lazy.
How do I balance out salty flavors without just dumping sweetness into the dish? I love the way acid cuts through otherwise rich dishes, but I've recently been baking most of my food, so richness has become less of a problem. I've reduced the amount of salt in my food, but I want the balance of flavors to return.
>>22108987you can't really balance out salt, it's not like richness or acidity. you kinda just have to use less of it, and if you've used too much, then you need to dilute it by adding more of whatever you've added it, be it sauce, or pasta, or soup
>>22108615Eat them normal, sautee them (not mushy stone fruits are good for this), blend them for smoothies, for ice cream, ferment them, add to pancakes, blend to make a sauce (your choice to filter), add to jap curries or mexican mole, add to fruit salads, freeze the rest
I read that baking soda helps with browning. Can I add baking soda to any ol' bread loaf for a better crust? I know pretzels get boiled in baking soda water and those have wonderful golden brown exteriors.
>>22084337Can cats eat super supreme pizza
>>22109579>Can cats eat super supreme pizzaNo members of the allium family (garlic/onions) are toxic to cats and cause organ damage.
>>22109063Does blending them not also chop up the pits?
Is it worth it to pay someone to sharpen a cheap knife because I suck at it?
>>22109749do you also pay someone to refill your car?
>>22109568i guess so. don't add it to the dough, just wipe some baking soda water onto the outside before baking it. the crust will cook way faster at this point so maybe don't do it if your bread already gets a brown crust without the baking soda
How do I roll my dough into a proper rectangle and not the awkward oval I always end up with?
>>22109749sure. getting a knife sharpened is cheap, it's not really worth getting the stone and learning how to do it if you can get it done honestly. pay $5-10 to get it sharpened every few months to a year, and maintain it with a honing steel.im between.
>>22108943>it's especially bad if you get a decent amount on your nail-bedsgot some of that too. 24h later and i can still feel a slight burn if i try to grip something with my thumb. lession learned
>>22109824roll it out into an extra big awkward oval and then trim off the excess from the edges until it's a rectangleif you're trying to make a pizza in a rectangular pan, godspeed, cuz i haven't figured out how to do that shit well either
>>22110176>wasting doughThere has to be a better way.....
>>22109745Depit them. Also, blend and then cook them down into a sauce, I forgot to mention
>>22084337Why are you gay?
>>22110241it's not a waste, you roll out the scraps and either make garlic bread or a tiny pizza that you freeze for later
>>22107462If you fry them you're likely to gas yourself with pepper fumes. They're better used as a raw garnish or as ingredient for making a glass or sauce for your food.
>>22093385Maybe you should try reading the second half of that image you posted sometime when you get a chance
