I went to my friend's house and this is what he was having for Breakfast. It's pasta, ranch and croutons.
SO YOUR FRIEND INVITED YOU OVER AND PRESUMABLY OFFERED YOU BREAKFAST, WHICH WAS APPARENTLY NOT SUITABLE TO YOUR TASTES, AND YOU DECIDE TO REPAY HIM BY ATTEMPTING TO MOCK HIM ON THE INTERNET?
YOU'RE A PIECE OF SHIT FRIEND.
Explain this bullshit, /ck/. Who's the autist that thought that it was a good idea to sabotage the customer's experience of dipping a nice hot fry in a side dish of cold, refrigerated ketchup? Whoever did this needs to be gassed. At least the burger was good.
>putting fries directly in ketchup so they get soggy unless you eat them right away
>that tiny portion of fries
>serving them in some bizarre shot glass
>that tiny burger
What hipster shithole did this come from?
Can you say you've made bread if you're using a machine?
show me your spice rack I got none and need ideas.
Alternatively, show me your spices, spices are not sauces, some ingredients are ok.
Start with a peppercorn grinder and salt. Add stuff as needed. Cumin, oregano, parsley, and maybe rosemary are good enough to start with.
If you really want to improve flavor try getting the seeds whole and grinding them yourself in a dedicated coffee grinder just for spices. I think the most important spice you need is pepper though, you can get by with just salt and pepper for a ton of things, especially considering how flavorful freshly ground pepper is.
I have the spices, just too many, my pantry is full of stuff because I stock up on kitchen stuff. so my counter looks like op pic.
I make curries and sauces and soups, I usually do Chinese, Mexican, Indian, Italian, and some baking. thing is I don't want to bury a spice can somewhere and dig it up 3 years later.
More like turd-meric
Thoughts, feelings, and analysis of Moon Pies
I am attempting to cook up a "basic" food list so I can get my food expenses in order:
Eggs, Cheerios and walnuts.
PBJ sandwich with whole grain bead.
Mon/Thu: Canned peas, canned pineapple and rice
Tue/Fri: Canned tuna, canned peaches and soybeans
Wed/Sat: Canned chicken, canned pears and almonds
Sunday: Leftovers or Burger King.
Drinks: milk, orange juice or water
Am I missing anything here?
American. For context, I currently get fast food at least two if not three times a day.
Daily Reminder: Cereal is for babies
Is there a guide or infograph or anything that shows a good how to for an herb garden?
>browsing caldo de res recipes in a restaurant (i don't socialize well with my relatives
>uncle leans over and practically yells in his goddamn bonobo chimp tone:
>"HAHA ANON, RECIPES? ARE YOU TURNING GAY NOW?"
>feeding yourself autodetermines your sexual orientation
I'll never understand normies.
Let's talk party dishes.
What are your plans?
What are you making?
Can't go wrong with stuffed mushrooms.
Neufchatel cheese mixed with spicy sausage is a pretty good filling inside portobello mushrooms.
Last time I made it, I cooked it with a bit of garlic, then sprinkled it with a mixture of truffle salt and grated pecorino romano. The dish didn't survive 30 minutes; it flew off the plate as soon as I set it down.
I'm making rompope. What liquor could I mix it with?
What is some good poverty/plebian food?
>one that I like is buying oats and lentils in bulk
>also can you make mashed potatoes with out butte, cream or milk?
Ever have this?
Or anything like it?
The label at the deli said "American Chop Suey".
Post God tier chip brands and flavors. Pic related
When's the last time you went to a good old-fashioned Jewish deli, /ck/?
Because it was never cooked. Most pickles are heated as part of the canning or "bottling" process. That makes them take on a darker green color and have a limp texture. But if the pickles are made without cooking them they won't turn dark.
Same reason why canned green beans are more of a "army green" color rather than bright green like fresh peas are.
Hey burgers, what's your opinion about this restaurant?. I always wanted to try it.
I've got a single giant sweet potato left in my pantry. What do?
Ever have Egyptian food, /ck/?
what about a hasselback apple?
Actually, it's fine. Assuming we're talking pastry, opening up more surface area for caramelazation in the apple is fine, and a potentially impressive display piece isn't bad.
It's note purely dumb, but in the context of unnecessary labor and meme food, it's probably not worth it. A dessert roast apple is fine, and if you wanted to "elevate" an apple and accompany it with savory ideas, the hasselback apple isn't a terrible idea, though I think it lacks elegance and is...
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I just made a lovely recipe for some pork that I had last night. It was delicious so I thought I should share.
Balsam-glazed Double Cooked Pork
500 gram pork loin (preferably a single piece)
1 small onion
3 cloves garlic
½ tablespoon olive oil
1 tablespoon oil (doesn’t matter what kind, just not olive oil)
1 teaspoon sesame oil (preferably black)
2 teaspoon white sugar
3 tablespoons balsamic vinegar
1 teaspoon Chinese cooking wine
1 teaspoon salt (for brine)
½ teaspoon salt
½ teaspoon pepper
1. Add the salt for brining and 2 cups of cold water to a large bowl. Place pork in the bowl and set aside for between 15 minutes and 2 hours
2. Finely dice the onion and carrot. Add olive oil to a very small pan or pot and bring to a medium temperature. Place onions in the pot and cook for approximately 3 minutes. Whilst cooking the onions, proceed to finely cut the garlic. When finished cutting the garlic it should be time to put the garlic with the onions. Add sugar, sesame oil, pepper and cooking wine.
3. After 5 minutes add the carrot, salt and balsamic vinegar. Reduce temperature to as low as possible and occasionally stir. If small bubbles are not appearing after 5 minutes, add 1 more teaspoon of sugar. Cook for 5 more minutes then turn off the heat.
4. Get a large pan. Add cooking oil to the pan and bring to a very high heat. Once pan is hot add the pork. Sear all sides until quite dark brown (3-5 minutes per side). Once the entire surface of the pork is thoroughly browned remove the pork to rest for 3 minutes or so.
5. Bring oven to 180 degrees Celsius. Oil a baking dish very lightly and place the pork in the oven. Cook pork for 15 minutes, flip and cook for another 15 minutes.
6. In the last 5 minutes of baking the pork bring the sauce to a low heat.
7. Remove pork and rest for 10 minutes.
8. Serve by adding sauce to the top of the pork. Goes well with creamy mashed potatoes and roasted garlic.
>people tell me Corelle plates poverty tier
>you're supposed to use these heavy porcelain plates from department stores or Crate and Barrel, anon
Why do people do this?
What's wrong with cheap, light, and sturdy?
I usually feel the need to eat meat with almost every meal, but I've recently noticed that chocolate seems to work as a substitute.
Can someone explain the gastronomy behind this?
what eat now /ck/?
many dish now eat
If I want to get into drinking scotch what should I start with?
Single malt. Like Anon said, something pretty old. Pour it over ice in a tumbler and enjoy the way it slowly gets weaker as the ice melts. If it's too strong all you have to do is sit there for a couple minutes it's a classic ritual.
ITT meme food that isn't that bad.
I love seaweed but I hate that kind. It's extremely salty and taste like sesame oil.
Pic-related however, is god tier
at this very moment im ovening a pizza made with 15 day cold fermentation dough.
am i gonna die?
You will die... but probably not from anything to do with this.
Your dough might actually taste a bit sour at this point, depending on whether or not any critters started playing with your yeast. There shouldn't be anything toxic in there.
I'm guessing your dough was very easy to stretch.
How does an American go about procuring this Scottish beverage?
Fried potatoes stuffed with meat
would you drink delicious bhang, lads?
I would 100% try bhang
>work at a pharmacy
>Indian chick works there
>"oh my brother isn't feeling well"
>"did you give him some bhang"
>her eyes light up
>"anon how do you know about that"
>"I'm a man of the world and also a stoner"
I want to make some kind of dessert to bring to family for Christmas dinner. I can make pies fine, and I always make the eggnog, but I was wanting something a little rarer, something most wouldn't bring. My mom used to make a Christmas wreath bread, but it's incredibly complicated. I can do it, but I want to be lazy. Do you have any recommendations?
A nice pavlova would look festive and be delicious. You just make circles of merengue and layer them with freshly whipped vanilla/rum cream and seasonal fruit.
It looks so fancy and tastes great.
Hmm, my grandmother always makes Christmas jewel cookies. They're pecan shortbread with those red and green candied cherry and pineapple bits. They're like crack.
Raspberry dollies with coconut and a chocolate swirl are also good. Make a blondie base mixed with toasted coconut and almonds, spread raspberry jam when they're halfway done and put it back in with foil over the top so it doesn't burn. Sprinkle with more toasted almonds before the jam cools and drizzle it with chocolate. It's so good.