Need instructions to make an omelet with minimal ingredients delicious.
Why does my asshole burn every time I eat garlic?
Seriously, fuck garlic.
You're lying, fuckface. None of the organosulfur compounds responsible for garlic's bite make it past digestion, nor cooking. They're unstable at heat, acidity, and to oxidation. Capsaicin, however, (responsible for spicy, hot taste) does. Are you seasoning with chili powder or similar along with the garlic? Otherwise just piss off with your false-flagging.
There is nothing better than this
Battered sausage chips curry sauce
Prove me wrong
>Pro Tip You Cant
Alright /ck/, let's try to make a curry. Some sort of jalfrezi thing maybe, wish me luck.
This is mostly cumin and coriander, along with a bit of cinnamon, pepper, mustard seed and celery seed.
Clockwise from the top:
salt and failed attempt to grind chilli flakes
fresh chillies instead
The burnt on residue adds flavour.
>visit family and friends in chicago
>gf want's to go to a few some quasi pseudo fancy zagat rated places while were there.
>concede to go to one because of centralized location to meet up with friend
>mediocre meal, bill is $100 for 3 lunches
>Next day we go to Portillos
>She does it out of being a good sport for me but complains she doesn't want "that kind of food"
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>I never understand why people equate price to quality.
There isn't a strong correlation between deliciousness and price. Many delicious things are cheap, and some are very expensive. The middle ground varies wildly.
But price is generally about assuring comfort level. Rich people go to expensive places because they're comfortable with deferential service, food that looks a certain way and (most importantly) dining with their own kind, since the price is usually enough to keep the poor and middle class out. They don't worry about how the food is sourced because they take it for granted the chef is getting the best available.
The poor will flock to places that offer cheap deliciousness (usually in large portions, because getting their money's worth is important to people who don't have that much). The food will be lacking in vegetables and made from the cheapest possible ingredients, but it will often be as delicious as what rich people eat - just much less healthy. This is why when you look at the people eating at places popular with the poor you see a lot of fatties.
It's the middle class places where things get fucked up. Because the middle class has other priorities than deliciousness. They look at what the poor eat and want something "healthier". They want vegetarian and gluten-free options. They want to feel like they're in the know, so they go to places that serve food that's in line with current food trends as they understand them. They're impressed by locally sourced and organic ingredients. They also want "healthy" options, because they're terrified of getting fat (or fatter). And most of all they want to eat at a place where the prices are just high enough to keep out the poor, so they can feel rich for an evening. This is why most middle class restaurants are a waste of money.
Redpill me on milk /ck/
Should we drink it daily?
Is it really good for our teeth/bones?
Is it only for children?
>should we drink it daily
yes, it's tasty as fuck and goes great in quite a few dishes and deserts.
unless you're intolerant to lactose, then, no
>Is it really good for our teeth/bones?
Yes. it won't grow a arm back. but it's great for teeth and bones
>Is it only for children?
no. people bitch and make fun, but no one turns down cookies and milk.
Your body stops absorbing calcium after 25. You've been lied to your whole life by the milk industry. Even As a kid you don't need as much calcium as the milk industry says. Milk is nothing but fat and sugar
That being said if you like it drink it. But there are no health benefits.
From what I've heard, all that "it does a body good" shit is bullshit. It doesn't really help you bones, but it is a decent source of protein. Also, someone told me the other day that alcoholics drink it before drinking booze to coat their stomach and prevent further damage and exacerbation of their ulcers. So their are many benefits to milk. However, in many cases, patients said milk and other dairy products contributed to their stomach pains. One time I had mild inflammation in my stomach and I would get horrible heart burn. I thought it was from alcohol,...
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I bought this beef tenderloin and I just finished feeling it up here at home.
Some pieces of the fat were solid and I could snap them in pieces.
What's up with that?
who /truffleoil/ here?
I know opinions can be pretty polarizing on this stuff, but I honestly can't get enough of it. it's fucking amazing on pizza, or really anything with cheese for that matter
How'd i do /ck/
Chuck roast in oven
ITT: Picture of food you made at work
How did I do?
Nori-Tempura Crust, Sudachi Glaze, Purple Sticky Rice, Coconut, Cashew
ϖ Crispy Tuna
ϖ Purple Sticky Rice
ϖ Chopped Toasted Cashews
ϖ Coconut Puree & Powder
ϖ Broccoli Puree
ϖ Dehydrated Broccoli
ϖ Sudachi Glaze
So I started some chicken stock but went out and was gone longer than I planned. The stock reduced to maybe 200ml. Once it cooled it was really gelatinous and smelled pretty good. Can I just treat this as super concentrated and dilute it as needed?
As long as it doesn't taste burned, yeah. Ideally your stock will always be super gelatinous regardless of if it's reduced insanely or not. More chicken wings help on that front, between the wee bones and skin/cartilage.
Basically, if it tastes good, use it.
I made chicken stock yesterday. Usually I reduce it until there's about 500ml left. I used 2 chicken carcasses and 1 hind quarter and I didn't bother to roast anything and flavour was still really good.
I have about 2 pounds of leftover pulled pork and I've run out of ideas to repurpose it. I've had sandwiches for days, I made fried rice yesterday. I'm thinking some kind of pasta dish, but I'm not so sure a tomato-based sauce would be good. The pork is already plenty acidic between the vinegar, crushed pineapple, etc.
Any thoughts on interesting ways to reuse this?
Post your bacon grease collection, /ck/
Pic related, the product of 2 pounds of bottom shelf store brand bacon.
HOW is there not a sticky with recipes that are worth it to be on there.
It could put an end to the "I'm a poor college student" or "I have 20€ for the rest of the month" threads.
Sample grocery posts and recipes using cheap staples, giving links to good YouTube channels, basic cooking tips, etc
Hey /ck/ I will be going backpacking to Thailand soon and one of the tips I keep getting to spend less money is to eat local foods. However I don't I have ever eaten thai food and to be honest it looks all pretty bad. Please convince me Thai is good and show me what to get