Is this the most erroneously named fruit of all time?
They used to taste much better, enough to actually justify the name. They didn't look like that either. Farmers specifically bred the ones that produced the brighter red color at the tradeoff of taste and texture. The end result is what we have now: a nice looking red apple that tastes like wood and sadness
tl;dr consumer whores ruined a perfectly good fruit to make it look better
Whenever I make spaghetti and meatballs, it's never quite as good as that traditional secret family recipe "bolognese" style sauce where you just throw everything in a pot and simmer it forever.
The recipes are basically the same otherwise, I don't understand. Is there a way to get more flavour while keeping the meat and tomato sauce separate?
I've got the same problem, in the shows all they use for seasoning is pepper and basil, but my sauce always just tastes like... well, canned tomato. If I put in enough pepper, it becomes sort of hot, but still gets no flavour.
What do Americans find comfier at their BBQs, tendies or chicken sandwiches? I'm curious as my American friend told me recently that tendies were banned at his local BBW.
>non harbor city
>can only have third rate seafood in my regular diet
Looking to make an alfredo sauce and pasta dish tonight but I have no idea how. I have cream and butter - and mushrooms, shrimp, Brussels sprouts, broccoli, red pepper, mushrooms, oregano and some garlic powder. Tell me what to do boys. We dealing with 500g of penne rigate here
I would also appreciate an anon-tested and approved Alfredo recipe. The one I use is essentially a fuck load of butter, milk and parm melted together. It's serviceable but a little too rich - ends up tasting like nacho cheese sauce from a pretzel shop. Looking for something for along the lines of garlic cream
it would better if they made this game as a parody of the classic 'cool hacker' thingy, but no, they're being serious about it
Today's my birthday, in 33, what do I buy at McDonald's
Have you ever made Shakshuka /ck/?
How was it?
Yep, I make it at least once a week or more. I make a big batch of the sauce and freeze it in containers that are big enough to hold enough sauce for a three person breakfast (since there's three people in the house). I've been making it a long time, but once I made it for my family, they insisted it become a breakfast staple.
>tfw no test kitchen gf
itt: cafe ambiance for maximum /comfy/ feel
>imagine huddled inside on a cool rainy day
>cradling a steaming hot drink and your laptop or a book
>walk into new hipster cafe
>soaking wet from rain
>shit no tables
>Hold laptop book and umbrella while ordering
>hold 4 objects with 2 hands
>dump hot drink out on laptop as i spill my spaghetti all over the floor
>run out and never come back
Ill make it at home kthx
non-pretentious cafes hard to find but worth it tbqh
I had a craving for cream of wheat but I didn't have any farina. I did however have some cornmea. So I made some cornmea gruel. Does this have a name?
Food fail thread. Post failed/gross entrees.
What are some good Japanese ingredients?
What nutritions are important when making food? Just to be sure nothing lacks or missing
Dietary fiber, protein and by extension amino acids, vitamins, minerals, fatty acids (especially omega-3 is good because the body can break it down to everything else it needs), and some things to avoid because people generally get too much of them are saturated fat, cholesterol and salt.
This post is entirely correct but it'll make some clown come out of the woodwork to claim that saturated fat, cholesterol and salt are harmless and that the real problem is sugar (which you didn't even list, preposterous!)
Alright /ck/ I'm in need of some advice.
I've made BBQ sauce three times now. It tastes great and all, but I want it to be more smoky and spicy, it's a bit too sweet. What do I do to the sauce to make it smoky?
Literally just a little bit of liquid smoke
Despite what people think, it's not a chemical. It's just the smoke particles trapped in something, like an oil.
There's tutorials on how to make your own if you're concerned.
I know there's some fucking video out there about a guy who makes a makeshift reverse-gravity bong to trap the smoke in chicken fat.
If I'm using a moka pot, how much of a difference will I notice between buying pre-ground coffee beans and getting whole beans and grinding them myself? I'm thinking of getting a cheap hand crank burr grinder but want to know if it would be worth it.
Fresh coffee is always infinitely better than stale coffee.
Pre ground is never fine enough for moka.
My advice is to definitely get the burr grinder but do try preground so you can experience the difference for yourself. Then you'll feel better about the decision and know from experience that I'm not talking shit.
its the end of my day off and Im going to eat some spicy cheesw fries
Should you cook champignon mushrooms? Can they be eaten raw?
what do you fry eggs with? butter or oil?
Do you add salt to your boiling pasta? Just so you know, this slightly raises the boiling point of the water. It also helps if you cover the pot to conserve heat.
you add salt to the boiling water, before you add the pasta.
Just for the taste.
And covering the pot is just more energy efficient.
Add cover and slightly reduce heat or no cover. otherwise it will just overcook and you have to clean.
btw thanks for reminding me that i need pic related
>he believes in mamilegends
The only reason why the wooden spoon works, is because you cant close the pot with its cover anymore.
And when you still run on full power, it still overflows.
Not using the cover is just wasting energy.
ITT: Your favorite "secret" menu item
I'm a fairly decent cook and once in a while my gf wants to make the dinner. But she really don't have a clue. So I was starting to add a couple of spoonful of salt to the dish behind her back. Now we both agree that I do all the cooking in the future.
Am I a bad person?
why is there pizza so comfy?
Does this taste like salty milk and coins?
fucked up a ched veggie soup melting the cheese wrong. so now the soup overall is thin and the cheese proteins bound to the broccoli florets making them gummy. any way to save this.
also my refried pinto beans are bland. how fix
How do I make curry.
what do i use and what steps do I take
IT FINALLY HAPPENED
So what are some good non-drinking products to drink?
>Would drinking Fridge N Kitchen Vanilla Fresh Wipe Spray be bad idea?
>It seems to me to be basically a $5 aud vodka.
I was away for most of the summer. As such, i can see the booru wasn't really updated...
Any OC that I missed that needs to be uploaded? Anything you guys found that would be useful to add? I'm bored and in a data entry mood, so post them and I'll update the thing.
Your thread won't get any replies unless you ask Americans to talk about America, or you say something stupid so that people can elevate their self esteem by telling you how stupid you are.
I wish I could help to get the ball rolling by posting a recipe or two but I can't cook for shit so I lurk here to learn basic tricks and techniques. Unfortunately, though, after lurking /ck/ I can recite a list of every fast food chain in America but I still can't boil water in my cast iron pot without destroying...
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