Venison burger suggestions?
Have alot of venison at the moment. I'm pretty good at cooking with it but looking for some help with burgers.
How do you make your venison burgers /ck/?
Not interested in any recipe which includes adding pork. I have some beef fat that I can add.
What ratio of meat to fat should i use?
What seasoning do you guys use?
>What ratio of meat to fat should i use?
Grilling over a flame? Go ahead and use 70/30, like a nice chuck burger. the smoke from drippings add flavor.
If you're griddling, I wouldn't want to deal with that fat that is rendered, so I'd get it back to 85/15.
Season how you like of course. I'd add marjoram or summer savory to the loads of garlic.
Rate my meal
How do I know lupini beans are ready for brining and eating?
The beans have been getting water changes twice a day since Sunday, and as of yesterday they taste pretty much neutral, but the water still gets noticeably yellow within a few hours of changing.
>browsed /ck/ for a year or two
>developed Inflammatory Bowel Disease about six months ago
>tfw looking at all the food I can't eat
You guys should really appreciate being able to stuff yourselves with good foods, don't take it for granted. You never know when your guts are gonna turn against you.
>no need to restrict my diet
>just repeated drastic surgery as all my digestive internal organs are proceedurally removed and I shit into a bag attached at the waist
Count your fucking blessings
How do you like your carb, guys?
I'm partial to this recipe: https://www.youtube.com/watch?v=KeGQ9jl0wJg
Cream doesn't trigger me. Cream cheese and milk don't trigger me that much, but
>cooked nothing like carbonara
What in the flying FUCK does this have to do with a carbonara? This is as bad as that handicapped vegan woman who blends cauliflower and calls it mashed potatoes.
I am going to acquire a sauce made out of Trinidad Scorpion Moruga peppers.
Looking for a dish to make and eat with the sauce. Which dish would emphasise the taste the most ?
going to jap restaurant for the first time,any stuff I should try?
ITT: "foods" that make you cringe
> cheese singles i.e. rubber squares
Pizza time everyone
Anyone spot the glaring error with this?
>there are people out there who think grass fed beef and dairy is a meme.
As a proud Irishman I can't understand this level of autism, if it ain't fed on grass and/or silage it tastes like shit and isn't worth it.
How important is Quality to you when it comes to food, /ck/?
I am getting ready for valentines day and making chocolate from scratch, but how does one make chocolate creamy and not so solid? I've got limited cocoa butter to work with so I don't want to trial and error with various recipes.
Anyone have personal tips?
Also personal recipes or recipes you like if you have em, or favourite flavours.
Do you ever think about the environmental impact of your food? Is there anything you won't eat because of the effects on the environment?
The only things I won't eat right now is eel, due to it being endangered, and farmed tiger prawns.
I also try to eat organic bananas because I've heard the pesticides they use for the regular ones are particular horrible for the workers. I think eating organic because you're afraid of eating miniscule amounts of pesticides yourself is pretty silly though.
I protest eating oysters because they're too important to the chesapeake bay to be eaten. I like how flying dog brewery in Maryland makes an oyster stout that literally kill oysters and donates a portion of the profits to the oyster recovery partnership. Textbook definition of hypocrite. So I also protest that beer
beef and pork and dairy and leather. Also try to eat family's food before it expires. A lot of food comes in excessive packaging which is frustrating. We produce a lot of garbage.
I paid much more attention to this when I lived alone. I am disabled and do not buy food anymore... am the only one in the house who gives a shit so I live and let live. The high price of beef keeps them from buying it though.
Word, someone else who cares about the oysters in the Chesapeake. Oysters are tasty, but the Bay is a mess and the last thing I want to do is be a part of fucking it up even further.
I feel like these are undervalued, and haven't really been used outside their culinary origins
I use them mainly in asian food, but also as a steak marinade and an addition to duck
my gut says they should be made into a paste and used to impart a very strong flavour to a garnish ingredient
not even a little bit like pepper, they are a spice that really stands alone
the stand out characteristic is that they kind of numb your whole mouth andmake your tonge numb
for that reason they don't sit well with many things, mainly paired with hot hot chilli to make sichan food that is close to poison