Tofu is the Arch Linux of food.
Tofu love thread? How do you like your tofu?
What's the lastest photo you took of food, /ck/?
Kebab from Vert's and some pita chips with red pepper hummus dip
Dinner I made earlier. Been messing with a pressure cooker and saw a recipe for making french onions fast and wanted to try it out. Needed something it would go with and decided to make hamburger steak with it.
So earlier this evening I set my meat in a marinade that cointain the bad boy known as Chinese five spice powder. I made the huge mistake of throwing in one full Tbsp instead of one Tsp. Managed to get some of it out, but probably not all, the damaged was done.
I do wonder though, for future reference, what's a good way to battle this if it happens again? Now I just increased all the other ingredients for the marinade, but I'm pretty sure it is going to be a little bit funky and not taste as good as it usually does.
Not much you can do except add more of the base ingredients to make a bigger batch of food. We get these threads a lot.
I added too much of salt to my tomato sauce what can I do... make more sauce without the salt then combine them.
Will whole mung beans make me farty like regular beans? Can I soak them to un-fartify them?
This website lists the sum of raffinose and stachyose as 2.2%, citing OSU
This study found 1.9% in their sample
These values are similar to other legumes and will lead to flatulence.
Soaking reduced the levels to 1.5%, soaking and boiling to 1.3%. Sprouting reduced the value to 0%.
The beans in the study were soaked uncooked, however soaking after a short boil is more effective because it destroys...
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Im ging to smoke some meat in an outdoor smoker for the first time.
I'm going with spare ribs but had a few questions.
Dry rub or marinade?
What is a "mop sauce" and do I need one?
At what point to apply BBQ sauce if at all?
Do the type of wood chips matter?
Dry rub. You put the sauce on during the last hour. Yes, the wood chips matter. Don't embarrass yourself. Get mesquite or apple.
Also - don't fucking use the term cu/ck/s
You co/ck/ su/ck/ing motherfu/cker
I usually do a dry rub the night prior. Use some brown sugar in it also. Make sure to peel of the thin skin membrane on the bottom of the ribs by grasping it with a paper towel and peeling it back- trust me they will be way tough if you don't do that. I never add sauce during the smoke, but I like to add sauce of choice and finish on a medium grill right before serving. I also use applewood chips for ribs, not too intense. Keep temp at appx 250-275 for about 4 hours and they will be perfect m8.
>Im ging to smoke some meat in an outdoor smoker for the first time.
Take notes of the amount of charcoal you use, and what temp it gets your smoker to for future reference.
>Dry rub or marinade?
It's up to you, anon, but I prefer dry rubs applied the night before. Whatever you choose, it'll be best if left on for at least 3-4 hours.
>What is a "mop sauce" and do I need one?
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This is not OK /ck/
Some /b/astard posted this fridge a bit ago and wanted to share and see what your opinions are.
Also, general food storage and fridge rate thread!
>"if the order isn't out in twenty minutes you get half off"
Any of you faggots the ones who gave waitresses a hard time about this at Pizza Hut? You do know the fifty percent came out their paycheck right?
post a pic of something discontinued that you refuse to let go of. bonus points for unopened.
I've had this can of shark fin soup in my pantry for a couple of years.
It's illegal in the state I currently live in, and has since become illegal in the state I purchased it in.
Obviously not discontinued, but I don't see this thread getting too many other replies, OP.
Dumb question, but is it still edible?
Would the fact that it's expired make it legal due to it being unfit for human consumption?
It's probably legal to own, even if it wasn't expired (which it is). It seems like most laws just make it illegal to sell.
I've been wanting to make a thread where I open it and give it a try, but I've just never been in the mood, and now that it's expired I'll probably just open it and take pictures, because I don't want to get sick.
At least the first three ingredients are water, shark fin, and crab meat.
Screw Joey and Jack or whatever. Eric is our new lord and savior.
Seriously though, he does a pretty good job of providing us our weekly Japanese cuisine experience.
Has nothing on Ken's best bud, Paul.
When I make tuna salad, I use a hard boiled egg in it because my dad does and always did it that way. I've never seen it in tuna salad before. Is that weird?
BTW this is a sourdough tuna melt with sharp cheddar cheese
>mfw my school has a full surf and turf buffet complete with prime rib carving station
I'm about to have Five Guys for the first time in my life. What's the best food to order?
Stuffed shells, everybody! First attempt in my whole life, going off an old recipe my grandmother told me over the phone last week.
>you cooka da pasta justa al dente
>mixa da spinach witha da ricotta
>stuffa da shells witha da stuffing
>baka in da oven for twelvea minutesa
>don'ta sharea disa recipe witha anybody
>it's a family secret
I just made these and hung them to ferment in my homemade drying cabinet.
First batch so when all in with safety. Nitrite to stop clostridium and a lot of different lactic acid bacteria. Soaked them just before I hung them in a suspension of penicillinum candida.
Took 3 hours, and now for a 3 week waiting period.
I'll check pH every now and then.
What have you fermented recently?
I made about 3 kg, made a meatball with the left over chorizo meat, put in a bit to little Chili. Used bhut jolokia so might have been a little stingy to ensure they could be eaten. Taste was spot on though