So, I noticed I have a jar of mayonnaise i my fridge and I don't want it to go to waste. What should I do with it?
I'm not that familiar with its uses, so what do you recommend?
Post your actual country and your drinking nationality
I got Portugal, and I'm American
Which foods don't sit well with your tummy, cu/ck/s?
Milk, cheese and ice cream.
It gives me the shits and makes me cramp up like someone just punched me in the stomach.
I eat it anyway though because fuck my weak ass genetics.
I'll continue drinking milk and eating cheese till it either kills me, or my body adapts.
what is the most god-tier rice senpai?
my vote goes to sela rice
Brownpill me on raw veganism. I know it's the best way to eat and has all kinds of health benefits, but I want the full details on just what I'll be getting out of it so I can better explain it to people without looking like an idiot.
whats your favourate weed foods and has anyone got any recipes and pics
do you toast your spices /ck/? i've just recently started doing it when i make chilli and it's pretty great. i stick all the paprika, cumin and ground coriander that's going into my chilli in a dry pan and heat it til it just starts to gently smoke, then get it all out of the pan and set it aside til it's time to use it. i can't recommend it highly enough, it's changed everything.
any other dishes it's good to do it with? any tips? spices it's particularly good with? any it ruins? tell me your toasty secrets /ck/.
tfw you find out you were peeling bananas wrong your whole life
Well it didn't cause me to get black eyes, go bald and grow facial hair, that's for sure.
there is no wrong way to peel a banana
hi co/ck/s whats your favourate calzone fillings anyone like kebab calzone?
what the fuck why do these even exist they're so nasty
Howw much to get blackout drunk?
Does /ck/ like marzipan? If so, what brand do you prefer.
What is the best way to cook and present water for dinner guests?
i like to put mine on a double boiler at about mid-high for 8-10 minutes before straining it through a cheese cloth into a non-reactive container. then i'll cover it in plastic wrap, pressing down onto the water to create a seal so it doesn't oxidize. you can get away with chilling it in the fridge for 4-6 hours before serving, but i like to go overnight just to make sure.
What got you into cooking?
Mum was chef, whole family big into food. Learn to cook from babby. Was a welder/fabricator originally, had a big bike crash, fucked up left side of chest. Couldn't do metalwork anymore, needed new career. Realised I like to cook, may as well make money from it. Never looked back.