Tell me a tasty and healthy snack I can eat a lot that is somewhat cheap.
I blew most of my paycheck this month on bullshit, I was left with $100 for groceries. I bought $80 worth of chili ingredients, and the rest I spent on bagels and stuff for lunches at work.
I'm going to eat chili exclusively for dinner for the entire month of August, do you guys think I can do it, or will I get sick of it 2 weeks in?
I made pizza with dough that's been in the fridge for several days. The bread tasted sour and yeasty, a hint of alcohol, though not unpleasant. Is this normal, should I throw it out or can I keep it
Protip: Lactobacilli responsible for sourdough do not work at refrigerator temperatures (or if they do it's negligible). Yeasts and other enzymes do, though. As long as the dough didn't have its structure eaten-up and wasnt overly wet (like OP's mom) it is fine. A week or more, usually, is pushing the longest refrigerator ferment you would want.
Hey /ck/ I just moved into an apartment that doesn't have a garbage disposal. I'm at a bit of a loss about how to clean my pans now. Do I just use a shitload of paper towels?
My past two apartments didn't have one. Fuck that, honestly. Garbage disposals make life so much better.
But yeah, all I can recommend is a shitload of paper towels. Paper bowls/plates can also make things easier.
After Sunday's porridge disaster, here's another bread.
Just getting warm...
Do you put yogurt in your naan?
I found it smells bad and does nothing for structure of flavor.
Is it worth driving 45 minutes out into the swamp to buy gator meat from a sketchy swamp butcher? What's a reasonable price to pay?
Culinary nightmares thread.
Does anyone have any tips on drinking/eating kefir?
I want to give it a try and I wonder if there are better alternatives to just drinking it plain.
What's a good chicken burger sauce? I'm talking a sauce for those breaded frozen patties.
What makes a great pizza and what is your favorite chain restaurant or store-bought pizza?
I recently went to Pizza Hut and the pizza was too fucking dry. It's like they barely put any sauce and cheese on it. The crust was nice, although maybe a bit tough. I think if a pizza is not thin crust it should be kind of gooey and sloppy, ya know.
Tombstone is my favorite so far. It's a nice middle-of-the-road 'za at an affordable price. Red Barron is pretty good but has a taste you can get tired of.
Now I'm normally a pepperoni and jalapeno faggot pleb
But this is the best store bought pizza I have ever had.
A pizza crust that caresses your tongue as you chew.
Melty cheese(s), not too brown, prefrerred greasy.
A nice, sweet but not too sweet tomato sauce.
Toppings that compliment the taste of each other as well as the sauce.
Is it possible to make cereal out of candy
I wanna to try this with my friend sometime
I'm considering spending the fall in the field of fast food cookery in hopes of improving my skills before entering culinary school in Spring of 2017.
To me it makes perfect sense:
>earn a competitive wage in a fast paced work environment
>learn the ins and outs of the grill and fryer
>explore basic sanitation and proper kitchen habits
>selectively source edible vegtables
>learn about the profit margins of selling soda to customers
Has anyone followed this pasta before? In my opinion, the logic is flawless.
haha you get no skill development in fast food. It won't teach you to cook what so ever. All you do is heat up ingredients and throw shit together.
If you learn something significant in the kitchen from a fast food job, life might not be for you.
>>earn a competitive wage in a fast paced work environment
>>learn the ins and outs of the grill and fryer
>>explore basic sanitation and proper kitchen habits
>>selectively source edible vegtables
>>learn about the profit margins of selling soda to customers
why do americans eat chocolate bars with knife and a fork?
Are there any good toppings for pasta that don't require refrigeration?
What's the best food city in the USA? My vote goes to New Orleans, but I'm open to suggestions.
Depends on what you're into.
Portland has some great food going on (or HAD, the californians have turned every other shop into an artisinal salt distributor)
Otherwise the south for bbq, the SW for mexican, the midwest for casserole
Sup /ck/, I really screwed myself this time and I'm looking at a possible 1-2 year sentence. I've been locked up before, but never for any serious time so I never bothered learning any legit prison recipes and used 95% of my commissary to get high. I was hoping maybe a couple of heads here may have some experience in the correctional culinary arts.
There are plenty of recipes I've found online, but I'd rather get some first hand advice from those who have had the joy of prison cooking (or just tried recipes for fun). I'm not sure if I'll...
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Got buzzed and accidentally hit someone. A kid was in the vehicle so the sentence was doubled.
Does anyone on /ck/ have their own garden? Herbs or vegetables, I'm wondering if it tastes any better than the store and if it's worth the effort.
I have a few potted plants, Experimented with a few things, the only one that does well here in the desert is cayenne peppers.
Those are better than any red pepper flakes you can find in stores.
Yes. Couple of heirloom tomatoes, peas, rosemary, basil, lemongrass, and some opium.
Fresh herbs are much better than dried, and personally I hate buying them at the store. Either the store doesn't have what I want, or it can be really expensive. And for tomatoes nothing beats home grown.
I just have a couple small pots with herbs that I grow inside. I think it is worth it because you can get fresh herbs year round for almost no effort. Definitely cheaper and easier than buying fresh herbs from the market, and noticeably better tasting than dried herbs in plenty of dishes.
Any interest in Old Bay Seasoning?
Anyone here from Philadelphia?
If so where are your favourite places to eat?
literally why the fuck would you
If you want no calories drink water
If you want to drink a coke you just drink a normal coke
what the fuck's wrong with you
Im about to pay some wog tradie 200 dollars plus 500 dollars for supplies to build a woodfired oven in my backyard. Is it worth it? Does anyone has experience with traditional wood fired ovens?
For me, it's worth it to me.....but if you are having to ask the question if it's worth it on a chinese frog posting forum, you'll probably use it 10 times the first 6 weeks you have it then never touch it again....
Post your dinner /ck/
I made stuffed Cornish game hen, sautéed green beans with red onion and tomatoes and whipped red potatoes with sage.
If you opened a jar and it didn't pop, would you throw it out?
Maybe I'm slow, but these things were at the grocery store today.
Anyone have good salad recipes?
I tried this tabbouleh salad tonight:
Tasted pretty bland.
Last weekend did a greek salad (with scallops and pasta) that came out okay, but I went overboard on the dressing.
Seems like a reasonable salad but would need more than 1/2 tsp of salt to taste good for me.
I like this recipe in spring and summer. Fresh oregano and good wine vinegar make it.
Rice, Bean, Corn & Oregano Salad
2 tablespoons red wine vinegar
1 teaspoon chopped garlic
½ cup extra-virgin olive oil
2 tablespoons chopped fresh oregano or 1 tablespoon dried
salt & pepper to taste
1 cup long-grain rice
1-1/2 cups fresh corn kernels (shaved from 2 ears) or canned
1 15-oz. can black beans, rinsed & drained
1 15-oz. can garbanzo beans (chick peas), rinsed & drained
2 cups grape tomatoes or halved cherry tomatoes
3 green onions, chopped
1 red bell pepper, chopped
Cook rice, transfer rice to strainer, rinse with water to cool, drain and set aside.
Whisk vinegar, garlic, oil, and oregano in large bowl. Season to taste with salt and pepper. Add cooled rice, corn, black beans, garbanzo beans, green onions, bell pepper and oregano. Toss to combine. Let stand at room temperature 30 minutes to blend flavors. Season salad again with salt and pepper to taste, if desired. Cover and refrigerate.
>Seems like a reasonable salad but would need more than 1/2 tsp of salt to taste good for me.
Yeah it for sure needed more.. something.
Also I think I didn't chop the mint fine enough. It called for chopped mint, but I think minced would be better. Like some bites got a huge amount of mint, then others not enough.
>I like this recipe in spring and summer. Fresh oregano and good wine vinegar make it.
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What's the most expansive meal you've had?
I swear this isn't a troll thread. My buddies dad is a 70 year old life long chef whose dying.
He's always had an interesting sense of humor, especially around cooking. And I know for a fact he would enjoy watching all of the fucked up retarded "Ja/ck/" webms.
Could you guys dump them for me what you got. I don't have any saved.
I want to put them all on a dvd so he can watch em.
...no, im not trying to kill him via a heart attack
Food that makes you lose self-control.