What's something creative I can do with canned lentils that isn't just eating them?
Hard mode: I fucking hate lentils
So I just got hired in a mid level kitchen and today is my first day.
What do I wear /ck/ ?
over the holidays I've been trying to make good macaroni and cheese. I've been using a quick recipe that skips baking it in the oven. also I've had more success just using cream and butter as a base instead of making a bechamel. right now the part I'm stuck on is the taste. using a ton of sharp cheddar increases the salty and savory flavors I want, but it also increases the more overpowering sour fermented flavor. I figure I need to use different cheeses to balance things out. what other cheese is good?
here is the recipe for my latest attempt:
1/4 cup heavy cream
2 tablespoons butter
chicken bouillon powder
4 oz extra sharp cheddar
well this cow died for nothing
I work as a cook in Russia. Ask y questions
>How does one make Russian dumplings?
The only Russian girl I know posted some pictures of those she made for the first time on Facebook the other day?
>What food do you consume for orthodox Christmas?
does /ck/ know any good slow cooker recipes? or can recommend somewhere that does? just got one for christmas and I know it can basically do magic
Would you fornicate with Aunt Jemima? If she wasn't your real Aunt though.
Any of you guys eat at Amy's Baking Company before it closed down? Was it really as awful as the show made it out to be, or worse?
>trying to cook beans and meat
>spend 45 minutes just trying to defrost ground beef
>put half a pound into the skillet
>half of it ends up burnt, half uncooked because I didn't defrost properly.
>rush it and drop in two cans of ranch beans anyway
>meat still not cooked, beans now drying out despite constantly adding water
>don't know when I should...
Comment too long. Click here to view the full text.
>Let meat defrost at room temperature
OP do not listen to this Chipotle employee; that is how you get diseases. You defrost meat in the fridge, or in cold water which you change out every once in a while.
Also, do not ever use canned beans. Cook them yourself you lazy sack of shit.
Am I crazy for snacking on the salt crystals?
To me it's a very satisfying crunch and flavor.
It's also good for serving things on.
I'm trying to pickle herring and managed to get everything but the herring. Surprisingly none of the places in town have it but I need to get pickling. Any suggestions for an alternative fish to pickle? Similar as possible if possible
Meat thread! Did you visit you local butcher today /ck/
I prep 16 lunches at a time every 2 weeks by making mass quantities of beans and rice.
Give me your best beans and rice tips.
In return I'll share mine:
Use dried beans.
Use the bulk beans, they're cheaper and just as good.
Most recipes call for way too much garlic- this will give you gastric nightmares.
Don't forget bay leaves.
If freezing, make sure the beans go on top of the rice.
Red and black beans make the best beans and rice.
Mixing bean varieties might lead to a variance in bean mushiness which is either a plus or a minus depending how you like your texture.
Rice cookers are awesome.
Rice and beans form a complete amino acid profile. You could survive on this dish alone for a very long time.
WHO HERE /foodjar/
this thing is fucking memes
I can make two cans of anything in the morning and I have burn my mouth hot food all day and into the night.
I never have to get up from my computer
2 coca colas, $20 dollars ?!?
man I got overcharged bros :<