I'm going to Pittsburgh for some reason this weekend
Haven't been in a decade, so my food knowledge of the town is outdated. The Strip used to be where you went for decent Greek and Italian. There were other Italian neighborhoods, too.
I am the Master Pickler. I pickle thing.
Do any of you pickle as well? Give me some tips. How to make my cucumbers and cabbage taste even better. What is your secret ingredient?
Yep, I pickle stuff. Cucumbers with dill, radishes, shitake mushrooms, radishes, peppers all pickled in vinegar. I also make kimchi (lacto fermented)
I'm currently getting more into fermentation. I have two batches of hot sauces going: one with thai red chili, pineapple, and papaya and the other with habaneros, onion, and mango.
thinking about getting into vinegar making too.
Have you heard about anyone producing fish sauce? Can I make it without stinking up the entire house?
What are the name of those old school frosted things.. it's almost like a cinnamon roll, but they're not cinnamon flavored, and it's not a roll. It'd come in a corrugated paper tray, and was probbaly like 8"x10". I think there were indentations to indicate multiple pieces. I want to say they were strawberry sometimes..
I don't even know how to search for it. It's not cake, and it's not exactly pastry.
I'm having tacos.
I'm getting all of my wisdom teeth taken out tomorrow.
What should I dine on tonight as my last solid food for the next week?
Dear cu/ck/s. I am in need of advice.
I have recently applied to a job situated in the vast polar wilderness and will have to suffice with institution foods while there. The thing is I claimed during said interview that I have no problem with this and am happy with whatever I am served.
This is untrue.
I am a very picky eater and I worry that my food preferences will degrade my experience in the beautiful lands of ice.
A selection of my principles:
All industrially processed foods is garbage
Pasta is like plastic and plastic is not food
Pizza is a sandwich...
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Has anyone tried to make one of these? They look fucking amazing.
What is with all of these milkshake webms and videos overfilling the glass and then dropping extra shit on top that will just have to be fished out and eaten with a spoon later.
It's just unappetizing
Hold one one fucking second you cocksuckers, clarify some terminology for me
So putting milk, ice cream, and ice (and other ingredients) into a blender, and blending it until its a watery stew of cream, ice crystals, and sugar water is a "milkshake," correct?
So what is it called when you put ice cream and other crushed solid ingredients in a large cup and, by hand or machine, stir it until it achieves a thick, heavenly, orgasmic consistency?
How was sliced bread invented in 1928 when French Toast existed for much longer?
texas toast is sliced a little thicker and it's the same bread by the same brands. It's like 1 inch or so thick so like 2 standard slices put into one. It works great for french toast. I think it is called texas toast because of the whole "everything is bigger in texas" thing.
why do people COMPLAIN when they don't get foam on their beer?
that shit literally is a scam. some tavern owner somewhere must have said 'ill make out like the foam is the best part' so he could charge the same price for LESS beer.
The foam tastes disgusting. Why the hell do people WANT it?
What food or beverages you like most people would consider disgusting?
The most peculiar acquired taste I've ever come across is pic related.
what are your opinions on plate lunch?
how do you like your coffee /ck/?
I had planned on enjoying lunch at Olive Gardent this afternoon but had a very unpleasant experience. I often enjoy the $5 lunch special of unlimited soup, salad and breadsticks.
I was seated in a particularly sunny part of the restaurant and I was uncomfortable. I asked my server who looked to be a college age female if I could please be seated somewhere else. She rolled her eyes then obliged.
I placed my order for the unlimited soup, salad and breadsticks and made sure the salad and Italian wedding soup had extra cheese. This meal offers excellent value since the price stays the same regardless of how much you eat.
I could tell that my server was getting an attitude after I ordered my second salad. By the time I competed my meal, she was so rude to me.
I had three bowls of Italian wedding soup, two salads and six breadsticks. Overall, a mild, pleasant lunch. However, I believe I was treated poorly because I am am white and people seem to be disgusted with most white people these days.
What is your opinion of waitstaff that treats people differently?
I rarely go there anymore, but service have always been good. The last time I went, it was after Christmas and I got a gift card from the company.
I hate how appealing their stuff looks on their menu, but how consistently terrible it looks and tastes.
I like trying new things at restaurants and I haven't eaten there in years, so I forget that trying new things isn't a good idea at the Olive Garden.
Also, why do they always play Michael Bublé so loud?
What is/was dinner like for your family?
>mixed-ethnicity family of six
>father often away on business
>household help eats with us
>everyone has a role in helping to prepare dinner, even three-year-old me and wheelchair-bound brother
>we eat, chat and be happy
Then wheelchair bro died and everything changed.
Do you put ice in your milk?
And here we have a pomme frites with a zesty redfruit reduction...
wave cooked chicken tubes in split buns
egg and oil sauce
and tumeric paste
complete our neapolitan sauce.
what are some easy and preferably cheap recipes with lots of fiber? I don't get enough in my diet eating just spinach and carrots.
Start your day with a high fibre cereal. Oat bran is nice if you want something warm.
Eat more beans, peas, lentils, etc. Especially black and lima beans.
Snack on nuts in the afternoon. Fruit too, like blueberries, unpeeled apples.
Eat more vegetables with your dinners. Brussels sprouts and broccoli especially. Roasted sweet potato.
What makes the simple Bacon and Egg sandwich so delicious?
So I'm watching this documentary on Sicilian food and they're showing these corner shops and street carts selling arancini, horse meat, and traditional Sicilian pizza. Why doesn't that traditional, raw, natural shop exist in the United States? Everything here is quite processed even if they're still individual ingredients, but in other places it's so raw and natural.
In highly developed, first world countries the only people dumb enough to make quality food with fresh ingredients are illegals or career chefs looking to earn Michelin stars at super high end restaurants.
Also the ASPCA would be all over your ass if you sold horse meat.
>Tinkerbell had a heart and a family why would you do that to an intelligent entity!?
As if cows, sheep and so on are vegetative.
Is my cast iron grill pan seasoned yet
THERE IS NO GOD WHAT THE FUCK IS THIS SHIT
Alright /ck/, I've got 3 and a half pounds of boneless chicken thigh. Any ideas on what to cook? Preferably something where the chicken is a good proportion of the dish, as 2 people will be eating it before it goes back.
Saw image and fact checked..
- Vegetable Oil (Sunflower, Rapeseed)
- Dextrose (predominantly added at beginning of the potato season)
- Salt is added after cooking
Prepared in the restaurants using a non-hydrogenated vegetable oil.
Please note our Fries can be cooked in the same oil as the Spicy Veggie Patty which contains: Chickpeas (30%), Breadcrumbs (Rice Flour, Gram Flour, Maize Starch, Salt, Rapeseed Oil, Emulsifier (Mono- and Diglycerides of Fatty Acids), Dextrose), Onion (11%), Water, Yellow Split Peas (8%), Potato (7%), Sunflower Oil, Dehydrated Potato, Maize Flour, Maize Starch, Rapeseed Oil, Rice Flour, Potato Starch, Cumin, Sugar, Salt, Coriander Leaf, Garlic Powder, Garlic Puree, Stabiliser (Xanthan Gum), Colour (Paprika Extract).
If you require any further details please contact McDonald’s Customer Services Tel: +44 (0) 3705 244622.
USA "French Fries"
- Vegetable Oil (Canola Oil, Soybean Oil, Hydrogenated Soybean Oil,
- Natural Beef Flavor [Wheat and Milk Derivatives]*
- Citric Acid [Preservative])
- Sodium Acid Pyrophosphate (Maintain Color)
CONTAINS: WHEAT AND MILK
Prepared in Vegetable Oil: Canola Oil, Corn Oil, Soybean Oil, Hydrogenated Soybean Oil with TBHQ and Citric Acid added to preserve freshness. Dimethylpolysiloxane added as an antifoaming agent. *Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients.
Worked at McDick's for two years, we don't. Everything gets thrown out at closing, and fries sell fast enough (plus smartasses who order le unsalted fries) that you're very likely getting fries cooked no more than a couple minutes ago.
Fast food is low-quality in general but some of the myths are absurd. You make yourself look stupid if you parrot dumb shit like pink slime or the like
What Filipino food is good? What should I try?
many varieties of lumpia
pancit (chinaman noodles)
roast pigs lots of that lechon skin
random question /ck/
my grandma just picked this set of mini duck bowls up from a thrift store because she thought it looked cute, but none of us have any idea what it's for. we thought it might be to serve various sauces and dips in but we're not sure if that was the original purpose.
any other thoughts?
So I'm just beginning to learn to cook. I have been just trying to learn the basics of prep with a slow-cooker. I feel like I'm making no progress and was hoping you all could give me some tips. I'm tired of just heating frozen pre-made foods and would really like to learn the art of actual cooking. Can anybody give me any advice or are their questions I have to answer?
It's worth noting that in addition to the slow cooker limited space, ONE knife although I just bought pic related, one cutting board, an oven and a stovetop with one burner that won't...
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Forgot to mention I also bought a knife sharpener that is on the way and I recently purchased new pots/pans.
>i just bought pic related
Wow. When you asked about those the other day literally everyone in the thread said they were junk and not to buy them, but you went ahead and bought them anyways.
>Can anybody give me any advice or are their questions I have to answer?
Sure, what do you want to know about slow cookers?
They're basically a machine that performs braising for you--low and slow cooking in a moist environment. It's the exact same thing as putting food in a pot on the stove on a very low heat, or putting that pot inside the oven set to a low temperature.
How do you make chicken tendies with the breading like this? I just googled a random restaurant's chicken strips but I want the breading to look like that. Most recipes I find online look like some grade school cooking project.
Most of the recipes I'm finding look like this. Look at that bland ass shit, looks like shit you find in the frozen aisle.
Seasoned flour is the closest, but most breading that looks like that picture is a product of an industrial process. It's got cellulose and shit in it. If you want tendies that look and taste like frozen tendies, than buy frozen tendies.
What are you eating cu/ck/s?
I've been enjoying kombucha a lot recently, and have decided to start brewing my own.
my general process will be as follows:
boil 1 gal of water in a pot for ~5 min to kill any bacteria/nasties that I don't want in there
add 1 cup of sugar, stir to dissolve
let cool to appropriate steeping temperature (dependent on tea)
add tea bags, steep until I reach desired taste (probably 10ish minutes)
cool pot to ~80F in an ice bath in my sink
transfer tea to 1 gallon, wide-mouthed plastic fermentor (previously sanitized with...
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how long do you usually let it ferment? do you have a set schedule or take cues from sight/smell?
I ask about carbonation because the ones I've been drinking recently are carbonated. not sure if I've had a still one. happy to try it though.
I was letting it go for a week give or take, just watching it. I think most kombucha in Storrs is carbonated as a result of the bottle process. Otherwise it'd have to be pasteurized in which case no probiotics
What is the best Hershey's chocolate and why is it Reese's?