Followed this guy's recipe for Keema curry and it was pretty good. THought about adding coconut milk next time. Good idea or bad?
>left is Blumenthal
>right is Keller
Who is right? Should the oil smoke or not?
What should I do with these?
If you don't like tofu, try making mapo tofu sometime.
I guarantee you will change your mind. Way too good for it's own right.
Also a tip from Yotsuba herself, use chili oil to fry the pork first. Most brands use sesame oil as a base anyway, which is what you cook the pork with in most recipes.
Gives it a nice kick!
Does Cumin powder belong in salsa?
What goes best in a sandwich with Rye bread? Besides the obvious corned beef or pastrami?
A patty melt, obviously.
Never tried it with dark rye though.
Moving out and I'm looking for a do-it-all pan for my cookware set. I want to be as minimalist as possible. I'm thinking
>10 inch skillet
>One saucier style pan
>One large pot or Dutch oven
>Maybe one smaller sauce pan
Im considering the all clad Essential Pan because it's like a cross between a saucier and a sauce pan (pic). Seems like a great all rounder. But is 4 quarts too big for 2 ppl? Thoughts?
You can cook a little food in a large pan but you cannot do the opposite. My thoughts:
>10 inch skillet
too small. Get a 12" instead. It can do everything the 10" can, and more.
>saucier style pan
>one large pot or Dutch oven
I would suggest both; they're different tools for different jobs. But if you have to go sperg-tier minimalist, then a large enameled dutch oven would...
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Joke brands aside, are the any packaged coffees I can buy online that have an increased caffeine content? Even after taking a week break from coffee my tolerance is absolutely broken, and at least once a week when I have to work before the sun rises, I need a bit of a boost.
Is this stuff good or just a joke?
Why does off brand soda pop taste so good?
There's a knock on the door. It's your neighbour and he gives you 10 lbs of unripe apples straight from the tree. What do you do with them?
Unripe/underripe apples have much more pectin than ripe ones do so I'd use them in jelly, jam and sauce/condiment making, similar to how unripe cherry-plums are used in Georgian cuisine.
I'd also experiment with pickling them.
Who else takes as much silverware and hot sauce packets as they can from their local restaurants?
I always take several fistfuls of fire sauce until the little plastic bag at taco bell can't hold out anymore. I also take entire boxes of straws and plastic silverware and saurkraut from Cosco since it's included in the price of my hotdog and drink.
Mexicobros and everyone else. Please share your mole recipes and experiences. This food stuff of the gods needs to be appreciated. Also, how to you incorporate cacao/chocolate in your (savory) cooking?
Dumb gringo here.
Went to a Mexican restaurant the other day. Ordered something called a molcajete. Now my understanding was a molcajete was a kind of mortar made out of basalt, in the States they usually serve salsa out of them for dipping chips in. But this was a kind of thick soup or stew. Served in just a regular bowl. Is that a thing in Mexican quisine? Also, could you tell me more about various soups and stews from your country?
I can't say anything about mole except that I'd love to try the real thing. I once went to a fancy charcuterie and they...
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I'm going to prison for a long time
What can I expect prison food to be like? Advice on how to make it better?
This video is typically a joke, but you're going to want to learn how to work with commissary food and apparently this is an example of such a dish consisting of it. Fritos, crushed doritos, ramen, hot water...
And now, story time anon. What the fuck did you do?
What fast food should I buy? I have 15$
>ask for no barbeque sauce
>take off onion rings
>2 free onion rings and a BCB
Just finished another batch of my ciabatta. Pretty rustic looking, and also pretty flat so I can fit it in the toaster when sliced horizontally.
I always let my sponge/biga/bug/starter sit for 2 days, and the main batch was mixed this morning, and has been rising and knocked back and rising again for the last 8 hours or so.
Bread anons, get in here, post bread, etc.
Also the margarine in my pic isn't mine... but the Turkish coffee is!
You wake up and your kitchen is filled with ripe bananas. What do you do with them?
I've got black bananas sitting on my bench currently.
Planned to make banana bread but I didn't realise I don't have a loaf tin. Weird because I remember making date loaf recently but it ain't there. Gonna have to buy a new one.
>Having a girl over for dinner
>She's a vegan
>Know fuck all vegan recipies
Gonna go to the store to stock up, what do you guys suggest? Any reasonably tasty entry-level vegan meals?
She's only became a huge hippie in the past year or so, so I doubt she'll be a connoisseur of vegan food
I usually make a sort of crispy "pizza" with sautéed veggies on top and basil. Works fine as an appetizer (few slices) or as an entrée (personal pizza + your favourite salad).
Would that interest you?
veggie bean chili (basically pinto beans, water, tomato paste, spices like chili powder, curry powder, cayanne powder, black pepper, garlic powder, msg, and italian seasoning, and green peas, and add aspartame for sweetness) with toasted whole wheat bread.
That's my favorite meal. I eat it twice a day, every day. except some days, instead of beans, I use lentils.
Basic Italian shit is always an easy go-to. There are plenty of pastas (add in some white beans, or do a butternut squash ravioli), lasagna (there are a billion vegan recipes out there, and at the end of the day it's basically just lasagna), and like the other anon said, you can legitimately put anything you want on pizza, and the dough and sauce are already vegan.
Is there a spice/herb/ingredient that you zealously use in all of your meals? Which is it?
Pic related for me
Not all of my meals but at least half. I love this stuff. Any meat or vegetable is great with it.
I use a lot of caraway, dill, parsley, various paprikas, onions/leeks and various animal fats like lard, chicken grease, bacon grease and butter.
I go through about 500g or so of paprika each year.
It's Chipotle day! What's your favorite burrito, /ck/?
Anyone here remember when elementary school teachers tried making you try new foods?
I remember in 6th grade, my teacher had us do a project on Mexico and to demonstrate this, she made us guacamole. She got some probably moldy avocados, dumped in jarred Tostito's jarred salsa, added in Tabasco, and mixed it up.
I thought I hated guacamole until I actually had it when I was older.
does /ck/ eat bugs?
Itt things we eat in Mexico
Chojugang or whatever this shit's called is better than Sriracha, uhh
My coffee must be organic or equitable, I like to give it fancy names, uhhh
Sandwich is an art, uhhh
Admit it: you wish you were cool but food is your only comfort because you're insecure faggots
Quit doing that right now. I mean it. You fucking hipsters.
My refrigerator stopped working but the freezer side still works fine.
Apparently the fan assembly that pipes freezer air into the fridge no longer functions.
I'd have to wait several days to get a repair guy to look at it.
Could I get away with putting bowls of ice in the fridge so the food won't spoil?
I figure I could do this indefinitely because the icemaker is fine and I can just keep making more ice.
I used to work at a restaurant where the reach in on my station would break down occasionally and we'd fill hotel pans with ice and put them on every shelf to keep the temperature down.
Just make sure you only open it briefly, and when you know exactly what you want, because the ambient temperature will go down quickly every time you open the door. Stuff like milk, raw meat, and prepared foods (e.g. potato salad) should be stored directly on top of the ice.
you can do that. If you happen to have a cooler or even a rubbermaid container, you might want to buy a couple bags of ice and store the important stuff in there, and change the ice every day.
That's a wierd word... colo-rado. Hmmm...
Anyway gotta clean-up a bit before .
I just use random chiles. A bit of these, a bit of those. I don't really feel like writing a recipe for it and following it.
Where do I start?
I want to be a fantastic next-level cook. Do I look up lesson plans online, cook dishes from cookbooks, or dedicate a month at a time to a certain type of food.
How does a beginner get good?
bro just look up recipes on youtube that you want to make. I recommend going to the Food Wishes channel. Look at Food Wishes' library. Sort it by popularity and watch any video that intrigues you.
how to be a great amateur cook in 2016:
1. Buy all of the proper ingredients
2. follow a video-recipe
does anyone make this at home? I've never had it because no restaurant or pizzeria sells it here. is there a specific way to make it 'authentic' at home from scratch? Is there anything especially extraordinary about the dough, sauce or cheese they use in chi 'go, or can I basically use what I'd normally use for pizza and just shape it into a cheese and sauce heavy pie? Are toppings like pepperoni or veggies regular or is that a no no?
i did it once.
use cast iron pan
make dough and proof, when proofed evenly line the sides of cast iron pan
on the base put ur cheeses
above that put ur toppings (sausages pepperonis w/e)
top it with pizza sauce
bake until golden brown w/e